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| Registros recuperados: 74 | |
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| Sybesma,Wilbert; Hugenholtz,Jeroen; de Vos,Willem M.; Smid,Eddy J.. |
| Within the European Union (EU), the use of genetically modified organisms (GMOs) in food production is not widely applied and accepted. In contrast to the United States of America, the current EU legislation limits the introduction of functional foods derived from GMOs that may bring a clear benefit to the consumer. Genetically modified lactic acid bacteria (GM-LAB) can be considered as a different class of GMOs, and the European Union is preparing regulations for the risk assessment of genetically modified microorganisms. Since these procedures are not yet implemented, the current risk assessment procedure is shared for GMOs derived from micro organisms, plants, or animals. At present, the use of organisms in food production that have uncontrolled genetic... |
| Tipo: Journal article |
Palavras-chave: Lactic acid bacteria; Genetic modification; Legislation; Novel foods; Safety assessment. |
| Ano: 2006 |
URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-34582006000400011 |
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| Lamari, Faouzi; Sadok, Khouadja; Bakhrouf, Amina; Gatesoupe, Joel. |
| Lactic acid bacteria (LAB) were isolated from rotifer cultures in a marine hatchery to search for potential probiotics for marine animals. Fifteen strains were first selected among a total of 55, according to antibacterial activity against Vibrio sp. Among eight strains identified as Lactobacillus casei, four were highly adhesive, suggesting some ability for surface colonization. The other strains were identified as Lactobacillus plantarum, Lactobacillus dextrinicus, and Leuconostoc sp. To validate probiotic potential, Artemia were challenged against pathogenic Vibrio alginolyticus, with or without one of six selected LAB strains. The six strains protected Artemia against the pathogen, to some extent on condition that nutrient enrichment was provided. La.... |
| Tipo: Text |
Palavras-chave: 16S rDNA; Antagonism; Artemia; Lactic acid bacteria; Vibrio. |
| Ano: 2014 |
URL: http://archimer.ifremer.fr/doc/00154/26511/24767.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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| Gatesoupe, Joel. |
| Many recent papers have deepened the state of knowledge about lactic acid bacteria (LAB) in fish gut. In spite of high variability in fish microbiota, LAB are sometimes abundant in the intestine, notably in freshwater fish. Several strains of Streptococcus are pathogenic to fish. S. iniae and Lactococcus garvieae are major fish pathogens, against which commercial vaccines are available. Fortunately, most LAB are harmless, and some strains have been reported for beneficent effects on fish health. A major step forward of the recent years was those converging evidences that LAB can stimulate the immune system in fish. An open question is whether viability can affect immunostimulation. The issue is crucial to commercialise live probiotics rather than... |
| Tipo: Text |
Palavras-chave: Probiotic; Pathogen; Lactic acid bacteria; Gastrointestinal microbiota; Fish. |
| Ano: 2008 |
URL: http://archimer.ifremer.fr/doc/2007/publication-2589.pdf |
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| Leroi, Francoise; Fall, Papa-abdoulaye; Pilet, Marie-france; Chevalier, Frederique; Baron, Regis. |
| The maximum specific growth rate (μmax) of Brochothrix thermosphacta, a spoilage bacteria of cooked peeled shrimp, and Lactococcus piscium CNCM I-4031, a bioprotective strain, was investigated under different conditions of temperature, NaCl concentrations and pH. The basic modelling approach used was the Gamma concept (γ-concept) and the model developed was then adapted to shrimp. Cardinal growth parameters were quite similar for the two strains, except for NaCl. No NaCl was required for growth and the NaClmax was three-times higher for B. thermosphacta than for L. piscium (62 and 23 g l−1 respectively). However, tolerance to NaCl was higher in seafood than in liquid broth, possibly due to presence of osmoltically active molecules. L. piscium and B.... |
| Tipo: Text |
Palavras-chave: Modelling; Biopreservation; Shrimp; Lactic acid bacteria; Brochothrix thermosphacta; Spoilage bacteria; Environmental conditions. |
