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M. F. Pilet - One of the best experts on this subject based on the ideXlab platform.
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Selection of non-tyramine producing Carnobacterium strains for the Biopreservation of cold-smoked salmon
2020Co-Authors: Anne Brillet-viel, Francoise Leroi, Sebastien Matamoros, Christine Blanchet-chevrollier, Hervé Prévost, M. F. PiletAbstract:Biogenic amines in fish products are the result of the decarboxylation of free amino-acids by microorganisms. In cold smoked salmon, tyramine is mainly produced by lactic acid bacteria of the genus Carnobacterium that are also interesting bacteria for the control of the risk of Listeria monocytogenes growth. 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 by PCR test of a part of the tyrosine decarboxylase gene. 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 is a good candidate for Biopreservation applications. A mutant strain called C. divergens V41A8 was selected and characterized. The mutant was identical to the wild strain concerning carbohydrates fermentation profile, antibiogram spectrum, bacteriocin production, and bacteriocin spectrum towards Listeria monocytogenes. The growth of strain C. divergens V41A8 was tested by comparison to the wild strain on a sterile cold smoked salmon model. The mutant grew more slowly than the wild strain on the product but it reached nearly the same level after 28 days of storage. Moreover, the production of tyramine detected on cold smoked salmon inoculated with C. divergens V41 (122 µg/g after 28 days of storage) was not detected at all when the product was inoculated with the mutant strain C. divergens V41A8. This strain could be an interesting alternative for the application of biopreservative Carnobacterium on food products naturally contaminated with tyramine such as smoked fishes.
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salmon gravlax Biopreservation with lactic acid bacteria a polyphasic approach to assessing the impact on organoleptic properties microbial ecosystem and volatilome composition
Frontiers in Microbiology, 2020Co-Authors: Norman Wiernasz, Francoise Leroi, Delphine Passerini, Josiane Cornet, Mireille Cardinal, Frédérique Chevalier, Jens Rohloff, Sigurlaug Skίrnisdόttir, M. F. PiletAbstract:Seafood and fishery products are very fragile commodities with short shelf-lives owing to rapid deterioration of their organoleptic and microbiological quality. Microbial growth and activity are responsible for up to 25% of food losses in the fishery industry. In this context and to meet consumer demand for minimally processed food, developing mild preservation technologies such as Biopreservation represents a major challenge. In this work, we studied the use of six lactic acid bacteria (LAB), previously selected for their properties as bioprotective agents, for salmon dill gravlax Biopreservation. Naturally contaminated salmon dill gravlax slices, with a commercial shelf-life of 21 days, were purchased from a French industrial company and inoculated by spraying with the protective cultures (PCs) to reach an initial concentration of 106 log CFU/g. PC impact on gravlax microbial ecosystem (cultural and acultural methods), sensory properties (sensory profiling test), biochemical parameters (pH, TMA, TVBN, biogenic amines) and volatilome was followed for 25 days of storage at 8° C in vacuum packaging. PC antimicrobial activity was also assessed in situ against Listeria monocytogenes. This polyphasic approach underlined two scenarios depending on the protective strain. Carnobacterium maltaromaticum SF1944, Lactococcus piscium EU2229 and Leuconostoc gelidum EU2249, were very competitive in the product, dominated the microbial ecosystem, and displayed antimicrobial activity against the spoilage microbiota and L. monocytogenes. The strains also expressed their own sensory and volatilome signatures. However, of these three strains, C. maltaromaticum SF1944 did not induce strong spoilage and was the most efficient for L. monocytogenes growth control. By contrast, Vagococcus fluvialis CD264, Carnobacterium inhibens MIP2551 and Aerococcus viridans SF1044 were not competitive, did not express strong antimicrobial activity and produced only few organic volatile compounds (VOCs). However, V. fluvialis CD264 was the only strain to extend the sensory quality, even beyond 25 days. This study shows that C. maltaromaticum SF1944 and V. fluvialis CD264 both have a promising potential as bioprotective cultures to ensure salmon gravlax microbial safety and sensorial quality, respectively.
