Anti-listerial inhibitory lactic acid bacteria isolated from commercial cold smoked salmon
Autor(a) principal: | |
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Data de Publicação: | 2006 |
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/10400.14/2848 |
Resumo: | The natural microflora of cold-smoked fish at the end of shelf-life are lactic acid bacteria (LAB). Some of these display a capacity to inhibit spoilage as well as several strains of pathogenic micro-organisms, e.g. Listeria monocytogenes which is isolated frequently from cold-smoked salmon (CSS). Eight batches of sliced vacuum-packed CSS from Norway, Scotland and Spain were collected at retail. Packs were stored at 5 1C and examined for chemical and microbiological characteristics, at purchase date and at expiration date. pH, water activity and salt content were similar to available data on lightly preserved fish products. There was a consistent pattern in the development of the microflora on CSS; the initial level of LAB was low on freshly produced CSS (102 cfu g 1); however, storage in vacuum packaging at refrigeration temperature was elective for LAB. At the end of the stated shelf-life these micro-organisms, represented mainly by Lactobacillus spp., attained ca.107 cfu g 1 while Enterobacteriaceae counts were consistently lower (105 cfu g 1), which indicates the ability of LAB to grow and compete with few carbohydrates available and in the presence of moderate salt concentrations. L. monocytogenes was not found in any sample. Forty-one percent of LAB strains isolated exhibited inhibitory capacity against Listeria innocua, in a plate assay. A majority of the inhibitory effects were non-bacteriocinogenic, but nevertheless were very competitive cultures which may provide an additional hurdle for improved preservation by natural means. r 2005 Elsevier Ltd. All rights reserved. |
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Anti-listerial inhibitory lactic acid bacteria isolated from commercial cold smoked salmonLactic acid bacteriaCold smoked fishSalmonBacteriocinsListeriaPreservationCompetitive bacteriaThe natural microflora of cold-smoked fish at the end of shelf-life are lactic acid bacteria (LAB). Some of these display a capacity to inhibit spoilage as well as several strains of pathogenic micro-organisms, e.g. Listeria monocytogenes which is isolated frequently from cold-smoked salmon (CSS). Eight batches of sliced vacuum-packed CSS from Norway, Scotland and Spain were collected at retail. Packs were stored at 5 1C and examined for chemical and microbiological characteristics, at purchase date and at expiration date. pH, water activity and salt content were similar to available data on lightly preserved fish products. There was a consistent pattern in the development of the microflora on CSS; the initial level of LAB was low on freshly produced CSS (102 cfu g 1); however, storage in vacuum packaging at refrigeration temperature was elective for LAB. At the end of the stated shelf-life these micro-organisms, represented mainly by Lactobacillus spp., attained ca.107 cfu g 1 while Enterobacteriaceae counts were consistently lower (105 cfu g 1), which indicates the ability of LAB to grow and compete with few carbohydrates available and in the presence of moderate salt concentrations. L. monocytogenes was not found in any sample. Forty-one percent of LAB strains isolated exhibited inhibitory capacity against Listeria innocua, in a plate assay. A majority of the inhibitory effects were non-bacteriocinogenic, but nevertheless were very competitive cultures which may provide an additional hurdle for improved preservation by natural means. r 2005 Elsevier Ltd. All rights reserved.ElsevierVeritati - Repositório Institucional da Universidade Católica PortuguesaTome, ElisabettaTeixeira, PaulaGibbs, Paul A.2010-10-11T22:13:02Z20062006-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.14/2848engTOME, Elisabetta ; TEIXEIRA, Paula ; GIBBS, Paul A. - Anti-listerial inhibitory lactic acid bacteria isolated from commercial cold smoked salmon. Food Microbiology. ISSN 0740-0020. Vol. 23, nº 4 (2006), p. 399–405info: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:RCAAP2024-09-06T11:58:50Zoai:repositorio.ucp.pt:10400.14/2848Portal AgregadorONGhttps://www.rcaap.pt/oai/openairemluisa.alvim@gmail.comopendoar:71602024-09-06T11:58:50Repositório 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 |
