Comparative Application of Different Strategies of Bacteriocins Produced by Carnobacterium maltaromaticium MMF-32 for Inhibition of Listeria monocytogenes ATCC 19114 in Cold-Smoked Haddock

Ngozi Izuchukwu


Cold-smoked haddock fillets (undyed) treated with bacteriocin producing C. maltaromaticum MMF-32, C. piscicola A9b bac⁻ (a non-producer of bacteriocin) and supernatant, supernatant concentrated with (NH4)2SO4 and semi-purified bacteriocin of C. maltaromaticum MMF-32 were challenged with L. monocytogenes ATCC 19114 (up to 2.2 x 103 CFU g-1).  Following treatment, samples were kept at 4 °C for 10 days.L. monocytogenes ATCC 19114, total bacterial and carnobacterium counts were determined along with changes in total volatile base nitrogen (TVBN) and biogenic amine production as well as texture, color and odor. The anti-listerial effect of C. maltaromaticum MMF-32 and C. piscicola A9b bacˉ did not work on the cold smoked haddock, this is because there were few Carnobacterium cells in the samples that were inoculated with 4 x 106 CFU g‾1, than the control i.e untreated fish samples and sample having only L. monocytogenes ATCC 19114. C. maltaromaticum MMF-32 did not show any spoiling capacity from the odour. All treated samples produced cadavarine. There is marked spoilage odour observed in samples treated with MRS supernatant and ammonium sulphate precipitated supernatant. During the period of storage, TVB-N treated samples exceeded the limit of 35 mg N 100 g-1. The use of bacteriocins for inactivation of listeria cells, semi-purified bacteriocin showed a statistically significant reduction in L. monocytogenes ATCC 19114 growth on day 7. Although the study on anti-listerial effects of C. maltaromaticum MMF-32 was not successful, this organism did have a positive effect on retention of firmness and sensory perception in cold smoked haddock.


Anti-listerial activity; Biogenic amines; Biopreservation; Carnobacterium; Cold-smoked haddock; Sensory analysis.

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