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

Tomé, Elisabetta, Gibbs, Paul A., Teixeira, Paula C.
International journal of food microbiology 2008 v.121 no.3 pp. 285-294
smoked fish, salmon, fish fillets, food packaging, vacuum packaging, food biopreservation, food biopreservatives, lactic acid bacteria, Lactobacillus curvatus, Lactobacillus delbrueckii, Pediococcus acidilactici, coculture, dried fish, salted fish, Listeria innocua, food spoilage, food contamination, bacterial contamination, temperature, mechanism of action
Five 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-culture with Listeria innocua 2030c, and cold-smoked processed (dry salted for 6 h; drying for 6 h; smoke for 2 h).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.