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dc.contributor.authorAymerich, Teresa
dc.contributor.authorRodríguez, Maria
dc.contributor.authorGarriga, Margarita
dc.contributor.authorBover-Cid, Sara
dc.contributor.otherIndústries Alimentàriesca
dc.date.accessioned2019-06-06T12:24:56Z
dc.date.available2020-04-25T22:01:08Z
dc.date.issued2019-04-26
dc.identifier.citationAymerich, Teresa, Maria Rodríguez, Margarita Garriga, and Sara Bover-Cid. 2019. "Assessment Of The Bioprotective Potential Of Lactic Acid Bacteria Against Listeria Monocytogenes On Vacuum-Packed Cold-Smoked Salmon Stored At 8 °C.". Food Microbiology 83: 64-70. Elsevier BV. doi:10.1016/j.fm.2019.04.011.ca
dc.identifier.issn0740-0020ca
dc.identifier.urihttp://hdl.handle.net/20.500.12327/417
dc.description.abstractSmoked salmon is a highly appreciated delicatessen product. Nevertheless, this ready-to-eat (RTE) product is considered at risk for Listeria monocytogenes, due to both the prevalence and growth potential of this bacteria on the product. Biopreservation may be considered a mild and natural effective strategy for minimizing this risk. In this study, we evaluated the following three potential bioprotective lactic acid bacterial strains against L. monocytogenes in three smoked salmon types with different physicochemical characteristics, primarily fat, moisture, phenol and acid acetic content: two bacteriocin-like producers that were isolated from smoked salmon and identified as Lactobacillus curvatus and Carnobacterium maltaromaticum and a recognized bioprotective bacteriocin producer from meat origin, Lactobacillus sakei CTC494. L. sakei CTC494 inhibited the growth of L. monocytogenes after 21 days of storage at 8 °C in all the products tested, whereas L. curvatus CTC1742 only limited the growth of the pathogen (<2 log increase). The effectiveness of C. maltaromaticum CTC1741 was dependent on the product type; this strain limited the growth of the pathogen in only one smoked salmon type. These results suggest that the meat-borne starter culture, L. sakei CTC494, may potentially be used as a bioprotective culture to improve the food safety of cold-smoked salmon.ca
dc.format.extent28ca
dc.language.isoengca
dc.publisherElsevierca
dc.relation.ispartofFood Microbiologyca
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internationalca
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.titleAssessment of the bioprotective potential of lactic acid bacteria against Listeria monocytogenes on vacuum-packed cold-smoked salmon stored at 8 °Cca
dc.typeinfo:eu-repo/semantics/articleca
dc.description.versioninfo:eu-repo/semantics/acceptedVersionca
dc.rights.accessLevelinfo:eu-repo/semantics/openAccess
dc.relation.projectIDMINECO/Programa Nacional de Proyectos de Investigación Fundamental/RTA2011-00030/ES/Envasado activo antimicrobiano como estrategia para incrementar la seguridad alimentaria en productos listos para el consumo/ENVASACca
dc.subject.udc663/664ca
dc.identifier.doihttps://doi.org/10.1016/j.fm.2019.04.011ca
dc.contributor.groupFuncionalitat i Seguretat Alimentàriaca


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Except where otherwise noted, this item's license is described as http://creativecommons.org/licenses/by-nc-nd/4.0/
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