@article{Soodsawaeng_Rattanamangkalanon_Boonthai_Vuthiphandchai_Nimrat_2023, place={Bangkok, Thailand}, title={Bacteriocin from Bacillus velezensis BUU004 as a Seafood Preservative: Antibacterial Potential, and Physical and Chemical Qualities of Dried, Seasoned, and Crushed Squids}, volume={10}, url={https://li02.tci-thaijo.org/index.php/ssstj/article/view/428}, DOI={10.53848/ssstj.v10i1.428}, abstractNote={<p><span id="page6R_mcid67" class="markedContent"><span dir="ltr" role="presentation">Food safety of seafood</span></span><span id="page6R_mcid68" class="markedContent"><span dir="ltr" role="presentation">-</span></span><span id="page6R_mcid69" class="markedContent"><span dir="ltr" role="presentation">based products has become an important health threat in Thailand</span></span><span id="page6R_mcid70" class="markedContent"><span dir="ltr" role="presentation">.</span></span><span id="page6R_mcid71" class="markedContent"> <span dir="ltr" role="presentation">Simultaneously, </span></span><span id="page6R_mcid72" class="markedContent"><span dir="ltr" role="presentation">potential hazards posed by the use of chemical preservatives have prompted the advent</span></span><span id="page6R_mcid73" class="markedContent"> <span dir="ltr" role="presentation">of alternative technologies</span></span><span id="page6R_mcid74" class="markedContent"><span dir="ltr" role="presentation">. </span></span><span id="page6R_mcid75" class="markedContent"><span dir="ltr" role="presentation">Bacteria</span></span><span id="page6R_mcid76" class="markedContent"><span dir="ltr" role="presentation">-</span></span><span id="page6R_mcid77" class="markedContent"><span dir="ltr" role="presentation">derived substances have attracted interest as biopreservative to respond to health conscious demand of </span></span><span id="page6R_mcid78" class="markedContent"><span dir="ltr" role="presentation">consumers</span></span><span id="page6R_mcid79" class="markedContent"><span dir="ltr" role="presentation">.</span></span><span id="page6R_mcid80" class="markedContent"> <span dir="ltr" role="presentation">In order to enhance biosafety quality from a farm to fork cycle of traditional seafood products, </span></span><span id="page6R_mcid81" class="markedContent"><span dir="ltr" role="presentation">bacteri</span></span><span id="page6R_mcid82" class="markedContent"><span dir="ltr" role="presentation">ological assessment during multiple steps related to preparation of dried, seasoned and crushed squids was </span></span><span id="page6R_mcid83" class="markedContent"><span dir="ltr" role="presentation">conducted</span></span><span id="page6R_mcid84" class="markedContent"><span dir="ltr" role="presentation">.</span></span><span id="page6R_mcid85" class="markedContent"> <span dir="ltr" role="presentation">Total viable counts</span></span><span id="page6R_mcid86" class="markedContent"> <span dir="ltr" role="presentation">(</span></span><span id="page6R_mcid87" class="markedContent"><span dir="ltr" role="presentation">TVC</span></span><span id="page6R_mcid88" class="markedContent"><span dir="ltr" role="presentation">)</span></span><span id="page6R_mcid89" class="markedContent"> <span dir="ltr" role="presentation">in the ranges of 10</span></span><span id="page6R_mcid90" class="markedContent"><span dir="ltr" role="presentation">2</span></span><span id="page6R_mcid91" class="markedContent"> <span dir="ltr" role="presentation">-</span></span><span id="page6R_mcid92" class="markedContent"></span><span id="page6R_mcid93" class="markedContent"> <span dir="ltr" role="presentation">10</span></span><span id="page6R_mcid94" class="markedContent"><span dir="ltr" role="presentation">3</span></span><span id="page6R_mcid95" class="markedContent"></span><span id="page6R_mcid96" class="markedContent"> <span dir="ltr" role="presentation">CFU</span></span><span id="page6R_mcid97" class="markedContent"><span dir="ltr" role="presentation">/</span></span><span id="page6R_mcid98" class="markedContent"><span dir="ltr" role="presentation">g were observed across a series of the</span></span><span id="page6R_mcid99" class="markedContent"><br role="presentation"><span dir="ltr" role="presentation">preparation from rinsing</span></span><span id="page6R_mcid100" class="markedContent"></span><span id="page6R_mcid101" class="markedContent"> <span dir="ltr" role="presentation">to 2</span></span><span id="page6R_mcid102" class="markedContent"><span dir="ltr" role="presentation">nd</span></span><span id="page6R_mcid103" class="markedContent"></span><span id="page6R_mcid104" class="markedContent"> <span dir="ltr" role="presentation">sun</span></span><span id="page6R_mcid105" class="markedContent"><span dir="ltr" role="presentation">-</span></span><span id="page6R_mcid106" class="markedContent"><span dir="ltr" role="presentation">dry ph</span></span><span id="page6R_mcid107" class="markedContent"><span dir="ltr" role="presentation">ases</span></span><span id="page6R_mcid108" class="markedContent"><span dir="ltr" role="presentation">.