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| Registros recuperados: 53 | |
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| Garnier, Matthieu; Matamoros, Sebastien; Chevret, Didier; Pilet, Marie-france; Leroi, Francoise; Tresse, Odile. |
| There is considerable interest in the use of psychrotrophic bacteria for food biopreservation and in the understanding of cold adaptation mechanisms. The psychrotrophic biopreservative Lactococcus piscium strain CNCM I-4031 was studied for its growth behavior and proteomic responses after cold shock and during cold acclimation. Growth kinetics highlighted the absence of growth latency after cold shock, suggesting a very high promptness in cold adaptation, a behavior that has never been described before for lactic acid bacteria (LAB). A comparative proteomic analysis was applied with two-dimensional gel electrophoresis (2-DE), and upregulated proteins were identified by liquid chromatography-tandem mass spectrometry (LC-MS/MS). Both cold shock and cold... |
| Tipo: Text |
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| Ano: 2010 |
URL: http://archimer.ifremer.fr/doc/00019/13047/10150.pdf |
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| 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... |
| Tipo: Text |
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| Ano: 2013 |
URL: http://archimer.ifremer.fr/doc/00130/24157/22163.pdf |
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| Elmnasser, Noura; Ritz, Magali; Leroi, Francoise; Orange, Nicole; Bakhrouf, Amina; Federighi, Michel. |
| Pulsed light is a new method intended for the decontamination of food surfaces using short, high frequency pulses of an intense broad spectrum. The effects of broad spectrum pulsed light on the survival of Listeria monocytogenes Scott A, Listeria monocytogenes CNL, Pseudomonas fluorescens MF37 and Photobacterium phosphoreum SF680 populations on agar and in a liquid medium were investigated during this study. The sterilisation system generated 1.5 J cm(-2) per pulse with eight lamps for 300 mu s. In the case of surface-seeded cells, a 7.8, 8.14 and > 7.14 log reduction was obtained for L. monocytogenes, Ps. fluorescens MF37 and Ph. phosphoreum, respectively, after a single pulse of treatment. Inactivation levels were lower for depth-plated cells: indeed,... |
| Tipo: Text |
Palavras-chave: Efficiency; Inactivation; Bacteria; Treatment; Pulsed light. |
| Ano: 2007 |
URL: http://archimer.ifremer.fr/doc/2007/publication-3041.pdf |
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| Leroi, Francoise. |
| La composition de la microflore des produits marins dépend d'importants facteurs tel que : - la flore initiale de la matière première, qui elle-même dépend des conditions environnementales - la flore de recontamination pendant les différentes étapes du procédé de transformation - les facteurs environnementaux liés à la matrice et qui vont permettre la croissance bactérienne (pH, température, sel, potentiel redox, interactions microbiennes etc…). |
| Tipo: Text |
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| Ano: 2009 |
URL: http://archimer.ifremer.fr/doc/00002/11340/7889.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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| Brillet, Anne; Pilet, M; Prevost, H; Bouttefroy, A; Leroi, Francoise. |
| The aim of this study was to demonstrate the inhibitory capacity of Carnobacterium strains against a collection of Listeria monocytogenes strains in cold-smoked salmon (CSS). Methods and Results: Three bacteriocin-producing strains, Carnobacterium divergens V41, C. piscicola V1 and C. piscicola SF668, were screened for their antilisterial activity against a collection of 57 L. monocytogenes strains selected from the French smoked salmon industry, using an agar spot test. All the Listeria strains were inhibited but three different groups could be distinguished differing in sensitivity to the three Carnobacterium strains. However, C. divergens V41 always had the highest inhibitory effect. The antilisterial capacity was then tested in sterile CSS blocks... |
| Tipo: Text |
Palavras-chave: Listeria monocytogenes; Cold smoked salmon; Carnobacterium; Biopreservation; Bacteriocin. |
| Ano: 2004 |
URL: http://archimer.ifremer.fr/doc/2004/publication-610.pdf |
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| Leroi, Francoise. |
| Consumer trends indicate an increasing demand for natural, minimally processed convenience seafood with few additives. Biopreservation techniques developed by researchers in France to control Listeria monocytogenes and to extend shelf life of mildly preserved seafood have been commercialised. |
