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AQUA 2012, 1. - 5. September, Prague I Seafood Biopreservation Using Lactic Acid Bacteria I Mahdi Ghanbari14.10.2012 1

Seafood BiopreservationUsing Lactic Acid Bacteria

Mahdi Ghanbari*

Mansooreh Jami, Konrad J.Domig, Wolfgang Kneifel

BOKU - University of Natural Resources and Life Sciences, ViennaDepartment of Food Science and Technology

Muthgasse 18, A-1190 Vienna

Phone: +43 1 47654-6750, Fax: +43 1 [email protected], www.dlwt.boku.ac.at

AQUA 2012, 1. - 5. September, Prague I Seafood Biopreservation Using Lactic Acid Bacteria I Mahdi Ghanbari2

Preservation

biopreservation

Seafood

• high nutritionalvalue• positivelyinfluencing humanhealth

• susceptible tospoilage

• chemical preservatives• physical treatments

• toxicity• the alteration ofsensory & nutritionalproperties

• Definition• extend the shelf-life• enhance thehygienic quality• no / less impact onthe nutritional andsensory properties

Trends and developmentsTrends and developments


C. perfringenes

C. botolinum

Salmonellaspp.

Bacterial hazards associated with fishery products


Seafood BiopreservationSeafood Biopreservation

Lactic Acid Bacteria

GRAS&

QPS

Compatiblewith

seafood

Naturalflora

Powerfulcompetitors


Fresh and seawater fish

Carnobacterium

Lactobacillus

Enterococcus

Lactococcus

Seafood productsLPFP, SPFP

Lactobacillus

Leuconostoc

Lactococcus

Carnobacterium

Lactic Acid Bacteriain


LABCulture

SPOILAGE POTENTIALSAFETY

EFFECTIVITY

STABILITY

ANTIMIROBIALACTIVITY

COMPATABILITY

Requirements of biopreservation cultures


Antimicrobial components from LAB

1

BACTERIOCIN

Class I Lantibiotics

(Type A & Type B)

Class II Non-modified

heat stable

Bacteriolysin

2

ORGANIC ACID

Lactic acid

Acetic acid

Propionic acid

3

OTHER

Hydrogen peroxide

Carbon dioxide

Diacetyl

Fatty acid

Reuterin


Product LAB culture/ bacteriocin employed Reported effects Reference (s)

Catfish Lc. lactis spp. cremoris ATCC 19257 Improved odor and appearance Kim & Hearnsberger, 1994

Catfish Bifidobacterium adolescentis, B. infantis, or B.longum

Extended shelf-life Kim & James, 2006

Horse Mackerel Pediococcus spp. (Bac+, Bac-) Improved sensory qualityCosansu, Mol, Ucok

Alakavuk, & Tosun, 2011

Indian mackerelPd. acidilactici, Pd. pentosaceous, St.

thermophilus, Lc. lactis, Lb. plantarum, Lb.

acidophilus and Lb. helveticus.

Controlled spoilage bacteria andamines

Sudalayandi and Manja,2011

Rainbow trout nisin-containing aqueous solution of Lc. lactissubsp. lactis NCFB 497

No effect Kisla & Ünlütürk, 2004

Salmon Lb. sakei LAD and Lb. alimentarius BJ33 Improve sensory attributesMorzel, Fitzgerald, & Arendt,

1997

Sardine Nisin Inhibited fish spoilage flora Elotmani & Assobhei, 2004

Tilapia Lb. casei DSM 120011 (A) and Lb. acidophilus1M

Improved biochemical qualitycriteria and microbial aspects

Ibrahim & Salha, 2009

Tilapia Lb. casei DSM 120011 and Lb. acidophilus Extended shelf-life and safety Daboor & Ibrahim, 2008

Turbot , VP andMAP

EntP-producing enterococciAnti-listerial, anti-staphylococcal,

and anti-bacilliCampos, Castro, Aubourg, &

Velázquez, 2012

VP fresh plaice Bifidobacterium bifidumInhibited Pseudomonas spp. and

Pseudomonas phosphoreumAltieri et al., 2005

VP rainbow trout Lb. sakei CECT 4808 and Lb. curvatus CECT904T

Extended shelf-life Katikou et al., 2007

VP rainbow trout sakacin A-producing strain of Lb. sakei (Lb706) Inhibited L. monocytogenesAras Husar, Kaban, Hisar,

Yanik, & Kaya, 2005

Survey of literature dealing with biopreservation of fish and seafood product


Product LAB culture/ bacteriocin employed Reported effects Reference (s)

CSS Sakacin P Inhibited L. monocytogenes Aasen et al., 2003

CSS C. maltaromaticum CS526 Inhibited L. monocytogenes Yamazaki et al., 2003

CSS C. divergens V41, C. divergens V1C. divergens SF668

Inhibited L. monocytogenes Brillet et al., 2005

CSS Lb. sakei Inhibited L. innocua Weiss & Hammes, 2006

CSS Lb. casei, Lb. plantarum and C. maltaromaticum Inhibited innocua Vescovoet al., 2006

CSS Lb. casei T3 and Lb. plantarum PE2 Inhibited L. innocua Vescovo et al., 2006

CSS Enterococcus faecium ET05 Inhibited L. innocua Tomé et al., 2008

CSS C. divergens M35 (bac+) Inhibited L. monocytogenes Tahiri et al., 2009

VP CSS C. piscicola V1, C. divergens V41 & divercinV41,

Inhibited L. monocytogenes Duffes et al., 1999 a, b

VP cold-smokedrainbow trout

Nisin Inhibited L. monocytogenes Nykanen et al., 2000

Survey of literature dealing with biopreservation of fish and seafood product - continue


Extended shelf life of seafood

Decrease the risk for transmissionof foodborne pathogens

Ameliorate the economic lossesdue to seafood spoilage

Reduce the application ofpreservatives (chemical & physical)

Cost effective way

Narrow activity spectrum

Limited diffusion in solid matrixes

Interaction with food ingredients

Bacteriocin resistant bacteria

Sometimes difficult to apply

Advantage and disadvantage of Biopreservation


APromising strategy

B“Product by product” basis

CLAB and The QPS status

DLAB and “ omics ” approaches

Conclusion and Future perspectiveConclusion and Future perspective

AQUA 2012, 1. - 5. September, Prague I Seafood Biopreservation Using Lactic Acid Bacteria I Mahdi Ghanbari

Thank you for your attention!

14.10.2012 12

Mahdi Ghanbari,BOKU - University of Natural Resources and Life Sciences, ViennaDepartment of Food Science and TechnologyMuthgasse 18, A-1190 Vienna

Phone: +43 1 47654-6750, Fax: +43 1 [email protected], www.dlwt.boku.ac.at

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Education

mahdi ghanbari5fresh

mahdi ghanbari14

mahdi ghanbari3c

life sciences

lactis ncfb

aqueous solution of

improved odor

thehygienic quality