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首页> 外文期刊>Food microbiology >Quantifying the bioprotective effect of Lactobacillus sakei CTC494 against Listeria monocytogen.es on vacuum packaged hot-smoked sea bream
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Quantifying the bioprotective effect of Lactobacillus sakei CTC494 against Listeria monocytogen.es on vacuum packaged hot-smoked sea bream

机译：量化Lactobacillus Sakei CTC494对李斯特菌单核细胞原的生物选择作用。真空包装热熏海鲷鱼

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摘要

In 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 (8 log) of I. monocytogenes, in mono-culture, was 3.5 log on smoked sea bream during the experimental period (20 days). In co-culture, I. 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 i. 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.
机译：在这项研究中，在5°C的真空包装的热熏的热熏海鲷和3至12°C的动态温度下评估对李斯特唑杆菌CTC494的生物保护潜力CTC1034。三种微生物竞争相互作用模型描述L.Sakei CTC494对L.单核细胞生成的抑制作用的能力是基于詹姆森效应和Lotka-Volterra方法进行评估。进行感官分析以评估在5℃下在烟熏鱼产物上的L.Sakei CTC494的恶性容量。基于感官结果，通过以1：2的比率接种产物（病原体：生物保护剂，log cfu / g）来建立对病原体的生物保护策略。两种微生物的动力学生长参数在恒定储存（5℃）的单型培养中估计。此外，使用作为输入单培养动力学参数，在恒定和动态温度储存的共培养中估计测试相互作用模型的抑制作用参数。在单培养物中，I.单核细胞增生潜力（8 log）是在实验期间（20天）的3.5烟熏海鲷。在共同培养中，I.Sakei CTC494显着降低了L.单核细胞增生的能力，尽管其有效性是温度依赖性。实验室应变限制了在5℃（<1对数增加）和动态轮廓2（<2对数增加）下储存的病原体的生长。此外，在动态配置文件1的储存下，我的生长。抑制单核细胞元素（<0.5对数增加）。这些结果证实了L.Sakei CTC494控制研究的鱼类产品的病原体生长的疗效。 Lotka-Volterra竞争模型显示到观察到的L.单核细胞增生率比统计性能的基于Jameson的模型更好。拟议的建模方法可以支持评估和建立基于生物选择性的文化的策略，旨在降低与RTE热熏海鲷的消耗量相关的遗失症的风险。

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  • 来源
    《Food microbiology》 |2021年第4期|103649.1-103649.8|共8页
  • 作者

    Araceli Bolivar; Jean Carlos Correia Peres Costa; Guiomar D. Posada-Izquierdo; Sara Bover-Cid; Gonzalo Zurera; Fernando Perez-Rodriguez;

  • 作者单位

    Department of Food Science and Technology Faculty of Veterinary Agrifood Campus of International Excellence (ceiA3) University of Cordoba 14014 Cordoba Spain;

    Department of Food Science and Technology Faculty of Veterinary Agrifood Campus of International Excellence (ceiA3) University of Cordoba 14014 Cordoba Spain;

    Department of Food Science and Technology Faculty of Veterinary Agrifood Campus of International Excellence (ceiA3) University of Cordoba 14014 Cordoba Spain;

    IRTA-Food Safety Programme Finca Camps i Armet s/n 17121 Monells Girona Spain;

    Department of Food Science and Technology Faculty of Veterinary Agrifood Campus of International Excellence (ceiA3) University of Cordoba 14014 Cordoba Spain;

    Department of Food Science and Technology Faculty of Veterinary Agrifood Campus of International Excellence (ceiA3) University of Cordoba 14014 Cordoba Spain;

  • 收录信息 美国《科学引文索引》(SCI);美国《化学文摘》(CA);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    Biopreservation; Ready-to-eat fish products; Food safety; Microbial interaction model; Predictive microbiology; Bacteriocin-producing bacteria;

    机译：生物保护;即食鱼产品;食品安全;微生物相互作用模型;预测微生物学;产生细菌的细菌;

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