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Biopreservation, A new hurdle technology to improve safety and quality of seafood products
6th International CIGR Technical Symposium - Towards a Sustainable Food Chain: Food Process, Bioprocessing and Food Quality Management, 2011Co-Authors: Anne Brillet-viel, M. F. Pilet, J.J. Joffraud, Josiane Cornet, Mireille Cardinal, Francois Le Chevalier, Xavier Dousset, Francoise LeroiAbstract:The Biopreservation technology consists in preventing growth of unwanted microorganisms in food by using added selected protective microflora. Three lactic acid bacteria strains selected for their inhibition properties and their ability to grow at low storage temperatures have been added in raw salmon fillets and cooked peeled shrimp packed under modified atmosphere, in comparison with a commercial bacterial strain. For each product, microbiological analyses and sensory evaluations were performed during the chilled storage to determine the effect of the protective flora to prevent the spoilage activities. Leuconostoc gelidum EU2247 and Lactococcus piscium EU2229 allowed to improve the sensory shelf-life of raw salmon and cooked shrimp respectively by comparison to the non-inoculated control, without any adverse effects suggesting that Biopreservation technology is promising for such applications.
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Selection of non-tyramine producing Carnobacterium strains for the Biopreservation of cold-smoked salmon
Seafood Research from Fish to Dish: Quality, Safety and Processing of Wild and Farmed Fish, 2006Co-Authors: Anne Brillet, Francoise Leroi, Sebastien Matamoros, Christine Blanchet-chevrollier, Hervé Prévost, M. F. PiletAbstract: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 is a good candidate for Biopreservation applications. A mutant strain called C. divergens V41A8 was selected and characterized. The mutant was identical to the wild strain concerning carbohydrates fermentation profile, antibiogram spectrum, bacteriocin production, and bacteriocin spectrum towards Listeria monocytogenes. The growth of strain C. divergens V41A8 was tested by comparison to the wild strain on a sterile cold smoked salmon model. The mutant grew more slowly than the wild strain on the product, but it reached nearly the same level after 28 days of storage. Moreover, the production of tyramine detected on cold smoked salmon inoculated with C. divergens V41 (122 mu g/g after 28 days of storage) was not detected at all when the product was inoculated with the mutant strain C. divergens V41A8. This strain could be an interesting alternative for the application of biopreservative Carnobacterium on food products naturally contaminated with tyramine such as smoked fishes.
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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
International Journal of Food Microbiology, 2005Co-Authors: Anne Brillet, M. F. Pilet, Mireille Cardinal, Hervé Prévost, Francoise LeroiAbstract: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 104-5 CFU g− 1 and stored under vacuum for 9 days at 4 °C followed by 19 days at 8 °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 acidification and no biogenic amine except a slight production of tyramine. An application on commercial CSS was tested by spraying C. divergens V41 (104-5 CFU g− 1) on slices of four batches freshly processed in different smokehouses. Microbial, chemical and sensory characteristics were weekly compared to a control during 4 weeks of vacuum storage. When the natural microflora was initially weak (two batches 104-5 CFU g− 1), no effect on the microflora, TVBN and biogenic amine production, nor on the sensory characteristics was observed in presence of C. divergens V41. In conclusion, Biopreservation of CSS using lactic acid bacteria such as C. divergens V41 is a promising way to inhibit the growth of pathogenic bacteria such as L. monocytogenes with low effect on the quality of the product.
Francoise Leroi - One of the best experts on this subject based on the ideXlab platform.
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Biopreservation of lightly preserved seafood products
Infofish international, 2020Co-Authors: Francoise LeroiAbstract:Consumer trends indicate an increasing demand for natural, minimally processed convenience seafood with few additives. Biopreservation techniques developed by researchers in France to control Listeria monocytogenes and to extend shelf life of mildly preserved seafood have been commercialised.
