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

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dc.contributor.authorTomé, Elisabetta
dc.contributor.authorGibbs, Paul A.
dc.contributor.authorTeixeira, Paula C.
dc.date.accessioned2010-10-08T17:31:10Z
dc.date.available2010-10-08T17:31:10Z
dc.date.issued2008
dc.description.abstractFive 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.por
dc.identifier.citation"International Journal of Food Microbiology". ISSN 0168-1605. 121 (2008) 285–294por
dc.identifier.urihttp://hdl.handle.net/10400.14/2739
dc.language.isoengpor
dc.publisherElsevierpor
dc.relation.publisherversionhttp://www.sciencedirect.com/science?_ob=ArticleURL&_udi=B6T7K-4R53R73-3&_user=2460358&_coverDate=02%2F10%2F2008&_alid=1490324466&_rdoc=1&_fmt=high&_orig=search&_origin=search&_zone=rslt_list_item&_cdi=5061&_sort=r&_st=13&_docanchor=&view=c&_ct=1&_acct=C000057417&_version=1&_urlVersion=0&_userid=2460358&md5=dfa4ed8262e904169d009fb875ad5861&searchtype=apor
dc.subjectCold-smoked salmonpor
dc.subjectLactic acid bacteriapor
dc.subjectBacteriocinspor
dc.subjectListeriapor
dc.subjectBiopreservationpor
dc.titleGrowth control of listeria innocua 2030c on vacuum-packaged cold-smoked salmon by lactic acid bacteriapor
dc.typejournal article
dspace.entity.typePublication
person.familyNameGibbs
person.familyNameTeixeira
person.givenNamePaul
person.givenNamePaula
person.identifier.orcid0000-0002-6580-4363
person.identifier.orcid0000-0002-6296-5137
person.identifier.ridJ-8678-2014
person.identifier.scopus-author-id7005895206
rcaap.rightsopenAccesspor
rcaap.typearticlepor
relation.isAuthorOfPublication218d85c8-40f4-42c0-9a47-4e8ad9f72a96
relation.isAuthorOfPublicationb918d4a2-b9f9-4c56-8318-111625e4d58b
relation.isAuthorOfPublication.latestForDiscovery218d85c8-40f4-42c0-9a47-4e8ad9f72a96

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