{"id":51544,"date":"2023-12-12T08:42:56","date_gmt":"2023-12-12T08:42:56","guid":{"rendered":"https:\/\/matis.is\/?p=51544"},"modified":"2023-12-12T08:45:03","modified_gmt":"2023-12-12T08:45:03","slug":"unlocking-the-microbial-diversity-and-the-chemical-changes-throughout-the-fermentation-process-of-hakarl-greenland-shark","status":"publish","type":"post","link":"https:\/\/matis.is\/en\/greinar\/unlocking-the-microbial-diversity-and-the-chemical-changes-throughout-the-fermentation-process-of-hakarl-greenland-shark\/","title":{"rendered":"Unlocking the microbial diversity and the chemical changes throughout the fermentation process of &quot;h\u00e1karl&quot;, Greenland shark"},"content":{"rendered":"<p><em>Shark<\/em>\u00a0is a unique traditional Icelandic product and is obtained by fermenting and drying Greenland\u00a0<a href=\"https:\/\/www.sciencedirect.com\/topics\/veterinary-science-and-veterinary-medicine\/shark\">shark<\/a>\u00a0(<em><a href=\"https:\/\/www.sciencedirect.com\/topics\/agricultural-and-biological-sciences\/somniosus-microcephalus\">Somniosus microcephalus<\/a><\/em>). However, little is known about the chemical and microbial changes occurring during the process. In this small-scale industrial study, fresh and frozen shark meat was fermented for eight and seven weeks, respectively, and then dried for five weeks. During the fermentation,\u00a0<a href=\"https:\/\/www.sciencedirect.com\/topics\/medicine-and-dentistry\/trimethylamine\">trimethylamine<\/a>\u00a0<em>N<\/em>-oxide levels decreased to below the\u00a0<a href=\"https:\/\/www.sciencedirect.com\/topics\/nursing-and-health-professions\/limit-of-detection\">limit of detection<\/a>\u00a0within five weeks and pH increased from about 6 to 9. Simultaneously, trimethylamine and\u00a0<a href=\"https:\/\/www.sciencedirect.com\/topics\/biochemistry-genetics-and-molecular-biology\/dimethylamine\">dimethylamine<\/a>\u00a0levels increased significantly. Totally viable\u00a0<a href=\"https:\/\/www.sciencedirect.com\/topics\/agricultural-and-biological-sciences\/plate-count\">plate counts<\/a>, and specific spoilage organisms increased during the first weeks of the fermentation period but decreased during drying. Culture-independent analyzes (16S rRNA) revealed gradual shifts in the\u00a0<a href=\"https:\/\/www.sciencedirect.com\/topics\/agricultural-and-biological-sciences\/bacterial-communities\">bacterial community<\/a>\u00a0structure as fermentation progressed, dividing the\u00a0<a href=\"https:\/\/www.sciencedirect.com\/topics\/chemistry\/fermentation\">fermentation process<\/a>\u00a0into three distinct phases but stayed rather similar throughout the drying process. During the first three weeks of fermentation,\u00a0<em><a href=\"https:\/\/www.sciencedirect.com\/topics\/biochemistry-genetics-and-molecular-biology\/photobacterium\">Photobacterium<\/a><\/em>\u00a0was dominant in the fresh group, compared to\u00a0<em><a href=\"https:\/\/www.sciencedirect.com\/topics\/biochemistry-genetics-and-molecular-biology\/pseudoalteromonas\">Pseudoalteromonas<\/a><\/em>\u00a0in the frozen group. However, as the fermentation progressed, the groups became more alike\u00a0<em>Atopotypes<\/em>,\u00a0<em><a href=\"https:\/\/www.sciencedirect.com\/topics\/biochemistry-genetics-and-molecular-biology\/pseudomonas\">Pseudomonas<\/a><\/em>\u00a0and\u00a0<em>Tissierella<\/em>\u00a0being dominant. The\u00a0<a href=\"https:\/\/www.sciencedirect.com\/topics\/biochemistry-genetics-and-molecular-biology\/principal-component-analysis\">PCA<\/a>\u00a0analysis done on the chemical variables and\u00a0<a href=\"https:\/\/www.sciencedirect.com\/topics\/medicine-and-dentistry\/rna-16s\">16S rRNA<\/a>\u00a0analysis variables confirmed the correlation between high concentrations of TMAO and\u00a0<em>Pseudoalteromonas,<\/em>\u00a0and\u00a0<em>Photobacterium<\/em>\u00a0at the initial fermentation phase. During the\u00a0<a href=\"https:\/\/www.sciencedirect.com\/topics\/engineering\/final-fermentation\">final fermentation<\/a>\u00a0phase, correlation was detected between high concentrations of TMA\/DMA and\u00a0<em>Atopotypes<\/em>,\u00a0<em>Pseudomonas<\/em>\u00a0and\u00a0<em>Tissierella<\/em>. The results indicate the possibility of shortening the fermentation period and it is suggested that the\u00a0<a href=\"https:\/\/www.sciencedirect.com\/topics\/agricultural-and-biological-sciences\/microbial-communities\">microbial community<\/a>\u00a0can potentially be standardized with\u00a0<a href=\"https:\/\/www.sciencedirect.com\/topics\/agricultural-and-biological-sciences\/starter-culture\">starter cultures<\/a>\u00a0to gain an optimal fermentation procedure.<\/p>","protected":false},"excerpt":{"rendered":"<p>H\u00e1karl\u00a0is a unique traditional Icelandic product and is obtained by fermenting and drying Greenland\u00a0shark\u00a0(Somniosus microcephalus). However, little is known about [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"template-greinar.php","format":"standard","meta":{"_acf_changed":false,"_uag_custom_page_level_css":"","site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[2011],"tags":[],"class_list":["post-51544","post","type-post","status-publish","format-standard","hentry","category-greinar"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Unlocking the microbial diversity and the chemical changes throughout the fermentation process of \u201ch\u00e1karl\u201d, Greenland shark - Mat\u00eds<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/matis.is\/en\/greinar\/unlocking-the-microbial-diversity-and-the-chemical-changes-throughout-the-fermentation-process-of-hakarl-greenland-shark\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Unlocking the microbial diversity and the chemical changes throughout the fermentation process of \u201ch\u00e1karl\u201d, Greenland shark - Mat\u00eds\" \/>\n<meta property=\"og:description\" content=\"H\u00e1karl\u00a0is a unique traditional Icelandic product and is obtained by fermenting and drying Greenland\u00a0shark\u00a0(Somniosus microcephalus). 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