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The growing consumer demand for finding natural but effective food preservation free of potential health risks has stimulated research in the field of biopreservation to find an attractive and alternative approach to chemical preservatives. Among the 51 colonies that displayed antibacterial activity against the indicator lawn of Staphylococcus aureus ATCC 25923, one colony isolated from curd, showed strong antimicrobial activity against the indicators tested, viz., Staphylococcus aureus (ATCC 25923), Enterococcus faecalis (MTCC 2729), Vibrio cholera and Vibrio parahaemolyticus. The isolate was identified as Bacillus subtilis by 16S rRNA gene sequencing and NCBI BLAST Analysis, having the Accession number KF556680. The neutralized cell free supernatant (NCFS) of isolate B. subtilis FPTB23 was able to inhibit the growth of S. aurus (ATCC 25923), E. faecalis (MTCC 2729), V. cholerae and V. parahaemolyticus inferring that the NCFS contains metabolites which is either a bacteriocin or bacteriocin like inhibitory substance. The strong antagonism against a number of serious and challenging foodborne pathogens/spoilage-causing micro-organisms advocated the high possibility of using this isolate as an effective preservative in food. The minimum inhibitory concentration (MIC) for the NCFS of Bacillus subtilis FPTB23 against Enterococcus faecalis (MTCC 2729) was found to be 200 AU/ml. The antimicrobial substance produced by B. subtilis FPTB23 was moderately heat stable, showed maximum activity at pH 7. The NCFS was completely inactivated after treatment with proteolytic enzymes such as, proteinase K and protease, which reveals the proteinaceous nature of the active substance. Exposure to Triton x-100, Tween 80, chloroform and butanol significantly decrease inhibition action. The molecular mass of the active form was found 21.5kDa by SDS-PAGE. The isolated species or its NCFS, therefore, can be used as food preservative reducing the requirement of intense heat treatments for foods to extend the shelf lives, thus, helping to maintain the freshness or unique texture of foods.

Keywords

Biopreservation, Antimicrobial Activity, Bacillus subtilis, Neutralised Cell Free Supernatant.

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References

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Influence of Chemical Preservatives on the Quality and Shelf-Life of Dried Bombay Duck (Harpodon nehereus)

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Authors

Tirtha Bhattacharya ¹, Tanushri Ghorai ², K. C. Dora ¹, Sreekanta Sarkar ¹, S. Chowdhury ¹

Affiliations
1 Department of Fish Processing Technology, Faculty of Fishery Sciences, West Bengal University of Animal and Fishery Sciences, Kolkata (W.B.), IN
2 Department of Fish Processing Technology, Faculty of Fishery Sciences, West Bengal University of Animal and Fishery Sciences, Kolkata (W.B.), IN

Source

The Asian Journal of Animal Science, Vol 11, No 1 (2016), Pagination: 1-8

Abstract

Dry fish is the low cost dietary protein source in India. Sometimes dry fishes are kept for a longer period that is the key factor of the deterioration of nutritional value of dry fishes, as they absorb moisture from the surrounding air. In the present study Bombay duck (Harpodon nehereus) were treated separately with saturated brine (Control, C), dry salt with 0.25 per cent potassium sorbate ( T₁) and saturated brine with 0.3 per cent sodium benzoate (T₂) and kept at ambient temperature for storage study after drying in open sun. The general purpose of this study is to determine the proximate composition of dry fishes treated with chemical preservatives and to investigate the quality changes of dried fishes with the increasing of storing period. The values for protein, fat, ash and moisture of dry fish for three different treatments were found in a range of 53.91 to 56.33 per cent, 5.94 to 11.77 per cent, 14.78 to 21.96 per cent and 6.9 to 7.42 per cent, respectively. The results of biochemical parameters revealed that during storage period, TVBN, TMA and PV content of T2 was better than C and T1 whereas TBA of C was better than T₁ and T₂. The microbial parameters revealed that the quality of the dry fishes of both the samples (T₁ and T₂), treated with preservatives, were of good quality and remain acceptable for longer duration than the control (C). Depending upon the sensory evaluation the overall acceptability of the dried fishes (T₁, T₂ and C) was significantly declined during storage. The findings of this study showed that nutritional value of dry fishes treated with chemical preservatives give a better storage life than control.

Keywords

Drying, Bombay Duck, Proximate Composition, Biochemical Parameter, Sensory Evaluation.

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Efficacy of Biofermenter on Shrimp Head Waste Using Lactobacillus brevis (MTCC 1750)

Abstract Views :301 | PDF Views:0

Authors

Tanushri Ghorai ¹, K. C. Dora ², Sreekanta Sarkar ¹, S. Chowdhury ¹, R. Bordoloi ¹

Affiliations
1 Department of Fish Processing Technology, West Bengal University of Animal and Fishery Sciences, KOLKATA (W.B.), IN
2 Department of Fish Processing Technology, Faculty of Fishery Sciences, West Bengal University of Animal and Fishery Sciences, KOLKATA (W.B.), IN

Source

The Asian Journal of Animal Science, Vol 11, No 1 (2016), Pagination: 19-23

Abstract

The shellfish processing industry in India generates about 8.5 million tonnes of waste per year which is rich in protein (40.37±0.74) with excellent amount of amino acid and can effectively be substituted in fish meal for feed preparation. The utilization of available protein in shrimp head meal by fishes is limited due to the presence of crude fibre (chitin). Fermentation can reduce this crude fibre by the breakdown of glycosidic bond between protein and chitin converting the product easily digestible. Fermentation of shrimp head waste in biofermenter reduces the fermentation time substantially as compared to conventional method.

Keywords

Shrimp Head Waste, Proximate Composition, Lactobacillus brevis, Fermentation, Biofermenter.

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Study of HACCP and Microbial Quality of Seafood during Processing in Plants around Kolkata

Abstract Views :177 | PDF Views:0

Authors

C. Dutta ¹, S. Nath ², S. Chowdhury ², A. K. Panigrahi ¹, C. Sengupta ³

Affiliations
1 Fisheries and Aquaculture Extension Laboratory, Department of Zoology, University of Kalyani, Kalyani, Nadia (W.B.), IN
2 Department of Fish Processing Technology, West Bengal University of Animal and Fishery Sciences, Kolkata (W.B.), IN
3 Microbiology Laboratory, Department of Botany, University of Kalyani, Kalyani, Nadia (W.B.), IN

Source

The Asian Journal of Animal Science, Vol 11, No 2 (2016), Pagination: 140-147

Abstract

Food quality has become a considerable issue in food sector over the past decade. The food safety concepts are gaining attention not only in developed countries but also in developing countries like India. Finfish and shellfish are some of the highly perishable commodities, so, systematic approach is required to maintain quality during processing. There is a worldwide trend towards food safety and quality in order to prevent food borne illness. For ensuring food safety there are several quality control systems, out of which the Hazard Analysis and Critical Control Point (HACCP) is the most acceptable. In the present study, a survey was made to put an idea of implementation Quality Assurance and HACCP system in seafood plants in West Bengal. The bacteriological loads in all these plants were studied and found acceptable as per ICMSF (1988) guidelines. Further, an attempt was made to identify Critical Control Point (CCP) during receiving end of raw material at seafood processing plants. Thrust was given to adopt Total Quality Management practices during inspection of processing plants.

Keywords

HACCP, CCP, Quality Assurance, Bacterial Load, Seafood.

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