Background and activities
The main aim of my PhD project is to find suitable lactic acid bacteria (LAB) for use in the biopreservation of seafood products, preferably fresh salmon. Biopreservation is a natural, powerful tool that uses bacteria and/or their metabolites against unwanted microorganisms without losing nutritional or sensory properties in the food product. The seafood industry faces a very challenging period where consumers demand minimally processed seafood products with improved safety and quality. One of the significant problems in the seafood industry is L.monocytogenes. Since 10-20% of foodborne outbreaks represent microbial seafood-borne diseases, listeriosis caused by L.monocytogenes hits the most sensitive groups such as the elderly, immune-compromised people, pregnant women, unborn babies and neonates. Developing new techniques is more than necessary, and various studies are focused on this pathogenic strain, applying a combination of novel processing technologies to ensure safe, high-quality products. However, some treatments, such as high pressure or pulsed light, are often ineffective, while consumers poorly perceive chemical preservatives. Biopreservation can be an option. The power of this tool is reflected in the extension of product shelf-life, pathogens’ control, does not affect the consumers’ health, has a more negligible impact on nutritional and sensory properties of food (compared to chemical or physicochemical treatments), and reduces costs. LAB are suitable for use in biopreservation due to “generally recognized as a safe status (GRAS), antimicrobial activity and their natural presence in seafood products. LAB must satisfy several parameters before it can be implemented in a seafood product:
- Ability to grow at lowered temperatures
- Antimicrobial activity against most common pathogens in seafood products
- Inability to cause spoilage
- Adaptation to process factors
- Quality and safety improvement of seafood products
- TMAT1007- Laboratory course in microbiology, chemistry, and technology
- TMAT3001-Food Microbiology
- MATV1008-Microbiology and Food Safety
- MATV1007-Microbiology and Biotechnology
Scientific, academic and artistic work
- (2021) Diversity and Antimicrobial Activity towards Listeria spp. and Escherichia coli among Lactic Acid Bacteria Isolated from Ready-to-Eat Seafood. Foods. vol. 10 (2).
- (2022) Temperature-dependent growth kinetic as a selection criterion for protective cultures of cold-stored seafood products. Food Micro2022 ; 2022-08-28 - 2022-08-31.