Lactic acid bacteria used as preservative in fresh feed for marine shrimp maturation
Autor(a) principal: | |
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Data de Publicação: | 2016 |
Outros Autores: | , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Pesquisa Agropecuária Brasileira (Online) |
Texto Completo: | https://seer.sct.embrapa.br/index.php/pab/article/view/22677 |
Resumo: | The objective of this work was to evaluate the effect of Lactobacillus plantarum on the preservation of fresh mussels and its effect on the attractiveness, consumption, and midgut bacterial microbiota of Pacific white shrimp broodstock. The experiment evaluated mussels stored with L. plantarum at 4°C. The controls were: mussels stored at ‑18°C without L. plantarum; mussels stored at ‑18°C with L. plantarum; and mussels stored at 4°C without L. plantarum. Microbiological analyses on mussels were performed on days 1, 7, 15, 30, 45, and 60 after processing. Additionally, mussels preserved with L. plantarum and stored at 4°C, and mussels stored at ‑18°C without L. plantarum were evaluated after 15 days for attractiveness, consumption, and midgut bacterial microbiota of shrimps. Mussels preserved with L. plantarum showed higher lactic acid bacteria counts and lower counts of Vibrio spp., as well as of total heterotrophic bacteria, after 60 days of storage. No differences were observed for attractiveness or consumption between treatments. The bacterial microbiota of midgut in shrimp fed mussels preserved with L. plantarum showed higher lactic acid bacteria count and lower Vibrio spp. The use of L. plantarum inhibits Vibrio spp. and preserves feed without changing attractiveness or consumption for shrimp. |
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Lactic acid bacteria used as preservative in fresh feed for marine shrimp maturationBactérias ácido-lácticas como conservantes do alimento fresco para a maturação de camarões marinhosLactobacillus plantarum, Litopenaeus vannamei, Vibrio, probioticLactobacillus plantarum, Litopenaeus vannamei, Vibrio, probióticoThe objective of this work was to evaluate the effect of Lactobacillus plantarum on the preservation of fresh mussels and its effect on the attractiveness, consumption, and midgut bacterial microbiota of Pacific white shrimp broodstock. The experiment evaluated mussels stored with L. plantarum at 4°C. The controls were: mussels stored at ‑18°C without L. plantarum; mussels stored at ‑18°C with L. plantarum; and mussels stored at 4°C without L. plantarum. Microbiological analyses on mussels were performed on days 1, 7, 15, 30, 45, and 60 after processing. Additionally, mussels preserved with L. plantarum and stored at 4°C, and mussels stored at ‑18°C without L. plantarum were evaluated after 15 days for attractiveness, consumption, and midgut bacterial microbiota of shrimps. Mussels preserved with L. plantarum showed higher lactic acid bacteria counts and lower counts of Vibrio spp., as well as of total heterotrophic bacteria, after 60 days of storage. No differences were observed for attractiveness or consumption between treatments. The bacterial microbiota of midgut in shrimp fed mussels preserved with L. plantarum showed higher lactic acid bacteria count and lower Vibrio spp. The use of L. plantarum inhibits Vibrio spp. and preserves feed without changing attractiveness or consumption for shrimp.O objetivo deste trabalho foi avaliar o efeito de Lactobacillus plantarum sobre a conservação de mexilhões frescos e avaliar a atratividade, o consumo e a microbiota intestinal de reprodutores de camarão‑branco‑do‑pacífico. O experimento avaliou mexilhões estocados com L. plantarum a 4°C. Os controles foram: mexilhões estocados a ‑18°C sem L. plantarum; mexilhões estocados a ‑18°C com L. plantarum; e mexilhões estocados a 4°C sem L. plantarum. As análises microbiológicas