Inhibition of <em>Brochothrix thermosphacta</em> and sensory improvement of tropical peeled cooked shrimp by <em>Lactococcus piscium</em> CNCM I-4031
Fall, Papa Abdoulaye | Leroi, Françoise | Cardinal, Mireille | Chevalier, Frédérique | Pilet, Marie-France, M.-F. | Science et Technologie de la Biomasse Marine (STBM) ; Biotechnologies et Ressources Marines (BRM) ; Institut Français de Recherche pour l'Exploitation de la Mer (IFREMER)-Institut Français de Recherche pour l'Exploitation de la Mer (IFREMER) | SECurité des ALIments et Microbiologie ; Institut National de la Recherche Agronomique (INRA)-École nationale d'ingénieurs des techniques des industries agricoles et alimentaires (ENITIAA)-École nationale vétérinaire, agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)
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Показать больше [+] Меньше [-]Английский. Aims: To investigate the antimicrobial spectrum of Lactococcus piscium CNCM I-4031 and its protective effect in cooked and peeled shrimp against Brochothrix thermosphacta. Methods and Results: Sixteen pathogenic and spoiling bacteria were inhibited in Elliker, but not in shrimp juice agar plates. In shrimp packed under modified atmosphere and stored at 8 C, B. thermosphacta (103 CFU g)1) was inhibited by 4Æ1 log CFU g)1 when co-inoculated with L. piscium (106 CFU g)1). Brochothrix thermosphacta spoiled the product after 11 days, with the emission of strong butter ⁄ caramel off-odours. In co-culture with L. piscium, sensory shelf-life was extended by at least 10 days. The inhibition was partially explained by a drop in pH from 6Æ6 to 5Æ6. The physicochemical composition of shrimp and shrimp juice was established to identify the inhibition mechanisms involved. Conclusion: Lactococcus piscium CNCM I-4031 has a wide antimicrobial spectrum. The strain inhibits B. thermosphacta in shrimp and significantly prolongs sensory shelf-life. Significance and Impact of the Study: Lactococcus piscium CNCM I-4031 is shown to be a promising agent for improving shrimp quality and may be tested against pathogens and in other food matrices. Knowledge of the physicochemical composition of shrimp and shrimp juice will allow the development of a chemically defined model medium for determining the inhibition mechanisms involved.
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