1. Introduction
The growing interest in a correct life style, including alimentation, and the parallel attention on food quality have contributed to orientate consumers towards fishery products which are considered safe, of high nutritional value and capable of influencing human health in a positive way [1]. The diverse nutrient composition of seafood makes it an ideal environment for the growth and propagation of spoilage micro-organisms and common food-borne pathogens [2]. It has been estimated that as much as 25% of all food produced is lost post-harvest owing to microbial activity [1,2]. It has been mentioned that as many as 30% of people in industrialized countries suffer from a food borne disease each year and in 2000 at least two million people died from diarrhoeal disease worldwide. It is clear that indigenous bacteria present in marine environment as well as the result of post contamination during process are responsible for many cases of illnesses [3,4]. In the last years, the traditional processes applied to seafood like salting, smoking and canning have decreased in favor of mild technologies involving lower salt content, lower cooking temperature and vacuum (VP) or modified atmosphere packing (MAP). The treatments are usually not sufficient to destroy microorganisms and in some cases psychrotolerant pathogenic and spoiling bacteria can develop during the extended shelf-life of these products [2,5]. As several of these products are eaten raw, it is therefore essential that adequate preservation technologies are applied to maintain its safety and quality. Among alternative food preservation technologies, particular attention has been paid to biopreservation to extent the shelf-life and to enhance the hygienic quality, minimizing the impact on the nutritional and organoleptic properties of perishable food products such as seafood [1,6]. Biological preservation refers to the use of a natural or controlled microflora and/or its antimicrobial metabolites to extend the shelf life and improve the safety of food. Lactic acid bacteria (LAB) are particularly interesting candidates for this technique [1,2,6,7]. Indeed, they are frequently naturally present in food products and are often strong competitors, by producing a wide range of antimicrobial metabolites such as organic acids, diacetyl, acetoin, hydrogen peroxide, reuterin, reutericyclin, antifungal peptides, and bacteriocins [8-10). Hence, the last two decades have seen intensive investigation on LAB and their metabolites to discover new LAB strains that can be used in food preservation [1,7,11-13].
2. Bacterial hazards associated with fish and fish products
From the viewpoint of microbiology, fish and related products are a risky foodstuff group. Pathogenic bacteria associated with seafood can be categorized into three general groups [14]: 1) Bacteria (indigenous bacteria) that belong to the natural microflora of fish (
Enterotoxins produced by
In ready-to-eat products, cooking, preservation ingredients, and storage atmosphere inhibit the Gram-negative organisms, resulting in a longer shelf life. Such conditions favor the growth of psychotropic pathogens such as
Development of new-generation foods, which are mildly processed, contain few or no preservatives, are packaged in vacuum or modified atmospheres to ensure long shelf life and rely primarily on refrigeration for preservation, has raised concerns of potential increases in botulism risk caused by psychrotrophic nonproteolytic group II
3. Biopreservation
Seafood products are known to be especially susceptible to both microbiological and biochemical spoilage pathways. The development of effective processing treatments to extend the shelf life of fresh fish products is a must [2]. Additionally, the consumers’ demand for high-quality and minimally processed seafood has recently captivated great attention [5, 9]. However, an increase in foodborne illness outbreaks is concomitant with the increase in consumer demand for less processed foods [1]. These trends highlight the importance of studying new microbial stress factors to extend the shelf-life of foods. Until now, approaches to reduce the risk of outbreaks of food poisoning have relied on the search for addition of more efficient chemical preservatives or on the application of more drastic physical treatments such as heating, refrigeration, high hydrostatic pressure (HHP), ionising radiation, pulsed-light, ozone, ultrasound, etc [1,5,50]. In spite of some possible advantage, these types of treatments have many drawbacks and limitation in seafood products: the proven toxicity of many of the commonest chemical preservatives (e.g. nitrites) (3), the alteration of the organoleptic and nutritional properties of seafood by physical treatments due to their delicate nature (e.g. freezing damage, discolouration in case of HHP and ionising radiation) [50,51] and especially recent consumer trends in purchasing and consumption, with demands for healthy seafood products that have been subjected to less extreme treatments (less heat and chill damage), with lower levels of salts, fats, acids, and sugars and/or the complete or the partial removal of chemically synthesized additives [1,2,7]. To harmonize consumer demands with the necessary safety standards, traditional means of controlling microbial spoilage and safety hazards in seafood are being replaced by an alternative solution that is gaining more and more attention: "biopreservation technology" [2,9,13,52,53]. It consists in inoculating food with microorganisms, or their metabolites, selected for their antibacterial properties and may be an efficient way of extending shelf life and food safety through the inhibition of spoilage and pathogenic bacteria without altering the nutritional quality of raw materials and food products [54, 55].
