Discrimination of spoiled beef and salmon stored under different atmospheres by an optoelectronic nose. Comparison with GC-MS measurements

Autor: Pauline Claus, Thomas Cattenoz, Sophie Landaud, Stéphane Chaillou, Anne-Claire Peron, Gwendoline Coeuret, Sami Slimani, Thierry Livache, Yann Demarigny, Daniel Picque

Publikováno v: Future Foods, Vol 5, Iss , Pp 100106- (2022)

The aim of this study was to evaluate the capacity of an electronic nose, the NeOse Pro, to assess the alteration of two food matrixes of animal origin, beef and salmon. For each matrix, two types of samples were analyzed, natural samples and simplif

Externí odkaz: https://doaj.org/article/d20b725257a34de79461a8d7d6ffa751

Combination of High-Pressure Treatment at 500 MPa and Biopreservation with a Lactococcus lactis Strain for Lowering the Bacterial Growth during Storage of Diced Cooked Ham with Reduced Nitrite Salt

Autor: Stéphane Chaillou, Mihanta Ramaroson, Gwendoline Coeuret, Albert Rossero, Valérie Anthoine, Marie Champomier-Vergès, Nicolas Moriceau, Sandrine Rezé, Jean-Luc Martin, Sandrine Guillou, Monique Zagorec

Publikováno v: Microorganisms, Vol 10, Iss 2, p 456 (2022)

We investigated the combined effects of biopreservation and high-pressure treatment on bacterial communities of diced cooked ham prepared with diminished nitrite salt. First, bacterial communities of four commercial brands of diced cooked ham from lo

Externí odkaz: https://doaj.org/article/20dfeb292e9144b8a1b017de6cfe4a1a

Deciphering intra-species bacterial diversity of meat and seafood spoilage microbiota using gyrB amplicon sequencing: A comparative analysis with 16S rDNA V3-V4 amplicon sequencing.

Autor: Simon Poirier, Olivier Rué, Raphaëlle Peguilhan, Gwendoline Coeuret, Monique Zagorec, Marie-Christine Champomier-Vergès, Valentin Loux, Stéphane Chaillou

Publikováno v: PLoS ONE, Vol 13, Iss 9, p e0204629 (2018)

Meat and seafood spoilage ecosystems harbor extensive bacterial genomic diversity that is mainly found within a small number of species but within a large number of strains with different spoilage metabolic potential. To decipher the intraspecies div

Externí odkaz: https://doaj.org/article/a8cb1bdf51a54d49a049582cf6e77715

Heme Uptake in Lactobacillus sakei Evidenced by a New Energy Coupling Factor (ECF)-Like Transport System

Autor: Stéphane Chaillou, Christina Nielsen-LeRoux, Emilie Verplaetse, Gwenaëlle André-Leroux, Gwendoline Coeuret, Marie-Christine Champomier-Vergès, Philippe Duhutrel

Publikováno v: Applied and Environmental Microbiology
Applied and Environmental Microbiology, American Society for Microbiology, 2020, 86 (18), pp.1-41. ⟨10.1128/AEM.02847-19⟩

Lactobacillus sakei is a nonpathogenic lactic acid bacterium and a natural inhabitant of meat ecosystems. Although red meat is a heme-rich environment, L. sakei does not need iron or heme for growth, although it possesses a heme-dependent catalase. I

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6871be23863b325cbc1b4a4dd1a62bc0
https://hal.inrae.fr/hal-02939244

Heme Uptake in

Autor: Emilie, Verplaetse, Gwenaëlle, André-Leroux, Philippe, Duhutrel, Gwendoline, Coeuret, Stéphane, Chaillou, Christina, Nielsen-Leroux, Marie-Christine, Champomier-Vergès

Publikováno v: Appl Environ Microbiol

Lactobacillus sakei is a nonpathogenic lactic acid bacterium and a natural inhabitant of meat ecosystems. Although red meat is a heme-rich environment, L. sakei does not need iron or heme for growth, although it possesses a heme-dependent catalase. I

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=pmid________::c1c8ea079ac3ab7248c98288344c4a1f
https://pubmed.ncbi.nlm.nih.gov/32680867