dos mexilhões foram realizadas nos dias 1, 7, 15, 30, 45 e 60 após o processamento. Além disso, os mexilhões conservados com L. plantarum e estocados a 4°C e os mexilhões estocados a ‑18°C sem L. plantarum, após 15 dias, foram avaliados quanto à atratividade, ao consumo e à microbiota bacteriana intestinal dos camarões. Mexilhões conservados com L. plantarum tiveram maiores contagens de bactérias ácido-lácticas e menores contagens de Vibrio spp., assim como de bactérias heterotróficas totais, após 60 dias de estocagem. Não foram observadas diferenças significativas quanto à atratividade ou ao consumo entre os tratamentos. A microbiota intestinal dos camarões alimentados com mexilhões conservados com L. plantarum apresentou maior contagem de bactérias ácido-lácticas e menor contagem de Vibrio spp. O uso de L. plantarum inibe Vibrio spp. e conserva o alimento, sem modificar a atratividade ou o consumo pelos camarões.Pesquisa Agropecuaria BrasileiraPesquisa Agropecuária BrasileiraConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Ministério da Pesca e Aquicultura (MPA)Southern Oceans Education & Development Project (SOED)Vieira, Genyess Ribeiro Arthur da SilvaSoares, MarianaRamírez, Norha Constanza BolívarSchleder, Delano DiasSilva, Bruno Corrêa daMouriño, José Luiz PedreiraAndreatta, Edemar RobertoVieira, Felipe do Nascimento2016-12-23info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://seer.sct.embrapa.br/index.php/pab/article/view/22677Pesquisa Agropecuaria Brasileira; v.51, n.11, nov. 2016; 1799-1805Pesquisa Agropecuária Brasileira; v.51, n.11, nov. 2016; 1799-18051678-39210100-104xreponame:Pesquisa Agropecuária Brasileira (Online)instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)instacron:EMBRAPAenghttps://seer.sct.embrapa.br/index.php/pab/article/view/22677/13628https://seer.sct.embrapa.br/index.php/pab/article/downloadSuppFile/22677/14700Direitos autorais 2016 Pesquisa Agropecuária Brasileirainfo:eu-repo/semantics/openAccess2016-12-23T12:32:40Zoai:ojs.seer.sct.embrapa.br:article/22677Revistahttp://seer.sct.embrapa.br/index.php/pabPRIhttps://old.scielo.br/oai/scielo-oai.phppab@sct.embrapa.br || sct.pab@embrapa.br1678-39210100-204Xopendoar:2016-12-23T12:32:40Pesquisa Agropecuária Brasileira (Online) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)false |
dc.title.none.fl_str_mv |
Lactic acid bacteria used as preservative in fresh feed for marine shrimp maturation Bactérias ácido-lácticas como conservantes do alimento fresco para a maturação de camarões marinhos |
title |
Lactic acid bacteria used as preservative in fresh feed for marine shrimp maturation |
spellingShingle |
Lactic acid bacteria used as preservative in fresh feed for marine shrimp maturation Vieira, Genyess Ribeiro Arthur da Silva Lactobacillus plantarum, Litopenaeus vannamei, Vibrio, probiotic Lactobacillus plantarum, Litopenaeus vannamei, Vibrio, probiótico |
title_short |
Lactic acid bacteria used as preservative in fresh feed for marine shrimp maturation |
title_full |
Lactic acid bacteria used as preservative in fresh feed for marine shrimp maturation |
title_fullStr |
Lactic acid bacteria used as preservative in fresh feed for marine shrimp maturation |
title_full_unstemmed |
Lactic acid bacteria used as preservative in fresh feed for marine shrimp maturation |
title_sort |
Lactic acid bacteria used as preservative in fresh feed for marine shrimp maturation |
author |
Vieira, Genyess Ribeiro Arthur da Silva |
author_facet |
Vieira, Genyess Ribeiro Arthur da Silva Soares, Mariana Ramírez, Norha Constanza Bolívar Schleder, Delano Dias Silva, Bruno Corrêa da Mouriño, José Luiz Pedreira Andreatta, Edemar Roberto Vieira, Felipe do Nascimento |
author_role |
author |
author2 |
Soares, Mariana Ramírez, Norha Constanza Bolívar Schleder, Delano Dias Silva, Bruno Corrêa da Mouriño, José Luiz Pedreira Andreatta, Edemar Roberto Vieira, Felipe do Nascimento |
