Consulta: creatorFacets:"Leroi, Francoise"
Registros recuperados: 53
Data/hora: 09/06/2024 01:20:35

Bactéries lactiques et applications alimentaires. Partie 2 : les produits de la mer
Provedor de dados: Institutional Archive of Ifreme (ArchiMer)
Autores: Leroi, Francoise.
La composition de la microflore des produits marins dépend d'importants facteurs tel que : - la flore initiale de la matière première, qui elle-même dépend des conditions environnementales - la flore de recontamination pendant les différentes étapes du procédé de transformation - les facteurs environnementaux liés à la matrice et qui vont permettre la croissance bactérienne (pH, température, sel, potentiel redox, interactions microbiennes etc…).
Tipo: Text
Ano: 2009
URL: http://archimer.ifremer.fr/doc/00002/11340/7889.pdf

Effect of bacterial interactions on the spoilage of cold-smoked salmon
Provedor de dados: Institutional Archive of Ifreme (ArchiMer)
Autores: Joffraud, Jean-jacques; Cardinal, Mireille; Cornet, Josiane; Chasles, Jean-sebastien; Leon, Sandrine; Gigout, Frederique; Leroi, Francoise.
Cold-smoked salmon is a lightly preserved fish product in which a mixed microbial flora develops during storage and where the interactive behaviour of micro-organisms may contribute to their growth and spoilage activity. The aim of this study was to assess the effect of the bacterial interactions between the main species contaminating the cold-smoked salmon on bacterial growth, chemical and sensory changes, and spoilage. First, Carnobacterium piscicola, Photobacterium phosphoreum, Lactobacillus sakei, Vibrio sp., Brochothrix thermosphacta and Serratia liquefaciens-like were inoculated as pure cultures on sterile cold-smoked salmon. All bacterial species grew well; Vibrio sp. was the fastest and L. sakei strains developed very rapidly as well with a high...
Tipo: Text
Palavras-chave: Spoilage; Interaction; Microbial flora; Cold smoked salmon.
Ano: 2006
URL: http://archimer.ifremer.fr/doc/2006/publication-1727.pdf

Selection of non-tyramine producing Carnobacterium strains for the biopreservation of cold-smoked salmon
Provedor de dados: Institutional Archive of Ifreme (ArchiMer)
Autores: Brillet-viel, Anne; Matamoros, Sebastien; Blanchet-chevrollier, Christine; Leroi, Francoise; Prevost, Hervé; Pilet, Marie-france.
In this study, we have screened a colLection of Carnobacterium strains that could be used for biopreservation in order to find a natural tyramine negative strain. This screening was performed using the detection of a part of the tyrosine decarboxylase gene by PCR test. On 35 strains of Carnobacterium tested, all showed the presence of the tdc gene suggesting that they all produce tyramine. This was assessed by the quantification of tyramine production for 10 strains. In a second part, a mutation procedure using ethyl methyl sulfonate was used to select a tyramine negative mutant of Carnobacterium divergens V41 that 1S a good candidate for biopreservation applications. A mutant strain called C. divergens V41A8 was selected and characterized. The mutant was...
Tipo: Text
Palavras-chave: Salmon; Carnobacterium; Biopreservation.
Ano: 2006
URL: http://archimer.ifremer.fr/doc/00007/11824/8574.pdf

Biodiversity and dynamics of the bacterial community of packaged king scallop (Pecten maximus) meat during cold Storage
Provedor de dados: Institutional Archive of Ifreme (ArchiMer)
Autores: Coton, M.; Joffraud, Jean-jacques; Mekhtiche, L.; Leroi, Francoise; Coton, E.
The microbial biodiversity and dynamics of king scallops meat and coral during cold storage (cold chain rupture: 1/3 storage time at 4 degrees C followed by 213 at 8 degrees C), was assessed by combining culture-dependant and -independent methods. Products were packaged as follows: aerobic, vacuum packed and 3 different CO2/N-2 modified atmospheres and the impact of these conditions on the microbial communities was assessed. Results indicated that under air (current packaging condition), the dominant species corresponded to Brochothrix thermosphacta, Pseudomonas spp. and Shewanella spp. These species have regularly been associated in the literature with food (especially seafood), and product spoilage. Moellerella wisconsensis was the only species detected...
Tipo: Text
Palavras-chave: King scallop; Microbial biodiversity; Modified atmosphere packaging (MAP); TTGE.
Ano: 2013
URL: http://archimer.ifremer.fr/doc/00144/25496/24705.pdf

Biopreservation of lightly preserved seafood products
Provedor de dados: Institutional Archive of Ifreme (ArchiMer)
Autores: Leroi, Francoise.
Consumer trends indicate an increasing demand for natural, minimally processed convenience seafood with few additives. Biopreservation techniques developed by researchers in France to control Listeria monocytogenes and to extend shelf life of mildly preserved seafood have been commercialised.
Tipo: Text
Ano: 2011
URL: http://archimer.ifremer.fr/doc/00057/16784/14238.pdf

Hurdle technology to ensure the safety of seafood products
Provedor de dados: Institutional Archive of Ifreme (ArchiMer)
Autores: Leroi, Francoise; Amarita, Felix; Arboleya, Juan Carlos; Bjørkevoll, Ingebright; Cruz, Ziortza; Dousset, Xavier; Izurieta, E; Joffraud, Jean-jacques; Lasagabaster, Amaïa; Lauzon, Hélène-liette; Lorentzen, G; Martínez De Marañón, Iñigo; Matamoros, Sébastien; Miranda, I; Nuin, Maider; Olabarrieta, Idoia; Olsen, R; Pilet, Marie-france; Prevost, Hervé; Skjerdal, Taran.
The microbial safety and stability of most food, are based on an application of preservative factors called hurdles. Each hurdle implies putting microorganisms in a hostile environment, which inhibits their growth or causes their death (Leistner, 2000). Some of those hurdles have been empirically used for years to stabilize meat, fish, milk and vegetables. This sometimes leads to completely different product with its own new taste characteristics. Examples of hurdles in marine products are salt (salted cod, klipfish), smoke (cold or hot smoked salmon, herring), acids (marinated products, pickles), temperature (high or low), fermentative microorganisms (traditional Asian sauces) and more recently redox potential (vacuum-packed products). Those preservative...
Tipo: Text
Ano: 2008
URL: http://archimer.ifremer.fr/doc/2006/publication-6492.pdf

Optimization of growth and bacteriocin activity of the food bioprotective Carnobacterium divergens V41 in an animal origin protein free medium
Provedor de dados: Institutional Archive of Ifreme (ArchiMer)
Autores: Brillet-viel, Anne; Pilet, Marie-france; Courcoux, Philippe; Prevost, Hervé; Leroi, Francoise.
Optimization of Carnobacterium divergens V41 growth and bacteriocin activity in a culture medium deprived of animal protein, needs for food bioprotection, was performed by using a statistical approach. In a screening experiment, twelve factors (pH, temperature, carbohydrates, NaCl, yeast extract, soy peptone, sodium acetate, ammonium citrate, magnesium sulphate, manganese sulphate, ascorbic acid and thiamine) were tested for their influence on the maximal growth and bacteriocin activity using a two-level incomplete factorial design with 192 experiments performed in microtiter plate wells. Based on results, a basic medium was developed and three variables (pH, temperature and carbohydrates concentration) were selected for a scale-up study in bioreactor. A...
Tipo: Text
Palavras-chave: Optimization; Carnobacterium; Bacteriocin; Experimental design; Bioreactor; Growth; Cold-smoked salmon.
Ano: 2016
URL: https://archimer.ifremer.fr/doc/00345/45615/45236.pdf

