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See detailMicrobial, biochemical and sensorial quality assessment of Algerian farmed tilapia (Oreochromis niloticus) stored at 4 and 30°C
Dergal, Nadir; Abi-Ayad, S.M.E.-A.; Degand, Guy ULg et al

in African Journal of Food Science (2013), 7(12), 498-507

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See detailMicrobiological Analyses of Raw Milk Cheeses from Walloon Farms
Sanchez-Alcaraz, Maria-Thérésa ULg; Godrie, Thérèse ULg; Helleputte, Murielle ULg et al

Poster (2010, September 16)

For several years now, the Walloon Region has been supporting a project to help and follow farmers through their diversification activities: la Cellule Qualité Produits Fermiers (CQPF). Among their ... [more ▼]

For several years now, the Walloon Region has been supporting a project to help and follow farmers through their diversification activities: la Cellule Qualité Produits Fermiers (CQPF). Among their partners, the Process and Quality Engineering Laboratory in the Department of Food Technology of the Agricultural University of Gembloux is in charge of the hygienic supervision, ensuring the implementation of self-evaluation systems based on the HACCP principles and good hygiene practice guidelines. For four years, the CQPF has been following almost a hundred Walloon cheesemaking artisans using raw milk from cow, goat and ewe. According to the Commission Regulation (EC) No 2073/2005 on microbiological criteria for foodstuffs, analyses of microbiological pathogens have to be performed regularly to guarantee healthy and hazard free raw milk products. The results of microbiological analyses from raw milk cheeses of our artisans between January 2007 and June 2010 are presented below. We were interested on showing firstly, if the quality of the Walloon cheeses follow the standards of food safety criteria established by the European regulation, and secondly, if there is a trend for pathogen contamination throughout the year. [less ▲]

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See detailMicrobiological and chemical characterisation of St Anne cave, Belgium
Carnol, Monique ULg; Malchair, Sandrine ULg

Poster (2011, September)

In Belgium, most drinking water is provided by calcareous karst aquifers. Chemical and microbiological characterisation of these systems focalises mainly on the transfer of pollutants and microbial ... [more ▼]

In Belgium, most drinking water is provided by calcareous karst aquifers. Chemical and microbiological characterisation of these systems focalises mainly on the transfer of pollutants and microbial contaminants, major sources of sanitary risks. These studies are generally based on bacterial cultures, representing however only 1% of bacterial species present in the environment. Molecular techniques allow the study of the global microbial diversity of an environment, as they are based on direct ADN extractions, without previous culturing steps. The objective of this research was the study of the microbial diversity in the ‘St Anne’ cave, Belgium. Chemical composition of the water, cultivable bacteria and the diversity of ammonia-oxydizing bacteria (AOB) were studied in waters and sediments of the ‘Chawresse’ (underground river in St Anne), on the cave’s wall and in soils aboveground. Bacterial counts revealed that most cultivable bacteria were associated with suspended particles and that their numbers decreased underground. Molecular analyses revealed the presence of AOB in the karst system. AOB are responsible for the first, acidifying step of the nitrification process. Further studies will specify and quantify their activity in this karst system. [less ▲]

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See detailMicrobiological and chemical study of « Tiéré », senegalese millet fermented food.
Leite, N.; Diop, M.; Tine, E. et al

Poster (1999, July)

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See detailMicrobiological and ecological responses to global environmental changes in polar regions (MERGE): An IPY core coordinating project
Naganuma, Takeshi; Wilmotte, Annick ULg

in Polar Sciences (2009), 3

An integrated program, ‘‘Microbiological and ecological responses to global environmental changes in polar regions’’ (MERGE), was proposed in the International Polar Year (IPY) 2007e2008 and endorsed by ... [more ▼]

