The spoilage and adhesion inhibitory effects of Bacillus subtilis against Shewanella and Pseudomonas in large yellow croaker (Pseudosciaena crocea)

Detalhes bibliográficos
Autor(a) principal: ZHANG,Wen
Data de Publicação: 2022
Outros Autores: LV,Xucong, LIU,Zhibin, NI,Li
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100525
Resumo: Abstract Shewanella and Pseudomonas are considered to be the main spoilage bacteria for chilled fish. This work focused on the spoilage and adhesion ability of two spoilage bacteria (Shewanella spp. S-1 and Pseudomonas spp. P-1), and the adhesion inhibitory effects of Bacillus subtilis against the spoilage bacteria in large yellow croaker (Pseudosciaena crocea). We aimed to develop a feasible solution to prolong the shelf life of large yellow croaker. The spoilage and adhesion characteristics of Shewanella spp. and Pseudomonas spp. strains were compared. It was found that Shewanella spp. induced more significant spoilage of large yellow croaker than Pseudomonas spp. at low temperature in vitro. In addition, Shewanella spp. demonstrated stronger adhesion to the intestinal mucus than Pseudomonas spp. in vitro. The results of a one-week feeding experiment showed that Shewanella was more likely to adhere to large yellow croaker intestines than Pseudomonas. The supplementation of B. subtilis strain BS08 effectively inhibited the proliferation of Shewanella and slowed the spoilage process of large yellow croaker.
id SBCTA-1_7d8af68cd3a57f06ec86f3cf5874a8d6
oai_identifier_str oai:scielo:S0101-20612022000100525
network_acronym_str SBCTA-1
network_name_str Food Science and Technology (Campinas)
repository_id_str
spelling The spoilage and adhesion inhibitory effects of Bacillus subtilis against Shewanella and Pseudomonas in large yellow croaker (Pseudosciaena crocea)large yellow croaker (Pseudosciaena crocea)spoilage and adhesionShewanellaPseudomonasBacillus subtilisAbstract Shewanella and Pseudomonas are considered to be the main spoilage bacteria for chilled fish. This work focused on the spoilage and adhesion ability of two spoilage bacteria (Shewanella spp. S-1 and Pseudomonas spp. P-1), and the adhesion inhibitory effects of Bacillus subtilis against the spoilage bacteria in large yellow croaker (Pseudosciaena crocea). We aimed to develop a feasible solution to prolong the shelf life of large yellow croaker. The spoilage and adhesion characteristics of Shewanella spp. and Pseudomonas spp. strains were compared. It was found that Shewanella spp. induced more significant spoilage of large yellow croaker than Pseudomonas spp. at low temperature in vitro. In addition, Shewanella spp. demonstrated stronger adhesion to the intestinal mucus than Pseudomonas spp. in vitro. The results of a one-week feeding experiment showed that Shewanella was more likely to adhere to large yellow croaker intestines than Pseudomonas. The supplementation of B. subtilis strain BS08 effectively inhibited the proliferation of Shewanella and slowed the spoilage process of large yellow croaker.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2022-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100525Food Science and Technology v.42 2022reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.02721info:eu-repo/semantics/openAccessZHANG,WenLV,XucongLIU,ZhibinNI,Lieng2022-02-22T00:00:00Zoai:scielo:S0101-20612022000100525Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2022-02-22T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv The spoilage and adhesion inhibitory effects of Bacillus subtilis against Shewanella and Pseudomonas in large yellow croaker (Pseudosciaena crocea)
title The spoilage and adhesion inhibitory effects of Bacillus subtilis against Shewanella and Pseudomonas in large yellow croaker (Pseudosciaena crocea)
spellingShingle The spoilage and adhesion inhibitory effects of Bacillus subtilis against Shewanella and Pseudomonas in large yellow croaker (Pseudosciaena crocea)
ZHANG,Wen
large yellow croaker (Pseudosciaena crocea)
spoilage and adhesion
Shewanella
Pseudomonas
Bacillus subtilis
title_short The spoilage and adhesion inhibitory effects of Bacillus subtilis against Shewanella and Pseudomonas in large yellow croaker (Pseudosciaena crocea)
title_full The spoilage and adhesion inhibitory effects of Bacillus subtilis against Shewanella and Pseudomonas in large yellow croaker (Pseudosciaena crocea)
title_fullStr The spoilage and adhesion inhibitory effects of Bacillus subtilis against Shewanella and Pseudomonas in large yellow croaker (Pseudosciaena crocea)
title_full_unstemmed The spoilage and adhesion inhibitory effects of Bacillus subtilis against Shewanella and Pseudomonas in large yellow croaker (Pseudosciaena crocea)
title_sort The spoilage and adhesion inhibitory effects of Bacillus subtilis against Shewanella and Pseudomonas in large yellow croaker (Pseudosciaena crocea)
author ZHANG,Wen
author_facet ZHANG,Wen
LV,Xucong
LIU,Zhibin
NI,Li
author_role author
author2 LV,Xucong
LIU,Zhibin
NI,Li
author2_role author
author
author
dc.contributor.author.fl_str_mv ZHANG,Wen
LV,Xucong
LIU,Zhibin
NI,Li
dc.subject.por.fl_str_mv large yellow croaker (Pseudosciaena crocea)
spoilage and adhesion
Shewanella
Pseudomonas
Bacillus subtilis
topic large yellow croaker (Pseudosciaena crocea)
spoilage and adhesion
Shewanella
Pseudomonas
Bacillus subtilis
description Abstract Shewanella and Pseudomonas are considered to be the main spoilage bacteria for chilled fish. This work focused on the spoilage and adhesion ability of two spoilage bacteria (Shewanella spp. S-1 and Pseudomonas spp. P-1), and the adhesion inhibitory effects of Bacillus subtilis against the spoilage bacteria in large yellow croaker (Pseudosciaena crocea). We aimed to develop a feasible solution to prolong the shelf life of large yellow croaker. The spoilage and adhesion characteristics of Shewanella spp. and Pseudomonas spp. strains were compared. It was found that Shewanella spp. induced more significant spoilage of large yellow croaker than Pseudomonas spp. at low temperature in vitro. In addition, Shewanella spp. demonstrated stronger adhesion to the intestinal mucus than Pseudomonas spp. in vitro. The results of a one-week feeding experiment showed that Shewanella was more likely to adhere to large yellow croaker intestines than Pseudomonas. The supplementation of B. subtilis strain BS08 effectively inhibited the proliferation of Shewanella and slowed the spoilage process of large yellow croaker.
publishDate 2022
dc.date.none.fl_str_mv 2022-01-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100525
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100525
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.02721
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.42 2022
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
_version_ 1752126331911405568

Registros relacionados