Antibacterial potential of Enterococcus faecium strains isolated from sous-vide cooked fish fillets
1994; Elsevier BV; Volume: 11; Issue: 6 Linguagem: Inglês
10.1006/fmic.1994.1060
ISSN1095-9998
AutoresPeter Karim Ben Embarek, Vibeke From Jeppesen, Hans Henrik Huss,
Tópico(s)Protein Hydrolysis and Bioactive Peptides
ResumoNineteen isolates of Enterococcus faecium were isolated from sous-vide cooked cod fillets stored 3-8 weeks at 3°C. Fourteen isolates produced proteinaceous substances inhibitory to different strains of Listeria monocytogenes, other pathogenic bacteria and spoilage bacteria. The isolates had similar growth profiles in broth at 0, 3, and 5°C. In the presence of 107 cfu ml-1 E. faecium, L. monocytogenes (102 cfu ml-1) was strongly inhibited at 3°C and partially at 5°C and 15°C. When cultivated with 104 cfu ml-1 E. faecium, L. monocytogenes (102 cfu ml-1) was only slightly inhibited at 15°C and not at 3°C or 5°C. Spontaneous resistance phenomena were observed at 15°C after 11 days. The isolates of E. faecium did not produce off-odours in shrimp extracts or sous-vide cooked fish. The potential use of the isolated strains of E. faecium as biopreservation is suggested.
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