| Ano: 2012 |
URL: http://archimer.ifremer.fr/doc/00083/19473/17088.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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| 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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| Saraoui, Taous; Leroi, Francoise; Bjorkroth, J.; Pilet, M. F.. |
| The genus Lactococcus comprises twelve species, some known for decades and others more recently described. Lactococcus piscium, isolated in 1990 from rainbow trout, is a psychrotrophic lactic acid bacterium (LAB), probably disregarded because most of the strains are unable to grow at 30°C. During the last 10 years, this species has been isolated from a large variety of food: meat, seafood and vegetables, mostly packed under vacuum (VP) or modified atmosphere (MAP) and stored at chilled temperature. Recently, culture-independent techniques used for characterization of microbial ecosystems have highlighted the importance of L. piscium in food. Its role in food spoilage varies according to the strain and the food matrix. However, most studies have indicated... |
| Tipo: Text |
Palavras-chave: Biopreservation; Cold adaptation; Lactic acid bacteria; Meat; Seafood; Spoilage. |
| Ano: 2016 |
URL: https://archimer.ifremer.fr/doc/00334/44517/44213.pdf |
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| Begrem, Simon; Ivaniuk, Flora; Gigout Chevalier, Frederique; Kolypczuk, Laetitia; Bonnetot, Sandrine; Leroi, Francoise; Grovel, Olivier; Delbarre-ladrat, Christine; Passerini, Delphine. |
| Carnobacterium maltaromaticum and Carnobacterium divergens, isolated from food products, are lactic acid bacteria known to produce active and efficient bacteriocins. Other species, particularly those originating from marine sources, are less studied. The aim of the study is to select promising strains with antimicrobial potential by combining genomic and phenotypic approaches on large datasets comprising 12 Carnobacterium species. The biosynthetic gene cluster (BGCs) diversity of 39 publicly available Carnobacterium spp. genomes revealed 67 BGCs, distributed according to the species and ecological niches. From zero to six BGCs were predicted per strain and classified into four classes: terpene, NRPS (non-ribosomal peptide synthetase), NRPS-PKS (hybrid... |
| Tipo: Text |
Palavras-chave: Lactic acid bacteria; Antimicrobial activity; Carnobacteriumspp; Hydrogen peroxide; Bacteriocin; RiPP; NRPS; Terpene; Natural product; Genome mining. |
| Ano: 2020 |
URL: https://archimer.ifremer.fr/doc/00641/75335/75999.pdf |
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| 三上, 正幸; DORJ, Serjmyadag; 島田, 謙一郎; 関川, 三男; 福島, 道広; 山岸, 真; 山腰, 和枝; 大美浪, 源; MIKAMI, Masayuki; SHIMADA, Ken-ichiro; SEKIKAWA, Mitsuo; FUKUSHIMA, Michihiro; YAMAGISHI, Makoto; YAMAKOSHI, Kazue; OHMINAMI, Hajime. |
| Fermented sausages were produced using bacterial starter culture and 3 types of mould starter cultures，and investigated their properties. Mould starter cultures were sprayed to surface of sausages at 3 days，and the surfaces were changed to white colour afterwards and another moulds， such as blue or black one，were not observed. Common bacterial and lactic acid bacterial counts were range of 6.6 x 10⁸cfu/g~2.0 x 10⁹cfu/g，and Coliform group，Staphylococcus aureus and Salmonella were not detected in the products at 35 days. pH decreased rapidly at 7 days and pH of products became to 4.6~4.7. Water contents were 30.0~31.6%，and water activity was 0.80~0.81. Nitrite ion concentration at starting time was 147.7ppm，but became to 9.8~13.2ppm in the products. There... |
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Palavras-chave: 食肉製品; ソーセージ; 発酵ソーセージ; 乳酸菌; かび; Meat products; Sausages; Fermented sausages; Lactic acid bacteria; Mould. |
| Ano: 2004 |
URL: http://ir.obihiro.ac.jp/dspace/handle/10322/3091 |
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| Leo, Fiame; Hashida, Shukichi; Kumagai, Daiju; Uchida, Kenji; Motoshima, Hidemasa; Arai, Ikichi; Asakuma, Sadaki; Fukuda, Kenji; Urashima, Tadasu; 福田, 健二; 浦島, 匡. |
