Consulta: subjectFacets:"Biopreservation"
Registros recuperados: 33
Data/hora: 09/06/2024 04:22:58

Paleosuchus palpebrosus (Cuvier, 1807).
Provedor de dados: 14
Autores: CAMPOS, Z.; BATAUS, Y. S. L.; RODRIGUES, J.; UHLIG, V. M.; ANDRADE, T. A.; BASSETTI, L. A.; COUTINHO, M. E.; FARIAS, I. P.; MAGNUSSON, W. E.; VALADÃO, R. M.
Paleosuchus palpebrosus ocorre em dez países da América do Sul, porém, a maior parte de sua distribuição está no Brasil, ocorrendo em quase todos os Estados. Sua extensão de ocorrência estimada para o território brasileiro é de 7.536.119 km². Ocorre naturalmente em baixas densidades, ocupando ambientes de veredas, riachos, cabeceiras de rios e floresta inundada. Embora em algumas localidades a espécie enfrente ameaças da caça, oriunda de conflitos com moradores ribeirinhos, fragmentação, modificação e perda de habitat; causados por diversas atividades humanas, em especial a construção de hidrelétricas; acredita- se que a espécie não tenha sofrido redução populacional significativa a ponto de colocá-la em risco de extinção. No entanto, sua conservação é...
Tipo: Parte de livro
Palavras-chave: Jacaré; Espécie em Extinção; Preservação da Natureza; Animal Selvagem; Biopreservation; Wild animals; Extinction.
Ano: 2022
URL: http://www.infoteca.cnptia.embrapa.br/infoteca/handle/doc/1148390

Análise dos conceitos de 'mesma identidade ecológica', 'equivalência ecológica' e 'offsetting' para compensação de Reserva Legal.
Provedor de dados: 14
Autores: TOMAS, W. M.; GARCIA, L. C.; ROQUE, F. de O.; LOURIVAL, R.; DIAS, F.; SALIS, S. M. de; MOURAO, G. de M.
Esse trabalho analisa o conceito de 'mesma identidade ecológica' adotado pelo Supremo Tribunal Federal no julgamento de uma ação direta de inconstitucionalidade acerca da compensação das áreas de reserva legal no país, bem como as implicações e desdobramento deste conceito e o de equivalência ecológica.
Tipo: Documentos (INFOTECA-E)
Palavras-chave: Reserva Ecológica; Ecologia Florestal; Legislação Florestal; Preservação da Natureza; Forest ecology; Biopreservation; Rural legislation.
Ano: 2018
URL: http://www.infoteca.cnptia.embrapa.br/infoteca/handle/doc/1103794

Caiman yacare (Daudin, 1802).
Provedor de dados: 14
Autores: CAMPOS, Z.; BATAUS, Y. S. L.; RODRIGUES, J.; UHLIG, V. M.; ANDRADE, T. A.; BASSETTI, L. A.; COUTINHO, M. E.; FARIAS, I. P.; MAGNUSSON, W. E.; VALADÃO, R. M.
Caiman yacare é encontrado nas regiões alagadas do nordeste e leste da Bolívia, no Pantanal brasileiro e afluentes do rio Madeira, no Paraguai e no nordeste da Argentina. Sua extensão de ocorrência estimada para o território brasileiro é de 547.865 km². Os levantamentos populacionais confirmam que, no Pantanal brasileiro, Caiman yacare apresenta uma das mais vigorosas populações naturais de crocodilianos no mundo, com densidades superiores a 100 ind/km², distribuídos por toda planície Pantaneira. O tamanho populacional em toda essa região está na ordem de milhões de indivíduos. Aparentemente, esta espécie apresenta maior resiliência às alterações ambientais e à caça do que as demais espécies de crocodilianos brasileiros. Há conectividade com populações dos...
Tipo: Parte de livro
Palavras-chave: Jacaré; Espécie em Extinção; Preservação da Natureza; Animal Selvagem; Biopreservation; Wild animals; Extinction.
Ano: 2022
URL: http://www.infoteca.cnptia.embrapa.br/infoteca/handle/doc/1148386

