**8. References**


<sup>\*</sup> Corresponding Author

[8] Holzapfel WH, Geisen R, Schillinger U (1995) A review paper: biological preservation of foods with reference to protective cultures, bacteriocins and food-grade enzymes. Int. J. Food Microbiol. 24: p. 343-362.

394 Lactic Acid Bacteria – R & D for Food, Health and Livestock Purposes

and Mansooreh Jami

*Technology, Institute of Food Sciences, Vienna, Austria* 

Science+Business Media;. p. 325-360.

Science+Business Media, LLC. p. 107-133.

Microbiol. 2: 1651-1660.

*University of Zabol, Faculty of Natural Resources, Department of Fishery; Zabol, Iran* 

*BOKU — University of Natural Resources and Life Sciences, Department of Food Sciences and* 

[1] Cortesi ML, Panebianco A, Giuffrida A, Anastasio A (2009) Innovations in seafood preservation and storage. Veterinary Research Communications.; Supplement 1: p. S15-

[2] Campos A, Castro P, Aubourg SP, Velázquez JB (2012) Use of Natural Preservatives in Seafood. In McElhatton A, Sobral. Novel Technologies in Food Science, Integrating Food Science and Engineering Knowledge Into the Food Chain.: © Springer

[3] Feldhusen F (2000) The role of seafood in bacterial foodborne diseases. Method.

[4] ICMSF (2011) Fish and Seafood Products. In International Commission on Microbiological Specifications for Foods (ICMSF). Microorganisms in Foods.: Springer

[5] Alzamora S, Welti-Chanes J, Guerrero S (2012) Rational Use of Novel Technologies:A Comparative Analysis of the Performance of Several New Food Preservation Technologies for Microbial Inactivation. In McElhatton A, Sobral PJA(). Novel Technologies in Food Science, Integrating Food Science and Engineering Knowledge

[6] Soomro AH, Masud T, Anwaar K (2002) Role of lactic acid bacteria (LAB) in food

[7] Gálvez A, Abriouel H, López R, Omar N (2007) Bacteriocin-based strategies for food

Into the Food Chain.: © Springer Science+Business Media, LLC.

preservation and human health—A review. Pak. J. Nut. 1: 20-24.

biopreservation. Int. J. Food Microbiol. 120: 51-70.

and new seafood products.

**Author details** 

Mahdi Ghanbari\*

**8. References** 

S23.

 \*

Corresponding Author

refrigeration, etc. causing better preservation nutritional quality of food, 5) good option for industry due to cost effective way and finally 6) a good response to consumer demands for minimally processed, safe, preservative - free foods. At present the new techniques and disciplines emerging in the post – genomic era, such as genomics, proteomics, metabolomics, and system biology, open new avenues for interpretation of biological data. In combination with classical and molecular techniques, these new methods will be invaluable in the rational optimization of LAB function in order to obtain safer traditional

	- [23] Mitsuda, T; Muto, T; Yamada, M; Kobayashi, N; Toba, M; Aihara, Y; Ito, A; Yokota, S (1998) Epidemiological study of a food-borne outbreak of enterotoxigenic *Escherichia coli* O25:NM by pulsed-field gel electrophoresis and randomly amplified polymorphic DNA analysis. J. Clin. Microbiol. 36: 652-656.

Lactic Acid Bacteria and Their Bacteriocins: A Promising Approach to Seafood Biopreservation 397

[37] Zunabovic M, Domig K, Kneifel W (2011)Practical relevance of methodologies for detecting and tracing of *Listeria monocytogenes* in ready-to-eat foods and manufacture

[38] Huss HH, Jørgensen LV, Vogel BF (2000) Control options for *Listeria monocytogenes* in

[39] Gudmundsdöttir S, Gudbjörnsdottir B, Lauzon H, Einarsson H, Kristinsson KG, Kristjansson M (2005) Tracing *Listeria monocytogenes* isolates from cold smoked salmon and its processing environment in Iceland using pulsed-field gel electrophoresis. Int. J.

[40] Bayles DO, Annous BA, Wilkinson BJ (1996) Cold stress proteins induced in *Listeria monocytogenes* in response to temperature downshock and growth at low temperatures.

[41] Miettinen H, Wirtanen G. Prevalence and location of *Listeria monocytogenes* in farmed

[42] Tham W, Ericsson H, Loncarevic S, Unnerstad H, Danielsson-Tham ML (2000) Lessons from an outbreak of listeriosis related to vacuum-packed gravad and cold-smoked fish.

[43] Fonnesbech Vogel B, Huss HH, Ojeniyi B, Ahrens P, Gram L (2001) Elucidation of *Listeria monocytogenes* contamination routes in cold-smoked salmon processing plants detected by DNA-based typing methods. Appl. Environ. Microbiol. 67(6): p. 2586-2595. [44] Hoffman AD, Gall KL, Norton DM, Wiedmann M (2003) *Listeria monocytogenes*  contamination patterns for the smoked fish processing environment and for raw fish. J.

