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Anti-listerial inhibitory lactic acid bacteria isolated from commercial cold smoked salmon

2006Journal article Open access
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dc.contributor.authorTome, Elisabetta
dc.contributor.authorTeixeira, Paula
dc.contributor.authorGibbs, Paul A.
dc.date.accessioned2010-10-11T22:13:02Z
dc.date.available2010-10-11T22:13:02Z
dc.date.issued2006
dc.description.abstractThe 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.por
dc.identifier.citationTOME, 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. 399–405por
dc.identifier.urihttp://hdl.handle.net/10400.14/2848
dc.language.isoengpor
dc.publisherElsevierpor
dc.subjectLactic acid bacteriapor
dc.subjectCold smoked fishpor
dc.subjectSalmonpor
dc.subjectBacteriocinspor
dc.subjectListeriapor
dc.subjectPreservationpor
dc.subjectCompetitive bacteriapor
dc.titleAnti-listerial inhibitory lactic acid bacteria isolated from commercial cold smoked salmonpor
dc.typejournal article
dspace.entity.typePublication
person.familyNameTeixeira
person.familyNameGibbs
person.givenNamePaula
person.givenNamePaul
person.identifier.orcid0000-0002-6296-5137
person.identifier.orcid0000-0002-6580-4363
person.identifier.ridJ-8678-2014
person.identifier.scopus-author-id7005895206
rcaap.rightsopenAccesspor
rcaap.typearticlepor
relation.isAuthorOfPublicationb918d4a2-b9f9-4c56-8318-111625e4d58b
relation.isAuthorOfPublication218d85c8-40f4-42c0-9a47-4e8ad9f72a96
relation.isAuthorOfPublication.latestForDiscoveryb918d4a2-b9f9-4c56-8318-111625e4d58b

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