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Registros recuperados: 8
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Biodiversity of Listeria monocytogenes sensitivity to bacteriocin-producing Carnobacterium strains and application in sterile cold-smoked salmon ArchiMer
Brillet, Anne; Pilet, M; Prevost, H; Bouttefroy, A; Leroi, Francoise.
The aim of this study was to demonstrate the inhibitory capacity of Carnobacterium strains against a collection of Listeria monocytogenes strains in cold-smoked salmon (CSS). Methods and Results: Three bacteriocin-producing strains, Carnobacterium divergens V41, C. piscicola V1 and C. piscicola SF668, were screened for their antilisterial activity against a collection of 57 L. monocytogenes strains selected from the French smoked salmon industry, using an agar spot test. All the Listeria strains were inhibited but three different groups could be distinguished differing in sensitivity to the three Carnobacterium strains. However, C. divergens V41 always had the highest inhibitory effect. The antilisterial capacity was then tested in sterile CSS blocks...
Tipo: Text Palavras-chave: Listeria monocytogenes; Cold smoked salmon; Carnobacterium; Biopreservation; Bacteriocin.
Ano: 2004 URL: http://archimer.ifremer.fr/doc/2004/publication-610.pdf
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Effect of inoculation of Carnobacterium divergens V41, a biopreservative strain against Listeria monocytogenes risk, on the microbiological, chemical and sensory quality of cold-smoked salmon ArchiMer
Brillet, Anne; Pilet, Marie-france; Prevost, Hervé; Cardinal, Mireille; Leroi, Francoise.
The aim of this study was to develop a biopreservation strategy for cold-smoked salmon (CSS) by the use of lactic acid bacteria previously selected for their capability to inhibit the growth of Listeria monocytogenes in the product. The spoiling potential of three Carnobacterium strains (Carnobacterium divergens V41, Carnobacterium piscicola V1 and SF668) was tested in sterile CSS blocks inoculated by 10(4-5) CFU g(-1) and stored under vacuum for 9 days at 4 degrees C followed by 19 days at 8 degrees C. C. divergens V41 grew a little faster than the other strains and none of the three carnobacteria showed any adverse effect on quality of the product, i.e. no off-odour detected by a trained panel, no total volatile basic nitrogen (TVBN) production, no...
Tipo: Text Palavras-chave: Sensory analysis; Biogenic amine; Spoilage microflora; Carnobacterium; Biopreservation; Cold smoked salmon.
Ano: 2005 URL: http://archimer.ifremer.fr/doc/2005/publication-724.pdf
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Improved adsorption-desorption extraction applied to the partial characterization of the antilisterial bacteriocin produced by Carnobacterium maltaromaticum C2 BJM
Tulini,F. L; De Martinis,E.C.P.
Bacteriocins are ribosomally produced peptides useful for food biopreservation. An improved adsorption-desorption process is proposed for the partial purification of the bacteriocin produced by the fish isolate Carnobacterium maltaromaticum C2. Analyzis of extract by SDS-PAGE indicated this method may offer an alternative to improve the yield of purification of bacteriocins.
Tipo: Info:eu-repo/semantics/article Palavras-chave: Bacteriocins; LAB; Carnobacterium; SDS-PAGE.
Ano: 2010 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822010000200032
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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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Optimization of growth and bacteriocin activity of the food bioprotective Carnobacterium divergens V41 in an animal origin protein free medium ArchiMer
Brillet-viel, Anne; Pilet, Marie-france; Courcoux, Philippe; Prevost, Hervé; Leroi, Francoise.
Optimization of Carnobacterium divergens V41 growth and bacteriocin activity in a culture medium deprived of animal protein, needs for food bioprotection, was performed by using a statistical approach. In a screening experiment, twelve factors (pH, temperature, carbohydrates, NaCl, yeast extract, soy peptone, sodium acetate, ammonium citrate, magnesium sulphate, manganese sulphate, ascorbic acid and thiamine) were tested for their influence on the maximal growth and bacteriocin activity using a two-level incomplete factorial design with 192 experiments performed in microtiter plate wells. Based on results, a basic medium was developed and three variables (pH, temperature and carbohydrates concentration) were selected for a scale-up study in bioreactor. A...
Tipo: Text Palavras-chave: Optimization; Carnobacterium; Bacteriocin; Experimental design; Bioreactor; Growth; Cold-smoked salmon.
Ano: 2016 URL: https://archimer.ifremer.fr/doc/00345/45615/45236.pdf
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Sélection et caractérisation de souches de Carnobacterium pour la biopréservation du saumon fumé ArchiMer
Brillet, Anne.
In order to develop a biopreservation strategy in cold-smoked salmon, the inhibitory capacity of 3 bacteriocin-producing Carnobacterium strains isolated from fish have been tested towards Listeria monocytogenes strains. C. divergens V41 maintains the level of Listeria below 50 CFU/g in sterile cold-smoked salmon during the 28 days of vacuum storage at 4 and 8°C, thanks to the divercin V41 action. For its use in the product, the culture of the strain was optimized in a growth medium without animal protein. On commercial cold-smoked salmon slices, the strain inhibits slightly the endogenous microflora and doesn't modify the sensorial quality, but it produces tyramine, a biogenic amine. A non-producing tyramine mutant was obtained by chemical mutagenesis....
Tipo: Text Palavras-chave: Tyrosine decarboxylase; Tyramine; Cold smoked salmon; Listeria monocytogenes; Divercin V41; Carnobacterium; Biopreservation; Tyrosine décarboxylase; Tyramine; Saumon fumé; Listeria monocytogenes; Divercine V41; Carnobacterium; Biopréservation.
Ano: 2005 URL: http://archimer.ifremer.fr/doc/2005/these-2414.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
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Trial of probiotics to prevent the vertebral column compression syndrome in rainbow trout (Oncorhynchus mykiss Walbaum) ArchiMer
Aubin, Joel; Gatesoupe, Joel; Labbe, Laurent; Lebrun, Luc.
Two probiotics were tested as alternative treatment to limit the prevalence of the vertebral column compression syndrome (VCCS) in rainbow trout, compared with a preventive treatment with florfenicol. Either the antibiotic, or a lactic acid bacterium, Pediococcus acidilactici, or a yeast, Saccharomyces cerevisiae var. boulardii, was introduced into experimental diets, which were compared with the control diet without supplementation. The antibiotic caused some mortality during the first week after treatment, likely because of the toxicity of the compound. However, this antibiotic treatment limited the occurrence of VCCS to 3%, vs. 13% of fish affected in the control group. Pediococcus acidilactici provided the same level of protection as the antibiotic,...
Tipo: Text Palavras-chave: Carnobacterium; Debaryomyces hansenii; Pseudomonas; Antibiotic; Lactic acid bacterium; Yeast; Spinal deformities.
Ano: 2005 URL: http://archimer.ifremer.fr/doc/2005/publication-752.pdf
Registros recuperados: 8
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