Lactic acid bacteria (LAB) possess a major potential for use in biopreservation because they are safe to consume, and during storage they naturally dominate the microbiota of many foods. Certain LAB species and strains isolated from seafood have been shown to exert strong antagonistic activity against spoilage and pathogenic microorganisms such as
4. The role of lactic acid bacteria in biopreservation technology
4.1. Characterization and classification
Lactic acid bacteria (LAB) encompass a heterogeneous group of microorganisms having as a common metabolic property the production of lactic acid as the majority end - product from the fermentation of carbohydrates [59]. LAB are Gram (+), usually nonmotile, non - sporulating, catalase - negative, acid - tolerant, facultative anaerobic organisms and have less than 55 mol% G+C content in their DNA [60-62]. Except for a few species, LAB members are nonpathogenic organisms with a reputed generally recognized as safe status (GRAS). Taxonomic revisions of these genera and the description of new genera mean that LAB could, in their broad physiological definition, comprise around 20 genera [10]. However, from a practical, food-technology point of view, the following genera are considered the principal LAB:
4.2. Antimicrobial components from LAB
4.2.1. Bacteriocins
Bacteriocins are ribosomally synthesized peptides, that exert their antimicrobial activity against either strains of the same species as the bacteriocin producer (narrow range), or to more distantly related species (broad range) [1,2,7]. It has been estimated that between 30% and 99% of all bacteria and archaea produce bacteriocins; their production by LAB is very significant from the point of view of their potential applications in food systems and thus, unsurprisingly, these have been most extensively investigated [6,10,12,60,65,66]. It has been noted that the activity of bacteriocins is frequently directed against bacteria that are related to the bacteriocin - producing strain or against bacteria found in similar environments [67]. It has also been noted that some bacteriocins can also play a role in cell signaling. Microorganisms that produce bacteriocins also possess immunity mechanisms to confer self - protection, that is, to protect bacteriocin producers from committing “suicide” [10,68,69]. Besides concern about antibiotic resistance, increasing consumer awareness of potential health risks associated with chemical preservatives has increased interest in bacteriocins. Bacteriocins are naturally produced so they are more easily accepted by consumers [54]. Bacteriocins are usually classified combining various criteria. The main ones being the producer bacterial family, their molecular weight and finally their amino acid sequence homologies and/or gene cluster organization [59,70]. Based on a relatively recent approach [69,71,72] bacteriocins produced by LAB have been categorized into two major classes: the lanthionine - containing bacteriocins or lantibiotics (class I) and the largely unmodified linear peptide antimicrobials (class II).
4.2.2. Organic acid production
An important role of meat LAB starter cultures is the rapid production of organic acids; this inhibits the growth of unwanted flora and enhances product safety and shelf life. The types and levels of organic acids produced during the fermentation process depend on the LAB strains present, the culture composition, and the growth conditions [74]. Fermentation of the carbohydrates, glucose, glycogen, glucose-6-phosphate and small amounts of ribose, in meat and meat products, produces organic acids by glycolysis (Embden-Meyerhof Parnas pathway, EMP pathway) or the Hexose Monophosphate, HMP pathway. L (+) lactic acid is more inhibitory than its D (-) counterpart [68]. The antimicrobial effect of organic acids lies in the reduction of pH, and in the action of undissociated acid molecules [75]. It has been proposed that low external pH causes acidification of the cytoplasm. The lipophilic nature of the undissociated acid allows it to diffuse across the cell membrane collapsing the electrochemical proton gradient. Alternatively, cell membrane permeability may be affected, disrupting substrate transport systems [72]. The LAB in particular are able to reduce the pH to levels where putrefactive (e.g. clostridia and pseudomonads), pathogenic (e.g.
4.2.3. Other antimicrobials of LAB
Hydrogen peroxide is produced from lactate by LAB in the presence of oxygen as a result of the action of flavoprotein oxidases or nicotinamide adenine dinucleotide (NADH) peroxidise [76]. The antimicrobial effect of H2O2 may result from the oxidation of sulfhydryl groups causing denaturing of a number of enzymes, and from the peroxidation of membrane lipids thus increasing membrane permeability [8]. Most undesirable bacteria such as
5. LAB in fish and fish products
LAB are not considered as genuine microflora of the aquatic environment, but certain genera, including
LAB dominating in spoiled vacuum-packaged cold-smoked fish products include the genera of
6. Application of LAB in seafood
Treating catfish fillets with of 0.50% sodium acetate, 0.25% potassium sorbate with 2.50% lactic acid culture completely inhibited growth of Gram negative bacteria, improved catfish odor and appearance during 13 days storage [110]. Einarsson & Lauzon [111] treated shrimps with various bacteriocins from lactic acid bacteria and reported shelf life extension except carnocin UI49. Total mesophilic and psychotropic bacteria and MRS counts of the samples treated with carnocin UI49 were not different than those of controls at 4.5°C. In a study with five strains of lactic acid bacteria (four
Under biopreservation, combined coating of
For Shirazinejad et al. [123] 2.0% lactic acid combined with nisin indicated the highest reduction in population of
LAB Protective cultures have not been applied in many other seafood products except for cold smoked salmon (CSS), as they are normally flora of such products at the end of storage, and
Duffes et al. [65] isolated
In the presence of the bacteriocinogenic strain
A bacteriocinogenic strain of
7. Conclusion and future prospective
The presence of LAB in many processed seafood product is now well documented and the bio-protective potential of many strains and/or their bacteriocin has been highlighted in the last years. In situ production is readily cost-effective provided that the bacteriocin producers are technologically suitable. To date, only nisin and pediocin PA - 1 have been applied commercially in food applications where they are used to protect against spoilage and pathogenic organisms. However, other bacteriocins could be at least as effective for food processors as it is possible to apply them with hurdle approaches, particularly in light of consumer demands for minimally processed, safe, preservative - free foods. Control of pathogenic bacteria has widely focused on
References
- 1.
Cortesi M. L Panebianco A Giuffrida A Anastasio A 2009 Innovations in seafood preservation and storage. Supplement 1:S15 S23 - 2.
