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AQUA 2012, 1. - 5. September, Prague I Seafood Biopreservation Using Lactic Acid Bacteria I Mahdi Ghanbari14.10.2012 1
Seafood BiopreservationUsing Lactic Acid Bacteria
Mahdi Ghanbari*
Mansooreh Jami, Konrad J.Domig, Wolfgang Kneifel
BOKU - University of Natural Resources and Life Sciences, ViennaDepartment of Food Science and Technology
Muthgasse 18, A-1190 Vienna
Phone: +43 1 47654-6750, Fax: +43 1 [email protected] , www.dlwt.boku.ac.at
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AQUA 2012, 1. - 5. September, Prague I Seafood Biopreservation Using Lactic Acid Bacteria I Mahdi Ghanbari2
Preservation
biopreservation
Seafood
• high nutritionalvalue• positivelyinfluencing humanhealth
• susceptible tospoilage
• chemical preservatives• physical treatments
• toxicity• the alteration ofsensory & nutritionalproperties
• Definition• extend the shelf-life• enhance thehygienic quality• no / less impact onthe nutritional andsensory properties
Trends and developmentsTrends and developments
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AQUA 2012, 1. - 5. September, Prague I Seafood Biopreservation Using Lactic Acid Bacteria I Mahdi Ghanbari3
C. perfringenes
C. botolinum
Salmonellaspp.
Bacterial hazards associated with fishery products
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AQUA 2012, 1. - 5. September, Prague I Seafood Biopreservation Using Lactic Acid Bacteria I Mahdi Ghanbari4
Seafood BiopreservationSeafood Biopreservation
Lactic Acid Bacteria
GRAS&
QPS
Compatiblewith
seafood
Naturalflora
Powerfulcompetitors
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AQUA 2012, 1. - 5. September, Prague I Seafood Biopreservation Using Lactic Acid Bacteria I Mahdi Ghanbari5
Fresh and seawater fish
Carnobacterium
Lactobacillus
Enterococcus
Lactococcus
Seafood productsLPFP, SPFP
Lactobacillus
Leuconostoc
Lactococcus
Carnobacterium
Lactic Acid Bacteriain
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AQUA 2012, 1. - 5. September, Prague I Seafood Biopreservation Using Lactic Acid Bacteria I Mahdi Ghanbari6
LABCulture
SPOILAGE POTENTIALSAFETY
EFFECTIVITY
STABILITY
ANTIMIROBIALACTIVITY
COMPATABILITY
Requirements of biopreservation cultures
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AQUA 2012, 1. - 5. September, Prague I Seafood Biopreservation Using Lactic Acid Bacteria I Mahdi Ghanbari7
Antimicrobial components from LAB
1
BACTERIOCIN
Class I Lantibiotics
(Type A & Type B)
Class II Non-modified
heat stable
Bacteriolysin
2
ORGANIC ACID
Lactic acid
Acetic acid
Propionic acid
3
OTHER
Hydrogen peroxide
Carbon dioxide
Diacetyl
Fatty acid
Reuterin
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Product LAB culture/ bacteriocin employed Reported effects Reference (s)
Catfish Lc. lactis spp. cremoris ATCC 19257 Improved odor and appearance Kim & Hearnsberger, 1994
Catfish Bifidobacterium adolescentis, B. infantis, or B.longum
Extended shelf-life Kim & James, 2006
Horse Mackerel Pediococcus spp. (Bac+, Bac-) Improved sensory qualityCosansu, Mol, Ucok
Alakavuk, & Tosun, 2011
Indian mackerelPd. acidilactici, Pd. pentosaceous, St.
thermophilus, Lc. lactis, Lb. plantarum, Lb.
acidophilus and Lb. helveticus.
Controlled spoilage bacteria andamines
Sudalayandi and Manja,2011
Rainbow trout nisin-containing aqueous solution of Lc. lactissubsp. lactis NCFB 497
No effect Kisla & Ünlütürk, 2004
Salmon Lb. sakei LAD and Lb. alimentarius BJ33 Improve sensory attributesMorzel, Fitzgerald, & Arendt,
1997
Sardine Nisin Inhibited fish spoilage flora Elotmani & Assobhei, 2004
Tilapia Lb. casei DSM 120011 (A) and Lb. acidophilus1M
Improved biochemical qualitycriteria and microbial aspects
Ibrahim & Salha, 2009
Tilapia Lb. casei DSM 120011 and Lb. acidophilus Extended shelf-life and safety Daboor & Ibrahim, 2008
Turbot , VP andMAP
EntP-producing enterococciAnti-listerial, anti-staphylococcal,
and anti-bacilliCampos, Castro, Aubourg, &
Velázquez, 2012
VP fresh plaice Bifidobacterium bifidumInhibited Pseudomonas spp. and
Pseudomonas phosphoreumAltieri et al., 2005
VP rainbow trout Lb. sakei CECT 4808 and Lb. curvatus CECT904T
Extended shelf-life Katikou et al., 2007
VP rainbow trout sakacin A-producing strain of Lb. sakei (Lb706) Inhibited L. monocytogenesAras Husar, Kaban, Hisar,
Yanik, & Kaya, 2005
Survey of literature dealing with biopreservation of fish and seafood product
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Product LAB culture/ bacteriocin employed Reported effects Reference (s)
CSS Sakacin P Inhibited L. monocytogenes Aasen et al., 2003
CSS C. maltaromaticum CS526 Inhibited L. monocytogenes Yamazaki et al., 2003
CSS C. divergens V41, C. divergens V1C. divergens SF668
Inhibited L. monocytogenes Brillet et al., 2005
CSS Lb. sakei Inhibited L. innocua Weiss & Hammes, 2006
CSS Lb. casei, Lb. plantarum and C. maltaromaticum Inhibited innocua Vescovoet al., 2006
CSS Lb. casei T3 and Lb. plantarum PE2 Inhibited L. innocua Vescovo et al., 2006
CSS Enterococcus faecium ET05 Inhibited L. innocua Tomé et al., 2008
CSS C. divergens M35 (bac+) Inhibited L. monocytogenes Tahiri et al., 2009
VP CSS C. piscicola V1, C. divergens V41 & divercinV41,
Inhibited L. monocytogenes Duffes et al., 1999 a, b
VP cold-smokedrainbow trout
Nisin Inhibited L. monocytogenes Nykanen et al., 2000
Survey of literature dealing with biopreservation of fish and seafood product - continue
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Extended shelf life of seafood
Decrease the risk for transmissionof foodborne pathogens
Ameliorate the economic lossesdue to seafood spoilage
Reduce the application ofpreservatives (chemical & physical)
Cost effective way
Narrow activity spectrum
Limited diffusion in solid matrixes
Interaction with food ingredients
Bacteriocin resistant bacteria
Sometimes difficult to apply
Advantage and disadvantage of Biopreservation
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APromising strategy
B“Product by product” basis
CLAB and The QPS status
DLAB and “ omics ” approaches
Conclusion and Future perspectiveConclusion and Future perspective
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AQUA 2012, 1. - 5. September, Prague I Seafood Biopreservation Using Lactic Acid Bacteria I Mahdi Ghanbari
Thank you for your attention!
14.10.2012 12
Mahdi Ghanbari,BOKU - University of Natural Resources and Life Sciences, ViennaDepartment of Food Science and TechnologyMuthgasse 18, A-1190 Vienna
Phone: +43 1 47654-6750, Fax: +43 1 [email protected] , www.dlwt.boku.ac.at