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Paraplantaricin L-ZB1, a Novel Bacteriocin and Its Application as a Biopreservative Agent on Quality and Shelf Life of Rainbow Trout Fillets Stored at 4 °C

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Abstract

Paraplantaricin L-ZB1 was produced by Lactobacillus paraplantarum L-ZB1, which was isolated from the traditional China fermented sausage. In this work, paraplantaricin L-ZB1 was used to maintain quality of rainbow trout fillets at 4 °C. Rainbow trout fillets were left untreated (CK) or treated with 200 activity units (AU)/ml paraplantaricin L-ZB1 (P1), 400 AU/ml paraplantaricin L-ZB1 (P2) or 200 AU/ml Nisin (N). The treated samples were stored at 4 °C for up to 10 days, and the quality changes were determined by microbiological (total viable count [TVC], Enterobacteriaceae, Pseudomonas, spore-forming bacteria), sensory, chemical (pH, total volatile basic nitrogen [TVB-N]) and biochemical (biogenic amines, K value) methods. Results show that paraplantaricin L-ZB1 could inhibit the growth of microflora, especially Enterobacteriaceae, Pseudomonas and spore-forming bacteria during sample storage. Meanwhile, the increases of pH, TVB-N, K value and biogenic amine levels were significantly delayed in paraplantaricin L-ZB1-treated samples compared to the control group. Paraplantaricin L-ZB1 of 400 AU/ml extended the rainbow trout fillets’ shelf life to 4–6 days, and the sample showed good sensory characteristics. Therefore, paraplantaricin L-ZB1 could be used as a suitable biological preservative for chilled rainbow trout fillets.

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Acknowledgments

This work was supported by Beijing Innovation Team of China Agriculture Research Center System (SCGWZJ 20131105-2) and China National Science Foundation (31071591).

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Authors and Affiliations

  1. College of Food Science and Nutritional Engineering, China Agricultural University, NO. 17 Qinghua East Road, East Campus, Haidian District, Beijing, 100083, China

    Meng Gui, Bin Zhao, Juyi Song, Zhichao Zhang, Zhaohui Peng & Pinglan Li

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  1. Meng Gui
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  2. Bin Zhao
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  3. Juyi Song
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  4. Zhichao Zhang
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  5. Zhaohui Peng
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Correspondence to Pinglan Li.

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Gui, M., Zhao, B., Song, J. et al. Paraplantaricin L-ZB1, a Novel Bacteriocin and Its Application as a Biopreservative Agent on Quality and Shelf Life of Rainbow Trout Fillets Stored at 4 °C. Appl Biochem Biotechnol 174, 2295–2306 (2014). https://doi.org/10.1007/s12010-014-1160-3

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  • DOI: https://doi.org/10.1007/s12010-014-1160-3

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