Inhibition of Listeria monocytogenes in cold smoked salmon by addition of sakacin P and/or live Lactobacillus sakei cultures
Publication details
Journal : Food Microbiology , vol. 18 , p. 431–439 , 2001
Publisher : Elsevier
International Standard Numbers
:
Printed
:
0740-0020
Electronic
:
1095-9998
Publication type : Academic article
Issue : 4
Links
:
DOI
:
doi.org/10.1006/fmic.2001.0420
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Kjetil Aune
Chief Librarian
kjetil.aune@nofima.no
Summary
Listeria monocytogenes is the causative agent of food-related listeriosis. It has the ability to grow in vacuum-packaged food at chiller temperatures and is relatively tolerant to salt and low pH thus it is difficult to control its growth in food. Listeria monocytogenes was added to vacuum-packed cold smoked salmon together with known concentrations of the bacteriocin sakacin P or nisin and/or one of two isogenic strains of the lactic acid bacteria Lactobacillus sakei. The vacuum-packaged salmon samples were incubated at 10 degreesC for 4 weeks. Of the isogenic L. sakei strains, one produced sakacin P and the other did not. Both sakacin P and nisin had an initial inhibiting effect on growth of L. monocytogenes. Addition of the sakacin P-producing or the non-producing L. sakei had a bacteriostatic effect on L. monocytogenes during the complete storage period. When the sakacin P-producing L. sakei culture was added to vacuum-packed cold smoked salmon together with sakacin P a bacteriocidal effect on L. monocytogenes was observed. (C) 2001 Academic Press.