Study on Antibacterial Effect of Lactic Acid Bacterial Bacteriocins Against Vibrio parahaemolyticus
2019
Hochschulschrift
Zugriff:
107
Vibrio parahaemolyticus is one of pathogens that can cause food poisoning. In many parts of the world, the infection by this microorganism was mostly related to the consumption of contaminated seafood. Controlling the growth of Vibrio parahaemolyticus in seafood is, thus, necessary. In this study, two strains of LAB, including Lactococcus lactis subsp. lactis BCRC 10791 and Pediococcus pentosaceus BCRC 14024, which produce Nisin and Pediocin, were studied to explore their optimal combination effect as antibacterial against V. parahaemolyticus in cooked shrimps. The result showed that the cultivate condition of cell free supernatant of BCRC 10791 and BCRC 14024 were 30 hours at 30°C with the initial pH value of 6 and 5 have better inhibition against V. parahaemolyticus. Based on agar well diffusion test, the inhibition ability by mixing two (BCRC10791 + EDTA and BCRC14024 + EDTA) were better than single use. Moreover, the analysis of Response Surface Methodology (RSM) showed that there were three factors that have influences on the inhibition of V. parahaemolyticus. Subsequent experiment showed that Nisin 700 mg/ml + Pediocin 700 mg/ml + EDTA 120 mM had the optimum antibacterial effect. Besides, this study also showed that there was a negative correlation between effect of Nisin and Pediocin, indicating that both of these LAB do not need to use high concentrations to obtain a good inhibition. Furthermore, the inhibition effect of LAB on the growth of V. parahaemolyticus in cooked shrimps was influenced by the storage temperature conditions. All treatment can inhibit the growth of V. parahaemolyticus under 7 log CFU/g for 6 to 12 hours at 35℃ and 120 to 192 hours at 10℃, depending on the treatment. Moreover, multiple regression analysis showed that the inhibition effect was negatively influenced by temperature conditions and positively influenced by the antibacterial combination. The most influential ones are temperature conditions, the concentration of CFS of BCRC 10791, the concentration of EDTA, and the concentration of CFS of BCRC 14024. This study concluded that these three antibacterial combinations could inhibit the V parahaemolyticus and there was an interaction between Nisin and Pediocin. The antibacterial combinations found in this study may be applicable for inhibiting the growth of other pathogen bacteria and may be also applicable for other type of food products.
Titel: |
Study on Antibacterial Effect of Lactic Acid Bacterial Bacteriocins Against Vibrio parahaemolyticus
|
---|---|
Autor/in / Beteiligte Person: | Jhang, Dong-Jing ; 張冬靜 |
Link: | |
Veröffentlichung: | 2019 |
Medientyp: | Hochschulschrift |
Sonstiges: |
|