Paleosuchus trigonatus (Schneider, 1801).
Provedor de dados: 14
Autores: MAGNUSSON, W. E.; BATAUS, Y. S. L.; RODRIGUES, J.; UHLIG, V. M.; ANDRADE, T. A.; BASSETTI, L. A.; COUTINHO, M. E.; FARIAS, I. P.; VALADÃO, R. M.; CAMPOS, Z.
Paleosuchus trigonatus é encontrado em grande parte da Amazônia brasileira e em outros nove países da América do Sul. Sua extensão de ocorrência estimada para o território brasileiro é de 4.058.730 km². A espécie enfrenta pressões antrópicas como fragmentação de habitat, causada pelo desmatamento de áreas de preservação permanente e perda de conectividade de rios e pequenos riachos, além da caça. Apesar dessas ameaças, acredita-se que até o momento não tenha sofrido redução populacional significativa, no entanto, a tendência populacional é desconhecida. Ainda assim, a conservação da espécie é dependente da manutenção da conectividade dos seus habitat amazônicos. Há conectividade com populações dos países vizinhos, porém não se sabe o quanto influenciam o...
Tipo: Parte de livro
Palavras-chave: Jacaré; Espécie em Extinção; Preservação da Natureza; Animal Selvagem; Biopreservation; Wild animals; Extinction.
Ano: 2022
URL: http://www.infoteca.cnptia.embrapa.br/infoteca/handle/doc/1148391

Melanosuchus niger (Spix, 1825).
Provedor de dados: 14
Autores: COUTINHO, M. E.; BATAUS, Y. S. L.; RODRIGUES, J.; UHLIG, V. M.; ANDRADE, T. A.; BASSETTI, L. A.; FARIAS, I. P.; MAGNUSSON, W. E.; VALADÃO, R. M.; CAMPOS, Z.
Melanosuchus niger corre em sete países da América do Sul, sendo que a maior parte de sua distribuição é em território brasileiro, onde é encontrado nas regiões hidrográficas Amazônica e Tocantins/Araguaia, com ampla distribuição. No Brasil, sua extensão de ocorrência foi estimada em 3.575.374 km². Essa espécie ocupa ampla diversidade de áreas alagáveis, incluindo os grandes rios e suas lagoas marginais, várzeas e igapós, além de savanas sazonais inundáveis. Embora possa ser afetada pela perda de habitat e caça, acredita-se que a espécie não tenha sofrido redução populacional significativa, encontrando-se atualmente estável. Há conectividade com populações dos países vizinhos, à exceção da drenagem da Guiana Francesa, porém não se sabe o quanto influenciam...
Tipo: Parte de livro
Palavras-chave: Jacaré; Espécie em Extinção; Preservação da Natureza; Animal Selvagem; Biopreservation; Wild animals; Extinction.
Ano: 2022
URL: http://www.infoteca.cnptia.embrapa.br/infoteca/handle/doc/1148389

Caiman crocodilus (Linnaeus, 1758).
Provedor de dados: 14
Autores: FARIAS, I. P.; BATAUS, Y. S. L.; RODRIGUES, J.; UHLIG, V. M.; ANDRADE, T. A.; BASSETTI, L. A.; COUTINHO, M. E.; MAGNUSSON, W. E.; VALADÃO, R. M.; CAMPOS, Z.
Caiman crocodilus habita praticamente todos os tipos de ambientes de zonas úmidas de baixa altitude na região Neotropical, sendo a espécie dentre os crocodilianos com maior distribuição na América Latina. No Brasil, ocorre naturalmente na região Norte e em parte das regiões Centro-Oeste e Nordeste, sua extensão de ocorrência estimada para o país é de 5.525.664 km². É uma espécie adaptável a ambientes antropizados, podendo ser encontrada em todos os habitat fluviais e lacustres presentes dentro de sua área de distribuição, ocorrendo em grande número ao longo das bacias Amazônica e Tocantins/Araguaia, especialmente em rios de água branca. Embora C. crocodilus sofra pressão devido ao uso ilegal (caça), destruição e perda de habitat, principalmente em...
Tipo: Parte de livro
Palavras-chave: Jacaré; Espécie em Extinção; Preservação da Natureza; Animal Selvagem; Biopreservation; Wild animals; Extinction.
Ano: 2022
URL: http://www.infoteca.cnptia.embrapa.br/infoteca/handle/doc/1148385

