Efficacy of Preserving Sea Foods Using Marine Lactobacillus
Keywords:
Marine lactobacillus, L. Plantrum, Bacteriocin, Amines, TunafishAbstract
(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.
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