Inhibition of Listeria monocytogenes in cold smoked salmon by addition of sakacin P and/or liveLactobacillus sakei cultures

Katla, Tone; Møretrø, Trond; Aasen, Inga Marie; Holck, Andaskild; Axelsson, Lars; Naterstad, Kristine

doi:10.1006/fmic.2001.0420

Cited by 94 publications

(78 citation statements)

References 33 publications

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“…Experiments were conducted at higher temperatures in order to simulate possible temperature abuse throughout the meat commercial chain. Inhibition of L. monocytogenes by LAB at low temperatures has been reported in broth or on meat or salmon (8,34,44). That contrast with reports of the higher production of bacteriocin by LAB at low temperature than at temperatures optimal for growth (27).…”

Section: Discussionmentioning

confidence: 99%

Effect of lactic acid bacteria on extention of shelf life and growth of Listeria monocytogenes in beef steaks stored in CO2- rich atmosphere

Djenane¹,

Martı́nez²,

Blanco³

et al. 2005

Braz. J. Microbiol.

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Beef steaks were inoculated with one or other of two protective strains of lactic acid bacteria (bacteriocinogenic Lactobacillus sakei CTC 372 or the uncharacterized Lactobacillus CTC 711), and stored under modified atmospheres (20-40% CO2). Inoculation of meat with LAB inhibited growth of the spoilage bacteria. Neither CO2 in the pack atmosphere or inoculation with protective strains, nor a combination of both, affected formation of metmyoglobin or the development of off-odours. The formation of metmyoglobin in meat pigments and the sensory odour scores were compatible to those of fresh meat which had not undergone either oxidative deterioration or microbial spoilage. Listeria monocytogenes was inhibited in broth by meat surface microbiota containing the protective strains. With initial numbers of 5.6 log cfu mL -1 , after 7 days incubation at 3ºC, L. monocytogenes were recovered at log mean numbers of 2.8 log cfu mL -1 when no protective strain was present. At 8ºC, the numbers of L. monocytogenes were reduced by about 2.5 or 1.5 log mL -1 in the presence of Lb. sakei CTC 372 or Lb. CTC 711, respectively. At 25ºC, the numbers of L. monocytogenes recovered from broth containing either protective strain were about 5 log lower than the numbers recovered from broth containing L. monocytogenes only.

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Section: Discussionmentioning

confidence: 99%

Effect of lactic acid bacteria on extention of shelf life and growth of Listeria monocytogenes in beef steaks stored in CO2- rich atmosphere

Djenane¹,

Martı́nez²,

Blanco³

et al. 2005

Braz. J. Microbiol.

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“…The bacteriocins are effective s to control growth of L. monocytogenes in vacuum-packed sea food and Katla et al (2001) examined the effective inhibition of sakacin P and/or L. saké cultures (sakacin P producer) to L. monocytogenes contaminating cold-smoked salmon. Nisin in combination with carbon dioxide and low temperature showed inhibitory effect on the L. monocytogenes in cold-smoked salmon (Nilsson et al, 1997).…”

Section: Biopreservation Of Seafood Productsmentioning

confidence: 99%

Microbial defense systems in foods and feeds

Fatima¹

2017

JBC

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Bacteriocins are proteinaceous substances having antigenic and developed by some microbial strains having the ability and effectiveness against pathogenic bacteria and spoilage, harmless to the consumer, and have no adverse effect on the organoleptic product quality. Bacteriocins are rendered inactive by the action of proteolytic enzymes present in the gastrointestinal tract, thy can resist high temperatures, are non-toxic and does not compromise the immune system in experimental animals. Bacteriocins as microbial defense systems has been widely researched and documented. However, though the diversity and abundance of bactrocins is very high, indicating their use as microbial weapons, research on ecological and evolutionary significance needs elaborate studies. More advanced studies are needed to unfold reasons for their success as toxins.

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“…The effectiveness of bacteriocins to control growth of L. monocytogenes in vacuum packed cold smoked salmon has also been demonstrated by several researchers. Among them, Sakacin P has been found to be very potent against L. monocytogenes and is one of the most extensively studied bacteriocins [126][127][128][129][130][131]. Leroi et al [132] succeeded in increasing the sensory use-by-date of CSS slices by inoculating them with strains of Carnobacterium sp.…”

Section: Application Of Lab In Seafoodmentioning

confidence: 99%

“…In this product, the combination of purified sakacin P and a live culture was found to be bactericidal against L. monocytogenes. The addition of sakacin P alone inhibited the growth of L. monocytogenes on this product for about 1 week [126]. Silva et al [136] used a bacteriocinproducing Carnobacterium strain under a spray-dried format.…”

Section: Application Of Lab In Seafoodmentioning

confidence: 99%

Lactic Acid Bacteria and Their Bacteriocins: A Promising Approach to Seafood Biopreservation

Ghanbari¹,

Jami²

2013

Lactic Acid Bacteria - R &Amp; D for Food, Health and Livestock Purposes

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Inhibition of Listeria monocytogenes in cold smoked salmon by addition of sakacin P and/or liveLactobacillus sakei cultures

Cited by 94 publications

References 33 publications

Effect of lactic acid bacteria on extention of shelf life and growth of Listeria monocytogenes in beef steaks stored in CO2- rich atmosphere

Effect of lactic acid bacteria on extention of shelf life and growth of Listeria monocytogenes in beef steaks stored in CO2- rich atmosphere

Microbial defense systems in foods and feeds

Lactic Acid Bacteria and Their Bacteriocins: A Promising Approach to Seafood Biopreservation

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