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Evaluation of the Antimicrobial Effect of Bioprotective Lactic Acid Bacteria Cultures Against Listeria monocytogenes in Vacuum-Packaged Cold-Smoked Rainbow Trout (Oncorhynchus mykiss) at Different Temperatures

Year: 2025

Type: article

Abstract: The increasing demand for Ready-to-Eat (RTE) fish products due to changing dietary preferences and lifestyle choices has led to a rise in production, particularly from aquaculture. However, ensuring the safety of these products against pathogens like Listeria monocytogenes remains a challenge due to the need for strict temperature control and hygiene measures. This pathogen, prevalent in RTE fish and fishery products, poses a significant health risk, leading to listeriosis cases and outbreaks with a high fatality rate. Bioprotection has emerged as a promising technology to enhance safety and extend shelf-life without compromising the product quality. In this study, the inhibitory activity of selected lactic-acid bacteria (LAB) strains, some of them with demonstrated probiotic activity, was evaluated against L. monocytogenes in vitro and in cold-smoked rainbow trout (Oncorhynchus mykiss) fillets. Additionally, the experiments on the food included sensory evaluation and assessment of two packaging materials, namely permeable and non-permeable to oxygen. LAB culture LC - LL (Leuconostoc carnosum and Lactococcus lactis subsp. lactis) and four LAB strains isolated from vegetables pickles (Lactobacillus pentosus and Lactobacillus plantarum), were tested. Results showed the efficacy of LAB strains against L. monocytogenes under static (5°C) and dynamic temperature (4-20°C). LC - LL exhibited a robust bioprotective effect, preventing L. monocytogenes growth during storage at both temperature conditions, although samples exhibited signs of premature quality deterioration. The LAB cocktail comprised of L. pentosus (LP15) and L. plantarum (LAB2), with a reported probiotic activity, demonstrated inhibitory effects against L. monocytogenes at 5°C, although not at dynamic temperature conditions. This cocktail had the least impact on sensory characteristics, suggesting their suitability as bioprotective agents while preserving product quality as soon as low temperatures are maintained. Assessment of packaging films indicated that permeability is not relevant when designing a safe packaged product, as no significant differences were observed in the growth of L. monocytogenes between the two packaging materials. In conclusion, this study highlights the potential of the LAB strains LC - LL, Lactobacillus pentosus LAB2 and Lactobacillus plantarum LP15 to act as bioprotector of RTE cold-smoked rainbow trout, preserving the original sensory characteristics, and promoting the consumption of healthy foods through their probiotic activity. Further research would optimize the formulation of the LAB starter culture, tailored to specific RTE smoked fish commodities.

Source: Foods

DOI: 10.3390/foods14111951

Authors: Javier Sánchez-Martín, Salud María Serrano-Heredia, Arícia Possas, Antonio Valero, Elena Carrasco Jiménez

Institutions: University of Córdoba, University of Córdoba

Language: English

Topic: Probiotics and Fermented Foods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Zero hunger, Good health and well-being

Open Access status: gold

Estimated APC paid: $3,499