Inhibition of Listeria monocytogenes by In Situ Produced and Semipurified Bacteriocins of Carnobacterium spp. on Vacuum-Packed, Refrigerated Cold-Smoked Salmon

1999 ◽  
Vol 62 (12) ◽  
pp. 1394-1403 ◽  
Author(s):  
FRÉDÉRIQUE DUFFES ◽  
CHRISTIAN CORRE ◽  
FRANÇOISE LEROI ◽  
XAVIER DOUSSET ◽  
PATRICK BOYAVAL
Keyword(s):  
Listeria Monocytogenes ◽  
Biogenic Amine ◽  
Bacteriostatic Effect ◽  
Crude Extracts ◽  
Smoked Salmon ◽  
Carnobacterium Piscicola ◽  
Two Temperatures ◽  
Sensorial Analyses ◽  
Carnobacterium Divergens

Listeria monocytogenes inhibition by Carnobacterium strains and crude bacteriocins on sterile and commercial vacuum-packed cold-smoked salmon stored at 4°C and 8°C was investigated. Carnobacterium piscicola V1 was bactericidal against L. monocytogenes at the two temperatures, whereas Carnobacterium divergens V41 presented a bacteriostatic effect. C. piscicola SF668 delayed L. monocytogenes growth at 8°C and had a bacteriostatic effect at 4°C. Listeria growth was not affected by a non–bacteriocin-producing C. piscicola. Crude extracts of piscicocins were bactericidal at 4°C and 8°C. Listeria growth was delayed by divercin V41 at 8°C and was inhibited at 4°C. Nisin delayed Listeria growth at 8°C and was bacteriostatic at 4°C. The present study demonstrates that L. monocytogenes growth could be prevented on vacuum-packed cold-smoked salmon by Carnobacterium and associated bacteriocins at chilled temperatures. Moreover, no product spoilage could be observed with the use of such bacteriocin-producing strains as demonstrated by good sensorial analyses and low biogenic amine production.

Antilisterial Activity of a Carnobacterium piscicola Isolated from Brazilian Smoked Fish (Surubim [Pseudoplatystoma sp.]) and Its Activity against a Persistent Strain of Listeria monocytogenes Isolated from Surubim

2005 ◽  
Vol 68 (10) ◽  
pp. 2068-2077 ◽  
Author(s):  
VIRGÍNIA F. ALVES ◽  
ELAINE C. P. DE MARTINIS ◽  
MARIA TERESA DESTRO ◽  
BIRTE FONNESBECH VOGEL ◽  
LONE GRAM
Keyword(s):  
Listeria Monocytogenes ◽  
Freshwater Fish ◽  
Random Amplified Polymorphic Dna ◽  
Model Systems ◽  
Fish Products ◽  
Tropical Regions ◽  
Smoked Fish ◽  
Smoked Salmon ◽  
Carnobacterium Piscicola

Data on the prevalence and growth of Listeria monocytogenes in lightly preserved fish products from subtropical and tropical regions are very scarce. Our research describes L. monocytogenes that was detected in 5% of the packages of cold-smoked surubim, a native Brazilian freshwater fish that we analyzed, and shows that the strains isolated were of the same random amplified polymorphic DNA subtype as the strains that were isolated from the same factory 4 years earlier. A bacteriocinogenic strain of Carnobacterium piscicola (strain C2), isolated from vacuum-packed cold-smoked surubim, and two C. piscicola strains, isolated from vacuum-packed, cold-smoked salmon, were capable of limiting or completely inhibiting the growth of an L. monocytogenes (strain V2) isolated from surubim in fish peptone model systems incubated at 10°C. Mono-cultures of L. monocytogenes reached 108 CFU/ml (g), whereas the growth of L. monocytogenes was completely inhibited by C. piscicola C2. The bacteriocinogenic C. piscicola A9b+ and its nonbacteriocinogenic mutant A9b− reduced maximum Listeria levels by 2 to 3 log units. Both bacteriocinogenic C. piscicola strains prevented listerial growth in cold-smoked fish juices (surubim and salmon). Although the carnobacteria grew poorly on cold-smoked surubim at 10°C, the strains were able to reduce maximum Listeria counts by 1 to 3 log units in an artificially inoculated product (surubim). We conclude that Brazilian smoked fish products harbor L. monocytogenes and should be stabilized against the growth of the organism. C. piscicola C2 has the potential for use as a bioprotective culture in surubim and other lightly preserved fish, but further studies are required to optimize its effect.

