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| Registros recuperados: 24 | |
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| Mace, Sabrina; Mamlouk, Kelthoum; Chipchakova, Stoyka; Prevost, Herve; Joffraud, Jean-jacques; Dalgaard, Paw; Pilet, Marie-france; Dousset, Xavier. |
| A specific real-time PCR quantification method combined with a propidium monoazide sample treatment step was developed to determine quantitatively the viable population of the Photobacterium phosphoreum species group in raw modified-atmosphere-packed salmon. Primers were designed to amplify a 350-bp fragment of the gyrase subunit B gene (gyrB) of P. phosphoreum. The specificity of the two primers was demonstrated by using purified DNA from 81 strains of 52 different bacterial species. When these primers were used for real-time PCR in pure culture, a good correlation (R-2 of 0.99) was obtained between this method and conventional enumeration on marine agar (MA). Quantification was linear over 5 log units as confirmed by using inoculated salmon samples. On... |
| Tipo: Text |
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| Ano: 2013 |
URL: https://archimer.ifremer.fr/doc/00135/24623/22772.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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| 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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| 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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| 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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| 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 |
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| 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 |
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| 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 |
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| Jaffres, Emmanuel; Lalanne, Valerie; Mace, Sabrina; Cornet, Josiane; Cardinal, Mireille; Serot, Thierry; Dousset, Xavier; Joffraud, Jean-jacques. |
| The spoilage potential of six bacterial species isolated from cooked and peeled tropical shrimps (Brochothrix thermosphacta, Serratia liquefaciens-like, Carnobacterium maltaromaticum, Carnobacterium divergens, Carnobacterium alterfunditum-like and Vagococcus penaei sp. nov.) was evaluated. The bacteria were inoculated into shrimps, packaged in a modified atmosphere and stored for 27 days at 8 °C. Twice a week, microbial growth, as well as chemical and sensory changes, were monitored during the storage period. The bacteria mainly involved in shrimp spoilage were B. thermosphacta, S. liquefaciens-like and C. maltaromaticum whose main characteristic odours were cheese-sour, cabbage-amine and cheese-sour-butter, respectively. The volatile fraction of the... |
| Tipo: Text |
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| Ano: 2011 |
URL: https://archimer.ifremer.fr/doc/00040/15089/12431.pdf |
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| 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 |
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| 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 |
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| Ano: 2015 |
URL: https://archimer.ifremer.fr/doc/00268/37960/37199.pdf |
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| 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 |
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| 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 |
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| 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 |
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| Jaffres, Emmanuel; Prevost, Herve; Rossero, Albert; Joffraud, Jean-jacques; Dousset, Xavier. |
| A polyphasic taxonomic study, using phenotypic and phylogenetic characterization as well as genotypic methods, was performed on five unknown Gram-positive, catalase-negative, coccus-shaped Vagococcus-like bacteria isolated from the spoilage microbiota of cooked shrimp. Comparative 16S rRNA gene sequence analysis indicated that these strains belonged to the genus Vagococcus and that it formed a new branch distinct from the six species already recognized (V. fluvialis, V. salmoninarum, V. lutrae, V. fessus, V. carniphilus and V. elongatus). The polyphasic approach on the representative strain CD276T, including DNA–DNA hybridizations, pulsed-field gel electrophoresis of whole-genome DNA profiles, G+C content determination, cell-wall peptidoglycan typing,... |
| Tipo: Text |
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| Ano: 2010 |
URL: http://archimer.ifremer.fr/doc/00006/11709/8365.pdf |
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| Registros recuperados: 24 | |
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