Inhibition mechanism of Listeria monocytogenes by a bioprotective bacteria Lactococcus piscium CNCM I-4031
Provedor de dados: Institutional Archive of Ifreme (ArchiMer)
Autores: Saraoui, Taous; Fall, Papa-abdoulaye; Leroi, Francoise; Antignac, Jean-philippe; Chereau, Sylvain; Pilet, Marie France.
Listeria monocytogenes is a pathogenic Gram positive bacterium and the etiologic agent of listeriosis, a severe food-borne disease. Lactococcus piscium CNCM I-4031 has the capacity to prevent the growth of L. monocytogenes in contaminated peeled and cooked shrimp. To investigate the inhibititory mechanism, a chemically defined medium (MSMA) based on shrimp composition and reproducing the inhibition observed in shrimp was developed. In co-culture at 26°C, L. monocytogenes was reduced by 3-4 log CFU g-1 after 24 h. We have demonstrated that the inhibition was not due to secretion of extracellular antimicrobial compounds as bacteriocins, organic acids and hydrogen peroxide. Global metabolomic fingerprints of these strains in pure culture were assessed by...
Tipo: Text
Palavras-chave: Listeria monocytogenes; Lactococcus piscium; Nutrients competition; Cellular contact; Chemically defined medium; Bacterial interaction.
Ano: 2016
URL: https://archimer.ifremer.fr/doc/00250/36123/34677.pdf

Effect of inoculation of Carnobacterium divergens V41, a biopreservative strain against Listeria monocytogenes risk, on the microbiological, chemical and sensory quality of cold-smoked salmon
Provedor de dados: Institutional Archive of Ifreme (ArchiMer)
Autores: Brillet, Anne; Pilet, Marie-france; Prevost, Hervé; Cardinal, Mireille; Leroi, Francoise.
The aim of this study was to develop a biopreservation strategy for cold-smoked salmon (CSS) by the use of lactic acid bacteria previously selected for their capability to inhibit the growth of Listeria monocytogenes in the product. The spoiling potential of three Carnobacterium strains (Carnobacterium divergens V41, Carnobacterium piscicola V1 and SF668) was tested in sterile CSS blocks inoculated by 10(4-5) CFU g(-1) and stored under vacuum for 9 days at 4 degrees C followed by 19 days at 8 degrees C. C. divergens V41 grew a little faster than the other strains and none of the three carnobacteria showed any adverse effect on quality of the product, i.e. no off-odour detected by a trained panel, no total volatile basic nitrogen (TVBN) production, no...
Tipo: Text
Palavras-chave: Sensory analysis; Biogenic amine; Spoilage microflora; Carnobacterium; Biopreservation; Cold smoked salmon.
Ano: 2005
URL: http://archimer.ifremer.fr/doc/2005/publication-724.pdf

Qualité et sécurité des produits de la mer
Provedor de dados: Institutional Archive of Ifreme (ArchiMer)
Autores: Leroi, Francoise.
Tipo: Text
Palavras-chave: Decontamination; Biopreservation; Microbiology; Seafood.
Ano: 2007
URL: http://archimer.ifremer.fr/doc/2007/rapport-2366.pdf

Selection and evaluation of seafood-borne psychrotrophic lactic acid bacteria as inhibitors of pathogenic and spoilage bacteria
Provedor de dados: Institutional Archive of Ifreme (ArchiMer)
Autores: Matamoros, Sebastien; Pilet, Marie-france; Gigout, Frederique; Prevost, Herve; Leroi, Francoise.
In this study, inhibitory psychrotrophic lactic acid bacteria were isolated and investigated for future use in biopreservation of seafood products. Screening of 5575 colonies isolated from various seafood products resulted in the selection of 132 colonies presenting inhibitory properties. Among them, 52 isolates had characteristics of LAB and showed growth at 15 °C but not at 30 °C. The inhibition spectrum of these 52 isolates against 14 target strains (Gram-positive and -negative) showed inhibition of typical seafood spoiling and pathogenic bacteria and enabled the formation of seven interesting clusters. Sequencing of the 16S rRNA gene of a representative isolate from each cluster identified three Leuconostoc gelidum, two Lactococcus piscium, one...
Tipo: Text
Palavras-chave: Carnobacterium alterfunditum; Lactobacillus fuchuensis; Leuconostoc gelidum; Lactococcus piscium; Psychrotrophic; Inhibition; Seafood; Lactic acid bacteria.
Ano: 2009
URL: http://archimer.ifremer.fr/doc/2009/publication-6472.pdf

Biological silages from Tunisian shrimp and octopus by-products
Provedor de dados: Institutional Archive of Ifreme (ArchiMer)
Autores: Harrabi, Houwaida; Leroi, Francoise; Mihoubi, Nourhene Boudhrioua; Chevalier, Frederique; Kechaou, Nabil.
Biological silages were prepared from shrimp head and octopus viscera by-products recuperated from the Tunisian seafood industry. Physical and biochemical changes and microbiological profiles were determined for raw materials during fermentation and on end products. Results showed that biological silage significantly affected (P&lt;0.05) moisture, protein, and ash contents of shrimp head (CSHS) and octopus viscera silages (COVS). CSHS and COVS were stable, and their final pH values were 4.31 ± 0.01 and 3.71 ± 0.00, respectively. Proteolysis activity was confirmed by a significant increase (P&lt;0.05) of soluble nitrogen and low molecular weight of protein (&lt;260 Da) found on the end products for both silages. Lipid oxidation was delayed by addition of...
Tipo: Text
Palavras-chave: Shrimp by-product; Octopus by-product; Biological silage; Biochemical characteristics; Microbiological characteristics.
Ano: 2017
URL: https://archimer.ifremer.fr/doc/00337/44839/44427.pdf

High-Throughput Identification of Candidate Strains for Biopreservation by Using Bioluminescent Listeria monocytogenes
Provedor de dados: Institutional Archive of Ifreme (ArchiMer)
Autores: El Kheir, Sara M.; Cherrat, Lamia; Awussi, Ahoefa A.; Ramia, Nancy E.; Taha, Samir; Rahman, Abdur; Passerini, Delphine; Leroi, Francoise; Petit, Jeremy; Mangavel, Cecile; Revol-junelles, Anne-marie; Borges, Frederic.
This article describes a method for high-throughput competition assays using a bioluminescent strain of L. monocytogenes. This method is based on the use of the luminescent indicator strain L. monocytogenes EGDelux. The luminescence of this strain is correlated to growth, which make it suitable to monitor the growth of L. monocytogenes in mixed cultures. To this aim, luminescence kinetics were converted into a single numerical value, called the Luminescence Disturbance Indicator (LDI), which takes into account growth inhibition phenomena resulting in latency increase, decrease in the luminescence rate, or reduction of the maximum luminescence. The LDI allows to automatically and simultaneously handle multiple competition assays which are required for...
Tipo: Text
Palavras-chave: Biopreservation; Listeria monocytogenes; High-throughput screening assays; Bioluminescence; Competition; Mixed culture; Bioprotection; Antibacterial activities.
Ano: 2018
URL: https://archimer.ifremer.fr/doc/00454/56534/58236.pdf

Predicting growth rates and growth boundary of Listeria monocytogenes - An international validation study with focus on processed and ready-to-eat meat and seafood
Provedor de dados: Institutional Archive of Ifreme (ArchiMer)
Autores: Mejlholm, Ole; Gunvig, Annemarie; Borggaard, Claus; Blom-hanssen, Jesper; Mellefont, Lyndal; Ross, Tom; Leroi, Francoise; Else, Tony; Visser, Diana; Dalgaard, Paw.
The performance of six predictive models for Listeria monocytogenes was evaluated using 1014 growth responses of the pathogen in meat, seafood, poultry and dairy products. The performance of the growth models was closely related to their complexity i.e. the number of environmental parameters they take into account. The most complex model included the effect of nine environmental parameters and it performed better than the other less complex models both for prediction of maximum specific growth rates (mu(max) values) and for the growth boundary of L. monocytogenes. For this model bias and accuracy factors for growth rate predictions were 1.0 and 1.5, respectively, and 89% of the growth/no-growth responses were correctly predicted. The performance of three...
Tipo: Text
Palavras-chave: Predictive models; Bias and accuracy factors; Correct prediction percentage; Growth/no-growth predictions; Psi (psi) value.
Ano: 2010
URL: http://archimer.ifremer.fr/doc/00011/12218/11422.pdf