</span></span><span id="page6R_mcid109" class="markedContent"> <span dir="ltr" role="presentation">Homemade seasoning sauce composed mainly of Thai spices and </span></span><span id="page6R_mcid110" class="markedContent"><span dir="ltr" role="presentation">flavoring was the common source of spoilage bacteria supported by the highest TVC population and diversity</span></span><span id="page6R_mcid111" class="markedContent"><span dir="ltr" role="presentation">. </span></span><span id="page6R_mcid112" class="markedContent"><span dir="ltr" role="presentation">Three bacterial genera belonging to</span></span><span id="page6R_mcid113" class="markedContent"> <span dir="ltr" role="presentation">Bacillus</span></span><span id="page6R_mcid114" class="markedContent"><span dir="ltr" role="presentation">,</span></span><span id="page6R_mcid115" class="markedContent"></span><span id="page6R_mcid116" class="markedContent"> <span dir="ltr" role="presentation">Kocuria</span></span><span id="page6R_mcid117" class="markedContent"> <span dir="ltr" role="presentation">and</span></span><span id="page6R_mcid118" class="markedContent"> <span dir="ltr" role="presentation">Staphylococcus</span></span><span id="page6R_mcid119" class="markedContent"></span><span id="page6R_mcid120" class="markedContent"> <span dir="ltr" role="presentation">existed p</span></span><span id="page6R_mcid121" class="markedContent"><span dir="ltr" role="presentation">redominantly in the prepared </span></span><span id="page6R_mcid122" class="markedContent"><span dir="ltr" role="presentation">squids</span></span><span id="page6R_mcid123" class="markedContent"><span dir="ltr" role="presentation">.</span></span><span id="page6R_mcid124" class="markedContent"></span><span id="page6R_mcid125" class="markedContent"> <span dir="ltr" role="presentation">In the subsequent phase of study, antibacterial potential,</span></span><span id="page6R_mcid126" class="markedContent"></span><span id="page6R_mcid127" class="markedContent"> <span dir="ltr" role="presentation">and mode of action of a semi</span></span><span id="page6R_mcid128" class="markedContent"><span dir="ltr" role="presentation">-</span></span><span id="page6R_mcid129" class="markedContent"><span dir="ltr" role="presentation">purified solution </span></span><span id="page6R_mcid130" class="markedContent"><span dir="ltr" role="presentation">containing bacteriocin from</span></span><span id="page6R_mcid131" class="markedContent"></span><span id="page6R_mcid132" class="markedContent"> <span dir="ltr" role="presentation">B</span></span><span id="page6R_mcid133" class="markedContent"><span dir="ltr" role="presentation">.</span></span><span id="page6R_mcid134" class="markedContent"> <span dir="ltr" role="presentation">velezensis</span></span><span id="page6R_mcid135" class="markedContent"></span><span id="page6R_mcid136" class="markedContent"> <span dir="ltr" role="presentation">BUU004</span></span><span id="page6R_mcid137" class="markedContent"> <span dir="ltr" role="presentation">(</span></span><span id="page6R_mcid138" class="markedContent"><span dir="ltr" role="presentation">SPS</span></span><span id="page6R_mcid139" class="markedContent"><span dir="ltr" role="presentation">-</span></span><span id="page6R_mcid140" class="markedContent"><span dir="ltr" role="presentation">BV</span></span><span id="page6R_mcid141" class="markedContent"><span dir="ltr" role="presentation">)</span></span><span id="page6R_mcid142" class="markedContent"> <span dir="ltr" role="presentation">against pathogenic</span></span><span id="page6R_mcid143" class="markedContent"> <span dir="ltr" role="presentation">B</span></span><span id="page6R_mcid144" class="markedContent"><span dir="ltr" role="presentation">.</span></span><span id="page6R_mcid145" class="markedContent"> <span dir="ltr" role="presentation">cereus</span></span><span id="page6R_mcid146" class="markedContent"> <span dir="ltr" role="presentation">were investigated</span></span><span id="page6R_mcid147" class="markedContent"><span dir="ltr" role="presentation">.