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In vitro tests of suitability of bacteriocin-producing lactic acid bacteria, as potential biopreservation cultures in vacuum-packaged cold-smoked salmon.

Author(s) : TOMÉ E., PEREIRA V. L., LOPES C. I., et al.

Type of article: Article

Summary

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 5, 10 and 25°C both in aerobic and anaerobic atmospheres, simulating the conditions pertaining in vacuum-packaged CSS. The kinetics of growth, bacteriocin biosynthesis, the minimum inhibitory concentrations of ten antibiotics, histamine and tyramine production of LAB strains, were determined jointly with the haemolytic activity for the enterococci. Only five strains were able to secrete active bacteriocins into the culture medium, at high salt concentrations and low temperatures, both in aerobic and anaerobic atmospheres. Enterococci showed neither haemolytic activity nor vancomycin resistance. The production of histamine was not observed for any of the bacteriocin-producing strains. [Reprinted with permission from Elsevier. Copyright, 2007].

Details

  • Original title: In vitro tests of suitability of bacteriocin-producing lactic acid bacteria, as potential biopreservation cultures in vacuum-packaged cold-smoked salmon.
  • Record ID : 2008-1312
  • Languages: English
  • Source: Food Control The International Journal of HACCP and Food Safety - vol. 19 - n. 5
  • Publication date: 2008/05

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