Use of lactic acid bacteria isolated from fermentated fishery products
2000
Mathana Sangjindavong(Kasetsart University. Bangkhen Campus, Bangkok (Thailand). Faculty of Fisheries. Department of Fishery Product | Pongtep WilaipunKasetsart University. Bangkhen Campus, Bangkok (Thailand). Faculty of Fisheries. Department of Fishery Product | Duangdoen VareevanichKasetsart University. Bangkhen Campus, Bangkok (Thailand). Faculty of Fisheries. Department of Fishery Product)
Six isolations which were isolated from fifty samples of fermented fishery products such as pla-ra, pla-som, som-fug, pla-chao, pla-chom and kung-chom. Among the six isolations were desuribed as KPL-1, KPL-2, KPL-3, KPL-4, KPL-5 and KPL-6. These isolations inhibit indicator organisms such as Lactobacillus plantarum ATCC 8041, Pediococcus pentosaceus ATCC 33316 and Listeria ivanovii DSM 4553 and the KPL-4 isolation showed maximum activity of 1,600 AM/ml. The six isolates were identified as Enterococcus faecalis based on morphological and biochemical characteristics. The antibacterial performance from KPL-4 was decreased 50 percent by trypsin and pepsin, and stable at 60 deg C for 15 min and 100 deg C for 30 min. While inactive at 121 deg C for 15 min. The molecular weight of the antibacterial compound was found about 3,800 dalton. KPL-4 crude extracts of various concentrations including undiluted exhibited significant difference (P LT=0.05) in reduction of total microorganisms as well as Listeria ivanovii in crab meat, however the 10 percent crude extract was found most effective. When crab meat was treated with 10 percent crude extract on a 10 day chill, the results were found significantly different (P LT=0.05) from the untreated, while sensory evaluation showed no significant different (P GT 0.05).
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