An integrated program, ‘‘Microbiological and ecological responses to global environmental changes in polar regions’’ (MERGE), was proposed in the International Polar Year (IPY) 2007e2008 and endorsed by the IPY committee as a coordinating proposal. MERGE hosts original proposals to the IPYand facilitates their funding. MERGE selected three key questions to produce scientific achievements. Prokaryotic and eukaryotic organisms in terrestrial, lacustrine, and supraglacial habitats were targeted according to diversity and biogeography; food webs and ecosystem evolution; and linkages between biological, chemical, and physical processes in the supraglacial biome. [less ▲]

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See detailMicrobiological and physico-chemical characteristic of Rwandese traditional beer «Ikigage»
Lyumugabe, F.; Kamaliza, C.; Bajyana, E. et al

in African Journal of Biotechnology (2010), 9(27), 4241-4246

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See detailMicrobiological and Physico-Chemical Quality of Smoked Shrimp, An Expanding Food Condiment in Beninese Local Markets
Kpoclou, Euloge Y.; Anihouvi, Victor B.; Azokpota, Paulin et al

in Food and Public Health (2013), 3(6), 277-283

Entire Smoked Shrimp (ESS) and Smoked Shrimp Powder (SSP) are two food condiments widely used in Beninese local cooking practices. Twelve samples of each product collected from local markets were ... [more ▼]

Entire Smoked Shrimp (ESS) and Smoked Shrimp Powder (SSP) are two food condiments widely used in Beninese local cooking practices. Twelve samples of each product collected from local markets were evaluated for safety assessment using standard methods. Regarding the microbiological status of the samples, the Enterobacteriaceae were detected in 83% and 75% of ESS and SSP respectively, whereas 25% of samples of each product were found to contain E. coli. Pathogenic bacteria such as S. aureus and Salmonella were absent. Except 8% and 17% of SSP sample exceeding the maximal limit of 106 UFC/g for Aerobic Mesophilic Bacteria and 104 UFC/g Enterobacteriaceae respectively, all the other samples were within the acceptable limits. Water activity values were low, ranging between 0.54±0.01 for SSP and 0.61±0.01 for ESS, showing a potential microbial stability. Considering the chemical hazards, 15 EU priority polycyclic aromatic hydrocarbon (PAHs) were detected in the samples examined with median Benzo(a) pyrene and PAH4 contents (91 μg kg-1 and 490 μg kg-1respectively) exceeding the European maximal limit (5.0 μg kg-1 and 30 μg kg-1). This study showed that smoked shrimps may be generally safe from a microbiological point of view, but they constitute a large source of exposure to possible carcinogenic PAHs. [less ▲]

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See detailMicrobiological and physicochemical characteristics of Rwandese traditional beer "ikigage"
Lyumugabe Loshima, François ULg

in African Journal of Biotechnology (2010), 9(27),

Samples of traditional sorghum beer Ikigage was collected in the southern province of Rwanda and analyzed for microbiological and physico-chemical contents. Ikigage contained total aerobic mesophilic ... [more ▼]

Samples of traditional sorghum beer Ikigage was collected in the southern province of Rwanda and analyzed for microbiological and physico-chemical contents. Ikigage contained total aerobic mesophilic bacteria (33.55 x 106 cfu/ml), yeast (10.15 x 106 cfu/ml), lactic acid bacteria (35.35 x 104 cfu/ml), moulds (4.12 x 104 cfu/ml), E. coli (21.90 x 103 cfu/ml), fecal streptococci (22.50 x 103 cfu/ml), Staphylococcus aureus (16.02 x 103 cfu/ml), total coliform (32.30 x 103 cfu/ml), ethanol, soluble protein, reducing sugars, total acidity, pH and Brix were 2.2% (v/v), 9.2 g/l, 2.3, 1.7%, 3.9 and 11.5 bx, respectively. The yeast was identified by API 20 C test and confirmed by PCR-Sequencing of ITS-5.8S region of rDNA. Seventy yeasts isolated in the samples were found to belong to either Saccharomyces cerevisae, Candida inconspicua, Issatchenkia orientalis, Candida magnolia and Candida humilis. Lactic acid bacteria were identified using the API 50 CHL system. Ten different isolates of lactic acid bacteria belonged exclusively to the genus Lactobacillus: Lactobacillus fermentum, Lactobacillus buchneri, and Lactobacillus sp. The micro-organisms of fecal origin are from the water and the operations postfermentation process. The presence of potential pathogens emphasizes the importance of developing starter cultures with GRAS status for commercialization of ikigage. [less ▲]