Selection of non-tyramine producing Carnobacterium strains for the biopreservation of cold-smoked salmon
Provedor de dados: 5
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

Selection of psychotrophic bacteria active against spoilage and pathogenic micro-organisms relevant for seafood products
Provedor de dados: 5
Autores: Matamoros, Sébastien; Pilet, Marie-france; Gigout, Frédérique; Prevost, Hervé; Leroi, Françoise.
In this study, 51 seafood products were screened to select psychrophilic inhibiting lactic acid bacteria. 5575 colonies were tested for inhibition against four target strains : Listeria monocytogenes, Staphylococcus xylosus, Pseudomonas sp. and Serratia liquefaciens. 456 colonies (8,2%) showed inhibition and 132 (28,9%) of them were picked up. 54 isolates growing at 15°C but not at 30°C were selected. Basic phenotypic characteristics (Gram, catalase and oxidase test) were then tested. Finally, 52 presumptive psychrophilic LAB strains were selected. The inhibition spectrum of these strains was enlarged to 14 spoiling or pathogenic target strains relevant for seafood products. The inhibition profiles were recorded, and clustering was made to separate eight...
Tipo: Text
Palavras-chave: Biopreservation; Seafood products; Psychrophilic lactic acid bacteria; Inhibition.
Ano: 2006
URL: http://archimer.ifremer.fr/doc/00002/11339/7888.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: 5
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: 5
Autores: Leroi, Francoise.
Tipo: Text
Palavras-chave: Decontamination; Biopreservation; Microbiology; Seafood.
Ano: 2007
URL: http://archimer.ifremer.fr/doc/2007/rapport-2366.pdf

Quantification des bactéries histaminogènes et maîtrise de la formation d'histamine dans les produits marins par biopréservation
Provedor de dados: 5
Autores: Podeur, Gaetan.
Histamine-producing bacteria were isolated from naturally contaminated seafood, some of responsible for histamine-poisoning. At the same time, lactic acid bacteria were isolated on the same products and clustered according to their inhibitory activity against 4 histamine-producing species. Most of the strains were identified as Lactobacillus fuchuensis or Lactobacillus sakei. Twelve lactic acid bacteria were selected for challenge-test on canned, cooked or smoked tuna. Challenge-test combined with sensory analysis performed on cooked vacuum-packed tuna against Morganella psychrotolerans and Morganella morganii, demonstrated an important inhibitory effect on growth and production of histamine with L. sakei CNCM I-4707. Bacterial count was reduced by 3 to 5...
Tipo: Text
Palavras-chave: Biopréservation; Thon; Bactérie lactique; Intoxication histaminique; Morganella morganii; Morganella psychrotolerans; Lactobacillus sakei; Analyse sensorielle; PCR en temps réel; Étape d'enrichissement; RT-qPCR; Biopreservation; Tuna; Lactic acid bacteria; Scombroid poisoning; Morganella morganii; Morganella psychrotolerans; Lactobacillus sakei; Sensory analysis; Real-time PCR; Enrichment step; RT-qPCR.
Ano: 2014
URL: https://archimer.ifremer.fr/doc/00241/35203/33709.pdf

High-Throughput Identification of Candidate Strains for Biopreservation by Using Bioluminescent Listeria monocytogenes
Provedor de dados: 5
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

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: 5
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