| Tipo: Text |
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| Ano: 2011 |
URL: http://archimer.ifremer.fr/doc/00057/16784/14238.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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| Silbande, A.; Cornet, Josiane; Cardinal, Mireille; Chevalier, Frederique; Rochefort, K.; Smith-ravin, J.; Adenet, S.; Leroi, Francoise. |
| Aim The spoilage potential of 28 bacterial strains isolated from spoiled raw yellowfin tuna was evaluated. Methods and Results Bacterial species were inoculated in irradiated tuna matrix. Chemical changes, bacterial growth and sensory quality were monitored during aerobic storage at 8°C. Pseudomonas spp., Enterobacter spp. and Escherichia hermanii had no spoiling effect. Brochothrix thermosphacta and Carnobacterium divergens/maltaromaticum developed moderate unpleasant odors. Hafnia paralvei and Serratia spp. released strong off-odors (pyrrolidine, sulfur/cabbage). No bacterial group (except H. paralvei) combined with Pseudomonas spp. deteriorated the sensory quality of tuna. When C. divergens/maltaromaticum was associated with H. paralvei or B.... |
| Tipo: Text |
Palavras-chave: Bacterial interactions; Bacterial species; Fish; Pseudomonas; Sensory quality; Spoilage potential; Tropical; Tuna. |
| Ano: 2018 |
URL: https://archimer.ifremer.fr/doc/00414/52557/53395.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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| Matamoros, Sebastien; Leroi, Francoise; Prevost, Herve; Pilet, Marie-france. |
| La souche de Lactococcus sp. EU2241 a été isolée à partir de saumon emballé sous atmosphère modifiée. Elle a montré d'exellentes aptitudes à la biopréservation, augmentant la durée de vie de crevettes décortiquées sous vide, de saumon fumé et permettant d'inhiber de 2 logs la croissance de Listeria monocytogenes et Staphylococcus aureus sur du saumon fumé. L'objectif de ces travaux est de caractériser le comportement à basse température de cette souche, et d'identifier les mécanismes moléculaires intervenant dans sa capacité à s'adapter aux basses températures. Ce travail a été réalisé dans le cadre du projet intégré (IP) SEAFOODplus accordé par la commission européenne sous le numéro FOOD-CT-2004-506359. |
| Tipo: Text |
Palavras-chave: Psychrotrophe; Bactérie lactique; Psychrotrophic; Lactic bacteria. |
| Ano: 2007 |
URL: http://archimer.ifremer.fr/doc/2007/acte-3986.pdf |
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| Leroi, Francoise. |
| Bien que recherchés pour leurs qualités nutritionnelles, les produits alimentaires marins sont associés à de nombreux risques sanitaires, dont plusieurs leur sont relativement spécifiques. L'utilisation de bactéries dites « protectrices » est une solution innovante pour lutter contre le développement d’agents pathogènes ou altérants et pour garantir la qualité et la sécurité de ces produits. |
| Tipo: Text |
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| Ano: 2014 |
URL: https://archimer.ifremer.fr/doc/00241/35192/34869.pdf |
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| Podeur, Gaetan; Dalgaard, Paw; Leroi, Francoise; Prevost, Herve; Ernborg, Jette; Martinussen, Jan; Hansen, Lars Hestbjerg; Filet, Marie-france. |
| Histamine fish poisoning is common and due to toxic concentrations of histamine often produced by Gram-negative bacteria in fin-fish products with a high content of the free amino acid histidine. The genus Morganella includes two species previously reported to cause incidents of histamine fish poisoning. Morganella morganii and Morganella psychrotolerans are both strong producer of histamine. However, little is known about the occurrence and critical stages for fish contamination with these bacteria. To elucidate contamination routes of Morganella, specific real-time quantitative PCR (RTi qPCR) methods for quantification of M. morganii and M. psychrotolerans have been developed. Selective primers amplified a 110 bp region of the vasD gene for M.... |
| Tipo: Text |
Palavras-chave: Histamine-producing bacteria; Tuna; Selective medium; Enterobacteriaceae; Galactokinase; Type VI secretion system. |
| Ano: 2015 |
URL: https://archimer.ifremer.fr/doc/00254/36551/35096.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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| Registros recuperados: 53 | |
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