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dc.contributor.authorBolívar, Araceli
dc.contributor.authorCorreia Peres Costa, Jean Carlos
dc.contributor.authorPosada-Izquierdo, Guiomar D.
dc.contributor.authorBover-Cid, Sara
dc.contributor.authorZurera, Gonzalo
dc.contributor.authorPérez-Rodríguez, Fernando
dc.contributor.otherIndústries Alimentàriesca
dc.date.accessioned2020-11-03T16:17:14Z
dc.date.issued2020-09-30
dc.identifier.citationBolívar, Araceli, Jean Carlos Correia Peres Costa, Guiomar D. Posada-Izquierdo, Sara Bover-Cid, Gonzalo Zurera, and Fernando Pérez-Rodríguez. 2021. "Quantifying The Bioprotective Effect Of Lactobacillus Sakei CTC494 Against Listeria Monocytogenes On Vacuum Packaged Hot-Smoked Sea Bream". Food Microbiology 94: 103649. doi:10.1016/j.fm.2020.103649.ca
dc.identifier.issn0740-0020ca
dc.identifier.urihttp://hdl.handle.net/20.500.12327/967
dc.description.abstractIn this study, the bioprotective potential of Lactobacillus sakei CTC494 against Listeria monocytogenes CTC1034 was evaluated on vacuum packaged hot-smoked sea bream at 5 °C and dynamic temperatures ranging from 3 to 12 °C. The capacity of three microbial competition interaction models to describe the inhibitory effect of L. sakei CTC494 on L. monocytogenes was assessed based on the Jameson effect and Lotka-Volterra approaches. A sensory analysis was performed to evaluate the spoiling capacity of L. sakei CTC494 on the smoked fish product at 5 °C. Based on the sensory results, the bioprotection strategy against the pathogen was established by inoculating the product at a 1:2 ratio (pathogen:bioprotector, log CFU/g). The kinetic growth parameters of both microorganisms were estimated in mono-culture at constant storage (5 °C). In addition, the inhibition function parameters of the tested interaction models were estimated in co-culture at constant and dynamic temperature storage using as input the mono-culture kinetic parameters. The growth potential (δ log) of L. monocytogenes, in mono-culture, was 3.5 log on smoked sea bream during the experimental period (20 days). In co-culture, L. sakei CTC494 significantly reduced the capability of L. monocytogenes to grow, although its effectiveness was temperature dependent. The LAB strain limited the growth of the pathogen under storage at 5 °C (<1 log increase) and at dynamic profile 2 (<2 log increase). Besides, under storage at dynamic profile 1, the growth of L. monocytogenes was inhibited (<0.5 log increase). These results confirmed the efficacy of L. sakei CTC494 for controlling the pathogen growth on the studied fish product. The Lotka-Volterra competition model showed slightly better fit to the observed L. monocytogenes growth response than the Jameson-based models according to the statistical performance. The proposed modelling approach could support the assessment and establishment of bioprotective culture-based strategies aimed at reducing the risk of listeriosis linked to the consumption of RTE hot-smoked sea bream.ca
dc.format.extent35ca
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.titleQuantifying the bioprotective effect of Lactobacillus sakei CTC494 against Listeria monocytogenes on vacuum packaged hot-smoked sea breamca
dc.typeinfo:eu-repo/semantics/articleca
dc.description.versioninfo:eu-repo/semantics/acceptedVersionca
dc.rights.accessLevelinfo:eu-repo/semantics/embargoedAccess
dc.date.embargoEnd2021-09-30T02:00:00Z
dc.embargo.terms12 mesosca
dc.subject.udc663/664ca
dc.identifier.doihttps://doi.org/10.1016/j.fm.2020.103649ca
dc.contributor.groupFuncionalitat i Seguretat Alimentàriaca


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