Inhibition of<i>Brochothrix thermosphacta</i>and sensory improvement of tropical peeled cooked shrimp by<i>Lactococcus piscium</i>CNCM I-4031

Abstract

Lactococcus piscium CNCM I-4031 is shown to be a promising agent for improving shrimp quality and may be tested against pathogens and in other food matrices. Knowledge of the physicochemical composition of shrimp and shrimp juice will allow the development of a chemically defined model medium for determining the inhibition mechanisms involved.