Effects of substrates and environmental factors on growth kinetics of Shewanella putrefaciens and Pseudomonas spp.isolated from fish
ZHU Lin1,2, GUO Quanyou1*
1(East China Sea Fisheries Research Institute,Chinese Academy of Fishery Sciences,Shanghai 200090,China) 2(University of Warwick,School of Life science,Coventry CV4 7AL,UK)
Abstract: Aquatic products are putrefactive, which is mainly resulted from microorganisms. At low temperature and aerobic storage, Shewanella putrefaciens and Pseudomonas spp. are the specific spoilage organisms of marine fish and freshwater fish, respectively. To investigate the effect of substrates and environmental factors on specific spoilage organisms, the growth kinetics of S. putrefaciens and Pseudomonas spp. isolated from large yellow croaker and tilapia respectively were analyzed in different substrate, temperature, pH, and NaCl solution. The growth curve was fitted using Gompertz equation. The kinetic parameters were recorded and used to analyze the effect of environmental factors on maximum specific growth rate (μmax) and lag phage (λ). Then the Belehradek equation was used to describe the relation between their μmax and temperature. The results showed that substrate had influence on the growth of S. putrefaciens and Pseudomonas spp.; while temperature had significant influence on their growth, which became the determining factor of spoilage rate; pH had an influence on S. putrefaciens, which grew faster in pH 7 than in pH 6, while Pseudomonas spp. had similar growth rates in pH 7 and pH 6; neither of them could grow in pH 4 and pH 5; the growth of S. putrefaciens was influenced by the concentration of NaCl solution notably, its μmax and λ decreased with the increase of NaCl concentration. This research aims to provide support for exploring the screening of spoilage bacteria regulatory factors, targeting bacterial inhibition and prolonging product shelf life.
朱琳,郭全友. 底物和环境因子对鱼源腐败希瓦氏菌和假单胞菌生长动力学的影响[J]. 食品与发酵工业, 2021, 47(7): 58-63.
ZHU Lin,GUO Quanyou. Effects of substrates and environmental factors on growth kinetics of Shewanella putrefaciens and Pseudomonas spp.isolated from fish[J]. Food and Fermentation Industries, 2021, 47(7): 58-63.
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2021, Vol. 47 
