The Impact of Sea Cucumber Symbiont Bacteria Bacillus aquimaris and Virgibacillus chiguensis on Meat Quality of Salem Fish (Scomber japonicus) | ||||
| Egyptian Journal of Aquatic Biology and Fisheries | ||||
| Article 16, Volume 25, Issue 2, March and April 2021, Page 237-251 PDF (740.63 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ejabf.2021.162343 | ||||
 View on SCiNiTO | ||||
| Author | ||||
| Delianis Pringgenies et al. | ||||
| Abstract | ||||
| One of the reasons of low fish meat quality is attributed to enzymes, biochemical reactions, and bacterial activities, which produce histamine. One of the bacterial groups capable of producing histidine decarboxylase (HDC[l1] ) enzyme is Bacillaceae, which is commonly found in the digestive system of sea cucumbers. Based on the facts mentioned above, this study was presented to determine the potential of Bacillus aquimaris and Virgibacillus chiguensis in delaying the degradation of the Pacific mackerel’s (Scomber japonicus) meat quality. Several methods were employed during the study to guarantee the safety of meat for consumption, based on its chemical and microbiological characteristics. The methods employed in the current study were: organoleptic assessment, measurement of acidity, total plate count (TPC), proximate test, total volatile base (TVB) analysis, trimethylamine (TMA-N) analysis, histidine analysis, histology of fish meat, and HDC gene analysis. Based on the quality of fish meat (morphology, structure, proximate contents, histidine content, and histology), V. chiguensis had the best potential as a bactericidal agent against multidrug resistance (MDR) pathogenic strain bacteria compared to B. aquimaris and the bacterial consortium, making it the most promising candidate to be incorporated into food as a preservative. [l1]Abreviations should follow the words& put between brackets. | ||||
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