Consulta: subjectFacets:"Spoilage potential"
Registros recuperados: 5
Data/hora: 09/06/2024 14:43:15

Evaluation of the spoilage potential of bacteria isolated from spoiled cooked whole tropical shrimp (Penaeus vannamei) stored under modified atmosphere packaging
Provedor de dados: 5
Autores: Mace, Sabrina; Cardinal, Mireille; Jaffres, Emmanuel; Cornet, Josiane; Lalanne, Valerie; Chevalier, Frederique; Serot, Thierry; Pilet, Marie-france; Dousset, Xavier; Joffraud, Jean-jacques.
The spoilage potential of isolates belonging to five bacterial groups/species (Shewanella baltica, Carnobacterium maltaromaticum, Aeromonas salmonicida, Vibrio sp., “other Gamma-Proteobacteria” [containing one strain of Pseudoalteromonas sp. and one strain of Psychrobacter sp.]) isolated from spoiled cooked and whole tropical shrimp stored under modified atmosphere packaging (MAP) was evaluated by inoculation into ionized cooked and peeled tropical shrimp followed by storage for 32 days at 8°C. Microbial growth and sensory changes were monitored during the storage period. The major spoilage bacterial isolate groups were C. maltaromaticum and S. baltica. In order to characterize their spoilage potential further and to study the effect of their interactions,...
Tipo: Text
Palavras-chave: Spoilage potential; Bacterial interaction; Specific spoilage organism; Cooked tropical shrimp; Volatile compounds.
Ano: 2014
URL: https://archimer.ifremer.fr/doc/00168/27926/26200.pdf

Caractérisation et quantification moléculaires de l’écosystème microbien d’altération du saumon cru et des crevettes cuites
Provedor de dados: 5
Autores: Mace, Sabrina.
Raw salmon and cooked shrimp sold in supermarket are usually found under vacuum or CO2 modified atmosphere packaging (MAP). This type of packaging inhibit growth of some bacteria, therefore, CO2 tolerant bacteria dominate spoilage microbiota of these products. The aim of this study is to improve knowledge about bacteria involved in spoilage. Spoilage microbial ecosystems of raw salmon and tropical cooked shrimp were described using classic miocrobiological and molecular methods like PCR-TTGE and pyrosequencing. Lactic acid bacteria, notably Lactococcus piscium, Carnobacterium maltaromaticum, Carnobacterium divergens, Lactobacillus sakei, and Gram negative bacteria like Photobacterium phosphoreum and Enterobacteriaceae (Serratia spp.) has been described as...
Tipo: Text
Palavras-chave: Produits de la mer; Microbiote; PCR-TTGE; Pyroséquençage; Potentiel d’altération; P. phosphoreum; PCR en temps-réel; Seafood products; Microbiota; PCR-TTGE; Pyrosequencing; Spoilage potential; P. phosphoreum; Real-time PCR.
Ano: 2013
URL: https://archimer.ifremer.fr/doc/00166/27773/25963.pdf

Characterization of the spoilage potential of pure and mixed cultures of bacterial species isolated from tropical yellowfin tuna (     Thunnus albacares     )
Provedor de dados: 5
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

Evaluation of the spoilage potential of bacteria isolated from spoiled raw salmon (Salmo salar) fillets stored under modified atmosphere packaging
Provedor de dados: 5
Autores: Mace, Sabrina; Joffraud, Jean-jacques; Cardinal, Mireille; Malcheva, Mariya; Cornet, Josiane; Lalanne, Valerie; Chevalier, Frederique; Serot, Thierry; Pilet, Marie-france; Dousset, Xavier.
The spoilage potential of eight bacterial groups/species (Serratia spp., Hafnia alvei, Brochothrix thermosphacta, Carnobacterium maltaromaticum, Shewanella baltica, Lactococcus piscium, Photobacterium phosphoreum, "other Enterobacteriaceae" [containing one strain of Moellerella sp., Morganella sp. and Pectobacterium sp.]) isolated from spoiled raw salmon fillets stored under modified atmosphere packaging (MAP) was evaluated by inoculation into sterile raw salmon cubes followed by storage for 12 days at 8 degrees C. Microbial growth and sensory changes were monitored during the storage period. The dominant spoilage bacteria were C maltaromaticum, H. alvei and P. phosphoreum. In order to further characterize their spoilage potential and to study the effect...
Tipo: Text
Palavras-chave: Spoilage potential; Bacterial interaction; Specific spoilage organism; Atlantic salmon; Volatile compounds.
Ano: 2013
URL: http://archimer.ifremer.fr/doc/00125/23656/22006.pdf

Spoilage potential and sensory profile associated with bacteria isolated from cold-smoked salmon
Provedor de dados: 5
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