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Growth control of listeria innocua 2030c on vacuum-packaged cold-smoked salmon ...
Tomé, Elisabetta; Gibbs, Paul A.; Teixeira, Paula C.Five bacteriocin-producing lactic acid bacteria (LAB): Enterococcus faecium ET05, Lactobacillus curvatus ET06, L. curvatus ET30, L. deldrueckii ET32 and Pediococcus acidilactici ET34, selected by their capacity for growth and producing inhibition in vitro at high salt-on-water content, low temperature and anaerobic atmosphere, conditions simulating cold-smoked fish,were inoculated onto salmon fillets, in co-cul...
In vitro tests of suitability of bacteriocin-producing lactic acid bacteria, as...
Tomé, Elisabetta; Pereira, Vera L.; Lopes, Carla I.; Gibbs, Paul A.; Teixeira, Paula C.The objectives of this study were to ascertain the in vitro potential of nine bacteriocin-producing lactic acid bacteria (LAB) strains, isolated from vacuum-packaged cold-smoked salmon (CSS), for possible use as biopreservative cultures against Listeria monocytogenes. The antilisterial activity of cultures’ supernatants was assessed at 0.5%, 3.0% and 5.0% w/v of salt, at 5ºC, 10ºC and 25ºC both in aerobic and a...
Anti-listerial inhibitory lactic acid bacteria isolated from commercial cold sm...
Tome, Elisabetta; Teixeira, Paula; Gibbs, Paul A.The natural microflora of cold-smoked fish at the end of shelf-life are lactic acid bacteria (LAB). Some of these display a capacity to inhibit spoilage as well as several strains of pathogenic micro-organisms, e.g. Listeria monocytogenes which is isolated frequently from cold-smoked salmon (CSS). Eight batches of sliced vacuum-packed CSS from Norway, Scotland and Spain were collected at retail. Packs were stor...
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