Effect of Lactobacillus sakei Lb706 on Behavior of Listeria monocytogenes in Vacuum-Packed Rainbow Trout Fillets

The effect of a bacteriocin-producing strain, Lactobacillus sakei Lb706, on the behavior of Listeria monocytogenes in rainbow trout fillets stored under vacuum at 4 ºC for 14 days and at 10 ºC for 5 days was investigated. At 4 ºC, growth of L. monocytogenes was significantly inhibited (P < 0.05) by L. sakei Lb706 during 10 days of storage while bacteriocin-negative Lb706-B did not affect the growth of L. monocytogenes during 14 days of storage. In the presence of the sakacin A-producing strain of L. sakei (Lb706), the growth of L. monocytogenes was significantly inhibited (P < 0.05) in the first 3 days of storage at 10 ºC, after which its count increased to 107 CFU/g. The control group and the group containing L. sakei Lb706-B showed similar growth patterns of L. monocytogenes. Significant increases (P < 0.05) were observed in all groups in terms of psychrotrophic bacteria counts. No significant (P > 0.05) changes in pH values during storage at 4 ºC and 10 ºC were determined. Consequently, the results of the present study showed that L. sakei Lb706 can be used as a protective culture in freshwater reared rainbow trout, especially for preventing possible contaminations of Gram-positive food-borne pathogenic bacteria such as L. monocytogenes during filleting.

Anahtar Kelimeler:

Rainbow trout, vacuum packaging, Listeria monocytogenes, bacteriocin, Lactobacillus sakei Lb706

Effect of Lactobacillus sakei Lb706 on Behavior of Listeria monocytogenes in Vacuum-Packed Rainbow Trout Fillets

Keywords:

Rainbow trout, vacuum packaging, Listeria monocytogenes, bacteriocin, Lactobacillus sakei Lb706,

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