TY - JFULL AU - A. R. Shirazinejad and I. Noryati and A. Rosma and I. Darah PY - 2010/6/ TI - Inhibitory Effect of Lactic Acid and Nisin on Bacterial Spoilage of Chilled Shrimp T2 - International Journal of Bioengineering and Life Sciences SP - 241 EP - 246 VL - 4 SN - 1307-6892 UR - https://publications.waset.org/pdf/6489 PU - World Academy of Science, Engineering and Technology NX - Open Science Index 41, 2010 N2 - 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% (v/v) lactic acid alone and their combined application with 0.04 (g/L/kg) 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 掳C. The results indicated that total plate counts were 2.91 and 2.63 log CFU/g 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 (g/L/kg) 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. ER -