Journal of Veterinary Research

Journal of Veterinary Research

STUDY ON THE GROWTH OF STAPHYLOCOCCUS AUREUS IN PROCESSED FILLETS OF SILVER CARP WITH SALT AND NISIN

Authors
Nasrin Choobkar
Afshin Akhonzadeh Basti
Mehdi Soltani
Abas ali Sari
Ali Malekshahi
Ghzal Nemati
Raziye Partovi
Abstract
There is increasing demand for use of natural preservatives such as bacteriocins to control foodborne pathogens in seafoods. This study was performed to evaluate the antimicrobial effects of Nisin on Staphylococcus aureus in light and heavy salted silver carp fillets (4 and 8% Nacl). Effect of different concentrations of Nisin (0, 0.15, 0.25, 0.75, 1.5 µg/ml) on behavior of S.aureus at unfavourable refrigeration storage temperature (10oC) was determined by evaluation of the bacterial growth in salted fish fillets. The results showed that used concentrations of Nisin had inhibitory effect on the growth of S.aureus in light and heavy salted fish fillets compared to the control (p<0.05). This study showed inhibitory effect of Nisin on the growth of S.aureus. Therefore it can be considered as a natural preservative in light and heavy salted fish.
Keywords
nisin.
salt
silver carp fillet
Staphylococcus aureus