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Biodiversity of Listeria monocytogenes sensitivity to bacteriocin-producing Carnobacterium strains and application in sterile cold-smoked salmon ArchiMer
Brillet, Anne; Pilet, M; Prevost, H; Bouttefroy, A; Leroi, Francoise.
The aim of this study was to demonstrate the inhibitory capacity of Carnobacterium strains against a collection of Listeria monocytogenes strains in cold-smoked salmon (CSS). Methods and Results: Three bacteriocin-producing strains, Carnobacterium divergens V41, C. piscicola V1 and C. piscicola SF668, were screened for their antilisterial activity against a collection of 57 L. monocytogenes strains selected from the French smoked salmon industry, using an agar spot test. All the Listeria strains were inhibited but three different groups could be distinguished differing in sensitivity to the three Carnobacterium strains. However, C. divergens V41 always had the highest inhibitory effect. The antilisterial capacity was then tested in sterile CSS blocks...
Tipo: Text Palavras-chave: Listeria monocytogenes; Cold smoked salmon; Carnobacterium; Biopreservation; Bacteriocin.
Ano: 2004 URL: http://archimer.ifremer.fr/doc/2004/publication-610.pdf
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Effect of inoculation of Carnobacterium divergens V41, a biopreservative strain against Listeria monocytogenes risk, on the microbiological, chemical and sensory quality of cold-smoked salmon ArchiMer
Brillet, Anne; Pilet, Marie-france; Prevost, Hervé; Cardinal, Mireille; Leroi, Francoise.
The aim of this study was to develop a biopreservation strategy for cold-smoked salmon (CSS) by the use of lactic acid bacteria previously selected for their capability to inhibit the growth of Listeria monocytogenes in the product. The spoiling potential of three Carnobacterium strains (Carnobacterium divergens V41, Carnobacterium piscicola V1 and SF668) was tested in sterile CSS blocks inoculated by 10(4-5) CFU g(-1) and stored under vacuum for 9 days at 4 degrees C followed by 19 days at 8 degrees C. C. divergens V41 grew a little faster than the other strains and none of the three carnobacteria showed any adverse effect on quality of the product, i.e. no off-odour detected by a trained panel, no total volatile basic nitrogen (TVBN) production, no...
Tipo: Text Palavras-chave: Sensory analysis; Biogenic amine; Spoilage microflora; Carnobacterium; Biopreservation; Cold smoked salmon.
Ano: 2005 URL: http://archimer.ifremer.fr/doc/2005/publication-724.pdf
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Sélection et caractérisation de souches de Carnobacterium pour la biopréservation du saumon fumé ArchiMer
Brillet, Anne.
In order to develop a biopreservation strategy in cold-smoked salmon, the inhibitory capacity of 3 bacteriocin-producing Carnobacterium strains isolated from fish have been tested towards Listeria monocytogenes strains. C. divergens V41 maintains the level of Listeria below 50 CFU/g in sterile cold-smoked salmon during the 28 days of vacuum storage at 4 and 8°C, thanks to the divercin V41 action. For its use in the product, the culture of the strain was optimized in a growth medium without animal protein. On commercial cold-smoked salmon slices, the strain inhibits slightly the endogenous microflora and doesn't modify the sensorial quality, but it produces tyramine, a biogenic amine. A non-producing tyramine mutant was obtained by chemical mutagenesis....
Tipo: Text Palavras-chave: Tyrosine decarboxylase; Tyramine; Cold smoked salmon; Listeria monocytogenes; Divercin V41; Carnobacterium; Biopreservation; Tyrosine décarboxylase; Tyramine; Saumon fumé; Listeria monocytogenes; Divercine V41; Carnobacterium; Biopréservation.
Ano: 2005 URL: http://archimer.ifremer.fr/doc/2005/these-2414.pdf
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