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Assertiveness of meat‐borne Lactococcus piscium strains and their potential for competitive exclusion of spoilage bacteria in situ and in vitro

https://doi.org/10.1111/jam.13710
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What this work says

Outgoing claims: the papers this work cites, builds on, or argues with.

inferredcites →https://doi.org/10.1002/jsfa.2740670202openalex-snapshot
Modified atmosphere packaging technology: A review
inferredcites →https://doi.org/10.1007/0-387-30744-3_7openalex-snapshot
The Genus Lactococcus
inferredcites →https://doi.org/10.1016/0378-1097(90)90134-copenalex-snapshot
Lactococcus piscium sp. nov. a new Lactococcus species from salmonid fish
inferredcites →https://doi.org/10.1016/0924-2244(94)90211-9openalex-snapshot
Developments in modified-atmosphere packaging and related technologies
inferredcites →https://doi.org/10.1016/j.fm.2009.04.011openalex-snapshot
Selection and evaluation of seafood-borne psychrotrophic lactic acid bacteria as inhibitors of pathogenic and spoilage bacteria
inferredcites →https://doi.org/10.1016/j.fm.2013.07.004openalex-snapshot
Optimization of experimental and modelling parameters for the differentiation of beverage spoiling yeasts by Matrix-Assisted-Laser-Desorption/Ionization–Time-of-Flight Mass Spectrometry (MALDI–TOF MS) in response to varying growth conditions
inferredcites →https://doi.org/10.1016/j.fm.2015.01.002openalex-snapshot
Inhibition mechanism of Listeria monocytogenes by a bioprotective bacteria Lactococcus piscium CNCM I-4031
inferredcites →https://doi.org/10.1016/j.fm.2016.08.003openalex-snapshot
The microbiology of beef carcasses and primals during chilling and commercial storage
inferredcites →https://doi.org/10.1016/j.ijfoodmicro.2007.08.029openalex-snapshot
Spoilage of value-added, high-oxygen modified-atmosphere packaged raw beef steaks by Leuconostoc gasicomitatum and Leuconostoc gelidum
inferredcites →https://doi.org/10.1016/j.ijfoodmicro.2010.06.012openalex-snapshot
Different molecular types of Pseudomonas fragi have the same overall behaviour as meat spoilers
inferredcites →https://doi.org/10.1016/j.ijfoodmicro.2010.10.018openalex-snapshot
Characterization of psychrotrophic bacterial communities in modified atmosphere-packed meat with terminal restriction fragment length polymorphism
inferredcites →https://doi.org/10.1016/j.ijfoodmicro.2010.11.030openalex-snapshot
Characterization of the Enterobacteriaceae community that developed during storage of minced beef under aerobic or modified atmosphere packaging conditions
inferredcites →https://doi.org/10.1016/j.ijfoodmicro.2011.07.015openalex-snapshot
Sensory and physicochemical evolution of tropical cooked peeled shrimp inoculated by Brochothrix thermosphacta and Lactococcus piscium CNCM I-4031 during storage at 8 °C
inferredcites →https://doi.org/10.1016/j.ijfoodmicro.2012.02.022openalex-snapshot
Characterization and evaluation of the spoilage potential of Lactococcus piscium isolates from modified atmosphere packaged meat
inferredcites →https://doi.org/10.1016/j.ijfoodmicro.2012.05.020openalex-snapshot
Spoilage microbiota associated to the storage of raw meat in different conditions
inferredcites →https://doi.org/10.1016/j.ijfoodmicro.2014.03.012openalex-snapshot
Spoilage potential of psychrotrophic lactic acid bacteria (LAB) species: Leuconostoc gelidum subsp. gasicomitatum and Lactococcus piscium, on sweet bell pepper (SBP) simulation medium under different gas compositions
inferredcites →https://doi.org/10.1016/j.ijfoodmicro.2015.05.005openalex-snapshot
Selection of bioprotective cultures for preventing cold-smoked salmon spoilage
inferredcites →https://doi.org/10.1016/j.ijfoodmicro.2016.09.024openalex-snapshot
Improving simultaneously the quality and safety of cooked and peeled shrimp using a cocktail of bioprotective lactic acid bacteria
inferredcites →https://doi.org/10.1016/j.meatsci.2007.06.020openalex-snapshot
Meat spoilage during distribution
inferredcites →https://doi.org/10.1016/j.meatsci.2008.05.028openalex-snapshot
Where is MAP Going? A review and future potential of modified atmosphere packaging for meat
inferredcites →https://doi.org/10.1016/j.meatsci.2014.05.029openalex-snapshot
Microbiological contamination of cattle carcasses at different stages of slaughter in two abattoirs
inferredcites →https://doi.org/10.1016/j.meatsci.2015.04.014openalex-snapshot
Lactic acid bacteria and their controversial role in fresh meat spoilage
inferredcites →https://doi.org/10.1016/s0168-1605(99)00152-xopenalex-snapshot
