Inhibitory Effect of Lactic Acid and Nisin on Bacterial Spoilage of Chilled Shrimp
Lactic acid alone and its combined application with
nisin were evaluated for reducing population of naturally occurring
microorganisms on chilled shrimp. Fresh shrimps were dipped in 0,
1.0% and 2.0% (v/v) lactic acid alone and their combined application
with 0.04 (g/L/kg) nisin solution for 10 min. Total plate counts of
aerobic bacteria (TPCs), Psychrotrophic counts, population of
Pseudomonas spp., H2S producing bacteria and Lactic acid bacteria
(LAB) on shrimps were determined during storage at 4 °C. The
results indicated that total plate counts were 2.91 and 2.63 log CFU/g
higher on untreated shrimps after 7 and 14 days of storage,
respectively, than on shrimps treated with 2.0% lactic acid combined
with 0.04 (g/L/kg) nisin. Both concentrations of lactic acid indicated
significant reduction on Pseudomonas counts during storage, while
2.0% lactic acid combined with nisin indicated the highest reduction.
In addition, H2S producing bacteria were more sensitive to high
concentration of lactic acid combined with nisin during storage.
[1] Ogden, K. And Tubb, R.S., 1985. Inhibition of Beer-Spoilage Lactic Acid
Bacteria by Nisin. J. Inst. Brew. 91, 390-392.
[2] Stevens, K.A., Sheldon, B.W., Klapes, N.A. and Klaenhammer, T.R.,
1991. Nisin Treatment for Inactivation of Salmonella Species and Other
Gram-Negative Bacteria. Appl. Environ. Microbiol. 57(12), 3613- 3614.
[3] Sheffet, S.M., Sheldon, B.W., and Klaenhammer, T.R., 1995. Efficiency
of Optimized Nisin-based Treatments to Inhibit Salmonella typhimurium
and Extend Shelf life of Broiler Carcasses. J. Food Prot. 58:1077-1082.
[4] Taoukis, P.S., Koutsoumanis, K. and Nychas, G.J.E., 1999. Modelling for
Shell Life Control of Chilled Fish. Int. J. Food Microbiol. 53(1), 21-31.
[5] Ponce, E., P.L.A., R., Sendra, E., Guamis, B. and Mor-Mur, M., 1998.
Combined Effect of Nisin and High Hydrostatic Pressure on Destruction
of Listeria Innocua and Escherichia coli in Liquid Whole Egg. Int. J.
Food Microbiol. 43(1-2), 15-19.
[6] Yuste, J., M. Mor-Mur, M. Capellas, B. Guamis, and R. P.L.A., 1998.
Microbiological Quality of Mechanically Recovered Poultry Meat Treated
With High Hydrostatic Pressure and Nisin. Food Microbiol. 15, 407-414.
[7] Hurst, A. and Hoover, D.G., 1993. Nisin. In Davidson, P.M. and Branen,
A.L. (Eds). Antimicrobials In Foods. Marcel Dekker, New York: 367.
[8] Cleveland J., Montville T.J., Nes I.F., Chikindas M.L., 2001.
Bacteriocins: Safe, Natural Antimicrobials for Food Preservation. Int. J.
Food Microbiol. 71:1-20.
[9] Thomas, L.V., Clarkson M.R. and Delves-Broughton, J., 2000. "Nisin", in
Naidu A.S., Natural Food Antimicrobial Systems, CRC Press, Boca
Raton, Florida.
[10] APHA "American Public Health Association", 1984. Compendium of
Methods for the Microbiological Examination of Foods. 2nd ed. American
Public Health Association, Washington, DC.
[11] Gram, L., Trolle, G. and Huss, H.H., 1987. Detection of Specific Spoilage
Bacteria from Fish Stored at Low (0 ┬░C) and High (20 ┬░C) Temperatures,
Int. J. Food Microbial. 4, 65-72.
[12] ICMSF "International Commission on Microbiological Specifications for
Foods", 1986. Microorganisms in foods. 2-Sampling for microbiological
analysis: principles and specific applications. University of Toronto Press,
Toronto.
[13] Helander. 2000. Lactic Acid Permeabilizes Gram-Negative Bacteria by
Disrupting The Outer Membrane. Appl. Environ. Microbiol. 66, 2001-
2005.
