title: Autochthonous lactic acid bacteria with probiotic aptitudes as starter cultures for fish-based products.
abstract: This study focused on the selection of lactic starters with probiotic properties for the production of fermented fish-products by the use of a multivariate approach (Cluster Analysis and Principal Component Analysis). Seventy-five isolates were recovered from fish intestinal microbiota and characterized by evaluating phenotypical, technological and probiotic traits; the most promising isolates were molecularly identified and then used into fish fermented sausage production. Namely, data from technological characterization were modelled through Growth Index and used as input to run a preliminary selection. Thus, 15 promising strains were selected and subjected to probiotic characterization; considering the results from probiotic tests, 3 promising strains were finally chosen (11, 68 and 69), identified as members of the genus Lactobacillus and used for the validation at laboratory level through the assessment of their performances for the production of fermented fish sausages. The results were promising as the use of the selected strains reduced the fermentation time (2 days) ensuring a good microbiological quality of the final product.
authors.affiliation: Department of the Science of Agriculture, Food and Environment (SAFE), University of Foggia, Via Napoli 25, 71122, Foggia, Italy.
authors.forename: Barbara
authors.initials: B
authors.lastname: Speranza
authors.affiliation: Department of the Science of Agriculture, Food and Environment (SAFE), University of Foggia, Via Napoli 25, 71122, Foggia, Italy.
authors.forename: Angela
authors.initials: A
authors.lastname: Racioppo
authors.affiliation: Department of the Science of Agriculture, Food and Environment (SAFE), University of Foggia, Via Napoli 25, 71122, Foggia, Italy.
authors.forename: Luciano
authors.initials: L
authors.lastname: Beneduce
authors.affiliation: Department of the Science of Agriculture, Food and Environment (SAFE), University of Foggia, Via Napoli 25, 71122, Foggia, Italy.
authors.forename: Antonio
authors.initials: A
authors.lastname: Bevilacqua
authors.affiliation: Department of the Science of Agriculture, Food and Environment (SAFE), University of Foggia, Via Napoli 25, 71122, Foggia, Italy.
authors.forename: Milena
authors.initials: M
authors.lastname: Sinigaglia
authors.affiliation: Department of the Science of Agriculture, Food and Environment (SAFE), University of Foggia, Via Napoli 25, 71122, Foggia, Italy. Electronic address: mariarosaria.corbo@unifg.it.
authors.forename: Maria Rosaria
authors.initials: MR
authors.lastname: Corbo
mesh_terms: D000818:Animals; D016000:Cluster Analysis; D015169:Colony Count, Microbial; D005285:Fermentation; D005396:Fish Products / Q000382:microbiology* / Q000592:standards; D005399:Fishes / Q000382:microbiology; D005516:Food Microbiology; D007422:Intestines / Q000382:microbiology; D007777:Lactobacillaceae / Q000235:genetics / Q000254:growth & development / Q000302:isolation & purification* / Q000502:physiology*; D025341:Principal Component Analysis; D019936:Probiotics / Q000494:pharmacology*; D013649:Taste
keywords: Fermented fish; Growth index; Multivariate approach; Probiotic; Starter selection