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. Issue 1 (1st January 2021)

• Record Type: Journal Article
• Authors: Gui, Meng; Zhang, Ying; Gao, Liang; Li, Pinglan
• Is Part Of: International journal of food properties. Volume 24:Issue 1(2021)
• Page Start: 222
• Page End: 232
• Publication Date: 2021-01-01
• Subjects: AHL lactonase -- nisin -- quorum sensing -- preservative -- sturgeon; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664.0705
• DOI: 10.1080/10942912.2021.1872621
• Languages: English
• ISSNs: 1094-2912

Abstract

ABSTRACT: 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 AiiAAI96 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 AiiAAI96 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 AiiAAI96 at 6.6 × 10 −2, 6.6 × 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 AiiAAI96 coupled with 2000 AU/mL nisin exhibited the strongest inhibition effect on spoilage and extended their shelf life by about 5 days. In conclusion, AiiAAI96 combined with nisin could be used as a suitable biological preservative for chilled sturgeon fillets.