Data/hora: 16/06/2024 06:23:21

Provedor de dados: | 5
País: | France
Título: | Maîtrise du développement de Listeria monocytogenes dans le saumon fumé : intérêt de la biopréservation par des bactéries lactiques
Autores: | Richard, Christelle; Leroi, Francoise; Brillet-viel, Anne; Rachman, Cinta; Connil, Nathalie; Drider, Djamel; Pilet, Marie-france; Onno, Bernard; Dousset, Xavier; Prevost, Hervé.
Data: | 2004-04
Ano: | 2004
Palavras-chave: | Saumon fumé; Bactérie lactique; Biopréservation; Listeria; Carnobacterium; Cold smoked salmon; Lactic acid bacteria; Biopreservation; Listeria; Carnobacterium.
Resumo: | The interest of biopreservation using lactic bacteria to improve the food security of smoked salmon was evaluated. Cold smoked salmon is a non-stable microbiological product whose physicochemical characteristics allow the development of Listeria monocytogenes which constitutes the major microbiological risk depending on the consumption of this product. Biodiversity of the microflora of smoked salmon and its evolution during conservation, the origin of the contamination by Listeria and its consequences, and the parameters of the manufacturing process allowing a better control of microbiological quality are discussed. The innovating concept of biopreservation of smoked salmon is developed. It consists of an inoculation of salmon by a competitive lactic flora able to inhibit Listeria monocytogenes during storage. The selected strains are Carnobacterium which do not have any influence on sensory qualities of smoked salmon, nor any effect on the concentration of biogenic amines in the finished product.
Tipo: | Text
Idioma: | Francês

Identificador:

http://archimer.ifremer.fr/doc/00000/10768/7509.pdf

DOI:10.1051/lait:2003029

Editor: | EDP Sciences
Relação: | http://archimer.ifremer.fr/doc/00000/10768/
Formato: | application/pdf
Fonte: | Lait (0023-7302) (EDP Sciences), 2004-04 , Vol. 84 , N. 1-2 , P. 135-144
Fonte: | 2004 INRA EDP Sciences