Microstructure of Fermented Catfish (Clarias sp.) Sausages infected by Listeria monocytogenes

The effect of several lactic acid bacteria was studied on the fermented African Catfish (Clarias sp) sausages infected by Listeria monocytogenes. Pediococcus acidilactici and Lactobacillus casei were used as starter of fermented sausage. The aim of this study was to investigate the microstructure of the infected fermented sausage. It was noted that myosin filaments which existed in all sausage were affected by the breakdown of tissue cells as a result of chopping the fish flesh. The formation of elongated fibrils indigenous sausage was presumably caused by lactic acid bacteria which was lower than fermented sausage using lactic acid bacteria starter. The structure of Pediococcus acidilactici sausage starter has cavities looks and there are granules around it. Meanwhile, Lactobacillus casei starter was dominated by wider and compact swollen myofibril. Pediococcus acidilactici-fermented sausage had rougher swollen myofibril than that of combination of Pediococcus acidilactici and Lactobacillus casei starter-fermented sausage. In conclusion, the combination of Pediococcus acidilactici and Lactobacillus casei gave a compact microstructure in fermented catfish sausage.