[14] Samelis, J., Bedie, G.K., Sofos, J.N., Belk, K.E., Scanga, J.A. and Smith,
G.C., 2005. Combinations of Nisin with Organic Acids or Salts to Control
Listeria monocytogenes on Sliced Pork Bologna Stored at 4┬░C in Vacuum
Packages. LWT Food Sci. Technol. 38, 21-28.
[15] Gram, L. and Huss, H.H., 1996. Microbiological Spoilage of Fish and
Fish Products. Int. J. Food Microbiol. 33, 121-137.
[16] Levin, R.E., 1968. Detection and Incidence of Specific Species of
Spoilage Bacteria on Fish. I. Methodology. Appl. Microbiol. 16: 1734-
1737.
[17] Gram, L., Neergaard, W.C. and Huss, H.H., 1990. The Bacteriology of
Fresh Spoiling Lake Victorian Nile Perch (Lates niloticus). Int. J. Food
Microbiol. 10(3-4), 303-316.
[18] Shamshad, S.I., Kher-Un-Nisa, Riar, M., Zuberi, R. and Qadri. R.B.,
1990. Shelf Life of Shrimp (Penaeus Merguiensis) Stored at Different
Temperatures. J. Food Sci. 55, 1201-1205, 1242.
[19] Chinivasagam, H.N., Bremner, A.H., Thrower, S.J. and Nottingham,
S.M., 1996. Spoilage Pattern of Five Species of Australian Prawns:
Deterioration Is Influenced By Environment of Capture and Mode of
Storage. J. Aquat. Food Prod. Technol. 5, 25-50.
[20] Gram, L., Melchiorsen, J., 1996. Interaction between Fish Spoilage
Bacteria Pseudomonas spp. and S. putrefaciens in Fish Extracts and on
Fish Tissue. Journal of Applied Bacteriology. 80:589-595.
[21] Huis In-t Veld JH.J., 1996. Microbial and Biochemical Spoilage of Foods:
An Overview. Int. J. Food Microbiol. 33:1-18.
[22] Rasmussen S.K.J, Ross T, Olley J, Mcmeekin T., 2002. A Process Risk
Model for the Shelf Life of Atlantic Salmon Fillets. Int. J. Food
Microbiol. 73:47-60.
[23] De Vuyst, L. & Vandamme, E.J., 1995. Nisin, A Lantibiotic Produced by
Lactococcus Lactis subsp. Lactis: Properties, Biosynthesis, Fermentation
and Applications. In: Bacteriocins of Lactic Acid Bacteria: Microbiology,
Genetics and Applications (Edited By L. De Vuyst & E.J. Vandamme).
pp. 151-221. London: Blackie Academic and Professional.
[24] Jack R.W., Tagg J.R., Ray B., 1995. Bacteriocins of Gram-Positive
Bacteria. Microbiol. Rev. 59:171-200.
[25] Stiles M. E., 1996. Biopreservation by Lactic Acid Bacteria. Antonie Van
Leeuwenhoek. 70:331-45.
[26] Rogers A.M. and Montville T.J., 1994. Quantification of Factors Which
Influence Nisin-s Inhibition of Clostridium Botulinum 56a in a Model
Food System. J. Food Sci. 59:663-8.
[27] Thomas, L.V., Wimpenny, J.W.T., 1996. Investigation of The Effect of
Combined Variations in Temperature, pH, and NaCl Concentration on
Nisin Inhibition of Listeria Monocytogenes and Staphylococcus aureus.
Applied and Environmental Microbiology 62, 2006-2012.
[28] Blom H, Katla T, Hagen B.F., Axelsson L. 1997. A Model Assay to
Demonstrate How Intrinsic Factors Affect Diffusion of Bacteriocins. Int.
J. Food Microbiol. 38:103-9.
[29] Szabo E.A., Cahill M.E., 1998. The Combined Effects of Modified
Atmosphere, Temperature, Nisin and Alta(Tm) 2341 On The Growth of
Listeria Monocytogenes. Int J Food Microbiol 43:21-31.
[30] Delves-Broughton, J., Blackburn, P., Evans, R.J. and Hugenholtz, J.,
1996. Applications of the Bacteriocin, Nisin, Antonie Van Leeuwenhoek
69, 193-202.
[1] Ogden, K. And Tubb, R.S., 1985. Inhibition of Beer-Spoilage Lactic Acid
Bacteria by Nisin. J. Inst. Brew. 91, 390-392.