Sensory and physicochemical evolution of tropical cooked peeled shrimp inoculated by Brochothrix thermosphacta and Lactococcus piscium CNCM I-4031 during storage at 8 degrees C
Provedor de dados: Institutional Archive of Ifreme (ArchiMer)
Autores: Fall, Papa-abdoulaye; Pilet, Marie-france; Leduc, Francois; Cardinal, Mireille; Duflos, Guillaume; Guerin, Camille; Joffraud, Jean-jacques; Leroi, Francoise.
This study investigated the sensory quality and physicochemical evolution (pH, glucose, l-lactic acid, biogenic amine, free amino-acids and volatile compounds) during storage at 8 °C of cooked peeled shrimp inoculated with the specific spoilage bacteria Brochothrix thermosphacta alone or mixed with the protective strain Lactococcus piscium CNCM I-4031. Growth of both bacteria was monitored at regular intervals during storage by microbial counts and the thermal temperature gradient gel electrophoresis (TTGE) technique. Bacterial counts showed that L. piscium and B. thermosphacta inoculated at 7 log CFU/g and 3 log CFU/g were well adapted to shrimp, reaching a maximum level of 9 log CFU/g after 4 days and 10 days respectively. In mixed culture, the growth of...
Tipo: Text
Palavras-chave: Biopreservation; Sensory quality; Volatile compounds; Biogenic amines; Amino-acid; TTGE.
Ano: 2012
URL: http://archimer.ifremer.fr/doc/00042/15348/15630.pdf

Comportement d'une bactérie lactique psychrotrophe à différentes températures
Provedor de dados: Institutional Archive of Ifreme (ArchiMer)
Autores: Matamoros, Sebastien; Leroi, Francoise; Prevost, Herve; Pilet, Marie-france.
La souche de Lactococcus sp. EU2241 a été isolée à partir de saumon emballé sous atmosphère modifiée. Elle a montré d'exellentes aptitudes à la biopréservation, augmentant la durée de vie de crevettes décortiquées sous vide, de saumon fumé et permettant d'inhiber de 2 logs la croissance de Listeria monocytogenes et Staphylococcus aureus sur du saumon fumé. L'objectif de ces travaux est de caractériser le comportement à basse température de cette souche, et d'identifier les mécanismes moléculaires intervenant dans sa capacité à s'adapter aux basses températures. Ce travail a été réalisé dans le cadre du projet intégré (IP) SEAFOODplus accordé par la commission européenne sous le numéro FOOD-CT-2004-506359.
Tipo: Text
Palavras-chave: Psychrotrophe; Bactérie lactique; Psychrotrophic; Lactic bacteria.
Ano: 2007
URL: http://archimer.ifremer.fr/doc/2007/acte-3986.pdf

Applications dans la filière des produits de la mer
Provedor de dados: Institutional Archive of Ifreme (ArchiMer)
Autores: Le Fur, Bruno; Wacogne, Delphine; Lorre, Sylvie; Pilet, Marie France; Leroi, Francoise.
Bioconservation or biopreservation is an alternative method to the use of chemical preservatives. It consists in using microorganisms, called protective cultures, or their natural metabolites. Like any other method of preservation, it allows the control of the growth of pathogenic or spoilage flora, while preserving the organoleptic and nutritional qualities of the product. Fermentation is one of the oldest applications of bioconservation. Today the potential of protective cultures is also promising for various fresh or processed foods. In this work, an overview of current knowledge on biopreservation is proposed made from international scientific publications. The book focuses mainly on the use of microorganisms to improve the conservation of different...
Tipo: Text
Ano: 2013
URL: http://archimer.ifremer.fr/doc/00130/24157/22163.pdf

Research of quality indices for cold-smoked salmon using a stepwise multiple regression of microbiological counts and physico-chemical parameters
Provedor de dados: Institutional Archive of Ifreme (ArchiMer)
Autores: Leroi, Francoise; Joffraud, Jean-jacques; Chevalier, Frederique; Cardinal, Mireille.
Aims: The aim of the study was to assess the relationships between the remaining shelf-life (RSL) of cold-smoked salmon and various microbiological and physico-chemical parameters, using a multivariate data analysis in the form of stepwise forward multiple regression.  Methods and Results: Thirteen batches of French cold-smoked salmon were analysed weekly during vacuum-packed storage at 5 degreesC for their lipid, water, salt, phenol, pH, total volatile basic nitrogen (TVBN) and trimethylamine contents, total psychrotrophic count, lactic acid bacteria, lactobacilli, B. thermosphacta, Enterobacteriaceae and yeast counts. At the sensory rejection time, the flora was dominated by lactobacilli, lactobacilli/Enterobacteriaceae or Carnobacteria/B. thermosphacta....
Tipo: Text
Palavras-chave: Microbiological; Parameters; Regression; Cold smoked salmon.
Ano: 2001
URL: http://archimer.ifremer.fr/doc/2001/publication-609.pdf

Microbial degradation of seafood
Provedor de dados: Institutional Archive of Ifreme (ArchiMer)
Autores: Leroi, Francoise; Joffraud, Jean-jacques.
This chapter provides information on the microflora of living fish, contamination and bacterial growth during storage, specific spoilage microorganism concept, bacterial metabolism, spoilage of fresh fish and shelfish depending on storage conditions and spoilage of lightly preserved seafood product such as cold smoked salmon and cooked shrimp packed under modified atmosphere.
Tipo: Text
Ano: 2011
URL: http://archimer.ifremer.fr/doc/00059/16976/14471.pdf

Inhibition of Brochothrix thermosphacta and sensory improvement of tropical peeled cooked shrimp by Lactococcus piscium CNCM I-4031
Provedor de dados: Institutional Archive of Ifreme (ArchiMer)
Autores: Fall, Papa-abdoulaye; Leroi, Francoise; Cardinal, Mireille; Chevalier, Frederique; Pilet, Marie-france.
Aims: To investigate the antimicrobial spectrum of Lactococcus piscium CNCM I-4031 and its protective effect in cooked and peeled shrimp against Brochothrix thermosphacta. Methods and Results: Sixteen pathogenic and spoiling bacteria were inhibited in Elliker, but not in shrimp juice agar plates. In shrimp packed under modified atmosphere and stored at 8 degrees C, B. thermosphacta (103 CFU g-1) was inhibited by 4 center dot 1 log CFU g-1 when co-inoculated with L. piscium (106 CFU g-1). Brochothrix thermosphacta spoiled the product after 11 days, with the emission of strong butter/caramel off-odours. In co-culture with L. piscium, sensory shelf-life was extended by at least 10 days. The inhibition was partially explained by a drop in pH from 6 center dot...
Tipo: Text
Palavras-chave: Biopreservation; Brochothrix thermosphacta; Inhibition spectrum; Lactococcus piscium; Penaeus vanamei; Shrimp composition.
Ano: 2010
URL: http://archimer.ifremer.fr/doc/00002/11291/7884.pdf

Salmon Gravlax Biopreservation: Impact on organoleptic properties, microbial ecosystem and volatilome
Provedor de dados: Institutional Archive of Ifreme (ArchiMer)
Autores: Wiernasz, Norman; Chevalier, Frederique; Cardinal, Mireille; Cornet, Josiane; Rohloff, Jens; Jerome, Marc; Chopin, Christine; Donnay-moreno, Claire; Skirnisdottir, S; Pilet, Marie France; Passerini, Delphine; Leroi, Francoise.
Seafood and fishery products are very fragile commodities with a short shelf-life as the consequence of organoleptic and microbiological qualities quick deterioration. Spoilage, resulting from microbial growth and activity, is responsible for up to 25% of food losses in post-harvest and industry1. In this context and to meet the consumer’s demand for minimally processed food, developing mild preserving technologies such as biopreservation, represents a crucial challenge. In this work, we studied the impact of 6 lactic acid bacteria (LAB), selected by Wiernasz et al. (2017)2, used as bioprotective agents on dill Gravlax microbial ecosystem, organoleptic properties and volatilome.
Tipo: Text
Ano: 2018
URL: http://archimer.ifremer.fr/doc/00459/57029/58926.pdf

