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| 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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| 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... |
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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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| 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... |
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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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| 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 |
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