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• W2900849734 abstract "Litopenaeus vannamei is an extremely perishable food because of rapid microbial growth and chemical degradation after harvesting. Biopreservation is a food preservation technology based on the addition of “positive” bacteria to kill or prevent the growth of undesirable microorganisms. In this study, the cooperation between lactic acid bacteria (LAB) strains (Lactobacillus plantarum AB-1 and Lactobacillus casei) regulated by the AI-2/LuxS was investigated in vitro and on shrimp. The antimicrobial activity of L. plantarum AB-1 was significantly increased in the co-culture compared with the mono-culture in vitro, and the transcription of the quorum sensing luxS gene and bacteriocin regulatory operons (plnB and plnC) in L. plantarum AB-1 were also significantly increased in co-culture (P < .05), indicating cooperation and that the production of bacteriocin in L. plantarum AB-1 might be related to the LuxS/AI-2 quorum sensing (QS) system. The results were confirmed by adding the exogenous AI-2 molecule signal to L. plantarum AB-1 in vitro. In the on shrimp experiments, the spoilage organisms (mainly Shewanella baltica) in shrimp samples were significantly inhibited after co-inoculation with L. plantarum AB-1 and L. casei, and the values of total volatile basic nitrogen (TVB-N) and pH in co-inoculated shrimp were also significantly decreased (P < .05). In addition, the AI-2 activities in co-inoculated shrimp were significantly higher during refrigerated storage. The results suggest that the cooperation and bacteriocin production of lactic acid bacteria might by regulated by the AI-2/LuxS system, and the co-inoculation of L. plantarum AB-1 and L. casei in shrimp is an effective strategy for biopreservation of shrimp." @default.
• W2900849734 created "2018-11-29" @default.
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• W2900849734 date "2019-06-01" @default.
• W2900849734 modified "2023-10-17" @default.
• W2900849734 title "Cooperation of lactic acid bacteria regulated by the AI-2/LuxS system involve in the biopreservation of refrigerated shrimp" @default.
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• W2900849734 doi "https://doi.org/10.1016/j.foodres.2018.11.025" @default.
• W2900849734 hasPubMedId "https://pubmed.ncbi.nlm.nih.gov/31000286" @default.
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