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See detailMicrobiological control of apple postharvest diseases: a case of study
Jijakli, Haissam ULg; Lepoivre, Philippe ULg; Grevesse, C.

in revista corpoica (1998), 2

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See detailMicrobiological control on the cycling of Fe and its isotopes in Antarctic sea ice
Schoemann, V.; de Jong, J.; Lannuzel, D. et al

Poster (2008, July)

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See detailMicrobiological diagnosis of infectious keratitis
MELIN, Pierrette ULg

Conference (2013, March 16)

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See detailMicrobiological state of the art of walloon farm raw milk butter (2006 – 2009).
Godrie, Thérèse ULg; Di Tanna, Sybille ULg; Helleputte, Murielle ULg et al

in Fourteenth conference on food microbiology (2009, June)

For several years, Walloon Region has been supporting financially a project to help farmers: la Cellule Qualité Produits Fermiers (CQPF). This project aims to accompany farmers in their diversification ... [more ▼]

For several years, Walloon Region has been supporting financially a project to help farmers: la Cellule Qualité Produits Fermiers (CQPF). This project aims to accompany farmers in their diversification activities. In this context, Agricultural University of Gembloux, Department of Food Technology and “Centre d’Expertise pour la Qualité” have ensured and are ensuring autocontrol system implementation based on the HACCP principles, together with the application of good hygiene practice. In this context, microbiological analyses on farm raw milk butter have been performed. Results collected during the period from September 2006 to April 2009 are presented below. [less ▲]

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See detailLa microbiologie prévisionnelle : un nouvel outil de maîtrise de la qualité microbiologique des denrées alimentaires
Delhalle, Laurent ULg; Clinquart, Antoine ULg; Daube, Georges ULg

in Food Science and Law (2010), 2

Les nouveaux outils de microbiologie prévisionnelle permettent de mieux comprendre et de maîtriser le comportement des micro-organismes dans la chaîne alimentaire. La législation européenne récente, dont ... [more ▼]

Les nouveaux outils de microbiologie prévisionnelle permettent de mieux comprendre et de maîtriser le comportement des micro-organismes dans la chaîne alimentaire. La législation européenne récente, dont le but est garantir un niveau élevé de sécurité sanitaire des aliments proposés au consommateur, mentionne cette méthodologie comme outil de référence. Les autorités en charge de la gestion de la santé publique et les industriels ont maintenant à leur disposition des outils leur permettant de comprendre les flux de contamination dans la chaîne alimentaire, de fixer une date limite de consommation, d’optimaliser les processus de transformation et de conservation, et de proposer des aliments sûrs aux consommateurs. Cette discipline offre la possibilité, à travers ses modèles et ses concepts, d’exploiter des données issues d’expérimentations réalisées au laboratoire ou en production et de les convertir en applications qui permettent d’évaluer la stabilité et la sécurité d’une denrée alimentaire. [less ▲]

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See detailMicrobiologische risico's in verbans met voeding
Daube, Georges ULg

in Institut Danone (Ed.) Boesdselveliligheid : een wetenschapelijke benadering (2003)

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See detailLa microbiopsie musculaire : un nouvel outil pour le suivi sportif et la détection précoce des dysfonctions musculaires
Votion, Dominique ULg; Fraipont, Audrey ULg; Robert, Céline et al

in 36ème Journée de la Recherche Equine (2010)

The objective of this study was to confirm the practical value of high-resolution respirometry (HRR) applied to biopsies to determine, in horses, the level of training, their athletic ability and for the ... [more ▼]

