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Análise dos conceitos de 'mesma identidade ecológica', 'equivalência ecológica' e 'offsetting' para compensação de Reserva Legal. Infoteca-e
TOMAS, W. M.; GARCIA, L. C.; ROQUE, F. de O.; LOURIVAL, R.; DIAS, F.; SALIS, S. M. de; MOURAO, G. de M..
Esse trabalho analisa o conceito de 'mesma identidade ecológica' adotado pelo Supremo Tribunal Federal no julgamento de uma ação direta de inconstitucionalidade acerca da compensação das áreas de reserva legal no país, bem como as implicações e desdobramento deste conceito e o de equivalência ecológica.
Tipo: Documentos (INFOTECA-E) Palavras-chave: Reserva Ecológica; Ecologia Florestal; Legislação Florestal; Preservação da Natureza; Forest ecology; Biopreservation; Rural legislation.
Ano: 2018 URL: http://www.infoteca.cnptia.embrapa.br/infoteca/handle/doc/1103794
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Antibacterial activity of bacteriocin-like substance P34 on Listeria monocytogenes in chicken sausage BJM
Sant'Anna,Voltaire; Quadros,Deoni A.F.; Motta,Amanda S.; Brandelli,Adriano.
The antimicrobial activity of the bacteriocin-like substance (BLS) P34 against Listeria monocytogenes was investigated in chicken sausage. The BLS was applied to chicken sausages (256 AU g-1) previously inoculated with a suspension of 10² cfu g-1 of L. monocytogenes. BLS P34 inhibited the indicator microorganism in situ in all incubation times for up to 10 days at 5 °C. The effectiveness of BLS P34 was increased when it was added in combination with nisin. The bacteriocin was also tested in natural eatable natural bovine wrapping (salty semi-dried tripe) against the same indicator microorganism, also showing inhibitory capability in vitro. BLS P34 showed potential to control L. monocytogenes in refrigerated meat products.
Tipo: Info:eu-repo/semantics/article Palavras-chave: Bacteriocin; Chilled chicken sausage; Listeria monocytogenes; Biopreservation.
Ano: 2013 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822013000400019
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Antilisterial activity of lactic acid bacteria isolated from vacuum-packaged brazilian meat and meat products BJM
Martinis,Elaine C.P. De; Públio,Márcia R.P.; Santarosa,Priscila R.; Freitas,Flávia Z..
Twenty samples of Brazilian meat and meat products were screened by the agar overlay method for bacteriocin-producing lactic acid bacteria, using Lactobacillus sake ATCC 15521 as indicator strain. Based on Gram staining, KOH reaction, catalase test and fermentation of 49 carbohydrates (API 50 CH), three out of seven isolates with confirmed antagonist properties were identified as Lactobacillus curvatus, one as Leuconostoc mesenteroides and one as Leuconostoc sp. Two isolates could not be properly identified using these tests. The inhibitors produced by these strains were sensitive to proteases. Inhibition due to lytic bacteriophages was ruled out, so the isolates were classified as bacteriocin-producing lactic acid bacteria. Four of them presented...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Lactic acid bacteria; Meat; Bacteriocins; Biopreservation; Listeria monocytogenes.
Ano: 2001 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822001000100008
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Antimicrobial activity of Enterococcus faecium FAIR-E 198 against gram-positive pathogens BJM
Nascimento,Maristela da Silva do; Moreno,Izildinha; Kuaye,Arnaldo Yoshiteru.
This study investigated the antimicrobial activity of Enterococcus faecium FAIR-E 198 against Bacillus cereus, Listeria monocytogenes and Staphylococcus aureus. Using the critical-dilution method, the bacteriocin produced by E. faecium FAIR-E 198 inhibited all L. monocytogenes strains evaluated (1,600 to 19,200 AU mL-1). However, none of the B. cereus and S. aureus strains investigated were inhibited. The maximum activity of this bacteriocin (800 AU mL-1) was observed in MRS broth, while the activity in milk was 100 AU mL-1. In the co-cultivation test in milk, B. cereus K1-B041 was reduced to below the detection limit (1.00 log CFU mL-1) after 48 h. E. faecium reduced the initial L. monocytogenes Scott A population by 1 log CFU mL-1 after 3 h at 35ºC....
Tipo: Info:eu-repo/semantics/article Palavras-chave: Enterococcus faecium; Bacteriocin; Biopreservation; Gram-positive pathogen.
