title: Antimicrobial activity of reuterin produced by Lactobacillus reuteri on Listeria monocytogenes in cold-smoked salmon.
abstract: Lactobacillus reuteri INIA P579 was used for the production and purification of reuterin. The purity of reuterin was assessed by high resolution electrospray ionization mass spectrometry (HRESIMS) and nuclear magnetic resonance (NMR) spectroscopy. After purification, reuterin concentration obtained was 1.3 M. The inhibitory activity using Escherichia coli K12 as indicator strain was estimated to be 510 AU/ml. Survival curves in tryptic soy broth revealed that reuterin required to inhibit the growth of three Listeria monocytogenes strains was in the range of 2-4 AU/ml. Purified reuterin (10 AU/g) significantly reduced the growth of L. monocytogenes in cold-smoked salmon kept under moderate or strong temperature abuse conditions. After 15 d at 8 °C, cold-smoked salmon with added reuterin exhibited L. monocytogenes counts 2.0 log CFU/g lower than control smoked salmon with no reuterin added. At 30 °C, reuterin also controlled the growth of the pathogen, with counts 1.4 and 0.9 log CFU/g lower than those observed in control smoked salmon after 24 and 48 h, respectively. The addition of purified reuterin might be used as a hurdle technology to improve the safety and extend the shelf-life of lightly preserved seafood products such as cold-smoked salmon.
authors.affiliation: Departamento Tecnología de Alimentos, INIA, Carretera de La Coruña Km 7, Madrid 28040, Spain.
authors.forename: R
authors.initials: R
authors.lastname: Montiel
authors.affiliation: Departamento Tecnología de Alimentos, INIA, Carretera de La Coruña Km 7, Madrid 28040, Spain.
authors.forename: I
authors.initials: I
authors.lastname: Martín-Cabrejas
authors.affiliation: Departamento Tecnología de Alimentos, INIA, Carretera de La Coruña Km 7, Madrid 28040, Spain.
authors.forename: S
authors.initials: S
authors.lastname: Langa
authors.affiliation: Fundación MEDINA, Avenida del Conocimiento 3, Parque Tecnológico de Ciencias de la Salud, Granada 18016, Spain.
authors.forename: N
authors.initials: N
authors.lastname: El Aouad
authors.affiliation: Departamento Tecnología de Alimentos, INIA, Carretera de La Coruña Km 7, Madrid 28040, Spain.
authors.forename: J L
authors.initials: JL
authors.lastname: Arqués
authors.affiliation: Fundación MEDINA, Avenida del Conocimiento 3, Parque Tecnológico de Ciencias de la Salud, Granada 18016, Spain.
authors.forename: F
authors.initials: F
authors.lastname: Reyes
authors.affiliation: Departamento Tecnología de Alimentos, INIA, Carretera de La Coruña Km 7, Madrid 28040, Spain. Electronic address: mmedina@inia.es.
authors.forename: M
authors.initials: M
authors.lastname: Medina
mesh_terms: D000818:Animals; D000900:Anti-Bacterial Agents / Q000302:isolation & purification / Q000378:metabolism* / Q000494:pharmacology*; D003080:Cold Temperature; D005396:Fish Products / Q000032:analysis / Q000382:microbiology*; D005519:Food Preservation; D061353:Food Storage; D005985:Glyceraldehyde / Q000031:analogs & derivatives* / Q000302:isolation & purification / Q000378:metabolism / Q000494:pharmacology; D052200:Limosilactobacillus reuteri / Q000737:chemistry / Q000378:metabolism*; D008089:Listeria monocytogenes / Q000187:drug effects* / Q000254:growth & development; D011407:Propane / Q000302:isolation & purification / Q000378:metabolism* / Q000494:pharmacology*; D012474:Salmon
chemical_list: D000900:Anti-Bacterial Agents; C047158:3-hydroxypropionaldehyde; D005985:Glyceraldehyde; D011407:Propane
keywords: Cold-smoked salmon; L. monocytogenes; Reuterin