Salmon Gravlax Biopreservation With Lactic Acid Bacteria: A Polyphasic Approach to Assessing the Impact on Organoleptic Properties, Microbial Ecosystem and Volatilome Composition

Abstract

Seafood and fishery products are very perishable commodities with short shelf-lives owing to rapid deterioration of their organoleptic and microbiological quality. Microbial growth and activity are responsible for up to 25% of food losses in the fishery industry. In this context and to meet consumer demand for minimally processed food, developing mild preservation technologies such as biopreservation represents a major challenge. In this work, we studied the use of six lactic acid bacteria (LAB), previously selected for their properties as bioprotective agents, for salmon dill gravlax biopreservation. Naturally contaminated salmon dill gravlax slices, with a commercial shelf-life of 21 days, were purchased from a French industrial company and inoculated by spraying with the protective cultures (PCs) to reach an initial concentration of 10 6 log CFU/g. PC impact on gravlax microbial ecosystem (cultural and acultural methods), sensory properties (sensory profiling test), biochemical parameters (pH, TMA, TVBN, biogenic amines) and volatilome was followed for 25 days of storage at 8 • C in vacuum packaging. PC antimicrobial activity was also assessed in situ against Listeria monocytogenes. This polyphasic approach underlined two scenarios depending on the protective strain. Carnobacterium maltaromaticum SF1944, Lactococcus piscium EU2229 and Leuconostoc gelidum EU2249, were very competitive in the product, dominated the microbial ecosystem, and displayed antimicrobial activity against the spoilage microbiota and L. monocytogenes. The strains also expressed their own sensory and volatilome signatures. However, of these three strains, C. maltaromaticum SF1944 did not induce strong spoilage and was the most efficient for L. monocytogenes growth control. By contrast, Vagococcus fluvialis CD264, Carnobacterium inhibens MIP2551 and Aerococcus viridans SF1044 were not competitive, did not express strong antimicrobial activity and produced only few organic volatile compounds (VOCs). However, V. fluvialis

New Insight into Antimicrobial Compounds from Food and Marine-Sourced Carnobacterium Species through Phenotype and Genome Analyses

“…The acquisition of RiPPs in these environmental species could be due to the adaptation to fight against Gram-positive strains largely present in the food microbiome and absent in oceans. This is consistent with a previous study showing that the MIP2551 strain lacking in RiPPs was not competitive in salmon gravlax [ 68 ]. Other BGC such as terpene were exclusively predicted in environmental species, with the exception of BGC T2.…”

Characterization of Bacterial Communities of Cold-Smoked Salmon during Storage

“…However, no differences between the factories were observed. While we observed a global increase in the OTUs’ richness, Wiernasz et al (2020) highlighted a reduction of the number of OTUs on salmon gravlax during 21 days of storage [ 55 ]. Salmon gravlax is a salt-sugar mixture with spices that is not treated using smoke or heat.…”

Innovative Seafood Preservation Technologies: Recent Developments

“…In this experiment, Lactococcus piscium strains showed higher inhibiting capacities, extending product sensory quality to 28 days of storage. Finally, Wiernasz et al [ 102 ] investigated the use of six LAB strains, previously selected for salmon dill gravlax biopreservation. Salmon dill gravlax slices were inoculated by spraying with the protective cultures (PCs), reaching an initial concentration of 10 6 log cfu/g.…”