Combination of rosemary extract and buffered vinegar inhibits Pseudomonas and Shewanella growth in common carp (Cyprinus carpio)

Abstract

BACKGROUND Aquaculture is the fastest growing food‐production sector, and common carp (Cyprinus carpio) is one of the most cultivated fish species in the world. Due to its intrinsic characteristics, fish meat is highly susceptible to microbiological spoilage. Pseudomonas and Shewanella are the primary and secondary occurring microbiota during storage of fish meat, with significant contribution to spoilage with the formation of hydrolytic enzymes (lipases and proteases). RESULTS With in vitro testing, we show that rosemary extract (Inolens4), buffered vinegar and their combination (SyneROX) exhibit antimicrobial effects against P. fragi, P. psychrophila, S. putrefaciens and S. xiaemensis at concentrations of 3.13 and 1.56 mg mL−1. The combination was the most effective in inhibiting growth of selected bacteria in food model, and production of lipases and proteases during 9 days at 5 °C. In situ testing of antimicrobial dip treatment of carp meat determined that aerobic mesophilic, total psychrotrophic, Pseudomonas and hydrogen sulfide producer counts were reduced in all treatments, with the most prominent influence being shown by the combination and buffered vinegar. CONCLUSIONS Our study highlights the importance of a multilevel assessment of the antimicrobial potential of biopreservatives under conditions comparable to those of the selected food. Investigation with bacteria and food model provided coherent and consistent data for the evaluation of the antimicrobial potential for carp meat. Combination of buffered vinegar (as active antimicrobial) and rosemary extract, with well‐known and researched antioxidant properties but low in situ antimicrobial activity, represents a good potential for combined effect in preservation of fish meat. © 2020 Society of Chemical Industry

Beyond Chemical Preservatives: Enhancing the Shelf-Life and Sensory Quality of Ready-to-Eat (RTE) Hummus with Vinegar and Other Natural Antimicrobials

“…The observed inhibitory effect of vinegar against TAC in RTE hummus was similarly proven by other studies [46,50]. In a carp fillet treated with a concentration of 3.13 mg/mL buffered vinegar for 9 days and stored in ice, a reduction of more than 1 log CFU/g for TAC was achieved compared to the control [14]. In addition, TAC did not exceed 4 CFU/g at day 6 or 6 CFU/g at day 9, which indicates the effectiveness of vinegar to preserve the Regarding the other individual antimicrobials used, the limited antibacterial effects of potassium sorbate and natamycin used alone can be related to their higher effectiveness against yeast and molds compared to bacteria [46].…”

“…The observed inhibitory effect of vinegar against TAC in RTE hummus was similarly proven by other studies [46,50]. In a carp fillet treated with a concentration of 3.13 mg/mL buffered vinegar for 9 days and stored in ice, a reduction of more than 1 log CFU/g for TAC was achieved compared to the control [14]. In addition, TAC did not exceed 4 CFU/g at day 6 or 6 CFU/g at day 9, which indicates the effectiveness of vinegar to preserve the food [14].…”

“…In a carp fillet treated with a concentration of 3.13 mg/mL buffered vinegar for 9 days and stored in ice, a reduction of more than 1 log CFU/g for TAC was achieved compared to the control [14]. In addition, TAC did not exceed 4 CFU/g at day 6 or 6 CFU/g at day 9, which indicates the effectiveness of vinegar to preserve the food [14]. Another study by Karapinar and Gönül (1992) showed that soaking parsley in 1, 2, and 5% acetic acid solutions for at least 15 min decreased mesophilic aerobic bacteria by 5 logs CFU/g [13].…”

“…Due to increasing consumer awareness concerning chemical preservatives, research is being conducted to replace chemical preservatives with natural food additives having a broad spectrum of antimicrobial effects [12]. Previous studies showed the potential of natural antimicrobials such as garlic powder [9], vinegar [13,14], natamycin [15,16], and oregano essential oils [17,18] in food preservation. However, limited research was carried out to assess the impact of those compounds on microbial spoilage and sensorial acceptance of RTE hummus.…”

Shewanella xiamenensis‐associated ulcerative dermatitis in koi carp (Cyprinus rubrofuscus)

“…Following its characterisation, S. xiamenensis has been highlighted as a potential zoonotic pathogen (Janda, 2014; Zong, 2011) and has been isolated in UD lesions occurring in wild eels (Esteve et al., 2017), farmed Nile tilapia (cultured in Hainan, China) (Ma et al., 2018), and a Chinese giant salamander (in Kaizhou, China) (Zhu et al., 2022). It has also been cultured from multiple aquatic ecosystems with isolates grown in Europe (Netherlands, Ceccarelli et al., 2017; Slovenia, Sterniša et al., 2020; and Spain, Esteve et al., 2017). Shewanella xiamenensis ‐associated disease has not yet been described specifically in koi carp, nor other ornamental fish species in the United Kingdom.…”