Do stresses encountered during the smoked salmon process influence the survival of the spoiling bacterium Shewanella putrefaciens?
The influence of different treatments (i.e. cold, NaCl, phenol and anaerobiosis) encountered during the smoked salmon process was studied by analysing the survival capacity of two Shewanella putrefaciens strains (CIP 69.29 and J13.1). Our results indicated that only the salt stress was critical for the survival of S. putrefaciens. Nevertheless, both strains of S. putrefaciens grown at low temperatures developed a cross-protection to a lethal NaCl treatment. To our knowledge, this is the first report showing that growth at low temperatures induces cross-protection towards NaCl challenge. Moreover, we observed a significant sensitization by moderate salt concentration to a phenol treatment. From our combined data, we propose that control of S. putrefaciens proliferation could take place during the smoked salmon process rather than during storage of the final product.
Leblanc
L
L
Laboratoire de Microbiologie de l'Environnement, IRBA, Université de Caen, Caen, France. phdlme@ibba.unicaen.fr
Leroi
F
F
Hartke
A
A
Auffray
Y
Y
D000693:Anaerobiosis; D000818:Animals; D003080:Cold Temperature; D005396:Fish Products / Q000382:microbiology*; D005516:Food Microbiology; D005519:Food Preservation; D010636:Phenols; D012474:Salmon / Q000382:microbiology*; D020614:Shewanella putrefaciens / Q000502:physiology*; D012965:Sodium Chloride; D013696:Temperature
D010636:Phenols; D012965:Sodium Chloride