Journal of Ocean University of China

, Volume 14, Issue 4, pp 675–680 | Cite as

Application of Lactic Acid Bacteria (LAB) in freshness keeping of tilapia fillets as sashimi

  • Rong Cao
  • Qi Liu
  • Shengjun Chen
  • Xianqing Yang
  • Laihao LiEmail author


Aquatic products are extremely perishable food commodities. Developing methods to keep the freshness of fish represents a major task of the fishery processing industry. Application of Lactic Acid Bacteria (LAB) as food preservative is a novel approach. In the present study, the possibility of using lactic acid bacteria in freshness keeping of tilapia fillets as sashimi was examined. Fish fillets were dipped in Lactobacillus plantarum 1.19 (obtained from China General Microbiological Culture Collection Center) suspension as LAB-treated group. Changes in K-value, APC, sensory properties and microbial flora were analyzed. Results showed that LAB treatment slowed the increase of K-value and APC in the earlier storage, and caused a smooth decrease in sensory score. Gram-negative bacteria dominated during refrigerated storage, with Pseudomonas and Aeromonas being relatively abundant. Lactobacillus plantarum 1.19 had no obvious inhibitory effect against these Gram-negatives. However, Lactobacillus plantarum 1.19 changed the composition of Gram-positive bacteria. No Micrococcus were detected and the proportion of Staphylococcus decreased in the spoiled LAB-treated samples. The period that tilapia fillets could be used as sashimi material extended from 24 h to 48 h after LAB treatment. The potential of using LAB in sashimi processing was confirmed.

Key words

lactic acid bacteria tilapia fillets sashimi freshness microbial flora 


Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.