Fermented meats (and the symptomatic case of the Flemish food pyramid): Are we heading towards the vilification of a valuable food group?
Provedor de dados: Institutional Archive of Ifreme (ArchiMer)
Autores: Leroy, Frederic; Aymerich, Teresa; Champomier-verges, Marie-christine; Cocolin, Luca; De Vuyst, Luc; Flores, Monica; Leroi, Francoise; Leroy, Sabine; Talon, Regine; Vogel, Rudi F.; Zagorec, Monique.
Tipo: Text
Palavras-chave: Fermented meats; Health; Evidence-based nutrition; Food guidelines.
Ano: 2018
URL: https://archimer.ifremer.fr/doc/00425/53624/54549.pdf

Effect of vacuum and modified atmosphere packaging on the microbiological, chemical and sensory properties of tropical red drum ( Sciaenops ocellatus ) fillets stored at 4 °C
Provedor de dados: Institutional Archive of Ifreme (ArchiMer)
Autores: Silbande, Adele; Adenet, Sandra; Chopin, Christine; Cornet, Josiane; Smith-ravin, Juliette; Rochefort, Katia; Leroi, Francoise.
Aims The effect of vacuum (VP – 4 °C) and CO2/N2–atmosphere (MAP – 4 °C) packaging on the quality of red drum fillets compared with whole gutted iced fish was investigated. Methods and results A metagenomic approach, bacterial enumeration and isolation, biochemical and sensory analyses were carried out. The organoleptic rejection of whole fish was observed at day 15 whereas VP and MAP fillets appeared unacceptable only after 29 days. At these dates, total mesophilic counts reached 107–108 CFU g− 1. According to Illumina MiSeq sequencing, Arthrobacter, Chryseobacterium, Brevibacterium, Staphylococcus and Kocuria were the main genera of the fresh red drum fillets. At the sensory rejection time, lactic acid bacteria (LAB), particularly Carnobacterium sp.,...
Tipo: Text
Palavras-chave: Seafood; Biogenic amine; VP; MAP; NGS; 16S rRNA gene.
Ano: 2018
URL: https://archimer.ifremer.fr/doc/00407/51858/52468.pdf

Des bactéries bioprotectrices pour améliorer la qualité des produits de la mer
Provedor de dados: Institutional Archive of Ifreme (ArchiMer)
Autores: Leroi, Francoise; Brillet-viel, Anne; Chevalier, Frederique; Cardinal, Mireille; Cornet, Josiane; Pilet, Marie France.
Tipo: Text
Ano: 2012
URL: https://archimer.ifremer.fr/doc/00308/41971/41243.pdf

Origin and ecological selection of core and food-specific bacterial communities associated with meat and seafood spoilage
Provedor de dados: Institutional Archive of Ifreme (ArchiMer)
Autores: Chaillou, Stephane; Chaulot-talmon, Aurelie; Caekebeke, Helene; Cardinal, Mireille; Christieans, Souad; Denis, Catherine; Desmonts, Marie Helene; Dousset, Xavier; Feurer, Carole; Hamon, Erwann; Joffraud, Jean-jacques; La Carbona, Stephanie; Leroi, Francoise; Leroy, Sabine; Lorre, Sylvie; Mace, Sabrina; Pilet, Marie-france; Prevost, Herve; Rivollier, Marina; Roux, Dephine; Talon, Regine; Zagorec, Monique; Champomier-verges, Marie-christine.
The microbial spoilage of meat and seafood products with short shelf lives is responsible for a significant amount of food waste. Food spoilage is a very heterogeneous process, involving the growth of various, poorly characterized bacterial communities. In this study, we conducted 16S ribosomal RNA gene pyrosequencing on 160 samples of fresh and spoiled foods to comparatively explore the bacterial communities associated with four meat products and four seafood products that are among the most consumed food items in Europe. We show that fresh products are contaminated in part by a microbiota similar to that found on the skin and in the gut of animals. However, this animal-derived microbiota was less prevalent and less abundant than a core microbiota,...
Tipo: Text
Ano: 2015
URL: https://archimer.ifremer.fr/doc/00268/37960/37199.pdf

RpoB-PCR amplified gene and temporal temperature gradient gel electrophoresis: a rapid tool to analyse bacterial strains representative of cold-smoked salmon microflora
Provedor de dados: Institutional Archive of Ifreme (ArchiMer)
Autores: Giacomazzi, Sophie; Leroi, Francoise; L'Henaff, Cecile; Joffraud, Jean-jacques.
Aims: To evaluate rpoB gene as a biomarker of microbial biodiversity associated to cold-smoked salmon by a novel nested-polymerase chain reaction/temporal temperature gradient gel electrophoresis (PCR/TTGE) technique applied on pure cultures of reference strains.   Methods and Results: DNA obtained from pure cultures of reference strains was used in a succession of a first PCR amplification of rpoB fragment with degenerated nonclamped primers and a nested-PCR with nondegenerated clamped primers. PCR products were then applied on a TTGE gel in order to analyse strains profile. High quantity of nested-PCR products were obtained for each tested strain and TTGE profiles showed a good separation between the different reference bacteria and an easy way to...
Tipo: Text
Palavras-chave: TTGE; RpoB; Nested PCR; Cold smoked salmon flora.
Ano: 2004
URL: http://archimer.ifremer.fr/doc/2004/publication-579.pdf

Applications of protective cultures, bacteriocins and bacteriophages in fresh seafood and seafood products
Provedor de dados: Institutional Archive of Ifreme (ArchiMer)
Autores: Pilet, Marie-france; Leroi, Francoise.
Microbial seafood-borne disease represents 10 to 20% of the total food-borne outbreaks. Most of them are from bacterial origin and involve seafood products that have been contaminated by pathogenic Vibrio, Listeria monocytogenes and histaminogen bacteria. On the other hand, seafood products are very sensitive to the development of spoiling bacteria producing off-odours. Pathogenic and spoiling microflora are not always reduced or limited by the processing steps that are currently used in these foodstuffs, and the interest for alternative techniques such as bioprotection to improve quality and safety of seafood has increased in the last years. Among the microbial flora of lightly preserved seafood products, lactic acid bacteria usually become dominant...
Tipo: Text
Palavras-chave: Biopreservation of seafood; Seafood safety and spoilage; Lactic acid bacteria; Sensory quality; Listeria monocytogenes.
Ano: 2010
URL: http://archimer.ifremer.fr/doc/00030/14138/11384.pdf

Characterization of the spoilage potential of pure and mixed cultures of bacterial species isolated from tropical yellowfin tuna (     Thunnus albacares     )
Provedor de dados: Institutional Archive of Ifreme (ArchiMer)
Autores: Silbande, A.; Cornet, Josiane; Cardinal, Mireille; Chevalier, Frederique; Rochefort, K.; Smith-ravin, J.; Adenet, S.; Leroi, Francoise.
Aim The spoilage potential of 28 bacterial strains isolated from spoiled raw yellowfin tuna was evaluated. Methods and Results Bacterial species were inoculated in irradiated tuna matrix. Chemical changes, bacterial growth and sensory quality were monitored during aerobic storage at 8°C. Pseudomonas spp., Enterobacter spp. and Escherichia hermanii had no spoiling effect. Brochothrix thermosphacta and Carnobacterium divergens/maltaromaticum developed moderate unpleasant odors. Hafnia paralvei and Serratia spp. released strong off-odors (pyrrolidine, sulfur/cabbage). No bacterial group (except H. paralvei) combined with Pseudomonas spp. deteriorated the sensory quality of tuna. When C. divergens/maltaromaticum was associated with H. paralvei or B....
Tipo: Text
Palavras-chave: Bacterial interactions; Bacterial species; Fish; Pseudomonas; Sensory quality; Spoilage potential; Tropical; Tuna.
Ano: 2018
URL: https://archimer.ifremer.fr/doc/00414/52557/53395.pdf

