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.

• Periodical: Advanced Materials Research (Volumes 343-344)
• Pages: 519-529
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.343-344.519
• Online since: September 2011
• Authors: Ya Fu Xu, Hong Lin, Jian Xin Sui, Li Min Cao
• Keywords: Antimicrobial Activity, Egg Yolk Antibody, Pseudomonas Fluorescens, Shewanella Putrefaciens, Specific Spoilage Organism

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