Anti-listerial inhibitory lactic acid bacteria isolated from commercial cold smoked salmon

摘要: Abstract The natural microflora of cold-smoked fish at the end shelf-life are lactic acid bacteria (LAB). Some these display a capacity to inhibit spoilage as well several strains pathogenic micro-organisms, e.g. Listeria monocytogenes which is isolated frequently from salmon (CSS). Eight batches sliced vacuum-packed CSS Norway, Scotland and Spain were collected retail. Packs stored 5 °C examined for chemical microbiological characteristics, purchase date expiration date. pH, water activity salt content similar available data on lightly preserved products. There was consistent pattern in development CSS; initial level LAB low freshly produced (10 2  cfu g −1 ); however, storage vacuum packaging refrigeration temperature elective LAB. At stated represented mainly by Lactobacillus spp., attained ca.10 7 while Enterobacteriaceae counts consistently lower 5 ), indicates ability grow compete with few carbohydrates presence moderate concentrations. L. not found any sample. Forty-one percent exhibited inhibitory against innocua, plate assay. A majority effects non-bacteriocinogenic, but nevertheless very competitive cultures may provide an additional hurdle improved preservation means.