Microbial ecology of different sardine parts stored at different temperatures and the development of prediction models

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dc.contributor.authorBulat, Fevziye Nihan
dc.contributor.authorKilinc, Berna
dc.contributor.authorAtalay, Sevcan Demir
dc.date.accessioned2021-05-03T20:36:45Z
dc.date.available2021-05-03T20:36:45Z
dc.date.issued2020
dc.departmentEge Üniversitesien_US
dc.description.abstractThe microbial ecology of sardines stored at 4 and 10 degrees C was determined using the Application Programming Interface (API) test with a stated statistical accuracy (%) at the species level for lactic acid bacteria, Enterobacteriaceae and Staphylococcus species. The microbial ecology of the gill (a), skin (b), meat (c) and intestine (d) of sardines stored at 4 degrees C was as follows; (a) Leuconostoc mesenteroides spp. 99.9%, Candida ciferrii 99.9%, Serratia odorifera 97.9%; (b) Enterobacter cloacae 95.6%, Pantoea spp. 62.8%, Pseudomonas luteola 99.7%, Rahnella aquatilis 78.3%; (c) Acinetobacter baumannii/calcoaceticus 98.5%, Pantoea spp. 62.8%, L. mesenteroides spp. 99.9% and (d) L. mesenteroides spp. 99.9%, Aeromonas hydrophila 65.4%. The microbial ecology of gill (e), skin (f), meat (g) and intestine (h) of sardines stored at 10 degrees C was as follows: (e) Cryptococcus humicola 79.9%, Cryptococcus laurentii 99.4%, Candida guilliermondii 99.8%, Staphylococcus lentus 99.4%; (f) L. mesenteroides spp. 99.9%, Candida ciferri 53.8-87.9%; (g) Pantoea spp. 25.4-70.5%, Morganella morganii 96.6% and (h) C. ciferrii 53.8-87.9%, A. hydrophila/caviae 97.8%, Cronobacter spp. 96.5%. All bacteria counts were mainly observed in the order: intestine > gill > skin > meat, at both storage temperatures. Statistical prediction models were developed to estimate the quality and shelf-life of sardines during storage. The quality of sardines was measured using regression models. The Pearson correlation r between storage times for the quality and shelf-life of gill, meat and intestine was 0.86 for sardines stored at 4 degrees C (model 1), and was r = 1 for storage times for the quality of gill and meat at 4 and 10 degrees C (model 2).en_US
dc.description.sponsorshipEge University Scientific Research Projects Coordination UnitEge University [18-SUF-015]en_US
dc.description.sponsorshipThis study was a summary of Fevziye Nihan Bulat's MSc thesis. It was supported by the Ege University Scientific Research Projects Coordination Unit. Project Number: 18-SUF-015.en_US
dc.identifier.doi10.1016/j.fbio.2020.100770
dc.identifier.issn2212-4292
dc.identifier.issn2212-4306
dc.identifier.issn2212-4292en_US
dc.identifier.issn2212-4306en_US
dc.identifier.urihttps://doi.org/10.1016/j.fbio.2020.100770
dc.identifier.urihttps://hdl.handle.net/11454/70186
dc.identifier.volume38en_US
dc.identifier.wosWOS:000597127900001en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.ispartofFood Bioscienceen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectSardine pilchardusen_US
dc.subjectBacterial identificationen_US
dc.subjectPrediction modelsen_US
dc.subjectFish qualityen_US
dc.subjectShelf-lifeen_US
dc.titleMicrobial ecology of different sardine parts stored at different temperatures and the development of prediction modelsen_US
dc.typeArticleen_US

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