Changes in sensory, physicochemical, and microbiological properties of fresh captured tropical pink shrimps (Penaeus duorarum notialis) inoculated with Lactobacillus plantarum Lp6SH, Lactobacillus rhamnosus Yoba, and their cell‐free culture supernatants during storage at 4°C

This study was conducted to evaluate the biopreservative potential of Lactobacillus plantarum Lp6SH (Lp6SH), Lactobacillus rhamnosus Yoba (LrYoba) and their cell‐free supernatants (CFS) on whole captured tropical pink shrimps (Penaeus duorarum notialis) during storage at 4°C for 8 days. Shrimps were...

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Veröffentlicht in:	Journal of food safety 2019-02, Vol.39 (1), p.n/a
Hauptverfasser:	Nga Ombede, Sabine Ninelle, Kaktcham, Pierre Marie, Seydi, Malang, Zambou Ngoufack, François
Format:	Artikel
Sprache:	eng
Schlagworte:	Aerobic bacteria Blackspot Cell culture Coliforms Economic impact Farfantepenaeus duorarum Food industry Food safety Freezing Fungi Lactobacillus plantarum Lactobacillus rhamnosus Melanosis Microorganisms Organic chemistry Penaeus duorarum notialis Preservation Preservatives Public health Refrigeration Seafood Sensory evaluation Shelf life Shrimps Sodium Sodium metabisulfite Spoilage Submerging
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