Études des interactions entre la bactérie bioprotectrice Lactococcus piscium et Brochothrix thermosphacta et Listeria monocytogenes dans la crevette tropicale
Provedor de dados: 5
Autores: Fall, Papa-abdoulaye.
The bioprotective potential of Lactococcus piscium CNCM I-4031 towards a specific spoilage organism, Brochothrix thermosphacta, was studied on tropical cooked peeled shrimp packed under modified atmosphere. In co-culture, the growth of this spoilage bacterium was inhibited by 4 log ufc/g by L. piscium and the sensory quality of the product was improved during 31 days. The inhibition could not be attributed to lactic acid or nutritional competition for amino acids. The growth modelling of L. piscium and B. thermosphacta was performed in different conditions of temperature, pH and NaCl concentrations. The optimal growth values of these two bacteria are quite similar, however L. piscium seemed to be more psychrotolerant than B. thermosphacta but twice less...
Tipo: Text
Palavras-chave: Biopreservation; Inhibition; Modélisation; Lactococcus piscium; Flore d’altération; Analyse sensorielle; Produits de la mer; Co-cultures; Biopreservation; Inhibition; Modelling; Lactococcus piscium; Spoilage microflora; Sensory analysis; Seafood products; Co-cultures.
Ano: 2011
URL: http://archimer.ifremer.fr/doc/00050/16164/13649.pdf

Caractérisation de bactéries lactiques psychrotrophes en vue de leur utilisation dans la biopréservation des aliments. Étude physiologique et moléculaire des mécanismes d’adaptation au froid
Provedor de dados: 5
Autores: Matamoros, Sebastien.
Lactic acid bacteria strains were isolated from seafood products and clustered according to their inhibiting capacities against 14 food borne spoiling and pathogenic strains in order to develop applications in biopreservation. Most of the strains were identified as Leuconostoc gelidum and Lactococcus piscium. Detailed identification of one strain of the Lactococcus piscium strains suggests that it is a new specie. According to sensory analysis results, 2 strains belonging to the Leuconostoc gelidum specie were the most efficient for the enhancement of the shelf life of vacuum packed peeled and cooked shrimps. Similar results were obtained in cold smoked salmon with one strains of Lactococcus sp. A challenge test against three pathogenic strains (Listeria...
Tipo: Text
Palavras-chave: Biopréservation; Crevettes; Saumon fumé; Analyse sensorielle; Protéine de choc froid; Lactococcus sp. nov.; Leuconostoc gelidum; Psychrotrophe; Biopreservation; Shrimps; Cold-smoked salmon; Sensory analysis; Cold-shock protein; Lactococcus sp. nov.; Leuconostoc gelidum; Psychrotrophic.
Ano: 2008
URL: http://archimer.ifremer.fr/doc/00050/16148/13631.pdf

Inhibition of Brochothrix thermosphacta and sensory improvement of tropical peeled cooked shrimp by Lactococcus piscium CNCM I-4031
Provedor de dados: 5
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

Biodiversity of Listeria monocytogenes sensitivity to bacteriocin-producing Carnobacterium strains and application in sterile cold-smoked salmon
Provedor de dados: 5
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: 5
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

Improving simultaneously the quality and safety of cooked and peeled shrimp using a cocktail of bioprotective lactic acid bacteria
Provedor de dados: 5
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

Bioprotective Effect of Lactococcus piscium CNCM I-4031 Against Listeria monocytogenes Growth and Virulence
Provedor de dados: 5
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: 5
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: 5
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

Protective Effect of a Non-Bacteriocinogenic Lactococcus piscium CNCM I-4031 Strain Against Listeria monocytogenes in Sterilized Tropical Cooked Peeled Shrimp
Provedor de dados: 5
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: 5
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

Lactococcus piscium     : a psychotrophic lactic acid bacterium with bioprotective or spoilage activity in food - a review
Provedor de dados: 5
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

Sélection et caractérisation de souches de Carnobacterium pour la biopréservation du saumon fumé
Provedor de dados: 5
Autores: Brillet, Anne.
In order to develop a biopreservation strategy in cold-smoked salmon, the inhibitory capacity of 3 bacteriocin-producing Carnobacterium strains isolated from fish have been tested towards Listeria monocytogenes strains. C. divergens V41 maintains the level of Listeria below 50 CFU/g in sterile cold-smoked salmon during the 28 days of vacuum storage at 4 and 8°C, thanks to the divercin V41 action. For its use in the product, the culture of the strain was optimized in a growth medium without animal protein. On commercial cold-smoked salmon slices, the strain inhibits slightly the endogenous microflora and doesn't modify the sensorial quality, but it produces tyramine, a biogenic amine. A non-producing tyramine mutant was obtained by chemical mutagenesis....
Tipo: Text
Palavras-chave: Tyrosine decarboxylase; Tyramine; Cold smoked salmon; Listeria monocytogenes; Divercin V41; Carnobacterium; Biopreservation; Tyrosine décarboxylase; Tyramine; Saumon fumé; Listeria monocytogenes; Divercine V41; Carnobacterium; Biopréservation.
Ano: 2005
URL: http://archimer.ifremer.fr/doc/2005/these-2414.pdf

