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See detailMetagenomic insights into the dynamics of microbial communities in food
Kergourlay, Gilles ULiege; Taminiau, Bernard ULiege; Daube, Georges ULiege et al

in International Journal of Food Microbiology (2015), 213

Metagenomics has proven to be a powerful tool in exploring a large diversity of natural environments such as air, soil, water, and plants, as well as various human microbiota (e.g. digestive tract, lungs ... [more ▼]

Metagenomics has proven to be a powerful tool in exploring a large diversity of natural environments such as air, soil, water, and plants, as well as various human microbiota (e.g. digestive tract, lungs, skin). DNA sequencing techniques are becoming increasingly popular and less and less expensive. Given that high-throughput DNA sequencing approaches have only recently started to be used to decipher food microbial ecosystems, there is a significant growth potential for such technologies in the field of food microbiology. The aim of this review is to present a survey of recent food investigations via metagenomics and to illustrate how this approach can be a valuable tool in the better characterization of foods and their transformation, storage and safety. Traditional food in particular has been thoroughly explored by global approaches in order to provide information on multi-species and multi-organism communities. [less ▲]

Detailed reference viewed: 60 (5 ULiège)
See detailOral administration of a spirulina extract protects old mice against hepatic "inflammaging"
Neyrinck, A.; Taminiau, Bernard ULiege; Daube, Georges ULiege et al

Poster (2015, October 20)

Detailed reference viewed: 17 (1 ULiège)
See detailPhylogenomic comparison of 16 O5 Shigatoxigenic Escherichia coli (STEC) isolated from young calves and humans with diarrhoea
Fakih, I.; Thiry, D.; Ogura, Y. et al

Poster (2015, October 16)

Detailed reference viewed: 10 (1 ULiège)
See detailProgress in the etiological diagnosis of bovine abortions: the contribution of 16S rRNA metagenetic analysis
Delooz, L.; Evrard, J.; Grégoire, F. et al

Poster (2015, October 16)

Detailed reference viewed: 15 (1 ULiège)
See detailIdentification and traceability of animal and human faecal contamination in bathing sites in Wallonia
Taminiau, Bernard ULiege; Hanon, M.; Nezer, Carine et al

Poster (2015, October 16)

Detailed reference viewed: 16 (2 ULiège)
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See detailStudy of the microbial diversity of microbial ring trials by metagenomic analysis : Quantification of alive bacteria by exclusion of dead bacteria
Fall, Papa Abdoulaye; Burteau, Sophie; Detry, Émilie et al

Poster (2015, October 16)

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See detailEvaluation of the sensory quality of beef patties inoculated with Carnobacterium maltaromaticum strains with biopreservative potential
Didimo Imazaki, Pedro Henrique ULiege; Jacques-Houssa, Charlotte ULiege; Kergourlay, Gilles ULiege et al

Conference (2015, October 16)

Biopreservation is the use of naturally occurring microorganisms and/or their inherent antimicrobial compounds to extend shelf life and to enhance the safety of foods. The aim of the present study was to ... [more ▼]

Biopreservation is the use of naturally occurring microorganisms and/or their inherent antimicrobial compounds to extend shelf life and to enhance the safety of foods. The aim of the present study was to perform a sensory evaluation of beef patties inoculated with potentially biopreservative strains of Carnobacterium maltaromaticum. Three different strains of C. maltaromaticum (lab. ref.: CM_824, CM_827 and CM_829) isolated from vacuum packaged beef with long shelf life were selected for this study. An untrained panel was requested to make a sensory evaluation of raw and cooked beef patties 8 and 10 days after inoculation with the selected strains at 104 and 106 UFC/g and storage in high-O2 atmosphere. After 8 days of storage, non inoculated samples (blank) were perceived as having the best studied sensory descriptors. The samples inoculated with strain CM_827 had a sensory quality very close to the blank. After 10 days of storage, samples inoculated with the strain CM_827 at 104 UFC/g received the highest scores for appearance and color. This study permitted to evaluate the effect of three C. maltaromaticum strains on the sensory quality of beef patties. Strain CM_827 did practically not change the sensory attributes of beef patties. Samples inoculated with strain CM_824 and CM_829 received the worst scores for several of the tested descriptors. Therefore, further research on the biopreservative capacity of C. maltaromaticum should be conducted with strain CM_827. [less ▲]

