FN Archimer Export Format
PT J
TI Lactic acid bacteria selection for biopreservation as a part of hurdle technology approach applied on seafood
BT 
AF WIERNASZ, Norman
   CORNET, Josiane
   CARDINAL, Mireille
   PILET, Marie-France
   PASSERINI, Delphine
   LEROI, Francoise
AS 1:1,2;2:1;3:1;4:2;5:1;6:1;
FF 1:;2:PDG-RBE-BRM-LEMMMB;3:PDG-RBE-BRM-LEMMMB;4:;5:PDG-RBE-BRM-LEMMMB;6:PDG-RBE-BRM-LEMMMB;
C1 IFREMER, Lab Ecosyst Microbiens & Mol Marines Biotecnol, Nantes, France
   ONIRIS, UBL, France
C2 IFREMER, FRANCE
   ONIRIS, FRANCE
SI NANTES
SE PDG-RBE-BRM-LEMMMB
IN WOS Ifremer jusqu'en 2018
   DOAJ
   copubli-france
IF 5.247
TC 35
UR https://archimer.ifremer.fr/doc/00382/49342/49732.pdf
LA English
DT Article
DE ;antimicrobial activity;spoilage;screening;chitosan;fish juice;safety assessment
AB 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). 
PY 2017
SO Frontiers In Marine Science
SN 2296-7745
PU Frontiers Media SA
VL 4
IS 119
UT 000457690600119
DI 10.3389/fmars.2017.00119
ID 49342
ER

EF