Biodiversity of Listeria monocytogenes sensitivity to bacteriocin-producing Carnobacterium strains and application in sterile cold-smoked salmon
Provedor de dados: Institutional Archive of Ifreme (ArchiMer)
Autores: Brillet, Anne; Pilet, M; Prevost, H; Bouttefroy, A; Leroi, Francoise.
The aim of this study was to demonstrate the inhibitory capacity of Carnobacterium strains against a collection of Listeria monocytogenes strains in cold-smoked salmon (CSS).  Methods and Results: Three bacteriocin-producing strains, Carnobacterium divergens V41, C. piscicola V1 and C. piscicola SF668, were screened for their antilisterial activity against a collection of 57 L. monocytogenes strains selected from the French smoked salmon industry, using an agar spot test. All the Listeria strains were inhibited but three different groups could be distinguished differing in sensitivity to the three Carnobacterium strains. However, C. divergens V41 always had the highest inhibitory effect. The antilisterial capacity was then tested in sterile CSS blocks...
Tipo: Text
Palavras-chave: Listeria monocytogenes; Cold smoked salmon; Carnobacterium; Biopreservation; Bacteriocin.
Ano: 2004
URL: http://archimer.ifremer.fr/doc/2004/publication-610.pdf

Selection of bioprotective cultures for preventing cold-smoked salmon spoilage
Provedor de dados: Institutional Archive of Ifreme (ArchiMer)
Autores: Leroi, Francoise; Cornet, Josiane; Chevalier, Frederique; Cardinal, Mireille; Coeuret, Gwendoline; Chaillou, Stephane; Joffraud, Jean-jacques.
Biopreservation is a natural technology of food preservation, which consists of inoculating food with microorganisms selected for their antibacterial properties. The objective of this study was to select lactic acid bacteria (LAB) to improve the quality of cold-smoked salmon (CSS). In this work, different strains representative of the 4 dominant species, identified in a previous study by pyrosequencing the 16S rRNA gene, were isolated and their spoiling potential in CSS blocks, sterilized by ionization, was assessed by twelve trained panelists along the vacuum storage at 8 °C . Photobacterium phosphoreum, Brochothrix thermosphacta and Serratia proteamaculans released strong off-odors whereas the spoiling potential of Carnobacterium divergens was weaker....
Tipo: Text
Palavras-chave: Biopreservation; Lactic acid bacteria; Sensory analysis; Seafood products; Microbial ecosystem; Pyrosequencing.
Ano: 2015
URL: https://archimer.ifremer.fr/doc/00268/37966/36045.pdf

Des bactéries marines pour la conservation des aliments
Provedor de dados: Institutional Archive of Ifreme (ArchiMer)
Autores: Leroi, Francoise.
Bien que recherchés pour leurs qualités nutritionnelles, les produits alimentaires marins sont associés à de nombreux risques sanitaires, dont plusieurs leur sont relativement spécifiques. L'utilisation de bactéries dites « protectrices » est une solution innovante pour lutter contre le développement d’agents pathogènes ou altérants et pour garantir la qualité et la sécurité de ces produits.
Tipo: Text
Ano: 2014
URL: https://archimer.ifremer.fr/doc/00241/35192/34869.pdf

Adaptative response of Listeria monocylogenes to osmotic and chill stress: consequences on food safety.
Provedor de dados: Institutional Archive of Ifreme (ArchiMer)
Autores: Elmnasser, Noura; Ritz Bricaud, Magali; Guillou, Sandrine; Leroi, Francoise; Orange, Nicole; Bakhrouf, Amira; Federighi, Michel.
Listeria monocytogenes is it psychrotrophic food-borne pathogen. This organism is problematic for food production industry due to its ubiquitous distribution ill nature and its tolerance to condition of osmotic and chill stress. One common strategy employed by many bacteria and by L. monocytogenes for adaptation to osmotic stress is by the intracellular accumulation of compatible solutes. Two different types of adaptative reponses to low temperature have undertaken by L. monocytogenes. One of the responses is accomplished by adjusting membrane fluidity through alteration of the membrane fatty acid composition. A second response consists ill the accumulation of osmolytes. In this brief review we will focus on these general systems Which are Of particular...
Tipo: Text
Palavras-chave: Food safety; Chill stres; Osmotic stress; Adaptation; Listeria monocytogenes; Sécurité des aliments; Stress froid; Stress salin; Adaptation; Listeria monocytogenes.
Ano: 2006
URL: http://archimer.ifremer.fr/doc/2006/publication-2549.pdf

Improving simultaneously the quality and safety of cooked and peeled shrimp using a cocktail of bioprotective lactic acid bacteria
Provedor de dados: Institutional Archive of Ifreme (ArchiMer)
Autores: Saraoui, Taous; Cornet, Josiane; Guillouet, Emilie; Pilet, Marie France; Chevalier, Frederique; Joffraud, Jean-jacques; Leroi, Francoise.
Tropical shrimp is of considerable economic importance in the word but is highly perishable due to microbial and chemical degradation. Biopreservation is a food preservation technology based on the addition of “positive” bacteria able to kill or prevent the growth of undesirable microorganisms. Two strains of lactic acid bacteria (LAB) have previously been selected for a biopreservation strategy: Lactococcus piscium CNCM I-4031, for its ability to prevent the sensory deterioration of seafood and Carnobacterium divergens V41, which inhibits growth of Listeria monocytogenes. The objective was to test the association of the two strains to improve both the quality and safety of shrimp. In a first trial, the two LAB were inoculated alone or in a cocktail in...
Tipo: Text
Palavras-chave: Carnobacterium divergens V41; Lactococcus piscium CNCM I-4031; Penaeus vannamei; Listeria monocytogenes; Biopreservation.
Ano: 2017
URL: https://archimer.ifremer.fr/doc/00353/46412/46140.pdf

Pulsed-light system as a novel food decontamination technology: a review
Provedor de dados: Institutional Archive of Ifreme (ArchiMer)
Autores: Elmnasser, Noura; Guillou, Sandrine; Leroi, Francoise; Orange, Nicole; Bakhrouf, Amina; Federighi, Michel.
In response to consumer preferences for high quality foods that are as close as possible to fresh products, athermal technologies are being developed to obtain products with high levels of organoleptic and nutritional quality but free of any health risks. Pulsed light is a novel technology that rapidly inactivates pathogenic and food spoilage microorganisms. It appears to constitute a good alternative or a complement to conventional thermal or chemical decontamination processes. This food preservation method involves the use of intense, short-duration pulses of broad-spectrum light. The germicidal effect appears to be due to both photochemical and photothermal effects. Several high intensity flashes of broad spectrum light pulsed per second can inactivate...
Tipo: Text
Palavras-chave: Review; Foods; Microorganism; Decontamination technology; Pulsed light.
Ano: 2007
URL: http://archimer.ifremer.fr/doc/2007/publication-7372.pdf