[45] Thimothe J, Kerr Nightingale K, Gall K, Scott VN, Wiedmann M (2004) Tracking of *Listeria monocytogenes* in smoked fish processing plants. J. Food Prot. 67: 328–341. [46] Peck MW(1997) Clostridium botulinum and the safety of refrigerated processed foods

[47] Hatheway CL (1995) Hath Botulism: the present status of the disease. Curr. Top.

[48] Haagsma J. (1991) The distribution of Pathogenic anaerobic bacteria and the

[49] Sramova H, Benes C (1998) Occurrence of botulism in the Czech Republic (in Czech).

[50] Zhou GH, Xu XL, Liu Y (2010) Preservation technologies for fresh meat. Meat Sci. 86:

[51] Devlieghere F, Vermeiren L, Debevere J (2004) New preservation technologies:

[52] Rodgers S (2001) Preserving non-fermented refrigerated foods with microbial cultures -

[53] Pilet MF, Leroi F (2011)Applications of protective cultures , bacteriocins and bacteriophages in fresh seafood and seafood product. In Lacroix C. Protective cultures,

environments - A review. LWT- Food Sci. Tech. 44(2): 351-362.

seafoods. Int. J. Food Microbiol. 62(3): 267-74.

Appl. Environ. Microbiol. 62: 1116-1119.

Int. J. Food Microbiol. 62(3): 173-175.

Zpravy CEM (SZU Praha). 7: 395-397.

Food Prot. 66: p. 652-670.

Microbiol. Imm. 195.

119-128.

rainbow trout (2005) Int. J. Food Microbiol. 104: 135-143.

of extended durability. Trend.Food Sci. Tech. 8: 186-192.

environment. Sci. Technic. Rev. Office Int. des. 10: 49-764.

Possibilities and limitations. Int. Dairy J.14: 273-285.

a review. Trends. Food Sci. Tech. 12: 276-284.

Food Microbiol. 101: 41-51.


[37] Zunabovic M, Domig K, Kneifel W (2011)Practical relevance of methodologies for detecting and tracing of *Listeria monocytogenes* in ready-to-eat foods and manufacture environments - A review. LWT- Food Sci. Tech. 44(2): 351-362.

396 Lactic Acid Bacteria – R & D for Food, Health and Livestock Purposes

DNA analysis. J. Clin. Microbiol. 36: 652-656.

*Escherichia coli*. Epid. Infec. 122: 359-365.

with mycobacteria. J. Fish Dis. 33: 947-955.

seafood. J. Food Prot. 63(5): 579-592.

*Salmonella* - A Dangerous Foodborne Pathogen.: InTech; 2012.

*monocytogenes* isolated from surubim. J. Food Prot.11: 2068-2077.

Epidemiol Immunobiol. 4: 9-12.

Food Prot. 61(3): 313-317.

Prot. 67: 347-351.

Tech. 33: 477-488.

children. Rev. Inst. Med. trop. S. Paulo 43 (3): 145-148.

[23] Mitsuda, T; Muto, T; Yamada, M; Kobayashi, N; Toba, M; Aihara, Y; Ito, A; Yokota, S (1998) Epidemiological study of a food-borne outbreak of enterotoxigenic *Escherichia coli* O25:NM by pulsed-field gel electrophoresis and randomly amplified polymorphic

[24] Vieira RHSF, Rodrigues DP, Gocalves FA, Menezes FGR, Aragao JS, Sousa OV (2001) Microbicidal effect of medicinal plant extracts (*Psidium guajava* Linn.and *Carica papaya* Linn.) upon bacteria isolated from sh muscle and known to induce diarrhea in

[25] Pierard D, Crowcroft N, de Bock S, Potters D, Crabbe G,VLF, Lauwers S (1999) A casecontrol study of sporadic infection with O157 and non-O157 verocytotoxin-producing

[26] Semanchek JJ, Golden DA (1998) Inuence of growth temperature on inactivation and injury of *Escherichia coli* O157:H7 by heat, acid, and freezing. J. Food Prot. 61: 395-401 [27] Isonhood JH, Drake M (2002) *Aeromonas* species in foods. J. Food Prot. 65: 575–582. [28] Pogorelova NP, Zhuravleva LA, Ibragimov FKH, Iushchenko GV (1995) Bacteria of the genus *Aeromonas* as the causative agents of saprophytic infection. Zh Mikrobiol

[29] Fernandes CF, Flick GJ, Thomas TB (1998) Growth of inoculated psychrotrophic pathogens on refrigerated llets of aquacultured rainbow trout and channel catfish. J.

