Effect of inoculation of Carnobacterium divergens V41, a biopreservative strain against Listeria monocytogenes risk, on the microbiological, chemical and sensory quality of cold-smoked salmon
The aim of this study was to develop a biopreservation strategy for cold-smoked salmon (CSS) by the use of lactic acid bacteria previously selected for their capability to inhibit the growth of Listeria monocytogenes in the product. The spoiling potential of three Carnobacterium strains ( Carnobacte...
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| Veröffentlicht in: | International journal of food microbiology 2005-01, Vol.104 (3), p.309-324 |
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| creator | Brillet, Anne Pilet, Marie-France Prevost, Hervé Cardinal, Mireille Leroi, Françoise |
| description | The aim of this study was to develop a biopreservation strategy for cold-smoked salmon (CSS) by the use of lactic acid bacteria previously selected for their capability to inhibit the growth of
Listeria monocytogenes in the product. The spoiling potential of three
Carnobacterium strains (
Carnobacterium divergens V41,
Carnobacterium piscicola V1 and SF668) was tested in sterile CSS blocks inoculated by 10
4–5 CFU g
−
1 and stored under vacuum for 9 days at 4 °C followed by 19 days at 8 °C.
C. divergens V41 grew a little faster than the other strains and none of the three carnobacteria showed any adverse effect on quality of the product, i.e. no off-odour detected by a trained panel, no total volatile basic nitrogen (TVBN) production, no acidification and no biogenic amine except a slight production of tyramine. An application on commercial CSS was tested by spraying
C. divergens V41 (10
4–5 CFU g
−
1
) on slices of four batches freshly processed in different smokehouses. Microbial, chemical and sensory characteristics were weekly compared to a control during 4 weeks of vacuum storage. When the natural microflora was initially weak (two batches
<
20 CFU g
−
1
),
C. divergens V41 quickly reached 10
7–8 CFU g
−
1
and a slight inhibition of endogenous Enterobacteriaceae, lactobacilli and yeasts was observed. The presence of
C. divergens V41 was slightly detected (odour and flavour) but none of the sample was considered as spoiled by the sensory panel. When the natural microflora was initially high (2 batches
>
10
4–5 CFU g
−
1
), no effect on the microflora, TVBN and biogenic amine production, nor on the sensory characteristics was observed in presence of
C. divergens V41. In conclusion, biopreservation of CSS using lactic acid bacteria such as
C. divergens V41 is a promising way to inhibit the growth of pathogenic bacteria such as
L. monocytogenes with low effect on the quality of the product. |
| doi_str_mv | 10.1016/j.ijfoodmicro.2005.03.012 |
| format | Article |
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Listeria monocytogenes in the product. The spoiling potential of three
Carnobacterium strains (
Carnobacterium divergens V41,
Carnobacterium piscicola V1 and SF668) was tested in sterile CSS blocks inoculated by 10
4–5 CFU g
−
1 and stored under vacuum for 9 days at 4 °C followed by 19 days at 8 °C.
C. divergens V41 grew a little faster than the other strains and none of the three carnobacteria showed any adverse effect on quality of the product, i.e. no off-odour detected by a trained panel, no total volatile basic nitrogen (TVBN) production, no acidification and no biogenic amine except a slight production of tyramine. An application on commercial CSS was tested by spraying
C. divergens V41 (10
4–5 CFU g
−
1
) on slices of four batches freshly processed in different smokehouses. Microbial, chemical and sensory characteristics were weekly compared to a control during 4 weeks of vacuum storage. When the natural microflora was initially weak (two batches
<
20 CFU g
−
1
),
C. divergens V41 quickly reached 10
7–8 CFU g
−
1
and a slight inhibition of endogenous Enterobacteriaceae, lactobacilli and yeasts was observed. The presence of
C. divergens V41 was slightly detected (odour and flavour) but none of the sample was considered as spoiled by the sensory panel. When the natural microflora was initially high (2 batches
>
10
4–5 CFU g
−
1
), no effect on the microflora, TVBN and biogenic amine production, nor on the sensory characteristics was observed in presence of
C. divergens V41. In conclusion, biopreservation of CSS using lactic acid bacteria such as
C. divergens V41 is a promising way to inhibit the growth of pathogenic bacteria such as
