Seafood Biopreservation Using Lactic Acid Bacteria

1. Seafood Biopreservation
Using Lactic Acid Bacteria
Mahdi Ghanbari*
Mansooreh Jami, Konrad J.Domig, Wolfgang Kneifel
BOKU - University of Natural Resources and Life Sciences, Vienna
Department of Food Science and Technology
Muthgasse 18, A-1190 Vienna
Phone: +43 1 47654-6750, Fax: +43 1 47654-6751
m.ghanbari@boku.ac.at, www.dlwt.boku.ac.at
14.10.2012 1
AQUA 2012, 1. - 5. September, Prague I Seafood Biopreservation Using Lactic Acid Bacteria I Mahdi Ghanbari

2. Trends and developments
biopreservation
Preservation • Definition
Seafood • chemical preservatives • extend the shelf-life
• physical treatments • enhance the
• high nutritional hygienic quality
value • no / less impact on
• positively • toxicity the nutritional and
influencing human • the alteration of sensory properties
health sensory & nutritional
properties
• susceptible to
spoilage
2
AQUA 2012, 1. - 5. September, Prague I Seafood Biopreservation Using Lactic Acid Bacteria I Mahdi Ghanbari

3. Bacterial hazards associated with fishery products
C. perfringenes
C. botolinum
Salmonella
spp.
3
AQUA 2012, 1. - 5. September, Prague I Seafood Biopreservation Using Lactic Acid Bacteria I Mahdi Ghanbari

4. Seafood Biopreservation
Lactic Acid Bacteria
GRAS Compatible Natural Powerful
& with flora competitors
QPS seafood
4
AQUA 2012, 1. - 5. September, Prague I Seafood Biopreservation Using Lactic Acid Bacteria I Mahdi Ghanbari

5. Lactic Acid Bacteria
in
Fresh and sea Seafood products
water fish LPFP, SPFP
Carnobacterium Lactobacillus
Lactobacillus Leuconostoc
 Enterococcus Lactococcus
Lactococcus Carnobacterium
5
AQUA 2012, 1. - 5. September, Prague I Seafood Biopreservation Using Lactic Acid Bacteria I Mahdi Ghanbari

6. Requirements of biopreservation cultures
SAFETY SPOILAGE POTENTIAL
LAB
ANTIMIROBIAL EFFECTIVITY
ACTIVITY Culture
COMPATABILITY STABILITY
6
AQUA 2012, 1. - 5. September, Prague I Seafood Biopreservation Using Lactic Acid Bacteria I Mahdi Ghanbari

7. Antimicrobial components from LAB
1 2 3
BACTERIOCIN ORGANIC ACID OTHER
Class I Lantibiotics Lactic acid Hydrogen peroxide
(Type A & Type B) Carbon dioxide
Acetic acid
Class II Non-modified Diacetyl
heat stable Propionic acid Fatty acid
Bacteriolysin Reuterin
7
AQUA 2012, 1. - 5. September, Prague I Seafood Biopreservation Using Lactic Acid Bacteria I Mahdi Ghanbari

8. Survey of literature dealing with biopreservation of fish and seafood product
Product LAB culture/ bacteriocin employed Reported effects Reference (s)
Catfish Lc. lactis spp. cremoris ATCC 19257 Improved odor and appearance Kim & Hearnsberger, 1994
Bifidobacterium adolescentis, B. infantis, or B.
Catfish longum
Extended shelf-life Kim & James, 2006
Cosansu, Mol, Ucok
Horse Mackerel Pediococcus spp. (Bac+, Bac-) Improved sensory quality
Alakavuk, & Tosun, 2011
Pd. acidilactici, Pd. pentosaceous, St.
Controlled spoilage bacteria and Sudalayandi and Manja,
Indian mackerel thermophilus, Lc. lactis, Lb. plantarum, Lb.
amines 2011
acidophilus and Lb. helveticus.
nisin-containing aqueous solution of Lc. lactis
Rainbow trout subsp. lactis NCFB 497
No effect Kisla & Ünlütürk, 2004
Morzel, Fitzgerald, & Arendt,
Salmon Lb. sakei LAD and Lb. alimentarius BJ33 Improve sensory attributes
1997
Sardine Nisin Inhibited fish spoilage flora Elotmani & Assobhei, 2004
Lb. casei DSM 120011 (A) and Lb. acidophilus Improved biochemical quality
Tilapia 1M criteria and microbial aspects
Ibrahim & Salha, 2009
Tilapia Lb. casei DSM 120011 and Lb. acidophilus Extended shelf-life and safety Daboor & Ibrahim, 2008
Turbot , VP and Anti-listerial, anti-staphylococcal, Campos, Castro, Aubourg, &
EntP-producing enterococci
MAP and anti-bacilli Velázquez, 2012
Inhibited Pseudomonas spp. and
VP fresh plaice Bifidobacterium bifidum
Pseudomonas phosphoreum
Altieri et al., 2005
Lb. sakei CECT 4808 and Lb. curvatus CECT
VP rainbow trout 904T
Extended shelf-life Katikou et al., 2007
Aras Husar, Kaban, Hisar,
VP rainbow trout sakacin A-producing strain of Lb. sakei (Lb706) Inhibited L. monocytogenes
Yanik, & Kaya, 2005
8
AQUA 2012, 1. - 5. September, Prague I Seafood Biopreservation Using Lactic Acid Bacteria I Mahdi Ghanbari

9. Survey of literature dealing with biopreservation of fish and seafood product - continue
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
C. divergens V41, C. divergens V1
CSS C. 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
C. piscicola V1, C. divergens V41 & divercin
VP CSS V41,
Inhibited L. monocytogenes Duffes et al., 1999 a, b
VP cold-smoked
Nisin Inhibited L. monocytogenes Nykanen et al., 2000
rainbow trout
9
AQUA 2012, 1. - 5. September, Prague I Seafood Biopreservation Using Lactic Acid Bacteria I Mahdi Ghanbari

10. Advantage and disadvantage of Biopreservation
Extended shelf life of seafood
Narrow activity spectrum
Decrease the risk for transmission
of foodborne pathogens Limited diffusion in solid matrixes
Ameliorate the economic losses Interaction with food ingredients
due to seafood spoilage
Bacteriocin resistant bacteria
Reduce the application of
preservatives (chemical & physical) Sometimes difficult to apply
Cost effective way
10
AQUA 2012, 1. - 5. September, Prague I Seafood Biopreservation Using Lactic Acid Bacteria I Mahdi Ghanbari

11. Conclusion and Future perspective
A
Promising strategy
B
“Product by product” basis
C
LAB and The QPS status
D
LAB and “ omics ” approaches
11
AQUA 2012, 1. - 5. September, Prague I Seafood Biopreservation Using Lactic Acid Bacteria I Mahdi Ghanbari

12. Thank you for your attention!
Mahdi Ghanbari,
BOKU - University of Natural Resources and Life Sciences, Vienna
Department of Food Science and Technology
Muthgasse 18, A-1190 Vienna
Phone: +43 1 47654-6750, Fax: +43 1 47654-6751
m.ghanbari@boku.ac.at, www.dlwt.boku.ac.at
14.10.2012 12
AQUA 2012, 1. - 5. September, Prague I Seafood Biopreservation Using Lactic Acid Bacteria I Mahdi Ghanbari