[30] Novotny L, Halouzka R, Matlova L, Vavra O, Dvorska L, Bartos M (2010) Morphology and distribution of granulomatous inammation in freshwater ornamental sh infected

[31] Olgunoğlu IA (2012) *Salmonella* in Fish and Fishery Products. In Mahmoud BSM.

[32] Heinitz ML, Ruble RD, Wagner DE, Tatini SR (2000) Incidence of *Salmonella* in fish and

[33] Vieira RHSF, Rodrigues DP, Gocalves FA, Menezes FGR, Aragao JS, Sousa OV (2001) Microbicidal effect of medicinal plant extracts (*Psidium guajava* Linn. and *Carica papaya* Linn.) upon bacteria isolated from sh muscle and known to induce diarrhea in

[34] Eklund MW, Peterson ME, Poysky FT, Paranjpye RN, Pelroy GA (2004) Control of bacterial pathogens during processing of cold-smoked and dried salmon strips. J. Food

[35] Francis GA, O'Beirne D (1998) Effects of the indigenous microora of minimally processed lettuce on the survival and growth of L. monocytogenes. Int. J. Food Sci.

[36] Alves VF, De Martinis ECP, Destro MT, Vogel BF, Gram L (2005) Antilisteral activity of a *Carnobacterium piscicola* isolated from brazilian smoked fish (Surubim (*Pseudoplatystoma* sp.)) and its activity against a persistent strain of *Listeria* 

children. Revista do Instituto de Medicina Tropical de São Paulo. 43:145-148.


antimicrobial metabolites and bacteriophages for food and beverage biopreservation.: © 2011 Woodhead Publishing Limited.

Lactic Acid Bacteria and Their Bacteriocins: A Promising Approach to Seafood Biopreservation 399

[68] Ouwehand A, Vesterlund S (2004) Antimicrobial Components from Lactic Acid Bacteria. In Salminen S, Wright v, Ouwehand A. Lactic Acid Bacteria Microbiological

[69] Cotter PD, Hill C, Ross RP (2005) Bacteriocins: Developing innate immunity for food .

[70] Nes I, Yoon S, Diep D (2007) Ribosomally Synthesiszed Antimicrobial Peptides (Bacteriocins) in Lactic Acid Bacteria: A Review. Food Sci. Biotech.. 16(5): 675-690. [71] Cotter PD, Draper LA, Lawton EM, McAuliffe O, Hill C, Ross RP (2006) Overproduction of wild-type and bioengineered derivatives of the lantibiotic lacticin

[72] Gillor O, Etzion A, Riley M (2008) The dual role of bacteriocins as anti- and probiotics.

[73] Nes I (2011) History, Current Knowledge, and Future Directions on Bacteriocin Research in Lactic Acid Bacteria. In Drider D, RS, (eds.). Prokaryotic Antimicrobial Peptides: From Genes to Applications.: Springer Science+Business Media, LLC p. 3-12. [74] Lindgren SE, Dobrogosz WJ (1990) Antagonistic activities of lactic acid bacteria in food

[75] Podolak PK, Zayas JF, Kastner CL, Fung DYC (1996) Inhibition of *Listeria monocytogenes*  and *Escherichia coli* O157:H7 on beef by application of organic acids. J. Food Prot. 59:

[76] Ammor MS, Mayo B (2007) Selection criteria for lactic acid bacteria to be used as functional cultures in dry sausage production: An update. Meat Sci. 76: 138−146. [77] Devlieghere F, Debevre J (2000) Influence of dissolved carbon dioxide on the growth of

[78] Lanciotti E, Santini C, Lupi E, Burrini D (2003) Actinomycetes, cyanobacteria and algae causing tastes and odours in water of the River Arno used for the water supply of

[79] Kvasnikov EI, Kovalenko NK, Materinskaya LG (1997) Lactic acid bacteria of

[80] Cai Y, Suyanandana P, Saman P (1999) Classification and characterization of lactic acid bacteria isolated from the intestines of common carp and freshwater prawns. The J.

[81] Huss HH, Jeppesen VF, Johansen C, Gram L (1995) Biopreservation of sh products a

[82] González CJ, Encinas JP, García-López ML, Otero A (2000) Characterization and identification of lactic acid bacteria from freshwater fishes. Food Microbiol. 17: 383-391. [83] Bucio A, Hartemink R, Schrama JW, Verreth J, Rombouts FM (2006) Presence of lactobacilli in the intestinal content of freshwater fish from a river and from a farm with

reviewof recent approaches and results. J. Aquat. Food Prod. Tech. 4: 5-26.

spoilage bacteria. Lebensmittel- und Wissenschaft-Technologie. 33: 531-537.

and Functional Aspects.: Marcel Dekker, Inc.