author2_role |
author author author author author author author |
dc.contributor.none.fl_str_mv |
Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq) Ministério da Pesca e Aquicultura (MPA) Southern Oceans Education & Development Project (SOED) |
dc.contributor.author.fl_str_mv |
Vieira, Genyess Ribeiro Arthur da Silva Soares, Mariana Ramírez, Norha Constanza Bolívar Schleder, Delano Dias Silva, Bruno Corrêa da Mouriño, José Luiz Pedreira Andreatta, Edemar Roberto Vieira, Felipe do Nascimento |
dc.subject.por.fl_str_mv |
Lactobacillus plantarum, Litopenaeus vannamei, Vibrio, probiotic Lactobacillus plantarum, Litopenaeus vannamei, Vibrio, probiótico |
topic |
Lactobacillus plantarum, Litopenaeus vannamei, Vibrio, probiotic Lactobacillus plantarum, Litopenaeus vannamei, Vibrio, probiótico |
description |
The objective of this work was to evaluate the effect of Lactobacillus plantarum on the preservation of fresh mussels and its effect on the attractiveness, consumption, and midgut bacterial microbiota of Pacific white shrimp broodstock. The experiment evaluated mussels stored with L. plantarum at 4°C. The controls were: mussels stored at ‑18°C without L. plantarum; mussels stored at ‑18°C with L. plantarum; and mussels stored at 4°C without L. plantarum. Microbiological analyses on mussels were performed on days 1, 7, 15, 30, 45, and 60 after processing. Additionally, mussels preserved with L. plantarum and stored at 4°C, and mussels stored at ‑18°C without L. plantarum were evaluated after 15 days for attractiveness, consumption, and midgut bacterial microbiota of shrimps. Mussels preserved with L. plantarum showed higher lactic acid bacteria counts and lower counts of Vibrio spp., as well as of total heterotrophic bacteria, after 60 days of storage. No differences were observed for attractiveness or consumption between treatments. The bacterial microbiota of midgut in shrimp fed mussels preserved with L. plantarum showed higher lactic acid bacteria count and lower Vibrio spp. The use of L. plantarum inhibits Vibrio spp. and preserves feed without changing attractiveness or consumption for shrimp. |
publishDate |
2016 |
dc.date.none.fl_str_mv |
2016-12-23 |
dc.type.none.fl_str_mv |
|
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://seer.sct.embrapa.br/index.php/pab/article/view/22677 |
url |
https://seer.sct.embrapa.br/index.php/pab/article/view/22677 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
https://seer.sct.embrapa.br/index.php/pab/article/view/22677/13628 https://seer.sct.embrapa.br/index.php/pab/article/downloadSuppFile/22677/14700 |
dc.rights.driver.fl_str_mv |
Direitos autorais 2016 Pesquisa Agropecuária Brasileira info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Direitos autorais 2016 Pesquisa Agropecuária Brasileira |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Pesquisa Agropecuaria Brasileira Pesquisa Agropecuária Brasileira |
publisher.none.fl_str_mv |
Pesquisa Agropecuaria Brasileira Pesquisa Agropecuária Brasileira |
dc.source.none.fl_str_mv |
Pesquisa Agropecuaria Brasileira; v.51, n.11, nov. 2016; 1799-1805 Pesquisa Agropecuária Brasileira; v.51, n.11, nov. 2016; 1799-1805 1678-3921 0100-104x reponame:Pesquisa Agropecuária Brasileira (Online) instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa) instacron:EMBRAPA |
instname_str |
Empresa Brasileira de Pesquisa Agropecuária (Embrapa) |
instacron_str |
EMBRAPA |
institution |
EMBRAPA |
reponame_str |
Pesquisa Agropecuária Brasileira (Online) |
collection |
Pesquisa Agropecuária Brasileira (Online) |
repository.name.fl_str_mv |
Pesquisa Agropecuária Brasileira (Online) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa) |
repository.mail.fl_str_mv |
pab@sct.embrapa.br || sct.pab@embrapa.br |
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1793416650053124096 |