%0 Journal Article
	%A A. R. Shirazinejad and  I. Noryati and  A. Rosma and  I. Darah
	%D 2010
	%J International Journal of Bioengineering and Life Sciences
	%B World Academy of Science, Engineering and Technology
	%I Open Science Index 41, 2010
	%T Inhibitory Effect of Lactic Acid and Nisin on Bacterial Spoilage of Chilled Shrimp
	%U https://publications.waset.org/pdf/6489
	%V 41
	%X Lactic acid alone and its combined application with
nisin were evaluated for reducing population of naturally occurring
microorganisms on chilled shrimp. Fresh shrimps were dipped in 0,
1.0% and 2.0% (v/v) lactic acid alone and their combined application
with 0.04 (g/L/kg) nisin solution for 10 min. Total plate counts of
aerobic bacteria (TPCs), Psychrotrophic counts, population of
Pseudomonas spp., H2S producing bacteria and Lactic acid bacteria
(LAB) on shrimps were determined during storage at 4 °C. The
results indicated that total plate counts were 2.91 and 2.63 log CFU/g
higher on untreated shrimps after 7 and 14 days of storage,
respectively, than on shrimps treated with 2.0% lactic acid combined
with 0.04 (g/L/kg) nisin. Both concentrations of lactic acid indicated
significant reduction on Pseudomonas counts during storage, while
2.0% lactic acid combined with nisin indicated the highest reduction.
In addition, H2S producing bacteria were more sensitive to high
concentration of lactic acid combined with nisin during storage.
	%P 242 - 246