3147 . Appl. Environ. Microbiol. 72, 4492 – 4496

Florence. J. Water Sup. Res. Tech. 52(7): 489–500.

a recirculation system. Food Microbiol. 23(5): 476-482.

freshwater fish. Microbiol. 46: 619-624.

Gen. Appl. Microbiol. 45: 177-184.

and feed fermentations. FEMS Microbiol. Lett. 87(1-2): 149-164.

Appl. Microbiol. Biotech.. 81: 591-606.

370-373.

Nat. Rev. Microbiol 3, 777 – 788 .


[68] Ouwehand A, Vesterlund S (2004) Antimicrobial Components from Lactic Acid Bacteria. In Salminen S, Wright v, Ouwehand A. Lactic Acid Bacteria Microbiological and Functional Aspects.: Marcel Dekker, Inc.

398 Lactic Acid Bacteria – R & D for Food, Health and Livestock Purposes

pathogens and biocontrol. Cur. Opin. Biotech. 21: 142-148.

2011 Woodhead Publishing Limited.

Int. J. Food Microbiol. 104: 309-324.

Novel Applications: Blackwell Publishing.

(*Acipenser persicus*). Iran. J. Vet. Res. 10(2): 152-157.

373-382.

129: 50-58.

331-345.

203.

64.

Professional.

Microbiol. 27: 698-709.

Blackwell Publishing.

antimicrobial metabolites and bacteriophages for food and beverage biopreservation.: ©

[54] Galvez A, Abriouel H, Benomar N, Lucas R (2010) Microbial antagonists to food-borne

[55] Garcia P, Rodriguez L, Rodriguez A, Martinez B (2010) Food biopreservation:Promising strategies using bacteriocins, bacteriophage and endolysins. Trends. Food Sci. Tech.

[56] Brillet A, Pilet MF, Prévost H, Cardinal M, Leroi F (2005) Effect of inoculation of inoculation of *Carnobacterium divergens* V41, a biopreservative strain against *Listeria monocytogenes* risk, on the microbiological, and sensory quality of cold-smoked salmon.

[57] Pinto AL, Fernandes M, Pinto C, Albano H, Castilho F, Teixeira P, Gibbs PA (2009) Characterization of anti- *Listeria* bacteriocins isolated from shellsh. Int. J.Microbiol.

[58] Leroi F (2010) Occurrence and role of lactic acid bacteria in seafood products. Food

[59] Mozzi F, Raya RR, Vignolo GM, editors (2010) Biotechnology of Lactic Acid Bacteria:

[60] Stiles E (1996) Biopreservation by lactic acid bacteria. Antonie van Leeuwenhoek. 70:

[61] Ghanbari M, Rezaei M, Jami M, Nazari M (2010) Isolation and characterization of *Lactobacillus* species from intestinal content of Beluga(*Huso huso*) and persian sturgeon

[62] Mayo B, Aleksandrzak - Piekarczyk T, Fernández M, Kowalczyk M, Álvarez - Martín P, Bardowski J (2010) Updates in the Metabolism of Lactic Acid Bacteria. In Mozzi F, Raya RR, Vignolo GM, editors. Biotechnology of Lactic Acid Bacteria: Novel Applications.:

[63] Ringo E, Gatesoupe F (1998) Lactic acid bacteria in fish: a review. Aquacult. 160: 177-

[64] Hammes WP, Vogel RF (1995) The genus *Lactobacillus* Glasgow: Blackie Academic &

[65] Duffes F, Corre C, Leroi F, Dousset X, Boyaval P (1999) Inhibition of *Listeria monocytogenes* by in situ produced and semipurifi ed bacteriocins of Carnobacterium

[66] Campos C, Rodríguez O, Calo-Mata P, Prado M, Barros-Velazquez J (2006) Preliminary characterizationof bacteriocins from *Lactococcus lactis* , *Enterococcus faecium* and *Enterococcus mundtii* strains isolated from turbot (*Psetta maxima* ). Food Res. Int. 39: 356-

[67] Drider D, Fimland G, Hechard Y, McMullen L, Prevost H (2006) The continuing story of class IIa bacteriocins. Microbiology and Molcular Biology Reviews. 70: 564 – 582.

spp. on vacuum-packed, refrigerated. J. Food Prot. 62: 394–1403.


[84] Ringo E, Strom E (1994) Microflora of Arctic char, *Salvelinus alpinus* (L.); gastrointestinal microflora of free-living fish, and effect of diet and salinity on the intestinal microflora. Aquacult. Fish. Manag. 25: 623-629.

