Synergistic antibacterial effects of bacteriocin produced by Bacillus velezensis BUU004 and medicinal plant extracts against Escherichia coli and Salmonella Typhimurium in dried crushed and seasoned squid

Vuthiphandchai V., . and Butkhot N., . and Nimrat S., . and Soodsawaeng P., . and Boonthai T., . Synergistic antibacterial effects of bacteriocin produced by Bacillus velezensis BUU004 and medicinal plant extracts against Escherichia coli and Salmonella Typhimurium in dried crushed and seasoned squid. pp. 654-663. ISSN 22317546

Controlling the growth of food-borne pathogens in foodstuffs is important to enhance food safety and promote higher food safety standards. A number of naturally occurring compounds (e.g. bacteriocins and plant-derived compounds) have been widely reported to be safe and effective antimicrobial agents against spoilage and food-borne pathogenic bacteria. The aim of the present work was to evaluate the antibacterial potential of a semi-purified preparation (SPP) containing bacteriocin from Bacillus velezensis BUU004 a mixture of lemongrass (Cymbopogon citratus (DC) Stapf.) chili spur pepper (Capsicum frutescens L.) extracts and their combination to control the growth of Escherichia coli and Salmonella Typhimurium in dried crushed and seasoned squid during 28 d of storage. The mixed herb extracts (160 mg/mL) showed stronger inhibitory activity against E. coli and S. Typhimurium than the SPP (800 AU/mL) from B. velezensis BUU004. Interestingly the combination of SPP from B. velezensis BUU004 and the mixed herb extracts substantially decreased the numbers of both pathogens in dried seasoned squid during storage as compared to that observed with the individual additives. The bactericidal activity of the SPP from B. velezensis BUU004 in combination with the mixed herb extracts against the food-borne pathogens involved cell lysis as ruptured cell walls were observed by a scanning electron microscopy. Therefore the SPP from B. velezensis BUU004 combined with the mixed herb extracts offers tremendous advantages as a novel safe natural and effective way to improve the biosafety of dried seafood products.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/28%20(04)%202021/DONE%2...

Abstract

Controlling the growth of food-borne pathogens in foodstuffs is important to enhance food safety and promote higher food safety standards. A number of naturally occurring compounds (e.g. bacteriocins and plant-derived compounds) have been widely reported to be safe and effective antimicrobial agents against spoilage and food-borne pathogenic bacteria. The aim of the present work was to evaluate the antibacterial potential of a semi-purified preparation (SPP) containing bacteriocin from Bacillus velezensis BUU004 a mixture of lemongrass (Cymbopogon citratus (DC) Stapf.) chili spur pepper (Capsicum frutescens L.) extracts and their combination to control the growth of Escherichia coli and Salmonella Typhimurium in dried crushed and seasoned squid during 28 d of storage. The mixed herb extracts (160 mg/mL) showed stronger inhibitory activity against E. coli and S. Typhimurium than the SPP (800 AU/mL) from B. velezensis BUU004. Interestingly the combination of SPP from B. velezensis BUU004 and the mixed herb extracts substantially decreased the numbers of both pathogens in dried seasoned squid during storage as compared to that observed with the individual additives. The bactericidal activity of the SPP from B. velezensis BUU004 in combination with the mixed herb extracts against the food-borne pathogens involved cell lysis as ruptured cell walls were observed by a scanning electron microscopy. Therefore the SPP from B. velezensis BUU004 combined with the mixed herb extracts offers tremendous advantages as a novel safe natural and effective way to improve the biosafety of dried seafood products.

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Item Type:	Article
AGROVOC Term:	Antibacterial agents
AGROVOC Term:	Bacteriocins
AGROVOC Term:	Escherichia coli
AGROVOC Term:	Salmonella typhimurium
AGROVOC Term:	Squids
AGROVOC Term:	Seafoods
AGROVOC Term:	Laboratory experimentation
AGROVOC Term:	Sampling
AGROVOC Term:	Scanning microscopy
AGROVOC Term:	Medicinal plants
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:55
URI:	http://webagris.upm.edu.my/id/eprint/9991

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