Ano: 2010 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822010000100013
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Bacteriocinogenic Lactococcus lactis subsp. lactis DF04Mi isolated from goat milk: Application in the control of Listeria monocytogenes in fresh Minas-type goat cheese BJM
Furtado,Danielle N.; Todorov,Svetoslav D.; Landgraf,Mariza; Destro,Maria T.; Franco,Bernadette D.G.M..
Listeria monocytogenes is a pathogen frequently found in dairy products. Its control in fresh cheeses is difficult, due to the psychrotrophic properties and salt tolerance. Bacteriocinogenic lactic acid bacteria (LAB) with proven in vitro antilisterial activity can be an innovative technological approach but their application needs to be evaluated by means of in situ tests. In this study, a novel bacteriocinogenic Lactococcus lactis strain (Lc. lactis DF4Mi), isolated from raw goat milk, was tested for control of growth of L. monocytogenes in artificially contaminated fresh Minas type goat cheese during storage under refrigeration. A bacteriostatic effect was achieved, and counts after 10 days were 3 log lower than in control cheeses with no added LAB....
Tipo: Info:eu-repo/semantics/article Palavras-chave: Bacteriocin; Lc. lactis subsp. lactis; Biopreservation; Fresh cheese; Goat cheese.
Ano: 2015 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822015000100201
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Bacteriocinogenic Lactococcus lactis subsp. lactis DF04Mi isolated from goat milk: characterization of the bacteriocin BJM
Furtado,Danielle N.; Todorov,Svetoslav D.; Landgraf,Mariza; Destro,Maria T.; Franco,Bernadette D.G.M..
Lactic acid bacteria capable of producing bacteriocins and presenting probiotic potential open innovative technological applications in the dairy industry. In this study, a bacteriocinogenic strain (Lactococcus lactis subsp. lactis DF4Mi) was isolated from goat milk, and studied for its antimicrobial activity. The bacteriocin presented a broad spectrum of activity, was sensitive to proteolytic enzymes, resistant to heat and pH extremes, and not affected by the presence of SDS, Tween 20, Tween 80, EDTA or NaCl. Bacteriocin production was dependent on the components of the culture media, especially nitrogen source and salts. When tested by PCR, the bacteriocin gene presented 100% homology to nisin Z gene. These properties indicate that this L. lactis subsp....
Tipo: Info:eu-repo/semantics/article Palavras-chave: Bacteriocin; Probiotic; Lc. lactis subsp; Lactis; Biopreservation; Goat milk.
Ano: 2014 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822014000400052
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Bacteriocinogenic Lactococcus lactis subsp: lactis DF04Mi isolated from goat milk: Evaluation of the probiotic potential BJM
Furtado,Danielle N.; Todorov,Svetoslav D.; Landgraf,Mariza; Destro,Maria T.; Franco,Bernadette D.G.M..
Lactic acid bacteria capable of producing bacteriocins and presenting probiotic potential open innovative technological applications in the dairy industry. In this study, a bacteriocinogenic strain (Lactococcus lactis subsp. lactis DF4Mi) was isolated from goat milk, and studied for its probiotic potential. Lc. lactis DF4Mi was resistant to acidic pH and oxbile, presented co-aggregation with Listeria monocytogenes, and was not affected by several drugs from different generic groups, being sensitive to most tested antibiotics. These properties indicate that this Lc. lactis strain can be used for enhancement of dairy foods safety and quality, in combination with potential probiotic properties.
Tipo: Info:eu-repo/semantics/article Palavras-chave: Bacteriocin; Probiotic; Lc. lactis subsp. lactis; Biopreservation; Goat milk.
Ano: 2014 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822014000300038
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Bacteriocins: molecules of fundamental impact on the microbial ecology and potential food biopreservatives BABT
Souza,Evandro Leite de; Silva,Clemilson Antonio da; Sousa,Cristina Paiva de.
Bacteriocins are proteic molecules synthesized for various lineages of Gram-positive and Gram-negative bacteria when exposed to stressful conditions. Bacteriocins have been characterized as molecules of high antimicrobial property even at low concentrations, provoking the microbial survival inhibition by antibiosis. These substances have their synthesis mediated for genetic mechanisms and develop their lethal action on the microbial cell by multiples mechanisms that can act of isolated or concomitant way culminating with microbial cell killing. This molecules class presents characteristic of stability to heat, low pH, refrigeration and freezing, and resistance to weak organics solvents, salts and enzymes. On the other hand, they are very sensitive to...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Bacteriocins; Antimicrobials; Food Industry; Biopreservation.