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Selection of non-tyramine producing Carnobacterium strains for the Biopreservation of cold-smoked salmon
2020Co-Authors: Anne Brillet-viel, Francoise Leroi, Sebastien Matamoros, Christine Blanchet-chevrollier, Hervé Prévost, M. F. PiletAbstract:Biogenic amines in fish products are the result of the decarboxylation of free amino-acids by microorganisms. In cold smoked salmon, tyramine is mainly produced by lactic acid bacteria of the genus Carnobacterium that are also interesting bacteria for the control of the risk of Listeria monocytogenes growth. 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 by PCR test of a part of the tyrosine decarboxylase gene. 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 is a good candidate for Biopreservation applications. A mutant strain called C. divergens V41A8 was selected and characterized. The mutant was identical to the wild strain concerning carbohydrates fermentation profile, antibiogram spectrum, bacteriocin production, and bacteriocin spectrum towards Listeria monocytogenes. The growth of strain C. divergens V41A8 was tested by comparison to the wild strain on a sterile cold smoked salmon model. The mutant grew more slowly than the wild strain on the product but it reached nearly the same level after 28 days of storage. Moreover, the production of tyramine detected on cold smoked salmon inoculated with C. divergens V41 (122 µg/g after 28 days of storage) was not detected at all when the product was inoculated with the mutant strain C. divergens V41A8. This strain could be an interesting alternative for the application of biopreservative Carnobacterium on food products naturally contaminated with tyramine such as smoked fishes.
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salmon gravlax Biopreservation with lactic acid bacteria a polyphasic approach to assessing the impact on organoleptic properties microbial ecosystem and volatilome composition
Frontiers in Microbiology, 2020Co-Authors: Norman Wiernasz, Francoise Leroi, Delphine Passerini, Josiane Cornet, Mireille Cardinal, Frédérique Chevalier, Jens Rohloff, Sigurlaug Skίrnisdόttir, M. F. PiletAbstract:Seafood and fishery products are very fragile commodities with short shelf-lives owing to rapid deterioration of their organoleptic and microbiological quality. Microbial growth and activity are responsible for up to 25% of food losses in the fishery industry. In this context and to meet consumer demand for minimally processed food, developing mild preservation technologies such as Biopreservation represents a major challenge. In this work, we studied the use of six lactic acid bacteria (LAB), previously selected for their properties as bioprotective agents, for salmon dill gravlax Biopreservation. Naturally contaminated salmon dill gravlax slices, with a commercial shelf-life of 21 days, were purchased from a French industrial company and inoculated by spraying with the protective cultures (PCs) to reach an initial concentration of 106 log CFU/g. PC impact on gravlax microbial ecosystem (cultural and acultural methods), sensory properties (sensory profiling test), biochemical parameters (pH, TMA, TVBN, biogenic amines) and volatilome was followed for 25 days of storage at 8° C in vacuum packaging. PC antimicrobial activity was also assessed in situ against Listeria monocytogenes. This polyphasic approach underlined two scenarios depending on the protective strain. Carnobacterium maltaromaticum SF1944, Lactococcus piscium EU2229 and Leuconostoc gelidum EU2249, were very competitive in the product, dominated the microbial ecosystem, and displayed antimicrobial activity against the spoilage microbiota and L. monocytogenes. The strains also expressed their own sensory and volatilome signatures. However, of these three strains, C. maltaromaticum SF1944 did not induce strong spoilage and was the most efficient for L. monocytogenes growth control. By contrast, Vagococcus fluvialis CD264, Carnobacterium inhibens MIP2551 and Aerococcus viridans SF1044 were not competitive, did not express strong antimicrobial activity and produced only few organic volatile compounds (VOCs). However, V. fluvialis CD264 was the only strain to extend the sensory quality, even beyond 25 days. This study shows that C. maltaromaticum SF1944 and V. fluvialis CD264 both have a promising potential as bioprotective cultures to ensure salmon gravlax microbial safety and sensorial quality, respectively.
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Biopreservation, A new hurdle technology to improve safety and quality of seafood products
6th International CIGR Technical Symposium - Towards a Sustainable Food Chain: Food Process, Bioprocessing and Food Quality Management, 2011Co-Authors: Anne Brillet-viel, M. F. Pilet, J.J. Joffraud, Josiane Cornet, Mireille Cardinal, Francois Le Chevalier, Xavier Dousset, Francoise LeroiAbstract:The Biopreservation technology consists in preventing growth of unwanted microorganisms in food by using added selected protective microflora. Three lactic acid bacteria strains selected for their inhibition properties and their ability to grow at low storage temperatures have been added in raw salmon fillets and cooked peeled shrimp packed under modified atmosphere, in comparison with a commercial bacterial strain. For each product, microbiological analyses and sensory evaluations were performed during the chilled storage to determine the effect of the protective flora to prevent the spoilage activities. Leuconostoc gelidum EU2247 and Lactococcus piscium EU2229 allowed to improve the sensory shelf-life of raw salmon and cooked shrimp respectively by comparison to the non-inoculated control, without any adverse effects suggesting that Biopreservation technology is promising for such applications.
