کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
4363478 1301558 2006 5 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Inhibition of Listeria innocua growth by antimicrobial-producing lactic acid cultures in vacuum-packed cold-smoked salmon
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
پیش نمایش صفحه اول مقاله
Inhibition of Listeria innocua growth by antimicrobial-producing lactic acid cultures in vacuum-packed cold-smoked salmon
چکیده انگلیسی

The biopreservative potential of three antimicrobial-producing lactic acid bacteria strains was evaluated on cold-smoked salmon. Lactobacillus casei, Lactobacillus plantarum and Carnobacterium piscicola were added singly or in association to cold-smoked salmon, artificially contaminated with Listeria innocua and stored under vacuum for 30 days at 4 °C. All the lactic cultures were able to inhibit Listeria innocua growth, showing a bacteriostatic or bactericidal effect, without affecting negatively the sensory quality of the product. Lactobacillus casei was bacteriostatic when inoculated at 6 log cfu/g, but bactericidal at 8 log cfu/g, reducing Listeria innocua of 3.3 log cfu/g in comparison with the test at the end of storage. Lactobacillus plantarum and C. piscicola strains, inoculated singly at 6 log cfu/g reduced Listeria innocua counts of 2.8 and 2.7 log cfu/g, respectively, compared with the test. The association Lactobacillus casei–Lactobacillus plantarum was the most effective among the treatments with 6 log cfu/g inoculum, as Listeria innocua counts decreased of 3.2 log cfu/g compared with the test. The treatment with Lactobacillus casei–C. piscicola association was less effective than C. piscicola alone.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Microbiology - Volume 23, Issue 7, October 2006, Pages 689–693
نویسندگان
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