Antimicrobial and anti-biofilm activity of crustacean-derived chitosan against Salmonella Typhimurium, Staphylococcus aureus and Listeria monocytogenes

The biopolymer chitin found abundantly in crustaceans' exoskeletons, is often discarded as biowaste. However, deacetylation of chitin yields chitosan, a valuable antimicrobial compound. The present study aims to isolate chitosan from local crustacean species and investigate their antimicrobial potential against Salmonella serotype (ser.) Typhimurium, Staphylococcus aureus, and Listeria monocytogenes. Three crustacean types (Litopenaeus vannamei, Portunus trituberculatus, and Parapenaeus longirostris) were purchased from markets and processed (demineralisation, deproteinisation, and deacetylation). The samples were characterised via Fourier-transform infrared spectroscopy (FT-IR), X-ray diffraction (XRD), Field emission scanning electron microscopy (FESEM), and deacetylation degree (DD). The water- and fat-binding capacities, chitosan's antimicrobial, and anti-biofilm assay were analysed to determine their functional properties. Results showed a partially deacetylated chitosan was generated with the DD value of P. longirostris and P. trituberculatus-derived chitosan was better (66.7 % and 58.1 %) than the L. vannamei (47.8 %), corresponding to their overall physicochemical characteristics. All three chitosans were found to exhibit antimicrobial properties with P. longirostris exhibiting minimal inhibitory concentration (MIC) against S. Typhimurium, S. aureus, and L. monocytogenes at 0.63 mg/mL, 0.63 mg/mL, and 2.50 mg/mL, respectively while P. trituberculatus derivated chitosan exhibited MIC at 0.31 mg/mL, 0.63 mg/mL, and 1.25 mg/mL against S. Typhimurium, S. aureus, and L. monocytogenes, respectively. Furthermore, 10 mg/mL of chitosan from all samples exhibited >50 % inhibition of initial and pre-formed biofilm, but not for P. trituberculatus-derivative on pre-formed biofilm of L. monocytogenes (43 %). The outcome of this study significantly enhances the understanding of chitosans derived from local crustacean byproducts, with potential uses in food safety and preservation.

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