Eylem Ezgi FadıloğluFadiloglu, Eylem Ezgi2025-10-062020101846191018-46191610-23042-s2.0-85091679612https://www.scopus.com/inward/record.uri?eid=2-s2.0-85091679612&partnerID=40&md5=c63f161fefc8cf7efeff62f88e069c81https://gcris.yasar.edu.tr/handle/123456789/9223In this study potential use of protective culture of Bacillus subtilis (KUEN 1593) to improve the chemical and microbial quality of fresh farmed sea bass (Dicentrarchus labrax L. 1758) stored at +2°C was evaluated. Three batches were prepared: Control-sea bass dipped into sterile distilled water (without bacteria inoculation) PI- sea bass inoculated with Bacillus subtilis (KUEN 1593) at a concentration of 2x108 CFU/ml and P2- sea bass inoculated with Bacillus subtilis (KUEN 1593) at a final concentration of 3xl09 CFU/ml. All samples were dipped into solutions (with or without bacteria inoculation) for 5 minutes then removed and placed in polystyrene boxes containing a layer of crushed ice covered with stretch film and stored at 2°C for 21 days. Analysis of pH thiobarbituric acid (TBA) total volatile basic nitrogen (TVB-N) trimethylamine (TMA) total aerobic mesophilic bacteria (TAMB) psychrophilic bacteria count (PCB) and sensory analyzes have been performed on all groups (Control PI and P2) periodically at every 3 days during storage period. Chemical microbiological and sensory analyzes showed that control group spoiled at 15th day of storage whereas PI and P2 groups deteriorated after 18 and 21 days of storage. TAMB PBC TBA TVB-N and TMA values for treated groups were always lower than control group. At the end of the research it was observed that the shelf life of the samples treated with Bacillus subtilis (KUEN 1593) at a concentration of 3xl09 CFU/ml extended 6 days compared to control (non-treated) samples. © 2020 Elsevier B.V. All rights reserved.Englishinfo:eu-repo/semantics/closedAccessBacillus Subtilis, Biopreservation, Cold Storage, Fresh Farmed Sea Bass, Quality, Bacterium, Biofilm, Concentration (composition), Cryobiology, Food Quality, Food Storage, Nitrogen, Shellfish Culture, Bacillus Subtilis, Dicentrarchus Labrax, Serranidaebacterium, biofilm, concentration (composition), cryobiology, food quality, food storage, nitrogen, shellfish culture, Bacillus subtilis, Dicentrarchus labrax, SerranidaeBacillus SubtilisFresh Farmed Sea BassCold StorageBiopreservationQualityArticle