Bacteriocinogenic effect of Lactobacillus sakei 2a on microbiological quality of fermented Sardinella brasiliensis

Santo, Milton Luiz Pinho Espírito; Beirão, Luiz Henrique; Sant’Anna, Ernani Sebastião; Dalcin, Eliana Bressa; Franco, Bernadette G. M.

doi:10.1590/s1516-89132003000400009

Cited by 7 publications

(1 citation statement)

References 10 publications

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“…Additionally, this strain caused an effective reduction of pH by the lactic acid production. The same results were observed by Espírito Santo et al (2003), who utilized L. sakei in the fermentation process of Brazilian sardinella (Sardinella brasiliensis). These results support the hypothesis that low pH (3.8) combined with antimicrobial compounds generated by L. plantarum sufficiently preserved fresh mussels at both temperatures.…”

Section: Resultssupporting

confidence: 81%

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

Vieira

Soares

Ramírez

et al. 2016

Pesq. agropec. bras.

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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.

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Section: Resultssupporting

confidence: 81%

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

Vieira

Soares

Ramírez

et al. 2016

Pesq. agropec. bras.

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Combined effects of plant and cell-free extracts of lactic acid bacteria on biogenic amines and bacterial load of fermented sardine stored at 3 ± 1 °C

et al. 2018

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Effects of specific lactic acid bacteria species on biogenic amine production by foodborne pathogen

Özoğul¹

2011

Int J of Food Sci Tech

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The influences of lactic acid bacteria (LAB) on biogenic amines formation by foodborne pathogens (FBP) were investigated. Biogenic amines production by single and mix cultures was tested in histidine decarboxylase broth. All of the mix cultures (LAB with FBP) inhibited significantly (P < 0.05) the ammonia accumulation except for Escherichia coli with Lactococcus lactic subsp. lactic and Lactobacillus plantarum. Although LAB with most of the pathogen showed considerably stimulation effects on putrescine, cadaverine, spermine, 2-phenylethylamine, histamine (HIS), tyramine, trimethylamine, dopamine and agmatine (AGM), some of the LAB with pathogens showed poor inhibition effect on different amines formation. HIS production by Klebiella pneumonia was 0.16 mg L )1 , whereas HIS value in presence of Lb. plantarum increased to 30.92 mg L )1 . Consequently, LAB inhibition of the ammonium production by FBP is favourable, while the stimulation effects of LAB on biogenic amines formation by FBPs are not desirable for food industry.

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Bacteriocinogenic effect of Lactobacillus sakei 2a on microbiological quality of fermented Sardinella brasiliensis

Abstract: Lactobacillus sakei 2a is a bacteriocin producer strain and, in this work, it's effects as

Cited by 7 publications

References 10 publications

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

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

Combined effects of plant and cell-free extracts of lactic acid bacteria on biogenic amines and bacterial load of fermented sardine stored at 3 ± 1 °C

Effects of specific lactic acid bacteria species on biogenic amine production by foodborne pathogen

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Bacteriocinogenic effect of Lactobacillus sakei 2a on microbiological quality of fermented Sardinella brasiliensis

Abstract: Lactobacillus sakei 2a is a bacteriocin producer strain and, in this work, it's effects as

Cited by 7 publications

References 10 publications

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

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

Combined effects of plant and cell-free extracts of lactic acid bacteria on biogenic amines and bacterial load of fermented sardine stored at 3 ± 1 °C

Effects of specific lactic acid bacteria species on biogenic amine production by foodborne pathogen

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Product

Resources

About

Combined effects of plant and cell-free extracts of lactic acid bacteria on biogenic amines and bacterial load of fermented sardine stored at 3 ± 1 °C