Efficacy of Preserving Sea Foods Using Marine Lactobacillus

Journal Title: STAR Journal - Year 2013, Vol 2, Issue 4

Abstract

Scombroid food poisoning is a food borne illness that results from eating spoiled (decayed) fish. Histamine is the causative agent of scombroid poisoning, a food borne chemical intoxication. Histamine is one of the main biogenic amines and it is heterocyclic and biologically active primary amine, formed post-mortem in the muscles of scombroid and non-scombroid fish. The present study was carried out to isolate histamine-producing bacteria from a local fish and to test antibacterial activity of mangrove isolates of Lactobacillus species against the histamine producing bacteria. Fresh tuna fish (Euthinus affinis) obtained from Parangipettai coast and they were divided in to three groups. One group of the fish samples were stored directly and another two group of the fish samples were dipped in cold distilled water containing bacteriocin of Lactobacillus sp. and partially purified bacteriocin (10 ml, 1% v/v) respectively. The fish samples, after treatment were stored at 5, 15, 20 and 25 0C for the period of 24, 48, 72 and 96 h, respectively. Histamine quantification was performed at an interval of 24 h for four days. According to the results obtained it was proved that mangrove isolates of Lactobacillus species having high antimicrobial activity against histamine-producing bacteria which is responsible for spoilage of sea foods.

Authors and Affiliations

Govindasamy Thiruneelakandan| Department of Microbiology, Srimad Andavan Arts and Science College, Trichy-620005, TamilNadu, India, Vinola Jenifer Sesuraj| Department of Microbiology, Srimad Andavan Arts and Science College, Trichy-620005, TamilNadu, India, Vembu Babu| Department of Microbiology, Srimad Andavan Arts and Science College, Trichy-620005, TamilNadu, India, Vidya Senthilkumar| Department of Microbiology, Srimad Andavan Arts and Science College, Trichy-620005, TamilNadu, India, Kandasamy Kathiresan| CAS in Marine Biology, Annamalai University, Portonovo, Cuddalore-608502, TamilNadu, India, Sivakami R| Department of Zoology, A. A. Government Arts College, Musiri -621 211, TamilNadu, India, Anthoni Samy A| College of Medical and Health Sciences, Wollega University, Post Box No: 395, Nekemte, Ethiopia

Keywords

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  • EP ID EP9598
  • DOI http://dx.doi.org/10.4314/star.v2i4.3
  • Views 467
  • Downloads 17

How To Cite

Govindasamy Thiruneelakandan, Vinola Jenifer Sesuraj, Vembu Babu, Vidya Senthilkumar, Kandasamy Kathiresan, Sivakami R, Anthoni Samy A (2013). Efficacy of Preserving Sea Foods Using Marine Lactobacillus. STAR Journal, 2(4), 10-13. https://europub.co.uk/articles/-A-9598