Growth control of Listeria inno cold-smoked salmon by lactic acid bacteria

Five bacteriocin-producing lactic acid bacteria (LAB):Enterococcus faecium ET05, Lactobacillus curvatus ET06, L. curvatus ET30, L. deldrueckii T32 and Pediococcus acidilactici ET34, selected by their capacity for growth and producing inhibition in vitro at high salt-on-water content, low emperature and anaerobic atmosphere, conditions simulating cold-smoked fish, were inoculated onto salmon fillets, in co-culture withListeria innocua 030c, and cold-smoked processed (dry salted for 6 h; drying for 6 h; smoke for 2 h).The finished product was then packed under vacuum and stored at °C. Enumeration of LAB and L. innocua was performed during storage. Results showed that strain E. faecium ET05 was the best biopreservative andidate for controlling L. innocua growth in vacuum-packaged cold-smoked salmon (CSS) processed under the salting/drying/smoking parameters eferred above. L. curvatus ET30 and L. delbrueckii ET32 also showed a good biopreservation potential for CSS although they were less effective than he former. L. curvatus ET06 and P. acidilactici ET34 showed a bacteriostatic mode of action against the target bacteria in vitro as well as when noculated into the salmon fillets. eywords: Cold-smoked salmon; Lactic acid bacteria; Bacteriocins; Listeria; Biopreservation