Campos A Castro P Aubourg S. P Velázquez J. B 2012 Use of Natural Preservatives in Seafood. In McElhatton A, Sobral. Novel Technologies in Food Science, Integrating Food Science and Engineering Knowledge Into the Food Chain.: © Springer Science+Business Media;.325 360 - 3.
Feldhusen F 2000 The role of seafood in bacterial foodborne diseases. Method. Microbiol.2 1651 1660 - 4.
ICMSF ( In International Commission on Microbiological Specifications for Foods (ICMSF). Microorganisms in Foods.: Springer Science+Business Media, LLC.2011 Fish and Seafood Products107 133 - 5.
Alzamora S Welti-chanes J Guerrero S 2012 Rational Use of Novel Technologies:A Comparative Analysis of the Performance of Several New Food Preservation Technologies for Microbial Inactivation. In McElhatton A, Sobral PJA(). Novel Technologies in Food Science, Integrating Food Science and Engineering Knowledge Into the Food Chain.: © Springer Science+Business Media, LLC. - 6.
Soomro A. H Masud T Anwaar K 2002 Role of lactic acid bacteria (LAB) in food preservation and human health-A review. Pak. J. Nut.1 20 24 - 7.
Gálvez A Abriouel H López R Omar N 2007 Bacteriocin-based strategies for food biopreservation Int. J. Food Microbiol.120 51 70 - 8.
Holzapfel W. H Geisen R Schillinger U 1995 A review paper: biological preservation of foods with reference to protective cultures, bacteriocins and food-grade enzymes. Int. J. Food Microbiol. 24:343 362 - 9.
Calo-mata P Arlindo S Boehme K Miguel T Pascola A Barros-velazquez J 2008 Current Applications and Future Trends of Lactic Acid Bacteria and their Bacteriocins for the Biopreservation of Aquatic Food Products Food Biopro. Tech.1 43 63 - 10.
Hill, Paul Ross R (Collins B Cotter P 2010 Applications of Lactic Acid Bacteria- Produced Bacteriocins. In Mozzi F, Raya R, GM V. Biotechnology of Lactic Acid Bacteria Novel Applications.: Blackwell Publishing.89 109 - 11.
Nilsson L 1997 Control of Listeria monocytogenes in cold-smoked salmon by biopreservation: Danish Institute for Fisheries Research and The Royal Veterinary and Agricultural University of Copenhagen, Denmark, Ph. D Dissertation. - 12.
Cleveland J Montville T Nes I Chikindas M 2001 Bacteriocins: Safe, natural antimicrobials for food preservation Int. J. Food Microbiol. 71:1 20 - 13.
Dortu C Thonart P 2009 Bacteriocins from lactic acid bacteria: interest for food products biopreservation Biotech. Agr. Society Environ. 13:143 154 - 14.
Beaufort A Rudelle S Gnanou-besse N Toquin M. T Kerouanton A Bergis H 2007 Prevalence and growth of Listeria monocytogenes in naturally contaminated cold-smoked salmon. Lett. Appl. Microbiol.44 406 411 - 15.
Baffone W Pianei A Bruscolini F Barbieri E Cierio B 2000 Occurrence and expression of virulence-related properties of Vibrio species isolated from widely consumed seafood products. Int. J. Food Microbiol.54 9 18 - 16.
InternationalDiseaseSurveillanceCenter (IDSC) 1999 Vibrio parahaemolyticus, Japan 1996-1998, Infectious Agents Surveillance Report (IASR),20 1 2 - 17.
Joseph S. W Colwell R. R Kaper J. B 1982 Vibrio parahaemolyticus and related halophilic Vibrios. Crit. Rev. Microbiol.10 1 77 124 - 18.
Kam K. M Leung T. H Ho Y. Y Ho N. K Saw T. A 1995 Outbreak of Vibrio cholerae 01 in Hong Kong related to contaminated fish tank water 389 395 - 19.
Colwell R. R 1996 Global climate and infectious diseases: the cholera paradig m. Sci.274 2025 2031 - 20.
Ayulo A. M Machado R Scussel V 1994 Entero toxigenic Escherichia coli and Staphylococcus aureus in fish and seafood from the southern region of Brazil. Int. J. Food Microbiol.24 171 178 - 21.
Chattopadhyay P 2000 Fish- catching and handling. In Robinson RK. Encyclopedia of Food Microbiol. London: Academic Press; 153 p. - 22.
Asai Y Murase T Osawa R Okitsu T Suzuki R Sata S Terajima J Izumiya H Watanabe H 1999 Isolaton of Shiga toxin-producing Escherichia coli O157:H7 from processed salmon roe associated with the outbreakes in Japan, 1988, and a molecular typing of the isolates by pulsed-field gel electrophoresis. Kansenshogaku Zasshi.73 20 24 - 23.
Mitsuda T; Muto, T; Yamada, M; Kobayashi, N; Toba, M; Aihara, Y; Ito, A; Yokota, S (1998 Epidemiological study of a food-borne outbreak of enterotoxigenic Escherichia coli O25:NM by pulsed-field gel electrophoresis and randomly amplified polymorphic DNA analysis. J. Clin. Microbiol.36 652 656 - 24.
Vieira RHSF Rodrigues DP, Gocalves FA, Menezes FGR, Aragao JS, Sousa OV (2001 Microbicidal effect of medicinal plant extracts (Psidium guajava Linn. and Carica papaya Linn.)upon bacteria isolated from fish muscle and known to induce diarrhea in childredn Rev. Inst. Med. trop. S. Paulo43 3 145 148 - 25.