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Selection of non-tyramine producing Carnobacterium strains for the Biopreservation of cold-smoked salmon
Seafood Research from Fish to Dish: Quality, Safety and Processing of Wild and Farmed Fish, 2006Co-Authors: Anne Brillet, Francoise Leroi, Sebastien Matamoros, Christine Blanchet-chevrollier, Hervé Prévost, M. F. PiletAbstract: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 is a good candidate for Biopreservation applications. A mutant strain called C. divergens V41A8 was selected and characterized. The mutant was identical to the wild strain concerning carbohydrates fermentation profile, antibiogram spectrum, bacteriocin production, and bacteriocin spectrum towards Listeria monocytogenes. The growth of strain C. divergens V41A8 was tested by comparison to the wild strain on a sterile cold smoked salmon model. The mutant grew more slowly than the wild strain on the product, but it reached nearly the same level after 28 days of storage. Moreover, the production of tyramine detected on cold smoked salmon inoculated with C. divergens V41 (122 mu g/g after 28 days of storage) was not detected at all when the product was inoculated with the mutant strain C. divergens V41A8. This strain could be an interesting alternative for the application of biopreservative Carnobacterium on food products naturally contaminated with tyramine such as smoked fishes.
Sonia Garde - One of the best experts on this subject based on the ideXlab platform.
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industrial scale application of lactobacillus reuteri coupled with glycerol as a Biopreservation system for inhibiting clostridium tyrobutyricum in semi hard ewe milk cheese
Food Microbiology, 2017Co-Authors: Marta Ávila, David Delgado, Natalia Gomeztorres, Pilar Gaya, Sonia GardeAbstract:The suitability of the Biopreservation system formed by reuterin-producing L. reuteri INIA P572 and glycerol (required for reuterin production) to prevent late blowing defect (LBD) was evaluated in industrial sized semi-hard ewe milk cheese contaminated with Clostridium tyrobutyricum INIA 68, a wild strain isolated from a LBD cheese. For this purpose, six batches of cheese were made (three with and three without clostridial spores): control cheeses with lactococci starter, cheeses with L. reuteri as adjunct, and cheeses with L. reuteri and 30 mM glycerol. Spores of C. tyrobutyricum INIA 68 germinated during pressing of cheese curd, causing butyric acid fermentation in cheese after 30 d of ripening. The addition of L. reuteri, without glycerol, enhanced the symptoms and the formation of volatile compounds associated with LBD. When glycerol was added to cheese milk contaminated with C. tyrobutyricum, L. reuteri was able to produce reuterin in cheese resulting in cheeses with a uniform cheese matrix and a volatile profile similar to cheese made with L. reuteri and glycerol (without spores). Accordingly, L. reuteri INIA P572 coupled with glycerol seems a novel Biopreservation system to inhibit Clostridium growth and prevent LBD by means of in situ reuterin production.
