New insights into halophilic prokaryotes isolated from salting-ripening anchovies (Engraulis anchoita) process focused on histamine-degrading strains.

Salted and ripened fish foods are susceptible to cause histamine poisoning. The present study focuses on microbial histamine degradation from high salted fermented fishery products to deepen our understanding about this new and growing field of research. As a result of this first study related to salted-ripened anchovies (Engraulis anchoita), fifty seven moderate and extreme halophilic microbial isolates from salt and salted-ripened anchovy processes were characterized in terms of their phenotype and histamine-degrading capacity.

Monitoring the characteristics of cultivable halophilic microbial community during salted-ripened anchovy (Engraulis anchoita) production.

The halophilic microbial community of the salted-ripened anchovy process was studied. Samples from raw materials (salt and fresh anchovies) and from the stages of brining and ripening were collected and analyzed for their bacterial counts at 15 and 20% NaCl. No halophilic colonies were found in fresh anchovy and counts of about 10 CFU/g were determined in salt samples.

Microstructural Behaviors of Matrices Based on Polylactic Acid and Polyhydroxyalkanoates.

Individual films of polyhydroxyalkanoates (PHA) and polylactic acid (PLA) and their blends were developed by solvent casting. PHA was obtained from activated sludges from a wastewater-treatment system at a laboratory scale. This work focused on analyzing the microstructural properties and thermal behaviors of individual films of PHA and PLA as well as those of their blends.