Ano: 2005 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132005000500008
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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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Bioprotective Effect of Lactococcus piscium CNCM I-4031 Against Listeria monocytogenes Growth and Virulence ArchiMer
Saraoui, Taous; Leroi, Francoise; Chevalier, Frederique; Cappelier, Jean-michel; Passerini, Delphine; Pilet, Marie-france.
Listeria monocytogenes is a Gram-positive pathogen occurring in many refrigerated ready-to-eat foods. It is responsible for foodborne listeriosis, a rare but severe disease with a high mortality rate (20–30%). Lactococcus piscium CNCM I-4031 has the capacity to prevent the growth of L. monocytogenes in contaminated peeled and cooked shrimp and in a chemically defined medium using a cell-to-cell contact-dependent mechanism. To characterize this inhibition further, the effect of L. piscium was tested on a collection of 42 L. monocytogenes strains. All strains were inhibited but had different sensitivities. The effect of the initial concentration of the protective and the target bacteria revealed that the inhibition always occurred when L. piscium had reached...
Tipo: Text Palavras-chave: Biopreservation; Lactococcus piscium; Listeria monocytogenes; Co-culture; Cell ratio; Scanning electron microscopy; Virulence.
Ano: 2018 URL: https://archimer.ifremer.fr/doc/00449/56065/57588.pdf
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Caractérisation de bactéries lactiques psychrotrophes en vue de leur utilisation dans la biopréservation des aliments. Étude physiologique et moléculaire des mécanismes d’adaptation au froid ArchiMer
Matamoros, Sebastien.
Lactic acid bacteria strains were isolated from seafood products and clustered according to their inhibiting capacities against 14 food borne spoiling and pathogenic strains in order to develop applications in biopreservation. Most of the strains were identified as Leuconostoc gelidum and Lactococcus piscium. Detailed identification of one strain of the Lactococcus piscium strains suggests that it is a new specie. According to sensory analysis results, 2 strains belonging to the Leuconostoc gelidum specie were the most efficient for the enhancement of the shelf life of vacuum packed peeled and cooked shrimps. Similar results were obtained in cold smoked salmon with one strains of Lactococcus sp. A challenge test against three pathogenic strains (Listeria...
Tipo: Text Palavras-chave: Biopréservation; Crevettes; Saumon fumé; Analyse sensorielle; Protéine de choc froid; Lactococcus sp. nov.; Leuconostoc gelidum; Psychrotrophe; Biopreservation; Shrimps; Cold-smoked salmon; Sensory analysis; Cold-shock protein; Lactococcus sp. nov.; Leuconostoc gelidum; Psychrotrophic.
Ano: 2008 URL: http://archimer.ifremer.fr/doc/00050/16148/13631.pdf
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Characterization of multiple antilisterial peptides produced by sakacin P-producing Lactobacillus sakei subsp. sakei 2a. Repositório Alice
CARVALHO, K. G.; BAMBIRRA, F. H. S.; NICOLI, J. R.; OLIVEIRA, J. S.; SANTOS, A. M. C.; BEMQUERER, M. P.; MIRANDA, A.; FRANCO, B. D. G. M..
bitstream/item/177456/1/10.1007-s00203-018-1477-3.pdf
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: Lactobacillus sakei subsp; Sakei 2a; Multiple antimicrobial peptides; Meat gravy; Listeria; Biopreservation.
Ano: 2018 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1091814
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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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Elaboration and characterization of pectin-gellan films added with concentrated supernatant of Streptococcus infantarius fermentations, and EDTA: effects on the growth of Escherichia coli, Staphylococcus aureus and Listeria monocytogenes in a Mexican cheese medium, and physical-mechanical properties Ciênc. Tecnol. Aliment.
JIMÉNEZ-VILLEDA,Perla-Yesenia; RODRÍGUEZ-HERNÁNDEZ,Adriana-Inés; LÓPEZ-CUELLAR,Ma.-del-Rocío; FRANCO-FERNÁNDEZ,Melitón-Jesús; CHAVARRÍA-HERNÁNDEZ,Norberto.
