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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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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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