Protective Effect of a Non-Bacteriocinogenic Lactococcus piscium CNCM I-4031 Strain Against Listeria monocytogenes in Sterilized Tropical Cooked Peeled Shrimp

Abstract

The protective activity of a non-bacteriocinogenic Lactococcus piscium CNCM I-4031 strain against Listeria monocytogenes was investigated in tropical cooked peeled shrimp stored at 8°C in modified atmosphere packaging (50% N₂–50% CO₂). When inoculated alone (L. piscium 10⁷ CFU g⁻¹ and L. monocytogenes 10⁴ CFU g⁻¹), protective culture and target strain grew very well on shrimp reaching a maximum cell number of 10⁹ CFU g⁻¹ after 7 and 14 days, respectively. In the presence of L. piscium, growth of L. monocytogenes was totally prevented after 3 days of storage. The count was 3.4 log CFU g⁻¹ lower than in the control after 10 days and until the end of storage (31 days). Using the Seafood Spoilage and Safety Predictor Software (http://sssp.dtuaqua.dk), it was shown that pH decrease from 6.58 to 5.94 and lactic acid concentration of 89.65 mM measured in the co-inoculated batch did not fully explain the inhibition observed.

Keywords:

• inhibition
• biopreservation
• challenge-test
• lactic acid
• nutritional competition