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Anti-listerial inhibitory lactic acid bacteria isolated from commercial cold smoked salmon.
Food Microbiol. 2006 Jun;23(4):399-405
Publication Type
Tomé Elisabetta
Teixeira Paula
Gibbs Paul A
Author Affiliation
Escola Superior de Biotecnologia, Universidade Católica Portuguesa, R. Dr. António Bernardino de Almeida, 4200-072 Porto, Portugal.
Food Microbiol. 2006 Jun;23(4):399-405
Publication Type
Colony Count, Microbial
Consumer Product Safety
Food contamination - analysis
Food Packaging - methods
Food Preservation - methods
Lactobacillus - growth & development - physiology
Listeria - growth & development
Listeria monocytogenes - growth & development
Salmon - microbiology
Seafood - microbiology
Time Factors
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 degrees C 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 (10(2) 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.10(7) cfu g(-1) while Enterobacteriaceae counts were consistently lower (10(5) 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.
PubMed ID
16943030 View in PubMed
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