Bioprotective Effect of Lactococcus piscium CNCM I-4031 Against Listeria monocytogenes Growth and Virulence
Provedor de dados: Institutional Archive of Ifreme (ArchiMer)
Autores: Saraoui, Taous; Leroi, Francoise; Chevalier, Frederique; Cappelier, Jean-michel; Passerini, Delphine; Pilet, Marie-france.
Listeria monocytogenes is a Gram-positive pathogen occurring in many refrigerated ready-to-eat foods. It is responsible for foodborne listeriosis, a rare but severe disease with a high mortality rate (20–30%). Lactococcus piscium CNCM I-4031 has the capacity to prevent the growth of L. monocytogenes in contaminated peeled and cooked shrimp and in a chemically defined medium using a cell-to-cell contact-dependent mechanism. To characterize this inhibition further, the effect of L. piscium was tested on a collection of 42 L. monocytogenes strains. All strains were inhibited but had different sensitivities. The effect of the initial concentration of the protective and the target bacteria revealed that the inhibition always occurred when L. piscium had reached...
Tipo: Text
Palavras-chave: Biopreservation; Lactococcus piscium; Listeria monocytogenes; Co-culture; Cell ratio; Scanning electron microscopy; Virulence.
Ano: 2018
URL: https://archimer.ifremer.fr/doc/00449/56065/57588.pdf

Influence of temperature, pH and NaCl concentration on the maximal growth rate of Brochothrix thermosphacta and a bioprotective bacteria Lactococcus piscium CNCM I-4031
Provedor de dados: Institutional Archive of Ifreme (ArchiMer)
Autores: Leroi, Francoise; Fall, Papa-abdoulaye; Pilet, Marie-france; Chevalier, Frederique; Baron, Regis.
The maximum specific growth rate (μmax) of Brochothrix thermosphacta, a spoilage bacteria of cooked peeled shrimp, and Lactococcus piscium CNCM I-4031, a bioprotective strain, was investigated under different conditions of temperature, NaCl concentrations and pH. The basic modelling approach used was the Gamma concept (γ-concept) and the model developed was then adapted to shrimp. Cardinal growth parameters were quite similar for the two strains, except for NaCl. No NaCl was required for growth and the NaClmax was three-times higher for B. thermosphacta than for L. piscium (62 and 23 g l−1 respectively). However, tolerance to NaCl was higher in seafood than in liquid broth, possibly due to presence of osmoltically active molecules. L. piscium and B....
Tipo: Text
Palavras-chave: Modelling; Biopreservation; Shrimp; Lactic acid bacteria; Brochothrix thermosphacta; Spoilage bacteria; Environmental conditions.
Ano: 2012
URL: http://archimer.ifremer.fr/doc/00083/19473/17088.pdf

Occurrence and role of lactic acid bacteria in seafood products
Provedor de dados: Institutional Archive of Ifreme (ArchiMer)
Autores: Leroi, Francoise.
Lactic acid bacteria (LAB) in fish flesh has long been disregarded because the high post-mortem pH, the low percentage of sugars, the high content of low molecular weight nitrogenous molecules and the low temperature of temperate waters favor the rapid growth of pH-sensitive psychrotolerant marine Gram-negative bacteria like Pseudomonas, Shewanella and Photobacterium. In seafood packed in both vacuum (VP) and modified atmosphere (MAP) packaging commonly CO2 enriched, the growth of the Gram-negative aerobic bacteria group (predominantly pseudomonads) is effectively inhibited and the number reached by LAB during storage is higher than that achieved in air but always several log units lower than the trimethylamine oxide (TMA-O) reducing and CO2-resistant...
Tipo: Text
Palavras-chave: Lactic acid bacteria; Fish; Spoilage; Biopreservation; Probiotic; Fermentation.
Ano: 2010
URL: http://archimer.ifremer.fr/doc/00006/11750/8447.pdf

Complete Genome Sequence of   Lactococcus piscium   CNCM I-4031, a Bioprotective Strain for Seafood Products
Provedor de dados: Institutional Archive of Ifreme (ArchiMer)
Autores: Marché, Laurent; Saraoui, Taous; Remenant, Benoit; Zagorec, Monique; Prévost, Hervé; Delbarre-ladrat, Christine; Leroi, Francoise; Pilet, Marie France.
Lactococcus piscium CNCM I-4031 is a psychotrophic foodborne lactic acid bacterium showing potential interest for the biopreservation of seafood products due to its inhibition properties toward pathogenic and spoilage bacteria. The analysis of its genome will provide a better understanding of the mechanisms of interaction between these bacteria.
Tipo: Text
Ano: 2017
URL: https://archimer.ifremer.fr/doc/00369/47973/47998.pdf

Protective Effect of a Non-Bacteriocinogenic Lactococcus piscium CNCM I-4031 Strain Against Listeria monocytogenes in Sterilized Tropical Cooked Peeled Shrimp
Provedor de dados: Institutional Archive of Ifreme (ArchiMer)
Autores: Fall, Papa-abdoulaye; Leroi, Francoise; Chevalier, Frederique; Guerin, Charline; Pilet, Marie-france.
The protective activity of a non-bacteriocinogenic Lactococcus piscium CNCM I-4031 strain against Listeria monocytogenes was investigated in tropical cooked peeled shrimp stored at 8°C in modified atmosphere packaging (50% N2-50% CO2). When inoculated alone (L. piscium 107 CFU g-1 and L. monocytogenes 104 CFU g-1), protective culture and target strain grew very well on shrimp reaching a maximum cell number of 109 CFU g-1 after 7 and 14 days, respectively. In the presence of L. piscium, growth of L. monocytogenes was totally prevented after 3 days of storage. The count was 3.4 log CFU g-1 lower than in the control after 10 days and until the end of storage (31 days). Using the Seafood Spoilage and Safety Predictor Software (http://sssp.dtuaqua.dk), it was...
Tipo: Text
Palavras-chave: Inhibition; Biopreservation; Challenge-test; Lactic acid; Nutritional competition.
Ano: 2010
URL: http://archimer.ifremer.fr/doc/00005/11624/8281.pdf

Maîtrise du développement de Listeria monocytogenes dans le saumon fumé : intérêt de la biopréservation par des bactéries lactiques
Provedor de dados: Institutional Archive of Ifreme (ArchiMer)
Autores: Richard, Christelle; Leroi, Francoise; Brillet-viel, Anne; Rachman, Cinta; Connil, Nathalie; Drider, Djamel; Pilet, Marie-france; Onno, Bernard; Dousset, Xavier; Prevost, Hervé.
The interest of biopreservation using lactic bacteria to improve the food security of smoked salmon was evaluated. Cold smoked salmon is a non-stable microbiological product whose physicochemical characteristics allow the development of Listeria monocytogenes which constitutes the major microbiological risk depending on the consumption of this product. Biodiversity of the microflora of smoked salmon and its evolution during conservation, the origin of the contamination by Listeria and its consequences, and the parameters of the manufacturing process allowing a better control of microbiological quality are discussed. The innovating concept of biopreservation of smoked salmon is developed. It consists of an inoculation of salmon by a competitive lactic flora...
Tipo: Text
Palavras-chave: Saumon fumé; Bactérie lactique; Biopréservation; Listeria; Carnobacterium; Cold smoked salmon; Lactic acid bacteria; Biopreservation; Listeria; Carnobacterium.
Ano: 2004
URL: http://archimer.ifremer.fr/doc/00000/10768/7509.pdf

Development of a real-time PCR method coupled with a selective pre-enrichment step for quantification of Morganella morganii and Morganella psychrotolerans in fish products
Provedor de dados: Institutional Archive of Ifreme (ArchiMer)
Autores: Podeur, Gaetan; Dalgaard, Paw; Leroi, Francoise; Prevost, Herve; Ernborg, Jette; Martinussen, Jan; Hansen, Lars Hestbjerg; Filet, Marie-france.
Histamine fish poisoning is common and due to toxic concentrations of histamine often produced by Gram-negative bacteria in fin-fish products with a high content of the free amino acid histidine. The genus Morganella includes two species previously reported to cause incidents of histamine fish poisoning. Morganella morganii and Morganella psychrotolerans are both strong producer of histamine. However, little is known about the occurrence and critical stages for fish contamination with these bacteria. To elucidate contamination routes of Morganella, specific real-time quantitative PCR (RTi qPCR) methods for quantification of M. morganii and M. psychrotolerans have been developed. Selective primers amplified a 110 bp region of the vasD gene for M....
Tipo: Text
Palavras-chave: Histamine-producing bacteria; Tuna; Selective medium; Enterobacteriaceae; Galactokinase; Type VI secretion system.
Ano: 2015
URL: https://archimer.ifremer.fr/doc/00254/36551/35096.pdf

