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Registros recuperados: 6
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Applications dans la filière des produits de la mer ArchiMer
Le Fur, Bruno; Wacogne, Delphine; Lorre, Sylvie; Pilet, Marie France; Leroi, Francoise.
Bioconservation or biopreservation is an alternative method to the use of chemical preservatives. It consists in using microorganisms, called protective cultures, or their natural metabolites. Like any other method of preservation, it allows the control of the growth of pathogenic or spoilage flora, while preserving the organoleptic and nutritional qualities of the product. Fermentation is one of the oldest applications of bioconservation. Today the potential of protective cultures is also promising for various fresh or processed foods. In this work, an overview of current knowledge on biopreservation is proposed made from international scientific publications. The book focuses mainly on the use of microorganisms to improve the conservation of different...
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Ano: 2013 URL: http://archimer.ifremer.fr/doc/00130/24157/22163.pdf
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Des bactéries bioprotectrices pour améliorer la qualité des produits de la mer ArchiMer
Leroi, Francoise; Brillet-viel, Anne; Chevalier, Frederique; Cardinal, Mireille; Cornet, Josiane; Pilet, Marie France.
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Ano: 2012 URL: https://archimer.ifremer.fr/doc/00308/41971/41243.pdf
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Salmon Gravlax Biopreservation: Impact on organoleptic properties, microbial ecosystem and volatilome ArchiMer
Wiernasz, Norman; Chevalier, Frederique; Cardinal, Mireille; Cornet, Josiane; Rohloff, Jens; Jerome, Marc; Chopin, Christine; Donnay-moreno, Claire; Skirnisdottir, S; Pilet, Marie France; Passerini, Delphine; Leroi, Francoise.
Seafood and fishery products are very fragile commodities with a short shelf-life as the consequence of organoleptic and microbiological qualities quick deterioration. Spoilage, resulting from microbial growth and activity, is responsible for up to 25% of food losses in post-harvest and industry1. In this context and to meet the consumer’s demand for minimally processed food, developing mild preserving technologies such as biopreservation, represents a crucial challenge. In this work, we studied the impact of 6 lactic acid bacteria (LAB), selected by Wiernasz et al. (2017)2, used as bioprotective agents on dill Gravlax microbial ecosystem, organoleptic properties and volatilome.
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Ano: 2018 URL: http://archimer.ifremer.fr/doc/00459/57029/58926.pdf
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Inhibition mechanism of Listeria monocytogenes by a bioprotective bacteria Lactococcus piscium CNCM I-4031 ArchiMer
Saraoui, Taous; Fall, Papa-abdoulaye; Leroi, Francoise; Antignac, Jean-philippe; Chereau, Sylvain; Pilet, Marie France.
Listeria monocytogenes is a pathogenic Gram positive bacterium and the etiologic agent of listeriosis, a severe food-borne disease. Lactococcus piscium CNCM I-4031 has the capacity to prevent the growth of L. monocytogenes in contaminated peeled and cooked shrimp. To investigate the inhibititory mechanism, a chemically defined medium (MSMA) based on shrimp composition and reproducing the inhibition observed in shrimp was developed. In co-culture at 26°C, L. monocytogenes was reduced by 3-4 log CFU g-1 after 24 h. We have demonstrated that the inhibition was not due to secretion of extracellular antimicrobial compounds as bacteriocins, organic acids and hydrogen peroxide. Global metabolomic fingerprints of these strains in pure culture were assessed by...
Tipo: Text Palavras-chave: Listeria monocytogenes; Lactococcus piscium; Nutrients competition; Cellular contact; Chemically defined medium; Bacterial interaction.
Ano: 2016 URL: https://archimer.ifremer.fr/doc/00250/36123/34677.pdf
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Improving simultaneously the quality and safety of cooked and peeled shrimp using a cocktail of bioprotective lactic acid bacteria ArchiMer
Saraoui, Taous; Cornet, Josiane; Guillouet, Emilie; Pilet, Marie France; Chevalier, Frederique; Joffraud, Jean-jacques; Leroi, Francoise.
Tropical shrimp is of considerable economic importance in the word but is highly perishable due to microbial and chemical degradation. Biopreservation is a food preservation technology based on the addition of “positive” bacteria able to kill or prevent the growth of undesirable microorganisms. Two strains of lactic acid bacteria (LAB) have previously been selected for a biopreservation strategy: Lactococcus piscium CNCM I-4031, for its ability to prevent the sensory deterioration of seafood and Carnobacterium divergens V41, which inhibits growth of Listeria monocytogenes. The objective was to test the association of the two strains to improve both the quality and safety of shrimp. In a first trial, the two LAB were inoculated alone or in a cocktail in...
Tipo: Text Palavras-chave: Carnobacterium divergens V41; Lactococcus piscium CNCM I-4031; Penaeus vannamei; Listeria monocytogenes; Biopreservation.
Ano: 2017 URL: https://archimer.ifremer.fr/doc/00353/46412/46140.pdf
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Complete Genome Sequence of Lactococcus piscium CNCM I-4031, a Bioprotective Strain for Seafood Products ArchiMer
Marché, Laurent; Saraoui, Taous; Remenant, Benoit; Zagorec, Monique; Prévost, Hervé; Delbarre-ladrat, Christine; Leroi, Francoise; Pilet, Marie France.
Lactococcus piscium CNCM I-4031 is a psychotrophic foodborne lactic acid bacterium showing potential interest for the biopreservation of seafood products due to its inhibition properties toward pathogenic and spoilage bacteria. The analysis of its genome will provide a better understanding of the mechanisms of interaction between these bacteria.
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Ano: 2017 URL: https://archimer.ifremer.fr/doc/00369/47973/47998.pdf
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