A new expanded modelling approach for investigating the bioprotective capacity of Latilactobacillus sakei CTC494 against Listeria monocytogenes in ready-to-eat fish products

Understanding the role of food-related factors on efficacy protective cultures is essential to attain optimal results for developing biopreservation-based strategies. The aim this work was assess and model growth Latilactobacillus sakei CTC494 Listeria monocytogenes CTC1034, their interaction, in two different ready-to-eat fish products (i.e., surimi-based product tuna pâté) at 2 12 °C. existing expanded Jameson-effect a new proposed study were evaluated quantitatively describe effect microbial interaction. inhibiting selected lactic acid bacteria strain pathogen dependent. In surimi product, reduction lag time both strains observed when growing coculture °C, followed by inhibition bioprotective L. reached maximum population density, suggesting mutualism-antagonism continuum phenomenon between populations. pâté, exerted strong °C (<0.5 log increase) limited (<2 increase). goodness-of-fit indexes indicated that performed better appropriately described competition patterns tested products. allowed description not only antagonistic but also mutualism-based interactions based influence time.