Protective Effect of a Non-BacteriocinogenicLactococcus pisciumCNCM I-4031 Strain AgainstListeria monocytogenesin Sterilized Tropical Cooked Peeled Shrimp

Abstract

The protective activity of a non-bacteriocinogenic Lactococcus piscium CNCM I-4031 strain against Listeria monocytogenes was investigated in tropical cooked peeled shrimp stored at 8°C in modified atmosphere packaging (50% N 2-50% CO 2). When inoculated alone (L. piscium 10 7 CFU g-1 and L. monocytogenes 10 4 CFU g-1), protective culture and target strain grew very well on shrimp reaching a maximum cell number of 10 9 CFU g-1 after 7 and 14 days, respectively. In the presence of L. piscium, growth of L. monocytogenes was totally prevented after 3 days of storage. The count was 3.4 log CFU g-1 lower than in the control after 10 days and until the end of storage (31 days). Using the Seafood Spoilage and Safety Predictor Software (http://sssp.dtuaqua.dk), it was shown that pH decrease from 6.58 to 5.94 and lactic acid concentration of 89.65 mM measured in the co-inoculated batch did not fully explain the inhibition observed.

Biopreservation of Sardinella longiceps and Penaeus monodon Using Protective Culture Streptococcus phocae PI 80 Isolated from Marine Shrimp Penaeus indicus

“…Protection of food is expected due to the production of organic acids, carbon dioxide, ethanol, hydrogen peroxide, and diacetyl [17]. A handful of these cultures are previously being used in preservation of brined shrimp [9], meat [5,14], beef [8], and fish fillets [1]. Previously, potent probiont from fermented food products was used as an efficient biopreservative for shelf-life extension of cheese product in our laboratory [22], but less is known about the possibility to use protective cultures for shelf-life extension of fishery products.…”

Adaptation to Cold and Proteomic Responses of the Psychrotrophic Biopreservative Lactococcus piscium Strain CNCM I-4031

“…Matamoros et al (35) previously isolated psychrotrophic lactic acid bacteria from seafood products and examined them for their ability to inhibit pathogenic and spoiling bacteria in a model medium. One of these strains, Lactococcus piscium CNCM I-4031, previously named EU2241, has been shown to extend the sensory shelf-life of vacuum-packed shrimp and cold-smoked salmon and to limit the development of Listeria monocytogenes, Staphylococcus aureus, and Brochothrix thermosphacta (12,13,34). This bacterium shows an uncommon temperature-related growth profile.…”

Evaluation of Probiotic L. rhamnosus GG as a Protective Culture in Sea Buckthorn-Based Beverage

“…Maragkoudakis and colleagues in 2009, demonstrated the application of Enterococcus faecium PCO71 and L. fermentum ACA-DC179 as protective culture in chicken meat against L. monocytogenes and S. enteriditis, respectively [22]. Similarly, there have been recent reports of inhibition of L. monocytogenes by a protective strain of Lactococcus piscium CNCM-I-4031 in cooked shrimp [23,24].…”