scholarly journals The contribution of bacteriocin to inhibition of Listeria monocytogenes by Carnobacterium piscicola strains in cold-smoked salmon systems

2004 ◽  
Vol 96 (1) ◽  
pp. 133-143 ◽  
Author(s):  
L. Nilsson ◽  
Y.Y. Ng ◽  
J.N. Christiansen ◽  
B.L. Jorgensen ◽  
D. Grotinum ◽  
...  
Keyword(s):  
Listeria Monocytogenes ◽  
Smoked Salmon ◽  
Carnobacterium Piscicola

Inhibition of Listeria monocytogenes in Cold-Smoked Salmon by Carnobacterium piscicola CS526 Isolated from Frozen Surimi

2003 ◽  
Vol 66 (8) ◽  
pp. 1420-1425 ◽  
Author(s):  
KOJI YAMAZAKI ◽  
MINAKO SUZUKI ◽  
YUJI KAWAI ◽  
NORIO INOUE ◽  
THOMAS J. MONTVILLE
Keyword(s):  
Listeria Monocytogenes ◽  
Sequence Similarity ◽  
Cell Number ◽  
Culture Broth ◽  
Inoculum Level ◽  
Initial Inoculum ◽  
Smoked Salmon ◽  
Colony Forming Units ◽  
Carnobacterium Piscicola ◽  
Frozen Surimi

Strain CS526 was isolated from frozen surimi and identified as a bacteriocin producer that had strong inhibitory activity against Listeria monocytogenes. Strain CS526 was identified as Carnobacterium piscicola by partial 16S rDNA sequence similarity. The ability of this bacteriocinogenic strain and nonbacteriocinogenic C. piscicola JCM5348 to inhibit the growth of L. monocytogenes was examined in culture broth incubated at 12°C and cold-smoked salmon stored at 4, 12, and 20°C. L. monocytogenes viable counts in the culture broth rapidly declined from 106 colony-forming units per ml to less than 10 colony-forming units per ml within 1 day at 12°C in the presence of C. piscicola CS526. At 4 and 12°C, inhibition of L. monocytogenes on salmon depended on the initial inoculum level of C. piscicola CS526. However, C. piscicola CS526 was bactericidal to L. monocytogenes within 21 and 12 days at 4 and 12°C in cold-smoked salmon, respectively, even when the initial inoculum levels were low. C. piscicola CS526 suppressed the maximum cell number of L. monocytogenes by two and three log cycles, even at 20°C. However, C. piscicola JCM5348 did not prevent the growth of the pathogen, except at 4°C. Bacteriocin was detected in the samples coinoculated with C. piscicola CS526. The study shows that C. piscicola CS526 might have potential for biopreservation of refrigerated foods against L. monocytogenes.

Evidence for Two Bacteriocins Produced by Carnobacterium piscicola and Carnobacterium divergens Isolated from Fish and Active Against Listeria monocytogenes

1995 ◽  
Vol 58 (3) ◽  
pp. 256-262 ◽  
Author(s):  
MARIE-FRANCE PILET ◽  
XAVIER DOUSSET ◽  
RACHEL BARRÉ ◽  
GEORGES NOVEL ◽  
MICHEL DESMAZEAUD ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Listeria Monocytogenes ◽  
Dna Hybridization ◽  
Proteolytic Enzymes ◽  
Gas Production ◽  
Bacteriocin Production ◽  
Morphological Examination ◽  
Fresh Fish ◽  
Carnobacterium Piscicola ◽  
Carnobacterium Divergens

