Effect of Lactobacillus cultures on microbiological, chemical and odour changes during storage of rainbow trout fillets

The purpose of this study was to investigate the effect of applying two Lactobacillus protective cultures on microbiological, chemical and odour changes during storage of refrigerated vacuum-packed rainbow trout (Oncorrynchus mykiss) fillets. Lactobacillus sakei CECT 4808 and Lb. curvatus CECT 904(T) were inoculated individually or in combination into rainbow trout fillets. The samples were vacuum-packed and stored at 4 ± 0.5 °C and were assessed during a 20-day storage period for microbiological (Enterobacteriaceae, Pseudomonas spp., lactic acid bacteria (LAB), H2S-producing bacteria, yeasts and moulds) and chemical (pH, total volatile basic nitrogen, lipid oxidation) parameters and off-odour. Samples inoculated with Lb. sakei and with both strains had significantly (P