</span></span><span id="page6R_mcid148" class="markedContent"> <span dir="ltr" role="presentation">The </span></span><span id="page6R_mcid149" class="markedContent"><span dir="ltr" role="presentation">SPS</span></span><span id="page6R_mcid150" class="markedContent"><span dir="ltr" role="presentation">-</span></span><span id="page6R_mcid151" class="markedContent"><span dir="ltr" role="presentation">BV</span></span><span id="page6R_mcid152" class="markedContent"> <span dir="ltr" role="presentation">(</span></span><span id="page6R_mcid153" class="markedContent"><span dir="ltr" role="presentation">800 AU</span></span><span id="page6R_mcid154" class="markedContent"><span dir="ltr" role="presentation">/</span></span><span id="page6R_mcid155" class="markedContent"><span dir="ltr" role="presentation">mL</span></span><span id="page6R_mcid156" class="markedContent"><span dir="ltr" role="presentation">)</span></span><span id="page6R_mcid157" class="markedContent"> <span dir="ltr" role="presentation">exhibited strong bactericidal activity towards</span></span><span id="page6R_mcid158" class="markedContent"> <span dir="ltr" role="presentation">B</span></span><span id="page6R_mcid159" class="markedContent"><span dir="ltr" role="presentation">.</span></span><span id="page6R_mcid160" class="markedContent"> <span dir="ltr" role="presentation">cereus</span></span><span id="page6R_mcid161" class="markedContent"></span><span id="page6R_mcid162" class="markedContent"> <span dir="ltr" role="presentation">through cell lysis</span></span><span id="page6R_mcid163" class="markedContent"><span dir="ltr" role="presentation">.</span></span><span id="page6R_mcid164" class="markedContent"> <span dir="ltr" role="presentation">Lastly, </span></span><span id="page6R_mcid165" class="markedContent"><span dir="ltr" role="presentation">biopreservative potential of the SPS</span></span><span id="page6R_mcid166" class="markedContent"><span dir="ltr" role="presentation">-</span></span><span id="page6R_mcid167" class="markedContent"><span dir="ltr" role="presentation">BV was evaluated in the post</span></span><span id="page6R_mcid168" class="markedContent"><span dir="ltr" role="presentation">-</span></span><span id="page6R_mcid169" class="markedContent"><span dir="ltr" role="presentation">prepared dried squids during 28</span></span><span id="page6R_mcid170" class="markedContent"><span dir="ltr" role="presentation">-</span></span><span id="page6R_mcid171" class="markedContent"><span dir="ltr" role="presentation">day storage at</span></span><span id="page6R_mcid172" class="markedContent"><br role="presentation"><span dir="ltr" role="presentation">room temperature</span></span><span id="page6R_mcid173" class="markedContent"><span dir="ltr" role="presentation">.</span></span><span id="page6R_mcid174" class="markedContent"> <span dir="ltr" role="presentation">The SPS</span></span><span id="page6R_mcid175" class="markedContent"><span dir="ltr" role="presentation">-</span></span><span id="page6R_mcid176" class="markedContent"><span dir="ltr" role="presentation">BV was as effect</span></span><span id="page6R_mcid177" class="markedContent"><span dir="ltr" role="presentation">ive as commercial nisin for controlling food spoilage bacteria along </span></span><span id="page6R_mcid178" class="markedContent"><span dir="ltr" role="presentation">with significant reductions in moisture content and a</span></span><span id="page6R_mcid179" class="markedContent"><span dir="ltr" role="presentation">w</span></span><span id="page6R_mcid180" class="markedContent"></span><span id="page6R_mcid181" class="markedContent"> <span dir="ltr" role="presentation">of dried squids during storage</span></span><span id="page6R_mcid182" class="markedContent"><span dir="ltr" role="presentation">.</span></span><span id="page6R_mcid183" class="markedContent"> <span dir="ltr" role="presentation">This study confirms the </span></span><span id="page6R_mcid184" class="markedContent"><span dir="ltr" role="presentation">biopreservative potential of the SPS</span></span><span id="page6R_mcid185" class="markedContent"><span dir="ltr" role="presentation">-</span></span><span id="page6R_mcid186" class="markedContent"><span dir="ltr" role="presentation">BV in dried seafood products in Thailan</span></span><span id="page6R_mcid187" class="markedContent"><span dir="ltr" role="presentation">d</span></span><span id="page6R_mcid188" class="markedContent"><span dir="ltr" role="presentation">.</span></span></p>}, number={1}, journal={Suan Sunandha Science and Technology Journal}, author={Soodsawaeng, Pornpimon and Rattanamangkalanon, Nanticha and Boonthai, Traimat and Vuthiphandchai, Verapong and Nimrat, Subuntith}, year={2023}, month={Jan.}, pages={105–119} }