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Carnobacterium maltaromaticum as bioprotective culture in vitro and in cooked ham

Danielski, Gabriela Maia, Imazaki, Pedro Henrique, Andrade Cavalari, Caroline Maria de, Daube, Georges, Clinquart, Antoine, Macedo, Renata Ernlund Freitas de
Meat science 2020 v.162 pp. 108035
Carnobacterium piscicola, EDTA (chelating agent), Escherichia coli O157, Gram-negative bacteria, Listeria innocua, Listeria monocytogenes, Salmonella Typhimurium, agar, coculture, cold storage, cooked foods, in vitro studies, minimum inhibitory concentration, physicochemical properties
The bioprotective effects of Carnobacterium maltaromaticum (CM) strains were assessed in vitro and in sliced cooked ham. CM strains were tested in vitro against Listeria monocytogenes (LM), Escherichia coli O157:H7 (EC) and Salmonella Typhimurium (ST). In vitro effect was evaluated using co-culture (with and without EDTA) and cell-free supernatant (CFS). CFS was tested by agar well diffusion and minimum inhibitory concentration. In cooked ham, the inhibitory effect of CM on L. innocua (LI) and on the physicochemical parameters were evaluated for 7 days at 4 °C. In co-cultures at −1 °C and 4 °C, all CM isolates inhibited LM. A slight inhibition was observed against the Gram-negative bacteria with the addition of EDTA. CFS did not show inhibitory effect under the studied conditions. In cooked ham, CM inhibited LI growth and did not affect the physicochemical parameters of the product during storage. CM strains show potential to be used as bioprotective cultures in cold-stored cooked ham and improve its safety.