Search results for "Biopréservation"
showing 3 items of 3 documents
Biopréservation et hautes pressions : des outils pour la maîtrise des dangers microbiologiques dans les aliments
2019
L’utilisation d’additifs conservateurs est souvent nécessaire pour assurer la sécurité microbiologique des produits carnés réfrigérés faiblement acides. Le projet ANR BLac HP (2014-2019) a étudié une nouvelle stratégie de stabilisation des produits carnés réfrigérés pour assurer le contrôle des flores indésirables à la fois végétatives et sporulées. Grâce à une approche pluridisciplinaire, les travaux ont montré que la combinaison de la biopréservation par des bactéries lactiques et d’un traitement hautes pressions permettait d’assurer la qualité microbiologique de dés de jambon cuits à teneur réduite en nitrite pendant toute leur durée de vie. Le traitement permet de plus une qualité senso…
Lactic acid bacteria strains for bioprotection application with cells entrapment in biopolymeric matrices
2013
Among the various methods to control foodborne pathogenic and/or food spoilage microorganisms in food chain, bioprotective lactic acid bacteria (LAB) appear to be promising tools for food biopreservation. This collaborative study, between PAPC (Agrosup Dijon, University of Burgundy) and BioDyMIA (University Lyon1-Lyon Isara) laboratories, concerned the development of sodium alginate/sodium caseinate polymeric matrices intended to entrap LAB cells selected for their anti-Listeria spp. activity. First, 4 LAB strains from 19 LAB strains were selected for their anti-Listeria spp. activity: this screening was performed by the method of agar diffusion against three Listeria spp strains. Then, ant…
Effects of high pressure processing and biopreservation on the inactivation and the germination of spores of Bacillus and Clostridium
2018
Bacterial endospores are one of the most resistant life form on earth. Their capacity to survive to decontamination processes and their potential pathogenicity represent a real problem for the food industry. Currently, the only way to prevent their development in foods is the application of thermal treatments or the use of preservatives. However, these two methods have negative impacts on the nutritional properties of foods and on the consumers’ health. High hydrostatic pressure (HP) is a non-thermal process widely used for commercial pasteurization of foods. However, this process has a very low effect on spores and has therefore to be combined with other decontamination processes to enhanc…