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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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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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Quantification des bactéries histaminogènes et maîtrise de la formation d'histamine dans les produits marins par biopréservation ArchiMer
Podeur, Gaetan.
Histamine-producing bacteria were isolated from naturally contaminated seafood, some of responsible for histamine-poisoning. At the same time, lactic acid bacteria were isolated on the same products and clustered according to their inhibitory activity against 4 histamine-producing species. Most of the strains were identified as Lactobacillus fuchuensis or Lactobacillus sakei. Twelve lactic acid bacteria were selected for challenge-test on canned, cooked or smoked tuna. Challenge-test combined with sensory analysis performed on cooked vacuum-packed tuna against Morganella psychrotolerans and Morganella morganii, demonstrated an important inhibitory effect on growth and production of histamine with L. sakei CNCM I-4707. Bacterial count was reduced by 3 to 5...
Tipo: Text Palavras-chave: Biopréservation; Thon; Bactérie lactique; Intoxication histaminique; Morganella morganii; Morganella psychrotolerans; Lactobacillus sakei; Analyse sensorielle; PCR en temps réel; Étape d'enrichissement; RT-qPCR; Biopreservation; Tuna; Lactic acid bacteria; Scombroid poisoning; Morganella morganii; Morganella psychrotolerans; Lactobacillus sakei; Sensory analysis; Real-time PCR; Enrichment step; RT-qPCR.
Ano: 2014 URL: https://archimer.ifremer.fr/doc/00241/35203/33709.pdf
Registros recuperados: 3
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