Discovery of novel biopreservation agents with inhibitory effects on growth of food-borne pathogens and their application to seafood products
作者： Ouissal Bourouni Chahad , Monia El Bour , Pilar Calo-Mata , Abdellatif Boudabous , Jorge Barros-Velàzquez
DOI: 10.1016/J.RESMIC.2011.08.005
关键词: Vibrio anguillarum 、 Biopreservation 、 Biology 、 Food spoilage 、 Listeria monocytogenes 、 Aeromonas hydrophila 、 Aeromonas salmonicida 、 Bacteriocin 、 Microbiology 、 Pathogenic bacteria
摘要: Selection of protective cultures is relevant in order to biopreserve and improve the functional safety food products, mainly through inhibition spoilage and/or pathogenic bacteria. Accordingly, present study investigated potential applications lactic acid bacteria (LAB) biopreservation fish shellfish products. For this purpose, a collection 84 LAB strains isolated from sea bass (Dicentrarchus labrax) bream (Sparus aurata) was identified characterized for their inhibitory activities against most seafood-spoilage potentially commercial The bioactive belonged genus Enterococcus exhibited Carnobacterium sp, Bacillus Listeria monocytogenes, Aeromonas salmonicida, hydrophila Vibrio anguillarum. Treatment cell-free extracts with proteases revealed proteinaceous nature inhibition. Interestingly, containing bacteriocins remained 100% active after treatment up 100 °C 30 min or 121 15 min. Molecular analysis led identification investigated, including enterocins A, B, L50 P. All these proteins demonstrated remarkable anti-Listeria activity were found be heat-resistant small class IIa bacteriocins. results presented work open way minimally-processed seafood
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