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Registros recuperados: 7
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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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Études des interactions entre la bactérie bioprotectrice Lactococcus piscium et Brochothrix thermosphacta et Listeria monocytogenes dans la crevette tropicale ArchiMer
Fall, Papa-abdoulaye.
The bioprotective potential of Lactococcus piscium CNCM I-4031 towards a specific spoilage organism, Brochothrix thermosphacta, was studied on tropical cooked peeled shrimp packed under modified atmosphere. In co-culture, the growth of this spoilage bacterium was inhibited by 4 log ufc/g by L. piscium and the sensory quality of the product was improved during 31 days. The inhibition could not be attributed to lactic acid or nutritional competition for amino acids. The growth modelling of L. piscium and B. thermosphacta was performed in different conditions of temperature, pH and NaCl concentrations. The optimal growth values of these two bacteria are quite similar, however L. piscium seemed to be more psychrotolerant than B. thermosphacta but twice less...
Tipo: Text Palavras-chave: Biopreservation; Inhibition; Modélisation; Lactococcus piscium; Flore d’altération; Analyse sensorielle; Produits de la mer; Co-cultures; Biopreservation; Inhibition; Modelling; Lactococcus piscium; Spoilage microflora; Sensory analysis; Seafood products; Co-cultures.
Ano: 2011 URL: http://archimer.ifremer.fr/doc/00050/16164/13649.pdf
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Market trends of seafood products under international constraints: contractualisation, marketing strategies and new behaviours AgEcon
Gouin, Stephane; Charles, Erwan; Boude, J.P..
In the developed countries, especially in the European Union, demand for seafood products has increased very quickly (faster than that of meat products). This growth may be explained by the recurring problems of animal health impacts on other products (bovine spongiform encephalopathy (BSE), avian influenza (bird flu)...) and to the impacts of the environmental problems (dioxins...) which are less prevalent in seafood products. In addition, seafood products profit from an increasingly positive image positioned on the axis of nutrition- health. The enhancement of the markets is influenced more and more by the retailing channel (hyper and supermarkets). Indeed, France profits from being a pioneer in retailing, (more than 70% of the seafood market is through...
Tipo: Conference Paper or Presentation Palavras-chave: Seafood products; Contractualisation; Price; Sale promotions; Marketing; Behaviours; Marketing.
Ano: 2006 URL: http://purl.umn.edu/10051
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Microplastics in seafood: Benchmark protocol for their extraction and characterization ArchiMer
Dehaut, Alexandre; Cassone, Anne-laure; Frere, Laura; Hermabessiere, Ludovic; Himber, Charlotte; Rinnert, Emmanuel; Riviere, Gilles; Lambert, Christophe; Soudant, Philippe; Huvet, Arnaud; Duflos, Guillaume; Paul-pont, Ika.
Pollution of the oceans by microplastics (<5 mm) represents a major environmental problem. To date, a limited number of studies have investigated the level of contamination of marine organisms collected in situ. For extraction and characterization of microplastics in biological samples, the crucial step is the identification of solvent(s) or chemical(s) that efficiently dissolve organic matter without degrading plastic polymers for their identification in a time and cost effective way. Most published papers, as well as OSPAR recommendations for the development of a common monitoring protocol for plastic particles in fish and shellfish at the European level, use protocols containing nitric acid to digest the biological tissues, despite reports of...
Tipo: Text Palavras-chave: Microplastics; Digestion; Method; Seafood products; Tissue; Plastic integrity.
Ano: 2016 URL: https://archimer.ifremer.fr/doc/00335/44582/44469.pdf
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Présence du genre Listeria dans les coquillages issus de zones conchylicoles du Finistère ArchiMer
Monfort, Patrick; Piclet, Guy; Le Naour, Gwenael; Le Saux, Jean-claude; Raguenes, Pierre; Boulben, Sylviane; Le Gal, Dominique; Minet, Jacques; Venien, Jacqueline; Cormier, Michel; Plusquellec, Alain.
Cette étude a porté sur la recherche des bactéries appartenant au genre Listeria (Listeria spp.) dans 61 échantillons de coquillages issus de quelques zones de production situées dans le département du Finistère. Ces investigations, effectuées au cours de deux périodes (janvier-février et juillet -août 1994), ont mis en évidence la présence régulière des Listeria dans les bivalves (L. spp.= 49.2% ), la part non négligeable de Listeria monocytogenes (L.m. = 11.5%), la multiplicité d'espèces sur quelques échantillons testés (Baie de Morlaix) ainsi qu'une large distribution de ce genre bactérien. Par ailleurs, il est démontré une incidence saisonnière,la période hivernale se révélant la plus critique. Cette information, intéressante sur le plan sanitaire,...
Tipo: Text Palavras-chave: Listeria; Bactéries pathogènes; Coquillages; Produits marins; Estuaires; Listeria; Pathogenic bacteria; Shellfishes; Seafood products; Estuaries.
Ano: 1995 URL: http://archimer.ifremer.fr/doc/00104/21555/19134.pdf
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Selection of bioprotective cultures for preventing cold-smoked salmon spoilage ArchiMer
Leroi, Francoise; Cornet, Josiane; Chevalier, Frederique; Cardinal, Mireille; Coeuret, Gwendoline; Chaillou, Stephane; Joffraud, Jean-jacques.
Biopreservation is a natural technology of food preservation, which consists of inoculating food with microorganisms selected for their antibacterial properties. The objective of this study was to select lactic acid bacteria (LAB) to improve the quality of cold-smoked salmon (CSS). In this work, different strains representative of the 4 dominant species, identified in a previous study by pyrosequencing the 16S rRNA gene, were isolated and their spoiling potential in CSS blocks, sterilized by ionization, was assessed by twelve trained panelists along the vacuum storage at 8 °C . Photobacterium phosphoreum, Brochothrix thermosphacta and Serratia proteamaculans released strong off-odors whereas the spoiling potential of Carnobacterium divergens was weaker....
Tipo: Text Palavras-chave: Biopreservation; Lactic acid bacteria; Sensory analysis; Seafood products; Microbial ecosystem; Pyrosequencing.
Ano: 2015 URL: https://archimer.ifremer.fr/doc/00268/37966/36045.pdf
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Selection of psychotrophic bacteria active against spoilage and pathogenic micro-organisms relevant for seafood products ArchiMer
Matamoros, Sébastien; Pilet, Marie-france; Gigout, Frédérique; Prevost, Hervé; Leroi, Françoise.
In this study, 51 seafood products were screened to select psychrophilic inhibiting lactic acid bacteria. 5575 colonies were tested for inhibition against four target strains : Listeria monocytogenes, Staphylococcus xylosus, Pseudomonas sp. and Serratia liquefaciens. 456 colonies (8,2%) showed inhibition and 132 (28,9%) of them were picked up. 54 isolates growing at 15°C but not at 30°C were selected. Basic phenotypic characteristics (Gram, catalase and oxidase test) were then tested. Finally, 52 presumptive psychrophilic LAB strains were selected. The inhibition spectrum of these strains was enlarged to 14 spoiling or pathogenic target strains relevant for seafood products. The inhibition profiles were recorded, and clustering was made to separate eight...
Tipo: Text Palavras-chave: Biopreservation; Seafood products; Psychrophilic lactic acid bacteria; Inhibition.
Ano: 2006 URL: http://archimer.ifremer.fr/doc/00002/11339/7888.pdf
Registros recuperados: 7
Primeira ... 1 ... Última
 

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