AI-2/Lux-S Quorum Sensing of Lactobacillus plantarum SS-128 Prolongs the Shelf Life of Shrimp (Litopenaeus vannamei): From Myofibril Simulation to Practical Application

Retarding the protein deterioration of shrimp during storage is important for maintaining its quality. Lactobacillus plantarum SS-128 (L. plantarum SS-128) is a biocontrol bacterium that can effectively maintain the fresh quality of food. This research establishes a myofibril simulation system and refrigerated control system to explore the impact of L. plantarum SS-128 on the quality and shelf life of refrigerated shrimp (Litopenaeus vannamei). Through the bacterial growth assay and AI-2 signal molecule measurement, the effect of the AI-2/LuxS quorum sensing (QS) system of L. plantarum SS-128 and shrimp spoilage bacteria was established. In the myofibril simulation system, a study on protein degradation (dimer tyrosine content, protein solubility, sulfhydryl content, and carbonyl content) showed that adding L. plantarum SS-128 effectively slowed protein degradation by inhibiting the growth of food pathogens. The application to refrigerated shrimp indicated that the total volatile basic nitrogen (TVB-N) value increased more slowly in the group with added L. plantarum SS-128, representing better quality. The total viable count (TVC) and pH results exhibited similar trends. This study provides theoretical support for the application of L. plantarum SS-128 in storing aquatic products.

Automated summary

This study explores the impact of L. plantarum SS-128 on the quality and shelf life of refrigerated shrimp. By inhibiting the growth of food pathogens, L. plantarum SS-128 effectively slows down protein degradation, resulting in better quality shrimp.