부산대학교 도서관

In the current study, fessiekh was produced using various probiotics (Lacticaseibacillus casei, Lactobacillus helveticus, and Lactococcus lactis subspecies cremoris) to explore their effect on the quality attributes of fessiekh. Application of bio-fermentation for fessiekh production using probiotics improved the sensory quality attributes and increased the lactic acid bacteria population, with a significant decrease in yellowness (b*) value and anaerobic bacterial count compared to control. The addition of L. casei and L. helveticus during the fermentation of mullet led to a significant decrease in moisture, ash, salt contents, pH, thiobarbituric acid reactive substances, redness (a*) values, S. aureus and mold counts, while protein, fat content, and lightness (L*) value increased compared to L. cremoris and control groups. On the contrary, the redness (a*) value of fessiekh was enhanced more by the application of L. cremoris than Lactobacilli. It was obvious that each probiotic used in mullet fermentation has a special unique effect on fessiekh properties; therefore, the use of probiotics can be a promising procedure to control the fermentation process during fessiekh production and improve the safety and quality of the product. [ABSTRACT FROM AUTHOR]