No abstract

No abstract

No abstract

No abstract

The susceptibility of 11 strains of Listeria monocytogenes to divergicin M35, a bacteriocin produced by Carnobacterium divergens strain M35, and to aqueous extracts of garlic, onion, oregano, red chili and black pepper at 30 and 10C, was evaluated using a microdilution assay. The susceptibility of divergicin‐resistant strains to combinations of these agents was also evaluated. Three strains were resistant to divergicin M35 (>500 µg/mL) at 30C but were more susceptible at 10C. Garlic gave the most inhibitory plant extract, followed by onion, while oregano, red chili and black pepper extracts were less active at both temperatures. Garlic extract and divergicin M35 combined or with other extracts increased inhibitory activity against the divergicin‐resistant strains. The garlic/divergicin combination was the most effective at inhibiting these strains and was bactericidal at both temperatures. Log‐phase cells were the most susceptible to the garlic/divergicin combination. Stationary‐phase cells were much more resistant at both incubation temperatures. Furthermore, the effect of the garlic/divergicin combination at inhibiting divergicin‐resistant L. monocytogenes in a food system was also studied using cold‐smoked salmon as a food model. Results indicated that this combination could efficiently reduce the viability of L. monocytogenes in smoked salmon stored at 10C. PRACTICAL APPLICATIONS There is increasing popularity worldwide for chemical preservative‐free, ready‐to‐eat and minimally processed seafood with low salt, fat and sugar content. Bacteriocins produced from lactic acid bacteria can have a potential application to prolong the shelf life of cold‐smoked salmon. Also, plant and spice extracts have been shown to contain antibacterial substances with potential for application in foods. Thus, this research explores the combination of divergicin M35, a bacteriocin produced by Carnobacterium divergens strain M35, and aqueous extracts of garlic, onion, oregano, red chili and black pepper to inhibit Listeria monocytogenes and to prolong the shelf life of cold‐smoked salmon.