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See detailNew horizons in the etiological diagnosis of bovine abortions, the contribution of 16S rDNA sequencing
Delooz, L.; Houtain, J.-Y.; Grégoire, F. et al

Poster (2015, October 14)

Detailed reference viewed: 10 (1 ULiège)
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See detailMicrobiological risks of the consumption of raw milk and raw milk dairy products
Verraes, C.; Claeys, W.; Cardoen, S. et al

Poster (2015, October)

The Scientific Committee of the Belgian FASFC has published several opinions where the objective was to assess the risks and benefits of the consumption of raw milk and raw dairy products (from multiple ... [more ▼]

The Scientific Committee of the Belgian FASFC has published several opinions where the objective was to assess the risks and benefits of the consumption of raw milk and raw dairy products (from multiple species), based on an elaborate literature study and expert opinion. Raw milk In Belgium, the most relevant microbiological hazards related to the consumption of raw cow, sheep and goat milk are Campylobacter, Salmonella and human pathogenic verocytotoxin producing E. coli (VTEC). Raw donkey and horse milk generally has a high microbial quality. A risk assessment at an European level identified the same hazards and included also Brucella spp. in sheep milk, Mycobacterium bovis in cow milk and tick-borne encephalitis virus in milk from several species. As potential emerging hazards, Coxiella burnetii and Mycobacterium avium subsp. paratuberculosis (MAP) were identified. Raw dairy products In Belgium, the risks of raw dairy products (especially (semi-)soft cheeses) are mainly linked to Listeria monocytogenes, VTEC, Staphylococcus aureus, Salmonella and Campylobacter. Dairy products from cows with subclinical mastitis may contain high numbers of L. monocytogenes and S. aureus. L. monocytogenes, VTEC and S. aureus have been identified as microbiological hazards in raw milk butter and cream albeit to a lesser extent because of a reduced growth potential of these pathogens compared to cheese. In endemic areas in Belgium or abroad, raw dairy products may also be contaminated with Brucella spp., Mycobacterium bovis, the tick-borne encephalitis virus, C. burnetii and MAP. Based on the health threat due to the possible presence of human pathogens, it is stated that heat treatment of milk before consumption and dairy production is important to insure the safety of such products. Concerning so-called beneficial (nutritional and health) effects attributed to raw milk consumption, it was concluded that there is no scientific evidence that, with the exception of an altered organoleptic profile, heating raw milk would substantially change its nutritional value or other hypothesized benefits. The benefits of probiotic and lactic acid bacteria are not relevant due to low numbers encountered in raw milk. [less ▲]

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See detailOptmization of culture media for Bifidobacterium bifidum and Bifidobacterium crudilactis and study of the antimicrobial effect of culture supernatants
Bondue, Pauline ULiege; Delcenserie, Véronique ULiege; Crevecoeur, Sébastien ULiege et al

Poster (2015, October)

Complex oligosaccharides from human milk (HMO) contribute to infant health. Bifidobacteriumbifidum mainly found in breast-fed infant microbiota has all the enzymatic machinery for degradation of HMO. On ... [more ▼]

Complex oligosaccharides from human milk (HMO) contribute to infant health. Bifidobacteriumbifidum mainly found in breast-fed infant microbiota has all the enzymatic machinery for degradation of HMO. On the other hand, whey is rich in complex bovin milk oligosaccharides (BMO) very similar to HMO, including 3’-sialyllactose (3’SL). They are very likely to be metabolised by B. bifidum too, but also by B. crudilactis, a bovine origin strain. Fermentation of HMO or BMO by bifidobacteria can result in production of metabolites modulating virulence expression of several pathogenic bacteria. Two strains of bifidobacteria were used in this study: B. bifidum, isolated from breastfed infant feces and B. crudilactis, isolated from bovine raw milk. The ability of those strains to metabolise culture media enriched in glucose, whey and 3’SL has been assessed. Then, the obtained culture supernatant has been tested against virulence genes expression of E. coli O157:H7.  Both strains were able to grow in presence of BMO and 3’SL. B. crudilactis presented the best growth on all media. All culture supernatants obtained after supplementation with 3’SL resulted in significant under-expression of genes ler and qseA. The trend of genes stxB2 and luxS was also toward a down-regulation. BMO combined to some bovine or human origin bifidobacteria strains could be interesting synbiotics to maintain or restore the intestinal health of young children. These effects observed in vitro require further investigations to ensure repeatability in humans and to identify the exact nature of molecules obtained from fermentation media by B. bifidum and B. crudilactis. [less ▲]

