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Registros recuperados: 6
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A unique in vivo experimental approach reveals metabolic adaptation of the probiotic Propionibacterium freudenreichii to the colon environment ArchiMer
Saraoui, Taous; Parayre, Sandrine; Guernec, Gregory; Loux, Valentin; Montfort, Jerome; Le Cam, Aurelie; Boudry, Gaelle; Jan, G; Falentin, Helene.
Background Propionibacterium freudenreichii is a food grade bacterium consumed both in cheeses and in probiotic preparations. Its promising probiotic potential, relying largely on the active release of beneficial metabolites within the gut as well as the expression of key surface proteins involved in immunomodulation, deserves to be explored more deeply. Adaptation to the colon environment is requisite for the active release of propionibacterial beneficial metabolites and constitutes a bottleneck for metabolic activity in vivo. Mechanisms allowing P. freudenreichii to adapt to digestive stresses have been only studied in vitro so far. Our aim was therefore to study P. freudenreichii metabolic adaptation to intra-colonic conditions in situ. Results We...
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Ano: 2013 URL: http://archimer.ifremer.fr/doc/00171/28205/26433.pdf
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Bioprotective Effect of Lactococcus piscium CNCM I-4031 Against Listeria monocytogenes Growth and Virulence ArchiMer
Saraoui, Taous; Leroi, Francoise; Chevalier, Frederique; Cappelier, Jean-michel; Passerini, Delphine; Pilet, Marie-france.
Listeria monocytogenes is a Gram-positive pathogen occurring in many refrigerated ready-to-eat foods. It is responsible for foodborne listeriosis, a rare but severe disease with a high mortality rate (20–30%). Lactococcus piscium CNCM I-4031 has the capacity to prevent the growth of L. monocytogenes in contaminated peeled and cooked shrimp and in a chemically defined medium using a cell-to-cell contact-dependent mechanism. To characterize this inhibition further, the effect of L. piscium was tested on a collection of 42 L. monocytogenes strains. All strains were inhibited but had different sensitivities. The effect of the initial concentration of the protective and the target bacteria revealed that the inhibition always occurred when L. piscium had reached...
Tipo: Text Palavras-chave: Biopreservation; Lactococcus piscium; Listeria monocytogenes; Co-culture; Cell ratio; Scanning electron microscopy; Virulence.
Ano: 2018 URL: https://archimer.ifremer.fr/doc/00449/56065/57588.pdf
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Complete Genome Sequence of Lactococcus piscium CNCM I-4031, a Bioprotective Strain for Seafood Products ArchiMer
Marché, Laurent; Saraoui, Taous; Remenant, Benoit; Zagorec, Monique; Prévost, Hervé; Delbarre-ladrat, Christine; Leroi, Francoise; Pilet, Marie France.
Lactococcus piscium CNCM I-4031 is a psychotrophic foodborne lactic acid bacterium showing potential interest for the biopreservation of seafood products due to its inhibition properties toward pathogenic and spoilage bacteria. The analysis of its genome will provide a better understanding of the mechanisms of interaction between these bacteria.
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Ano: 2017 URL: https://archimer.ifremer.fr/doc/00369/47973/47998.pdf
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Improving simultaneously the quality and safety of cooked and peeled shrimp using a cocktail of bioprotective lactic acid bacteria ArchiMer
Saraoui, Taous; Cornet, Josiane; Guillouet, Emilie; Pilet, Marie France; Chevalier, Frederique; Joffraud, Jean-jacques; Leroi, Francoise.
Tropical shrimp is of considerable economic importance in the word but is highly perishable due to microbial and chemical degradation. Biopreservation is a food preservation technology based on the addition of “positive” bacteria able to kill or prevent the growth of undesirable microorganisms. Two strains of lactic acid bacteria (LAB) have previously been selected for a biopreservation strategy: Lactococcus piscium CNCM I-4031, for its ability to prevent the sensory deterioration of seafood and Carnobacterium divergens V41, which inhibits growth of Listeria monocytogenes. The objective was to test the association of the two strains to improve both the quality and safety of shrimp. In a first trial, the two LAB were inoculated alone or in a cocktail in...
Tipo: Text Palavras-chave: Carnobacterium divergens V41; Lactococcus piscium CNCM I-4031; Penaeus vannamei; Listeria monocytogenes; Biopreservation.
Ano: 2017 URL: https://archimer.ifremer.fr/doc/00353/46412/46140.pdf
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Inhibition mechanism of Listeria monocytogenes by a bioprotective bacteria Lactococcus piscium CNCM I-4031 ArchiMer
Saraoui, Taous; Fall, Papa-abdoulaye; Leroi, Francoise; Antignac, Jean-philippe; Chereau, Sylvain; Pilet, Marie France.
Listeria monocytogenes is a pathogenic Gram positive bacterium and the etiologic agent of listeriosis, a severe food-borne disease. Lactococcus piscium CNCM I-4031 has the capacity to prevent the growth of L. monocytogenes in contaminated peeled and cooked shrimp. To investigate the inhibititory mechanism, a chemically defined medium (MSMA) based on shrimp composition and reproducing the inhibition observed in shrimp was developed. In co-culture at 26°C, L. monocytogenes was reduced by 3-4 log CFU g-1 after 24 h. We have demonstrated that the inhibition was not due to secretion of extracellular antimicrobial compounds as bacteriocins, organic acids and hydrogen peroxide. Global metabolomic fingerprints of these strains in pure culture were assessed by...
Tipo: Text Palavras-chave: Listeria monocytogenes; Lactococcus piscium; Nutrients competition; Cellular contact; Chemically defined medium; Bacterial interaction.
Ano: 2016 URL: https://archimer.ifremer.fr/doc/00250/36123/34677.pdf
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Lactococcus piscium : a psychotrophic lactic acid bacterium with bioprotective or spoilage activity in food - a review ArchiMer
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
Registros recuperados: 6
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