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| Registros recuperados: 53 | |
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| 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 > 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 |
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| 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 |
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| 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 |
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| 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 |
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| 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 |
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| 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 |
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| 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 |
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| Ano: 2014 |
URL: https://archimer.ifremer.fr/doc/00241/35192/34869.pdf |
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| 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 |
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| 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 |
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| Ano: 2008 |
URL: http://archimer.ifremer.fr/doc/2006/publication-6492.pdf |
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| 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 |
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| 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 |
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| 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 |
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| Ano: 2011 |
URL: http://archimer.ifremer.fr/doc/00057/16784/14238.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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| 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 |
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| Ano: 2010 |
URL: http://archimer.ifremer.fr/doc/00019/13047/10150.pdf |
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| 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 |
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| Ano: 2011 |
URL: http://archimer.ifremer.fr/doc/00059/16976/14471.pdf |
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| 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 |
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| Registros recuperados: 53 | |
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