Abstract Films were prepared with 0.2% (w/v) gellan gum, 1% (w/v) citric pectin, 0.5% (w/v) glycerol, 5 mM CaCl2, 0.05 M Ethylenediaminetetraacetic acid (EDTA), and different concentrations of an antimicrobial activity-concentrated supernatant (AMC) obtained from fermentations of Streptococcus infantarius, which produces bacteriocin-like inhibitory substances (i.e., treatments F1, F2 and F3 with 75, 90 and 120 arbitrary units (AU)/mL, respectively). The treatments were based on a minimum-inhibitory-concentration (i.e., AMC, 90 AU/mL, plus EDTA, 0.05 M) for Escherichia coli, Staphylococcus aureus and Listeria monocytogenes growing in brain-heart-infusion medium at 35 °C. The films hindered the bacterium growth in selective media: E. coli -MacConkey, S....
Tipo: Info:eu-repo/semantics/article Palavras-chave: Lactic acid bacterium; Bacteriocins; Biopreservation; Mechanical properties; Gas permeability.
Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000200436
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Études des interactions entre la bactérie bioprotectrice Lactococcus piscium et Brochothrix thermosphacta et Listeria monocytogenes dans la crevette tropicale ArchiMer
Fall, Papa-abdoulaye.
The bioprotective potential of Lactococcus piscium CNCM I-4031 towards a specific spoilage organism, Brochothrix thermosphacta, was studied on tropical cooked peeled shrimp packed under modified atmosphere. In co-culture, the growth of this spoilage bacterium was inhibited by 4 log ufc/g by L. piscium and the sensory quality of the product was improved during 31 days. The inhibition could not be attributed to lactic acid or nutritional competition for amino acids. The growth modelling of L. piscium and B. thermosphacta was performed in different conditions of temperature, pH and NaCl concentrations. The optimal growth values of these two bacteria are quite similar, however L. piscium seemed to be more psychrotolerant than B. thermosphacta but twice less...
Tipo: Text Palavras-chave: Biopreservation; Inhibition; Modélisation; Lactococcus piscium; Flore d’altération; Analyse sensorielle; Produits de la mer; Co-cultures; Biopreservation; Inhibition; Modelling; Lactococcus piscium; Spoilage microflora; Sensory analysis; Seafood products; Co-cultures.
Ano: 2011 URL: http://archimer.ifremer.fr/doc/00050/16164/13649.pdf
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High-Throughput Identification of Candidate Strains for Biopreservation by Using Bioluminescent Listeria monocytogenes ArchiMer
El Kheir, Sara M.; Cherrat, Lamia; Awussi, Ahoefa A.; Ramia, Nancy E.; Taha, Samir; Rahman, Abdur; Passerini, Delphine; Leroi, Francoise; Petit, Jeremy; Mangavel, Cecile; Revol-junelles, Anne-marie; Borges, Frederic.
This article describes a method for high-throughput competition assays using a bioluminescent strain of L. monocytogenes. This method is based on the use of the luminescent indicator strain L. monocytogenes EGDelux. The luminescence of this strain is correlated to growth, which make it suitable to monitor the growth of L. monocytogenes in mixed cultures. To this aim, luminescence kinetics were converted into a single numerical value, called the Luminescence Disturbance Indicator (LDI), which takes into account growth inhibition phenomena resulting in latency increase, decrease in the luminescence rate, or reduction of the maximum luminescence. The LDI allows to automatically and simultaneously handle multiple competition assays which are required for...
Tipo: Text Palavras-chave: Biopreservation; Listeria monocytogenes; High-throughput screening assays; Bioluminescence; Competition; Mixed culture; Bioprotection; Antibacterial activities.
Ano: 2018 URL: https://archimer.ifremer.fr/doc/00454/56534/58236.pdf
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Improving simultaneously the quality and safety of cooked and peeled shrimp using a cocktail of bioprotective lactic acid bacteria ArchiMer
Saraoui, Taous; Cornet, Josiane; Guillouet, Emilie; Pilet, Marie France; Chevalier, Frederique; Joffraud, Jean-jacques; Leroi, Francoise.
Tropical shrimp is of considerable economic importance in the word but is highly perishable due to microbial and chemical degradation. Biopreservation is a food preservation technology based on the addition of “positive” bacteria able to kill or prevent the growth of undesirable microorganisms. Two strains of lactic acid bacteria (LAB) have previously been selected for a biopreservation strategy: Lactococcus piscium CNCM I-4031, for its ability to prevent the sensory deterioration of seafood and Carnobacterium divergens V41, which inhibits growth of Listeria monocytogenes. The objective was to test the association of the two strains to improve both the quality and safety of shrimp. In a first trial, the two LAB were inoculated alone or in a cocktail in...
