Naslov
Biopreservation of Fish and Shellfish Using Indigenous Strains of Lactic Acid Bacteria

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

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

Izvornik
Power of Microbes in Industry and Environment 2016 / Mrša, Vladimir ; Teparić, Renata ; Kifer, Domagoj - Zagreb : Recedo digital, 2016, 76-76

ISBN
978-953-7778-14-9

Skup
Power of Microbes in Industry and Environment 2016

Mjesto i datum
Krk, Hrvatska, 28.09.2016. - 01.10.2016

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
lactic acid bacteria; shelf life; biopreservation

Sažetak
Biopreservation is a powerful and natural tool to increase sustainability and improve food security by using naturally occurring microorganisms and / or their inherent antibacterial compounds. In this context, lactic acid bacteria (LAB) have great possibility for the application in biopreservation because most of them have GRAS (Generally Recognized As Safe) status and naturaly dominate in microflora of many foods. Antagonistic and inhibitory properties of LAB are caused by different factors such as competition for nutrients, production of one or more antimicrobial active metabolites such as organic acids (mainly lactic and acetic acid), hydrogen peroxide, and antimicrobial peptides (bacteriocins). The aim of this study was to isolate and identify dominant microbial population of sea bass (Dicentrarchus labrax), oysters and mussels, to conduct biopreservation with isolated LAB and determine microbiological quality and extended shelf life. From a total of 14 samples of fish and shellfish five strains of LAB were isolated and identified: Lactobacillus plantarum O1, Lactobacillus helveticus O9, Leuconostoc mesenteroides L4A, L. plantarum K4 and L. plantarum D1. Biopreservation was conducted with the aforementioned bacteria along with monitoring of microbiological safety. L. plantarum O1 was proven as the best strain which extended shelf life of fresh sea bass to ten days compared to control sample that was microbiologically defective after the third day. Shelf life of oysters was extended to thirteen days and mussels to five days with the addition of LAB while control sample was improper after two, respectively three days.

Izvorni jezik
Engleski

Znanstvena područja
Biotehnologija

POVEZANOST RADA