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The inhibition effectiveness of a bacteriocin produced by Lactobacillus curvatus CWBI-B28 against Listeria monocytogenes was investigated in cold-smoked salmon during storage at 4°C. Three bacteriocin-based strategies for the control of L. monocytogenes in foods
(i.e., producing bacteriocin in situ, spraying with partially purified bacteriocin, and packaging in bacteriocin-coated plastic film), plus a newly developed method that uses cell-adsorbed bacteriocin (i.e., a suspension of producer cells on which maximum bacteriocin has been immobilized by
pH adjustments), were assessed. Although all the approaches inactivated L. monocytogenes in cold-smoked salmon, various efficacy levels were observed. The behavior of L. monocytogenes was similar in samples treated with either partially purified bacteriocin or in situ bacteriocin
production. In both of these cases, the counts of the pathogen declined to below the detectable limit of 0.7 log CFU/cm2 within the first week, but a ∼0.95- and 1.3-log increase, respectively, occurred after day 14. The bioactive packaging film resulted in a slower inactivation
of the pathogen but prevented any subsequent increase in the CFU throughout 22 days of storage at 4°C. Application of the cell-adsorbed bacteriocin was shown to be the most effective means, as it resulted in a complete inactivation of the pathogen within 3 days, and no increase in Listeria
counts occurred up to 22 days.
Document Type: Research Article
Unité de Bio-Industrie, Faculté Universitaire des Sciences Agronomiques de Gembloux, 2 Passage des Déportés, B-5030 Gembloux, Belgium 2:
Département des Sciences Alimentaires et Nutritionnelles, Institut Agronomique et Vétérinaire Hasssan II, Instituts, 10101-Rabat, Morocco
Publication date: May 1, 2006
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