کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
8888002 | 1628374 | 2018 | 13 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Microbiota of lutefisk, a Nordic traditional cod dish with a high pH
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کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
Most foods have either a neutral or a slightly acidic pH, whereas only a limited number of products have a pH above 8. The Nordic traditional fish dish lutefisk is an exception, with a pH around 12 during production and a ready for consumption pH above 10. Lutefisk is prepared from dried Atlantic cod (Gadus morhua), soaked in water and thereafter treated in a lye solution. During this process, the muscle proteins are partially hydrolyzed and a characteristic smell and a gel like appearance are developed. Due to its high pH, lutefisk has previously been considered not to harbour any microbiota. However, in our study of commercially available lutefisk, aerobic and anaerobic plate counts of up to 1.4â¯Ãâ¯106 and 5.5Ãâ¯104â¯CFUâ¯gâ1, respectively were found. The pure culture isolates from Plate count agar, Iron agar Lyngby and Alkaline Nutrient agar, were identified by 16S rRNA gene sequencing as Carnobacterium maltaromaticum, Pseudomonas fragi, Staphylococcus warneri, S. hominis, Aeromonas salmonicida, Kurthia zopfii, Microbacterium oxydans, Exiguobacterium oxidotolerans, Alishewanella tabrizica and Bacillus licheniformis. This is the first report on the microbiota of lutefisk based on cultivation and 16S rRNA gene sequencing.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Control - Volume 90, August 2018, Pages 312-316
Journal: Food Control - Volume 90, August 2018, Pages 312-316
نویسندگان
Bjørn Tore Lunestad, Didrik Hjertaker Grevskott, Irja Sunde Roiha, Cecilie Smith Svanevik,