FN Archimer Export Format
PT J
TI Selection and evaluation of seafood-borne psychrotrophic lactic acid bacteria as inhibitors of pathogenic and spoilage bacteria
BT 
AF MATAMOROS, Sebastien
   PILET, Marie-France
   GIGOUT, Frederique
   PREVOST, Herve
   LEROI, Francoise
AS 1:1,2;2:2;3:1;4:2;5:1;
FF 1:PDG-DOP-DCN-STAM;2:;3:;4:;5:PDG-DOP-DCN-STAM;
C1 IFREMER, Dept Sci & Tech Alimentaires, F-44311 Nantes 3, France.
   ENITIAA, SECALIM ENVN, INRA, UMR 1014, Nantes, France.
C2 IFREMER, FRANCE
   ENITIAA, FRANCE
   INRA, FRANCE
SI NANTES
SE PDG-DOP-DCN-STAM
IN WOS Ifremer jusqu'en 2018
   copubli-france
   copubli-p187
IF 3.216
TC 67
UR https://archimer.ifremer.fr/doc/2009/publication-6472.pdf
LA English
DT Article
DE ;Carnobacterium alterfunditum;Lactobacillus fuchuensis;Leuconostoc gelidum;Lactococcus piscium;Psychrotrophic;Inhibition;Seafood;Lactic acid bacteria
AB In this study, inhibitory psychrotrophic lactic acid bacteria were isolated and investigated for future use in biopreservation of seafood products. Screening of 5575 colonies isolated from various seafood products resulted in the selection of 132 colonies presenting inhibitory properties. Among them, 52 isolates had characteristics of LAB and showed growth at 15 °C but not at 30 °C. The inhibition spectrum of these 52 isolates against 14 target strains (Gram-positive and -negative) showed inhibition of typical seafood spoiling and pathogenic bacteria and enabled the formation of seven interesting clusters. Sequencing of the 16S rRNA gene of a representative isolate from each cluster identified three Leuconostoc gelidum, two Lactococcus piscium, one Lactobacillus fuchuensis and one Carnobacterium alterfunditum. Theses strains did not produce histamine nor tyramine, and showed no particular antibiotic resistance profile. Growth rate as a function of temperature was tested for one L. piscium and one L. gelidum isolate and confirmed their psychrotrophic behavior. One out of seven isolates showed bacteriocin-like activity. The inhibition mechanisms of the other isolates are still unknown but may be due to competition for substrate. Absence of a bacteriocin-like component could be a positive point to gain rapid authorization for food application in France. This collection of LAB is now ready for testing on products.
PY 2009
PD SEP
SO Food Microbiology
SN 0740-0020
PU Elsevier
VL 26
IS 6
UT 000267794900012
BP 638
EP 644
DI 10.1016/j.fm.2009.04.011
ID 6472
ER

EF