The Effect of Sodium Caseinate Films Incorporated with Lactobacillus. acidophilus and Lactobacillus. casei Bacteria to Control Listeria monocytogenes Inoculated Silver Carp (Hypophthalmichthys molitrix) Fillet

Subject Areas : Microbiology

S. M.  Ojagh ¹ (دانشیار گروه فرآوری محصولات شیلاتی، دانشکده شیلات، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گرگان، ایران)
B.  Shabanpour ² (استاد گروه فرآوری محصولات شیلاتی، دانشکده شیلات، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گرگان، ایران)
M.  Kordjazi ³ (استادیار گروه فرآوری محصولات شیلاتی، دانشکده شیلات، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گرگان، ایران)
E.  Abdolahzadeh ⁴ (دانشجوی دکتری فرآوری محصولات شیلاتی، دانشکده شیلات، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گرگان، ایران)
M.  Gharaei ⁵ (کارشناسی ارشد فرآوری محصولات شیلاتی، دانشکده شیلات، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گرگان، ایران)

Received: 2017-09-05 Accepted : 2017-09-05 Published : 2017-09-23

Keywords: Edible Films, Lactic Acid Bacteria, Listeria monocytogenes,

Abstract :

Introduction: Casein-based edible films due to high nutritional value have potential toprotect the food products. The purpose of this investigation is to prepare sodium caseinatefilm containing Lactobacillus acidophilus and Lactobacillus casei and determine theantibacterial activity of the film against Listeria monocytogenes inoculated into the silver carpfillet.Materials and Methods: In this survey, Lactobacillus acidophilus and Lactobacillus caseibacteria in the form of solution were added to sodium caseinate film and dried at 40°C for 24hours. The effect of the film to control Listeria monocytogenes was determined on silver carpfillets and culture media during 9 days at 96 hour intervals. The viability of the LAB bacteriawithin 12 days in culture medium and fish fillet were studied at 96 hours intervals. The effectsof incorporated bacteria on the physical and mechanical properties of the film were alsoexamined.Results: The viability of lactic acid bacteria in fillets was increased. Both bacteria causedreduction in the Listeria count as compared to the control group. Lactic acid bacteria had asignificant effect on the solubility percentage, moisture, L index and color difference,however there were not significant differences in tensile strength and elongation percentage.Conclusion: Due to a significant decrease in L. monocytogenes viable count on culturemedia, it seems that the incorporation of LAB cells into films could be a useful method tocontrol food pathogens.

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