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Structuration génétique d'une collection de souches de Vibrio. Contribution à la mise au point d'outils de typage moléculaire pour l'aide au diagnostic ArchiMer
Jaffres, Emmanuel.
Les bactéries du genre Vibrio représentent le groupe le plus fréquemment associé à des maladies infectieuses chez les mollusques marins. Ainsi chez l'huître creuse Crassostrea gigas, la majorité des Vibrios isolés d'animaux sains ou malades sont phénotypiquement classés dans un groupe de souches apparentées à Vibrio splendidus. Les récentes études phylogénétiques pars séquençage du gène gyrB, ont permis de distinguer plusieurs espèces au sein de ce groupe (V. splendidus, V. chagasii, V. cyclitrophicus, V. crassostreae, V. gigantis). Toutefois, il subsiste toujours des imprécisions dans l'arbre phylogénétique gyrB. En effet, un groupe polyphylétique de 4 espèces reste jusqu'à présent on distinguables (V. tasmaniensis, V. kanaloae, V. pomeroyi, V. lentus)....
Tipo: Text Palavras-chave: Mortalités estivales; Huître creuse; Crassostrea gigas; Vibrio spendidus; PCR-RFLP; Séquençage; Gène ADNr-16S; GyrB; Macroarrays.
Ano: 2005 URL: http://archimer.ifremer.fr/doc/00034/14479/11779.pdf
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Vagococcus penaei sp. nov., isolated from spoilage microbiota of cooked shrimp (Penaeus vannamei) ArchiMer
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
Ano: 2010 URL: http://archimer.ifremer.fr/doc/00006/11709/8365.pdf
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Sensory characteristics of spoilage and volatile compounds associated with bacteria isolated from cooked and peeled tropical shrimps using SPME-GC-MS analysis ArchiMer
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
Ano: 2011 URL: https://archimer.ifremer.fr/doc/00040/15089/12431.pdf
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Evaluation of the spoilage potential of bacteria isolated from spoiled cooked whole tropical shrimp (Penaeus vannamei) stored under modified atmosphere packaging ArchiMer
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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