{"id":2844,"date":"2021-03-15T05:05:47","date_gmt":"2021-03-15T05:05:47","guid":{"rendered":"https:\/\/scientificasia.org\/?p=2844"},"modified":"2021-03-15T05:05:50","modified_gmt":"2021-03-15T05:05:50","slug":"effects-of-crude-bacteriocins-on-pathogen-bacteria-on-fish-fillets","status":"publish","type":"post","link":"https:\/\/scientificasia.org\/index.php\/2021\/03\/15\/effects-of-crude-bacteriocins-on-pathogen-bacteria-on-fish-fillets\/","title":{"rendered":"Effects of Crude Bacteriocins on Pathogen Bacteria on Fish Fillets"},"content":{"rendered":"\n

The Bacillus cereus<\/em> strain HVR22 is an isolate from budu which produces bacteriocins and has antimicrobial activity toward various bacterial species. Budu is a traditional fish-fermented product from Indonesia that is usually made from pelagis fish tenggiri and talang-talang1<\/sup>.<\/p>\n\n\n\n

Bacteriocins are produced by prokaryotic and eukaryotic organisms, proteinaceous compounds which have antagonistic effects against related species and against spoilage and food-borne pathogens2<\/sup>. These peptides are very important for food and fodder, since a sufficient amount of peptides can inhibitor kill pathogenic microorganisms that compete for the same nutritive demands3<\/sup>.<\/p>\n\n\n\n

Bacteriocins from LAB have drawn considerable attention recently because they are “Generally Recognized as Safe (GRAS)” and may be used as bio-preservatives in food processing4<\/sup>. Bacteriocin producing LABs can be isolated from different types of food products such as dairy products, sausages, fish and vegetables5<\/sup>.<\/p>\n\n\n\n

A number of other studies on different Sudanese products i.e. meat, fish, dairy, vegetables and cereal products reported on their microbial load, however these products require additional research. So a new study was conducted to evaluate the effect of partial purification of bacteriocins on pathogen bacteria and to observe of its effect on the cellular morphology of Escherichia coli<\/em> with applications to fish fillets6<\/sup>.<\/p>\n\n\n\n

The Bacillus cereus<\/em> strain HVR22 isolates had the highest inhibitory effect against the Escherichia coli<\/em> in 14 mm. The emergence of the clear zone is caused by acid metabolism from lactic acid that prevented growth of the indicator bacteria; the same effect was also found in Moroccan sardines fermented fish.<\/p>\n\n\n\n

The scanning electron microscopy revealed damage to the cells and cellular material loss. Cell morphological damage from Escherichia coli<\/em> was used as a representative of gram negative cells, after treatment with the antimicrobial compounds from the Bacillus cereus<\/em> strain HRV22.<\/p><\/blockquote>\n\n\n\n

The transmission electron microscopy observation of ultra-structure pathogenic bacteria of the bacteriocins of Bacillus cereus strain HRV22 showed that addition of bacteriocins to Escherichia coli <\/em>pathogenic bacteria produced a few visible changes, including irregular cytoplasm, formation of a space between cytoplasm and cell membrane, wrinkled cells (collapse) and cell lysis.<\/p>\n\n\n\n

It was concluded Antimicrobial compounds produced by the Bacillus cereus <\/em>strain HVR22 can damage the cell membrane and cellular structures inside Escherichia coli<\/em> cells. Antimicrobial compounds of the Bacillus cereus<\/em> strain HVR22 can inhibit the growth of Salmonella <\/em>sp. and Escherichia <\/em>sp. in snapper fish fillet until 7 days of storage and can be used as natural preservatives.<\/p>\n\n\n\n

Keywords:<\/strong> <\/h3>\n\n\n\n

Bacillus cereus, bacteriocins, application, fish fillet, Antimicrobial compounds, strain HVR22, inhibit the growth, scanning electron microscopy, transmission electron microscopy, clear zone, highest inhibitory effect.<\/p>\n\n\n\n

References:<\/strong><\/h3>\n\n\n\n
  1. Yusra, F. Azima, Novelina and Periadnadi, 2013. Antimicrobial activity of lactic acid bacteria isolated from Budu of West Sumatera to food biopreservatives. Pak. J. Nutr., 12: 628-635<\/a>.<\/li>
  2. Leroy, F. and L. De Vuyst, 2004. Lactic acid bacteria as functional starter cultures for the food fermentation industry. Trends Food Sci. Technol., 15: 67-78<\/a>.<\/li>
  3. Rahayu, E.S., 2010. Lactic acid bacteria and their role in food and health: Current research in Indonesia. Proceedings of the International Symposium of Lactic Acid Bacteria, July 25-27, 2010, Kuala Lumpur -.<\/a><\/li>
  4. Carr, F.J., D. Chill and N. Maida, 2002. The lactic acid bacteria: A literature survey. Crit. Rev. Microbiol., 28: 281-370<\/a>.<\/li>
  5. Embarek, P.K.B., V.F. Jeppesen and H.H. Huss, 1994. Antibacterial potential of Enterococcus faecium<\/em> strains isolated from sous-vide cooked fish fillets. Food Microbiol., 11: 525-536<\/a>.<\/li>
  6. Yusra and Yempita E., 2017. Effect of the Bacteriocin-producing Bacillus cereus Strain HVR22 on the Preservation of Fish Fillets. Pak. J. Nutr., 16: 299-305<\/a>.<\/li><\/ol>\n","protected":false},"excerpt":{"rendered":"

    The Bacillus cereus strain HVR22 is an isolate from budu which produces bacteriocins and has antimicrobial activity toward various bacterial species. Budu is a traditional fish-fermented product from Indonesia that is usually made from pelagis fish tenggiri and talang-talang1. Bacteriocins are produced by prokaryotic and eukaryotic organisms, proteinaceous compounds which have antagonistic effects against related […]<\/p>\n","protected":false},"author":1,"featured_media":2845,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[44],"tags":[400,405,402,404,407,403,410,406,408,409,401],"class_list":["post-2844","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-articles","tag-antimicrobial-compounds","tag-application","tag-bacillus-cereus","tag-bacteriocins","tag-clear-zone","tag-fish-fillet","tag-highest-inhibitory-effect","tag-inhibit-the-growth","tag-scanning-electron-microscopy","tag-strain-hvr22","tag-transmission-electron-microscopy"],"_links":{"self":[{"href":"https:\/\/scientificasia.org\/index.php\/wp-json\/wp\/v2\/posts\/2844","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/scientificasia.org\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/scientificasia.org\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/scientificasia.org\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/scientificasia.org\/index.php\/wp-json\/wp\/v2\/comments?post=2844"}],"version-history":[{"count":1,"href":"https:\/\/scientificasia.org\/index.php\/wp-json\/wp\/v2\/posts\/2844\/revisions"}],"predecessor-version":[{"id":2846,"href":"https:\/\/scientificasia.org\/index.php\/wp-json\/wp\/v2\/posts\/2844\/revisions\/2846"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/scientificasia.org\/index.php\/wp-json\/wp\/v2\/media\/2845"}],"wp:attachment":[{"href":"https:\/\/scientificasia.org\/index.php\/wp-json\/wp\/v2\/media?parent=2844"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/scientificasia.org\/index.php\/wp-json\/wp\/v2\/categories?post=2844"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/scientificasia.org\/index.php\/wp-json\/wp\/v2\/tags?post=2844"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}