RT Journal Article
T1 Detection and inhibition of Clostridium botulinum in some Egyptian fish products by probiotics cell-free supernatants as bio-preservation agents
A1 Hamad, Gamal
A1 Ombarak, Rabee Alhossiny
A1 Eskander, Michael
A1 Mehany, Taha
A1 Anees, Fify R.
A1 Elfayoumy, Reham A.
A1 Omar, Sabrien A.
A1 Lorenzo Rodríguez, José Manuel
A1 Abou-Alella, Sarah Abd-Elmohsen
K1 3309 Tecnología de Los Alimentos
AB The detection and inhibition of Clostridium botulinum by probiotics' cell-free supernatants, as a bio-preservation strategy, were investigated in some Egyptian fish-stuffs i.e., canned sardines, fesikh, moloha, renga, and anchovy. The conventional and multiplex polymerase chain reaction were used to detect C. botulinum, while the inhibitory and antioxidant capacity of four probiotics' cell-free supernatants were assessed using disc diffusion assay (DDA) and radical scavenging activity approaches, respectively. The results revealed that the C. botulinum was isolated from 41.6% of the examined products, where the type E. was the most predominant genotyping. The DDA showed that Lactobacillus bulgaricus EMCC 1102 and L. paracasei EMCC 1103 expressed the highest inhibitory action against C. botulinum type E. Meanwhile, L. bulgaricus EMCC 1102 has higher in vitro antioxidant activity (IC50) than L. paracasei EMCC 1103, mostly due to its high bioactive constituent. Consequently, L. bulgaricus EMCC 1102 was used to control the growth of C. botulinum type E in stored anchovy fillets. L. bulgaricus EMCC 1102 supernatant showed a dose-dependent inhibitory effect on C. botulinum type E. These data provided an innovative perspective on the inhibitory potential of probiotics, as a bio-preservation strategy, to guarantee fish products safety for further applications in the food industry.
PB LWT - Food Science and Technology
SN 00236438
YR 2022
FD 2022-06-15
LK http://hdl.handle.net/11093/3595
UL http://hdl.handle.net/11093/3595
LA eng
NO LWT - Food Science and Technology, 163, 113603 (2022)
NO Financiado para publicación en acceso aberto: Universidade de Vigo/CISUG
NO Axencia Galega de Innovación | Ref. IN607A2019/01
DS Investigo
RD 04-oct-2024