Targeting shrimp spoiler Shewanella putrefaciens: Application of ε-polylysine and oregano essential oil in Pacific white shrimp preservation

Qian, Yun‐Fang; Cheng, Ying; Ye, Jing-Xin; Zhao, Yong; Yang, Sheng‐Ping

doi:10.1016/j.foodcont.2020.107702

Cited by 35 publications

(20 citation statements)

References 44 publications

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“…It demonstrated that the growth of Shewanella putrefaciens was inhibited by OEO. The same phenomenon was also found by Qian et al (2021), who reported that OEO could inhibit the growth of Shewanella putrefaciens in pacific white shrimp ( Litopenaeus vannamei ).…”

Section: Resultssupporting

confidence: 83%

Antimicrobial activity and mechanism of oregano essential oil against Shewanella putrefaciens

Lan

Zhao

Chen

et al. 2021

Journal of Food Safety

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The aim of the present study was to investigate the antimicrobial mechanism of oregano essential oil (OEO) against Shewanella putrefaciens. Antimicrobial activity of OEO against Shewanella putrefaciens was investigated by the agar disc diffusion method. The change of growth curve, electric conductivity, the integrity of cell membrane, alkaline phosphatase (AKP), and lactate dehydrogenase (LDH) activity were measured to evaluate its antibacterial mechanism. The morphology of bacterial cells was observed by scanning electron microscopy (SEM). The interaction between OEO and Shewanella putrefaciens genomic DNA was measured by ultraviolet–visible (UV–Vis) spectroscopy, and DNA ethidium bromide adduct was analyzed by fluorescence. The results showed that the minimum inhibitory concentration of OEO against Shewanella putrefaciens was 0.09% (v/v), and OEO could inhibit the growth of Shewanella putrefacien with a dose‐dependent manner. The cell membrane and cell wall of Shewanella putrefaciens were destroyed by OEO, which led to the leakage of nucleic acid, protein, and the release of AKP and LDH. The results of SEM confirmed the damaging effect of OEO on the bacterial morphology. The results of UV–Vis and fluorescence titration indicated that binding of the complexes to DNA was an intercalative mode.

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Section: Resultssupporting

confidence: 83%

Antimicrobial activity and mechanism of oregano essential oil against Shewanella putrefaciens

Lan

Zhao

Chen

et al. 2021

Journal of Food Safety

Self Cite

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“…In our previous study, ε-PL also exhibited an influence on the increase of bacterial lag phase [40]. A similar result was also reported by Qian et al [41]. In addition, temperature also played an essential role in increasing the lag phase of L. lactis.…”

Section: Mathematical Modelingsupporting

confidence: 88%

Comparative Study of ɛ-Polylysine or Nisin Inhibition Kinetics of Lactococcus lactis and Spoilage Microorganisms in Fresh Flammulina velutipes Fruiting Bodies

Wei

Pan

Jia

et al. 2022

Journal of Food Quality

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Flammulina velutipes is one of the most important edible mushrooms, which quickly decays with a short shelf life. However, little is known about the effect of ɛ-polylysine (ɛ-PL) or nisin on the survival of Lactococcus lactis (L. lactis) during the storage at constant temperatures. The objective of this study was to investigate the effect of ɛ-PL or nisin on the growth of L. lactis and background (BK) microorganisms in fresh Flammulina velutipes fruiting bodies (FVFB) and develop mathematical models to predict their growth behavior. The effect of ɛ-PL (0.15 and 0.30 g/kg) or nisin (0.10 and 0.20 g/kg) on the growth of L. lactis and BK microorganisms in FVFB was analyzed at 4, 16, and 20°C. The lag phase of L. lactis was extended, and the specific growth rate was decreased by increasing concentrations of ɛ-PL or nisin and lowering the temperature. The results showed that ɛ-PL or nisin could control the growth of L. lactis in FVFB. However, the growth of BK microorganisms was not affected by ɛ-PL or nisin. The growth of L. lactis and BK microorganisms could be successfully described by the reparameterized Gompertz and no lag phase models, respectively. Additionally, ɛ-PL or nisin could maintain the quality of FVFB by preventing weight loss, color-changing, and decreasing soluble solid content in FVFB at 4°C. These results suggest that ɛ-PL or nisin in combination with low temperature may inhibit the growth of L. lactis in FVFB and prevent the decrease in the quality of FVFB.

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“…Essential oils and compounds like terpenes, alkaloids and phenolic compounds present in plant extracts are usually the compounds involved in the antioxidant and antimicrobial activities [61][62][63]. For example, recently, the antimicrobial activity of a combined treatment of oregano essential oil and ε-polylysine was tested in Pacific white shrimp samples [49]. The in situ experiment demonstrated that the treatment significantly reduced the growth of Shewanellaputrefaciens and proteolysisand also improved the sensoryproperties of the shrimps (better texture, cephalothorax color, and lower drip loss).…”

Section: Natural Preservativesmentioning

confidence: 99%

Seafood Processing, Preservation, and Analytical Techniques in the Age of Industry 4.0

Hassoun¹,

Siddiqui

Smaoui

et al. 2022

Applied Sciences

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Fish and other seafood products are essential dietary components that are highly appreciated and consumed worldwide. However, the high perishability of these products has driven the development of a wide range of processing, preservation, and analytical techniques. This development has been accelerated in recent years with the advent of the fourth industrial revolution (Industry 4.0) technologies, digitally transforming almost every industry, including the food and seafood industry. The purpose of this review paper is to provide an updated overview of recent thermal and nonthermal processing and preservation technologies, as well as advanced analytical techniques used in the seafood industry. A special focus will be given to the role of different Industry 4.0 technologies to achieve smart seafood manufacturing, with high automation and digitalization. The literature discussed in this work showed that emerging technologies (e.g., ohmic heating, pulsed electric field, high pressure processing, nanotechnology, advanced mass spectrometry and spectroscopic techniques, and hyperspectral imaging sensors) are key elements in industrial revolutions not only in the seafood industry but also in all food industry sectors. More research is still needed to explore how to harness the Industry 4.0 innovations in order to achieve a green transition toward more profitable and sustainable food production systems.

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Targeting shrimp spoiler Shewanella putrefaciens: Application of ε-polylysine and oregano essential oil in Pacific white shrimp preservation

Cited by 35 publications

References 44 publications

Antimicrobial activity and mechanism of oregano essential oil against Shewanella putrefaciens

Antimicrobial activity and mechanism of oregano essential oil against Shewanella putrefaciens

Comparative Study of ɛ-Polylysine or Nisin Inhibition Kinetics of Lactococcus lactis and Spoilage Microorganisms in Fresh Flammulina velutipes Fruiting Bodies

Seafood Processing, Preservation, and Analytical Techniques in the Age of Industry 4.0

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