Year: 2025
Type: article
Abstract: This article presents the results of a study on the effects of lactic acid bacteria (LAB) on the quality and safety indicators of African catfish (Clarias gariepinus) fillets. Microbiological safety, water activity (aw), and pH levels of the salted semi-finished product were monitored over a 5-day storage period. As bioprotective agents,Lactobacillus plantarumand a combination ofLactobacillus caseiwithLactobacillus rhamnosuswere used. The control sample was not treated with bacteria. The aim of the study was to evaluate the effectiveness of LAB application in improving the quality and safety of fish products. Microbiological analysis showed a complete absence of pathogenic and opportunistic microorganisms in the LAB-treated samples, while in the control sample, coliform bacteria were detected. A gradual decrease in water activity was observed in the treated samples-from initial values of 0.909–0.955 to 0.602–0.724 on the fifth day of storage. This reduction reflects the metabolic activity of LAB, particularly the production of organic acids and exopolysaccharides, which bind free water and hinder microbial growth. The dynamics of pH changes were also evaluated: in the control sample, pH ranged from 6.19 to 6.36, while in LAB-treated samples, a trend toward slight increase or stabilization was noted (maximum value – 6.66). This may be attributed to the fermentative activity of LAB, the buffering capacity of fish proteins, and the generation of low-molecular compounds during storage. Such pH behavior plays a significant role in maintaining a stable acid-base environment, which additionally inhibits the development of undesirable microflora. Thus, the obtained results confirm the feasibility and effectiveness of using lactic acid bacteria in the processing and storage ofClarias gariepinusfillets. LAB treatment contributes to the comprehensive improvement of microbiological safety and physicochemical stability, representing a promising natural alternative to chemical preservatives for extending the shelf life of fish raw materials.
Source: Human and nation s health
Language: English
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: hybrid
OpenAlex ID: W7124750301
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