A new expanded modelling approach for investigating the bioprotective capacity of Latilactobacillus sakei CTC494 against Listeria monocytogenes in ready-to-eat fish products
| Autor: | Araceli Bolívar, Fatih Tarlak, Sara Bover-Cid, Jean Carlos Correia Peres Costa, Fernando Pérez-Rodríguez, Gonzalo Zurera, Manuel Cejudo-Gómez |
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| Přispěvatelé: | Indústries Alimentàries, Funcionalitat i Seguretat Alimentària |
| Rok vydání: | 2021 |
| Předmět: |
663/664
medicine.disease_cause Computational biology Microbial ecology Microbial interaction chemistry.chemical_compound Listeria monocytogenes Mutualism Lactobacillales Fish Products medicine Animals Food science Jameson effect Pathogen Bacteriocin-producing bacteria Antagonism biology Predictive microbiology food and beverages biology.organism_classification Fish products Biopreservation Coculture Techniques Lactic acid chemistry Microbial Interactions Tuna Bacteria Food Science |
| Zdroj: | Food Research International 147, 110545 (2021) Helvia: Repositorio Institucional de la Universidad de Córdoba Universidad de Córdoba Helvia. Repositorio Institucional de la Universidad de Córdoba instname IRTA Pubpro. Open Digital Archive Institut de Recerca i Tecnologia Agroalimentàries (IRTA) |
| Popis: | Understanding the role of food-related factors on the efficacy of protective cultures is essential to attain optimal results for developing biopreservation-based strategies. The aim of this work was to assess and model growth of Latilactobacillus sakei CTC494 and Listeria monocytogenes CTC1034, and their interaction, in two different ready-to-eat fish products (i.e., surimi-based product and tuna pâté) at 2 and 12 °C. The existing expanded Jameson-effect and a new expanded Jameson-effect model proposed in this study were evaluated to quantitatively describe the effect of microbial interaction. The inhibiting effect of the selected lactic acid bacteria strain on the pathogen growth was product dependent. In surimi product, a reduction of lag time of both strains was observed when growing in coculture at 2 °C, followed by the inhibition of the pathogen when the bioprotective L. sakei CTC494 reached the maximum population density, suggesting a mutualism-antagonism continuum phenomenon between populations. In tuna pâté, L. sakei CTC494 exerted a strong inhibition of L. monocytogenes at 2 °C ( |
| Databáze: | OpenAIRE |
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