Skip to main content
SpringerLink
Log in

Isolation of a Bacteriocin-Producing Lactococcus lactis and Application of Its Bacteriocin to Manage Spoilage Bacteria in High-Value Marine Fish Under Different Storage Temperatures

  • Published:
Applied Biochemistry and Biotechnology Aims and scope Submit manuscript

Abstract

The bacteriocins of lactic acid bacteria have considerable potential for biopreservation. The Lactococcus lactis strain PSY2 (GenBank account no. JF703669) isolated from the surface of marine perch Perca flavescens produced antibacterial activity against pathogenic and spoilage-causing Gram-positive and Gram-negative bacteria viz. Arthrobacter sp., Acinetobacter sp., Bacillus subtilis, Escherichia coli, Listeria monocytogenes, Pseudomonas aeruginosa and Staphylococcus aureus and possessed broad inhibitory spectrum. The biopreservative efficacy of the bacteriocin PSY2 was evaluated using fillets of reef cod, Epinephelus diacanthus. The fillets (10 g) were sprayed with 2.0 ml of 1,600 AU/ml bacteriocin, wrapped and kept under different storage temperatures viz., 4, 0 and −18 °C. The biopreservative extended the shelf-life of fillets stored at 4 °C to >21 days as against <14 days observed in the untreated samples. The total count of spoilage bacteria was reduced by 2.5 logarithmic units in the treated sample during the 14th day of storage as against the control. Chemical analysis revealed a significant change (P < 0.05) in the pH value, free fatty acid (as % oleic acid), total volatile base nitrogen and total methyl amine content in the treated samples. The overall acceptability in terms of sensory attributes was significantly higher in the bacteriocin-treated samples stored for 21 days at 4 °C while the untreated samples became unacceptable by the 14th day. The biopreservative gave no significant effect at −18 °C. Thus, the bacteriocin derived from L. lactis PSY2 gave increased protection against spoilage bacteria and offers an alternative for the preservation of high-value sea foods.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4
Fig. 5

Similar content being viewed by others

References

  1. Smid, E. J., & Gorris, L. G. M. (2008) In M. S. Rahman (Ed.), Handbook of food preservation, ch.10: natural antimicrobials for food preservation (pp. 237–258). New York: CRC.

  2. Calo-Mata, P., Arlindo, A., & Boehme, K. (2008). Food Bioprocess Technology, 1, 43–63.

    Article  Google Scholar 

  3. Uhlman, L., Schillinger, U., Rupnow, J. R., & Holzapfel, W. H. (1992). International Journal of Food Microbiology, 16, 141–151.

    Article  CAS  Google Scholar 

  4. Joshi, V. K., Sharma, S., & Rana, N. S. (2006). Food Technol Biotechnol, 44, 435–439.

    CAS  Google Scholar 

  5. Bromberg, R., Moreno, I., Zaganini, C. L., Delboni, R. R., & de Oliveira, J. (2004). Brazilian Journal of Microbiology, 35, 137–144.

    Article  CAS  Google Scholar 

  6. Noonpakdee, W., Jumriangrit, P., Wittayankom, K., Zendo, J., Nakayama, J., Sonomoto, K., et al. (2009). Asia-Pac. J. Mol. Biol. Biotechnol., 17, 19–25.

    Google Scholar 

  7. Todorov, S. D., & Dicks, L. M. T. (2007). Brazilian J Microbiol., 38, 166–172.

    Article  Google Scholar 

  8. Akkoc, N., Ghamat, A., & Akcelik, M. (2011). International Journal of Dairy Technology, 64, 425–432.

    Article  CAS  Google Scholar 

  9. Food and Drug Administration. (1988). Federal Register, 53, 11247.

    Google Scholar 

  10. Barefoot, S. F., & Klaenhammer, T. R. (1983). Applied and Environmental Microbiology, 45, 1808–1815.

    CAS  Google Scholar 

  11. Sarika, A. R., Lipton, A. P., Aishwarya, M. S., Christobel, G. J., & Dhivya, R. S. (2011). The Ecoscan Special Issue, 1, 149–153.

