FN Archimer Export Format
PT J
TI Selection of bioprotective cultures for preventing cold-smoked salmon spoilage
BT 
AF LEROI, Francoise
   CORNET, Josiane
   CHEVALIER, Frederique
   CARDINAL, Mireille
   COEURET, Gwendoline
   CHAILLOU, Stephane
   JOFFRAUD, Jean-Jacques
AS 1:1;2:2;3:1;4:2;5:3,4;6:3,4;7:1;
FF 1:PDG-RBE-BRM-LEMMMB;2:PDG-RBE-BRM-BIORAPHE;3:PDG-RBE-BRM-LEMMMB;4:PDG-RBE-BRM-BIORAPHE;5:;6:;7:PDG-RBE-BRM-LEMMMB;
C1 IFREMER, Lab Ecosyst Microbiens & Mol Marines Biotechnol E, F-44311 Nantes, France.
   IFREMER, Lab Bioressources Marines & Bioraffinerie Hydroly, F-44311 Nantes, France.
   INRA, Micalis UMR1319, Lact Acid Bacteria & Meat Microbial Ecosyst Lab, F-78350 Jouy En Josas, France.
   AgroParisTech, INRA Micalis, Paris, France.
C2 IFREMER, FRANCE
   IFREMER, FRANCE
   INRA, FRANCE
   AGROPARISTECH, FRANCE
SI NANTES
SE PDG-RBE-BRM-LEMMMB
   PDG-RBE-BRM-BIORAPHE
IN WOS Ifremer jusqu'en 2018
   copubli-france
   copubli-p187
IF 3.445
TC 49
UR https://archimer.ifremer.fr/doc/00268/37966/36045.pdf
LA English
DT Article
DE ;Biopreservation;Lactic acid bacteria;Sensory analysis;Seafood products;Microbial ecosystem;Pyrosequencing
AB Biopreservation is a natural technology of food preservation, which consists of inoculating food with microorganisms selected for their antibacterial properties. The objective of this study was to select lactic acid bacteria (LAB) to improve the quality of cold-smoked salmon (CSS). In this work, different strains representative of the 4 dominant species, identified in a previous study by pyrosequencing the 16S rRNA gene, were isolated and their spoiling potential in CSS blocks, sterilized by ionization, was assessed by twelve trained panelists along the vacuum storage at 8 °C . Photobacterium phosphoreum, Brochothrix thermosphacta and Serratia proteamaculans released strong off-odors whereas the spoiling potential of Carnobacterium divergens was weaker. The spoiling capacity of Lactococcus piscium EU2241, Leuconostoc gelidum EU2247, Lactobacillus sakei EU2885, Staphylococcus equorum S030674 and 4 commercial starters was tested by the same method and 2 strains were eliminated due to off-odor production. The effect of the 6 selected LAB against the 4 specific spoiling organisms (SSOs) selected was tested by challenge tests in sterile CSS blocks. The protective effect of the LAB differed from one SSO to another and no correlation could be established between the sensory improvement, SSO inhibition, and the implantation or acidification of protective cultures (PCs). All the PCs except L. piscium reduced the off-odors released by P. phosphoreum although some of them had no effect on its growth. S. equorum, which did not grow in CSS, favored the implantation of P. phosphoreum but prevented its off-odor formation. L. piscium was the only strain that prevented the spoilage of B. thermosphacta and S. proteamaculans although it did not grow very well and did not acidify the product. L. gelidum EU2247 inhibited the growth of these 2 SSOs and lowered the pH but had no effect on the sensory quality. Finally, L. piscium was tested in 2 naturally contaminated products, with a positive effect on 1 batch. This effect was not correlated with the microbial ecosystem as determined by acultural and cultural techniques. Based on these results, the selection strategy is discussed.
PY 2015
PD NOV
SO International Journal Of Food Microbiology
SN 0168-1605
PU Elsevier Science Bv
VL 213
UT 000364265700010
BP 79
EP 87
DI 10.1016/j.ijfoodmicro.2015.05.005
ID 37966
ER

EF