Biopreservation of Kamaboko (Steamed Surimi) Using Piscicolin KH1 Produced by Carnobacterium maltalomaticum KH1

摘要

Kamaboko (steamed surimi) is manufactured by gelling surimi, which is a refined fish protein product. Contamination by Leuconostoc sp. and Enterococcus sp. reduce the shelf-life of kamaboko products during preservation. Particularly, L. mesenteroidesproduces dextran, called "neto", on kamaboko and lowers the quality of kamaboko products. Bacteriocins produced by lactic acid bacteria (LAB) were screened for potential use in the control of contamination by Leuconostoc sp. and Enterococcus sp., and theresults showed that the bacteriocin produced by Carnobacterium maltalomaticum, which was a strain isolated from the intestine of a herring, had the ability to inhibit these bacteria. The screened bacteriocin was purified by several chromatography steps,and part of its structure was determined. The primary structure of this bacteriocin (called piscicolin KH1) was similar to that of piscicolin 126. Piscicolin KH1had a strong ability to inhibit E. faecium and L. mesenteroides. Kamaboko samples containingpiscicolin KH1and/or nisin, which is a commonly used food preservative, were prepared, and growth of E. faecium and L. mesenteroides was monitored during preservation at 10°C. The results showed that bacterial growth was significantly inhibited on kamaboko containing piscicolin KH1. Piscicolin KH1appeared to be more effective than nisin in inhibiting bacterial grown.