Abstract

As an alternative to traditional methods for controlling microorganisms in food, bioprotection using lactic acid bacteria is promising. Lactobacillus reuteri exhibits an ability to produce reuterin, an antimicrobial substance presenting effects against Gram-positive and Gram-negative bacteria, as well as molds, yeasts and protozoa. In the present study, the activity of L. reuteri culture and extract over psychrophilic microbiota of Litopenaeus vannamei shrimp kept under refrigeration was evaluated. Sterile extract of L. reuteri was able to reduce the counts of psychrophiles in 2 log cycles, while L. reuteri culture kept the initial count during the whole storage period. L. reuteri was efficient in controlling psychrophiles in shrimp suggesting its use as a food bioprotector.

Key words: Lactobacillus reuteri, reuterin, antimicrobial activity.