Could halophilic archaea improve the traditional salted anchovies (Engraulis encrasicholus L.) safety and quality?
OBJECTIVE
The positive influence of two selected extremely halophilic archaea strains in the production of salted anchovies (Engraulis encrasicolus, L., 1758) was highlighted.


RESULTS
Anchovies produced with salt artificially contaminated with halophiles exhibited lower loads of staphylococci, Enterobacteriaceae and lactic acid bacteria, and a reduced content of histamine as well as an improved organoleptic acceptance.


CONCLUSIONS
The findings of this survey are expected to enhance the safety of salted anchovies, with regard to the histamine formation during ripening, and to improve the sensory attributes of this product.


CONCLUSIONS
This study represents the first report on the positive influence of halophilic archaea in traditional salted anchovies production, thus suggesting new perspectives about a conscious employment of properly selected haloarchaea strains in this traditional manufacture.
Dipartimento di Scienza degli Alimenti, Sezione di Microbiologia Agraria, Alimentare ed Ambientale e di Igiene, Università degli Studi di Napoli Federico II, Portici, Italy.
M
M
Aponte
G
G
Blaiotta
N
N
Francesca
G
G
Moschetti
D000818:Animals; D001419:Bacteria / Q000302:isolation & purification; D015169:Colony Count, Microbial; D005399:Fishes; D005506:Food Contamination / Q000517:prevention & control; D005516:Food Microbiology; D005519:Food Preservation / Q000379:methods*; D016931:Halobacteriales; D006632:Histamine / Q000032:analysis; D017747:Seafood / Q000382:microbiology*; D012965:Sodium Chloride
D012965:Sodium Chloride; D006632:Histamine