A HURDLE APPROACH FOR PRESERVATION OF SEA FOOD PRODUCTS USING DIFFERENT STORAGE FACTORS WITH SYNERGISTIC BACTERIOCIN
Journal Title: Journal of Pharmaceutical and Scientific Innovation - Year 2019, Vol 8, Issue 1
Abstract
Bacteriocin varies from most traditional medicines in being proteinaceous factors that are quickly assimilated by proteases in the human digestive system. They are ribosomal integrated peptides, and this condition develops the chance of improving their properties to induce their activity and range of action. Bacteriocins are complex proteins biologically active with antibacterial action against other microbes, especially closely related bacterial species. Hurdles that have a positive effect by inhibiting microorganisms may have a negative one on other parameters such as nutritional properties or sensory quality, depending on their intensity. In order to lower the preservative level, the hurdle technology concept has been developed, consisting in using combined hurdles to establish an additive antimicrobial effect, and even sometimes a synergetic one, thus improving the safety and the sensory quality of food. In this present study, hurdle technology was efficiently carried out. Lactobacillus spp was isolated and produced in the selective media. Effect of bacteriocins and chilling temperatures (-18°C and +4°C); and Effect of bacteriocins and brine salts at various concentrations (5%, 10%, 15%, 20%) were evaluated. Bacteriocins with different chilling temperatures and brine salt concentration showed significant results on compared to control temperatures. Thus, bacteriocins due to their bacteriostatic activity can be efficiently used in hurdle technology which reduces the food spoiling organisms. Thus, bacteriocins in combined with hurdle technology can be used as alternatives for chemical preservatives in preservation techniques.
Authors and Affiliations
M. D Tasleem Khan, Z. R Azaz Ahmad Azad
Keywords
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- EP ID EP648261
- DOI 10.7897/2277-4572.081122
- Views 39
- Downloads 0
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