L. monocytogenes with low effect on the quality of the product.</description><identifier>ISSN: 0168-1605</identifier><identifier>ISSN: 0950-5423</identifier><identifier>EISSN: 1879-3460</identifier><identifier>EISSN: 1365-2621</identifier><identifier>DOI: 10.1016/j.ijfoodmicro.2005.03.012</identifier><identifier>CODEN: IJFMDD</identifier><language>eng</language><publisher>Amsterdam: Elsevier B.V</publisher><subject>antibacterial properties ; appearance (quality) ; bacterial contamination ; Biogenic amine ; biogenic amines ; Biological and medical sciences ; Biopreservation ; bioprocessing ; Carnobacterium ; Carnobacterium divergens ; Carnobacterium piscicola ; Cold-smoked salmon ; Enterobacteriaceae ; Fish and seafood industries ; flavor ; food contamination ; Food industries ; Food microbiology ; food pathogens ; food preservation ; food quality ; food spoilage ; food storage ; Fundamental and applied biological sciences. Psychology ; lactic acid bacteria ; Lactobacillus ; Life Sciences ; Listeria monocytogenes ; off odors ; plate count ; rancidity ; salmon ; Salmonidae ; Sensory analysis ; sensory evaluation ; sensory properties ; smoked fish ; Spoilage microflora ; spoliage microflora ; texture</subject><ispartof>International journal of food microbiology, 2005-01, Vol.104 (3), p.309-324</ispartof><rights>2005 Elsevier B.V.</rights><rights>2005 INIST-CNRS</rights><rights>Distributed under a Creative Commons Attribution 4.0 International License</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c491t-39962b1a9150f9c8f3ffed9c2fd3a301e037b9e152c39ed17259314ffd827e653</citedby><cites>FETCH-LOGICAL-c491t-39962b1a9150f9c8f3ffed9c2fd3a301e037b9e152c39ed17259314ffd827e653</cites><orcidid>0000-0002-7286-8517</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/j.ijfoodmicro.2005.03.012$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>230,314,780,784,885,3550,27924,27925,45995</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=17213851$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://hal.inrae.fr/hal-02680652$$DView record in HAL$$Hfree_for_read</backlink></links><search><creatorcontrib>Brillet, Anne</creatorcontrib><creatorcontrib>Pilet, Marie-France</creatorcontrib><creatorcontrib>Prevost, Hervé</creatorcontrib><creatorcontrib>Cardinal, Mireille</creatorcontrib><creatorcontrib>Leroi, Françoise</creatorcontrib><title>Effect of inoculation of Carnobacterium divergens V41, a biopreservative strain against Listeria monocytogenes risk, on the microbiological, chemical and sensory quality of cold-smoked salmon</title><title>International journal of food microbiology</title><description>The aim of this study was to develop a biopreservation strategy for cold-smoked salmon (CSS) by the use of lactic acid bacteria previously selected for their capability to inhibit the growth of
Listeria monocytogenes in the product. The spoiling potential of three
Carnobacterium strains (
Carnobacterium divergens V41,
Carnobacterium piscicola V1 and SF668) was tested in sterile CSS blocks inoculated by 10
4–5 CFU g
−
1 and stored under vacuum for 9 days at 4 °C followed by 19 days at 8 °C.
C. divergens V41 grew a little faster than the other strains and none of the three carnobacteria showed any adverse effect on quality of the product, i.e. no off-odour detected by a trained panel, no total volatile basic nitrogen (TVBN) production, no acidification and no biogenic amine except a slight production of tyramine. An application on commercial CSS was tested by spraying
C. divergens V41 (10
4–5 CFU g
−
1
) on slices of four batches freshly processed in different smokehouses. Microbial, chemical and sensory characteristics were weekly compared to a control during 4 weeks of vacuum storage. When the natural microflora was initially weak (two batches
<
20 CFU g
−
1
),
C. divergens V41 quickly reached 10
7–8 CFU g
−
1
and a slight inhibition of endogenous Enterobacteriaceae, lactobacilli and yeasts was observed. The presence of
C. divergens V41 was slightly detected (odour and flavour) but none of the sample was considered as spoiled by the sensory panel. When the natural microflora was initially high (2 batches
>
10
4–5 CFU g
−
1
), no effect on the microflora, TVBN and biogenic amine production, nor on the sensory characteristics was observed in presence of
C. divergens V41. In conclusion, biopreservation of CSS using lactic acid bacteria such as
C. divergens V41 is a promising way to inhibit the growth of pathogenic bacteria such as