Improved screening procedure for biogenic amine production by lactic acid bacteria
inferredcites →https://doi.org/10.1016/s0309-1740(99)00006-6openalex-snapshot
Consequences of packaging on bacterial growth. Meat is an ecological niche
inferredcites →https://doi.org/10.1046/j.1365-2621.1996.00369.xopenalex-snapshot
Review: Modified Atmosphere Packaging and its effects on the microbiological quality and safety of produce
inferredcites →https://doi.org/10.1046/j.1365-2672.2002.01513.xopenalex-snapshot
Isolation and characterization of Lactococcus piscium strains from vacuum-packaged refrigerated beef
inferredcites →https://doi.org/10.1080/00071667708416418openalex-snapshot
A selective medium for the rapid isolation of pseudomonads associated with poultry meat spoilage
inferredcites →https://doi.org/10.1080/10498850.2010.486910openalex-snapshot
Protective Effect of a Non-BacteriocinogenicLactococcus pisciumCNCM I-4031 Strain AgainstListeria monocytogenesin Sterilized Tropical Cooked Peeled Shrimp
inferredcites →https://doi.org/10.1099/ijs.0.02202-0openalex-snapshot
Molecular analysis of sourdough reveals Lactobacillus mindensis sp. nov.
inferredcites →https://doi.org/10.1099/ijs.0.058263-0openalex-snapshot
Reclassification of Leuconostoc gasicomitatum as Leuconostoc gelidum subsp. gasicomitatum comb. nov., description of Leuconostoc gelidum subsp. aenigmaticum subsp. nov., designation of Leuconostoc gelidum subsp. gelidum subsp. nov. and emended description of Leuconostoc gelidum
inferredcites →https://doi.org/10.1111/j.1365-2672.1966.tb03497.xopenalex-snapshot
A Selective Medium for the Enumeration of Microbacterium thermosphactum in Meat and Meat Products
inferredcites →https://doi.org/10.1111/j.1472-765x.2010.02801.xopenalex-snapshot
Inhibition ofBrochothrix thermosphactaand sensory improvement of tropical peeled cooked shrimp byLactococcus pisciumCNCM I-4031
inferredcites →https://doi.org/10.1111/jam.13179openalex-snapshot
Lactococcus piscium : a psychrotrophic lactic acid bacterium with bioprotective or spoilage activity in food-a review
inferredcites →https://doi.org/10.1111/jam.13669openalex-snapshot
Monitoring of spoilage-associated microbiota on modified atmosphere packaged beef and differentiation of psychrophilic and psychrotrophic strains
inferredcites →https://doi.org/10.1128/aem.00320-15openalex-snapshot
Genome Sequence and Transcriptome Analysis of Meat-Spoilage-Associated Lactic Acid Bacterium Lactococcus piscium MKFS47
inferredcites →https://doi.org/10.1128/aem.01644-06openalex-snapshot
Role of Broiler Carcasses and Processing Plant Air in Contamination of Modified-Atmosphere-Packaged Broiler Products with Psychrotrophic Lactic Acid Bacteria
inferredcites →https://doi.org/10.1128/aem.02762-08openalex-snapshot
Mesophilic and Psychrotrophic Bacteria from Meat and Their Spoilage Potential In Vitro and in Beef
inferredcites →https://doi.org/10.1128/aem.39.2.317-319.1980openalex-snapshot
Effect of Carbon Dioxide on Growth of Meat Spoilage Bacteria
inferredcites →https://doi.org/10.1128/aem.44.3.525-532.1982openalex-snapshot
Antimicrobial properties of diacetyl
inferredcites →https://doi.org/10.1128/jb.84.2.381-381.1962openalex-snapshot
USE OF A MODIFIED MacCONKEY AGAR MEDIUM FOR THE SELECTIVE GROWTH AND ENUMERATION OF ENTEROBACTERIACEAE
inferredcites →https://doi.org/10.1201/9781351070065openalex-snapshot
Bacterial Starter Cultures for Foods
inferredcites →https://doi.org/10.1201/9781351070065-13openalex-snapshot
Role of Starter Culture Bacteria in Food Preservation
inferredcites →https://doi.org/10.3389/fmars.2017.00119openalex-snapshot
Lactic Acid Bacteria Selection for Biopreservation as a Part of Hurdle Technology Approach Applied on Seafood
inferredcites →https://doi.org/10.4315/0022-2747-33.1.13openalex-snapshot
INHIBITION OF PSEUDOMONAS SPECIES BY HYDROGEN PEROXIDE PRODUCING LACTOBACILLI1
inferredcites →https://doi.org/10.4315/0362-028x-54.1.58openalex-snapshot
Microbiological Aspects of Modified-Atmosphere Packaging Technology - A Review
inferredcites →https://doi.org/10.4315/0362-028x-62.2.140openalex-snapshot
Sources and Extent of Microbiological Contamination of Beef Carcasses in Seven United States Slaughtering Plants
inferredcites →https://doi.org/10.4315/0362-028x-65.7.1200openalex-snapshot
A Review of Aerobic and Psychrotrophic Plate Count Procedures for Fresh Meat and Poultry Products
inferredcites →https://doi.org/10.4315/0362-028x-72.2.365openalex-snapshot
Psychrotrophic Lactic Acid Bacteria Used To Improve the Safety and Quality of Vacuum-Packaged Cooked and Peeled Tropical Shrimp and Cold-Smoked Salmon

