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Growth control of Listeria monocytogenes on cold-smoked salmon using a competitive lactic acid bacteria flora

Authors
Publisher
International Association for Food Protection
Publication Date
Keywords
  • A Lactobacillus Sake Strain Lke5 And Four Strains Of Carnobacterium Piscicola Were Evaluated As Biop
  • Cold-Smoked Salmon Stored At 5 Degrees 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 Degrees C
  • But L
  • Sake Lke5 Caused Strong Sulfurous Off-Flavors And Was Rejected As A Culture For Biopreservation Of C
  • 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 10(3) 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 Degrees C Reached Low Maximum Cell Co
  • Piscicola A9B And A10A

Abstract

Growth control of Listeria monocytogenes on cold-smoked salmon using a competitive lactic acid bacteria flora - DTU Orbit (15/02/14) Growth control of Listeria monocytogenes on cold-smoked salmon using a competitive lactic acid bacteria flora - DTU Orbit (15/02/14) Nilsson, L, Gram, L & Huss, HH 1999, 'Growth control of Listeria monocytogenes on cold-smoked salmon using a competitive lactic acid bacteria flora' Journal of Food Protection, vol 62, no. 4, pp. 336-342.

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