Pediococcus pentosaceus L and S utilization in fermentation and storage ofmackerel sausage

During 72 h fermentation at 37 degreesC, rapid increase in lactic acid bact eria count (LAB), dramatic decline in pH and suppression in the growth of c ontaminating Pseudomonas, Staphylococcus, and Enterobacteriaceae of mackere l minces with Pediococcus pentosaceus strains L and S were observed (p < 0. 05). When the mackerel mince was processed into Chinese style sausage with 4% sucrose, no significant changes in pH, growth of LAB, Aerobic Plate Coun t, and Pseudomonas of the fermented mackerel sausage with Pediococcus pento saceus strains. L and S were obtained (p > 0.05) during 3 wk storage at 4 d egreesC, however, the growth of Enterobacteriaceae and Staphylococcus were effectively suppressed. The residual nitrite in sample decreased during pro cessing and fermentation, and was minimally detected after 72 h fermentatio n. Suppression of VBN and psychrophilic microflora, and lowering residual n itrite suggest the potential of using these 2 strains in the fermented fish products.