[2] Stevens, K.A., Sheldon, B.W., Klapes, N.A. and Klaenhammer, T.R.,
1991. Nisin Treatment for Inactivation of Salmonella Species and Other
Gram-Negative Bacteria. Appl. Environ. Microbiol. 57(12), 3613- 3614.
[3] Sheffet, S.M., Sheldon, B.W., and Klaenhammer, T.R., 1995. Efficiency
of Optimized Nisin-based Treatments to Inhibit Salmonella typhimurium
and Extend Shelf life of Broiler Carcasses. J. Food Prot. 58:1077-1082.
[4] Taoukis, P.S., Koutsoumanis, K. and Nychas, G.J.E., 1999. Modelling for
Shell Life Control of Chilled Fish. Int. J. Food Microbiol. 53(1), 21-31.
[5] Ponce, E., P.L.A., R., Sendra, E., Guamis, B. and Mor-Mur, M., 1998.
Combined Effect of Nisin and High Hydrostatic Pressure on Destruction
of Listeria Innocua and Escherichia coli in Liquid Whole Egg. Int. J.
Food Microbiol. 43(1-2), 15-19.
[6] Yuste, J., M. Mor-Mur, M. Capellas, B. Guamis, and R. P.L.A., 1998.
Microbiological Quality of Mechanically Recovered Poultry Meat Treated
With High Hydrostatic Pressure and Nisin. Food Microbiol. 15, 407-414.
[7] Hurst, A. and Hoover, D.G., 1993. Nisin. In Davidson, P.M. and Branen,
A.L. (Eds). Antimicrobials In Foods. Marcel Dekker, New York: 367.
[8] Cleveland J., Montville T.J., Nes I.F., Chikindas M.L., 2001.
Bacteriocins: Safe, Natural Antimicrobials for Food Preservation. Int. J.
Food Microbiol. 71:1-20.
[9] Thomas, L.V., Clarkson M.R. and Delves-Broughton, J., 2000. "Nisin", in
Naidu A.S., Natural Food Antimicrobial Systems, CRC Press, Boca
Raton, Florida.
[10] APHA "American Public Health Association", 1984. Compendium of
Methods for the Microbiological Examination of Foods. 2nd ed. American
Public Health Association, Washington, DC.
[11] Gram, L., Trolle, G. and Huss, H.H., 1987. Detection of Specific Spoilage
Bacteria from Fish Stored at Low (0 ┬░C) and High (20 ┬░C) Temperatures,
Int. J. Food Microbial. 4, 65-72.
[12] ICMSF "International Commission on Microbiological Specifications for
Foods", 1986. Microorganisms in foods. 2-Sampling for microbiological
analysis: principles and specific applications. University of Toronto Press,
Toronto.
[13] Helander. 2000. Lactic Acid Permeabilizes Gram-Negative Bacteria by
Disrupting The Outer Membrane. Appl. Environ. Microbiol. 66, 2001-
2005.
[14] Samelis, J., Bedie, G.K., Sofos, J.N., Belk, K.E., Scanga, J.A. and Smith,
G.C., 2005. Combinations of Nisin with Organic Acids or Salts to Control
Listeria monocytogenes on Sliced Pork Bologna Stored at 4┬░C in Vacuum
Packages. LWT Food Sci. Technol. 38, 21-28.
[15] Gram, L. and Huss, H.H., 1996. Microbiological Spoilage of Fish and
Fish Products. Int. J. Food Microbiol. 33, 121-137.
[16] Levin, R.E., 1968. Detection and Incidence of Specific Species of
Spoilage Bacteria on Fish. I. Methodology. Appl. Microbiol. 16: 1734-
1737.
[17] Gram, L., Neergaard, W.C. and Huss, H.H., 1990. The Bacteriology of
Fresh Spoiling Lake Victorian Nile Perch (Lates niloticus). Int. J. Food
Microbiol. 10(3-4), 303-316.
[18] Shamshad, S.I., Kher-Un-Nisa, Riar, M., Zuberi, R. and Qadri. R.B.,
1990. Shelf Life of Shrimp (Penaeus Merguiensis) Stored at Different
Temperatures. J. Food Sci. 55, 1201-1205, 1242.