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Effect of reuterin-producing Lactobacillus reuteri coupled with glycerol on the volatile fraction, odour and aroma of semi-hard ewe milk cheese
International Journal of Food Microbiology, 2016Co-Authors: Natalia Gómez-torres, Marta Ávila, David Delgado, Sonia GardeAbstract:The effect of the Biopreservation system formed by Lactobacillus reuteri INIA P572, a reuterin-producing strain, and glycerol (required for reuterin production), on the volatile fraction, aroma and odour of industrial sized semi-hard ewe milk cheese (Castellano type) was investigated over a 3-month ripening period. The volatile compounds were extracted and analyzed by SPME-GC-MS and cheese odour and aroma profiles were studied by descriptive sensory analysis. Control cheese was made only with a mesophilic starter and experimental cheeses with L. reuteri were made with and without glycerol. The addition of L. reuteri INIA P572 to milk enhanced the formation of six volatile compounds. Despite the changes in the volatile compounds profile, the use of L. reuteri INIA P572 did not noticeably affect the sensory characteristics of cheese. On the other hand, the addition of L. reuteri INIA P572 coupled with 30 mM glycerol enhanced the formation of twelve volatile compounds, but decreased the formation of five ones. The use of the Biopreservation system did not affect overall odour and aroma quality of cheese although it resulted in a significant decrease of the odour intensity scores. In addition, this cheese received significant higher scores for "cheesy" aroma and significant lower scores for the aroma attributes "milky", "caramel" and "yogurt-like". The first two axes of a principal component analysis (PCA) performed for selected volatile compounds and sensory characteristics, accounting for 75% of the variability between cheeses, separated cheeses made with L. reuteri INIA P572 and glycerol from the rest of cheeses, and also differentiated control cheese from cheeses made with L. reuteri INIA P572 from day 60 onward. Our results showed that the reuterin-producing L. reuteri INIA P572 strain, when coupled with glycerol, may be a suitable Biopreservation system to use in cheese without affecting odour and aroma quality.
Anne Brillet - One of the best experts on this subject based on the ideXlab platform.
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Selection of non-tyramine producing Carnobacterium strains for the Biopreservation of cold-smoked salmon
Seafood Research from Fish to Dish: Quality, Safety and Processing of Wild and Farmed Fish, 2006Co-Authors: Anne Brillet, Francoise Leroi, Sebastien Matamoros, Christine Blanchet-chevrollier, Hervé Prévost, M. F. PiletAbstract: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 is a good candidate for Biopreservation applications. A mutant strain called C. divergens V41A8 was selected and characterized. The mutant was identical to the wild strain concerning carbohydrates fermentation profile, antibiogram spectrum, bacteriocin production, and bacteriocin spectrum towards Listeria monocytogenes. The growth of strain C. divergens V41A8 was tested by comparison to the wild strain on a sterile cold smoked salmon model. The mutant grew more slowly than the wild strain on the product, but it reached nearly the same level after 28 days of storage. Moreover, the production of tyramine detected on cold smoked salmon inoculated with C. divergens V41 (122 mu g/g after 28 days of storage) was not detected at all when the product was inoculated with the mutant strain C. divergens V41A8. This strain could be an interesting alternative for the application of biopreservative Carnobacterium on food products naturally contaminated with tyramine such as smoked fishes.
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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
International Journal of Food Microbiology, 2005Co-Authors: Anne Brillet, M. F. Pilet, Mireille Cardinal, Hervé Prévost, Francoise LeroiAbstract: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 104-5 CFU g− 1 and stored under vacuum for 9 days at 4 °C followed by 19 days at 8 °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 acidification and no biogenic amine except a slight production of tyramine. An application on commercial CSS was tested by spraying C. divergens V41 (104-5 CFU g− 1) on slices of four batches freshly processed in different smokehouses. Microbial, chemical and sensory characteristics were weekly compared to a control during 4 weeks of vacuum storage. When the natural microflora was initially weak (two batches 104-5 CFU g− 1), no effect on the microflora, TVBN and biogenic amine production, nor on the sensory characteristics was observed in presence of C. divergens V41. In conclusion, Biopreservation of CSS using lactic acid bacteria such as C. divergens V41 is a promising way to inhibit the growth of pathogenic bacteria such as L. monocytogenes with low effect on the quality of the product.
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biodiversity of listeria monocytogenes sensitivity to bacteriocin producing carnobacterium strains and application in sterile cold smoked salmon
Journal of Applied Microbiology, 2004Co-Authors: Anne Brillet, M. F. Pilet, Hervé Prévost, A Bouttefroy, Francoise LeroiAbstract:Aims: 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 co-inoculated with Carnobacterium spp. and mixtures of L. monocytogenes strains. C. divergens V41 was the most efficient strain, maintaining the level of L. monocytogenes at <50 CFU g−1 during the 4 weeks of vacuum storage at 4 and 8°C, whatever the sensitivity of the set of L. monocytogenes strains. Conclusions: C. divergens V41 may be a good candidate for Biopreservation in CSS. Significance and Impact of the Study: A Biopreservation strategy for CSS against the risk of L. monocytogenes was investigated using bacteriocin-producing lactic acid bacteria.
