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Pregled bibliografske jedinice broj: 960136

Marine origin L. plantarum O1 in biopreservation of aquaculture products


Čanak, Iva; Markov, Ksenija; Jakopović, Željko; Kostelac, Deni; Gavrilović, Ana; Jug-Dujaković, Jurica; Frece, Jadranka
Marine origin L. plantarum O1 in biopreservation of aquaculture products // Book of abstracts of the 9th International Congress of Food Technologists, Biotechnologists and Nutritionists
Zagreb, 2018. str. 43-43 (predavanje, međunarodna recenzija, sažetak, znanstveni)


Naslov
Marine origin L. plantarum O1 in biopreservation of aquaculture products

Autori
Čanak, Iva ; Markov, Ksenija ; Jakopović, Željko ; Kostelac, Deni ; Gavrilović, Ana ; Jug-Dujaković, Jurica ; Frece, Jadranka

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

Izvornik
Book of abstracts of the 9th International Congress of Food Technologists, Biotechnologists and Nutritionists / - Zagreb, 2018, 43-43

ISBN
978-953-99725-7-6

Skup
9th International Congress of Food Technologists, Biotechnologists and Nutritionists.

Mjesto i datum
Zagreb, Croatia, 03-05.10.2018

Vrsta sudjelovanja
Predavanje

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Biopreservation ; aquaculture ; L. plantarum ; sea bass ; shellfish

Sažetak
Lactobacillus plantarum O1 was isolated from gut of sea bream (Sparus aurata) and characterized in our previous research as plantaricin producer and bioprotective culture. Since there is lack of research regarding biopreservation with LAB of marine origin, we used L. plantarum O1 for biopreservation of most important comercial fish in Europe - sea bass (Dichentrarchus labrax) and shellfish- oysters (Ostrea edulis) and mussels (Mytilus galloprovincialis). Extension of shelf life, sensory, microbiological, and chemical freshness parameters of biopreserved aquaculture products were analyzed. The shelf life of live oysters and mussels treated with L. plantarum O1 bath was extended to thirteen days, while the control samples were not microbiologically suitable for the human consumption by the day three. Sea bass was treated with different methods. For ten days we kept the whole (ungutted) or gutted fish submerged in a bath with a solution containing L. plantarum O1 or we infused the solution into the digestive system of the fish through the mouth. Best results in terms of sensory score, pH, trimethylamine nitrogen levels, and antimicrobial action were achieved with bathing the whole fish, which extended the shelf life of the sea bass to ten days as compared to control, whose shelf life expired on day 3. Use of L. plantarum O1 as a biopreservative gives increased product safety as well as longer shelf-life. Therefore, these results represent new way of biopreservation of aquaculture products, with the addition of bacteriocinogenic strain isolated from marine environment.

Izvorni jezik
Engleski

Znanstvena područja
Biotehnologija, Prehrambena tehnologija