Abstract
In brined shrimp (ca. 3% NaCl), the effects of three different lactic acid bacteria bacteriocins (crude [6.54 x 10(sup10) U of bacteriocin activity {BU}/g] and purified [8.13 x 10(sup23) BU/g] nisin Z, carnocin UI49 [2.32 x 10(sup4) BU/g], and crude bavaricin A [2.78 BU/g]) on bacterial growth and shelf life were compared with those of a benzoate-sorbate solution (0.1% each [wt/wt]) and a control with no preservatives. The shelf life of shrimp subjected to the control treatment was found to be 10 days. Carnocin UI49 did not extend the shelf life, while crude bavaricin A (a cell-free supernatant of Lactobacillus bavaricus MI 401) resulted in a shelf life of 16 days, as opposed to 31 days with nisin Z for both its crude and purified forms. The benzoate-sorbate solution preserved the brined shrimp for the whole storage period (59 days). In the control, carnocin UI49, and crude bavaricin A treatments, a gram-positive flora dominated towards the end of the storage period while in the nisin Z treatment a gram-negative flora was more pronounced.
Full Text
The Full Text of this article is available as a PDF (266.8 KB).
Selected References
These references are in PubMed. This may not be the complete list of references from this article.
- Andersson R. E., Daeschel M. A., Hassan H. M. Antibacterial activity of plantaricin SIK-83, a bacteriocin produced by Lactobacillus plantarum. Biochimie. 1988 Mar;70(3):381–390. doi: 10.1016/0300-9084(88)90211-8. [DOI] [PubMed] [Google Scholar]
- Bradford M. M. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding. Anal Biochem. 1976 May 7;72:248–254. doi: 10.1006/abio.1976.9999. [DOI] [PubMed] [Google Scholar]
- Klaenhammer T. R. Genetics of bacteriocins produced by lactic acid bacteria. FEMS Microbiol Rev. 1993 Sep;12(1-3):39–85. doi: 10.1111/j.1574-6976.1993.tb00012.x. [DOI] [PubMed] [Google Scholar]
- LEIFSON E. DETERMINATION OF CARBOHYDRATE METABOLISM OF MARINE BACTERIA. J Bacteriol. 1963 May;85:1183–1184. doi: 10.1128/jb.85.5.1183-1184.1963. [DOI] [PMC free article] [PubMed] [Google Scholar]
- Larsen A. G., Vogensen F. K., Josephsen J. Antimicrobial activity of lactic acid bacteria isolated from sour doughs: purification and characterization of bavaricin A, a bacteriocin produced by Lactobacillus bavaricus MI401. J Appl Bacteriol. 1993 Aug;75(2):113–122. doi: 10.1111/j.1365-2672.1993.tb02755.x. [DOI] [PubMed] [Google Scholar]
- Stoffels G., Nes I. F., Guthmundsdóttir A. Isolation and properties of a bacteriocin-producing Carnobacterium piscicola isolated from fish. J Appl Bacteriol. 1992 Oct;73(4):309–316. doi: 10.1111/j.1365-2672.1992.tb04982.x. [DOI] [PubMed] [Google Scholar]
- Stoffels G., Sahl H. G., Gudmundsdóttir A. Carnocin UI49, a potential biopreservative produced by Carnobacterium piscicola: large scale purification and activity against various gram-positive bacteria including Listeria sp. Int J Food Microbiol. 1993 Dec;20(4):199–210. doi: 10.1016/0168-1605(93)90165-d. [DOI] [PubMed] [Google Scholar]
- Tagg J. R., Dajani A. S., Wannamaker L. W. Bacteriocins of gram-positive bacteria. Bacteriol Rev. 1976 Sep;40(3):722–756. doi: 10.1128/br.40.3.722-756.1976. [DOI] [PMC free article] [PubMed] [Google Scholar]