Food Science and Technology Research
Online ISSN : 1881-3984
Print ISSN : 1344-6606
ISSN-L : 1344-6606
Combined Effect of Nisin and Commercial Pectin-hydrolysate Treatment on Survival and growth of Listeria monocytogenes in Soy-seasoned Salmon Roe Products
Shogo YamakiShinya ShirahamaTetsuya KobayashiYuji KawaiKoji Yamazaki
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2015 Volume 21 Issue 5 Pages 751-755


Soy-seasoned salmon roe products are commonly eaten in Japan; long-term preservation of these items requires refrigeration. However, salmon roe products are often contaminated with Listeria monocytogenes, which can potentially cause outbreaks of listeriosis. This study focused on developing a method to inhibit the growth of L. monocytogenes in salmon roe products by treating these foodstuffs with a combination of nisin and commercial pectin-hydrolysate, Neupectin L. We determined that treatment with 0.5 mg g−1 nisin completely inhibited the growth of L. monocytogenes in raw salmon roe. However, treatment with nisin alone did not inhibit L. monocytogenes in soy-seasoned salmon roes. Further work showed that combined treatment with 0.5 mg g−1 nisin and 0.5% Neupectin L completely inhibited the growth of L. monocytogenes during incubation at 12°C. Therefore, this combination is an alternative way to control L. monocytogenes growth in salmon roe products.

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© 2015 by Japanese Society for Food Science and Technology
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