of Lactobacillus rhamnosus cells against specific and
fish spoilage bacteria and their spoilage indices
Asian seabass fish chunks
Kannappan1*, K. Sivakumar2 and S. Sivagnanam1
Genetics and Biotechnology Division, Central Institute of Brackishwater
Aquaculture, Chennai - 600 028, India
2ICAR – Krishi
Vigyan Kendra, Tamil Nadu Veterinary and Animal Sciences University,
Kattupakkam - 603 203, India
Author E-mail: email@example.com
Paper received : 31.12.2015
Revised received : 17.07.2016
Re-revised received :
Accepted : 24.12.2016
Aim: The present study
aimed at evaluating probiotic bacterial cells, Lb. rhamnosus by
coating on seabass fish meat chunks against its spoilage indices,native and
specific fish spoilage bacteria.
fish fillets were cut into chunks, washed and taken into petri plates. Scores
were made using sterile blade. Lb. rhamnosus cells were coated on the
chunks using micro pipette and tested for antagonism against fish–borne
specific spoilage bacteria such as Shewanella putrefaciens and Pseudomonas
fluorescens through “Deferred antagonism assay”. Spent culture of Lb.
rhamnosus was assayed for antagonism through “Agar-well diffusion assay”.
The changes were estimated for two days following “Conway micro diffusion”
cells when co-cultured with P. fluorescens were inhibited on the
second day by 1.0 log difference as compared with control. The spent culture
of Lb.rhamnosus, after treating at 121°C for 10 min showed
inhibition against P. fluorescens. But the spent culture after
treatment at 100°C showed difference of inhibitory zone at 5.0 mm
against S. putrefaciens. Lb. rhamnosus cells when coated on
seabass fish meat chunks, the native proteolytic bacteria was inhibited by Lb.
rhamnosus on 3rd day by 1.3 log difference as compared to
control. Lb. rhamnosus cell coat, reduced fish spoilage indices such
as Trimethylamine-Nitrogen (TMA-N) and Total volatile bases- Nitrogen (TVB-N)
by 80 mg% difference.
study concluded that coating of probiotic Lb. rhamnosus cells on fish
meat would contribute antagonism and regulate the growth of specific and
native spoilage bacteria with spoilage indices.
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