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Adaptation to Cold and Proteomic Responses of the Psychrotrophic Biopreservative Lactococcus piscium Strain CNCM I-4031 ArchiMer
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...
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Ano: 2010 URL: http://archimer.ifremer.fr/doc/00019/13047/10150.pdf
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Caractérisation de bactéries lactiques psychrotrophes en vue de leur utilisation dans la biopréservation des aliments. Étude physiologique et moléculaire des mécanismes d’adaptation au froid ArchiMer
Matamoros, Sebastien.
Lactic acid bacteria strains were isolated from seafood products and clustered according to their inhibiting capacities against 14 food borne spoiling and pathogenic strains in order to develop applications in biopreservation. Most of the strains were identified as Leuconostoc gelidum and Lactococcus piscium. Detailed identification of one strain of the Lactococcus piscium strains suggests that it is a new specie. According to sensory analysis results, 2 strains belonging to the Leuconostoc gelidum specie were the most efficient for the enhancement of the shelf life of vacuum packed peeled and cooked shrimps. Similar results were obtained in cold smoked salmon with one strains of Lactococcus sp. A challenge test against three pathogenic strains (Listeria...
Tipo: Text Palavras-chave: Biopréservation; Crevettes; Saumon fumé; Analyse sensorielle; Protéine de choc froid; Lactococcus sp. nov.; Leuconostoc gelidum; Psychrotrophe; Biopreservation; Shrimps; Cold-smoked salmon; Sensory analysis; Cold-shock protein; Lactococcus sp. nov.; Leuconostoc gelidum; Psychrotrophic.
Ano: 2008 URL: http://archimer.ifremer.fr/doc/00050/16148/13631.pdf
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Comportement d'une bactérie lactique psychrotrophe à différentes températures ArchiMer
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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Selection and evaluation of seafood-borne psychrotrophic lactic acid bacteria as inhibitors of pathogenic and spoilage bacteria ArchiMer
Matamoros, Sebastien; Pilet, Marie-france; Gigout, Frederique; Prevost, Herve; Leroi, Francoise.
In this study, inhibitory psychrotrophic lactic acid bacteria were isolated and investigated for future use in biopreservation of seafood products. Screening of 5575 colonies isolated from various seafood products resulted in the selection of 132 colonies presenting inhibitory properties. Among them, 52 isolates had characteristics of LAB and showed growth at 15 °C but not at 30 °C. The inhibition spectrum of these 52 isolates against 14 target strains (Gram-positive and -negative) showed inhibition of typical seafood spoiling and pathogenic bacteria and enabled the formation of seven interesting clusters. Sequencing of the 16S rRNA gene of a representative isolate from each cluster identified three Leuconostoc gelidum, two Lactococcus piscium, one...
Tipo: Text Palavras-chave: Carnobacterium alterfunditum; Lactobacillus fuchuensis; Leuconostoc gelidum; Lactococcus piscium; Psychrotrophic; Inhibition; Seafood; Lactic acid bacteria.
Ano: 2009 URL: http://archimer.ifremer.fr/doc/2009/publication-6472.pdf
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Selection of non-tyramine producing Carnobacterium strains for the biopreservation of cold-smoked salmon ArchiMer
Brillet-viel, Anne; Matamoros, Sebastien; Blanchet-chevrollier, Christine; Leroi, Francoise; Prevost, Hervé; Pilet, Marie-france.
In this study, we have screened a colLection of Carnobacterium strains that could be used for biopreservation in order to find a natural tyramine negative strain. This screening was performed using the detection of a part of the tyrosine decarboxylase gene by PCR test. On 35 strains of Carnobacterium tested, all showed the presence of the tdc gene suggesting that they all produce tyramine. This was assessed by the quantification of tyramine production for 10 strains. In a second part, a mutation procedure using ethyl methyl sulfonate was used to select a tyramine negative mutant of Carnobacterium divergens V41 that 1S a good candidate for biopreservation applications. A mutant strain called C. divergens V41A8 was selected and characterized. The mutant was...
Tipo: Text Palavras-chave: Salmon; Carnobacterium; Biopreservation.
Ano: 2006 URL: http://archimer.ifremer.fr/doc/00007/11824/8574.pdf
Registros recuperados: 5
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