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Antimicrobial and antioxidant activities of cactus polyphenols extract on seafood preservation ArchiMer
Besbes, Nadia; Joffraud, Jean-jacques; Ben Khemis, Ines; Amri, Mohamed; Sadok, Saloua.
The present work investigated the antimicrobial and antioxidant activities of polyphenols extracted from cactus (Opuntia ficus indica) fruit-peels on sardine fillets during refrigerated storage. Biochemical, microbiological and sensorial indicators of treated sardine fillets; were studied comparatively to control lot. Microbial communities were characterized using phenotyping and molecular identification of bacterial isolates; and culture-independent method (PCR-TTGE) for fingerprinting of bacterial DNA extracted from fillets. A principal component analysis (PCA) of all the studied descriptors and variables revealed that discrimination along first principal component (PC1) was mainly correlated positively with peroxidation level and storage time but...
Tipo: Text Palavras-chave: Cactus polyphenols; PCR-TTGE; Biochemical indicators; PCA analysis; Sardine fillets; Sensorial analysis.
Ano: 2016 URL: https://archimer.ifremer.fr/doc/00368/47881/47897.pdf
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Caractérisation et quantification moléculaires de l’écosystème microbien d’altération du saumon cru et des crevettes cuites ArchiMer
Mace, Sabrina.
Raw salmon and cooked shrimp sold in supermarket are usually found under vacuum or CO2 modified atmosphere packaging (MAP). This type of packaging inhibit growth of some bacteria, therefore, CO2 tolerant bacteria dominate spoilage microbiota of these products. The aim of this study is to improve knowledge about bacteria involved in spoilage. Spoilage microbial ecosystems of raw salmon and tropical cooked shrimp were described using classic miocrobiological and molecular methods like PCR-TTGE and pyrosequencing. Lactic acid bacteria, notably Lactococcus piscium, Carnobacterium maltaromaticum, Carnobacterium divergens, Lactobacillus sakei, and Gram negative bacteria like Photobacterium phosphoreum and Enterobacteriaceae (Serratia spp.) has been described as...
Tipo: Text Palavras-chave: Produits de la mer; Microbiote; PCR-TTGE; Pyroséquençage; Potentiel d’altération; P. phosphoreum; PCR en temps-réel; Seafood products; Microbiota; PCR-TTGE; Pyrosequencing; Spoilage potential; P. phosphoreum; Real-time PCR.
Ano: 2013 URL: https://archimer.ifremer.fr/doc/00166/27773/25963.pdf
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Development and validation of PCR primers to assess the diversity of Clostridium spp. in cheese by temporal temperature gradient gel electrophoresis Inra
Le Bourhis, A.G.; Saunier, K.; Dore, J.; Carlier, J.P.; Chamba, J.F.; Popoff, M.R.; Tholozan, J.L..
A nested-PCR temporal temperature gradient gel electrophoresis (TTGE) approach was developed for the detection of bacteria belonging to phylogenetic cluster I of the genus Clostridium (the largest clostridial group, which represents 25% of the currently cultured clostridial species) in cheese suspected of late blowing. Primers were designed based on the 16S rRNA gene sequence, and the specificity was confirmed in PCRs performed with DNAs from cluster I and non-cluster I species as the templates. TTGE profiles of the PCR products, comprising the V5-V6 region of the 16S rRNA gene, allowed us to distinguish the majority of cluster I species. PCR-TTGE was applied to analyze commercial cheeses with defects. All cheeses gave a signal after nested PCR, and on the...
Tipo: Journal Article Palavras-chave: CHEESE; PCR-TTGE; CLASSIFICATION; RIBOSOMAL DNA.
Ano: 2005 URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD200894b4c2a1&uri=/notices/prodinra1/2008/06/
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Easy DNA extraction method and optimisation of PCR-temporal temperature gel electrophoresis to identify the predominant high and low GC-content bacteria from dairy products Inra
Parayre-Breton, S.; Falentin, H.; Madec, M.N.; Sivieri, K.; Le Dizes, A.S; Sohier, D.; Lortal, S..
Molecular fingerprinting of bacterial ecosystems has recently increased in food microbiology. The aim of this work was to develop a rapid and easy method to extract DNA from various cheeses, and to optimize the separation of low and high GC-content bacteria by PCR-Temporal Temperature Gel Electrophoresis (PCR-TTGE).Seventy six strains belonging to 50 of the most frequently encountered bacterial species in dairy products were used to construct a database. Specific PCR-TTGE ladders containing 17 species forming a regular scale were created. Amplicons of these species were sequenced and the GCcontent plotted against the migration distance: the correlation coefficients obtained were r2=0.97 and r2=0.99, respectively for high and low GCcontents. The extraction...
Tipo: Journal Article Palavras-chave: Bacteria; Dairy products; Identification; DNA; PCR-TTGE.
Ano: 2007 URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD2008e4e9b4a7&uri=/notices/prodinra1/2008/08/
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First metabolomic approach of the epiphytic bacteria-marine diatom Haslea ostrearia relationships ArchiMer
Mondeguer, Florence; Lepinay, Alexandra; Capiaux, Hervé; Turpin, Vincent; Baron, Regis; Hess, Philipp; Lebeau, Thierry; Boug,.
The marine diatom Haslea ostrearia [1] produces a water-soluble blue-pigment named marennine [2] of economic interest. But the lack of knowledge of the ecological conditions, under which this microalga develops in its natural ecosystem, more especially bacteria H. ostrearia interactions, prevents any optimization of its culture in well-controlled conditions. The structure of the bacterial community was analyzed by PCR-TTGE before and after the isolation of H. ostrearia cells recovered from 4 localities, to distinguish the relative part of the biotope and the biocenose and eventually to describe the temporal dynamic of the structure of the bacterial community at two time-scales. The differences in genetic fingerprints, more especially high between two H....
Tipo: Text Palavras-chave: Haslea ostrearia; Marine diatom; Co-culture microalgae; Bacterial community; PCR-TTGE; High Resolution Mass Spectrometry; Untargeted metabolomics.
Ano: 2016 URL: https://archimer.ifremer.fr/doc/00342/45367/44862.pdf
Registros recuperados: 5
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