Kinetic expression of spoiling enzymes by a comprehensive [i]Bacillus cereus[/i] group collection coming from the French egg breaking industry . - Institut Agro Rennes-Angers Accéder directement au contenu
Poster De Conférence Année : 2014

Kinetic expression of spoiling enzymes by a comprehensive [i]Bacillus cereus[/i] group collection coming from the French egg breaking industry .

Résumé

The reduction of wastes due to food spoilage may help save food resources among the current worldwide food production. Industrial egg products, obtained after egg breaking, recovery and pasteurisation of the internal egg components, are used in a wide range of food, including chilled egg- and milk-based food particularly susceptible to microbial spoilage due to their low cooking temperatures. One of the main bacteria involved in the spoilage of pasteurized egg and dairy products belongs to the spore-former B. cereus group. Several members of this group may lead to food spoilage due to their enzymatic activities, even at low temperatures. However, the risk of spoilage has mainly been assessed by targeting enzymatic activities in dairy products or in vegetables foods that do not require chilled storage. In order to consider more accurately the food spoilage issue at both optimal and low temperatures, this work proposes to characterize the enzymatic potential of a collection of 68 strains of the B. cereus group, coming from pasteurized liquid egg products collected in the French egg breaking industry at two consecutive seasons. An egg-based medium was designed, allowing the kinetic characterisation of bacterial lipases and proteases at optimal and refrigeration temperatures. The results contribute to further investigate a comprehensive bacterial collection that was already characterised for its cold adaptation, its ability to grow in whole egg at higher levels than in optimum laboratory medium, to colonize the industrial surfaces, and to induce phase, texture and colour shifts of whole egg. This study contributes to the search for early markers that could help the producers of pasteurized liquid egg and dairy products to better assess the microbial quality of their products for their orientation towards specific applications.
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Dates et versions

hal-01209706 , version 1 (02-10-2015)

Identifiants

  • HAL Id : hal-01209706 , version 1
  • PRODINRA : 269535

Citer

Sophie Jan, L. Bouchon, Marie-Clarisse Techer, Noel Grosset, Fabienne Gonnet, et al.. Kinetic expression of spoiling enzymes by a comprehensive [i]Bacillus cereus[/i] group collection coming from the French egg breaking industry .. 24. International ICFMH conference, Food Micro 2014, Sep 2014, Nantes, France. , 2014. ⟨hal-01209706⟩
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