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dc.contributor.authorBolívar Carrillo, Araceli
dc.contributor.authorTarlak, Fatih
dc.contributor.authorCorreia Peres Costa, Jean Carlos
dc.contributor.authorCejudo-Gómez, Manuel
dc.contributor.authorBover-Cid, Sara
dc.contributor.authorZurera Cosano, Gonzalo
dc.contributor.authorPérez-Rodríguez, Fernando
dc.date.accessioned2021-07-20T11:52:11Z
dc.date.available2021-07-20T11:52:11Z
dc.date.issued2021
dc.identifier.urihttp://hdl.handle.net/10396/21500
dc.description.abstractUnderstanding the role of food-related factors on the efficacy of protective cultures is essential to attain optimal results for developing biopreservation-based strategies. The aim of this work was to assess and model growth of Latilactobacillus sakei CTC494 and Listeria monocytogenes CTC1034, and their interaction, in two different ready-to-eat fish products (i.e., surimi-based product and tuna pâté) at 2 and 12 °C. The existing expanded Jameson-effect and a new expanded Jameson-effect model proposed in this study were evaluated to quantitatively describe the effect of microbial interaction. The inhibiting effect of the selected lactic acid bacteria strain on the pathogen growth was product dependent. In surimi product, a reduction of lag time of both strains was observed when growing in coculture at 2 °C, followed by the inhibition of the pathogen when the bioprotective L. sakei CTC494 reached the maximum population density, suggesting a mutualism-antagonism continuum phenomenon between populations. In tuna pâté, L. sakei CTC494 exerted a strong inhibition of L. monocytogenes at 2 °C (<0.5 log increase) and limited the growth at 12 °C (<2 log increase). The goodness-of-fit indexes indicated that the new expanded Jameson-effect model performed better and appropriately described the different competition patterns observed in the tested fish products. The proposed expanded competition model allowed for description of not only antagonistic but also mutualism-based interactions based on their influence on lag time.es_ES
dc.format.mimetypeapplication/pdfes_ES
dc.language.isoenges_ES
dc.publisherElsevieres_ES
dc.rightshttps://creativecommons.org/licenses/by-nc-nd/4.0/es_ES
dc.sourceFood Research International 147, 110545 (2021)es_ES
dc.subjectComputational biologyes_ES
dc.subjectPredictive microbiologyes_ES
dc.subjectMicrobial ecologyes_ES
dc.subjectMicrobial interactiones_ES
dc.subjectMutualismes_ES
dc.subjectAntagonismes_ES
dc.subjectJameson effectes_ES
dc.subjectBacteriocin-producing bacteriaes_ES
dc.titleA new expanded modelling approach for investigating the bioprotective capacity of Latilactobacillus sakei CTC494 against Listeria monocytogenes in ready-to-eat fish productses_ES
dc.typeinfo:eu-repo/semantics/articlees_ES
dc.relation.publisherversionhttp://dx.doi.org/10.1016/j.foodres.2021.110545es_ES
dc.relation.projectIDJunta de Andalucía. P12-AGR-1906es_ES
dc.relation.projectIDJunta de Andalucía. 1261329- Res_ES
dc.relation.projectIDJunta de Andalucía. AGR-170es_ES
dc.relation.projectIDGobierno de España. FPU16/01452es_ES
dc.rights.accessRightsinfo:eu-repo/semantics/openAccesses_ES


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