Protective Effect of a Non-Bacteriocinogenic Lactococcus piscium CNCM I-4031 Strain Against Listeria monocytogenes in Sterilized Tropical Cooked Peeled Shrimp

• Published in: Journal of aquatic food product technology Vol. 19; no. 2; pp. 84 - 92
• Main Authors: Fall, Papa Abdoulaye, Leroi, Françoise, Chevalier, Frédérique, Guérin, Camille, Pilet, Marie-France
• Format: Journal Article
• Language: English
• Published: Philadelphia Taylor & Francis Group 01.04.2010; Taylor & Francis Ltd
• Subjects: biopreservation; challenge-test; Food irradiation; Food packaging; Food preservation; Food safety; Gram-positive bacteria; inhibition; lactic acid; Lactococcus piscium; Listeria; Listeria monocytogenes; Marine; Measurement; nutritional competition; Penaeidae; Shellfish; Software
• ISSN: 1049-8850; 1547-0636
• DOI: 10.1080/10498850.2010.486910

The protective activity of a non-bacteriocinogenic Lactococcus piscium CNCM I-4031 strain against Listeria monocytogenes was investigated in tropical cooked peeled shrimp stored at 8°C in modified atmosphere packaging (50% N 2 -50% CO 2 ). When inoculated alone (L. piscium 10 7 CFU g −1 and L. monocytogenes 10 4 CFU g −1 ), protective culture and target strain grew very well on shrimp reaching a maximum cell number of 10 9 CFU g −1 after 7 and 14 days, respectively. In the presence of L. piscium, growth of L. monocytogenes was totally prevented after 3 days of storage. The count was 3.4 log CFU g −1 lower than in the control after 10 days and until the end of storage (31 days). Using the Seafood Spoilage and Safety Predictor Software ( http://sssp.dtuaqua.dk ), it was shown that pH decrease from 6.58 to 5.94 and lactic acid concentration of 89.65 mM measured in the co-inoculated batch did not fully explain the inhibition observed.