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Les produits de la mer au Sénégal et le potentiel des bactéries lactiques et des bactériocines pour la conservation
Diop, M.B.; Destain, J.; Tine, E.; Thonart, P. (2010). Les produits de la mer au Sénégal et le potentiel des bactéries lactiques et des bactériocines pour la conservation. Biotechnologie, agronomie, société et environnement = Biotechnology, agronomy, society and environment 14(2): 341-350
In: Biotechnologie, Agronomie, Société et Environnement = Biotechnology, Agronomy, Society and Environment. Bibliothèque de la Faculté universitaire des Sciences agronomiques de Gembloux: Gembloux. ISSN 1370-6233; e-ISSN 1780-4507
Peer reviewed article  
Beschikbaar in  Auteurs 
Trefwoorden
    Pisces [WoRMS]
    Marien/Kust
Author keywords
    Senegal; fish; fermentation; lactic acid bacteria; bacteriocins; salt
Auteurs  Top 
  • Diop, M.B.
  • Destain, J.
  • Tine, E.
  • Thonart, P.
Abstract
    Fish preservation in Senegal: potential use of lactic acid bacteria and their antibacterial metabolites. In Senegal, fish are first as staple animal protein foods for populations. Socioeconomic constraints hamper the development of industrial preservations. Traditional fish production has some inherent food safety concerns considering the high susceptibility of seafood to bacterial spoilage. Some strategies of seafood products preservation using lactic acid bacteria producing bacteriocin are not very expensive and do not consume energy very much. They can be adapted in the preservation of fish in Senegal particularly in the fermentation in which the catches, generally handled for many hours at ambient temperature, are only added salt (NaCl) and sun dried. Lactic acid bacteria producing bacteriocins could be used as starters (with addition of carbohydrates) during the preparation of fish for rendering them more resistant to the growth of spoilage and pathogenic bacteria by in situ production of organic acids and bacteriocins. A second alternative of application of these bacteria is to use bactericidal solutions obtained from their cultures as additional barrier to sodium chloride to prevent growth of the flora during fish storage for maturation. These new strategies of preparation combined with drying can be used to enhance microbiological and dietetic qualities of local seafood commodities.
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