Lactic Acid Bacteria and Their Bacteriocins: A Promising Approach to Seafood Biopreservation 401

[99] Emborg J, Laursen BG, Rathjen T, Dalgaard P (2002) Microbial spoilage and formation of biogenic amines in fresh and thawed modified atmosphere-packed salmon (Salmo

[100] Franzetti L, Scarpellini M, Mora D, Galli A (2003) *Carnobacterium* spp. in seafood

[101] Emborg J, Laursen BG, Rathjen T, Dalgaard P (2002) Microbial spoilage and formation of biogenic amines in fresh and thawed modified atmosphere-packed salmon (*Salmo*

[102] Dalgaard P, Madsen HL, Samieian N, Emborg J (2006) Biogenic amine formation and microbial spoilage in chilled garfish (*Belone belone*) effect of modified atmosphere

[103] Lakshmanan R, Dalgaard P (2004) Effect of high-pressure processing on *Listeria monocytogenes*, spoilage microflora and multiple compound quality indices in chilled

[104] Wessels S, Huss HH (1996) Suitability of *Lactococcus lactis* ATCC 11454 as a protective

[105] Nilsson L, Ng YY, Christiansen JN, Jorgensen BL, Grotinum D, Gram L (2004) The contribution of bacteriocin to inhibition of *Listeria monocytogenes* by *Carnobacterium* 

[107] Yin LJ, Wu CW, Jiang ST (2007) Biopreservative effect of pediocin ACCEL on

[108] Ringo E (2008) The ability of carnobacteria isolated from sh intestine to inhibit

[109] Sudalayandi, K.M (2011) Efficacy of lactic acid bacteria in the reduction of trimethylamine-nitrogen and related spoilage derivatives of fresh Indian mackerel fish

[110] Kim CR, Hearnsberger JO (1994) Gram negative bacteria inhibition by lactic acid culture and food preservatives on catfish fillets during refrigerated storage. J. Food Sci.

[111] Einarsson H, Lauzon HL (1995) Biopreservtaion of brined shrimp (*Pandalus borealis*) by

[112] Morzel M, Fransen NG, Arendt EK (1997) Defined starter cultures for fermentation of

[113] Kşla D, Ünlütürk A (2004) Microbial shelf life of rainbow trout fillets treated with

[114] Elotmani F, Assobhei O (2004) In vitro inhibition of microbial ora of sh by nisin and

bacteriocins from lactic acid bacteria. Appl. Environ. Microbiol. 61: 669-675.

*piscicola* strains in cold-smoked salmon systems. J. Appl. Microbiol. 96: 133-143. [106] Altieri C, Speranza B, Del Nobile MA, Sinigaglia M (2005) Suitability of bidobacteria bacteria and thymol as biopreservatives in extending the shelf life of fresh packed plaice

salar) at 2 degrees C. J. Appl. Microbiol. 92(4). 790-799

cold-smoked salmon. J. Appl. Microbiol. 96: 398-408.

*salar*) at 2°C. J. Appl. Microbiol. 92: 790-799.

llets.. J. Appl. Microbiol. 99: 1294-1302.

refrigerated seafood. Fish. Sci. 73: 907-912.

salmon fillets. J. Food Sci. 62(6): 1214-1217.

lactic culture and lactic acid. Adv. Food Sci. 26: 17-20.

lactoperoxidase system. Lett. Appl. Microbiol. 38: 60–65.

chunks. Afr. J. Biotech. 10: 42-47.

59: 513-516.

growth of sh pathogenic bacteria. Aqua. Res. 39: 171-180.

packaged in modified atmosphere. Annal. Microbiol. 53: 189-193.

packaging and previous frozen storage. J. Appl. Microbiol. 101: 80 - 95.

culture for lightly preserved sh products. Food Microbiol. 13: 323-332.


[99] Emborg J, Laursen BG, Rathjen T, Dalgaard P (2002) Microbial spoilage and formation of biogenic amines in fresh and thawed modified atmosphere-packed salmon (Salmo salar) at 2 degrees C. J. Appl. Microbiol. 92(4). 790-799

400 Lactic Acid Bacteria – R & D for Food, Health and Livestock Purposes

Aquacult. Fish. Manag. 25: 623-629.

ed. New-York: CRC Press; 581-610.

Aqua. Res. 26: 773–789.

Aquacult. 182: 1–15.

Microbiol. 29: p. 131–137.

76: 417–423.

(*Clupea harengus*). J. appl. Microbiol. 82: 722-728.

herring fillets. J. Food Tech. 17: 695–702.

products. Food Microbiol. 15: 223–233.

seafood. J. Appl. Bacter. 76 : 616–625.

fishery, burong bangus. J. Fer. Bioeng. 73(3): 193-197.

[84] Ringo E, Strom E (1994) Microflora of Arctic char, *Salvelinus alpinus* (L.); gastrointestinal microflora of free-living fish, and effect of diet and salinity on the intestinal microflora.

