Inhibition of Listeria monocytogenes by In Situ Produced and Semipurified Bacteriocins of Carnobacterium spp. on Vacuum-Packed, Refrigerated Cold-Smoked Salmon

Abstract

Listeria monocytogenes inhibition by Carnobacterium strains and crude bacteriocins on sterile and commercial vacuum-packed cold-smoked salmon stored at 4 degrees C and 8 degrees C was investigated. Carnobacterium piscicola V1 was bactericidal against L. monocytogenes at the two temperatures, whereas Carnobacterium divergens V41 presented a bacteriostatic effect. C. piscicola SF668 delayed L. monocytogenes growth at 8 degrees C and had a bacteriostatic effect at 4 degrees C. Listeria growth was not affected by a non-bacteriocin-producing C. piscicola. Crude extracts of piscicocins were bactericidal at 4 degrees C and 8 degrees C. Listeria growth was delayed by divercin V41 at 8 degrees C and was inhibited at 4 degrees C. Nisin delayed Listeria growth at 8 degrees C and was bacteriostatic at 4 degrees C. The present study demonstrates that L. monocytogenes growth could be prevented on vacuum-packed cold-smoked salmon by Carnobacterium and associated bacteriocins at chilled temperatures. Moreover, no product spoilage could be observed with the use of such bacteriocin-producing strains as demonstrated by good sensorial analyses and low biogenic amine production.

Article

“…Toutes les études réalisées en ajoutant artificiellement L. monocytogenes dans du saumon fumé ont montré une croissance importante (2-3 log UFC·g -1 ) de cette bactérie en quelques semaines de conservation sous vide à 4°C, avec une accentuation notable (5-6 log UFC·g -1 ) si le stockage s'effectue à 8°C [14,36]. Cependant, les résultats observés sur des saumons fumés naturellement contaminés sont beaucoup moins alarmants.…”

“…piscicola SF668 [14]. Ces trois souches sont capables d'inhiber L. monocytogenes dans un système simulant le saumon fumé conservé à 4°C [14]. Cb.…”

Untitled

“…Although there are several successful studies in the literature conserning the prevention of this pathogen in smoked products, where bioprotective cultures ozone, irradiation, HHP are used (Nilsson et al, 1999;Dufes et al, 1999;Vaz-Velho et al, 2006), such preventive measures should be applied in caution since the efficiency of such applications are affected by several factors such as intrinsic food characteristics. Although the US requires zero tolerance for L. monocytogenes in SFPs.…”

Bacteriocins of Aquatic Microorganisms and Their Potential Applications in the Seafood Industry

“…Thus, these species have been the focus of intense research due to their potential as probiotics (Leisner et al, 2007;Rihakova et al, 2009). Piscicocin V1a, V1b, divercin V41, piscicocin CS526, divergicin M35, carnocin U149, and carnobacteriocin B2 are some of the bacteriocins isolated from marine Carnobacterium species (Table 3) (Bhugaloo-Vial et al, 1996;Duffes et al, 1999;Metivier et al, 1998;Stoffels et al, 1992;Suzuki et al, 2005;Tahiri et al, 2004;. These bacteriocins share similar characteristics with the Class II bacteriocins of Gram-positive bacteria.…”