Tipo: Text Palavras-chave: Carnobacterium divergens V41; Lactococcus piscium CNCM I-4031; Penaeus vannamei; Listeria monocytogenes; Biopreservation.
Ano: 2017 URL: https://archimer.ifremer.fr/doc/00353/46412/46140.pdf
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Influence of temperature, pH and NaCl concentration on the maximal growth rate of Brochothrix thermosphacta and a bioprotective bacteria Lactococcus piscium CNCM I-4031 ArchiMer
Leroi, Francoise; Fall, Papa-abdoulaye; Pilet, Marie-france; Chevalier, Frederique; Baron, Regis.
The maximum specific growth rate (μmax) of Brochothrix thermosphacta, a spoilage bacteria of cooked peeled shrimp, and Lactococcus piscium CNCM I-4031, a bioprotective strain, was investigated under different conditions of temperature, NaCl concentrations and pH. The basic modelling approach used was the Gamma concept (γ-concept) and the model developed was then adapted to shrimp. Cardinal growth parameters were quite similar for the two strains, except for NaCl. No NaCl was required for growth and the NaClmax was three-times higher for B. thermosphacta than for L. piscium (62 and 23 g l−1 respectively). However, tolerance to NaCl was higher in seafood than in liquid broth, possibly due to presence of osmoltically active molecules. L. piscium and B....
Tipo: Text Palavras-chave: Modelling; Biopreservation; Shrimp; Lactic acid bacteria; Brochothrix thermosphacta; Spoilage bacteria; Environmental conditions.
Ano: 2012 URL: http://archimer.ifremer.fr/doc/00083/19473/17088.pdf
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Inhibition of Brochothrix thermosphacta and sensory improvement of tropical peeled cooked shrimp by Lactococcus piscium CNCM I-4031 ArchiMer
Fall, Papa-abdoulaye; Leroi, Francoise; Cardinal, Mireille; Chevalier, Frederique; Pilet, Marie-france.
Aims: To investigate the antimicrobial spectrum of Lactococcus piscium CNCM I-4031 and its protective effect in cooked and peeled shrimp against Brochothrix thermosphacta. Methods and Results: Sixteen pathogenic and spoiling bacteria were inhibited in Elliker, but not in shrimp juice agar plates. In shrimp packed under modified atmosphere and stored at 8 degrees C, B. thermosphacta (103 CFU g-1) was inhibited by 4 center dot 1 log CFU g-1 when co-inoculated with L. piscium (106 CFU g-1). Brochothrix thermosphacta spoiled the product after 11 days, with the emission of strong butter/caramel off-odours. In co-culture with L. piscium, sensory shelf-life was extended by at least 10 days. The inhibition was partially explained by a drop in pH from 6 center dot...
Tipo: Text Palavras-chave: Biopreservation; Brochothrix thermosphacta; Inhibition spectrum; Lactococcus piscium; Penaeus vanamei; Shrimp composition.
Ano: 2010 URL: http://archimer.ifremer.fr/doc/00002/11291/7884.pdf
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Lactococcus piscium : a psychotrophic lactic acid bacterium with bioprotective or spoilage activity in food - a review ArchiMer
Saraoui, Taous; Leroi, Francoise; Bjorkroth, J.; Pilet, M. F..
The genus Lactococcus comprises twelve species, some known for decades and others more recently described. Lactococcus piscium, isolated in 1990 from rainbow trout, is a psychrotrophic lactic acid bacterium (LAB), probably disregarded because most of the strains are unable to grow at 30°C. During the last 10 years, this species has been isolated from a large variety of food: meat, seafood and vegetables, mostly packed under vacuum (VP) or modified atmosphere (MAP) and stored at chilled temperature. Recently, culture-independent techniques used for characterization of microbial ecosystems have highlighted the importance of L. piscium in food. Its role in food spoilage varies according to the strain and the food matrix. However, most studies have indicated...
Tipo: Text Palavras-chave: Biopreservation; Cold adaptation; Lactic acid bacteria; Meat; Seafood; Spoilage.
Ano: 2016 URL: https://archimer.ifremer.fr/doc/00334/44517/44213.pdf
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