کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
8844309 | 1616517 | 2018 | 9 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Preservation of large yellow croaker (Pseudosciaena crocea) by Coagulin L1208, a novel bacteriocin produced by Bacillus coagulans L1208
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کلمات کلیدی
CFUDGGETBATVB-NTVCbcoAThiobarbituric acid - اسید تیوباربیتوریکDenaturing gradient gel electrophoresis - الکتروفورز ژل گرادیانBacillus coagulans - باسیلوس کواگولانزBacteriocin - باکتریوسینPreservation - حفاظتAntiseptic - ضد عفونی کنندهcolony-forming units - واحدهای تشکیل دهنده کلنیLarge yellow croaker - کراکر زرد بزرگtotal viable count - کل تعداد قابل قبولtotal volatile basic nitrogen - کل نیتروژن پایدار فرار
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
Large yellow croaker (Pseudosciaena crocea) is a cultivated fish of great economic importance and abundant nutritional value. However, due to its high protein and water contents, it is susceptible to decomposition, leading to considerable economic loss and adverse effects on consumer health. Here, we assessed the function of the bacterial strain Bacillus coagulans L1208 (Bcoa) in preserving large yellow croaker during storage at 4 °C and found that Bcoa elongates the shelf-life significantly. Further investigations showed that Bcoa prolongs the storage time mainly by suppressing the growth of spoilage bacteria. Moreover, a novel bacteriocin, designated as Coagulin L1208 and produced by Bcoa, was purified and identified by N-terminal sequencing. Finally, the activity of Coagulin L1208 for suppressing spoilage bacteria during the preservation of large yellow croaker was assessed. Our results reveal the mechanism by which Bcoa aids the preservation of large yellow croaker and identify Coagulin L1208 as a potential novel antiseptic.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: International Journal of Food Microbiology - Volume 266, 2 February 2018, Pages 60-68
Journal: International Journal of Food Microbiology - Volume 266, 2 February 2018, Pages 60-68
نویسندگان
Linglin Fu, Chong Wang, Xinming Ruan, Gang Li, Yu Zhao, Yanbo Wang,