Commenced in January 2007
Frequency: Monthly
Edition: International
Paper Count: 30184
Inhibitory Effect of Lactic Acid and Nisin on Bacterial Spoilage of Chilled Shrimp

Authors: A. R. Shirazinejad, I. Noryati, A. Rosma, I. Darah

Abstract:

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.

Keywords: Shrimp, lactic acid, nisin, spoilage bacteria

Digital Object Identifier (DOI): doi.org/10.5281/zenodo.1063014

Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 2004

References:


[1] Ogden, K. And Tubb, R.S., 1985. Inhibition of Beer-Spoilage Lactic Acid Bacteria by Nisin. J. Inst. Brew. 91, 390-392.
[2] Stevens, K.A., Sheldon, B.W., Klapes, N.A. and Klaenhammer, T.R., 1991. Nisin Treatment for Inactivation of Salmonella Species and Other Gram-Negative Bacteria. Appl. Environ. Microbiol. 57(12), 3613- 3614.
[3] Sheffet, S.M., Sheldon, B.W., and Klaenhammer, T.R., 1995. Efficiency of Optimized Nisin-based Treatments to Inhibit Salmonella typhimurium and Extend Shelf life of Broiler Carcasses. J. Food Prot. 58:1077-1082.
[4] Taoukis, P.S., Koutsoumanis, K. and Nychas, G.J.E., 1999. Modelling for Shell Life Control of Chilled Fish. Int. J. Food Microbiol. 53(1), 21-31.
[5] Ponce, E., P.L.A., R., Sendra, E., Guamis, B. and Mor-Mur, M., 1998. Combined Effect of Nisin and High Hydrostatic Pressure on Destruction of Listeria Innocua and Escherichia coli in Liquid Whole Egg. Int. J. Food Microbiol. 43(1-2), 15-19.
[6] Yuste, J., M. Mor-Mur, M. Capellas, B. Guamis, and R. P.L.A., 1998. Microbiological Quality of Mechanically Recovered Poultry Meat Treated With High Hydrostatic Pressure and Nisin. Food Microbiol. 15, 407-414.
[7] Hurst, A. and Hoover, D.G., 1993. Nisin. In Davidson, P.M. and Branen, A.L. (Eds). Antimicrobials In Foods. Marcel Dekker, New York: 367.
[8] Cleveland J., Montville T.J., Nes I.F., Chikindas M.L., 2001. Bacteriocins: Safe, Natural Antimicrobials for Food Preservation. Int. J. Food Microbiol. 71:1-20.
[9] Thomas, L.V., Clarkson M.R. and Delves-Broughton, J., 2000. "Nisin", in Naidu A.S., Natural Food Antimicrobial Systems, CRC Press, Boca Raton, Florida.
[10] APHA "American Public Health Association", 1984. Compendium of Methods for the Microbiological Examination of Foods. 2nd ed. American Public Health Association, Washington, DC.
[11] Gram, L., Trolle, G. and Huss, H.H., 1987. Detection of Specific Spoilage Bacteria from Fish Stored at Low (0 ┬░C) and High (20 ┬░C) Temperatures, Int. J. Food Microbial. 4, 65-72.
[12] ICMSF "International Commission on Microbiological Specifications for Foods", 1986. Microorganisms in foods. 2-Sampling for microbiological analysis: principles and specific applications. University of Toronto Press, Toronto.
[13] Helander. 2000. Lactic Acid Permeabilizes Gram-Negative Bacteria by Disrupting The Outer Membrane. Appl. Environ. Microbiol. 66, 2001- 2005.
[14] Samelis, J., Bedie, G.K., Sofos, J.N., Belk, K.E., Scanga, J.A. and Smith, G.C., 2005. Combinations of Nisin with Organic Acids or Salts to Control Listeria monocytogenes on Sliced Pork Bologna Stored at 4┬░C in Vacuum Packages. LWT Food Sci. Technol. 38, 21-28.
[15] Gram, L. and Huss, H.H., 1996. Microbiological Spoilage of Fish and Fish Products. Int. J. Food Microbiol. 33, 121-137.
[16] Levin, R.E., 1968. Detection and Incidence of Specific Species of Spoilage Bacteria on Fish. I. Methodology. Appl. Microbiol. 16: 1734- 1737.
[17] Gram, L., Neergaard, W.C. and Huss, H.H., 1990. The Bacteriology of Fresh Spoiling Lake Victorian Nile Perch (Lates niloticus). Int. J. Food Microbiol. 10(3-4), 303-316.
[18] Shamshad, S.I., Kher-Un-Nisa, Riar, M., Zuberi, R. and Qadri. R.B., 1990. Shelf Life of Shrimp (Penaeus Merguiensis) Stored at Different Temperatures. J. Food Sci. 55, 1201-1205, 1242.
[19] Chinivasagam, H.N., Bremner, A.H., Thrower, S.J. and Nottingham, S.M., 1996. Spoilage Pattern of Five Species of Australian Prawns: Deterioration Is Influenced By Environment of Capture and Mode of Storage. J. Aquat. Food Prod. Technol. 5, 25-50.
[20] Gram, L., Melchiorsen, J., 1996. Interaction between Fish Spoilage Bacteria Pseudomonas spp. and S. putrefaciens in Fish Extracts and on Fish Tissue. Journal of Applied Bacteriology. 80:589-595.
[21] Huis In-t Veld JH.J., 1996. Microbial and Biochemical Spoilage of Foods: An Overview. Int. J. Food Microbiol. 33:1-18.
[22] Rasmussen S.K.J, Ross T, Olley J, Mcmeekin T., 2002. A Process Risk Model for the Shelf Life of Atlantic Salmon Fillets. Int. J. Food Microbiol. 73:47-60.
[23] De Vuyst, L. & Vandamme, E.J., 1995. Nisin, A Lantibiotic Produced by Lactococcus Lactis subsp. Lactis: Properties, Biosynthesis, Fermentation and Applications. In: Bacteriocins of Lactic Acid Bacteria: Microbiology, Genetics and Applications (Edited By L. De Vuyst & E.J. Vandamme). pp. 151-221. London: Blackie Academic and Professional.
[24] Jack R.W., Tagg J.R., Ray B., 1995. Bacteriocins of Gram-Positive Bacteria. Microbiol. Rev. 59:171-200.
[25] Stiles M. E., 1996. Biopreservation by Lactic Acid Bacteria. Antonie Van Leeuwenhoek. 70:331-45.
[26] Rogers A.M. and Montville T.J., 1994. Quantification of Factors Which Influence Nisin-s Inhibition of Clostridium Botulinum 56a in a Model Food System. J. Food Sci. 59:663-8.
[27] Thomas, L.V., Wimpenny, J.W.T., 1996. Investigation of The Effect of Combined Variations in Temperature, pH, and NaCl Concentration on Nisin Inhibition of Listeria Monocytogenes and Staphylococcus aureus. Applied and Environmental Microbiology 62, 2006-2012.
[28] Blom H, Katla T, Hagen B.F., Axelsson L. 1997. A Model Assay to Demonstrate How Intrinsic Factors Affect Diffusion of Bacteriocins. Int. J. Food Microbiol. 38:103-9.
[29] Szabo E.A., Cahill M.E., 1998. The Combined Effects of Modified Atmosphere, Temperature, Nisin and Alta(Tm) 2341 On The Growth of Listeria Monocytogenes. Int J Food Microbiol 43:21-31.
[30] Delves-Broughton, J., Blackburn, P., Evans, R.J. and Hugenholtz, J., 1996. Applications of the Bacteriocin, Nisin, Antonie Van Leeuwenhoek 69, 193-202.