Improving simultaneously the quality and safety of cooked and peeled shrimp using a cocktail of bioprotective lactic acid bacteria

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• 作者：Taous Saraoui^a ; ^b ; ^c ; ^{taous.saraoui@gmail.com} ; Josiane Cornet^a ; ^{josiane.cornet@ifremer.fr} ; Emilie Guillouet^a ; ^{emilieguillouet@hotmail.fr} ; Marie France Pilet^b ; ^c ; ^{marie-france.pilet@oniris-nantes.fr} ; Fré ; dé ; rique Chevalier^a ; ^{fchevali@ifremer.fr} ; Jean-Jacques Joffraud^a ; ^{jean.jacques.joffraud@ifremer.fr} ; Franç ; oise Leroi^a ; ^{Francoise.Leroi@ifremer.fr}
• 关键词：Carnobacterium divergens V41 ; Lactococcus piscium CNCM I-4031 ; Penaeus vannamei ; Listeria monocytogenes ; Biopreservation
• 刊名：International Journal of Food Microbiology
• 出版年：2017
• 出版时间：16 January 2017
• 年：2017
• 卷：241
• 期：Complete
• 页码：69-77
• 全文大小：710 K
• 卷排序：241

文摘

A cocktail of L. piscium and C. divergens was tested to biopreserve cooked shrimp. L. piscium CNCM-I4031 and C. divergens V41 have no antagonist effect on each other. L. piscium inhibited L. monocytogenes by 1 Log and C. divergens by 2 to 5 Log CFU/g. The cocktail showed no additional or synergetic effect on inhibition of Listeria. The cocktail was more efficient to improve sensory quality than the strains alone.