Bacteriocins: molecules of fundamental impact on the microbial ecology and potential food biopreservatives
Provedor de dados: 52
Autores: Souza,Evandro Leite de; Silva,Clemilson Antonio da; Sousa,Cristina Paiva de.
Bacteriocins are proteic molecules synthesized for various lineages of Gram-positive and Gram-negative bacteria when exposed to stressful conditions. Bacteriocins have been characterized as molecules of high antimicrobial property even at low concentrations, provoking the microbial survival inhibition by antibiosis. These substances have their synthesis mediated for genetic mechanisms and develop their lethal action on the microbial cell by multiples mechanisms that can act of isolated or concomitant way culminating with microbial cell killing. This molecules class presents characteristic of stability to heat, low pH, refrigeration and freezing, and resistance to weak organics solvents, salts and enzymes. On the other hand, they are very sensitive to...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Bacteriocins; Antimicrobials; Food Industry; Biopreservation.
Ano: 2005
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132005000500008

Antilisterial activity of lactic acid bacteria isolated from vacuum-packaged brazilian meat and meat products
Provedor de dados: 58
Autores: Martinis,Elaine C.P. De; Públio,Márcia R.P.; Santarosa,Priscila R.; Freitas,Flávia Z.
Twenty samples of Brazilian meat and meat products were screened by the agar overlay method for bacteriocin-producing lactic acid bacteria, using Lactobacillus sake ATCC 15521 as indicator strain. Based on Gram staining, KOH reaction, catalase test and fermentation of 49 carbohydrates (API 50 CH), three out of seven isolates with confirmed antagonist properties were identified as Lactobacillus curvatus, one as Leuconostoc mesenteroides and one as Leuconostoc sp. Two isolates could not be properly identified using these tests. The inhibitors produced by these strains were sensitive to proteases. Inhibition due to lytic bacteriophages was ruled out, so the isolates were classified as bacteriocin-producing lactic acid bacteria. Four of them presented...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Lactic acid bacteria; Meat; Bacteriocins; Biopreservation; Listeria monocytogenes.
Ano: 2001
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822001000100008

Bacteriocinogenic Lactococcus lactis subsp: lactis DF04Mi isolated from goat milk: Evaluation of the probiotic potential
Provedor de dados: 58
Autores: Furtado,Danielle N.; Todorov,Svetoslav D.; Landgraf,Mariza; Destro,Maria T.; Franco,Bernadette D.G.M.
Lactic acid bacteria capable of producing bacteriocins and presenting probiotic potential open innovative technological applications in the dairy industry. In this study, a bacteriocinogenic strain (Lactococcus lactis subsp. lactis DF4Mi) was isolated from goat milk, and studied for its probiotic potential. Lc. lactis DF4Mi was resistant to acidic pH and oxbile, presented co-aggregation with Listeria monocytogenes, and was not affected by several drugs from different generic groups, being sensitive to most tested antibiotics. These properties indicate that this Lc. lactis strain can be used for enhancement of dairy foods safety and quality, in combination with potential probiotic properties.
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Bacteriocin; Probiotic; Lc. lactis subsp. lactis; Biopreservation; Goat milk.
Ano: 2014
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822014000300038

