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See detailEvaluation of morphological and functional characteristics of Carnobacterium maltaromaticum isolated from vacuum-packaged beef with long shelf life
Didimo Imazaki, Pedro Henrique ULiege; Tahiri, Assia ULiege; Ndedi Ekolo, François ULiege et al

Poster (2014, October 17)

Carnobacterium maltaromaticum is a lactic acid bacterium, and many lactic acid bacteria associated with meat are known for their bactericidal or bacteriostatic activity against other strains, species or ... [more ▼]

Carnobacterium maltaromaticum is a lactic acid bacterium, and many lactic acid bacteria associated with meat are known for their bactericidal or bacteriostatic activity against other strains, species or genera of bacteria. The presence of certain lactic acid bacteria adapted to a low temperature in fresh meat could extend the shelf life and improve the microbial stability and safety of this product. The aim of this study was to perform a morphological and functional characterization of a C. maltaromaticum strain with a potential bioprotective effect isolated from vacuum packaged beef with very long shelf life. The morphological, biochemical and enzymatic profiles, the influence of different temperatures and atmospheres, and the microbial stability of fresh beef inoculated with the C. maltaromaticum strain were evaluated. The isolated C. maltaromaticum strain presented similar morphological, biochemical and enzymatic profiles as those of two reference strains (LMG 11393 and LMG 22902). Among the studied conditions, a temperature of +12 °C and an atmosphere poor in oxygen were optimal for the growth of C. maltaromaticum. Vacuum packing is therefore suitable for this bacterium. An antimicrobial effect against Enterobacteriaceae was highlighted on inoculated fresh meat stored under N2. The functional characterization of this isolate will be further pursued by a genotypic characterization. Special attention will be taken to study its bioprotective properties. [less ▲]

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See detailNon digestible oligosaccharides modulate the gut microbiota to control the development of leukemia and associated cachexia
Bindels, L.B.; Neyrinck, A.; Salazar, N. et al

Conference (2014, October)

Detailed reference viewed: 8 (1 ULiège)
Peer Reviewed
See detailPhylogenomic comparison of 18 clinical Escherichia coli strains belonging to serogroups O5 and O118 isolated from bovine and human
Taminiau, Bernard ULiege; Ogura, Y.; Hayashi, T. et al

Conference (2014, October)

In developed countries enterohaemorrhagic Escherichia coli (EHEC) are responsible for small- or large-scale outbreaks of uncomplicated diarrhoea, haemorrhagic colitis and/or haemolytic–uraemic syndrome ... [more ▼]

In developed countries enterohaemorrhagic Escherichia coli (EHEC) are responsible for small- or large-scale outbreaks of uncomplicated diarrhoea, haemorrhagic colitis and/or haemolytic–uraemic syndrome (HUS) in human and cattle. If the two major EHEC serotypes in Europe well studied and characherized, several subdominant serotypes such as O5 and O118 are present in cattle and can act as a reservoir for potential outbreaks. This study present the phylogenomic comparison of 10 O118 and 8 O5 clinical E. coli strains that were isolated from cattle and human diarrhea. Genomic DNA was isolated from an active growing colony and sequenced on a MySeq apparatus. The raw sequences from the 18 genomes were assembled into scaffolds using an in-house pipeline and subjected to a quick automated annotation pipeline. The metabolic models of the strains were elaborated and compared. We used the contigs data to determine the MLST sequence types and virulotypes. A scheme of 20 houskeeping and virulence determinents were concatenated and used to select the most ancestral strains for both serotypes. This ancestral strain was selected for another run of sequencing and used as the anchor for a phylogenomic analysis of the 18 strains. The phylogenomic tree allowed us to analyse if the source parameter (human or bovine) could be used to cluster strains. This study shows that genomic sequencing has become a quick and efficient tool that can be used to replace numerous existing typing analysis methods by an unique analysis scheme. [less ▲]

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See detailRelatedness of human, animal and food Clostridium difficile strains
Rodriguez Diaz, Cristina ULiege; Taminiau, Bernard ULiege; Avesani, Véronique et al

Poster (2014, September 18)

Detailed reference viewed: 25 (6 ULiège)
See detailMicrobial diversity and dynamics during Kombucha fermentation
Coton, M.; Pawtowski, A.; Taminiau, Bernard ULiege et al

Poster (2014, September 01)

Detailed reference viewed: 18 (3 ULiège)
See detailMetagenomic analysis of the bacterial flora linked to the Algerian traditional date product “Btana”
Abekhti, Abdelkader; Taminiau, Bernard ULiege; Kihla, Mabrouk et al

