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Modeling antimicrobial activity of lipopeptides from Bacillus amyloliquefaciens ES-2 against Shewanella putrefaciens in shrimp meat using a response surface method.

Research paper by Huanming H Liu, Lijun L Sun, Yaling Y Wang, Xiaoling X Lei, Defeng D Xu

Indexed on: 10 Oct '12Published on: 10 Oct '12Published in: Journal of food protection



Abstract

Bacillus amyloliquefaciens ES-2 can produce antimicrobial lipopeptides, including surfactin and fengycin. In this study, the model of antimicrobial activity against Shewanella putrefaciens in shrimp meat by antimicrobial lipopeptides from B. amyloliquefaciens ES-2 was researched by response surface methodology. The results showed that S. putrefaciens had high sensitivity to antimicrobial lipopeptides, which had a MIC of 0.6 mg/ml. A quadratic mathematical model representative of the action of antimicrobial lipopeptides on S. putrefaciens in shrimp meat was developed as a function of concentration, time, and temperature. A reduction of S. putrefaciens cells of over 2 log cycles could be realized when the temperature was below 5.4°C, the time was over 6 h, and the concentration of the lipopeptides was over 0.3 mg/g.