Inhibition of Listeria monocytogenes by Carnobacterium spp. strains in a simulated cold smoked fish system stored at 4°C

Duffes, Frédérique; Leroi, Françoise; Boyaval, Patrick; Dousset, Xavier

doi:10.1016/s0168-1605(98)00206-2

Cited by 99 publications

(58 citation statements)

References 34 publications

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“…Several studies have been performed using LAB strains to inhibit L. monocytogenes in dairy, fish and meat products (1,15,27,39). Unfortunately, individual foods may also be inhibitory towards bacteriocins and thus reduce or eliminate their efficiency (17).…”

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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“…10 and 39 did not show any H 2 S-producing bacteria inhibition . C. maltaromaticum V1 and C. divergens V41 did not demonstrate antimicrobial activity against Escherichia coli or S. putrefaciens (Duffes et al, 1999b). C. alterfunditum EU2257 is the only exception, which exhibited a broad-spectrum antimicrobial profile by inhibiting in double layer assay C. sporogenes, L. monocytogenes, B. thermosphacta, L. farciminis, but also Gram negative bacteria such as Pseudomonas sp., S. liquefaciens, Psychrobacter sp., S. putrefaciens, and P. phosphoreum .…”

Section: Technological Assessmentmentioning

confidence: 93%

“…Thus, many studies reported C. maltaromaticum (formerly C. piscicola), C. divergens and C. alterfunditum strong inhibitory activity against L. monocytogenes, in vitro and in seafood (Duffes et al, 1999a,b;Brillet et al, 2004Brillet et al, , 2005Nilsson et al, 2004;Tahiri et al, 2004Tahiri et al, , 2009Vescovo et al, 2006). C. maltaromaticum and C. divergens were also found to inhibit, in supernatant spot assays, several other Gram positive bacteria, such as L. innocua, and LAB (L. sakei, E. faecalis, C. maltaromaticum, and C. divergens; Duffes et al, 1999b). On the contrary, Carnobacterium sp.…”

Section: Technological Assessmentmentioning

confidence: 99%

Lactic Acid Bacteria Selection for Biopreservation as a Part of Hurdle Technology Approach Applied on Seafood

et al. 2017

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As fragile food commodities, microbial, and organoleptic qualities of fishery and seafood can quickly deteriorate. In this context, microbial quality and security improvement during the whole food processing chain (from catch to plate), using hurdle technology, a combination of mild preserving technologies such as biopreservation, modified atmosphere packaging, and superchilling, are of great interest. As natural flora and antimicrobial metabolites producers, lactic acid bacteria (LAB) are commonly studied for food biopreservation. Thirty-five LAB known to possess interesting antimicrobial activity were selected for their potential application as bioprotective agents as a part of hurdle technology applied to fishery products. The selection approach was based on seven criteria including antimicrobial activity, alteration potential, tolerance to chitosan coating, and superchilling process, cross inhibition, biogenic amines production (histamine, tyramine), and antibiotics resistance. Antimicrobial activity was assessed against six common spoiling bacteria in fishery products (Shewanella baltica, Photobacterium phosphoreum, Brochothrix thermosphacta, Lactobacillus sakei, Hafnia alvei, Serratia proteamaculans) and one pathogenic bacterium (Listeria monocytogenes) in co-culture inhibitory assays miniaturized in 96-well microtiter plates. Antimicrobial activity and spoilage evaluation, both performed in cod and salmon juice, highlighted the existence of sensory signatures and inhibition profiles, which seem to be species related. Finally, six LAB with no unusual antibiotics resistance profile nor histamine production ability were selected as bioprotective agents for further in situ inhibitory assays in cod and salmon based products, alone or in combination with other hurdles (chitosan, modified atmosphere packing, and superchilling).

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“…Other salmon inoculation experiments have also shown a bacteriostatic effect, when different strains of C. piscicola were co-inoculated with L. monocytogenes (10,17), or a simulated smoked fish system (11). The direct inoculation of the crude extract of a bacteriocin will eliminate the inconvenience of the organoleptic changes that take place during growth of the producer strain.…”

Section: Salmon Inoculation For Growth Inhibition Of L Monocytogenesmentioning

confidence: 99%

Bacteriocin like substance production by Carnobacterium piscicola in a continuous system with three culture broths. Study of antagonism against Listeria monocytogenes on vacuum packaged salmon

Schöbitz

Bórquez

Costa

et al. 2006

Braz. J. Microbiol.

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Three culture media were studied for the bacteriocin like substance (BLS) production from Carnobacterium piscicola L 103 in a batch and continuous culture system. The efficacy of the antagonistic substance against Listeria monocytogenes was tested on vacuum packaged salmon. BLS was produced in a 1.0 L bioreactor by batch and continuous culture using D-MRS, mod. D-MRS and APT as nutrient broths. Salmon fillets were inoculated with BLS (200 AU mL -1 and 800 AU mL in D-MRS and mod. D-MRS broth, and of 400 AU mL -1 in APT broth. During continuous culture BLS activity increased to 6400 AU mL -1 in both types of MRS broths, while in APT the activity decreased to 50 AU mL -1 , indicating a clear advantage of the first two culture media and also of the continuous culture system. BLS had a bacteriostatic effect on L. monocytogenes when inoculated on salmon, with counts of 6.0 x 10 3 cfu cm -2 after 15 days. No significant differences were found between the two BLS activities used. In the control without BLS, L. monocytogenes counts increased to 1.0 x 10 6 cfu cm -2 after 15 days of storage.

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Inhibition of Listeria monocytogenes by Carnobacterium spp. strains in a simulated cold smoked fish system stored at 4°C

Cited by 99 publications

References 34 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

Lactic Acid Bacteria Selection for Biopreservation as a Part of Hurdle Technology Approach Applied on Seafood

Bacteriocin like substance production by Carnobacterium piscicola in a continuous system with three culture broths. Study of antagonism against Listeria monocytogenes on vacuum packaged salmon

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