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Registros recuperados: 11
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Characterisation of the spoilage microbiota in raw salmon (Salmo salar) steaks stored under vacuum or modified atmosphere packaging combining conventional methods and PCR–TTGE ArchiMer
Mace, Sabrina; Cornet, Josiane; Chevalier, Frederique; Cardinal, Mireille; Pilet, Marie-france; Dousset, Xavier; Joffraud, Jean-jacques.
In order to characterise the spoilage related to microbiota of raw salmon, a combination of culture-dependent and -independent methods, including PCR–TTGE, was used to analyse 3 raw salmon batches stored for 3 days at chilled temperature in modified atmosphere packaging (MAP) (50% CO2/50% N2) or under vacuum. Sensory evaluation, microbiological enumeration and chemical analysis were performed after 3, 7 and 10 days of storage. At the onset of spoilage, 65 bacterial isolates were picked from the plates. Thus, 13 different genera or species were identified by phenotypic and molecular tests: Serratia spp., Photobacterium phosphoreum, Yersinia intermedia, Hafnia alvei, Buttiauxella gaviniae, Pseudomonas sp., Carnobacterium maltaromaticum, Carnobacterium...
Tipo: Text Palavras-chave: Seafood; Culture-independent method (PCR-TTGE); Sensory analysis; Photobacterium phosphoreum; Lactococcus piscium.
Ano: 2012 URL: https://archimer.ifremer.fr/doc/00052/16277/13779.pdf
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Development of a Rapid Real-Time PCR Method as a Tool To Quantify Viable Photobacterium phosphoreum Bacteria in Salmon (Salmo salar) Steaks ArchiMer
Mace, Sabrina; Mamlouk, Kelthoum; Chipchakova, Stoyka; Prevost, Herve; Joffraud, Jean-jacques; Dalgaard, Paw; Pilet, Marie-france; Dousset, Xavier.
A specific real-time PCR quantification method combined with a propidium monoazide sample treatment step was developed to determine quantitatively the viable population of the Photobacterium phosphoreum species group in raw modified-atmosphere-packed salmon. Primers were designed to amplify a 350-bp fragment of the gyrase subunit B gene (gyrB) of P. phosphoreum. The specificity of the two primers was demonstrated by using purified DNA from 81 strains of 52 different bacterial species. When these primers were used for real-time PCR in pure culture, a good correlation (R-2 of 0.99) was obtained between this method and conventional enumeration on marine agar (MA). Quantification was linear over 5 log units as confirmed by using inoculated salmon samples. On...
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Ano: 2013 URL: https://archimer.ifremer.fr/doc/00135/24623/22772.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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Evaluation of the spoilage potential of bacteria isolated from spoiled raw salmon (Salmo salar) fillets stored under modified atmosphere packaging ArchiMer
Mace, Sabrina; Joffraud, Jean-jacques; Cardinal, Mireille; Malcheva, Mariya; Cornet, Josiane; Lalanne, Valerie; Chevalier, Frederique; Serot, Thierry; Pilet, Marie-france; Dousset, Xavier.
The spoilage potential of eight bacterial groups/species (Serratia spp., Hafnia alvei, Brochothrix thermosphacta, Carnobacterium maltaromaticum, Shewanella baltica, Lactococcus piscium, Photobacterium phosphoreum, "other Enterobacteriaceae" [containing one strain of Moellerella sp., Morganella sp. and Pectobacterium sp.]) isolated from spoiled raw salmon fillets stored under modified atmosphere packaging (MAP) was evaluated by inoculation into sterile raw salmon cubes followed by storage for 12 days at 8 degrees C. Microbial growth and sensory changes were monitored during the storage period. The dominant spoilage bacteria were C maltaromaticum, H. alvei and P. phosphoreum. In order to further characterize their spoilage potential and to study the effect...
Tipo: Text Palavras-chave: Spoilage potential; Bacterial interaction; Specific spoilage organism; Atlantic salmon; Volatile compounds.
Ano: 2013 URL: http://archimer.ifremer.fr/doc/00125/23656/22006.pdf
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Genetic diversity analysis of isolates belonging to the Photobacterium phosphoreum species group collected from salmon products using AFLP fingerprinting ArchiMer
Jerome, Marc; Mace, Sabrina; Dousset, Xavier; Pot, Bruno; Joffraud, Jean-jacques.