[85] Ringo E (2004) Lactic acid bacteria in fish and fish farming. In Salminen S, Wright A, Ouwehand A, editors. Lactic acid bacteria : Microbiological and Functional Aspects. 3rd

[86] Ringø E, Strøm E, Tabachek JA (1995) Intestinal microora of salmonids: a review.

[87] Ringø E, Olsen RE (1999) The effect of diet on aerobic bacterial flora associated with

[88] Spanggaard B, Huber I, Nielsen J, Nielsen T, Appel KF, Gram L (2000) The microflora of rainbow trout intestine. A comparison of traditional and molecular identification.

[89] Seppola M, Olsen RE, Sandaker E, Kanapathippillai P, Holzapfel W, Ringø E (2006) Random amplification of polymorphic DNA (RAPD) typing of carnobacteria isolated from hindgut chamber and large intestine of Atlantic cod (*Gadus morhua* L.). Sys. Appl.

[90] Gancel F, Dzierszinski F, Tailliez R (1997) Identication and characterization of *Lactobacillus* species isolated from llets of vacuum-packed smocked and salted herring

[91] Magnússon H, Traustadóttir K (1982) The microbial flora of vacuum-packed smoked

[92] Paludan-Müller C, Dalgaard P, Huss H, Gram L (1998) Evaluation of the role of *Carnobacterium piscicola* in spoilage of vacuum and modified atmosphere-packed-

[93] Leroi F, Joffraud JJ, Chevalier F, Cardinal M (1998) Study of the microbial ecology of cold smoked salmon during storage at 8°C. Int. J. Food Microbiol. 39: 111-121. [94] Leisner J, Laursen B, Prevost H, Drider D, Dalgaard P (2007) Carnobacterium:positive and negative effects in the environment and in foods. FEMS Microbiol. Rev. 13: 592-613. [95] Leisner JJ, Millan JC, Huss HH, Larsen LM (1994) Production of histamine and tyramine by lactic acid bacteria isolated from vacuum-packed sugar-salted sh. J. Appl. Bacter.

[96] Østergaard A, Ben Embarek PK, Wedel-Neergaard C, Huss HH, Gram L (1998) Characterization of anti-listerial lactic acid bacteria isolated from Thai fermented fish

[97] Olympia M, Ono H, Shinmyo A, Takano M (1992) Lactic acid bacteria in fermented

[98] Mauguin S, Novel G (1994) Characterization of lactic acid bacteria isolated from

smoked salmon stored at 5°C. Int. J. Food Microbiol. 39: 155-166.

intestine of Arctic charr (*Salvelinus alpinus* L.). J. Appl. Microbiol. 86: 12–28.


[115] Aras Husar S, Kaban G, Husar O, Yanik T, Kaya M (2005) Effect of *Lactobacillus* sakei Lb706 on Behavior of *Listeria monocytogenes* in Vacuum-Packed Rainbow Trout Fillets. Tur. J. Vet. Anim. Sci. 29: 1039-1044.

Lactic Acid Bacteria and Their Bacteriocins: A Promising Approach to Seafood Biopreservation 403

[129] Eijsink VGH, Skeie M, Middelhoven H, Brurberg MB, Nes IF (1998) Comparative studies of pediocin-like bacteriocins.. Appl. Environ. Microbiol. 64: 3275-3281. [130] Ganzle MG, Weber S, Hammes WP (1999) Effect of ecological factors on the inhibitory

[131] Aasen IM, Moretro T, Katla T, Axelsson L, Storro I (2000) Infuence of complex nutrients, temperature and pH on bacteriocin production by *Lactobacillus* sakei CCUG

[132] Leroi F, Arbey N, Joffraud J, Chevalier F (1996) 'Effect of inoculation with lactic acid bacteria on extending the shelf-life of vacuum-packed cold-smoked salmon. Int. J. Food

[133] Budu-Amoako B, Albert RF, Harris J, Delves-Broughton J (1999) Combined effect of nisin and moderate heat on destruction of *Listeria monocytogenes* in cold-pack lobster

[134] Nilsson L, Gram L, Huss H (1999) Growth control of *Listeria monocytogenes* on cold smoked salmon using a competitive lactic acid bacteria flora. J. Food Prot. 62: 336-342. [135] Nykanen A, Weckman K, Lapvetelainen A (2000) Synergistic inhibition of *Listeria monocytogenes* on cold-smoked rainbow trout by nisin and sodium lactate. Int. J. Food

[136] Silva J, Carvalho AS, Teixeira P, Gibbs PA (2002) Bacteriocin production by spray-

[137] Bouttefroy A, Millière JB (2000) Nisin-curvaticin 13 combinations for avoiding the regrowth of bacteriocin resistant cells of *Listeria monocytogenes* ATCC 15313. Int. J. Food