Lactic acid bacteria (LAB) isolated from fish products (fresh fish, smoked and marinated fish, fish intestinal tract) were screened for bacteriocin production and immunity in conditions eliminating the effects of organic acids and hydrogen peroxide. Twenty-two isolates which were found to produce bacteriocin-like compounds were identified as Carnobacteria, Lactococci and Enterococci on the basis of morphological examination, gas production from glucose, growth temperatures, configuration of lactic acid, carbohydrates fermentation and deamination of arginine. Two Carnobacteria named V1 and V41 were selected for further studies and identified by DNA-DNA hybridization as Carnobacterium piscicola and Carnobacterium divergens, respectively. Their respective bacteriocins named piscicocin V1 and divercin V41 were heat-resistant and sensitive to various proteolytic enzymes. These bacteriocins were active against Listeria monocytogenes and exhibited a different spectrum of activity against LAB. Both bacteriocins had a bactericidal and non-bacteriolytic mode of action. Maximum production of piscicocin V1 and divercin V41 in Man Rogosa Sharpe (MRS) medium broth occurred at the beginning of the stationary phase and was higher at 20°C than at 30°C. When the cultures were maintained at pH 6.5, bacteriocin production was significantly increased.

Bacteriocin Activity by Lactobacillus curvatus CWBI-B28 To Inactivate Listeria monocytogenes in Cold-Smoked Salmon during 4°C Storage

2006 ◽  
Vol 69 (5) ◽  
pp. 1066-1071 ◽  
Author(s):  
H. GHALFI ◽  
A. ALLAOUI ◽  
J. DESTAIN ◽  
N. BENKERROUM ◽  
P. THONART
Keyword(s):  
Listeria Monocytogenes ◽  
Effective Means ◽  
Bacteriocin Activity ◽  
Lactobacillus Curvatus ◽  
Packaging Film ◽  
Subsequent Increase ◽  
C Storage ◽  
Complete Inactivation ◽  
Smoked Salmon

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.

Growth Control of Listeria monocytogenes on Cold-Smoked Salmon Using a Competitive Lactic Acid Bacteria Flora

1999 ◽  
Vol 62 (4) ◽  
pp. 336-342 ◽  
Author(s):  
LILIAN NILSSON ◽  
LONE GRAM ◽  
HANS HENRIK HUSS
Keyword(s):  
Listeria Monocytogenes ◽  
Growth Control ◽  
Lag Phase ◽  
Cell Numbers ◽  
Lactobacillus Sake ◽  
Cell Counts ◽  
Smoked Salmon ◽  
Carnobacterium Piscicola ◽  
Maximum Cell

A Lactobacillus sake strain LKE5 and four strains of Carnobacterium piscicola were evaluated as biopreservation cultures to control the growth of Listeria monocytogenes on vacuum-packed, cold-smoked salmon stored at 5°C. All five strains were antilisterial as live cultures in an agar diffusion assay. Cell-free supernatants of two strains of C. piscicola and L. sake LKE5 were also antilisterial because of the production of bacteriocins. The presence of high cell numbers of strains of C. piscicola had no influence on the sensory quality of cold-smoked salmon stored at 5°C, but L. sake LKE5 caused strong sulfurous offflavors and was rejected as a culture for biopreservation of cold-smoked salmon. A bacteriocin-producing strain of C. piscicola (A9b) initially caused a 7-day lag phase of L. monocytogenes, followed by a reduction in numbers of L. monocytogenes from 103 CFU/ml to below 10 CFU/ml after 32 days of incubation, coinciding with the detection of antilisterial compounds. The presence of a nonbacteriocin-producing strain of C. piscicola (A10a) prevented the growth of L. monocytogenes during the 32-day incubation. The growth of L. monocytogenes was strongly repressed on cold-smoked salmon in the presence of C. piscicola A9b and A10a, respectively. The initial cell numbers of L. monocytogenes that were found on Oxford plates incubated at 25°C reached low maximum cell counts of 104 and 2 × 103 after 14 and 20 days of storage in mixed culture with C. piscicola A9b and A10a.

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