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| 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 |
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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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| 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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| 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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