VLF, Lauwers S (Pierard D Crowcroft N De Bock S Potters D Crabbe G 1999 A case-control study of sporadic infection with O157 and non-O157 verocytotoxin-producing Escherichia coli. Epid. Infec.122 359 365 - 26.
Semanchek J. J Golden D. A 1998 Influence of growth temperature on inactivation and injury of Escherichia coli O157:H7 by heat, acid, and freeezing J. Food Prot.61 395 401 - 27.
Isonhood J. H Drake M 2002 Aeromonas species in foods. J. Food Prot.65 575 582 - 28.
Ibragimov FKH, Iushchenko GV (Pogorelova N. P Zhuravleva L. A 1995 Bacteria of the genus Aeromonas as the causative agents of saprophytic infection. Zh Mikrobiol Epidemiol Immunobiol.4 9 12 - 29.
Fernandes C. F Flick G. J Thomas T. B 1998 Growth of inoculated psychrotrophic pathogens on refrigerated fillets of aquacultured rainbow trout and channel catfish. J. Food Prot.61 3 313 317 - 30.
Novotny L Halouzka R Matlova L Vavra O Dvorska L Bartos M 2010 Morphology and distribution of granulomatous inflammation in freshwter oramental fish infected with mycobacteria. J. Fish Dis.33 947 955 - 31.
Olgunoglu I. A 2012 Salmonella in Fish and Fishery Products. In Mahmoud BSM. Salmonella- A Dangerous Foodborne Pathogen.: InTech; 2012. - 32.
Heinitz M. L Ruble R. D Wagner D. E Tatini S. R 2000 Incidence of Salmonella in fish and seafood. J. Food Prot.63 5 579 592 - 33.
Vieira RHSF Rodrigues DP, Gocalves FA, Menezes FGR, Aragao JS, Sousa OV (2001 Microbicidal effect of medicinal plant extracts (Psidium guajava Linn. and Carica papaya Linn. ) upon bacteria isolated from fish muscle and known to induce diarrhea in childre n. Revista do Instituto de Medicina Tropical da Sao Paulo.43 145 148 - 34.
Eklund M. W Peterson M. E Poysky F. T Paranjpye R. N Pelroy G. A 2004 Control of bacterial pathogens during processing of cold-smoked and dried salmon strips. J. Food Prot.67 347 351 - 35.
D (Francis G. A O Beirne 1998 Effects of the indigenous microflora of minimallu processed lettuce on the survival and growth of L. monocytogenes. Int. J. Food. Sci, Tech.33 477 488 - 36.
De Martinis ECP, Destro MT, Vogel BF, Gram L (Alves V. F 2005 Antilisteral activity of a Carnobacterium piscicola isolated from brazilian smoked fish (Surubim (Pseudoplatystoma sp.)) and its activity against a persistent strain of Listeria monocytogenes isolated from surubim. J. Food Prot.11 2068 2077 - 37.
Zunabovic M Domig K Kneifel W 2011 Practical relevance of methodologies for detecting and tracing of Listeria monocytogenes in ready-to-eat foods and manufacture environments- A review. LWT- Food Sci. Tech.44 2 351 362 - 38.
Huss H. H Jorgensen L. V Vogel B. F 2000 Control options for Listeria monocytogenes in seafoods. Int. J. Food Microbiol.62 3 267 74 - 39.
Gudmundsdöttir S Gudbjörnsdottir B Lauzon H Einarsson H Kristinsson K. G Kristjansson M 2005 Tracing Listeria monocytogenes isolates from cold smoked salmon and its processing environment in Iceland using pulsed-field gel electrophoresis J. Food Microbiol.101 41 51 - 40.
Bayles D. O Annous B. A Wilkinson B. J 1996 Cold stress proteins induced in Listeria monocytogenes in response to temperature downshock and growth at low temperatures. Appl. Environ. Microbiol.62 1116 1119 - 41.
Prevalence and location of Listeria monocytogenes in farmed rainbow trout (Miettinen H Wirtanen G 2005 Int. J. Food Microbiol.104 135 143 - 42.
Tham W Ericsson H Loncarevic S Unnerstad H Danielsson-tham M. L 2000 Lessons from an outbreak of listeriosis related to vacuum-packed gravad and cold-smoked fish Int. J. Food Microbiol.62 3 173 175 - 43.
Fonnesbech Vogel B Huss HH, Ojeniyi B, Ahrens P, Gram L (2001 Elucidation of Listeria monocytogenes contamination routes in cold-smoked salmon processing plants detected by DNA-based typing methods. Appl. Environ. Microbiol. 67(6):2586 2595 - 44.
Hoffman A. D Gall K. L Norton D. M Wiedmann M 2003 Listeria monocytogenes contamination patterns for the smoked fish processing environment and for raw fish. J. Food Prot. 66:652 670 - 45.
Kerr Nightingale K, Gall K, Scott VN, Wiedmann M (Thimothe J 2004 Tracking of Listeria monocytogenes in smoked fish processing plants. J. Food Prot.67 328 341 - 46.
Peck M. W 1997 Clostridium botulinum and the safety of refrigerated processed foods of extended durability Trend.Food Sci. Tech.8 186 192 - 47.
Hatheway C. L 1995 Hath Botulism: the present status of the disease. Curr. Top. Microbiol. Imm. 195. - 48.
Haagsma J 1991 The distribution of Pathogenic anaerobic bacteria and the environment. Sci. Technic. Rev. Office Int. des.10 49 764 - 49.
