Paper Title:
Production and Characterization of Egg Yolk Antibodies (Igy) against Two Specific Spoilage Organisms (SSO) in Aquatic Products
  Abstract

Using whole cells as antigens, specific egg yolk antibodies (IgY) were generated respectively against Shewanella putrefaciens and Pseudomonas fluorescens, two important spoilage bacteria in aquatic products. The obtained IgY exhibited a high and specific affinity to corresponding antigen bacteria. A concentration-dependent antimicrobial activity of the specific IgY was observed in liquid medium. Compared to control groups, the cell number of S. putrefaciens and P. fluorescens was reduced approximately 84.7% and 88.1%, respectively, in the presence of specific IgY (contain salts) at a concentration of 200 mg/mL after 8 h of incubation. Similar growth inhibitory effects were also observed in solid medium, in which the inhibition ratio was calculated as 52.8% and 62.5% for S. putrefaciens and P. fluorescens, respectively, in the presence of specific IgY at a concentration of 100 mg/mL. These results indicated a great potential of specific IgY as a safe and natural antimicrobial agent for aquatic food preservations.

  Info
Periodical
Advanced Materials Research (Volumes 343-344)
Chapter
Session 2: Materials for Biomedical Engineering Application
Edited by
David Wang
Pages
519-529
DOI
10.4028/www.scientific.net/AMR.343-344.519
Citation
Y. F. Xu, H. Lin, J. X. Sui, L. M. Cao, "Production and Characterization of Egg Yolk Antibodies (Igy) against Two Specific Spoilage Organisms (SSO) in Aquatic Products", Advanced Materials Research, Vols. 343-344, pp. 519-529, 2012
Online since
September 2011
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$32.00
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