Application of lactic acid bacteria from marine fish as biopreservative in yellow croaker preservation

被引：0
|
作者：
Liu J. [1 ]
Cha Z. [1 ]
Yu W. [1 ]
Dong X. [1 ]
Wang X. [1 ]
Tuo Y. [1 ]
机构：
[1] School of Food Science and Technology, Dalian Polytechnic University, Dalian
来源：
| 2018年 / Beijing Technology and Business University, Department of Science and Technology卷 / 36期
关键词：
Antimicrobial activity; Biopreservation; Fish juice; Fish meat; Lactic acid bacteria;
D O I：
10.3969/j.issn.2095-6002.2018.06.009
中图分类号：
学科分类号：
摘要：
This research studied the potential of several marine Lactobacillus strains as biopreservative for yellow croaker fish preservation. The results showed that the strains Y12, Y3-1, and Y42 had the stronger antibacterial activities against Listeria monocytogenes, Salmonella enterica, Staphylococcus aureus, Vibrio parahaemolyticus, Serratia marcescens, Acinetobacter spp. , and Pseudomonas spp. . There was no significant difference (p >0.05) between the TVBN contents of the freshly-cut fish meat inoculated with the strains Y12, Y3-1, and Y42 and that of the un-inoculated fish meat stored at 4 °C for 8 days, indicating that the strains Y12, Y3-1, and Y42 had no spoilage potential for fish meat. The TVBN values and pH values of sterilized fish juice inoculated with the strain Y12 and Pseudomonas spp. were significantly lower (p < 0.05) than those of the sterilized fish juice inoculated with Pseudomonas spp. , and the sensory evaluation score of the fish juice co-cultured with two strains was higher than that of the juice inoculated with Pseudomonas spp. alone. The TVBN value of fresh fish meat inoculated with the strain Y12 and Pseudomonas spp. was significantly lower (p < 0.05) than that of the fish meat inoculated with Pseudomonas spp. . The results indicated that L. plantarum Y12 had antibacterial and anti-spoilage effect in fish meat. © 2018 Beijing Technology and Business University, Department of Science and Technology. All rights reserved.
引用
收藏
页码：58 / 65
页数：7
相关论文
共 22 条
  • [1] Ringo E., Wesmajervi M.S., Bendiksen H.R., Et al., Identification and characterization of Carnobacteria isolated from fish intestine[J], Systematic and Applied Microbiology, 24, 2, pp. 183-191, (2001)
  • [2] Saraoui T., Cornet J., Guillouet E., Et al., Improving simultaneously the quality and safety of cooked and peeled shrimp using a cocktail of bioprotective lactic acid bacteria[J], International Journal of Food Microbiology, 241, pp. 69-77, (2017)
  • [3] Cleveland J., Montville T.J., Nes I.F., Et al., Bacteriocins: Safe, natural antimicrobials for food preservation[J], International Journal of Food Microbiology, 71, 1, pp. 1-20, (2001)
  • [4] Slima S.B., Ktari N., Trabelsi I., Et al., Effect of partial replacement of nitrite with a novel probiotic Lactobacillus plantarum TN8 on color, physico-chemical, texture and microbiological properties of beef sausages[J], LWT-Food Science and Technology, 86, pp. 219-226, (2017)
  • [5] Devlieghere F., Vermeiren L., Debevere J., New preservation technologies: Possibilities and limitations[J], International Dairy Journal, 14, 4, pp. 273-285, (2004)
  • [6] Ghanbari M., Jami M., Domig K.J., Et al., Seafood biopreservation by lactic acid bacteria: A review[J], LWT-Food Science and Technology, 54, 2, pp. 315-324, (2013)
  • [7] Ramaroson M., Guillou S., Rossero A., Et al., Selection procedure of bioprotective cultures for their combined use with high pressure processing to control spore-forming bacteria in cooked ham[J], International Journal of Food Microbiology, 276, pp. 28-38, (2018)
  • [8] Leroi F., Joffraud J.J., Chevalier F., Et al., Study of the microbial ecology of cold-smoked salmon during storage at 8 [J], International Journal of Food Microbiology, 39, 1-2, pp. 111-121, (1998)
  • [9] MacE S., Cardinal M., Jaffres E., Et al., Evaluation of the spoilage potential of bacteria isolated from spoiled cooked whole tropical shrimp (Penaeus vannamei) stored under modified atmosphere packaging[J], Food Microbiology, 40, pp. 9-17, (2014)
  • [10] Huang X.C., Hou W.F., Yang W.G., Et al., Study on changes of biochemical properties of Sciaenops ocellatus during frozen storage[J], Food Science, 28, 1, pp. 337-340, (2007)
123