A5071302449- Meat and Animal Product Quality
- Probiotics and Fermented Foods
- Listeria monocytogenes in Food Safety
- Protein Hydrolysis and Bioactive Peptides
- Identification and Quantification in Food
- Microbial Inactivation Methods
- Aquaculture disease management and microbiota
- Polyamine Metabolism and Applications
- Essential Oils and Antimicrobial Activity
- Advanced Chemical Sensor Technologies
- Biochemical Analysis and Sensing Techniques
- Aquaculture Nutrition and Growth
- Vibrio bacteria research studies
- Microbial Community Ecology and Physiology
- Food Quality and Safety Studies
- Microbial Metabolism and Applications
- Food composition and properties
- Food Safety and Hygiene
- Food Industry and Aquatic Biology
- Gut microbiota and health
- Agriculture and Rural Development Research
- Marine Bivalve and Aquaculture Studies
- French Urban and Social Studies
- Animal Genetics and Reproduction
- Radiation Effects and Dosimetry
Ifremer
2015-2025
Laboratoire de Biotechnologie et Chimie Marines
2018
Institut Français
2007-2008
École Nationale d'Ingénieurs des Techniques des Industries Agro-Alimentaires
1993-2007
Institut National Polytechnique de Toulouse
2007
École Nationale Vétérinaire de Toulouse
2007
University of Monastir
2007
Université de Rouen Normandie
2007
École Normale Supérieure - PSL
1996
Aims: The aim of the study was to assess relationships between remaining shelf-life (RSL) cold-smoked salmon and various microbiological physico-chemical parameters, using a multivariate data analysis in form stepwise forward multiple regression. Methods Results: Thirteen batches French were analysed weekly during vacuum-packed storage at 5°C for their lipid, water, salt, phenol, pH, total volatile basic nitrogen (TVBN) trimethylamine contents, psychrotrophic count, lactic acid bacteria,...
Seafood and fishery products are very fragile commodities with short shelf-lives owing to rapid deterioration of their organoleptic microbiological quality. Microbial growth activity responsible for up 25% food losses in the industry. In this context meet consumer demand minimally processed food, developing mild preservation technologies such as biopreservation represents a major challenge. work, we studied use six lactic acid bacteria (LAB), previously selected properties bioprotective...
The aim of this study was to demonstrate the inhibitory capacity Carnobacterium strains against a collection Listeria monocytogenes in cold-smoked salmon (CSS).Three bacteriocin-producing strains, divergens V41, C. piscicola V1 and SF668, were screened for their antilisterial activity 57 L. selected from French smoked industry, using an agar spot test. All inhibited but three different groups could be distinguished differing sensitivity strains. However, V41 always had highest effect. then...
To investigate the antimicrobial spectrum of Lactococcus piscium CNCM I-4031 and its protective effect in cooked peeled shrimp against Brochothrix thermosphacta.Sixteen pathogenic spoiling bacteria were inhibited Elliker, but not juice agar plates. In packed under modified atmosphere stored at 8 degrees C, B. thermosphacta (10(3) CFU g(-1)) was by 4.1 log g(-1) when co-inoculated with L. (10(6) g(-1)). spoiled product after 11 days, emission strong butter/caramel off-odours. co-culture...