Effects of Microorganism Interaction on Shelf-life of Cooked Shrimps: illustrated by Brochothrix thermosphacta, Carnobacterium maltaromaticum and Pseudomonas fluorescens

• Main Authors: Yu-Ting Lin, 林育廷
• Other Authors: Hsin-I Hsiao
• Format: Others
• Language: zh-TW
• Published: 2012
• Online Access: http://ndltd.ncl.edu.tw/handle/22391534186843374327

碩士 === 國立臺灣海洋大學 === 食品科學系 === 100 === In recent years, Taiwan's frozen shrimp relies on imports. It is very important to understand microbial interactions in order to maintain quality during transportation. The purpose of this thesis is to assess the effect of the bacterial interactions between the Brochothrix thermosphacta, Carnobacterium maltaromaticum and Pseudomonas fluorescens inoculated on vacuum-packed and air-stored cooked peeled shrimps during storage at 8°C on bacterial growth，quorum sensing, sensory changes, and the role of proteolytoc activity with strong spoiling potential. The study results demonstrate that C. maltaromaticum / B. thermosphacta cocultured on vacuum-packed cooked peeled shrimps could produce the strong spoiling odor. And all of the bacterial groups do not produce a significant amount of VBN compared to the control. However, the groups of P. fluorescens, P. fluorescens / B. thermosphacta and P. fluorescens / C. maltaromaticum inoculated on air-stored cooked peeled shrimps produce a lot of VBN and proteolytoc activity been detected. Regarding with autoinducer-2 (AI-2) activity, none of group is detected. From results described above, we could contend that strong spoiling odor produced by C. maltaromaticum / B. thermosphacta are not related to VBN. We suggest investigating relationship between metabiosis and strong spoiling odor produced by C. maltaromaticum / B. thermosphacta cocultures.