L. monocytogenes with low effect on the quality of the product.</description><subject>antibacterial properties</subject><subject>appearance (quality)</subject><subject>bacterial contamination</subject><subject>Biogenic amine</subject><subject>biogenic amines</subject><subject>Biological and medical sciences</subject><subject>Biopreservation</subject><subject>bioprocessing</subject><subject>Carnobacterium</subject><subject>Carnobacterium divergens</subject><subject>Carnobacterium piscicola</subject><subject>Cold-smoked salmon</subject><subject>Enterobacteriaceae</subject><subject>Fish and seafood industries</subject><subject>flavor</subject><subject>food contamination</subject><subject>Food industries</subject><subject>Food microbiology</subject><subject>food pathogens</subject><subject>food preservation</subject><subject>food quality</subject><subject>food spoilage</subject><subject>food storage</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>lactic acid bacteria</subject><subject>Lactobacillus</subject><subject>Life Sciences</subject><subject>Listeria monocytogenes</subject><subject>off odors</subject><subject>plate count</subject><subject>rancidity</subject><subject>salmon</subject><subject>Salmonidae</subject><subject>Sensory analysis</subject><subject>sensory evaluation</subject><subject>sensory properties</subject><subject>smoked fish</subject><subject>Spoilage microflora</subject><subject>spoliage microflora</subject><subject>texture</subject><issn>0168-1605</issn><issn>0950-5423</issn><issn>1879-3460</issn><issn>1365-2621</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2005</creationdate><recordtype>article</recordtype><recordid>eNqNktuO0zAQhiMEEmXhGTAXIK3UBB9y8uWqWlikSlzAcmtNnXHrbhJ37bRSn45XY0JXwCU3Pn7_P-MZZ9k7wQvBRf1xX_i9C6EbvI2hkJxXBVcFF_JZthBto3NV1vx5tiC2zUXNq5fZq5T2nECl-CL7eesc2okFx_wY7LGHyYdx3q4gjmEDdsLojwPr_AnjFsfEfpRiyYBtfDhETBhPJDkhS1MEPzLY0pgmtvZpVgIbAvmep0BaTCz69LBkFGHaIfudNPn0Yest9EtmdzjMKwZjxxIFC_HMHo_Q--k852RD3-VpCA9I19CT9evshYM-4Zun-Sq7_3T7fXWXr79-_rK6Wee21GLKlda13AjQouJO29YpenanrXSdAsUFctVsNIpKWqWxE42stBKlc10rG6wrdZVdX3x30JtD9APEswngzd3N2sxnXNYtryt5EsR-uLCHGB6PmCYz-GSx72HEcExGaN3WZVUSqC8glSGliO6Ps-Bmbq_Zm3_aa-b2Gq4MtZe075-CQKKKuQij9emvQSOFaqs5mbcXzkEwsKX6m_tvkgt6NC-JUkSsLgRS_U4eo0nW42ix85G-humC_498fgGNOM6R</recordid><startdate>20050101</startdate><enddate>20050101</enddate><creator>Brillet, Anne</creator><creator>Pilet, Marie-France</creator><creator>Prevost, Hervé</creator><creator>Cardinal, Mireille</creator><creator>Leroi, Françoise</creator><general>Elsevier B.V</general><general>Elsevier</general><general>Wiley</general><scope>FBQ</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QL</scope><scope>7QR</scope><scope>7T7</scope><scope>8FD</scope><scope>C1K</scope><scope>F1W</scope><scope>FR3</scope><scope>H95</scope><scope>L.G</scope><scope>P64</scope><scope>1XC</scope><orcidid>https://orcid.org/0000-0002-7286-8517</orcidid></search><sort><creationdate>20050101</creationdate><title>Effect of inoculation of Carnobacterium divergens V41, a biopreservative strain against Listeria monocytogenes risk, on the microbiological, chemical and sensory quality of cold-smoked salmon</title><author>Brillet, Anne ; Pilet, Marie-France ; Prevost, Hervé ; Cardinal, Mireille ; Leroi, Françoise</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c491t-39962b1a9150f9c8f3ffed9c2fd3a301e037b9e152c39ed17259314ffd827e653</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2005</creationdate><topic>antibacterial properties</topic><topic>appearance (quality)</topic><topic>bacterial contamination</topic><topic>Biogenic amine</topic><topic>biogenic amines</topic><topic>Biological and medical sciences</topic><topic>Biopreservation</topic><topic>bioprocessing</topic><topic>Carnobacterium</topic><topic>Carnobacterium divergens</topic><topic>Carnobacterium piscicola</topic><topic>Cold-smoked salmon</topic><topic>Enterobacteriaceae</topic><topic>Fish and seafood industries</topic><topic>flavor</topic><topic>food contamination</topic><topic>Food industries</topic><topic>Food microbiology</topic><topic>food pathogens</topic><topic>food preservation</topic><topic>food quality</topic><topic>food spoilage</topic><topic>food storage</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>lactic acid bacteria</topic><topic>Lactobacillus</topic><topic>Life Sciences</topic><topic>Listeria monocytogenes</topic><topic>off odors</topic><topic>plate count</topic><topic>rancidity</topic><topic>salmon</topic><topic>Salmonidae</topic><topic>Sensory analysis</topic><topic>sensory evaluation</topic><topic>sensory properties</topic><topic>smoked fish</topic><topic>Spoilage microflora</topic><topic>spoliage microflora</topic><topic>texture</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Brillet, Anne</creatorcontrib><creatorcontrib>Pilet, Marie-France</creatorcontrib><creatorcontrib>Prevost, Hervé</creatorcontrib><creatorcontrib>Cardinal, Mireille</creatorcontrib><creatorcontrib>Leroi, Françoise</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Chemoreception Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ASFA: Aquatic Sciences and Fisheries Abstracts</collection><collection>Engineering Research Database</collection><collection>Aquatic Science & Fisheries Abstracts (ASFA) 1: Biological Sciences & Living Resources</collection><collection>Aquatic Science & Fisheries Abstracts (ASFA) Professional</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Hyper Article en Ligne (HAL)</collection><jtitle>International journal of food microbiology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Brillet, Anne</au><au>Pilet, Marie-France</au><au>Prevost, Hervé</au><au>Cardinal, Mireille</au><au>Leroi, Françoise</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effect of inoculation of Carnobacterium divergens V41, a biopreservative strain against Listeria monocytogenes risk, on the microbiological, chemical and sensory quality of cold-smoked salmon</atitle><jtitle>International journal of food microbiology</jtitle><date>2005-01-01</date><risdate>2005</risdate><volume>104</volume><issue>3</issue><spage>309</spage><epage>324</epage><pages>309-324</pages><issn>0168-1605</issn><issn>0950-5423</issn><eissn>1879-3460</eissn><eissn>1365-2621</eissn><coden>IJFMDD</coden><abstract>The aim of this study was to develop a biopreservation strategy for cold-smoked salmon (CSS) by the use of lactic acid bacteria previously selected for their capability to inhibit the growth of
Listeria monocytogenes in the product. The spoiling potential of three
Carnobacterium strains (
Carnobacterium divergens V41,
Carnobacterium piscicola V1 and SF668) was tested in sterile CSS blocks inoculated by 10
4–5 CFU g
−
1 and stored under vacuum for 9 days at 4 °C followed by 19 days at 8 °C.
C. divergens V41 grew a little faster than the other strains and none of the three carnobacteria showed any adverse effect on quality of the product, i.e. no off-odour detected by a trained panel, no total volatile basic nitrogen (TVBN) production, no acidification and no biogenic amine except a slight production of tyramine. An application on commercial CSS was tested by spraying
C. divergens V41 (10
4–5 CFU g
−
1
) on slices of four batches freshly processed in different smokehouses. Microbial, chemical and sensory characteristics were weekly compared to a control during 4 weeks of vacuum storage. When the natural microflora was initially weak (two batches
<
20 CFU g
−
1
),
C. divergens V41 quickly reached 10
7–8 CFU g
−
1
and a slight inhibition of endogenous Enterobacteriaceae, lactobacilli and yeasts was observed. The presence of
C. divergens V41 was slightly detected (odour and flavour) but none of the sample was considered as spoiled by the sensory panel. When the natural microflora was initially high (2 batches
>
10
4–5 CFU g
−
1
), no effect on the microflora, TVBN and biogenic amine production, nor on the sensory characteristics was observed in presence of
C. divergens V41. In conclusion, biopreservation of CSS using lactic acid bacteria such as
C. divergens V41 is a promising way to inhibit the growth of pathogenic bacteria such as
L. monocytogenes with low effect on the quality of the product.</abstract><cop>Amsterdam</cop><pub>Elsevier B.V</pub><doi>10.1016/j.ijfoodmicro.2005.03.012</doi><tpages>16</tpages><orcidid>https://orcid.org/0000-0002-7286-8517</orcidid><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0168-1605 |
| ispartof | International journal of food microbiology, 2005-01, Vol.104 (3), p.309-324 |
| issn | 0168-1605 0950-5423 1879-3460 1365-2621 |
| language | eng |
| recordid | cdi_hal_primary_oai_HAL_hal_02680652v1 |
| source | Wiley Journals; Elsevier ScienceDirect Journals Complete; Oxford Journals Open Access Collection |
| subjects | antibacterial properties appearance (quality) bacterial contamination Biogenic amine biogenic amines Biological and medical sciences Biopreservation bioprocessing Carnobacterium Carnobacterium divergens Carnobacterium piscicola Cold-smoked salmon Enterobacteriaceae Fish and seafood industries flavor food contamination Food industries Food microbiology food pathogens food preservation food quality food spoilage food storage Fundamental and applied biological sciences. Psychology lactic acid bacteria Lactobacillus Life Sciences Listeria monocytogenes off odors plate count rancidity salmon Salmonidae Sensory analysis sensory evaluation sensory properties smoked fish Spoilage microflora spoliage microflora texture |
| title | Effect of inoculation of Carnobacterium divergens V41, a biopreservative strain against Listeria monocytogenes risk, on the microbiological, chemical and sensory quality of cold-smoked salmon |
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