Lactic acid bacteria used as preservative in fresh feed for marine shrimp maturation

Abstract

The objective of this work was to evaluate the effect of Lactobacillus plantarum on the preservation of fresh mussels and its effect on the attractiveness, consumption, and midgut bacterial microbiota of Pacific white shrimp broodstock. The experiment evaluated mussels stored with L. plantarum at 4ºC. The controls were: mussels stored at -18ºC without L. plantarum; mussels stored at -18ºC with L. plantarum; and mussels stored at 4ºC without L. plantarum. Microbiological analyses on mussels were performed on days 1, 7, 15, 30, 45, and 60 after processing. Additionally, mussels preserved with L. plantarum and stored at 4ºC, and mussels stored at -18ºC without L. plantarum were evaluated after 15 days for attractiveness, consumption, and midgut bacterial microbiota of shrimps. Mussels preserved with L. plantarum showed higher lactic acid bacteria counts and lower counts of Vibrio spp., as well as of total heterotrophic bacteria, after 60 days of storage. No differences were observed for attractiveness or consumption between treatments. The bacterial microbiota of midgut in shrimp fed mussels preserved with L. plantarum showed higher lactic acid bacteria count and lower Vibrio spp. The use of L. plantarum inhibits Vibrio spp. and preserves feed without changing attractiveness or consumption for shrimp.

Using lactic acid bacteria as an immunostimulants in cultured shrimp with special reference to Lactobacillus spp.

“…The dietary supplementation of Lactobacillus increased their count in the L. vannamei intestine and significantly reduced the load of pathogenic bacteria (e.g., Vibrio) (Karthik et al 2014). At the same trend, Vieira et al (2016b) confirmed the ability of Lactobacillus plantarum to modify the microbiota in the L. vannamei shrimp mid gut by increasing the number of LAB and decreasing Vibrio spp. Phianphak et al (1999) also stated that Lactobacillus sp.…”

Antimicrobial Impacts of Microbial Metabolites on the Preservation of Fish and Fishery Products: A Review with Current Knowledge

“…was obtained using bacteriocin. [156] Salmon dill gravlax Spraying of selected LAB cultures and vacuum packaging stored at 8 • C…”

Pacu, patinga e tambacu

“…Leroi, Cardinal, Chevalier, & Pilet (2010) report that Lactococcus piscium CNCM I-4031 were able to inhibit B. thermosphacta, E. coli, S. Weltevreden, S. enterica serovar Typhimurium and Serratia sp.in peeled cooked shrimp due to the final pH values in the order of 5.6 Vieira et al (2016). used L. plantarum strains in marine shrimp as reducing the counting of Vibrio spp.…”

“…and also justified the reduction in counting due to pH inhibition. Moreover,Vieira et al (2016) reports that L. plantarum potential of seafood, increasing its resistance against the proliferation of Vibrio sp. on seafood.Regarding the organoleptic characteristics,Anacarso et al (2014) reported positive results with the use of LAB, suggesting that the inhibition of the deteriorating flora allowed the quality assurance for longer and better sensorial scores.Similarly,Saithong, Stonsaowapak, Tewaruth, & Noonpakdee (2012) reported the maintenance of sensory attributes, like color, flavor and texture due added of Lactobacillus plantarum PMU33 and Lactococcus lactis WNC20 (ratio 1:1) combined with 1% glucose, on steamed mackerel fish.…”