| A neutral exopolysaccharide produced in large amounts by Lactobacillus fermentum TDS030603 was purified from culture supernatants and its structure determined by monosaccharide analysis, methylation analysis and 1H-NMR spectroscopy. Optimum conditions for the production of this exopolysaccharide by the above bacterial strain, when cultured using cheese whey medium or MRS broth, were also investigated. The exopolysaccharide was found to be composed of D-galactose and D-glucose in the molar ratio of 1:2.5 and to consist of one major as well as one minor saccharide, both of which contained a tetrasaccharide repeating unit consisting of two α and two β anomers. The major saccharide contained non-reducing glucopyranose, O-3 substituted glucopyranose, O-6... |
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Palavras-chave: Lactic acid bacteria; Exopolysaccharide; Lactobacillus fermentum TDS030603. |
| Ano: 2007 |
URL: http://ir.obihiro.ac.jp/dspace/handle/10322/4183 |
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| Fukuda, Kenji; Shi, Tala; Nagami, Kentaro; Leo, Fiame; Nakamura, Tadashi; Yasuda, Kumi; Senda, Akitsugu; Motoshima, Hidemasa; Urashima, Tadasu; 福田, 健二; 浦島, 匡. |
| A thermophilic lactic acid bacterium, Lactobacillus fermentum TDS030603, produced about 100 mg/L of EPS in purified form when grew in de Man-Rogosa-Sharpe (MRS) broth. The 1% (w/v) solution of the purified EPS was highly viscous, exhibiting an apparent 22 viscosity (ηapp) of 0.88 Pa s at a shear rate of 10/s. To investigate the impact of carbohydrate source on the production yield and chemical structure of EPS and the viscosity of EPS solution, a chemically defined medium (CDM) has been developed. Results of TLC, HPLC, 25 and 1H NMR spectroscopy indicated that the chemical structures of EPS released in MRS and in the CDM supplemented with glucose, galactose, lactose or sucrose were very similar. All the 1% solutions of EPSs released in CDMs were highly... |
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Palavras-chave: Chemical structure; Chemically defined medium; Exopolysaccharide; Lactic acid bacteria; Viscosity. |
| Ano: 2010 |
URL: http://ir.obihiro.ac.jp/dspace/handle/10322/2694 |
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| 関川, 三男; 河村, 多美; 藤井, はるか; 島田, 謙一郎; 福島, 道広; 三上, 正幸; SEKIKAWA, M.; KAWAMURA, T.; FUJII, H.; SHIMADA, K.; FUKUSHIMA, M.; MIKAMI, M.. |
| In this study，the effect of arginine (Arg) of the NaCl induced growth inhibition was examined for Sta. carnosus and P.acidilactici which isolated from the commercial starter culture of fermented sausage. When Arg and/or NaCl were added to MRS broth and cultured with shaking，the differences were not recorded in the broth pH，the nitrate reduction activity，and the protein degradation activity. However，the viable count of both strains had decreased by adding NaCl. The addition of Arg has increased the number of recovered cell and it was remarkable in Sta.carnosus. Arg added broth was metabolized by both strain，the content of Arg in broth was decreased， especially it was disappeared in cultured broth of Sta.carnosus. SEM photographs showed an enlarged and... |
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Palavras-chave: 醗酵食肉製品; 乳酸菌; 食塩; アルギニン; Fermented meat; Lactic acid bacteria; Salt; Arginine. |
| Ano: 2003 |
URL: http://ir.obihiro.ac.jp/dspace/handle/10322/3092 |
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| 小嶋, 道之; 青山, 将; KOJIMA, Michiyuki; AOYAMA, Masaru. |
| 豆乳100ml に市販の0.03ml 酢酸を加えてオートクレーブ(121℃, 15分間) すると, 大豆タンパ ク質は凝固した｡ロ液は, 淡黄色の酸処理豆腐ホエーであり, この酸処理豆腐ホエー(pH4.0前後) で乳酸菌を培養することができた｡また, 酸処理した凝固タンパク質は家畜の飼料として利用可能 であった｡この酸処理手法は, 豆腐製造過程での廃液(豆腐ホエー) にも利用でき, 未利用資源で ある豆腐ホエーが, 乳酸菌培養用の培地として有効であることを明らかにした｡また, 豆腐残査 (OKARA) に添加して, 保存期間の延長が可能であった｡ In the current studies, we found that addition of 0.03 ml acetic acid to 100 ml soy milk caused it to solidify when autoclaved for 15 min at 121℃. The whey remaining after this process is light yellow in color, has a pH of approximately 4.0, and acted as an effective medium for culturing lactic acid bacteria. To investigate the potential of the solidified protein as a feed for domestic animals, the protein was fed to a Holstein cow over a week and was usually more than 95% consumed.... |
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Palavras-chave: 豆腐製造; 豆腐ホエー; 酢酸処理; 乳酸菌発酵; オカラ; Tofu making; Tofu whey; Acetic acid treatment; Lactic acid bacteria; Fermentation; OKARA. |
| Ano: 2004 |
URL: http://ir.obihiro.ac.jp/dspace/handle/10322/88 |
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| Registros recuperados: 74 | |
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