Sramova H Benes C 1998 Occurrence of botulism in the Czech Republic (in Czech). Zpravy CEM (SZU Praha).7 395 397 - 50.
Zhou G. H Xu X. L Liu Y 2010 Preservation technologies for fresh meat. Meat Sci. 86 119 128 - 51.
Devlieghere F Vermeiren L Debevere J 2004 New preservation technologies: Possibilities and limitations Int. Dairy J.14 273 285 - 52.
Rodgers S 2001 Preserving non-fermented refrigerated foods with microbial cultures- a review. Trends. Food Sci. Tech.12 276 284 - 53.
Pilet M. F Leroi F 2011 Applications of protective cultures, bacteriocins and bacteriophages in fresh seafood and seafood product. In Lacroix C. Protective cultures, antimicrobial metabolites and bacteriophages for food and beverage biopreservation.: © 2011 Woodhead Publishing Limited. - 54.
Galvez A Abriouel H Benomar N Lucas R 2010 Microbial antagonists to food-borne pathogens and biocontrol. Cur. Opin. Biotech.21 142 148 - 55.
Garcia P Rodriguez L Rodriguez A Martinez B 2010 Food biopreservation:Promising strategies using bacteriocins, bacteriophage and endolysins. Trends. Food Sci. Tech.373 382 - 56.
Brillet A Pilet M. F Prévost H Cardinal M Leroi F 2005 Effect of inoculation of inoculation of Carnobacterium divergens salmon. Int. J. Food Microbiol. 104: 309-324.41 a biopreservative strain against Listeria monocytogenes risk, on the microbiological, and sensory quality of cold-smoked - 57.
Pinto A. L Fernandes M Pinto C Albano H Castilho F Teixeira P Gibbs P. S 2009 Characterization od anti- Listeria bacteriocins isolated from shellfish. Int. J. Microbiol.129 50 58 - 58.
Leroi F 2010 Occurrence and role of lactic acid bacteria in seafood products Food Microbiol.27 698 709 - 59.
editors (Mozzi F Raya R. R Vignolo G. M 2010 Biotechnology of Lactic Acid Bacteria: Novel Applications: Blackwell Publishing. - 60.
Stiles E 1996 Biopreservation by lactic acid bacteria. 70 331 345 - 61.
Ghanbari M Rezaei M Jami M Nazari M 2010 Isolation and characterization of Lactobacillus species from intestinal content of Beluga(Huso huso) and persian sturgeon (Acipenser persicus). Iran. J. Vet. Res.10 2 152 157 - 62.
Mayo B Aleksandrzak- Piekarczyk T Fernández M Kowalczyk M Álvarez- Martín P Bardowski J 2010 Updates in the Metabolism of Lactic Acid Bacteria. In Mozzi F, Raya RR, Vignolo GM, editors. Biotechnology of Lactic Acid Bacteria: Novel Applications.: Blackwell Publishing. - 63.
Ringo E Gatesoupe F 1998 Lactic acid bacteria in fish: a review Aquacult.160 177 203 - 64.
Hammes W. P Vogel R. F 1995 The genus Lactobacillus Glasgow: Blackie Academic & Professional. - 65.
Duffes F Corre C Leroi F Dousset X Boyaval P 1999 Inhibition of Listeria monocytogenes by in situ produced and semipurifi ed bacteriocins of Carnobacterium spp. on vacuum-packed, refrigerated. J. Food Prot.62 394 1403 - 66.
Campos C Rodríguez O Calo-mata P Prado M Barros-velazquez J 2006 Preliminary characterizationof bacteriocins from Lactococcus lactis, Enterococcus faecium and Enterococcus mundtii strains isolated from turbot (Psetta maxima ). Food Res. Int.39 356 64 - 67.
Drider D Fimland G Hechard Y Mcmullen L Prevost H 2006 The continuing story of class IIa bacteriocins Microbiology and Molcular Biology Reviews.70 564 582 - 68.
Ouwehand A Vesterlund S 2004 Antimicrobial Components from Lactic Acid Bacteria In Salminen S, Wright v, Ouwehand A. Lactic Acid Bacteria Microbiological and Functional Aspects.: Marcel Dekker, Inc. - 69.
Cotter P. D Hill C Ross R. P 2005 Bacteriocins: Developing innate immunity for food. Nat. Rev. Microbiol3 777 788 - 70.
Nes I Yoon S Diep D 2007 Ribosomally Synthesiszed Antimicrobial Peptides (Bacteriocins) in Lactic Acid Bacteria: A Review Food Sci. Biotech..16 5 675 690 - 71.
Cotter P. D Draper L. A Lawton E. M Mcauliffe O Hill C Ross R. P 2006 Overproduction of wild-type and bioengineered derivatives of the lantibiotic lacticin 3147. Appl. Environ. Microbiol.72 4492 4496 - 72.
Gillor O Etzion A Riley M 2008 The dual role of bacteriocins as anti- and probiotics Appl. Microbiol. Biotech..81 591 606 - 73.
Nes I 2011 History, Current Knowledge, and Future Directions on Bacteriocin Research in Lactic Acid Bacteria. In Drider D, RS, (eds.). Prokaryotic Antimicrobial Peptides: From Genes to Applications.: Springer Science+Business Media, LLC3 12 - 74.
Lindgren S. E Dobrogosz W. J 1990 Antagonistic activities of lactic acid bacteria in food and feed fermentations. FEMS Microbiol. Lett. 87(1-2):149 EOF 63 EOF - 75.