Poster (2014, September 01)

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See detailPredictive microbiology combined with metagenomic analysis targeted on the 16S rDNA : A new approach for food quality
Delhalle, Laurent ULiege; Ellouze, Mariem; Taminiau, Bernard ULiege et al

Poster (2014, September 01)

The food spoilage process is mainly caused by alteration micro-organisms and classical culture-based methods may not be relevant to understand the modifications of the microbial ecology in food products ... [more ▼]

The food spoilage process is mainly caused by alteration micro-organisms and classical culture-based methods may not be relevant to understand the modifications of the microbial ecology in food products. Metagenomic analysis targeted on 16S ribosomal DNA can elucidate microbial community structures at a muche higher resolution than was previously possible. Combined with predictive microbiological models, a new approach was investigated to take into account bacterial populations dynamics in perishable foods under different environmental conditions. White pudding samples, a typical Belgian pork meat product, were packed under food wrap (atmospheric air condition). Durability studies were conducted at 4°C, 12°C and a dynamic temperature profile according to the NF V01-003 standards (4°C (1/3 of the shelf life) - 8°C (2/3 of the shelf life)) during 15 days. The effect of organic acids was also investigated using a lactic acid (1.8% w/w) treatment. At each day of the trials, classical microbiological (total flora) and 16S rDNA metagenomic analysis were carried out on all these samples. For the metagenomic analysis, a sequencing library was generated, targeting the V1-V3 region of the 16S rDNA. The two major bacterial populations were thus identified (Psychrobacter sp and Brochotrix thermosphacta) and predictive microbiology models used to assess the growth parameters. Cardinal parameters for temperature were collected on the two main bacterial species. The model was validated using the data obtained at a dynamic temperature profile. The results of the simulations for Psychrobacter sp and Brochotrix thermosphacta show a good compliance between predicted and observed data. Compared to culture based methods on selective media and previous independent culture techniques, metagenomic analysis combined with predictive microbiology gives more valuable information, and could be considered as a technological breakthrough to control the quality or for accurately determining shelf life. [less ▲]

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See detailMicrobiological risks and benefits of the consumption of raw milk and the effect of heat treatment
Verraes, Claire; Cardoen, S.; Claeys, W. et al

Conference (2014, September 01)

Detailed reference viewed: 26 (1 ULiège)
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See detailMetagenomic insights into the dynamics and functionality of food microbial communities
Champomier Vergès, Marie-Christine; Daube, Georges ULiege

Conference (2014, September)

Detailed reference viewed: 9 (1 ULiège)
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See detailModelling the development of potential spoilage and biopreservative microorganisms on precooked pasta in different conditions of temperature based on classical microbiology and 16S rDNA metagenomic
Gand, Mathieu ULiege; Cargnel, Mickaël ULiege; Kergourlay, Gilles ULiege et al

Poster (2014, September)

An important way to prevent the spoilage of food is the respect of the cold chain during the storage. While the temperature instructions are generally respected during process and distribution of food ... [more ▼]

An important way to prevent the spoilage of food is the respect of the cold chain during the storage. While the temperature instructions are generally respected during process and distribution of food products, it is not always the case with the consumers. Indeed, a few persons reach the right temperature level required for a safe storage of foodstuffs in their refrigerator. Besides, the food can sometimes spend a few hours in ambient temperature between the buying in the supermarket and the storage in cold temperature. In this study, we propose to model the growth of microorganisms on precooked pasta, stored in different conditions of temperature that reflect the situations described above (constant 4°C, constant 8°C, constant 12°C, 1/3 4°C – 2/3 8°C, 1/3 4°C – breach during 4h at 20°C – 2/3 8°C and 1/3 8°C – breach during 4h at 20°C – 2/3 8°C. The product was surface inoculated with potential spoilage and biopreservative strains (Lactococcus piscium, Leuconostoc mesenteroides and Leuconostoc citreum). Analyses by classical microbiology and V1-V3 16S rDNA metagenomics were done each day until the out of date of the food matrix. The transition from 4 to 8°C and the breach at 20°C during 4h have clearly boosted the growth of the microorganisms. The metagenomic analysis was a powerful tool to follow separately each population in each condition of storage. The results of this communication show the importance of keeping the foodstuffs in 4°C or lower in the refrigerator with the goal to avoid the spoilage or the development of pathogens and the potential of metagenomics for selection of biopreservative strains. [less ▲]

