title: Paraplantaricin L-ZB1, a novel bacteriocin and its application as a biopreservative agent on quality and shelf life of rainbow trout fillets stored at 4 °c.
abstract: Paraplantaricin L-ZB1 was produced by Lactobacillus paraplantarum L-ZB1, which was isolated from the traditional China fermented sausage. In this work, paraplantaricin L-ZB1 was used to maintain quality of rainbow trout fillets at 4 °C. Rainbow trout fillets were left untreated (CK) or treated with 200 activity units (AU)/ml paraplantaricin L-ZB1 (P1), 400 AU/ml paraplantaricin L-ZB1 (P2) or 200 AU/ml Nisin (N). The treated samples were stored at 4 °C for up to 10 days, and the quality changes were determined by microbiological (total viable count [TVC], Enterobacteriaceae, Pseudomonas, spore-forming bacteria), sensory, chemical (pH, total volatile basic nitrogen [TVB-N]) and biochemical (biogenic amines, K value) methods. Results show that paraplantaricin L-ZB1 could inhibit the growth of microflora, especially Enterobacteriaceae, Pseudomonas and spore-forming bacteria during sample storage. Meanwhile, the increases of pH, TVB-N, K value and biogenic amine levels were significantly delayed in paraplantaricin L-ZB1-treated samples compared to the control group. Paraplantaricin L-ZB1 of 400 AU/ml extended the rainbow trout fillets' shelf life to 4-6 days, and the sample showed good sensory characteristics. Therefore, paraplantaricin L-ZB1 could be used as a suitable biological preservative for chilled rainbow trout fillets.
authors.affiliation: College of Food Science and Nutritional Engineering, China Agricultural University, NO. 17 Qinghua East Road, East Campus, Haidian District, Beijing, 100083, China, guimeng172@126.com.
authors.forename: Meng
authors.initials: M
authors.lastname: Gui
authors.forename: Bin
authors.initials: B
authors.lastname: Zhao
authors.forename: Juyi
authors.initials: J
authors.lastname: Song
authors.forename: Zhichao
authors.initials: Z
authors.lastname: Zhang
authors.forename: Zhaohui
authors.initials: Z
authors.lastname: Peng
authors.forename: Pinglan
authors.initials: P
authors.lastname: Li
mesh_terms: D000818:Animals; D001430:Bacteriocins / Q000494:pharmacology*; D001679:Biogenic Amines / Q000032:analysis; D003080:Cold Temperature; D005519:Food Preservation / Q000379:methods*; D005520:Food Preservatives / Q000494:pharmacology*; D063427:Food Quality; D061353:Food Storage / Q000379:methods*; D006863:Hydrogen-Ion Concentration; D009584:Nitrogen / Q000032:analysis / Q000737:chemistry; D017686:Oncorhynchus mykiss / Q000382:microbiology; D013649:Taste / Q000187:drug effects; D013997:Time Factors
chemical_list: D001430:Bacteriocins; D001679:Biogenic Amines; D005520:Food Preservatives; D009584:Nitrogen