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Seafood Biopreservation Using Lactic Acid Bacteria

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Ghanbari 588 1

  1. 1. Seafood Biopreservation Using Lactic Acid Bacteria Mahdi Ghanbari* Mansooreh Jami, Konrad J.Domig, Wolfgang Kneifel BOKU - University of Natural Resources and Life Sciences, Vienna Department of Food Science and Technology Muthgasse 18, A-1190 Vienna Phone: +43 1 47654-6750, Fax: +43 1 47654-6751 m.ghanbari@boku.ac.at, www.dlwt.boku.ac.at14.10.2012 1 AQUA 2012, 1. - 5. September, Prague I Seafood Biopreservation Using Lactic Acid Bacteria I Mahdi Ghanbari
  2. 2. Trends and developments biopreservation Preservation • Definition Seafood • chemical preservatives • extend the shelf-life • physical treatments • enhance the• high nutritional hygienic qualityvalue • no / less impact on• positively • toxicity the nutritional andinfluencing human • the alteration of sensory propertieshealth sensory & nutritional properties• susceptible tospoilage 2 AQUA 2012, 1. - 5. September, Prague I Seafood Biopreservation Using Lactic Acid Bacteria I Mahdi Ghanbari
  3. 3. Bacterial hazards associated with fishery products C. perfringenes C. botolinum Salmonella spp. 3 AQUA 2012, 1. - 5. September, Prague I Seafood Biopreservation Using Lactic Acid Bacteria I Mahdi Ghanbari
  4. 4. Seafood Biopreservation Lactic Acid BacteriaGRAS Compatible Natural Powerful & with flora competitors QPS seafood 4AQUA 2012, 1. - 5. September, Prague I Seafood Biopreservation Using Lactic Acid Bacteria I Mahdi Ghanbari
  5. 5. Lactic Acid Bacteria in Fresh and sea Seafood products water fish LPFP, SPFPCarnobacterium LactobacillusLactobacillus Leuconostoc Enterococcus LactococcusLactococcus Carnobacterium 5 AQUA 2012, 1. - 5. September, Prague I Seafood Biopreservation Using Lactic Acid Bacteria I Mahdi Ghanbari
  6. 6. Requirements of biopreservation cultures SAFETY SPOILAGE POTENTIAL LABANTIMIROBIAL EFFECTIVITY ACTIVITY Culture COMPATABILITY STABILITY 6 AQUA 2012, 1. - 5. September, Prague I Seafood Biopreservation Using Lactic Acid Bacteria I Mahdi Ghanbari
  7. 7. Antimicrobial components from LAB 1 2 3 BACTERIOCIN ORGANIC ACID OTHERClass I Lantibiotics Lactic acid Hydrogen peroxide(Type A & Type B) Carbon dioxide Acetic acidClass II Non-modified Diacetylheat stable Propionic acid Fatty acidBacteriolysin Reuterin 7 AQUA 2012, 1. - 5. September, Prague I Seafood Biopreservation Using Lactic Acid Bacteria I Mahdi Ghanbari
  8. 8. Survey of literature dealing with biopreservation of fish and seafood product Product LAB culture/ bacteriocin employed Reported effects Reference (s) Catfish Lc. lactis spp. cremoris ATCC 19257 Improved odor and appearance Kim & Hearnsberger, 1994 Bifidobacterium adolescentis, B. infantis, or B. Catfish longum Extended shelf-life Kim & James, 2006 Cosansu, Mol, Ucok Horse Mackerel Pediococcus spp. (Bac+, Bac-) Improved sensory quality Alakavuk, & Tosun, 2011 Pd. acidilactici, Pd. pentosaceous, St. Controlled spoilage bacteria and Sudalayandi and Manja, Indian mackerel thermophilus, Lc. lactis, Lb. plantarum, Lb. amines 2011 acidophilus and Lb. helveticus. nisin-containing aqueous solution of Lc. lactis Rainbow trout subsp. lactis NCFB 497 No effect Kisla & Ünlütürk, 2004 Morzel, Fitzgerald, & Arendt, Salmon Lb. sakei LAD and Lb. alimentarius BJ33 Improve sensory attributes 1997 Sardine Nisin Inhibited fish spoilage flora Elotmani & Assobhei, 2004 Lb. casei DSM 120011 (A) and Lb. acidophilus Improved biochemical quality Tilapia 1M criteria and microbial aspects Ibrahim & Salha, 2009 Tilapia Lb. casei DSM 120011 and Lb. acidophilus Extended shelf-life and safety Daboor & Ibrahim, 2008 Turbot , VP and Anti-listerial, anti-staphylococcal, Campos, Castro, Aubourg, & EntP-producing enterococci MAP and anti-bacilli Velázquez, 2012 Inhibited Pseudomonas spp. and VP fresh plaice Bifidobacterium bifidum Pseudomonas phosphoreum Altieri et al., 2005 Lb. sakei CECT 4808 and Lb. curvatus CECT VP rainbow trout 904T Extended shelf-life Katikou et al., 2007 Aras Husar, Kaban, Hisar, VP rainbow trout sakacin A-producing strain of Lb. sakei (Lb706) Inhibited L. monocytogenes Yanik, & Kaya, 2005 8 AQUA 2012, 1. - 5. September, Prague I Seafood Biopreservation Using Lactic Acid Bacteria I Mahdi Ghanbari
  9. 9. Survey of literature dealing with biopreservation of fish and seafood product - continue 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 C. divergens V41, C. divergens V1 CSS C. 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 C. piscicola V1, C. divergens V41 & divercin VP CSS V41, Inhibited L. monocytogenes Duffes et al., 1999 a, b VP cold-smoked Nisin Inhibited L. monocytogenes Nykanen et al., 2000 rainbow trout 9 AQUA 2012, 1. - 5. September, Prague I Seafood Biopreservation Using Lactic Acid Bacteria I Mahdi Ghanbari
  10. 10. Advantage and disadvantage of Biopreservation Extended shelf life of seafood Narrow activity spectrum Decrease the risk for transmissionof foodborne pathogens Limited diffusion in solid matrixes Ameliorate the economic losses Interaction with food ingredientsdue to seafood spoilage Bacteriocin resistant bacteria Reduce the application ofpreservatives (chemical & physical) Sometimes difficult to apply Cost effective way 10 AQUA 2012, 1. - 5. September, Prague I Seafood Biopreservation Using Lactic Acid Bacteria I Mahdi Ghanbari
  11. 11. Conclusion and Future perspectiveA Promising strategyB “Product by product” basisC LAB and The QPS statusD LAB and “ omics ” approaches 11AQUA 2012, 1. - 5. September, Prague I Seafood Biopreservation Using Lactic Acid Bacteria I Mahdi Ghanbari
  12. 12. Thank you for your attention! Mahdi Ghanbari, BOKU - University of Natural Resources and Life Sciences, Vienna Department of Food Science and Technology Muthgasse 18, A-1190 Vienna Phone: +43 1 47654-6750, Fax: +43 1 47654-6751 m.ghanbari@boku.ac.at, www.dlwt.boku.ac.at14.10.2012 12 AQUA 2012, 1. - 5. September, Prague I Seafood Biopreservation Using Lactic Acid Bacteria I Mahdi Ghanbari
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