What points at this work

Incoming claims: where this work appears in other papers’ reference lists and arguments.

inferred← citeshttps://doi.org/10.2139/ssrn.4791170openalex-extracted
Transcriptome Responses of Lactococcus Paracarnosus to Different Gas Compositions and Co-Culture with Brochothrix Thermosphacta
inferred← citeshttps://doi.org/10.1002/jsfa.12895openalex-snapshot
Volatile compounds produced in smoked bacon inoculated with potential spoilage bacteria
inferred← citeshttps://doi.org/10.1016/b978-0-12-822105-1.00002-0openalex-snapshot
Classic studies of microbial evolution (antibiotic, metal)
inferred← citeshttps://doi.org/10.1016/j.fm.2022.104093openalex-snapshot
Spoilage potential of bacterial species from chilled vacuum-packed lamb
inferred← citeshttps://doi.org/10.1016/j.foodres.2022.111365openalex-snapshot
Evaluation of the spoilage heterogeneity of meat-borne Leuconostoc mesenteroides by metabonomics and in-situ analysis
inferred← citeshttps://doi.org/10.1016/j.ijfoodmicro.2020.108805openalex-snapshot
Development of a rapid detection method for Photobacterium spp. using Loop-mediated isothermal amplification (LAMP)
inferred← citeshttps://doi.org/10.1016/j.ijfoodmicro.2021.109232openalex-snapshot
Bacteria of eleven different species isolated from biofilms in a meat processing environment have diverse biofilm forming abilities
inferred← citeshttps://doi.org/10.1016/j.ijfoodmicro.2021.109264openalex-snapshot
Influence of the packaging atmosphere and presence of co-contaminants on the growth of photobacteria on chicken meat
inferred← citeshttps://doi.org/10.1016/j.ijfoodmicro.2024.110803openalex-snapshot
Transcriptome responses of Lactococcus paracarnosus to different gas compositions and co-culture with Brochothrix thermosphacta
inferred← citeshttps://doi.org/10.1016/j.meatsci.2021.108613openalex-snapshot
Evaluation of the potential of protective cultures to extend the microbial shelf-life of chilled lamb meat
inferred← citeshttps://doi.org/10.1016/j.meatsci.2022.108781openalex-snapshot
The effects of glucose on microbial spoilage of vacuum-packed lamb
inferred← citeshttps://doi.org/10.1016/j.micres.2022.126982openalex-snapshot
Comparative genome analysis, predicted lifestyle and antimicrobial strategies of Lactococcus carnosus and Lactococcus paracarnosus isolated from meat
inferred← citeshttps://doi.org/10.1038/s41598-025-03177-3openalex-snapshot
A bacteriolysin of Lactococcus carnosus is potentially involved in mediating contact-dependent antagonism against Listeria monocytogenes
inferred← citeshttps://doi.org/10.1080/10408398.2021.1877108openalex-snapshot
Microbial biopreservatives for controlling the spoilage of beef and lamb meat: their application and effects on meat quality
inferred← citeshttps://doi.org/10.1080/10408398.2022.2081664openalex-snapshot
Natural alternatives for processed meat: Legislation, markets, consumers, opportunities and challenges
inferred← citeshttps://doi.org/10.1099/ijsem.0.004481openalex-snapshot
Lactococcus carnosus sp. nov. and Lactococcus paracarnosus sp. nov., two novel species isolated from modified-atmosphere packaged beef steaks
inferred← citeshttps://doi.org/10.3389/fmicb.2021.664061openalex-snapshot
Comparative Proteomics Reveals the Anaerobic Lifestyle of Meat-Spoiling Pseudomonas Species
inferred← citeshttps://doi.org/10.3390/microorganisms7050142openalex-snapshot
Relevant Aspects of Clostridium estertheticum as a Specific Spoilage Organism of Vacuum-Packed Meat
inferred← citeshttps://doi.org/10.70675/bbfabc9cz8fa8z4a88z8ce2zfe202bd12807openalex-snapshot
Mieux comprendre l’altération microbiologique de saucisses fraîches au travers du prisme de la modélisation
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