Investigating the Potential of Combined Use of Plant essential oil and Biotechnological Product of Lactobacillus lactis Bacteria for Inhibiting Listeria monocytogenes Pathogen in Minced Fish Meat
Subject Areas : Food Science and TechnologyReza Hadian 1 , Somayeh Bahram 2
1 - Department of Fisheries Science, Qaemshahr Branch, Islamic Azad University, Qaemshahr, Iran
2 - Department of Fisheries Science, Qaemshahr Branch, Islamic Azad University, Qaemshahr, Iran
Keywords: Listeria monocytogenes, minced fish meat, plant essential oil, biological preservation,
Abstract :
The main objective of this research was to investigate the potential of using a combination of fennel essential oil and biotechnological products from Lactobacillus lactis bacteria to control the pathogen Listeria monocytogenes in minced fish meat. In this study, samples of minced fish meat were inoculated with Listeria monocytogenes at a level of 1 ×104 CFU/g. The inoculated minced meat samples were then divided into four groups: 1: Control group, 2: group containing Lactobacillus lactis (1 ×104 CFU/g), 3: group containing fennel essential oil (0.9%), 4: group containing a combination of the fennel essential oil and probiotic bacteria. The packaged treatment groups were subjected to microbial evaluation (total count, psychrotrophic bacteria) and enumeration of Listeria monocytogenes on days 0, 4, 8, 12, and 16. The results showed that the treatment groups containing the essential oil and Lactobacillus were able to control the increase in microbial parameters (p<0.05), and the use of a combination of fennel essential oil and Lactobacillus resulted in a more effective reduction in the growth of total bacteria, psychrotrophic bacteria, and Listeria monocytogenes compared to the other treatments. Therefore, the results of this study indicate that the use of a combination of fennel essential oil and Lactobacillus lactis can be an effective method for controlling the pathogen Listeria monocytogenes in minced fish and improving its microbial quality. It can also be a suitable approach for the production of beneficial probiotic fish.
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