Bacteriocinogenic Lactococcus lactis subsp. lactis DF04Mi isolated from goat milk: characterization of the bacteriocin
Provedor de dados: 58
Autores: Furtado,Danielle N.; Todorov,Svetoslav D.; Landgraf,Mariza; Destro,Maria T.; Franco,Bernadette D.G.M.
Lactic acid bacteria capable of producing bacteriocins and presenting probiotic potential open innovative technological applications in the dairy industry. In this study, a bacteriocinogenic strain (Lactococcus lactis subsp. lactis DF4Mi) was isolated from goat milk, and studied for its antimicrobial activity. The bacteriocin presented a broad spectrum of activity, was sensitive to proteolytic enzymes, resistant to heat and pH extremes, and not affected by the presence of SDS, Tween 20, Tween 80, EDTA or NaCl. Bacteriocin production was dependent on the components of the culture media, especially nitrogen source and salts. When tested by PCR, the bacteriocin gene presented 100% homology to nisin Z gene. These properties indicate that this L. lactis subsp....
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Bacteriocin; Probiotic; Lc. lactis subsp; Lactis; Biopreservation; Goat milk.
Ano: 2014
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822014000400052

Antimicrobial activity of Enterococcus faecium FAIR-E 198 against gram-positive pathogens
Provedor de dados: 58
Autores: Nascimento,Maristela da Silva do; Moreno,Izildinha; Kuaye,Arnaldo Yoshiteru.
This study investigated the antimicrobial activity of Enterococcus faecium FAIR-E 198 against Bacillus cereus, Listeria monocytogenes and Staphylococcus aureus. Using the critical-dilution method, the bacteriocin produced by E. faecium FAIR-E 198 inhibited all L. monocytogenes strains evaluated (1,600 to 19,200 AU mL-1). However, none of the B. cereus and S. aureus strains investigated were inhibited. The maximum activity of this bacteriocin (800 AU mL-1) was observed in MRS broth, while the activity in milk was 100 AU mL-1. In the co-cultivation test in milk, B. cereus K1-B041 was reduced to below the detection limit (1.00 log CFU mL-1) after 48 h. E. faecium reduced the initial L. monocytogenes Scott A population by 1 log CFU mL-1 after 3 h at 35ºC....
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Enterococcus faecium; Bacteriocin; Biopreservation; Gram-positive pathogen.
Ano: 2010
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822010000100013

Bacteriocinogenic Lactococcus lactis subsp. lactis DF04Mi isolated from goat milk: Application in the control of Listeria monocytogenes in fresh Minas-type goat cheese
Provedor de dados: 58
Autores: Furtado,Danielle N.; Todorov,Svetoslav D.; Landgraf,Mariza; Destro,Maria T.; Franco,Bernadette D.G.M.
Listeria monocytogenes is a pathogen frequently found in dairy products. Its control in fresh cheeses is difficult, due to the psychrotrophic properties and salt tolerance. Bacteriocinogenic lactic acid bacteria (LAB) with proven in vitro antilisterial activity can be an innovative technological approach but their application needs to be evaluated by means of in situ tests. In this study, a novel bacteriocinogenic Lactococcus lactis strain (Lc. lactis DF4Mi), isolated from raw goat milk, was tested for control of growth of L. monocytogenes in artificially contaminated fresh Minas type goat cheese during storage under refrigeration. A bacteriostatic effect was achieved, and counts after 10 days were 3 log lower than in control cheeses with no added LAB....
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Bacteriocin; Lc. lactis subsp. lactis; Biopreservation; Fresh cheese; Goat cheese.
Ano: 2015
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822015000100201

Antibacterial activity of bacteriocin-like substance P34 on Listeria monocytogenes in chicken sausage
Provedor de dados: 58
Autores: Sant'Anna,Voltaire; Quadros,Deoni A.F.; Motta,Amanda S.; Brandelli,Adriano.
The antimicrobial activity of the bacteriocin-like substance (BLS) P34 against Listeria monocytogenes was investigated in chicken sausage. The BLS was applied to chicken sausages (256 AU g-1) previously inoculated with a suspension of 10² cfu g-1 of L. monocytogenes. BLS P34 inhibited the indicator microorganism in situ in all incubation times for up to 10 days at 5 °C. The effectiveness of BLS P34 was increased when it was added in combination with nisin. The bacteriocin was also tested in natural eatable natural bovine wrapping (salty semi-dried tripe) against the same indicator microorganism, also showing inhibitory capability in vitro. BLS P34 showed potential to control L. monocytogenes in refrigerated meat products.
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Bacteriocin; Chilled chicken sausage; Listeria monocytogenes; Biopreservation.
Ano: 2013
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822013000400019