Biopreservation of Surubim fish (Pseudoplatystoma sp.) by use of bacteriocinogenic lactic acid bacterium (Carnobacterium piscicola C2) and extracts of pepper rosemary (Lippia sidoides Cham.)

• Grant number: 09/08110-4
• Support Opportunities: Regular Research Grants
• Start date: August 01, 2009
• End date: February 28, 2011
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Science
• Principal Investigator: Elaine Cristina Pereira de Martinis
• Grantee: Elaine Cristina Pereira de Martinis
• Host Institution: Faculdade de Ciências Farmacêuticas de Ribeirão Preto (FCFRP). Universidade de São Paulo (USP). Ribeirão Preto , SP, Brazil

Abstract

There is an increasing demand for healthy and ready-to-eat foods, with long shelf life. However, procedures to prevent growth of bacterial pathogens in these foods can control only some types of microorganisms, which may favor the prevalence of anaerobic and psychrotrophic bacteria such as Listeria monocytogenes. The application of multiple antimicrobial factors has proved to be more effective in the preservation of foods, promoting an additional barrier against pathogens that can survive a single treatment. In this work, it will be assessed the inhibitory effect of hidroalcoholic extract of pepper rosemary (Lippia sidoides Cham.) and bacteriocins produced by Carnobacterium piscicola against L. monocytogenes in fish peptone broth, smoked surubim juice and smoked surubim homogenate stored at 5°C. Preliminary results from our laboratory showed that the hydroalcoholic extract of pepper rosemary presented inhibitory effect against L. monocytogenes at 37°C. The hydroalcoholic extract showed synergistic effect with refrigeration temperature (5°C) in the inhibition of L. monocytogenes. In this project, the hydroalcoholic extract of pepper rosemary will be tested alone or in combination with semipurified bacteriocins of bacteriocinogenic C. piscicola in model systems (fish peptone broth, surubim juice and surubim homogenate), aiming to evaluate the combined effect of the vegetable extract and bacteriocins for the preservation and microbiological safety of fish. (AU)

Scientific publications

(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)

DOS REIS, FERNANDA B.; DE SOUZA, VANESSA M.; THOMAZ, MARTA R. S.; FERNANDES, LUCIANA P.; DE OLIVEIRA, WANDERLEY P.; DE MARTINIS, ELAINE C. P.. Use of Carnobacterium maltaromaticum cultures and hydroalcoholic extract of Lippia sidoides Cham. against Listeria monocytogenes in fish model systems. International Journal of Food Microbiology, v. 146, n. 3, p. 228-234, APR 29 2011. (07/05995-0, 09/08110-4)