Fung DYC (Podolak P. K Zayas J. F Kastner C. L 1996 Inhibition of Listeria monocytogenes and Escherichia coli O157:H7 on beef by application of organic acids J. Food Prot.59 370 373 - 76.
Ammor M. S Mayo B 2007 Selection criteria for lactic acid bacteria to be used as functional cultures in dry sausage production: An update. Meat Sci. 76: 138−146. - 77.
Devlieghere F Debevre J 2000 Influence of dissolved carbon dioxide on the growth of spoilage bacteria Lebensmittel- und Wissenschaft-Technologie.33 531 537 - 78.
Lanciotti E Santini C Lupi E Burrini D 2003 Actinomycetes, cyanobacteria and algae causing tastes and odours in water of the River Arno used for the water supply of Florence. J. Water Sup. Res. Tech.52 7 489 500 - 79.
Kvasnikov E. I Kovalenko N. K Materinskaya L. G 1997 Lactic acid bacteria of freshwater fish. Microbiol.46 619 624 - 80.
Cai Y Suyanandana P Saman P 1999 Classification and characterization of lactic acid bacteria isolated from the intestines of common carp and freshwater prawns The J. Gen. Appl. Microbiol.45 177 184 - 81.
Huss H. H Jeppesen V. F Johansen C Gram L 1995 Biopreservation of fish products a review of recent approaches and results J. Aquat. Food. Prod. Tech.4 5 26 - 82.
González C. J Encinas J. P García-lópez M. L Otero A 2000 Characterization and identification of lactic acid bacteria from freshwater fishes Food Microbiol.17 383 391 - 83.
Bucio A Hartemink R Schrama J. W Verreth J Rombouts F. M 2006 Presence of lactobacilli in the intestinal content of freshwater fish from a river and from a farm with a recirculation system Food Microbiol.23 5 476 482 - 84.
Ringo E Strom E 1994 Microflora of Arctic char, Salvelinus alpinus (L.); gastrointestinal microflora of free-living fish, and effect of diet and salinity on the intestinal microf lora. Aquacult. Fish. Manag.25 623 629 - 85.
Ringo E 2004 Lactic acid bacteria in fish and fish farming In Salminen S, Wright A, Ouwehand A, editors. Lactic acid bacteria : Microbiological and Functional Aspects. 3rd ed. New-York: CRC Press;581 610 - 86.
Ringo E Strom E Tabachek J. A 1995 Intestinal microflora of salmonids: a review. Aqua. Res.26 773 789 - 87.
Ringo E Olsen R. E 1999 The effect of diet on aerobic bacterial flora associated with intestine of Arctic charr (Salvelinus alpinus L.). J. Appl. Microbiol.86 12 28 - 88.
Spanggaard B Huber I Nielsen J Nielsen T Appel K. F Gram L 2000 The microflora of rainbow trout intestine. A comparison of traditional and molecular identification Aquacult.182 1 15 - 89.
Seppola M Olsen R. E Sandaker E Kanapathippillai P Holzapfel W Ringo E 2006 Random amplification of polymorphic DNA (RAPD) typing of carnobacteria isolated from hindgut chamber and large intestine of Atlantic cod (Gadus morhua L.). Sys. Appl. Microbiol. 29:131 137 - 90.
Gancel F Dzierszinski F Tailliez R 1997 Identification and characterization of Lactobacillus species isolated from fillets of vacuum-packed smocked and salted herring (Clupea harengus). J.appl. Microbiol.82 722 728 - 91.
Magnússon H Traustadóttir K 1982 The microbial flora of vacuum-packed smoked herring fillets. J. Food Tech.17 695 702 - 92.
Paludan-müller C Dalgaard P Huss H Gram L 1998 Evaluation of the role of Carnobacterium piscicola in spoilage of vacuum and modified atmosphere-packed-smoked salmon stored at 5°C. Int. J. Food Microbiol.39 155 166 - 93.
Leroi F Joffraud J. J Chevalier F Cardinal M 1998 Study of the microbial ecology of cold smoked salmon during storage at 8°C Int. J. Food Microbiol.39 111 121 - 94.
Leisner J Laursen B Prevost H Drider D Dalgaard P 2007 Carnobacterium:positive and negative effects in the environment and in foods. FEMS Microbiol. Rev.13 592 613 - 95.
Leisner J. J Millan J. C Huss H. H Larsen L. M 1994 Production of histamine and tyramine by lactic acid bacteria isolated from vacuum-packed sugar-salted fish. J. Appl. Bacter.76 417 423 - 96.
Ben Embarek PK, Wedel-Neergaard C, Huss HH, Gram L (Ostergaard A 1998 Characterization of anti-listerial lactic acid bacteria isolated from Thai fermented fish products Food Microbiol.15 223 233 - 97.
Olympia M Ono H Shinmyo A Takano M 1992 Lactic acid bacteria in fermented fishery, burong bangus. J. Fer. Bioeng.73 3 193 197 - 98.
Mauguin S Novel G 1994 Characterization of lactic acid bacteria isolated from seafood J. Appl. Bacter.76 616 625 - 99.
Emborg J Laursen B. G Rathjen T Dalgaard P 2002 Microbial spoilage and formation of biogenic amines in fresh and thawed modified atmosphere-packed salmon (Salmo salar) at 2 degrees C. J. Appl. Microbiol. 92(4).790 799 - 100.
Franzetti L Scarpellini M Mora D Galli A 2003 Carnobacterium spp. in seafood packaged in modified atmosphere Annal. Microbiol.53 189 193 - 101.