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Control development of Listeria monocytogenes in smoked salmon: interest of the Biopreservation by lactic bacteria
LAIT, 2004Co-Authors: C. Richard, Anne Brillet, M. F. Pilet, C Rachman, Francoise Leroi, Bernard Onno, Nathalie Connil, Djamel Drider, Xavier Dousset, Hervé PrévostAbstract:The interest of Biopreservation using lactic bacteria to improve the\nfood security of smoked salmon was evaluated. Cold smoked salmon is a\nnon-stable microbiological product whose physicochemical characteristics\nallow the development of Listeria monocytogenes which constitutes the\nmajor microbiological risk depending on the consumption of this product.\nBiodiversity of the microflora of smoked salmon and its evolution during\nconservation, the origin of the contamination by Listeria and its\nconsequences, and the parameters of the manufacturing process allowing a\nbetter control of microbiological quality are discussed. The innovating\nconcept of Biopreservation of smoked salmon is developed. It consists of\nan inoculation of salmon by a competitive lactic flora able to inhibit\nListeria monocytogenes during storage. The selected strains are\nCarnobacterium which do not have any influence on sensory qualities of\nsmoked salmon, nor any effect on the concentration of biogenic amines in\nthe finished product.
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Maîtrise du développement de Listeria monocytogenes dans le saumon fumé : intérêt de la biopréservation par des bactéries lactiques
Lait, 2003Co-Authors: Christelle Richard, Anne Brillet, C Rachman, Francoise Leroi, Bernard Onno, Nathalie Connil, Djamel Drider, Xavier Dousset, Hervé PrévostAbstract:L'interet de la Biopreservation utilisant des bacteries lactiques pour ameliorer la securite sanitaire du saumon fume est presente. Le saumon fume a froid est un produit microbiologiquement fragile dont les caracteristiques physico-chimiques permettent le developpement de Listeria mono-cytogenes qui constitue le principal risque microbiologique lie a la consommation de ce produit. La biodiversite de la microflore du saumon fume et son evolution au cours de la conservation, l'origine de la contamination par Listeria et ses consequences, ainsi que les parametres du procede de fabrication permettant une meilleure maitrise de la qualite microbiologique du procede sont discutes. Le concept innovant de Biopreservation du saumon fume est developpe. Celui-ci repose sur l'ensemencement du saumon fume par une flore lactique competitive capable d'inhiber L. monocytogenes au cours de la conservation au froid. Les souches selectionnees appartiennent au genre Carnobacte-rium et n'ont pas d'influence sur les qualites sensorielles du saumon fume, ni d'effet sur le niveau de concentration en amines biogenes du produit fini.
Hervé Prévost - One of the best experts on this subject based on the ideXlab platform.
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Selection of non-tyramine producing Carnobacterium strains for the Biopreservation of cold-smoked salmon
2020Co-Authors: Anne Brillet-viel, Francoise Leroi, Sebastien Matamoros, Christine Blanchet-chevrollier, Hervé Prévost, M. F. PiletAbstract:Biogenic amines in fish products are the result of the decarboxylation of free amino-acids by microorganisms. In cold smoked salmon, tyramine is mainly produced by lactic acid bacteria of the genus Carnobacterium that are also interesting bacteria for the control of the risk of Listeria monocytogenes growth. 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 by PCR test of a part of the tyrosine decarboxylase gene. 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 is a good candidate for Biopreservation applications. A mutant strain called C. divergens V41A8 was selected and characterized. The mutant was identical to the wild strain concerning carbohydrates fermentation profile, antibiogram spectrum, bacteriocin production, and bacteriocin spectrum towards Listeria monocytogenes. The growth of strain C. divergens V41A8 was tested by comparison to the wild strain on a sterile cold smoked salmon model. The mutant grew more slowly than the wild strain on the product but it reached nearly the same level after 28 days of storage. Moreover, the production of tyramine detected on cold smoked salmon inoculated with C. divergens V41 (122 µg/g after 28 days of storage) was not detected at all when the product was inoculated with the mutant strain C. divergens V41A8. This strain could be an interesting alternative for the application of biopreservative Carnobacterium on food products naturally contaminated with tyramine such as smoked fishes.
