The Influence of Lactic Acid Bacteria Fermentation on the Bioactivity of Crayfish (Faxonius limosus) Meat

In recent years, new raw materials have been sought for use in processing. This category certainly includes invasive crayfish Faxonius limosus. One of the problems associated with their use is their short microbiological shelf life. Therefore, in the research presented here, an attempt was made to ferment crayfish meat with strains of Lactiplantibacillus plantarum, Lacticaseibacillus rhamnosus, Lactobacillus casei, and yogurt culture. The analyses included an evaluation of changes in the microbial quality of the material, the content of free amino acids, reducing sugars, ascorbic acid, and the antioxidant properties of the fermented meat. Changes in the canthaxanthin content and the number of sulfhydryl groups and disulfide bridges were also evaluated. The study showed that carrying out lactic fermentation resulted in a decrease in meat pH (8.00 to 7.35-6.94, depending on the starter culture). Moreover, the meat was characterized by an increase in FRAP (2.99 to 3.60-4.06 mg AAE/g), ABTS (2.15 to 2.85-3.50 mu mol Trolox/g), and reducing power (5.53 to 6.28-14.25 mu mol Trolox/g). In addition, the study showed a favorable effect of fermentation on the content of sulfhydryl groups in the meat as well as for ascorbic acid content. The results obtained can serve as a starting point for the further development of fermented products based on crayfish meat.

Automated summary

In this study, crayfish meat was fermented with strains of Lactiplantibacillus plantarum, Lacticaseibacillus rhamnosus, Lactobacillus casei, and yogurt culture. The effects of fermentation on microbial quality, amino acid content, sugars, ascorbic acid, and antioxidant properties were evaluated. Changes in canthaxanthin content, sulfhydryl groups, and disulfide bridges were also assessed. The results showed that lactic fermentation resulted in decreased pH, increased antioxidant activity, and positive effects on sulfhydryl groups and ascorbic acid content. These findings provide a foundation for the development of fermented products using crayfish meat.