Growth control of listeria innocua 2030c on vacuum-packaged cold-smoked salmon by lactic acid bacteria

Detalhes bibliográficos
Autor(a) principal: Tomé, Elisabetta
Data de Publicação: 2008
Outros Autores: Gibbs, Paul A., Teixeira, Paula C.
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.
id RCAP_122f91bdcb3100d323d9b8ced47c4a49
oai_identifier_str oai:repositorio.ucp.pt:10400.14/2739
network_acronym_str RCAP
network_name_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository_id_str 7160
spelling 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