A novel strategy for probiotic bacteria: Ensuring microbial stability of fish fillets using characterized probiotic bacteria-loaded nanofibers
Küçük Resim Yok
Tarih
2018
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Elsevier Ltd
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
Nanoencapsulation of probiotic bacteria (L. rhamnosus) into poly(vinyl alcohol) & sodium alginate-based nanofibers (VSPBe) and also the production of poly(vinyl alcohol) & sodium alginate-based nanofibers (VS) were successfully obtained. VSPBe and VS nanofibers were used to limit the Total Mesophilic Aerobic Bacteria (TMABc), Psychrophilic Bacteria (TPBc) and also Yeast and Mold count (TYMc) growth in the fish fillet. Dispersion stability (? potential ?6.29 mV and ?7.74 mV, for VS and VSPBe, respectively), thermal decomposition (a reduction in mass of VS and VSPBe at temperatures 50 °C, corresponding to <5% and >5%, respectively) and morphological properties of nanofibers (diameters between 60 nm and 580 nm) were revealed by characterization analysis. Microbiological tests demonstrated that VS and VSPBe were effectively delayed the TMABc and TPBc growth in fish fillets up to 38%. However, the antimicrobial effects of nanofibers were not pronounced for TYM growth in the fish fillet. The viability of probiotic bacteria could be provided after electrospinning process and the use of L. rhamnosus-loaded nanofibers for delaying microbial growth in the fish fillets could be evaluated as a natural/novel technique. © 2018
Açıklama
Anahtar Kelimeler
Electrospinning, Microbial stability of fish, Nanofiber, Nanotechnology, Probiotic, Beryllium compounds, Decomposition, Electrospinning, Fish, Nanofibers, Nanotechnology, Polyvinyl alcohols, Sodium, Sodium alginate, Anti-microbial effects, Electrospinning process, Microbial stability, Microbiological tests, Morphological properties, Probiotics, Psychrophilic bacteria, Yeast and mold count, Aerobic bacteria, Electrospinning, Microbial stability of fish, Nanofiber, Nanotechnology, Probiotic, Beryllium compounds, Decomposition, Electrospinning, Fish, Nanofibers, Nanotechnology, Polyvinyl alcohols, Sodium, Sodium alginate, Anti-microbial effects, Electrospinning process, Microbial stability, Microbiological tests, Morphological properties, Probiotics, Psychrophilic bacteria, Yeast and mold count, Aerobic bacteria
Kaynak
Innovative Food Science and Emerging Technologies
WoS Q Değeri
Q1
Scopus Q Değeri
Q1
Cilt
48
