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Registros recuperados: 3
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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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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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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
Registros recuperados: 3
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