Study on Bacteriostasis of the Cystatin from Chilled Silver Carp

doi:10.3969/j.issn.1673-1689.2019.05.016

Home > Archive>Volume 38, Issue 5, 2019 >111-118. DOI:10.3969/j.issn.1673-1689.2019.05.016

Study on Bacteriostasis of the Cystatin from Chilled Silver Carp
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                        10.3969/j.issn.1673-1689.2019.05.016
                    
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Investigation on the dominant spoilage pseudomonas from the chilled silver carp filets at the end of shelf life was carried out and then antibacterial experiment were conducted to determine the antibacterial activities of cystatin to the identified dominant spoilage pseudomonas. Firstly，the dominant spoilage Pseudomonas were isolated at the end of shelf life from the chilled silver carp fillets storaged at 4 ℃.Subsequently，physiological and biochemical method combined with 16S rRNA genes were conducted to identify these spoilage pseudomonas.After that，these strains were inoculated back to chilled silver carp filets at 4 ℃ and aerobic condition. TVB-N，the total number of bacterial colony combined with sensory evaluation were measured to evaluate the putrefying ability of these strains. Moreover，the experiments of filter paper diffusion and nutrient broth was both conducted to determine the antibacterial activities of cystatin to the identified dominant spoilage pseudomonas. The results in the present study demonstrated that the main putrefying strains were pseudomonas fluorescens and Pseudomonas fragi corresponding to the percent of 63.3% and 26.7% respectively. Pseudomonas fluorescens owned the stronger putrefying ability than Pseudomonas fragi. The antibacterial activity of the cystatin to the two dominant putrefying pseudomonas was dose-dependent.

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ZHONG Haixia, LI Ran, LI Shuhong, YANG Juan, HU Qiang, KE Qinqin, LIN Ling, BAI Zhizi, LI Meiliang. Study on Bacteriostasis of the Cystatin from Chilled Silver Carp[J]. Journal of Food Science and Biotechnology,2019,38(5):111-118.

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Online: July 26,2019
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