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Regulation of Spoilage‐Related Activities of S hewanella putrefaciens and S hewanella baltica by an Autoinducer‐2 Analogue, (Z)‐5‐(Bromomethylene)furan‐2(5H)‐One
Author(s) -
Zhu Suqin,
Wu Haohao,
Zeng Mingyong,
Zunying Liu,
Zhao Yuanhui,
Dong Shiyuan
Publication year - 2015
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.12281
Subject(s) - chemistry , food science , food spoilage , trimethylamine , shrimp , acetone , autoinducer , furan , furfural , organic chemistry , biochemistry , bacteria , quorum sensing , genetics , biology , fishery , virulence , gene , catalysis
hewanella putrefaciens ( SHP ) and S . baltica ( SHB ) are involved in spoilage of refrigerated shrimp ( L itopenaeus vannamei ). The bacteria possess the luxS gene and produce autoinducer‐2 ( AI ‐2). (Z)‐5‐(bromomethylene) furan‐2(5H)‐one ( BM F), an AI ‐2 inhibitor, significantly ( P < 0.05) decreased luxS expression and AI ‐2 activities of SHP and SHB . BMF inhibited extracellular proteolytic activities, but increased biofilm formation. Total volatile basic nitrogen production and emission levels of some sulfuric compounds (dimethyl trisulfide, sulphuric acid dibutyl ester, methanethiol and methyl disulfide), aldehydes and ketones (acetone, acetaldehyde, methyl‐glyoxal aldehydes), and alcohols (2‐methyl‐2‐propanol, 3‐methyl‐1‐butanol, 2‐ethylhexan‐1‐ol) in shrimp meat samples inoculated with SHP and SHB were significantly ( P < 0.05) decreased by the BMF treatment. Practical Applications Our findings provide evidence for the potential application of AI ‐2 inhibitors in prolonging the shelf life of fresh shrimp meat.