||Matamoros Sébastien1, 2, Pilet Marie-France1, Gigout Frédérique2, Prevost Hervé1, Leroi Françoise2
||1 : Laboratoire de Microbiologie Alimentaire et Industrielle, ENITIAA, Nantes, France
2 : Département de Sciences et Techniques Alimentaires Marines, IFREMER, Nantes, France
||Seafood Research from Fish to Dish - Quality, Safety & Processing of Wild & Farmed Seafood
||biopreservation, seafood products, psychrophilic lactic acid bacteria, inhibition
||In this study, 51 seafood products were screened to select psychrophilic inhibiting lactic acid bacteria. 5575 colonies were tested for inhibition against four target strains : Listeria monocytogenes, Staphylococcus xylosus, Pseudomonas sp. and Serratia liquefaciens. 456 colonies (8,2%) showed inhibition and 132 (28,9%) of them were picked up. 54 isolates growing at 15°C but not at 30°C were selected. Basic phenotypic characteristics (Gram, catalase and oxidase test) were then tested. Finally, 52 presumptive psychrophilic LAB strains were selected. The inhibition spectrum of these strains was enlarged to 14 spoiling or pathogenic target strains relevant for seafood products. The inhibition profiles were recorded, and clustering was made to separate eight distinct groups.