Selection of psychotropic bacteria active against spoilage and pathogenic micro-organisms relevant for seafood products

Sébastien Matamoros; Marie-France Pilet; Frédérique Gigout; Hervé Prevost; Françoise Leroi

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Selection of psychotropic bacteria active against spoilage and pathogenic micro-organisms relevant for seafood products

In: Seafood research from fish to dish

Authors:

Sébastien Matamoros

Sébastien Matamoros
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Marie-France Pilet

Marie-France Pilet
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Frédérique Gigout

Frédérique Gigout
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Hervé Prevost

Hervé Prevost
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Françoise Leroi

Françoise Leroi
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Type:: Chapter

Pages:: 395–402

DOI:: https://doi.org/10.1163/9789086865819_041

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Abstract

In this study, 51 seafood products were screened to select psychrophilic inhibiting Lactic acid bacteria. 5575 colonies were tested for inhibition against four target strains : Listeria monocytogenes, Staphylococcus xylosus, Pseudomonas sp. and Serratia liquefaciens. 456 colonies (8.2%) showed inhibition and 132 (28.9%) of them were picked up. 54 isolates growing at 15 °C but not at 30 °C were selected. Basic phenotypic characteristics (Gram, catalase and oxidase test) were then tested. Finally, 52 presumptive psychrophilic LAB strains were selected. The inhibition spectrum of these strains was enlarged to 14 spoiling or pathogenic target strains relevant for seafood products. The inhibition profiles were recorded, and clustering was made to separate eight distinct groups.

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Seafood research from fish to dish

Quality, safety and processing of wild and farmed seafood

E-Book ISBN:: 9789086865819

Publisher:: Wageningen Academic

Print Publication Date:: 01 Jan 2006

Subjects
- Life Sciences

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Selection of psychotropic bacteria active against spoilage and pathogenic micro-organisms relevant for seafood products

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Citation Info

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Seafood research from fish to dish

Quality, safety and processing of wild and farmed seafood

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