Emborg J Laursen B. G Rathjen T Dalgaard P 2002 Microbial spoilage and formation of biogenic amines in fresh and thawed modified atmosphere-packed salmon (Salmo salar) at 2°C. J. Appl. Microbiol.92 790 799 - 102.
Dalgaard P Madsen H. L Samieian N Emborg J 2006 Biogenic amine formation and microbial spoilage in chilled garfish (Belone belone) effect of modified atmosphere packaging and previous frozen storage. J. Appl. Microbiol.101 80 95 - 103.
Lakshmanan R Dalgaard P 2004 Effect of high-pressure processing on Listeria monocytogenes, spoilage microflora and multiple compound quality indices in chilled cold-smoked salmon. J. Appl. Microbiol.96 398 408 - 104.
Wessels S Huss H. H 1996 Suitability of Lactococcus lactis ATCC 11454 as a protective culture for lightly preserved fish products. Food Microbi ol.13 323 332 - 105.
Nilsson L Ng Y. Y Christiansen J. N Jorgensen B. L Grotinum D Gram L 2004 The contribution of bacteriocin to inhibition of Listeria monocytogenes by Carnobacterium piscicola strains in cold-smoked salmon systems J. Appl. Microbiol.96 133 143 - 106.
Del Nobile MA, Sinigaglia M (Altieri C Speranza B 2005 Suitability of bifidobacteria and thymol as biopreservatives in extending the shelf life of fresh packed plaice fillets J. Appl. Microbiol.99 1294 1302 - 107.
Yin L. J Wu C. W Jiang S. T 2007 Biopreservative effect of pediocin ACCEL on refrigerated seafood Fish. Sci.73 907 912 - 108.
(Ringo E 2008 ) The ability of carnobacteria isolated from fish intestine to inhibit growth of fish pathogenic bacteria. Aqua. Res.39 171 180 . - 109.
Sudalayandi K. M 2011 Efficacy of lactic acid bacteria in the reduction of trimethylamine-nitrogen and related spoilage derivatives of fresh Indian mackerel fish chunks Afr. J. Biotech.10 42 47 - 110.
Kim C. R Hearnsberger J. O 1994 Gram negative bacteria inhibition by lactic acid culture and food preservatives on catfish fillets during refrigerated storage J. Food Sci.59 513 516 - 111.
Einarsson H Lauzon H. L 1995 Biopreservtaion of brined shrimp (Pandalus borealis) by bacteriocins from lactic acid bacteria. Appl. Environ. Microbiol.61 669 675 - 112.
Morzel M Fransen N. G Arendt E. K 1997 Defined starter cultures for fermentation of salmon fillets. J. Food Sci.62 6 1214 1217 - 113.
Kişla D Ünlütürk A 2004 Microbial shelf life of rainbow trout fillets treated with lactic culture and lactic acid Adv. Food Sci.26 17 20 - 114.
Elotmani F Assobhei O 2004 In vitro inhibition of microbial flora of fish by nisin and lactoperoxidase system Lett. Appl. Microbiol.38 60 65 - 115.
Aras Husar S Kaban G, Husar O, Yanik T, Kaya M (2005 Effect of Lactobacillus sakei Lb706 on Behavior of Listeria monocytogenes in Vacuum-Packed Rainbow Trout Fillets. Tur. J. Vet. Anim. Sci.29 1039 1044 - 116.
Kim Y Ohta T Takahashi T Kushiro A Nomoto K Yokokura T Okada N Danbara H 2006 Probiotic Lactobacillus casei activates innate immunity via NF-κB and Microb. Infec.. 8: 994-1005.38 MAP kinase signaling pathways. - 117.
Ambrosiadis IGD, Koidis P, Georgakis SA 2(Katikou P 2007 Effect of Lactobacillus cultures on microbiological, chemical and odour changes during storage of rainbow trout fillets J. Sci. Food Agri.87 477 484 - 118.
Daboor S. M Ibrahim S. M 2008 Biochemical and microbial aspects of tilapia (Oreochromis niloticus L.) biopreserved by Streptomces sp. metabolites. In 4th International Conference of Veterinary Research Division, National Research Center (NRC); Cairo, Egypt.39 49 - 119.
Tahiri M Desbiens E Kheadr C Lacroix I. F 2009 Comparison of different application strategies of divergicin M35 for inactivation of Listeria monocytogenes in cold-smoked wild salmon. Food Microbiol. 26:783 793 - 120.
Matamoros S Pilet M. F Gigout F Prévost H Leroi F 2009 evaluation of seafood-borne psychrotrophic lactic acid bacteria as inhibitors of pathogenic and spoilage bacteria. Food Microbiol.26 638 644 - 121.
Fall P. A Leroi F Cardinal M Chevalier F Pilet M. F 2010 Inhibition of Brochothrix thermosphacta and sensory improvement of tropical peeled cooked shrimp by Lactococcus piscium CNCM I-4031. Lett. Appl. Microbiol.50 357 361 - 122.
Ibrahim S. M Salha G. D 2009 Effect of antimicrobial metabolites produced by lactic acid bacteria on quality aspects of frozen Tilapia (Oreochromis niloticus) fillets. World Journal of Fish and Marine Sciences.1 40 45 - 123.
Shirazinejad A. R Noryati I Rosma A Darah I 2010 Inhibitory Effect of Lactic Acid and Nisin on Bacterial Spoilage of Chilled Shrimp World Acad. Sci. Eng. Tech. - 124.
