BB-norm@ldeleger:BB-norm-9553794
Annnotations
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| Id | Subject | Object | Predicate | Lexical cue | NCBI_Taxonomy | OntoBiotope |
|---|---|---|---|---|---|---|
| T1 | 0-146 | Title | denotes | Evaluation of the role of Carnobacterium piscicola in spoilage of vacuum- and modified-atmosphere-packed cold-smoked salmon stored at 5 degrees C. | ||
| T3 | 26-50 | Microorganism | denotes | Carnobacterium piscicola | 2751 | |
| T4-0 | 66-73 | _FRAGMENT | denotes | vacuum- | OBT:001500|OBT:002300|OBT:001774|OBT:002593 | |
| T5 | 78-145 | Habitat | denotes | modified-atmosphere-packed cold-smoked salmon stored at 5 degrees C | OBT:002140|OBT:001500|OBT:002593|OBT:001774 | |
| T4-1 | 98-145 | Habitat | denotes | packed cold-smoked salmon stored at 5 degrees C | ||
| T2 | 147-2138 | Paragraph | denotes | The microflora on spoiled cold-smoked salmon often consists of a mixture of lactic acid bacteria (LAB) and Gram-negative bacteria. To elucidate the role of the different groups, a storage trial was carried out in which nisin and CO2 were used for the selective inhibition of the two bacterial groups. The shelf-life of vacuum-packed cold-smoked salmon, recorded by sensory evaluation, was four weeks at 5 degrees C and the microflora was composed of LAB (10(6)-10(7) cfu/g) with an associate Gram-negative flora in varying levels (10(5)-10(7) cfu/g). The addition of nisin and/or a CO2-atmosphere increased the shelf-life to five or six weeks and limited the level of LAB to about 10(4)-10(6), 10(3)-10(6) and 10(2)-10(4) cfu/g, respectively. CO2-atmosphere +/- nisin inhibited the growth of Gram-negative bacteria, whereas nisin had no effect on these in vacuum packages. The Gram-negative flora on vacuum-packed salmon was dominated by a Vibrio sp., resembling V. marinus, Enterobacteriaceae (Enterobacter agglomerans, Serratia liquefaciens and Rahnella aquatilis) and occasionally Aeromonas hydrophila. Irrespective of the addition of nisin and/or CO2-atmosphere, the LAB microflora was dominated by Carnobacterium piscicola, which was found to account for 87% of the 255 LAB isolates characterized. Whole-cell-protein patterns analysed by SDS-PAGE confirmed the Carnobacterium species identification. The spoilage potential of C. piscicola isolates was further studied by inoculation of approx. 10(6) cfu/g in cold-smoked salmon stored at 5 degrees C. The salmon did not spoil within 4 weeks of storage in vacuum- or CO2-atmosphere, and it is concluded that despite high levels (> 10(7) cfu/g) of C. piscicola, sensory rejection was caused by autolytic changes. This was supported by the development of soft texture and sour, rancid and bitter off-flavours at the point of spoilage, irrespective of the length of shelf-life and low or high total counts of LAB and Gram-negative bacteria. | ||
| T6 | 151-161 | Habitat | denotes | microflora | OBT:000113 | |
| T7 | 165-191 | Habitat | denotes | spoiled cold-smoked salmon | OBT:000430|OBT:001774|OBT:001500|OBT:002593 | |
| T8 | 223-243 | Phenotype | denotes | lactic acid bacteria | OBT:000019 | |
| T9 | 245-248 | Phenotype | denotes | LAB | OBT:000019 | |
| T10 | 254-267 | Phenotype | denotes | Gram-negative | OBT:000648 | |
| T11 | 466-498 | Habitat | denotes | vacuum-packed cold-smoked salmon | OBT:002300|OBT:002593|OBT:001500|OBT:001774 | |
| T12 | 570-580 | Habitat | denotes | microflora | OBT:000113 | |
| T13 | 597-600 | Phenotype | denotes | LAB | OBT:000019 | |
| T15 | 639-652 | Phenotype | denotes | Gram-negative | OBT:000648 | |
| T14 | 639-658 | Habitat | denotes | Gram-negative flora | OBT:000113 | |
| T16 | 815-818 | Phenotype | denotes | LAB | OBT:000019 | |
| T17 | 939-952 | Phenotype | denotes | Gram-negative | OBT:000648 | |
| T18 | 1003-1018 | Habitat | denotes | vacuum packages | OBT:002300 | |
| T20 | 1024-1037 | Phenotype | denotes | Gram-negative | OBT:000648 | |
| T19 | 1024-1043 | Habitat | denotes | Gram-negative flora | OBT:000113 | |
| T21 | 1047-1067 | Habitat | denotes | vacuum-packed salmon | OBT:002300|OBT:003021|OBT:001500|OBT:001774 | |
| T22 | 1087-1097 | Microorganism | denotes | Vibrio sp. | 678 | |
| T23 | 1110-1120 | Microorganism | denotes | V. marinus | 90736 | |
| T24 | 1122-1140 | Microorganism | denotes | Enterobacteriaceae | 543 | |
| T25 | 1142-1166 | Microorganism | denotes | Enterobacter agglomerans | 549 | |
| T26 | 1168-1189 | Microorganism | denotes | Serratia liquefaciens | 614 | |
| T27 | 1194-1212 | Microorganism | denotes | Rahnella aquatilis | 34038 | |
| T28 | 1231-1251 | Microorganism | denotes | Aeromonas hydrophila | 644 | |
| T30 | 1318-1321 | Phenotype | denotes | LAB | OBT:000019 | |
| T29 | 1318-1332 | Habitat | denotes | LAB microflora | OBT:000113 | |
| T31 | 1350-1374 | Microorganism | denotes | Carnobacterium piscicola | 2751 | |
| T32 | 1422-1425 | Phenotype | denotes | LAB | OBT:000019 | |
| T33 | 1513-1527 | Microorganism | denotes | Carnobacterium | 2751 | |
| T34 | 1578-1590 | Microorganism | denotes | C. piscicola | 2751 | |
| T35 | 1661-1701 | Habitat | denotes | cold-smoked salmon stored at 5 degrees C | OBT:001500|OBT:001774|OBT:002593 | |
| T36 | 1707-1713 | Habitat | denotes | salmon | OBT:002593|OBT:001500|OBT:001774 | |
| T37 | 1848-1860 | Microorganism | denotes | C. piscicola | 2751 | |
| T38 | 2107-2110 | Phenotype | denotes | LAB | OBT:000019 | |
| T39 | 2115-2128 | Phenotype | denotes | Gram-negative | OBT:000648 | |
| C-T4-0 | T4-1 | T4-0 | _lexicallyChainedTo | packed cold-smoked salmon stored at 5 degrees C,vacuum- |