Research articles
ScienceAsia (): 116-126 |doi:
10.2306/scienceasia1513-1874...116
New perspectives for surveying and improving Thai
dried seafood qualities using antimicrobials produced
by Bacillus velezensis BUU004 against foodborne
pathogens
Namphueng Butkhota, Pornpimon Soodsawaengb, Sireeporn Samutsana, Kittikoon Chotmongcola,
Verapong Vuthiphandchaic, Subuntith Nimrata,d,*
ABSTRACT: Dried seafood products are one of the most popular seafood items in Thailand. This study was divided into
two experiments. In first experiment, a survey in intrinsic and bacteriological characteristics of twenty dried seafood
products distributed in Chon Buri province, Thailand was performed. Values of water activity, pH and NaCl content
were 0.35?0.01?0.72?0.00, 5.47?0.03?9.24?0.01, and 0.66?0.06?2.26?0.03%, respectively. Based on the Thai
regulatory standard, half of dried seafood products contained total viable count over acceptable level. Predominant
isolated bacteria in dried seafood products were Staphylococcus spp. (39.7%), Bacillus spp. (30.1%), and Pantoea
sp. (19.2%). Foodborne pathogens, i.e., B. cereus and Salmonella enterica serovar Weltevreden were found in dried
seafood products. In second experiment, two forms of antimicrobials (concentrated (CBV) and partially purified
(PBV) substances) prepared from B. velezensis BUU004 and two commercial preservatives (nisin and lactic acid) were
introduced into crushed dried seasoned squids to investigate inhibitory activity against pathogens, B. cereus TISTR
687, S. aureus ATCC 25923, Salmonella Typhimurium TISTR 292, and Escherichia coli ATCC 25922. PBV had broader
antagonistic activity than CBV, nisin and lactic acid against tested pathogens. Scanning electron microscopy analysis
represented bacteriostatic action of PBV on tested pathogens through cell lysis evidenced by an irregular cell shape
along with pore formation on cell membranes. Our study demonstrates that PBV has a preservative potential to control
pathogen growth and improve biosafety of dried seafood products.
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| a |
Environmental Science Program, Faculty of Science, Burapha University, Chon Buri 20131 Thailand |
| b |
Biological Science Program, Faculty of Science, Burapha University, Chon Buri 20131 Thailand |
| c |
Department of Aquatic Science, Faculty of Science, Burapha University, Chon Buri 20131 Thailand |
| d |
Department of Microbiology, Faculty of Science, Burapha University, Chon Buri 20131 Thailand |
* Corresponding author, E-mail: subunti@buu.ac.th
Received 25 Jan 2019, Accepted 30 Apr 2019
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