Antimicrobial Effect Of Nanoemultions On Spoilage Bacteria Isolated From Sea Bass

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Editors

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Prof,

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C{ineyt SAGDATL/

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Prof,,

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Erkan

KALIFCE

(2)

Antimicrobial

Effect

Of

Nanoemultions

On Spoilage

Bacteria Isolated

From

Sea

Bass

Esmeray Kuley

Bodal,

Mustafa

DURMU$I,

Hatice YAZGAN2,

Fatih 6ZOGULT,

Yegim

OZ0GULT.

rDepartrnent

Seatbod Processing Technology,

r}?:rf,z

of Fisheries, University of Cukurova,

2

Departmert of Food Hygiene and Technology, Faculty of Ceyhan Veterinary Medicine, Universiry of Cukurova, Adana, Turkey.

*Corresponding _Author:_vazo_{gUt(r?r)c-g.etfujk}

Abstract

The antimicrobial

activity of

six nanoemulsion based on plant

oil

(sunflower2 conl, hazelnut,

soy bean, olive and canola) was tested against selected six fish spoilage bacteria isolated from

sea bass (Dicentrarchus labrax) by minimum inhibitory concentration

(MIC)

as described by

the

Clinical

and Laboratory Standards Institute (2008). Total forty-five isolates was obtained

from spoiled fish and eleven strains of them were identified by Analytical Profile

Index.

The

predominant

microflora

of

sea bass consisted

of

the

genera Sphingomonas (26.190/o),

Stenotrophomonas (23.80%), Pseudomonas (23.8AYo) atd,Aeramonas (16.66%). Study results

showed

that

antirnicrobial

activity varied

depending

on

bacterial strains tested,

and

nanoemulsions based

on

soybean, corn and

olive

oil

had the highest antimicrobial activity

against spoilage bacteia. Corn and canola nanoemulsions were strongly inhibited the growth

of

Stenotrophontonas maltophilia,

whilst

soy bean had

the

highest antimicrobial activity

against growth of Sphingoffionas paucimobilis

with MIC

value af 6.25

ml/rnl.

Ochrobactrurn

antltropi was fflore susceptible strain against nanoemulsions

with

ranging

MIC

value from 25

ml/ml

for

hazelnut

to

0.78 ml/ml

for

olive.

Among bacteia

tested,

Aeromonas hydrophilalcaviaelsobria were the most resistant strain to nanoemulsions based on plant oils apart from olive. Soybean and olive nanoemulsions had similar antimicrobial effect on growth of Pseudomonas luteola with

MIC

value

of

12.5 mUml.

Keywords: Fish spoilage bacteria, Nanoemulsions, Plant oils