  1. Alexopoulos, A., Plessas, S., Voidarou, C., Noussias, H., Stavropoulou, E., Mantzourani, I., and Bezirtzoglou, E., 2011. Microbial ecology of fish species growing in Greek sea farms and their watery environment. Anaerobe, 17(6): 264–266.CrossRefGoogle Scholar
  2. Al-Harbi, A. H., and Uddin, N., 2005. Bacterial diversity of tilapia (Oreochromis niloticus) cultured in brackish water in Saudi Arabia. Aquaculture, 250(3): 566–572.CrossRefGoogle Scholar
  3. Altieri, C., Speranza, B., Del Nobile, M., and Sinigaglia, M., 2005. Suitability of bifidobacteria and thymol as biopreservatives in extending the shelf life of fresh packed plaice fillets. Journal of Applied Microbiology, 99(6): 1294–1302.CrossRefGoogle Scholar
  4. Cao, R., Liu, Q., and Yin, B. Z., 2012. Chitosan extends the shelf-life of filleted tilapia (Oreochromis niloticus) during refrigerated storage. Journal of Ocean University of China, 11(3): 408–412.CrossRefGoogle Scholar
  5. Cao, R., Xue, C. H., Liu, Q., and Yin, B. Z., 2009. Microbiological, chemical and sensory assessment of (I) whole ungutted, (II) whole gutted and (III) filleted tilapia (Oreochromis niloticus) during refrigerated storage. International Journal of Food Science & Technology, 44(11): 2243–2248.CrossRefGoogle Scholar
  6. Caridi, A., 2002. Selection of Escherichia coli-inhibiting strains of Lactobacillus paracasei subsp. paracasei. Journal of Industrial Microbiology and Biotechnology, 29(6): 303–308.CrossRefGoogle Scholar
  7. Chen, H., and Hoover, D. G., 2003. Bacteriocins and their food applications. Comprehensive Reviews in Food Science and Food Safety, 2: 82–100.Google Scholar
  8. Cheng, J. H., Sun, D. W., Han, Z., and Zeng, X. A., 2014. Texture and structure measurements and analyses for evaluation of fish and fillet freshness quality: A review. Comprehensive Reviews in Food Science and Food Safety, 13: 52–61.CrossRefGoogle Scholar
  9. Dorthe, B. R., Yin, N. G., Mette, H., Jesper, N., Christiansen, C. J., and Lone, G., 2003. The microbial ecology of processing equipment in different fish industries-analysis of the microflora during processing and following cleaning and disinfection. International Journal of Food Microbiology, 87: 242–243.Google Scholar
  10. Fan, W. J., Chi, Y. L., and Zhang, S., 2008. The use of a tea polyphenol dip to extend the shelf life of silver carp (Hypophthalmicthys molitrix) during storage in ice. Food Chemistry, 108: 148–153.CrossRefGoogle Scholar
  11. Gálvez, A., Abriouel, H., López, R. L., and Omar, N. B., 2007. Bacteriocin-based strategies for food biopreservation. International Journal of Food Microbiology, 120(1): 51–70.CrossRefGoogle Scholar
  12. Ghaly, A. E., Dave, D., Budge, S., and Brooks, M. S., 2010. Fish spoilage mechanisms and preservation techniques: Review. American Journal of Applied Sciences, 7(7): 859–877.CrossRefGoogle Scholar
  13. Ghanbari, M., Jami, M., Domig, K. J., and Kneifel, W., 2013. Seafood biopreservation by lactic acid bacteria — A review. LWT-Food Science and Technology, 54(2): 315–324.CrossRefGoogle Scholar
  14. Gram, L., and Huss, H. H., 1996. Microbiological spoilage of fish and fish products. International Journal of Food Microbiology, 33(1): 121–137.CrossRefGoogle Scholar
  15. Gram, L., Ravn, L., Rasch, M., Bruhn, J. B., Christensen, A. B., and Givskov, M., 2002. Food spoilage — Interactions between food spoilage bacteria. International Journal of Food Microbiology, 78(1): 79–97.CrossRefGoogle Scholar
  16. González-Rodríguez, M. N., Sanz, J. J., Santos, J. Á., Otero, A., and García-López, M. L., 2002. Numbers and types of microorganisms in vacuum-packed cold-smoked freshwater fish at the retail level. International Journal of Food Microbiology, 77(1): 161–168.CrossRefGoogle Scholar
  17. Grigorakis, K., Taylor, K. D. A., and Alexis, M. N., 2003. Seasonal patterns of spoilage of ice-stored cultured gilthead sea bream (Sparus aurata). Food Chemistry, 81(2): 263–268.CrossRefGoogle Scholar
  18. Hamada-Sato, N., Usui, K., Kobayashi, T., Imada, C., and Watanabe, E., 2005. Quality assurance of raw fish based on HACCP concept. Food Control, 16(4): 301–307.CrossRefGoogle Scholar
  19. Hisar, Ş. A., Kaban, G., Hisar, O., Yanik, T., and Kaya, M., 2009. Effect of Lactobacillus sakei Lb706 on behavior of Listeria monocytogenes in vacuum-packed rainbow trout fillets. Turkish Journal of Veterinary and Animal Sciences, 29(4): 1039–1044.Google Scholar
  20. Katikou, P., Ambrosiadis, I., Georgantelis, D., Koidis, P., and Georgakis, S. A., 2007. Effect of Lactobacillus cultures on microbiological, chemical and odour changes during storage of rainbow trout fillets. Journal of the Science of Food and Agriculture, 87(3): 477–484.CrossRefGoogle Scholar
