Effect of AHL-lactonase and nisin on microbiological, chemical and sensory quality of vacuum packaged sturgeon storage at 4oC AHL-lactonase and nisin inhibit sturgeon spoilage
文献类型： 外文期刊
第一作者： Gui, Meng
作者： Gui, Meng;Zhang, Ying;Gao, Liang;Li, Pinglan
作者机构：
关键词： AHL lactonase; nisin; quorum sensing; preservative; sturgeon
期刊名称：INTERNATIONAL JOURNAL OF FOOD PROPERTIES （ 影响因子：2.727； 五年影响因子：2.938 ）
ISSN： 1094-2912
年卷期： 2021 年 24 卷 1 期
页码：
收录情况： SCI
摘要： Quorum sensing (QS) has been reported to be involved in bacterial food spoilage. Acetylated homoserine lactones (AHLs) are QS signals of Gram-negative bacteria. AHL lactonases AiiA(AI96) is a QS inhibitor, and thus can theoretically be applied to control the Gram-negative bacteria caused sturgeon spoilage by inhibiting their AHL-based QS system. As Gram-negative bacteria and Gram-positive bacteria were both found in spoilage sturgeon, the combination of AiiA(AI96) and nisin, which is an effective bactericide to control the Gram-positive bacteria, was used to control the bacteria spoilage of sturgeon. The results showed that AiiA(AI96) at 6.6 x 10(-2), 6.6 x 10(-1) and 6.6 U/mL could suppress the growth of microflora and delayed the increase of TVB-N, sensory score and biogenic amine levels of sturgeon. In addition, 6.6 U/mL AiiA(AI96) coupled with 2000 AU/mL nisin exhibited the strongest inhibition effect on spoilage and extended their shelf life by about 5 days. In conclusion, AiiA(AI96) combined with nisin could be used as a suitable biological preservative for chilled sturgeon fillets.
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