Study of the microbial diversity and antimicrobial properties of Irish edible brown seaweeds

Citation data:

International Journal of Food Science & Technology, ISSN: 0950-5423, Vol: 45, Issue: 3, Page: 482-489

Publication Year:
2010
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Repository URL:
https://arrow.dit.ie/schfsehart/28
DOI:
10.1111/j.1365-2621.2009.02149.x
Author(s):
Gupta, Shilpi; Rajauria, Gaurav; Abu-Ghannam, Nissreen
Publisher(s):
Wiley-Blackwell; Dublin Institute of Technology
Tags:
Agricultural and Biological Sciences; Engineering; Aerobic plate count; antimicrobial activity; halophiles; Irish brown seaweeds; microbiological diversity; Microbiology, Marine biology; Food Chemistry; Food Microbiology; Food Processing
article description
Brown Irish edible seaweeds, Himanthalia elongata, Laminaria sachharina and Laminaria digitata, were evaluated for the microbiota in raw and heat processed form. Raw seaweeds showed complete absence of aerobic mesophiles, halophiles, yeasts and molds. However, heating at 85 °C for 15 min resulted in spore germination. Bacterial counts as high as 10 were observed for aerobic mesophiles and halophiles. Heating above 95 °C for 15 min resulted in complete inactivation of surface microflora. Bacteria belonging to Bacillaceae, Paenibacillaceae, Moraxellaceae and Enterobacteriaceae family were identified by 16S rRNA sequencing. In vitro antimicrobial activity of the methanolic extracts of the seaweed on food pathogenic and food spoilage bacteria were also evaluated. The seaweeds in their raw state had almost 100% inhibition against Listeria monocytogenes; 98% and 93% inhibition was achieved against Pseudomonas aeruginosa by H. elongata and L. saccharina extracts, respectively. Heating the seaweeds resulted in the reduction of antimicrobial activity as compared to raw. The effect was more pronounced against Gram negative bacteria. © 2010 The Authors. Journal compilation © 2010 Institute of Food Science and Technology.