MF (Fall P. A Leroi F Chevalier F C G Pilet 2010 Protective effect of a non-bacteriocinogenic Lactococcus piscium CNCM I-4031 strain against Listeria monocytogenes in sterilised tropical cooked peeled shrimp. J. Aquat. Food Prod. Tech.19 84 92 - 125.
Ucok Alakavuk D, Tosun ŞY (Cosansu S Mol S 2011 Effects of Pediococcus spp. on the quality of vacuum-packed Horse Mackerel during Cold Storage. J. Agri. Sci.17 59 66 - 126.
Katla T Moretro T Aasen I. M Holck A Axelsson L Naterstad K 2001 Inhibition of Listeria monocytogenes in cold smoked salmon by addition of sakacin P and/or live Lactobacillus sakei cultures Food Microbiol.18 431 439 - 127.
Blom H Katla T Hagen B. F Axelsson L 1997 A model assay to demonstrate how intrinsic factors affect diffusion of bacteriocins. Int. J. Food Microbiol.38 103 109 - 128.
Eijsink VGH (Brurberg M. B Nes I. F 1997 Pheromone-induced production of antimicrobial peptides in Lactobacillus. Mol. Microbiol.26 347 360 - 129.
Eijsink VGH Skeie M, Middelhoven H, Brurberg MB, Nes IF (1998 Comparative studies of pediocin-like bacteriocins.. Appl. Environ. Micr obiol.64 3275 3281 - 130.
Ganzle M. G Weber S Hammes W. P 1999 Effect of ecological factors on the inhibitory spectrum and activity of bacteriocins Int. J. Food Microbiol.46 207 217 - 131.
Aasen I. M Moretro T Katla T Axelsson L Storro I 2000 Infuence of complex nutrients, temperature and pH on bacteriocin production by Lactobacillus sakei CCUG 42687. Appl. Microbiol. Biotech..53 159 166 - 132.
Leroi F Arbey N Joffraud J Chevalier F 1996 Effect of inoculation with lactic acid bacteria on extending the shelf-life of vacuum-packed cold-smoked salmon Int. J. Food Sci. Tech. 1996; 31:497 504 - 133.
Budu-amoako B Albert R. F Harris J Delves-broughton J 1999 Combined effect of nisin and moderate heat on destruction of Listeria monocytogenes in cold-pack lobster meat. J. Food Prot.62 46 50 - 134.
Nilsson L Gram L Huss H 1999 Growth control of Listeria monocytogenes on cold smoked salmon using a competitive lactic acid bacteria flora. J. Food Prot.62 336 342 - 135.
Nykanen A Weckman K Lapvetelainen A 2000 Synergistic inhibition of Listeria monocytogenes on cold-smoked rainbow trout by nisin and sodium lactate Int. J. Food Microbiol.61 63 72 - 136.
Silva J Carvalho A. S Teixeira P Gibbs P. A 2002 Bacteriocin production by spray-dried lactic acid bacteria. Lett. Appl. Microbiol.34 2 77 81 - 137.
Bouttefroy A Milliere J. B 2000 Nisin-curvaticin 13 combinations for avoiding the regrowth of bacteriocin resistant cells of Listeria monocytogenes ATCC 15313. Int. J. Food Microbiol.62 65 75 - 138.
Yamazaki K Suzuky M Kawai Y Inoue N Montville T. J 2003 Inhibition of Listeria monocytogenes in cold-smoked salmon by Carnobacterium piscicola CS526 isolated from frozen surimi. J. Food Prot.66 1420 1425 - 139.
and characterization of a novel class IIa bacteriocin, piscicocin CS526, from surimi associated Carnobacterium piscicola CS526. Appl. Environ. Microbiol. 71:Yamazaki K Suzuki M Kawai Y I. N Montville T. J 2005 Purification 554 557 - 140.
Brillet A Pilet M. F Prevost H Bouttefroy A Leroi F 2004 Biodiversity of Listeria monocytogenes sensitivity to bacteriocin-producing Carnobacterium strains and application in sterile cold-smoked salmon J. Appl. Microbiol.97 1029 1037 - 141.
Weiss A Hammes W. P 2006 Lactic acid bacteria as protective cultures against Listeria spp. on cold-smoked salmon Eur. Food Res. Tech.222 343 346 - 142.
Vescovo M Scolari G Zacconi C 2006 Inhibition of Listeria innocua growth by antimirobial-producing lactic acid cultures in vacuum-packed cold-smoked salmon. Food Microbiol.23 689 693 - 143.
Laursen B. G Bay L Cleenwerck I Vancanneyt M Swings J Dalgaard P 2005 Carnobacterium divergens and Carnobacterium maltaromicum as spoilers or protective cultures in meat and seafood: phenotypic and genotypic characterisation. Sys. Appl. Microbiol.28 151 164 - 144.
Tomé E Pereira V. L Lopes C. I Gibbs P. A Teixeira P. C 2008 In vitro tests of suitability of bacteriocin-producing lactic acid bacteria, as potential biopreservation cultures in vacuum-packaged cold-smoked salmon 19 535 543 - 145.
Kasbi Chadli F, Cornet J, Prevost F, Pilet M.F (Matamoros S Leroi F Cardinal M Gigout F 2009 Psychrotrophic lactic acid bacteria used to improve the safety and quality of vacuum-packaged cooked and peeled tropical shrimp and cold smoked salmon. J. Food Prot.72 365 374