Poster (Scientific congresses and symposiums)
Evaluation of morphological and functional characteristics of Carnobacterium maltaromaticum isolated from vacuum-packaged beef with long shelf life
Didimo Imazaki, Pedro Henrique; Tahiri, Assia; Ndedi Ekolo, François et al.
20141st FARAH Day
 

Files


Full Text
Imazaki_FARAH_Day_2014_Carnobacterium_v2.pdf
Author preprint (98.69 kB)
Download
Annexes
Imazaki_FARAH_2014_Carnobacterium.pdf
Publisher postprint (1.24 MB)
Download

All documents in ORBi are protected by a user license.

Send to



Details



Keywords :
Carnobacterium maltaromaticum; long shelf life; vacuum-packaged; beef
Abstract :
[en] 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.
Disciplines :
Food science
Author, co-author :
Didimo Imazaki, Pedro Henrique ;  Université de Liège - ULiège > Doct. sc. vété. (Bologne)
Tahiri, Assia ;  Université de Liège > Département de sciences des denrées alimentaires (DDA) > Microbiologie des denrées alimentaires
Ndedi Ekolo, François ;  Université de Liège - ULiège > An. prépa. masters bioingénieur
Daube, Georges  ;  Université de Liège > Département de sciences des denrées alimentaires (DDA) > Microbiologie des denrées alimentaires
Clinquart, Antoine ;  Université de Liège > Département de sciences des denrées alimentaires (DDA) > Technologie des denrées alimentaires
Language :
English
Title :
Evaluation of morphological and functional characteristics of Carnobacterium maltaromaticum isolated from vacuum-packaged beef with long shelf life
Publication date :
17 October 2014
Number of pages :
A0
Event name :
1st FARAH Day
Event organizer :
Fundamental and Applied Research for Animals & Health
Event place :
Liège, Belgium
Event date :
17th October 2014
Name of the research project :
Conservation longue durée de la viande fraîche de bovins Blanc Bleu Belge : contraintes, évaluation et recommendations
Funders :
DGRNE - Région wallonne. Direction générale des Ressources naturelles et de l'Environnement [BE]
Available on ORBi :
since 21 May 2015

Statistics


Number of views
149 (20 by ULiège)
Number of downloads
57 (12 by ULiège)

Bibliography


Similar publications



Contact ORBi