Anti-listerial inhibitory lactic acid bacteria isolated from commercial cold smoked salmon |
title |
Anti-listerial inhibitory lactic acid bacteria isolated from commercial cold smoked salmon |
spellingShingle |
Anti-listerial inhibitory lactic acid bacteria isolated from commercial cold smoked salmon Tome, Elisabetta Lactic acid bacteria Cold smoked fish Salmon Bacteriocins Listeria Preservation Competitive bacteria |
title_short |
Anti-listerial inhibitory lactic acid bacteria isolated from commercial cold smoked salmon |
title_full |
Anti-listerial inhibitory lactic acid bacteria isolated from commercial cold smoked salmon |
title_fullStr |
Anti-listerial inhibitory lactic acid bacteria isolated from commercial cold smoked salmon |
title_full_unstemmed |
Anti-listerial inhibitory lactic acid bacteria isolated from commercial cold smoked salmon |
title_sort |
Anti-listerial inhibitory lactic acid bacteria isolated from commercial cold smoked salmon |
author |
Tome, Elisabetta |
author_facet |
Tome, Elisabetta Teixeira, Paula Gibbs, Paul A. |
author_role |
author |
author2 |
Teixeira, Paula Gibbs, Paul A. |
author2_role |
author author |
dc.contributor.none.fl_str_mv |
Veritati - Repositório Institucional da Universidade Católica Portuguesa |
dc.contributor.author.fl_str_mv |
Tome, Elisabetta Teixeira, Paula Gibbs, Paul A. |
dc.subject.por.fl_str_mv |
Lactic acid bacteria Cold smoked fish Salmon Bacteriocins Listeria Preservation Competitive bacteria |
topic |
Lactic acid bacteria Cold smoked fish Salmon Bacteriocins Listeria Preservation Competitive bacteria |
description |
The natural microflora of cold-smoked fish at the end of shelf-life are lactic acid bacteria (LAB). Some of these display a capacity to inhibit spoilage as well as several strains of pathogenic micro-organisms, e.g. Listeria monocytogenes which is isolated frequently from cold-smoked salmon (CSS). Eight batches of sliced vacuum-packed CSS from Norway, Scotland and Spain were collected at retail. Packs were stored at 5 1C and examined for chemical and microbiological characteristics, at purchase date and at expiration date. pH, water activity and salt content were similar to available data on lightly preserved fish products. There was a consistent pattern in the development of the microflora on CSS; the initial level of LAB was low on freshly produced CSS (102 cfu g 1); however, storage in vacuum packaging at refrigeration temperature was elective for LAB. At the end of the stated shelf-life these micro-organisms, represented mainly by Lactobacillus spp., attained ca.107 cfu g 1 while Enterobacteriaceae counts were consistently lower (105 cfu g 1), which indicates the ability of LAB to grow and compete with few carbohydrates available and in the presence of moderate salt concentrations. L. monocytogenes was not found in any sample. Forty-one percent of LAB strains isolated exhibited inhibitory capacity against Listeria innocua, in a plate assay. A majority of the inhibitory effects were non-bacteriocinogenic, but nevertheless were very competitive cultures which may provide an additional hurdle for improved preservation by natural means. r 2005 Elsevier Ltd. All rights reserved. |
publishDate |
2006 |
dc.date.none.fl_str_mv |
2006 2006-01-01T00:00:00Z 2010-10-11T22:13:02Z |
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/10400.14/2848 |
url |
http://hdl.handle.net/10400.14/2848 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
TOME, Elisabetta ; TEIXEIRA, Paula ; GIBBS, Paul A. - Anti-listerial inhibitory lactic acid bacteria isolated from commercial cold smoked salmon. Food Microbiology. ISSN 0740-0020. Vol. 23, nº 4 (2006), p. 399–405 |
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 |
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1817546694898745344 |