Lactic acid bacteria as protective cultures against Listeria spp. on cold-smoked salmon

摘要: Three bacteriocin producing (Bac+) strains of Lactobacillus sakei were used singly and in combination with each other as protective cultures to control the growth listeria cold-smoked salmon. Challenge experiments conducted under practical conditions a smokehouse. The surface salmon sides was inoculated 104 cfu/g Listeria innocua 107 Bac+ lactic acid bacteria well L. Bac− control. After smoking counts determined at days 1 14. All Bac+L. reduced by >2 log units. Strain LTH5754 an isolate from achieved even 5 reduction within storage period. In vitro showed, that also effective against monocytogenes (three tested) ivanovii (1 strain). pH sensorial properties smoked not affected inocula.