LrgpV1, Hal, Checkpoint, bibRecord, 000A78

Carnobacterium maltaromaticum: Identification, isolation tools, ecology and technological aspects in dairy products

Identifieur interne : 000A78 ( Hal/Checkpoint ); précédent : 000A77; suivant : 000A79

Carnobacterium maltaromaticum: Identification, isolation tools, ecology and technological aspects in dairy products

Auteurs : Muhammad Inam Afzal [France] ; Thibaut Jacquet [France] ; Stéphane Delaunay [France] ; Frederic Borges [France] ; Jean-Bernard Millière [France] ; Anne-Marie Revol-Junelles [France] ; Catherine Cailliez-Grimal

Source :

International Journal of Food Microbiology [ 0168-1605 ] ; 2010-08.

RBID : Hal:hal-00798894

English descriptors

mix :
- Aroma, Carnobacterium, Dairy products, FRAGMENT-LENGTH-POLYMORPHISM, FRENCH SOFT CHEESES, Flavours, GENUS CARNOBACTERIUM, INTERGENIC SPACER REGION, Identification tools, LACTIC-ACID BACTERIA, LISTERIA-MONOCYTOGENES SCOTT, MODIFIED-ATMOSPHERE, OLD-SMOKED SALMON, POLYMERASE-CHAIN-REACTION, REFRIGERATION TEMPERATURES, Ripening.

Abstract

Carnobacterium species constitute a genus of Lactic Acid Bacteria (LAB) present in different ecological niches. The aim of this article is to summarize the knowledge about Carnobacterium maltaromaticum species at different microbiological levels such as taxonomy, isolation and identification, ecology, technological aspects and safety in dairy products. Works published during the last decade concerning C maltaromaticum have shown that this non-starter LAB (NSLAB) could present major interests in dairy product technology. Four reasons can be mentioned: i) it can grow in milk during the ripening period with no competition with starter LAB, ii) this species synthesizes different flavouring compounds e.g., 3-methylbutanal, iii) it can inhibit the growth of foodborne pathogens as Listeria monocytogenes due to its ability to produce bacteriocins, iv) it has never been reported to be involved in human diseases as no cases of human infection have been directly linked to the consumption of dairy products containing this species.

Url:

https://hal.archives-ouvertes.fr/hal-00798894

DOI: 10.1016/j.fm.2010.03.019

Links toward previous steps (curation, corpus...)

to stream Hal, to step Corpus: 000206
to stream Hal, to step Curation: 000206

Links to Exploration step

Hal:hal-00798894

Le document en format XML

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<front><div type="abstract" xml:lang="en">Carnobacterium species constitute a genus of Lactic Acid Bacteria (LAB) present in different ecological niches. The aim of this article is to summarize the knowledge about Carnobacterium maltaromaticum species at different microbiological levels such as taxonomy, isolation and identification, ecology, technological aspects and safety in dairy products. Works published during the last decade concerning C maltaromaticum have shown that this non-starter LAB (NSLAB) could present major interests in dairy product technology. Four reasons can be mentioned: i) it can grow in milk during the ripening period with no competition with starter LAB, ii) this species synthesizes different flavouring compounds e.g., 3-methylbutanal, iii) it can inhibit the growth of foodborne pathogens as Listeria monocytogenes due to its ability to produce bacteriocins, iv) it has never been reported to be involved in human diseases as no cases of human infection have been directly linked to the consumption of dairy products containing this species.</div>
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<term xml:lang="en">OLD-SMOKED SALMON</term>
<term xml:lang="en">LACTIC-ACID BACTERIA</term>
<term xml:lang="en">POLYMERASE-CHAIN-REACTION</term>
<term xml:lang="en">FRAGMENT-LENGTH-POLYMORPHISM</term>
<term xml:lang="en">LISTERIA-MONOCYTOGENES SCOTT</term>
<term xml:lang="en">INTERGENIC SPACER REGION</term>
<term xml:lang="en">FRENCH SOFT CHEESES</term>
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<abstract xml:lang="en">Carnobacterium species constitute a genus of Lactic Acid Bacteria (LAB) present in different ecological niches. The aim of this article is to summarize the knowledge about Carnobacterium maltaromaticum species at different microbiological levels such as taxonomy, isolation and identification, ecology, technological aspects and safety in dairy products. Works published during the last decade concerning C maltaromaticum have shown that this non-starter LAB (NSLAB) could present major interests in dairy product technology. Four reasons can be mentioned: i) it can grow in milk during the ripening period with no competition with starter LAB, ii) this species synthesizes different flavouring compounds e.g., 3-methylbutanal, iii) it can inhibit the growth of foodborne pathogens as Listeria monocytogenes due to its ability to produce bacteriocins, iv) it has never been reported to be involved in human diseases as no cases of human infection have been directly linked to the consumption of dairy products containing this species.</abstract>
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Carnobacterium maltaromaticum: Identification, isolation tools, ecology and technological aspects in dairy products

Carnobacterium maltaromaticum: Identification, isolation tools, ecology and technological aspects in dairy products

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