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See detailMultilocus sequence typing analysis and antibiotic resistance of Clostridium difficile strains isolated from retail meat and humans in Belgium
Rodriguez Diaz, Cristina ULiege; Taminiau, Bernard ULiege; Avesani, Véronique et al

in Food Microbiology (2014), 42

Clostridium difficile has been isolated from food animals and meat, specially ground pork and ground beef. The recovered isolates were closely related to C. difficile human strains, indicating that ... [more ▼]

Clostridium difficile has been isolated from food animals and meat, specially ground pork and ground beef. The recovered isolates were closely related to C. difficile human strains, indicating that animals and food are possible transmission routes of human C. difficile infection. The main objective of this study was to characterize C. difficile isolates from retail meat and to compare with human isolates recovered from hospital patients in Belgium. Raw meat (beef and pork) was obtained from the retail trade. C. difficile was recovered from 2.3% of the beef samples and from 4.7% of the pork samples. A total of 4 different PCR-ribotypes were identified with a large percentage of types 078 and 014. Resistance to moxifloxacin and erythromycin was detected. The multi-locus sequence typing (MLST) analysis showed that meat and human isolates cluster in the same lineage. This study reveals the presence of toxigenic C. difficile in retail meat in Belgium with predominance PCR-ribotypes 078 and 014, which are among the four most prevalent ribotypes of C. difficile isolated from humans in Europe. [less ▲]

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See detailModelling the development of potential spoilage and biopreservative microorganisms on white pudding in different conditions of temperature based on classical microbiology and 16S rDNA metagenomic
Gand, Mathieu ULiege; Cauchie, Emilie ULiege; Kergourlay, Gilles ULiege et al

Poster (2014, September)

An important way to prevent the spoilage of food is the respect of the cold chain during the storage. While the temperature instructions are generally respected during process and distribution of food ... [more ▼]

An important way to prevent the spoilage of food is the respect of the cold chain during the storage. While the temperature instructions are generally respected during process and distribution of food products, it is not always the case with the consumers. Indeed, a few persons reach the right temperature level required for a safe storage of foodstuffs in their refrigerator. Besides, the food can sometimes spend a few hours in ambient temperature between the buying in the supermarket and the storage in cold temperature. In this study, we propose to model the growth of microorganisms on white pudding, stored in different conditions of temperature that reflect the situations described above (constant 4°C, constant 8°C, constant 12°C, 1/3 4°C – 2/3 8°C, 1/3 4°C – breach during 4h at 20°C – 2/3 4°C and 1/3 4°C – breach during 4h at 20°C – 2/3 8°C. The product was surface inoculated with potential spoilage and biopreservative strains (Raoultella terrigena, Serratia quinivorans, Carnobacterium maltaromaticum, Lactobacillus oligofermentans, Lactobacillus nenjiangensis, Lactobacillus fuchuensis, Leuconostoc mesenteroides, lactococcus lactis and Lactobacillus graminis). Analyses by classical microbiology and V1-V3 16S rDNA metagenomics were done each day until the out of date of the food matrix. The transition from 4 to 8°C and the breach at 20°C during 4h have clearly boosted the growth of the microorganisms. The metagenomic analysis was a powerful tool to follow separately each population in each condition of storage. The results of this communication show the importance of keeping the foodstuffs in 4°C or lower in the refrigerator with the goal to avoid the spoilage or the development of pathogens and the potential of metagenomics for selection of biopreservative strains. [less ▲]

Detailed reference viewed: 228 (11 ULiège)
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See detailCarnobacterium maltaromaticum isolated from vacuum-packed beef with long shelf life: morphological and functional characterization
Didimo Imazaki, Pedro Henrique ULiege; Tahiri, Assia ULiege; Ndedi Ekolo, François et al

Poster (2014, September)

This study was conducted as part of a research project on meat conservability, in particular vacuum packaged beef displaying very long shelf lives at a temperature close to the freezing point, and its ... [more ▼]

This study was conducted as part of a research project on meat conservability, in particular vacuum packaged beef displaying very long shelf lives at a temperature close to the freezing point, and its objective was to perform a morphological and functional characterization of C. maltaromaticum with potential bioprotective effect isolated from vacuum packaged long shelf life beef. The isolated C. maltaromaticum strain presented similar morphological, biochemical and enzymatic profiles as those of two reference strains (LMG 11393 and LMG 22902). Among the studied conditions, a temperature of +12 °C and an atmosphere poor in oxygen (100 % N2) were the optimal conditions for the growth of C. maltaromaticum. Nevertheless, growth on lower temperatures is also possible. After inoculation of beef samples with C. maltaromaticum and 7 days of storage under vacuum at −1 °C, no effect was observed on the total viable count and on the count of lactic acid bacteria. A reduction of Pseudomonas sp. and Brochothrix thermosphacta was observed during the first week of storage under vacuum conditions. After 7 days of subsequent storage of the same samples under modified atmosphere at +4 °C, the inoculant favored the growth of B. thermosphacta and inhibited the growth of Enterobacteriaceae under 100 % N2. No effect of the inoculant was observed when an atmosphere rich in oxygen was applied. The evaluation of the influence of different atmospheres showed that the growth of C. maltaromaticum was slower in an atmosphere containing O2 and CO2. Long-term storage under vacuum at low temperatures are therefore suitable for the growth of this bacterium. An antimicrobial effect against Enterobacteriaceae was highlighted on inoculated fresh meat stored under N2. The functional characterization of this strain will be further pursued by genotypic characterization. Special attention will be taken to study its bioprotective properties. [less ▲]

