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dc.contributor.authorBjerke, Guro alette
dc.contributor.authorRudi, Knut
dc.contributor.authorAvershina, Ekaterina
dc.contributor.authorMoen, Birgitte
dc.contributor.authorBlom, Hans
dc.contributor.authorAxelsson, Lars Torsten
dc.date.accessioned2019-10-03T11:15:45Z
dc.date.available2019-10-03T11:15:45Z
dc.date.created2019-02-25T15:16:51Z
dc.date.issued2019
dc.identifier.citationFoods. 2019, 8(2) (72), .
dc.identifier.issn2304-8158
dc.identifier.urihttp://hdl.handle.net/11250/2620054
dc.description.abstractThe purpose of this study was to explore the microbiota of Norwegian fermented fish (rakfisk), a traditional product popular in the Norwegian market. Brine samples, collected from six producers during two subsequent years, were used. The producers applied different salt concentrations (between 3.8% and 7.2% NaCl), ripening temperatures (between 3.5 and 7.5 °C), fish species (trout or char), and fish upbringing (wild trout, on-shore farmed trout or char, and off-shore farmed char). The microbiota in the brine during the ripening process was mainly characterized by DNA-based, culture-independent methods. In total, 1710 samples were processed and of these 1342 were used for the final analysis. The microbiota was dominated by Gammaproteobacteria and Bacilli with the largest variance between samples associated with the genera Psychrobacter and Lactobacillus. The variance in the material was mainly determined by the origin of the samples, i.e., the different producers. The microbiota from the individual producers was to a large extent reproducible from one year to the next and appeared to be determined by the relatively small differences in the salinity and the ripening temperature. This is the first study exploring the microbiota in rakfisk brine and it provides insights into environmental factors affecting the rakfisk ecosystems.
dc.language.isoeng
dc.titleExploring the brine microbiota of a traditional Norwegian fermented fish product (Rakfisk) from six different producers during two consecutive seasonal productions
dc.typePeer reviewed
dc.typeJournal article
dc.description.versionpublishedVersion
dc.description.versionacceptedVersion
dc.source.pagenumber19
dc.source.volume8(2)
dc.source.journalFoods
dc.source.issue72
dc.identifier.doi10.3390/foods8020072
dc.identifier.cristin1680529
dc.relation.projectNofima AS: 201704
dc.relation.projectNorges forskningsråd: 262306
cristin.unitcode209,2,2,0
cristin.unitnameInstitutt for bioteknologi
cristin.ispublishedtrue
cristin.fulltextoriginal
cristin.fulltextpostprint
cristin.qualitycode1


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