Use of starter culture (Lactobacillus sakei and Saccharomyces cerevisiae) in fermented rainbow trout production and determination of product quality

This study was carried out with the aim of optimizing and to determine the changes that occur the production process of trout, whose production is increasing day by day, (L) Lactobacillus sakei ATCC® 15521™, (S) Saccharomyces cerevisiae ATCC® 9080™ and L. sakei ATCC® 15521™ + S. cerevisiae ATCC® 9080™ (M) mixed starter cultures and (F) natural fermented products without added bacteria. As a result of the experiments, sugar (2% a/a), salt (3% a/a), garlic powder (0.3% a/a), ginger powder (0.3% a/a), red pepper (0.3% a/a) were kept to the trout slices (%94 a/a) at 4°C for 2 days. After than 3 hours of heat treatment at 60°C, 7-8 log kob/ml starter bacteria were inoculated and fermented at 24°C for 14 days. Samples were taken on the 0th, 2nd, 4th, 6th, 8th, 10th, 12th and 14th days and microbiological, chemical and sensory analyzes were performed. While the pH of fresh fish meat was 6.70, the pH values of L, S and M decreased to 4.01, 4.18 and 4.09 respectively within 14 days. The pH value decreased to 6.39 in the control group and to 4.11 in the LAB group to which L. sakei strain was added. In addition, nutritional contents are higher in group M trout fermented with mixed starter microorganisms, pH, TVB-N, TBA levels are lower than in naturally fermented trout, inhibiting the growth of saprophytic and pathogenic bacteria, compared to naturally fermented products. It has been determined that it shortens the fermentation time and is more appreciated sensory.