An accurate amplified fragment length polymorphism (AFLP) method, including three primer sets for the selective amplification step, was developed to display the phylogenetic position of Photobacterium isolates collected from salmon products. This method was efficient for discriminating the three species Photobacterium phosphoreum, Photobacterium iliopiscarium and Photobacterium kishitanii, until now indistinctly gathered in the Photobacterium phosphoreum species group known to be strongly responsible for seafood spoilage. The AFLP fingerprints enabled the isolates to be separated into two main clusters that, according to the type strains, were assigned to the two species P. phosphoreum and P. iliopiscarium. P. kishitanii was not found in the collection....
Tipo: Text Palavras-chave: Photobacterium phosphoreum; AFLP; GyrB-gene; LuxA-gene; Salmon products; Seafood spoilage.
Ano: 2016 URL: https://archimer.ifremer.fr/doc/00286/39712/38167.pdf
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Hurdle technology to ensure the safety of seafood products ArchiMer
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...
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Ano: 2008 URL: http://archimer.ifremer.fr/doc/2006/publication-6492.pdf
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Maîtrise du développement de Listeria monocytogenes dans le saumon fumé : intérêt de la biopréservation par des bactéries lactiques ArchiMer
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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Origin and ecological selection of core and food-specific bacterial communities associated with meat and seafood spoilage ArchiMer
Chaillou, Stephane; Chaulot-talmon, Aurelie; Caekebeke, Helene; Cardinal, Mireille; Christieans, Souad; Denis, Catherine; Desmonts, Marie Helene; Dousset, Xavier; Feurer, Carole; Hamon, Erwann; Joffraud, Jean-jacques; La Carbona, Stephanie; Leroi, Francoise; Leroy, Sabine; Lorre, Sylvie; Mace, Sabrina; Pilet, Marie-france; Prevost, Herve; Rivollier, Marina; Roux, Dephine; Talon, Regine; Zagorec, Monique; Champomier-verges, Marie-christine.
The microbial spoilage of meat and seafood products with short shelf lives is responsible for a significant amount of food waste. Food spoilage is a very heterogeneous process, involving the growth of various, poorly characterized bacterial communities. In this study, we conducted 16S ribosomal RNA gene pyrosequencing on 160 samples of fresh and spoiled foods to comparatively explore the bacterial communities associated with four meat products and four seafood products that are among the most consumed food items in Europe. We show that fresh products are contaminated in part by a microbiota similar to that found on the skin and in the gut of animals. However, this animal-derived microbiota was less prevalent and less abundant than a core microbiota,...
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Ano: 2015 URL: https://archimer.ifremer.fr/doc/00268/37960/37199.pdf
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Response of Listeria monocytogenes to liquid smoke ArchiMer
Guilbaud, Morgan; Chafsey, Ingrid; Pilet, Marie-france; Leroi, Francoise; Prevost, Herve; Hebraud, Michel; Dousset, Xavier.
Aims: To investigate the effect of liquid smoke on growth, survival, proteomic pattern and haemolytic potential of Listeria monocytogenes. Methods and Results: Growth and survival curves were recorded in brain-heart infusion broth supplemented with three concentrations of liquid smoke. L. monocytogenes growth was inhibited in the presence of 15 mu g ml(-1) phenol while a rapid decrease in cell viability occurred in the presence of 30 mu g ml(-1) phenol. The proteome of L. monocytogenes cytosoluble proteins was slightly modified after 2-h incubation with 30 mu g ml(-1) phenol but no protein already characterized in response to other known stresses was induced, except the protease ClpP. Liquid smoke inhibited the haemolytic potential without affecting hly...
Tipo: Text Palavras-chave: Survival; Stress; Proteome analysis; Listeria monocytogenes; Liquid smoke; Haemolysis.
Ano: 2008 URL: http://archimer.ifremer.fr/doc/2008/publication-4522.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...
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Ano: 2011 URL: https://archimer.ifremer.fr/doc/00040/15089/12431.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,...
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Ano: 2010 URL: http://archimer.ifremer.fr/doc/00006/11709/8365.pdf
Registros recuperados: 11
Primeira ... 1 ... Última
 

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