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See detailFaecal microbiota characterisation of horses using 16 rdna barcoded pyrosequencing, and carriage rate of clostridium difficile at hospital admission
Rodriguez Diaz, Cristina ULiege; Taminiau, Bernard ULiege; Brévers, Bastien et al

in BMC Microbiology (2015), 15

Background The equine faecal microbiota is very complex and remains largely unknown, while interspecies interactions have an important contribution to animal health. Clostridium difficile has been ... [more ▼]

Background The equine faecal microbiota is very complex and remains largely unknown, while interspecies interactions have an important contribution to animal health. Clostridium difficile has been identified as an important cause of diarrhoea in horses. This study provides further information on the nature of the bacterial communities present in horses developing an episode of diarrhoea. The prevalence of C. difficile in hospitalised horses at the time of admission is also reported. Results Bacterial diversity of the gut microbiota in diarrhoea is lower than that in non-diarrhoeic horses in terms of species richness (p-value <0.002) and in population evenness (p-value: 0.02). Statistical differences for Actinobacillus, Porphyromonas, RC9 group, Roseburia and Ruminococcaceae were revealed. Fusobacteria was found in horses with diarrhoea but not in any of the horses with non-diarrheic faeces. In contrast, Akkermansia was among the three predominant taxa in all of the horses studied. The overall prevalence of C. difficile in the total samples of hospitalised horses at admission was 3.7 % (5/134), with five different PCR-ribotypes identified, including PCR-ribotype 014. Two colonised horses displayed a decreased bacterial species richness compared to the remaining subjects studied, which shared the same Bacteroides genus. However, none of the positive animals had diarrhoea at the moment of sampling. Conclusions The abundance of some taxa in the faecal microbiota of diarrhoeic horses can be a result of microbiome dysbiosis, and therefore a cause of intestinal disease, or some of these taxa may act as equine enteric pathogens. Clostridium difficile colonisation seems to be transient in all of the horses studied, without overgrowth to trigger infection. A large proportion of the sequences were unclassified, showing the complexity of horses’ faecal microbiota. [less ▲]

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See detailSensory quality of beef patties inoculated with strains of Carnobacterium maltaromaticum with potential as biopreservatives
Didimo Imazaki, Pedro Henrique ULiege; Jacques-Houssa, Charlotte ULiege; Kergourlay, Gilles ULiege et al

Poster (2015, August)

Biopreservation is the use of naturally occurring microorganisms and/or their inherent antimicrobial compounds to extend shelf life and to enhance the safety of foods. The aim of the present study was to ... [more ▼]

Biopreservation is the use of naturally occurring microorganisms and/or their inherent antimicrobial compounds to extend shelf life and to enhance the safety of foods. The aim of the present study was to perform a sensory evaluation of beef patties inoculated with strains of C. maltaromaticum with potential as biopreservatives. Three different strains of C. maltaromaticum (CM_824, CM_827 and CM_829) isolated from vacuum packaged beef with long shelf life were selected for this study. An untrained panel was requested to make a sensory evaluation of raw and cooked beef patties 8 and 10 days after inoculation with the selected strains at 104 and 106 UFC/g and storage in high O2 atmosphere. This preliminary study permitted to evaluate the effect of three C. maltaromaticum strains on the sensory quality of beef patties. Strain CM_827 did practically not change the sensory attributes of beef patties. Samples inoculated with strain CM_824 and CM_829 received the worst scores for several of the tested descriptors. Therefore, further research on the biopreservative capacity of C. maltaromaticum should be conducted with strain CM_827. [less ▲]

Detailed reference viewed: 69 (15 ULiège)
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See detailMetagenomic analysis of samples
Daube, Georges ULiege; Taminiau, Bernard ULiege; Nezer, Carine et al

Patent (2015)

Detailed reference viewed: 78 (12 ULiège)
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See detailMethod of testing for animal-derived ingredients in foods
Daube, Georges ULiege; Burteau, Sophie; Nezer, Carine et al

Patent (2015)

Detailed reference viewed: 51 (6 ULiège)