    Google Scholar 

  12. Mailgaad, M., Civille, G. V., & Carr, B. T. (1999). Sensory evaluation techniques. Boca Raton: CRS.

    Google Scholar 

  13. Ke, P. J., Reyier, C. W, Ackman, R. G. (1976). News Series Circular, Fisheries and Oceans. p. 61.

  14. Conway, E. J. (1962). Microdiffusion analysis and volumetric error (p. 467). London: Crosby & Lockwood.

    Google Scholar 

  15. ICMSF. (1986). Microorganisms in foods. Sampling for microbiological analysis: principles and scientific applications (pp. 181–196). Toronto: University of Toronto Press.

    Google Scholar 

  16. Oramadike, C. E., Ibrahim, A. O., & Kolade, O. Y. (2010). actaSATECH, 3, 48–51.

    Google Scholar 

  17. Renitta, R. E., Gnanambal, K. M. E., & Patterson, J. (2006). Asian Fish Sci., 19, 309–317.

    Google Scholar 

  18. Goulas, A. E., & Kontominas, M. G. (2005). Food Chemistry, 95, 511–520.

    Article  Google Scholar 

  19. Poligne, I., & Collignan, A. (2000). Quality Stability Prod. Lebensm-Wiss. u.-Technology, 33, 202–209.

    Article  CAS  Google Scholar 

  20. Kilinc, B., & Cakli, S. (2005). Food Con., 16, 639–644.

    Article  CAS  Google Scholar 

  21. Shenderyurk, V. I., & Bykowski, P. J. (1990). Salting and marinating fish. In Z. E. Sikorski (Ed.), Seafood: resources, nutritional composition and preservation (pp. 147–162). New York: CRC.

    Google Scholar 

  22. Daramola, J. A., Fasakin, E. A., & Adeparusi, E. O. (2007). African Journal Food Agricultural Nutrition Developmental, 7, 6.

    Google Scholar 

  23. Connell, J. J. (1995). Control of fish quality (4th ed., p. 256). Fishing News Books (Blackwell Science): Oxford.

    Google Scholar 

  24. Brillet, A., Pilet, M.-F., Prevost, H., Cardinal, M., & Leroi, F. (2005). International Journal of Food Microbiology, 104, 309–324.

    Article  CAS  Google Scholar 

  25. Sallam, K. I., Ahmed, A. M., Elgazzar, M. M., & Eldaly, E. A. (2007). Food Chemistry, 102, 1061–1070.

    Article  CAS  Google Scholar 

Download references

Acknowledgments

The authors are thankful to Dr. G. Syda Rao, Director, CMFRI, Cochin and the Scientist-In-charge, CMFRI, Vizhinjam for the facilities provided.

Author information

Authors and Affiliations

  1. Marine Biotechnology Laboratory, Vizhinjam Research Centre of Central Marine Fisheries Research Institute, Vizhinjam, 695521, Kerala, India

    A. R. Sarika, A. P. Lipton & M. S. Aishwarya

  2. Department of Zoology, Sree Devikumari College for Women, Kuzhithurai, Kanyakumari District, Tamil Nadu, India

    R. S. Dhivya

Authors
  1. A. R. Sarika
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. A. P. Lipton
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. M. S. Aishwarya
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. R. S. Dhivya
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to A. R. Sarika.

Rights and permissions

Reprints and permissions

About this article

Cite this article

Sarika, A.R., Lipton, A.P., Aishwarya, M.S. et al. Isolation of a Bacteriocin-Producing Lactococcus lactis and Application of Its Bacteriocin to Manage Spoilage Bacteria in High-Value Marine Fish Under Different Storage Temperatures. Appl Biochem Biotechnol 167, 1280–1289 (2012). https://doi.org/10.1007/s12010-012-9701-0

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s12010-012-9701-0

Keywords

Search

Navigation