[138] Yamazaki K, Suzuky M, Kawai Y, Inoue N, Montville TJ (2003) Inhibition of *Listeria monocytogenes* in cold-smoked salmon by *Carnobacterium piscicola* CS526 isolated from

[139] Yamazaki K, Suzuki M, Kawai Y,IN, Montville TJ (2005) Purication and characterization of a novel class IIa bacteriocin, piscicocin CS526, from surimi associated *Carnobacterium piscicola* CS526. Appl. Environ. Microbiol. 71: p. 554-557. [140] Brillet A, Pilet MF, Prevost H, Bouttefroy A, Leroi F (2004). Biodiversity of *Listeria monocytogenes* sensitivity to bacteriocin-producing Carnobacterium strains and

[141] Weiss A, Hammes WP (2006) Lactic acid bacteria as protective cultures against *Listeria*

[142] Vescovo M, Scolari G, Zacconi C (2006) Inhibition of *Listeria innocua* growth by antimirobial-producing lactic acid cultures in vacuum-packed cold-smoked salmon.

[143] Laursen BG, Bay L, Cleenwerck I, Vancanneyt M, Swings J, Dalgaard P (2005). *Carnobacterium divergens* and *Carnobacterium maltaromicum* as spoilers or protective cultures in meat and seafood: phenotypic and genotypic characterisation. Sys. Appl.

application in sterile cold-smoked salmon. J. Appl. Microbiol. 97: 1029-1037.

spp. on cold-smoked salmon. Eur. Food Res. Tech. 222: 343-346.

dried lactic acid bacteria. Lett. Appl. Microbiol. 34(2): 77-81.

spectrum and activity of bacteriocins. Int. J. Food Microbiol. 46: 207 – 217.

42687. Appl. Microbiol. Biotech.. 53: 159-166.

Sci. Tech. 1996; 31: p. 497-504.

meat. J. Food Prot. 62: 46–50.

Microbiol. 61: 63-72.

Microbiol. 62: 65-75.

Food Microbiol. 23: 689-693.

Microbiol. 28: 151-164.

frozen surimi. J. Food Prot. 66: 1420-1425.


[129] Eijsink VGH, Skeie M, Middelhoven H, Brurberg MB, Nes IF (1998) Comparative studies of pediocin-like bacteriocins.. Appl. Environ. Microbiol. 64: 3275-3281.

402 Lactic Acid Bacteria – R & D for Food, Health and Livestock Purposes

kinase signaling pathways. Microb. Infec.. 8: 994–1005.

Tur. J. Vet. Anim. Sci. 29: 1039-1044.

trout llets. J. Sci. Food Agri. 87: 477–484.

wild salmon. Food Microbiol. 26: p. 783-793.

Journal of Fish and Marine Sciences. 1: 40-45.

*piscium* CNCM I-4031. Lett. Appl. Microbiol. 50: 357-361.

*Lactobacillus sakei* cultures. Food Microbiol. 18: 431-439.

antimicrobial peptides in *Lactobacillus*. Mol. Microbiol. 26: 347-360..

bacteria. Food Microbiol. 26: 638-644.

84-92.

(NRC); Cairo, Egypt. p. 39-49.

[115] Aras Husar S, Kaban G, Husar O, Yanik T, Kaya M (2005) Effect of *Lactobacillus* sakei Lb706 on Behavior of *Listeria monocytogenes* in Vacuum-Packed Rainbow Trout Fillets.

[116] Kim Y, Ohta T, Takahashi T, Kushiro A, Nomoto K, Yokokura T, Okada N, Danbara H (2006). Probiotic *Lactobacillus* casei activates innate immunity via NF-κB and p38 MAP

[117] Katikou P, Ambrosiadis IGD, Koidis P, Georgakis SA 2(2007) Effect of *Lactobacillus* cultures on microbiological, chemical and odour changes during storage of rainbow

[118] Daboor SM, Ibrahim SM (2008) Biochemical and microbial aspects of tilapia (*Oreochromis niloticus* L.) biopreserved by Streptomces sp. metabolites. In 4th International Conference of Veterinary Research Division, National Research Center

[119] Tahiri M, Desbiens E, Kheadr C, Lacroix IF (2009) Comparison of different application strategies of divergicin M35 for inactivation of *Listeria monocytogenes* in cold-smoked

[120] Matamoros S, Pilet MF, Gigout F, Prévost H, Leroi F (2009) evaluation of seafoodborne psychrotrophic lactic acid bacteria as inhibitors of pathogenic and spoilage

[121] Fall PA, Leroi F, Cardinal M, Chevalier F, Pilet MF (2010) Inhibition of *Brochothrix thermosphacta* and sensory improvement of tropical peeled cooked shrimp by *Lactococcus*

