A new expanded modelling approach for investigating the bioprotective capacity of Latilactobacillus sakei CTC494 against Listeria monocytogenes in ready-to-eat fish products

Understanding the role of food-related factors on the efficacy of protective cultures is essential to attain optimal results for developing biopreservation-based strategies. The aim of this work was to assess and model growth of Latilactobacillus sakei CTC494 and Listeria monocytogenes CTC1034, and...

Descripción completa

Detalles Bibliográficos
Autores: Bolívar, Araceli, Tarlak, Fatih, Costa, Jean Carlos Correia Peres, Cejudo-Gómez, Manuel, Bover-Cid, Sara, Zurera, Gonzalo, Pérez-Rodríguez, Fernando
Tipo de recurso: artículo
Fecha de publicación:2021
País:España
Institución:Institut de Recerca i Tecnologia Agroalimentàries (IRTA)
Repositorio:IRTA Pubpro. Open Digital Archive
OAI Identifier:oai:repositori.irta.cat:20.500.12327/1423
Acceso en línea:http://hdl.handle.net/20.500.12327/1423
https://doi.org/10.1016/j.foodres.2021.110545
Access Level:acceso abierto
Palabra clave:663/664
id ES_503865a2b85fccc7fddb87f149cdd759
oai_identifier_str oai:repositori.irta.cat:20.500.12327/1423
network_acronym_str ES
network_name_str España
repository_id_str
spelling A new expanded modelling approach for investigating the bioprotective capacity of Latilactobacillus sakei CTC494 against Listeria monocytogenes in ready-to-eat fish productsBolívar, AraceliTarlak, FatihCosta, Jean Carlos Correia PeresCejudo-Gómez, ManuelBover-Cid, SaraZurera, GonzaloPérez-Rodríguez, Fernando663/664Understanding the role of food-related factors on the efficacy of protective cultures is essential to attain optimal results for developing biopreservation-based strategies. The aim of this work was to assess and model growth of Latilactobacillus sakei CTC494 and Listeria monocytogenes CTC1034, and their interaction, in two different ready-to-eat fish products (i.e., surimi-based product and tuna pâté) at 2 and 12 °C. The existing expanded Jameson-effect and a new expanded Jameson-effect model proposed in this study were evaluated to quantitatively describe the effect of microbial interaction. The inhibiting effect of the selected lactic acid bacteria strain on the pathogen growth was product dependent. In surimi product, a reduction of lag time of both strains was observed when growing in coculture at 2 °C, followed by the inhibition of the pathogen when the bioprotective L. sakei CTC494 reached the maximum population density, suggesting a mutualism-antagonism continuum phenomenon between populations. In tuna pâté, L. sakei CTC494 exerted a strong inhibition of L. monocytogenes at 2 °C (<0.5 log increase) and limited the growth at 12 °C (<2 log increase). The goodness-of-fit indexes indicated that the new expanded Jameson-effect model performed better and appropriately described the different competition patterns observed in the tested fish products. The proposed expanded competition model allowed for description of not only antagonistic but also mutualism-based interactions based on their influence on lag time.info:eu-repo/semantics/publishedVersionElsevierIndústries AlimentàriesFuncionalitat i Seguretat Alimentària202120212021info:eu-repo/semantics/article9application/pdfhttp://hdl.handle.net/20.500.12327/1423https://doi.org/10.1016/j.foodres.2021.110545reponame:IRTA Pubpro. Open Digital Archiveinstname:Institut de Recerca i Tecnologia Agroalimentàries (IRTA)InglésFood Research InternationalAttribution-NonCommercial-NoDerivatives 4.0 Internationalhttp://creativecommons.org/licenses/by-nc-nd/4.0/info:eu-repo/semantics/openAccessoai:repositori.irta.cat:20.500.12327/14232026-06-16T08:51:17Z
dc.title.none.fl_str_mv A new expanded modelling approach for investigating the bioprotective capacity of Latilactobacillus sakei CTC494 against Listeria monocytogenes in ready-to-eat fish products
title A new expanded modelling approach for investigating the bioprotective capacity of Latilactobacillus sakei CTC494 against Listeria monocytogenes in ready-to-eat fish products
spellingShingle A new expanded modelling approach for investigating the bioprotective capacity of Latilactobacillus sakei CTC494 against Listeria monocytogenes in ready-to-eat fish products
Bolívar, Araceli
663/664