Adaptation to Cold and Proteomic Responses of the Psychrotrophic Biopreservative Lactococcus piscium Strain CNCM I-4031
Provedor de dados: Institutional Archive of Ifreme (ArchiMer)
Autores: Garnier, Matthieu; Matamoros, Sebastien; Chevret, Didier; Pilet, Marie-france; Leroi, Francoise; Tresse, Odile.
There is considerable interest in the use of psychrotrophic bacteria for food biopreservation and in the understanding of cold adaptation mechanisms. The psychrotrophic biopreservative Lactococcus piscium strain CNCM I-4031 was studied for its growth behavior and proteomic responses after cold shock and during cold acclimation. Growth kinetics highlighted the absence of growth latency after cold shock, suggesting a very high promptness in cold adaptation, a behavior that has never been described before for lactic acid bacteria (LAB). A comparative proteomic analysis was applied with two-dimensional gel electrophoresis (2-DE), and upregulated proteins were identified by liquid chromatography-tandem mass spectrometry (LC-MS/MS). Both cold shock and cold...
Tipo: Text
Ano: 2010
URL: http://archimer.ifremer.fr/doc/00019/13047/10150.pdf

Lactic acid bacteria selection for biopreservation as a part of hurdle technology approach applied on seafood
Provedor de dados: Institutional Archive of Ifreme (ArchiMer)
Autores: Wiernasz, Norman; Cornet, Josiane; Cardinal, Mireille; Pilet, Marie-france; Passerini, Delphine; Leroi, Francoise.
As fragile food commodities, microbial and organoleptic qualities of fishery and seafood can quickly deteriorate. In this context, microbial quality and security improvement during the whole food processing chain (from catch to plate), using hurdle technology, a combination of mild preserving technologies such as biopreservation, modified atmosphere packaging and superchilling, are of great interest. Thirty-five lactic acid bacteria (LAB) belonging to the species Carnobacterium maltaromaticum, Carnobacterium inhibens, Lactococcus piscium, Leuconostoc gelidum, Vagococcus fluvialis, Vagococcus penaei and Aerococcus viridans, known to possess interesting antimicrobial activity, were chosen for their potential application as bioprotective agents as a part of...
Tipo: Text
Palavras-chave: Antimicrobial activity; Spoilage; Screening; Chitosan; Fish juice; Safety assessment.
Ano: 2017
URL: https://archimer.ifremer.fr/doc/00382/49342/49732.pdf

Lactococcus piscium     : a psychotrophic lactic acid bacterium with bioprotective or spoilage activity in food - a review
Provedor de dados: Institutional Archive of Ifreme (ArchiMer)
Autores: Saraoui, Taous; Leroi, Francoise; Bjorkroth, J.; Pilet, M. F.
The genus Lactococcus comprises twelve species, some known for decades and others more recently described. Lactococcus piscium, isolated in 1990 from rainbow trout, is a psychrotrophic lactic acid bacterium (LAB), probably disregarded because most of the strains are unable to grow at 30°C. During the last 10 years, this species has been isolated from a large variety of food: meat, seafood and vegetables, mostly packed under vacuum (VP) or modified atmosphere (MAP) and stored at chilled temperature. Recently, culture-independent techniques used for characterization of microbial ecosystems have highlighted the importance of L. piscium in food. Its role in food spoilage varies according to the strain and the food matrix. However, most studies have indicated...
Tipo: Text
Palavras-chave: Biopreservation; Cold adaptation; Lactic acid bacteria; Meat; Seafood; Spoilage.
Ano: 2016
URL: https://archimer.ifremer.fr/doc/00334/44517/44213.pdf

Sensory characteristics of cold-smoked Atlantic salmon (Salmo salar) from European market and relationships with chemical, physical and microbiological measurements
Provedor de dados: Institutional Archive of Ifreme (ArchiMer)
Autores: Cardinal, Mireille; Gunnlaugsdottir, Helga; Bjoernevik, Marit; Ouisse, Alexandra; Vallet, Jean-luc; Leroi, Francoise.
Samples of different brand names of cold-smoked salmon products were purchased in supermarkets in six different European countries (Belgium, Denmark, France, Germany, Italy and United Kingdom), to classify and select products of smoked salmon for preference establishment. From the 117 products obtained, 60 were selected to characterise the qualities of products available to European consumers. These 60 products of smoked salmon were then ordered directly from the producers in each country. Altogether 57 products were received and analysed. All samples were stored at 4 degreesC and then examined 2 and 3 weeks after production. For all samples, sensory evaluation, chemical (lipid, salt, phenol, TVB-N and trimethylamine content) and physical (texture, colour)...
Tipo: Text
Palavras-chave: Sensory evaluation; Quality parameters; Salting; Smoking; Atlantic salmon.
Ano: 2004
URL: https://archimer.ifremer.fr/doc/2004/publication-658.pdf

Quality assessment of ice-stored tropical yellowfin tuna (Thunnus albacares) and influence of vacuum and modified atmosphere packaging
Provedor de dados: Institutional Archive of Ifreme (ArchiMer)
Autores: Dauchy Silbande, Adele; Adenet, Sandra; Smith-ravin, Juliette; Joffraud, Jean-jacques; Rochefort, Katia; Leroi, Francoise.
Metagenomic, microbial, chemical and sensory analyses of Thunnus albacares from Martinique and stored in ice (AIR – 0 °C), vacuum (VP – 4/8 °C) and modified atmosphere packaging (MAP – 4/8 °C) (70% CO2 – 30% O2) were carried out. The organoleptic rejection of AIR tuna was observed at day 13 when total bacterial counts equaled 106–107 CFU g−1. No extension of shelf-life was provided by VP and MAP. According to 16S rRNA gene sequence analyzed by Illumina MiSeq and PCR-TTGE, Rhodanobacter terrae was the main species of the freshly caught tuna. At the sensory rejection time, Brochothrix thermosphacta and Pseudomonas dominated the AIR products while B. thermosphacta alone or a mix of B. thermosphacta, Enterobacteriaceae and lactic acid bacteria (LAB) dominated...
Tipo: Text
Palavras-chave: Seafood; Fish; Microbiology; Sensory; NGS; 16S rRNA gene.
Ano: 2016
URL: https://archimer.ifremer.fr/doc/00344/45504/45056.pdf

Characterisation of volatile compounds produced by bacteria isolated from the spoilage flora of cold-smoked salmon
Provedor de dados: Institutional Archive of Ifreme (ArchiMer)
Autores: Joffraud, Jean-jacques; Leroi, Francoise; Roy, Caroline; Berdague, J.
This study investigated the volatile compounds produced by bacteria belonging to nine different bacterial groups: Lactobacillus sake, L. farciminis, L. alimentarius. Carnobacterium piscicola, Aeromonas sp., Shewanella putefaciens. Brochothrix thermosphacta, Photobacterium phosphoreum and Enterobacteriaceae isolated from cold-smoked salmon. Each bacterial group was represented by several strains. In addition, combinations of the groups were examined as well. Sterile blocks of cold-smoked salmon were inoculated, vacuum-packed and stored at 6 degreesC. After 40 days of storage at 6 degreesC, aerobic viable count and pH were recorded, the volatile fraction of the samples was analysed by gas chromatography-mass spectrometry (GC-MS). and spoilage was assessed by...
Tipo: Text
Palavras-chave: Volatile compounds; Bacteria; Spoilage; Cold smoked salmon.
Ano: 2001
URL: http://archimer.ifremer.fr/doc/2001/publication-492.pdf

