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Master Thesis

Impact du traitement haute-pression sur une souche de bactérie lactique utilisée comme ferment de biopréservation de produits carnés type jambon

Abstract : Addition of nitrites in meat products enables the control of spore contaminations which represent a major microbiological risk for the consumers. However, carcinogenic compounds such as nitrosamins can be formed from nitrites. BLacHP project goal is to develop new preservation methods that are more natural in order to insure microbiologic safety and keep food organoleptic properties. Biopreservation, corresponding to the inoculation of a protective bacterial flora in foods appears to be a process of great interest. In combination, the use of high-pressure treatment (HP) could allow eliminating the contaminant flora by applying temperatures less aggressive than usual. The antagonism of a nisin producing strain Lactococcus lactis BS30 against spores of Bacillus subtilis PS533 was evaluated after a HP treatment was applied (500 MPa / 5 min). The effect of a nisin supplementation in the medium was also tested. L. lactis regrowth after HP treatment was observed even if the lag phase was considerably extended (20h vs 4h without HP). However nisin production is stopped. In co-culture, Lactococcus lactis BS30 was dominant and produces nisin. Nevertheless, these properties are repressed by HP. Finally, even if B. subtilis resists to the treatment, addition of nisin in the medium inhibits its growth. To optimize the process, trials including other biopreservation strains are considered.
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Pauline Sabrou. Impact du traitement haute-pression sur une souche de bactérie lactique utilisée comme ferment de biopréservation de produits carnés type jambon . Sciences du Vivant [q-bio]. 2017. ⟨dumas-01698292⟩

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