Search results for "Halobacterium spp."
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Could halophilic archaea improve the traditional salted anchovies (Engraulis encrasicholus L) manufacture?
2008
Although initial interest on extremely halophilic archaea turned to their involvement in the spoilage of salted meat and fish products, studies on the occurrence of such microorganisms in food ecosystems have rarely been performed. During salted anchovies production, a traditional process used by Mediterranean fishermen to obtain a tender product with a specific pleasant aroma and taste, extremely halophilic archaea belonging to the Halobacteriaceae family are often isolated. In order to elucidate the influence of halobacteria in salting and curing of this product, an experimental manufacturing was performed according to a traditional procedure. Salt to be employed was artificially inoculat…
Could halophilic archaea improve the traditional salted anchovies (Engraulis encrasicholus L) safety and quality?
2010
Aims: The positive influence of two selected extremely halophilic archaea strains in the production of salted anchovies (Engraulis encrasicolus, L., 1758) was highlighted. Methods and 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. Significance and Impact of the Study: This study represents…