10/Nov/2025
At the 1st International Conference on Fermented Foods (ICFF) in Bolzano (28–30 October 2025), Françoise Leroi from IFREMER presented MICROORC’s latest advances in using food cultures to enhance the safety and shelf life of cold-smoked salmon.
Her work demonstrated how specific microbial strains can effectively inhibit Listeria monocytogenes and limit spoilage, without compromising sensory quality.
Among the tested cultures, a non-tyramine-producing mutant of Carnobacterium divergens showed outstanding potential for safe, natural protection against both pathogens and spoilage organisms, marking a promising step toward cleaner and more sustainable seafood preservation.
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