Salmon Gravlax Biopreservation With Lactic Acid Bacteria: A Polyphasic Approach to Assessing the Impact on Organoleptic Properties, Microbial Ecosystem and Volatilome Composition
Provedor de dados: Institutional Archive of Ifreme (ArchiMer)
Autores: Wiernasz, Norman; Leroi, Francoise; Chevalier, Frederique; Cornet, Josiane; Cardinal, Mireille; Rohloff, Jens; Passerini, Delphine; Skırnisdóttir, Sigurlaug; Pilet, Marie-france.
Seafood and fishery products are very perishable commodities with short shelf-lives owing to rapid deterioration of their organoleptic and microbiological quality. Microbial growth and activity are responsible for up to 25% of food losses in the fishery industry. In this context and to meet consumer demand for minimally processed food, developing mild preservation technologies such as biopreservation represents a major challenge. In this work, we studied the use of six lactic acid bacteria (LAB), previously selected for their properties as bioprotective agents, for salmon dill gravlax biopreservation. Naturally contaminated salmon dill gravlax slices, with a commercial shelf-life of 21 days, were purchased from a French industrial company and inoculated by...
Tipo: Text
Palavras-chave: Metabarcoding; 16S rRNA gene; Seafood; Antilisterial activity; Volatile organic compounds; Sensory analyses.
Ano: 2020
URL: https://archimer.ifremer.fr/doc/00605/71716/70174.pdf

Comparison of three methods of DNA extraction from cold-smoked salmon and impact of physical treatments
Provedor de dados: Institutional Archive of Ifreme (ArchiMer)
Autores: Giacomazzi, Sophie; Leroi, Francoise; Joffraud, Jean-jacques.
Aims: To compare three bacterial DNA extraction procedures on cold-smoked salmon (CSS) and assess the impact on their efficiency of two physical treatments of the food matrix, ionizing irradiation and freezing.   Methods and Results: As molecular methods for bacterial detection have become an important analytical tool, we compared bacterial DNA extraction procedures on CSS. Working with frozen and irradiated CSS, we obtained negative responses from samples known to be highly contaminated. Thus, we decided to study the impact of these two physical treatments on bacterial DNA extraction procedures. The efficiency of bacterial DNA extraction directly from the fish matrix suspension was measured by an rpoB PCR-based reaction. The results demonstrated that the...
Tipo: Text
Palavras-chave: RpoB gene; PCR; Ionizing irradiation; Freezing; DNA extraction; Cold smoked salmon.
Ano: 2005
URL: http://archimer.ifremer.fr/doc/2005/publication-1106.pdf

Spoilage potential and sensory profile associated with bacteria isolated from cold-smoked salmon
Provedor de dados: Institutional Archive of Ifreme (ArchiMer)
Autores: Stohr, Valerie; Joffraud, Jean-jacques; Cardinal, Mireille; Leroi, Francoise.
Off-odours/flavours associated with cold-smoked salmon spoilage are due to the activity of microflora. This study evaluated the spoilage potential of nine bacterial groups (Shewanella putrefaciens, Brochothrix thermosphacta, Aeromonas spp., Lactobacillus alimentarius, Lactobacillus sake,Lactobacillus farciminis, Carnobacterium piscicola, Photobacterium phosphoreum and Serratia liquefaciens) isolated from cold-smoked salmon. Five different isolates from each group were inoculated into sterile cold-smoked salmon blocks, and chemical and sensory changes were studied after five weeks of storage in vacuum packs at 6 degreesC. Bacterial growth was monitored weekly during the storage period. A sensory profile was assigned to each group, Principal component...
Tipo: Text
Palavras-chave: Sensory analysis; Spoilage potential; Bacteria; Cold smoked salmon.
Ano: 2001
URL: http://archimer.ifremer.fr/doc/2001/publication-578.pdf

Response of Listeria monocytogenes to liquid smoke
Provedor de dados: Institutional Archive of Ifreme (ArchiMer)
Autores: Guilbaud, Morgan; Chafsey, Ingrid; Pilet, Marie-france; Leroi, Francoise; Prevost, Herve; Hebraud, Michel; Dousset, Xavier.
Aims: To investigate the effect of liquid smoke on growth, survival, proteomic pattern and haemolytic potential of Listeria monocytogenes.   Methods and Results: Growth and survival curves were recorded in brain-heart infusion broth supplemented with three concentrations of liquid smoke. L. monocytogenes growth was inhibited in the presence of 15 mu g ml(-1) phenol while a rapid decrease in cell viability occurred in the presence of 30 mu g ml(-1) phenol. The proteome of L. monocytogenes cytosoluble proteins was slightly modified after 2-h incubation with 30 mu g ml(-1) phenol but no protein already characterized in response to other known stresses was induced, except the protease ClpP. Liquid smoke inhibited the haemolytic potential without affecting hly...
Tipo: Text
Palavras-chave: Survival; Stress; Proteome analysis; Listeria monocytogenes; Liquid smoke; Haemolysis.
Ano: 2008
URL: http://archimer.ifremer.fr/doc/2008/publication-4522.pdf

New Insight into Antimicrobial Compounds from Food and Marine-Sourced Carnobacterium Species through Phenotype and Genome Analyses
Provedor de dados: Institutional Archive of Ifreme (ArchiMer)
Autores: Begrem, Simon; Ivaniuk, Flora; Gigout Chevalier, Frederique; Kolypczuk, Laetitia; Bonnetot, Sandrine; Leroi, Francoise; Grovel, Olivier; Delbarre-ladrat, Christine; Passerini, Delphine.
Carnobacterium maltaromaticum and Carnobacterium divergens, isolated from food products, are lactic acid bacteria known to produce active and efficient bacteriocins. Other species, particularly those originating from marine sources, are less studied. The aim of the study is to select promising strains with antimicrobial potential by combining genomic and phenotypic approaches on large datasets comprising 12 Carnobacterium species. The biosynthetic gene cluster (BGCs) diversity of 39 publicly available Carnobacterium spp. genomes revealed 67 BGCs, distributed according to the species and ecological niches. From zero to six BGCs were predicted per strain and classified into four classes: terpene, NRPS (non-ribosomal peptide synthetase), NRPS-PKS (hybrid...
Tipo: Text
Palavras-chave: Lactic acid bacteria; Antimicrobial activity; Carnobacteriumspp; Hydrogen peroxide; Bacteriocin; RiPP; NRPS; Terpene; Natural product; Genome mining.
Ano: 2020
URL: https://archimer.ifremer.fr/doc/00641/75335/75999.pdf

Bacterial inactivation using pulsed light
Provedor de dados: Institutional Archive of Ifreme (ArchiMer)
Autores: Elmnasser, Noura; Ritz, Magali; Leroi, Francoise; Orange, Nicole; Bakhrouf, Amina; Federighi, Michel.
Pulsed light is a new method intended for the decontamination of food surfaces using short, high frequency pulses of an intense broad spectrum. The effects of broad spectrum pulsed light on the survival of Listeria monocytogenes Scott A, Listeria monocytogenes CNL, Pseudomonas fluorescens MF37 and Photobacterium phosphoreum SF680 populations on agar and in a liquid medium were investigated during this study. The sterilisation system generated 1.5 J cm(-2) per pulse with eight lamps for 300 mu s. In the case of surface-seeded cells, a 7.8, 8.14 and &gt; 7.14 log reduction was obtained for L. monocytogenes, Ps. fluorescens MF37 and Ph. phosphoreum, respectively, after a single pulse of treatment. Inactivation levels were lower for depth-plated cells: indeed,...
Tipo: Text
Palavras-chave: Efficiency; Inactivation; Bacteria; Treatment; Pulsed light.
Ano: 2007
URL: http://archimer.ifremer.fr/doc/2007/publication-3041.pdf