<?xml version="1.0" encoding="UTF-8"?> <article key="pdf/6489" mdate="2010-05-27 00:00:00"> <author>A. R. Shirazinejad and I. Noryati and A. Rosma and I. Darah</author> <title>Inhibitory Effect of Lactic Acid and Nisin on Bacterial Spoilage of Chilled Shrimp</title> <pages>242 - 246</pages> <year>2010</year> <volume>4</volume> <number>5</number> <journal>International Journal of Bioengineering and Life Sciences</journal> <ee>https://publications.waset.org/pdf/6489</ee> <url>https://publications.waset.org/vol/41</url> <publisher>World Academy of Science, Engineering and Technology</publisher> <abstract>Lactic acid alone and its combined application with nisin were evaluated for reducing population of naturally occurring microorganisms on chilled shrimp. Fresh shrimps were dipped in 0, 1.0 and 2.0 (vv) lactic acid alone and their combined application with 0.04 (gLkg) nisin solution for 10 min. Total plate counts of aerobic bacteria (TPCs), Psychrotrophic counts, population of Pseudomonas spp., H2S producing bacteria and Lactic acid bacteria (LAB) on shrimps were determined during storage at 4 &amp;deg;C. The results indicated that total plate counts were 2.91 and 2.63 log CFUg higher on untreated shrimps after 7 and 14 days of storage, respectively, than on shrimps treated with 2.0 lactic acid combined with 0.04 (gLkg) nisin. Both concentrations of lactic acid indicated significant reduction on Pseudomonas counts during storage, while 2.0 lactic acid combined with nisin indicated the highest reduction. In addition, H2S producing bacteria were more sensitive to high concentration of lactic acid combined with nisin during storage.</abstract> <index>Open Science Index 41, 2010</index> </article>