The objective of this study was to confirm the practical value of high-resolution respirometry (HRR) applied to biopsies to determine, in horses, the level of training, their athletic ability and for the early detection of muscular dysfunction. Materials and methods – The muscle mitochondrial respiration was determined by HRR in 20 endurance horses and 10 trotters sampled at the triceps brachii at different stages of their training. Results – Training increases mitochondrial respiration, in addition, the best performers had the highest rate of respiration. A trotter had abnormally low levels of muscle mitochondrial respiration for its level of training. This horse has presented several episodes of rhabdomyolysis during its racing season. Discussion – The biopsy is easily achievable by the attending veterinarian. This study shows that the athletic ability of horses is closely linked to respiratory muscle function, and suggests the value of HRR for performance prediction. In addition, the RHR has the ability to demonstrate mitochondrial dysfunction potentially responsible for exercise-induced rhabdomyolysis. [less ▲]

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See detailMicrobiota characterization of a protected designation of origin Belgian cheese: Herve cheese, using metagenomic analysis.
Delcenserie, Véronique ULg; Taminiau, Bernard ULg; Delhalle, Laurent ULg et al

in Journal of Dairy Science (2014), 97

Herve cheese is a Belgian soft cheese with a washed rind, and is made from raw or pasteurized milk. The specific microbiota of this cheese has never previously been fully explored and the use of raw or ... [more ▼]

Herve cheese is a Belgian soft cheese with a washed rind, and is made from raw or pasteurized milk. The specific microbiota of this cheese has never previously been fully explored and the use of raw or pasteurized milk in addition to starters is assumed to affect the microbiota of the rind and the heart. The aim of the study was to analyze the bacterial microbiota of Herve cheese using classical microbiology and a metagenomic approach based on 16S ribosomal DNA pyrosequencing. Using classical microbiology, the total counts of bacteria were comparable for the 11 samples of tested raw and pasteurized milk cheeses, reaching almost 8 log cfu/g. Using the metagenomic approach, 207 different phylotypes were identified. The rind of both the raw and pasteurized milk cheeses was found to be highly diversified. However, 96.3 and 97.9% of the total microbiota of the raw milk and pasteurized cheese rind, respectively, were composed of species present in both types of cheese, such as Corynebacterium casei, Psychrobacter spp., Lactococcus lactis ssp. cremoris, Staphylococcus equorum, Vagococcus salmoninarum, and other species present at levels below 5%. Brevibacterium linens were present at low levels (0.5 and 1.6%, respectively) on the rind of both the raw and the pasteurized milk cheeses, even though this bacterium had been inoculated during the manufacturing process. Interestingly, Psychroflexus casei, also described as giving a red smear to Raclettetype cheese, was identified in small proportions in the composition of the rind of both the raw and pasteurized milk cheeses (0.17 and 0.5%, respectively). In the heart of the cheeses, the common species of bacteria reached more than 99%. The main species identified were Lactococcus lactis ssp. cremoris, Psychrobacter spp., and Staphylococcus equorum ssp. equorum. Interestingly, 93 phylotypes were present only in the raw milk cheeses and 29 only in the pasteurized milk cheeses, showing the high diversity of the microbiota. Corynebacterium casei and Enterococcus faecalis were more prevalent in the raw milk cheeses, whereas Psychrobacter celer was present in the pasteurized milk cheeses. However, this specific microbiota represented a low proportion of the cheese microbiota. This study demonstrated that Herve cheese microbiota is rich and that pasteurized milk cheeses are microbiologically very close to raw milk cheeses, probably due to the similar manufacturing process. The characterization of the microbiota of this particular protected designation of origin cheese was useful in enabling us to gain a better knowledge of the bacteria responsible for the character of this cheese. [less ▲]

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See detailMicrocalorimetry as applied to psychrophilic enzymes
D'Amico, Salvino ULg; Georlette, D.; Collins, T. et al

in Ladbury, J. E. (Ed.) Biocalorimetry 2: Application of Calorimetry in the Biological Sciences (2003)

Detailed reference viewed: 14 (1 ULg)