title_short A new expanded modelling approach for investigating the bioprotective capacity of Latilactobacillus sakei CTC494 against Listeria monocytogenes in ready-to-eat fish products
title_full A new expanded modelling approach for investigating the bioprotective capacity of Latilactobacillus sakei CTC494 against Listeria monocytogenes in ready-to-eat fish products
title_fullStr A new expanded modelling approach for investigating the bioprotective capacity of Latilactobacillus sakei CTC494 against Listeria monocytogenes in ready-to-eat fish products
title_full_unstemmed A new expanded modelling approach for investigating the bioprotective capacity of Latilactobacillus sakei CTC494 against Listeria monocytogenes in ready-to-eat fish products
title_sort A new expanded modelling approach for investigating the bioprotective capacity of Latilactobacillus sakei CTC494 against Listeria monocytogenes in ready-to-eat fish products
dc.creator.none.fl_str_mv Bolívar, Araceli
Tarlak, Fatih
Costa, Jean Carlos Correia Peres
Cejudo-Gómez, Manuel
Bover-Cid, Sara
Zurera, Gonzalo
Pérez-Rodríguez, Fernando
author Bolívar, Araceli
author_facet Bolívar, Araceli
Tarlak, Fatih
Costa, Jean Carlos Correia Peres
Cejudo-Gómez, Manuel
Bover-Cid, Sara
Zurera, Gonzalo
Pérez-Rodríguez, Fernando
author_role author
author2 Tarlak, Fatih
Costa, Jean Carlos Correia Peres
Cejudo-Gómez, Manuel
Bover-Cid, Sara
Zurera, Gonzalo
Pérez-Rodríguez, Fernando
author2_role author
author
author
author
author
author
dc.contributor.none.fl_str_mv Indústries Alimentàries
Funcionalitat i Seguretat Alimentària
dc.subject.none.fl_str_mv 663/664
topic 663/664
description Understanding the role of food-related factors on the efficacy of protective cultures is essential to attain optimal results for developing biopreservation-based strategies. The aim of this work was to assess and model growth of Latilactobacillus sakei CTC494 and Listeria monocytogenes CTC1034, and their interaction, in two different ready-to-eat fish products (i.e., surimi-based product and tuna pâté) at 2 and 12 °C. The existing expanded Jameson-effect and a new expanded Jameson-effect model proposed in this study were evaluated to quantitatively describe the effect of microbial interaction. The inhibiting effect of the selected lactic acid bacteria strain on the pathogen growth was product dependent. In surimi product, a reduction of lag time of both strains was observed when growing in coculture at 2 °C, followed by the inhibition of the pathogen when the bioprotective L. sakei CTC494 reached the maximum population density, suggesting a mutualism-antagonism continuum phenomenon between populations. In tuna pâté, L. sakei CTC494 exerted a strong inhibition of L. monocytogenes at 2 °C (<0.5 log increase) and limited the growth at 12 °C (<2 log increase). The goodness-of-fit indexes indicated that the new expanded Jameson-effect model performed better and appropriately described the different competition patterns observed in the tested fish products. The proposed expanded competition model allowed for description of not only antagonistic but also mutualism-based interactions based on their influence on lag time.
publishDate 2021
dc.date.none.fl_str_mv 2021
2021
2021
dc.type.none.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.none.fl_str_mv http://hdl.handle.net/20.500.12327/1423
https://doi.org/10.1016/j.foodres.2021.110545
url http://hdl.handle.net/20.500.12327/1423
https://doi.org/10.1016/j.foodres.2021.110545
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv Food Research International
dc.rights.none.fl_str_mv Attribution-NonCommercial-NoDerivatives 4.0 International
http://creativecommons.org/licenses/by-nc-nd/4.0/
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Attribution-NonCommercial-NoDerivatives 4.0 International
http://creativecommons.org/licenses/by-nc-nd/4.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv 9
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:IRTA Pubpro. Open Digital Archive
instname:Institut de Recerca i Tecnologia Agroalimentàries (IRTA)
instname_str Institut de Recerca i Tecnologia Agroalimentàries (IRTA)
reponame_str IRTA Pubpro. Open Digital Archive
collection IRTA Pubpro. Open Digital Archive
repository.name.fl_str_mv
repository.mail.fl_str_mv
_version_ 1869407868582625280
score 15.301603

Similares en LA Referencia