English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

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.

Controlled Bio-Fermentation by Lactobacillus and Lactococcus Probiotics for Improving Quality and Safety of Fessiekh (Fermented Grey Mullet)