[122] Ibrahim SM, Salha GD (2009) Effect of antimicrobial metabolites produced by lactic acid bacteria on quality aspects of frozen Tilapia (*Oreochromis niloticus*) fillets. World

[123] Shirazinejad AR, Noryati I, Rosma A, Darah I (2010) Inhibitory Effect of Lactic Acid and Nisin on Bacterial Spoilage of Chilled Shrimp. World Acad. Sci. Eng. Tech. [124] Fall PA, Leroi F, Chevalier F, C G, Pilet MF (2010) Protective effect of a nonbacteriocinogenic Lactococcus piscium CNCM I-4031 strain against *Listeria monocytogenes* in sterilised tropical cooked peeled shrimp. J. Aquat. Food Prod. Tech. 19:

[125] Cosansu S, Mol S, Ucok Alakavuk D, Tosun ŞY (2011) Effects of *Pediococcus* spp. on the quality of vacuum-packed Horse Mackerel during Cold Storage. J. Agri. Sci. 17: 59-66. [126] Katla T, Moretro T, Aasen IM, Holck A, Axelsson L, Naterstad K (2001) Inhibition of *Listeria monocytogenes* in cold smoked salmon by addition of sakacin P and/or live

[127] Blom H, Katla T, Hagen BF, Axelsson L (1997) A model assay to demonstrate how intrinsic factors affect diffusion of bacteriocins. Int. J. Food Microbiol. 38: 103-109. [128] Brurberg MB, Nes IF, Eijsink VGH (1997) Pheromone-induced production of

	- [144] Tomé E, Pereira VL, Lopes CI, Gibbs PA, Teixeira PC (2008) In vitro tests of suitability of bacteriocin-producing lactic acid bacteria, as potential biopreservation cultures in vacuum-packaged cold-smoked salmon. Food Control. 19: 535-543.

**Chapter 17**

© 2013 Ghanbari et al., licensee InTech. This is an open access chapter distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/3.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

and reproduction in any medium, provided the original work is properly cited.

© 2013 The Author(s). Licensee InTech. This chapter is distributed under the terms of the Creative Commons Attribution License http://creativecommons.org/licenses/by/3.0), which permits unrestricted use, distribution,

**Selection of** *Lactobacillus* **Species from** 

**Intestinal Microbiota of Fish for Their** 

**Potential Use as Biopreservatives** 

Mahdi Ghanbari, Masoud Rezaei and Mansoureh Jami

Despite recent advances in seafood production, seafood safety is still an important public health issue. It is clear that indigenous bacteria present in marine environment as well as resulting from post contamination during processing are responsible for many cases of illnesses [1-3]. In the last years, traditional processes applied to seafood like salting, smoking and canning have decreased in favor of mild technologies involving lower salt content, lower heating temperature and vacuum (VP) or modified atmosphere packing (MAP, 3-5]. Most of these treatments are usually not sufficient to destroy microorganisms and in some cases psychrotolerant pathogenic such as *Listeria monocytogenes* or spoilage causing bacteria can develop during prolonged shelf-life of these products [2,5,6]. As several of these products are eaten raw, it is therefore essential that adequate precautious and preservation technologies are applied to maintain their safety and quality. Among alternative preservation technologies, particular attention has been paid to biopreservation to extend the shelf-life and to enhance the hygienic quality of perishable food products such as seafood, thereby minimizing the impact on nutritional and organoleptic properties [1,7,8]. In this context, lactic acid bacteria (LAB) possess a major potential in biopreservation strategies, since they are safe to consume, and during storage they naturally dominate the microbiota of many foods [7-11]. Lactic acid bacteria are gram-positive, non-sporulating and catalase negative rods or cocci that ferment various carbohydrates mainly to lactate and acetate [12]. Accordingly, they are commonly associated with nutritious environments like foods, decaying material and the mucosal surfaces of the gastrointestinal and urogenital tract [12- 14], where they enhance the host protection against pathogens [13]. Their antagonistic and inhibitory properties are due to the competition for nutrients and the production of one or more antimicrobially active metabolites such as organic acids (lactic

Additional information is available at the end of the chapter

http://dx.doi.org/10.5772/50166

**1. Introduction** 

[145] Matamoros S, Leroi F, Cardinal M, Gigout F, Kasbi Chadli F, Cornet J, Prevost F, Pilet M.F (2009). Psychrotrophic lactic acid bacteria used to improve the safety and quality of vacuum-packaged cooked and peeled tropical shrimp and cold smoked salmon. J. Food Prot. 72: 365-374.

Mahdi Ghanbari, Masoud Rezaei and Mansoureh Jami

Additional information is available at the end of the chapter

http://dx.doi.org/10.5772/50166