  21. Kontham, K. V., Sulochana, P., Leena, D., and Kesavan, M. N., 2014. Control of spoilage fungi by protective lactic acid bacteria displaying probiotic properties. Applied Biochemistry and Biotechnology, 172(7): 3402–3413.CrossRefGoogle Scholar
  22. Kim, C., and Hearnsberger, J., 1994. Gram negative bacteria inhibition by lactic acid culture and food preservatives on catfish fillets during refrigerated storage. Journal of Food Science, 59(3): 513–516.CrossRefGoogle Scholar
  23. Kisla, D., and Ünlütürk, A., 2004. Microbial shelf-life of rainbow trout fillets treated with lactic culture and lactic acid. Advances in Food Sciences, 26(1): 17–20.Google Scholar
  24. Kostrzynska, M., and Bachand, A., 2006. Use of microbial antagonism to reduce pathogen levels on produce and meat products: A review. Canadian Journal of Microbiology, 52: 1017–1026.CrossRefGoogle Scholar
  25. Lash, B. W., Mysliwiec, T. H., and Gouram, H., 2005. Detection and partial characterization of a broad-range bacteriocin produced by Lactobacillus plantarum (ATCC 8014). Food Microbiology, 22: 199–204.CrossRefGoogle Scholar
  26. Lin, D., and Morrissey, M. T., 1994. Iced storage characteristics of Northern squawfish (Ptychocheilus oregonensis). Journal of Aquatic Food Product Technology, 3(2): 25–43.CrossRefGoogle Scholar
  27. Mehta, R., Arya, R., Goyal, K., Singh, M., and Sharma, K. A., 2013. Bio-preservative and therapeutic potential of pediocin: Recent trends and future perspectives. Recent Patents on Biotechnology, 3: 172–178.CrossRefGoogle Scholar
  28. Molinari, L. M., De Oliveira, S. D., Pedroso, R. B., De Lucas Rodrigues Bittencourt, N., Nakamura, C. V., Ueda-Nakamura, T., and Dias Filho, B. P., 2003. Bacterial microflora in the gastrointestinal tract of Nile tilapia (Oreochromis niloticus) cultured in a semi-intensive system. Acta Scientiarum Biological Sciences, 25(2): 267–271.Google Scholar
  29. Nykänen, A., Weckman, K., and Lapveteläinen, A., 2000. Synergistic inhibition of Listeria monocytogenes on cold-smoked rainbow trout by nisin and sodium lactate. International Journal of Food Microbiology, 61(1): 63–72.CrossRefGoogle Scholar
  30. Ocaño-Higuera, V. M., Marquez-Ríos, E., Canizales-Dávila, M., Castillo-Yáñez, F. J., Pacheco-Aguilar, R., Lugo-Sánchez, M. E., and Graciano-Verdugo, A. Z., 2009. Postmortem changes in cazon fish muscle stored on ice. Food Chemistry, 116(4): 933–938.CrossRefGoogle Scholar
  31. Ozogul, F., Taylor, K. D. A., Quantick, P., and Ozogul, Y., 2000. Chemical, microbiological and sensory evaluation of Atlantic herring (Clupea harengus) stored in ice, modified atmosphere and vacuum pack. Food Chemistry, 71(2): 267–273.CrossRefGoogle Scholar
  32. Singh, A., Sharma, P. K., and Garg, G., 2010. Natural products as preservatives. International Journal of Pharma and Bio Sciences, 1(4): 601–612.Google Scholar
  33. Tamang, J. P., Tamang, B., Schillinger, U., Franz, C. M., Gores, M., and Holzapfel, W. H., 2005. Identification of predominant lactic acid bacteria isolated from traditionally fermented vegetable products of the Eastern Himalayas. International Journal of Food Microbiology, 105(3): 347–356.CrossRefGoogle Scholar
  34. Valenzuela, A. S., Ruiz, G. D., Omar, N. B., Abriouel, H., López, R. L., Cañamero, M. M., and Gálvez, A., 2008. Inhibition of food poisoning and pathogenic bacteria by Lactobacillus plantarum strain 2.9 isolated from ben saalga, both in a culture medium and in food. Food Control, 19(9): 842–848.CrossRefGoogle Scholar
  35. Vazquez-Ortiz, F. A., Pacheco-Aguilar, R., Lugo-Sanchez, M. E., and Villegas-Ozuna, R. E., 1997. Application of the freshness quality index (K value) for fresh fish to canned sardines from Northwestern Mexico. Journal of Food Composition and Analysis, 10(2): 158–165.CrossRefGoogle Scholar
  36. Yamazaki, K., Suzuki, M., Kawai, Y., Inoue, N., and Montville, T. J., 2003. Inhibition of Listeria monocytogenes in cold-smoked salmon by Carnobacterium piscicola CS526 isolated from frozen surimi. Journal of Food Protection, 66(8): 1420–1425.Google Scholar

Copyright information

© Science Press, Ocean University of China and Springer-Verlag Berlin Heidelberg 2015

Authors and Affiliations

  • Rong Cao
    • 1
    • 2
  • Qi Liu
    • 2
  • Shengjun Chen
    • 1
  • Xianqing Yang
    • 1
  • Laihao Li
    • 1
    Email author
  1. 1.Key Laboratory of Aquatic Product Processing, Ministry of Agriculture, South China Sea Fisheries Research InstituteChinese Academy of Fishery SciencesGuangzhouP. R. China
  2. 2.Department of Food Engineering and Nutrition, Yellow Sea Fisheries Research InstituteChinese Academy of Fishery SciencesQingdaoP. R. China

Personalised recommendations