摘要

在本研究中，形态上不同的30株乳酸杆菌属。使用MRS琼脂培养基从凝乳样品中分离出它们，并通过琼脂孔扩散试验筛选它们对抗海鲜病原体。基于它们的抑制活性选择八种潜在菌株，并选择它们用于产生细菌素。在这8个菌株中，AMETLAB27菌株产生的细菌素对所有正在研究的海产品病原菌都有最大的抑制作用。因此，选择菌株AMETLAB27大规模生产细菌素以进行保存研究。根据生化特征，该菌株被鉴定为乳酸杆菌属。从印度泰米尔纳德邦钦奈的Rayapuram登陆中心收集 Lutjanus campechanus，Gerres subfasciatus和Sardina pilchardus等增值鱼和商业鱼类，分为两组。将一组鱼直接作为对照储存，将另一组鱼浸入含有乳杆菌属（AMETLAB27）细菌素的冷蒸馏水中。 将两种处理物在-40℃和-240℃的不同温度下保存30天，并在不同的时间间隔（第1,8,16和24天）评估微生物负荷。通过使用最可能数量（MPN）技术和特定培养基评估两种处理中病原微生物负荷的存在，例如总异养细菌（THB），大肠杆菌，霍乱弧菌，副溶血性弧菌，沙门氏菌，志贺氏菌和李斯特菌属。研究结果表明，在用Lactobacillus sp（AMETLAB27）产生的细菌素保存的处理中，微生物负荷降低。

In the present study, morphologically differed 30 strains of Lactobacillus sp. were isolated from curd sample using MRS agar medium and they were screened against seafood pathogens by agar well diffusion assay. Eight potential strains were selected based on their inhibitory activity and they were selected for bacteriocin production. Among the eight strains, the bacteriocin produced by AMETLAB27 strain has showed the maximum zone of inhibition against all the tested seafood borne pathogens that were under study. Thus, strain AMETLAB27 selected for mass scale production of bacteriocin in order to perform the preservation studies. Based on the biochemical characteristics the strain identified as Lactobacillus sp. The value added and commercially available fishes such as Lutjanus campechanus, Gerres subfasciatus and Sardina pilchardus were collected from Rayapuram landing centre, Chennai, Tamil Nadu, India and divided into two groups. One group of fishes were stored directly as control and the other group of fishes were dipped in cold distilled water containing the bacteriocin of Lactobacillus sp. (AMETLAB27) and both treatments were stored at different temperatures like -40C and -240C for 30 days and the microbial load assessed at different time intervals (1st, 8th, 16th and 24th day). The presence of pathogenic microbial load in both the treatments such as total heterotrophic bacteria (THB), Escherichia coli, Vibrio cholerae, Vibrio parahaemolytcus, Salmonella sp, Shigella sp and Listeria sp were assessed by using most probable number (MPN) technique with specific media. The results of the study indicated that, the microbial load has been reduced in the treatment which preserved with bacteriocin produced by Lactobacillus sp (AMETLAB27). 

https://www.researchgate.net/publication/303733942_Biopreservation_of_value_added_marine_fishes_under_different_storage_conditions_using_bacteriocin_from_lactobacillus_sp_AMETLAB27