Modeling Antimicrobial Activity of Lipopeptides from Bacillus amyloliquefaciens ES-2 against Shewanella putrefaciens in Shrimp Meat Using a Response Surface Method
School of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China. Journal of food protection
(Impact Factor: 1.85).
10/2012; 75(10):1855-8. DOI: 10.4315/0362-028X.JFP-12-073
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.
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ABSTRACT: Shewanella putrefaciens is a rare Gram-negative bacillus, non-fermenting, oxidase-positive, and a hydrogen sulfide producer, which infrequently causes human infections. This opportunist germ causes infections in immunosuppressed people and in those with a history of contact with seawater or food contaminated with the microbe. We present a case of a patient with a pancreatic infection caused by this microbe
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