An Active Gelatin Coating Containing Eugenol and Vacuum Delays the Decay of Chinese Seabass (Lateolabrax maculatus) Fillets during Cold Storage: A Microbiome Perspective

The purpose of this study was to evaluate the effect of an active gelatin coating containing eugenol and vacuum on the microbial diversity of Chinese seabass (Lateolabrax maculatus) during cold (−0.9 °C) storage. The bacterial sequences in Chinese seabass were observed using a high-throughput sequencing technique targeting the V3–V4 region of the 16S Ribosomal DNA (rDNA) on 0, 12th, and 24th day, which showed a more comprehensive estimate of the microbial diversity in seabass samples compared with microbial enumeration. The results revealed that the species diversity of fresh seabass was rich, mainly including Carnobacterium, Glutamicibacter, and Pseudomonas, with abundance ratios of 0.286, 0.160, and 0.130, respectively. Pseudomonas and Shewanella were the primary contaminants in the spoiled control samples, where the abundance ratios increased from 0.220 and 0.174 on the 12th day to 0.802 and 0.163 on the 24th day, respectively. Vacuum treatment could inhibit the growth of Pseudomonas and Shewanella such that when stored on the 12th day, Brochothrix became the superior genus. However, Pseudomonas and Shewanella dominated the storage until the 24th day, where their abundance ratios were 0.343 and 0.279, respectively. The inhibition of Pseudomonas and Carnobacterium was gradually enhanced with increasing concentrations of eugenol. Furthermore, an active gelatin coating containing eugenol and vacuum treatment was more effective at inhibiting the increase of the total volatile basic nitrogen. This study confirmed that an active gelatin coating containing eugenol and vacuum could reduce the species of bacteria, inhibit the growth and reproduction of the main dominant spoilage bacteria, and delay the spoilage of seabass.

268 Administration of a Bacillus probiotic to sows improves growth response and health of their progeny after weaning

A Bacillus probiotic administered to sows was evaluated to determine the effect on their litters and subsequent pig growth response during the nursery phase. The study included 500 sows (250 sows/trt) fed a control or treatment diet with two Bacillus subtilis strains administered at 3.7x105 CFU/g of feed beginning three days after mating. Pigs (n=1,100) weaned from the sow phase were divided into 44 pens (22 pens/trt) and fed a common diet to determine the effect of sow treatment on post-weaning growth performance. Fecal samples were collected from a subset of sows (25/trt) at d112 of gestation and d19 of lactation, and from two pigs/pen in the nursery on d3 post-weaning for microbial enumeration. A blood sample was obtained from two pigs/pen on d3 and serum cytokines and the acute phase protein, α-1-acid glycoprotein (AGP) were quantified. Data were analyzed using the MIXED procedure of SAS; sow/litter and pen served as the experimental unit. Litter weaning weights did not differ, but Escherichia coli counts were lower (P≤0.05) on d112 in fecal samples from sows fed Bacillus compared to control sows. Lactic acid bacteria counts were greater (P≤0.01) on d3 post-weaning in pigs weaned from sows fed Bacillus compared to control pigs. Nursery pigs weaned from sows fed the Bacillus probiotic had greater (P≤0.01) ADG and G/F during Phase1 (d 0-11), greater (P≤0.01) ADG and ADFI during Phase3 (d 23-37) and were 0.91 kg heavier (P≤0.01) at the end of the nursery phase (d 51) compared to pigs from control sows. The administration of Bacillus to sows resulted in lower AGP (P≤0.05) and greater tumor necrosis factor-α (P=0.08) serum concentrations on d3 post-weaning and reduced (P≤0.05) the percentage of nursery pigs removed from the trial and placed in invalid pens compared to pigs from control sows. These data indicate that a Bacillus probiotic improves sow health and the lactation environment and has a substantial impact on the subsequent productivity of their progeny.

Evaluating of Phage as Bio-control Agent in Enumeration of Food Borne Pathogenic Pseudomonas aeruginosa

Phage acts as a bio-controlling agent to overcome chemical supplement in the treatment food pathogens. Bacterial pathogens mainly cause food borne diseases; these are harmful to human health and also threat to nutritional economy. Due to aggregating in the multidrug resistance among the pathogens, the conventional methods for food safety are drawn in the use of chemicals and causes toxicity. In our present study, the P. aeruginosa isolates were determined from food samples on specific Cetrimide agar and a specific phage was isolated against the strain. The microbial enumeration growth was carried out on meat samples. The preservative activity was performed on banana samples. The present phage has indicated a prominent agent in enumeration of microbial growth against meat and mutton samples. It also showed a quality preservative for storage in banana samples. The potential advantage of using phage is their specificity and ability to multiply; hence, it can be used in food safety and provide a natural alternative to conventional synthetic preservatives used in food industries. The phage has ability in decreasing the growth microbes in food samples and long storage as preservative in fruits.

Possibility of Using Fermented Curly Kale Juice to Manufacture Feta-Type Cheese

This paper reports the potential use of fermented curly kale juice in Feta-type cheese production. The rheological study and Turbiscan assay demonstrated that fermented curly kale juice coupled with rennet accelerated curd formation resulted in a stronger curd compared to the sample containing rennet alone. Laboratory-scale cheese was manufactured from cow’s milk with the use of fermented curly kale juice. Several parameters that affect the quality of cheese were investigated, including physicochemical, textural and microstructure characteristics. The content of amino acids and fatty acids was determined, surface properties were assessed and microbial enumeration of the experimental cheese was carried out before and after ripening. The values of pH and the content of lactose and protein significantly decreased as a result of maturation. In turn, an increase in LAB growth as well as saturated and unsaturated fatty acids was observed. The use of the fermented curly kale juice improved the textural characteristics and changed the microstructure of the obtained cheese. Finally, the ripening process enhanced the amino acid profile of the Feta-type cheese. These findings indicate that the fermented curly kale juice can be used for manufacture of cheese with improved characteristics and functional properties.