[19] Chinivasagam, H.N., Bremner, A.H., Thrower, S.J. and Nottingham,
S.M., 1996. Spoilage Pattern of Five Species of Australian Prawns:
Deterioration Is Influenced By Environment of Capture and Mode of
Storage. J. Aquat. Food Prod. Technol. 5, 25-50.
[20] Gram, L., Melchiorsen, J., 1996. Interaction between Fish Spoilage
Bacteria Pseudomonas spp. and S. putrefaciens in Fish Extracts and on
Fish Tissue. Journal of Applied Bacteriology. 80:589-595.
[21] Huis In-t Veld JH.J., 1996. Microbial and Biochemical Spoilage of Foods:
An Overview. Int. J. Food Microbiol. 33:1-18.
[22] Rasmussen S.K.J, Ross T, Olley J, Mcmeekin T., 2002. A Process Risk
Model for the Shelf Life of Atlantic Salmon Fillets. Int. J. Food
Microbiol. 73:47-60.
[23] De Vuyst, L. & Vandamme, E.J., 1995. Nisin, A Lantibiotic Produced by
Lactococcus Lactis subsp. Lactis: Properties, Biosynthesis, Fermentation
and Applications. In: Bacteriocins of Lactic Acid Bacteria: Microbiology,
Genetics and Applications (Edited By L. De Vuyst & E.J. Vandamme).
pp. 151-221. London: Blackie Academic and Professional.
[24] Jack R.W., Tagg J.R., Ray B., 1995. Bacteriocins of Gram-Positive
Bacteria. Microbiol. Rev. 59:171-200.
[25] Stiles M. E., 1996. Biopreservation by Lactic Acid Bacteria. Antonie Van
Leeuwenhoek. 70:331-45.
[26] Rogers A.M. and Montville T.J., 1994. Quantification of Factors Which
Influence Nisin-s Inhibition of Clostridium Botulinum 56a in a Model
Food System. J. Food Sci. 59:663-8.
[27] Thomas, L.V., Wimpenny, J.W.T., 1996. Investigation of The Effect of
Combined Variations in Temperature, pH, and NaCl Concentration on
Nisin Inhibition of Listeria Monocytogenes and Staphylococcus aureus.
Applied and Environmental Microbiology 62, 2006-2012.
[28] Blom H, Katla T, Hagen B.F., Axelsson L. 1997. A Model Assay to
Demonstrate How Intrinsic Factors Affect Diffusion of Bacteriocins. Int.
J. Food Microbiol. 38:103-9.
[29] Szabo E.A., Cahill M.E., 1998. The Combined Effects of Modified
Atmosphere, Temperature, Nisin and Alta(Tm) 2341 On The Growth of
Listeria Monocytogenes. Int J Food Microbiol 43:21-31.
[30] Delves-Broughton, J., Blackburn, P., Evans, R.J. and Hugenholtz, J.,
1996. Applications of the Bacteriocin, Nisin, Antonie Van Leeuwenhoek
69, 193-202.
@article{"International Journal of Biological, Life and Agricultural Sciences:55573", author = "A. R. Shirazinejad and I. Noryati and A. Rosma and I. Darah", title = "Inhibitory Effect of Lactic Acid and Nisin on Bacterial Spoilage of Chilled Shrimp", abstract = "Lactic acid alone and its combined application with
nisin were evaluated for reducing population of naturally occurring
microorganisms on chilled shrimp. Fresh shrimps were dipped in 0,
1.0% and 2.0% (v/v) lactic acid alone and their combined application
with 0.04 (g/L/kg) nisin solution for 10 min. Total plate counts of
aerobic bacteria (TPCs), Psychrotrophic counts, population of
Pseudomonas spp., H2S producing bacteria and Lactic acid bacteria
(LAB) on shrimps were determined during storage at 4 °C. The
results indicated that total plate counts were 2.91 and 2.63 log CFU/g
higher on untreated shrimps after 7 and 14 days of storage,
respectively, than on shrimps treated with 2.0% lactic acid combined
with 0.04 (g/L/kg) nisin. Both concentrations of lactic acid indicated
significant reduction on Pseudomonas counts during storage, while
2.0% lactic acid combined with nisin indicated the highest reduction.
In addition, H2S producing bacteria were more sensitive to high
concentration of lactic acid combined with nisin during storage.", keywords = "Shrimp, lactic acid, nisin, spoilage bacteria", volume = "4", number = "5", pages = "285-5", }
