Growth control of listeria innocua 2030c on vacuum-packaged cold-smoked salmon by lactic acid bacteria
Autor(a) principal: | |
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Data de Publicação: | 2008 |
Outros Autores: | , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10400.14/2739 |
Resumo: | Five bacteriocin-producing lactic acid bacteria (LAB): Enterococcus faecium ET05, Lactobacillus curvatus ET06, L. curvatus ET30, L. deldrueckii ET32 and Pediococcus acidilactici ET34, selected by their capacity for growth and producing inhibition in vitro at high salt-on-water content, low temperature and anaerobic atmosphere, conditions simulating cold-smoked fish,were inoculated onto salmon fillets, in co-culturewith Listeria innocua 2030c, and cold-smoked processed (dry salted for 6h; drying for 6h; smoke for 2h).The finished product was then packed under vacuum and stored at 5 °C. Enumeration of LAB and L. innocua was performed during storage. Results showed that strain E. faecium ET05 was the best biopreservative candidate for controlling L. innocua growth in vacuum-packaged cold-smoked salmon (CSS) processed under the salting/drying/smoking parameters referred above. L. curvatus ET30 and L. delbrueckii ET32 also showed a good biopreservation potential for CSS although they were less effective than the former. L. curvatus ET06 and P. acidilactici ET34 showed a bacteriostatic mode of action against the target bacteria in vitro as well as when inoculated into the salmon fillets. This study describes a potential application of five different LAB in the biopreservation of Listeria in CSS. |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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7160 |
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Growth control of listeria innocua 2030c on vacuum-packaged cold-smoked salmon by lactic acid bacteriaCold-smoked salmonLactic acid bacteriaBacteriocinsListeriaBiopreservationFive bacteriocin-producing lactic acid bacteria (LAB): Enterococcus faecium ET05, Lactobacillus curvatus ET06, L. curvatus ET30, L. deldrueckii ET32 and Pediococcus acidilactici ET34, selected by their capacity for growth and producing inhibition in vitro at high salt-on-water content, low temperature and anaerobic atmosphere, conditions simulating cold-smoked fish,were inoculated onto salmon fillets, in co-culturewith Listeria innocua 2030c, and cold-smoked processed (dry salted for 6h; drying for 6h; smoke for 2h).The finished product was then packed under vacuum and stored at 5 °C. Enumeration of LAB and L. innocua was performed during storage. Results showed that strain E. faecium ET05 was the best biopreservative candidate for controlling L. innocua growth in vacuum-packaged cold-smoked salmon (CSS) processed under the salting/drying/smoking parameters referred above. L. curvatus ET30 and L. delbrueckii ET32 also showed a good biopreservation potential for CSS although they were less effective than the former. L. curvatus ET06 and P. acidilactici ET34 showed a bacteriostatic mode of action against the target bacteria in vitro as well as when inoculated into the salmon fillets. This study describes a potential application of five different LAB in the biopreservation of Listeria in CSS.ElsevierVeritati - Repositório Institucional da Universidade Católica PortuguesaTomé, ElisabettaGibbs, Paul A.Teixeira, Paula C.2010-10-08T17:31:10Z20082008-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.14/2739eng"International Journal of Food Microbiology". ISSN 0168-1605. 121 (2008) 285–294info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2024-09-06T11:58:55Zoai:repositorio.ucp.pt:10400.14/2739Portal AgregadorONGhttps://www.rcaap.pt/oai/openairemluisa.alvim@gmail.comopendoar:71602024-09-06T11:58:55Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Growth control of listeria innocua 2030c on vacuum-packaged cold-smoked salmon by lactic acid bacteria |
title |
Growth control of listeria innocua 2030c on vacuum-packaged cold-smoked salmon by lactic acid bacteria |
spellingShingle |
Growth control of listeria innocua 2030c on vacuum-packaged cold-smoked salmon by lactic acid bacteria Tomé, Elisabetta Cold-smoked salmon Lactic acid bacteria Bacteriocins Listeria Biopreservation |
title_short |
Growth control of listeria innocua 2030c on vacuum-packaged cold-smoked salmon by lactic acid bacteria |
title_full |
Growth control of listeria innocua 2030c on vacuum-packaged cold-smoked salmon by lactic acid bacteria |
title_fullStr |
Growth control of listeria innocua 2030c on vacuum-packaged cold-smoked salmon by lactic acid bacteria |
title_full_unstemmed |
Growth control of listeria innocua 2030c on vacuum-packaged cold-smoked salmon by lactic acid bacteria |
title_sort |
Growth control of listeria innocua 2030c on vacuum-packaged cold-smoked salmon by lactic acid bacteria |
author |
Tomé, Elisabetta |
author_facet |
Tomé, Elisabetta Gibbs, Paul A. Teixeira, Paula C. |
author_role |
author |
author2 |
Gibbs, Paul A. Teixeira, Paula C. |
author2_role |
author author |
dc.contributor.none.fl_str_mv |
Veritati - Repositório Institucional da Universidade Católica Portuguesa |
dc.contributor.author.fl_str_mv |
Tomé, Elisabetta Gibbs, Paul A. Teixeira, Paula C. |
dc.subject.por.fl_str_mv |
Cold-smoked salmon Lactic acid bacteria Bacteriocins Listeria Biopreservation |
topic |
Cold-smoked salmon Lactic acid bacteria Bacteriocins Listeria Biopreservation |
description |
Five bacteriocin-producing lactic acid bacteria (LAB): Enterococcus faecium ET05, Lactobacillus curvatus ET06, L. curvatus ET30, L. deldrueckii ET32 and Pediococcus acidilactici ET34, selected by their capacity for growth and producing inhibition in vitro at high salt-on-water content, low temperature and anaerobic atmosphere, conditions simulating cold-smoked fish,were inoculated onto salmon fillets, in co-culturewith Listeria innocua 2030c, and cold-smoked processed (dry salted for 6h; drying for 6h; smoke for 2h).The finished product was then packed under vacuum and stored at 5 °C. Enumeration of LAB and L. innocua was performed during storage. Results showed that strain E. faecium ET05 was the best biopreservative candidate for controlling L. innocua growth in vacuum-packaged cold-smoked salmon (CSS) processed under the salting/drying/smoking parameters referred above. L. curvatus ET30 and L. delbrueckii ET32 also showed a good biopreservation potential for CSS although they were less effective than the former. L. curvatus ET06 and P. acidilactici ET34 showed a bacteriostatic mode of action against the target bacteria in vitro as well as when inoculated into the salmon fillets. This study describes a potential application of five different LAB in the biopreservation of Listeria in CSS. |
publishDate |
2008 |
dc.date.none.fl_str_mv |
2008 2008-01-01T00:00:00Z 2010-10-08T17:31:10Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10400.14/2739 |
url |
http://hdl.handle.net/10400.14/2739 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
"International Journal of Food Microbiology". ISSN 0168-1605. 121 (2008) 285–294 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Elsevier |
publisher.none.fl_str_mv |
Elsevier |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
instname_str |
Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
instacron_str |
RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
repository.mail.fl_str_mv |
mluisa.alvim@gmail.com |
_version_ |
1817546696039596032 |