FN Archimer Export Format
PT CHAP
TI Selection of psychotrophic bacteria active against spoilage and pathogenic micro-organisms relevant for seafood products
BT Seafood Research from Fish to Dish - Quality, Safety & Processing of Wild & Farmed Seafood
AF MATAMOROS, Sébastien
   PILET, Marie-France
   GIGOUT, Frédérique
   PREVOST, Hervé
   LEROI, Françoise
AS 1:1,2;2:1;3:2;4:1;5:2;
FF 1:PDG-DOP-DCN-STAM;2:;3:PDG-DOP-DCN-STAM;4:;5:PDG-DOP-DCN-STAM;
C1 Laboratoire de Microbiologie Alimentaire et Industrielle, ENITIAA, Nantes, France
   Département de Sciences et Techniques Alimentaires Marines, IFREMER, Nantes, France
C2 ENITIAA, FRANCE
   IFREMER, FRANCE
SI NANTES
SE PDG-DOP-DCN-STAM
UR https://archimer.ifremer.fr/doc/00002/11339/7888.pdf
LA English
DT Book section
DE ;biopreservation;seafood products;psychrophilic lactic acid bacteria;inhibition
AB 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.
PY 2006
ID 11339
ER

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