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| Registros recuperados: 33 | |
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| 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 |
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| 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 |
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| 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 |
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| 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 |
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| 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 |
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| 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 |
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| 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 |
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| 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 |
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| 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 |
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| Registros recuperados: 33 | |
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