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Complete chromosome sequence of Carnobacterium maltaromaticum LMA 28.
Genome announcements, 2013Co-Authors: C Cailliez-Grimal, J Anba-Mondoloni, M I Afzal, M.-C. Champomier-Verges, V. Loux, Anne Marie Revol-junelles, Peter Dalgaard, Jorgen J Leisner, Sylvain Chaillou, Gilles Kergourlay, Hervé Prévost, A. Rahman, Monique Zagorec, Fernanda BorgesAbstract:Within the lactic acid bacterium genus Carnobacterium, Carnobacterium maltaromaticum is one of the most frequently isolated species from natural environments and food. It potentially plays a major role in food product Biopreservation. We report here on the 3.649-Mb chromosome sequence of C. maltaromaticum LMA 28, which was isolated from ripened soft cheese.
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Selection of non-tyramine producing Carnobacterium strains for the Biopreservation of cold-smoked salmon
Seafood Research from Fish to Dish: Quality, Safety and Processing of Wild and Farmed Fish, 2006Co-Authors: Anne Brillet, Francoise Leroi, Sebastien Matamoros, Christine Blanchet-chevrollier, Hervé Prévost, M. F. PiletAbstract: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 is a good candidate for Biopreservation applications. A mutant strain called C. divergens V41A8 was selected and characterized. The mutant was identical to the wild strain concerning carbohydrates fermentation profile, antibiogram spectrum, bacteriocin production, and bacteriocin spectrum towards Listeria monocytogenes. The growth of strain C. divergens V41A8 was tested by comparison to the wild strain on a sterile cold smoked salmon model. The mutant grew more slowly than the wild strain on the product, but it reached nearly the same level after 28 days of storage. Moreover, the production of tyramine detected on cold smoked salmon inoculated with C. divergens V41 (122 mu g/g after 28 days of storage) was not detected at all when the product was inoculated with the mutant strain C. divergens V41A8. This strain could be an interesting alternative for the application of biopreservative Carnobacterium on food products naturally contaminated with tyramine such as smoked fishes.
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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
International Journal of Food Microbiology, 2005Co-Authors: Anne Brillet, M. F. Pilet, Mireille Cardinal, Hervé Prévost, Francoise LeroiAbstract: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 104-5 CFU g− 1 and stored under vacuum for 9 days at 4 °C followed by 19 days at 8 °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 acidification and no biogenic amine except a slight production of tyramine. An application on commercial CSS was tested by spraying C. divergens V41 (104-5 CFU g− 1) on slices of four batches freshly processed in different smokehouses. Microbial, chemical and sensory characteristics were weekly compared to a control during 4 weeks of vacuum storage. When the natural microflora was initially weak (two batches 104-5 CFU g− 1), no effect on the microflora, TVBN and biogenic amine production, nor on the sensory characteristics was observed in presence of C. divergens V41. In conclusion, Biopreservation of CSS using lactic acid bacteria such as C. divergens V41 is a promising way to inhibit the growth of pathogenic bacteria such as L. monocytogenes with low effect on the quality of the product.
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biodiversity of listeria monocytogenes sensitivity to bacteriocin producing carnobacterium strains and application in sterile cold smoked salmon
Journal of Applied Microbiology, 2004Co-Authors: Anne Brillet, M. F. Pilet, Hervé Prévost, A Bouttefroy, Francoise LeroiAbstract:Aims: 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 co-inoculated with Carnobacterium spp. and mixtures of L. monocytogenes strains. C. divergens V41 was the most efficient strain, maintaining the level of L. monocytogenes at <50 CFU g−1 during the 4 weeks of vacuum storage at 4 and 8°C, whatever the sensitivity of the set of L. monocytogenes strains. Conclusions: C. divergens V41 may be a good candidate for Biopreservation in CSS. Significance and Impact of the Study: A Biopreservation strategy for CSS against the risk of L. monocytogenes was investigated using bacteriocin-producing lactic acid bacteria.
