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Pregled bibliografske jedinice broj: 891093

Application of L. plantarum O1 Producer of Plantaricin in Biopreservation of Aquatic Food Products


Čanak, Iva; Gavrilović, Ana; Markov, Ksenija; Jug Dujaković, Jurica; Jakopović, Željko; Melvan, Ena; Starčević, Antonio; Frece, Jadranka
Application of L. plantarum O1 Producer of Plantaricin in Biopreservation of Aquatic Food Products // Journal of Biotechnology 256:S65
Dubrovnik, Hrvatska, 2017. str. 65-65 (poster, međunarodna recenzija, sažetak, ostalo)


Naslov
Application of L. plantarum O1 Producer of Plantaricin in Biopreservation of Aquatic Food Products

Autori
Čanak, Iva ; Gavrilović, Ana ; Markov, Ksenija ; Jug Dujaković, Jurica ; Jakopović, Željko ; Melvan, Ena ; Starčević, Antonio ; Frece, Jadranka

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, ostalo

Izvornik
Journal of Biotechnology 256:S65 / - , 2017, 65-65

Skup
European Biotechnology Congress 2017

Mjesto i datum
Dubrovnik, Hrvatska, 25.-27.5.2017

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Biopreservation, aquaculture, L. plantarum, sea foods

Sažetak
Lactobacillus plantarum O1 was isolated from European sea bass (Dicentrarchus labrax) and identified by API, MALDI-TOF MS and electrospray LC-MS/MS method. As it showed strong antimicrobial activity on potential pathogens of concern to the fish industry, we tested it for the presence of bacteriocin by DGGE and LC-MS/MS method. Results demonstrate the presence of plantaricin NC8, confirmed by a positive MS2 peptide database match. Furthermore, during growth on DA-H medium, L. plantarum O1 showed no ability to produce histamine. Therefore, L. plantarum O1 was used for further biopreservation of sea bass, oysters and mussels. Previous studies provide no data relating to the biopreservation of fresh aquatic products by LABs from their natural microflora. Extension of shelf life, sensory, microbiological, and chemical freshness parameters of biopreserved aquaculture were analyzed. As compared to the control samples of fresh sea bass and molluscs that were microbiologically unsafe after third day, shelf-life of fresh sea bass was extended to ten days, while shelf-life of live oysters and mussels treated with a L. plantarum O1 bath was extended to thirteen days. The use of L. plantarum O1 as a biopreservative gives increased product safety, as well as a longer shelf-life and offers a better alternative for preserving sea foods.

Izvorni jezik
Engleski