Table 1.
Preservative effects of the microbial metabolites bacteriocins and organic acids.
| Source/Bacteriocin/Organic Acid | Evaluated Matrix | Preservative Effect | Bibliographic References |
|---|---|---|---|
| Bacteriocins | |||
| Combination of glazing with nisin and irradiations treatment at 2 kGy and 5 kGy | Seer fish (Scomberomorous guttatus) steaks | Both treatments significantly improved the shelf-life of steaks from 7 days to 32 days (2 kGy) and 42 days (5 kGy) by lowering the microbial and oxidative changes in the steaks. | [84] |
| Combination of nisin (10 µg/g) with high-pressure processing (450 and 600 MPa) at low temperature (−30 °C) | Dry-cured cold-smoked salmon | The combination treatments significantly inhibited the Listeria innocua and other spoilage microbiota of the salmon compared to the control. Additionally, combined treatments improved the sensory properties, peelability and consumer preference of salmon. | [85] |
| Nisin enriched osmotic solution and vacuum packaging at chilled temperature | Tuna fillets | The combined effect of nisin, osmotic solution and vacuum packaging significantly improved the shelf-life of tuna fillets from 10 days to 51 days at 5 °C by significantly reducing spoilage microorganisms and chemical changes during storage. | [86] |
| Nisin encapsulated in chitosan microcapsules | Small yellow croaker (Pseudosciaena polyactis) | The prepared nisin loaded chitosan microcapsules significantly reduced microbial growth, lipid oxidation, and protein degradation compared to alone hurdle or control, thereby extending shelf-life of croaker by 6–9 days. | [87] |
| Nisin in combination with tea polyphenols during chilled storage | Tortoise meat (Trachemys scripta elegans) | The combined effect of nisin and tea polyphenol treatment to tortoise meat reduced microbial growth, chemical changes and retarded water loss compared to the control. | [88] |
| Nisin in combination with chitosan. Stored at 4 °C for 8 days | Large yellow croaker (Pseudosciaena crocea) | Chitosan (1%) with nisin (0.6%) showed higher efficiency in controlling water loss and other physicochemical indexes, as well as lowered chemical and microbial changes in the fish. | [89] |
| Nisin-loaded nano-carriers with essential oils (EO) micro-emulsion (EOs used were rosemary, thyme, oregano, and dittany) | Not applied | Enhanced antibacterial activities against Lactococcuslactis, Staphylococcus aureus, Listeria monocytogens, and Bacillus cereus. | [83] |
| Biodegradable packaging material (poly lactic acid/sawdust particles) incorporated with bacteriocin 7293 | Pangasius fish fillets | Bioactive film effectively inhibited Gram-positive (Listeria monocytogens and S. aureus) and Gram-negative (Pseudomonas aeruginosa, Aeromonas hydrphila, Escherichia coli and Salmonella thyphimurium) bacteria. | [90] |
| Reuterin produced by Lactobacillus reuteri INIA P579 | Cold smoked salmon | Reuterin effectively inhibited the three different strains of Listeria monocytogens in tryptic soy broth assay with concentration range of 2–4 AU/mL. When reuterin was tested on cold-smoked salmon at 8 °C for 15 days and 30 °C for 48 h, L. monocytogens counts lowered by 2.0 and 1.0 log (CFU/g) compared to the control. | [102] |
| Coagulin L1208 from Bacillus coagulans L1208 | Yellow croaker (Pseudosciaena crocea) | Bacteriocin Coagulin L1208 inhibited total viable count, Pseudomonadaceae, Shewanella, Photobacterium and Enterobacteriaceae by producing bacteriostatic ingredients. | [103] |
| Enterococcus mundtii STw38 | Fish paste from fresh hake | The bacteriocin inclusion could inhibit native fish spoilage microbiota, especially when packed under vacuum. | [104] |
| Streptococcus infantarius | Trout and tilapia | Inclusion of bacteriocin completely inhibited Escherichia coli, Staphylococcus aureus and Listeria monocytogenes in fish media. While used as wrapping material, it lowered total aerobic count. | [105] |
| Organic acids | |||
| Aromatic vinegar | Salmon fillets | No impacts on total viable counts and Enterobacteriaceae was found. Superior inhibition of Pseudomonas spp. and Psychrotrophic count was observed. Aromatic vinegar had combined effects of phenolics and organic acids in inhibition of microorganisms. | [106] |
| Citric acid and lactic acid | European hake and megrim | Inhibition of aerobic, anaerobic, psychrotrohic count and Enterobacteriaceae population | [107] |
| Acetic and ascorbic acid spray | Silver carp (Hypophthalmichthys molitrix) | Combination of acetic (1%) and ascorbic (2%) acid exhibited higher inhibition of total viable counts than individual treatments. | [108] |
| Acetic and citric acid pre-treatment | Bolti Fish (Tilapia nilotica) | Combination of acetic acid and citric acid (1 and 3%) exhibited highest inhibition of total viable bacterial count, psychrophilic bacteria, coliform and yeast and mould count. However, the difference was non- significant amongst group and significant in comparison to control. | [109] |
| Potassium acetate and potassium lactate | Catfish fillet | Combination of organic acid inhibited psychrotrophic bacterial count and extended shelf-life by additional four days. | [110] |
| Ascorbic, citric and lactic acid based icing | Hake, megrim and angler | Organic acid at 800 mg/kg concentration inhibited mesophilic aerobes in hake, megrim and angler. Additionally, inhibition of psychrophilic and proteolytic bacteria was also found. | [111] |
| Sodium acetate, sodium lactate or sodium citrate | Salmon | Levels of 2.5% exhibited activity against aerobic and psychrotrophic mircroorganisms, Pseudomonas spp., H2-S prodcuing, lactic acid and Entoerobacteriaceae bacteria. | [112] |