Biopreservation of Brined Shrimp (Pandalus borealis) by Bacteriocins from Lactic Acid Bacteria

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 s...

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Bibliographic Details
Published in:Applied and Environmental Microbiology
Main Authors: Einarsson, H, Lauzon, H L
Format: Article in Journal/Newspaper
Language:English
Published: American Society for Microbiology 1995
Subjects:
Ecology
Applied Microbiology and Biotechnology
Food Science
Biotechnology
Pandalus borealis
Online Access:http://dx.doi.org/10.1128/aem.61.2.669-676.1995
https://journals.asm.org/doi/pdf/10.1128/aem.61.2.669-676.1995
Description
Summary: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.

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