Lactic acid bacteria selection for biopreservation as a part of hurdle technology approach applied on seafood

Type Article
Date 2017
Language English
Author(s) Wiernasz Norman1, 2, Cornet Josiane1, Cardinal MireilleORCID1, Pilet Marie-France2, Passerini DelphineORCID1, Leroi Francoise1
Affiliation(s) 1 : IFREMER, Lab Ecosyst Microbiens & Mol Marines Biotecnol, Nantes, France
2 : ONIRIS, UBL, France
Source Frontiers In Marine Science (2296-7745) (Frontiers Media SA), 2017 , Vol. 4 , N. 119 , P. 15p.
DOI 10.3389/fmars.2017.00119
WOS© Times Cited 22
Keyword(s) antimicrobial activity, spoilage, screening, chitosan, fish juice, safety assessment

As fragile food commodities, microbial and organoleptic qualities of fishery and seafood can quickly deteriorate. In this context, microbial quality and security improvement during the whole food processing chain (from catch to plate), using hurdle technology, a combination of mild preserving technologies such as biopreservation, modified atmosphere packaging and superchilling, are of great interest. Thirty-five lactic acid bacteria (LAB) belonging to the species Carnobacterium maltaromaticum, Carnobacterium inhibens, Lactococcus piscium, Leuconostoc gelidum, Vagococcus fluvialis, Vagococcus penaei and Aerococcus viridans, known to possess interesting antimicrobial activity, were chosen for their potential application as bioprotective agents as a part of hurdle technology applied to fishery products. The selection approach was based on 7 criteria including antimicrobial activity, alteration potential, resistance to chitosan coating and superchilling process, cross inhibition, biogenic amines production (histamine, tyramine) and antibiotics resistance. Antimicrobial activity was assessed against 6 common spoiling bacteria in fishery products (Shewanella baltica, Photobacterium phosphoreum, Brochothrix thermosphacta, Lactobacillus sakei, Hafnia alvei, Serratia proteamaculans) and 1 pathogenic bacteria (Listeria monocytogenes) in co-culture inhibitory assays miniaturized in 96-well microtiter plates. Antimicrobial activity and spoilage evaluation, both performed in cod and salmon juice, highlighted the existence of sensory signatures and inhibition profiles, which seem to be species related. Finally 6 LAB with no unusual antibiotics resistance profile nor histamine production ability were selected as bioprotective agents for further in situ inhibitory assays in cod and salmon based products, alone or in combination with other hurdles (chitosan, modified atmosphere packing and superchilling).

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Wiernasz Norman, Cornet Josiane, Cardinal Mireille, Pilet Marie-France, Passerini Delphine, Leroi Francoise (2017). Lactic acid bacteria selection for biopreservation as a part of hurdle technology approach applied on seafood. Frontiers In Marine Science, 4(119), 15p. Publisher's official version : , Open Access version :