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See detailCarriage and acquisition rates of Clostridium difficile in hospitalized horses, including molecular characterization, multilocus sequence typing and antimicrobial susceptibility of bacterial isolates
Rodriguez Diaz, Cristina ULiege; Taminiau, Bernard ULiege; Brévers, Bastien et al

in Veterinary Microbiology (2014), 172

lostridium difficile has been identified as a significant agent of diarrhoea and enterocolitis in both foals and adult horses. Hospitalization, antibiotic therapy or changes in diet may contribute to the ... [more ▼]

lostridium difficile has been identified as a significant agent of diarrhoea and enterocolitis in both foals and adult horses. Hospitalization, antibiotic therapy or changes in diet may contribute to the development of C. difficile infection. Horses admitted to a care unit are therefore at greater risk of being colonized. The aim of this study was to investigate the carriage of C. difficile in hospitalized horses and the possible influence of some risk factors in colonization. During a seven-month period, faecal samples and data relating the clinical history of horses admitted to a veterinary teaching hospital were collected. C. difficile isolates were characterized through toxin profiles, cytotoxicity activity, PCR-ribotyping, antimicrobial resistance and multilocus sequence typing (MLST). Ten isolates were obtained with a total of seven different PCR-ribotypes, including PCR-ribotype 014. Five of them were identified as toxinogenic. A high resistance to gentamicin, clindamycin and ceftiofur was found. MLST revealed four different sequencing types (ST), which included ST11, ST26, ST2 and ST15, and phylogenetic analysis showed that most of the isolates clustered in the same lineage. Clinical history suggests that horses frequently harbour toxigenic and non-toxigenic C. difficile and that in most cases they are colonized regardless of the reason for hospitalization; the development of diarrhoea is more unusual. [less ▲]

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See detailAntimicrobial and molecular analysis of Salmonella serovar Livingstone strains isolated from humans in Tunisia and Belgium
Guedda, Intissar; Taminiau, Bernard ULiege; Ferjani, Asma et al

in Journal of Infection in Developing Countries [=JIDC] (2014), 8

Introduction: Salmonella Livingstone is one of the most common serotypes responsible for nosocomial outbreaks in Tunisia. In this study, 42 isolates of Salmonella Livingstone were analyzed. Most of these ... [more ▼]

Introduction: Salmonella Livingstone is one of the most common serotypes responsible for nosocomial outbreaks in Tunisia. In this study, 42 isolates of Salmonella Livingstone were analyzed. Most of these were isolated from humans (31 strains from Tunisia and 9 strains from Belgium) and 2 isolates came from food products (beef and pork). Methodology: All strains were characterized by antibiogram, multilocus sequence typing (MLST), and virulotyping. This last technique was carried out by simple PCR of five chromosomal genes (agfA, hin/H2, iroB, phoP/Q, and slyA) and two plasmid genes (spvA and spvC). Results: All Tunisian strains were resistant to amoxicillin, amoxicillin-clavulanic acid, ticarcillin, cefalotin, gentamicin, and kanamycin. They were also resistant to third-generation cephalosporin antibiotics (cefotaxim and ceftazidim). Belgian isolates were susceptible to all antibiotics tested. Further to MLST analyses, Tunisian strains belonged to the same sequence type, ST543. For Belgian isolates, eight strains had a ST543 profile, two strains had a ST638 profile, and one strain had a ST457 profile. Analyses of the virulence gene contents showed that strains isolated in different years and from different origins had the same virulence profile. These carried all five chromosomal genes and lacked plasmid-located virulence genes spvA and spvC. Conclusions: A combination of different typing methods showed that the majority of Belgian strains and all Tunisian strains were closely related; they belonged to the same sequence type (ST543) and had the same virulence profile, but different antibiotic resistance profiles depended on the country of origin. [less ▲]

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