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Staphylococcus Xylosus À La Matrice Carnée, Impact Des Composés Nitrosés Et Utilisation Des Sources De Fer Aurore Vermassen

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Staphylococcus Xylosus À La Matrice Carnée, Impact Des Composés Nitrosés Et Utilisation Des Sources De Fer Aurore Vermassen Adaptation de Staphylococcus xylosus à la matrice carnée, impact des composés nitrosés et utilisation des sources de fer Aurore Vermassen To cite this version: Aurore Vermassen. Adaptation de Staphylococcus xylosus à la matrice carnée, impact des composés nitrosés et utilisation des sources de fer. Sciences agricoles. Université Blaise Pascal - Clermont- Ferrand II, 2014. Français. NNT : 2014CLF22535. tel-01153499 HAL Id: tel-01153499 https://tel.archives-ouvertes.fr/tel-01153499 Submitted on 19 May 2015 HAL is a multi-disciplinary open access L’archive ouverte pluridisciplinaire HAL, est archive for the deposit and dissemination of sci- destinée au dépôt et à la diffusion de documents entific research documents, whether they are pub- scientifiques de niveau recherche, publiés ou non, lished or not. The documents may come from émanant des établissements d’enseignement et de teaching and research institutions in France or recherche français ou étrangers, des laboratoires abroad, or from public or private research centers. publics ou privés. UNIVERSITE BLAISE PASCAL UNIVERSITE D’AUVERGNE N° D.U. 2535 ANNEE 2014 ECOLE DOCTORALE DES SCIENCES DE LA VIE, SANTE, AGRONOMIE ET ENVIRONNEMENT N° d’ordre 656 Thèse Présentée à l’Université Blaise Pascal Pour l’obtention du grade de DOCTEUR D’UNIVERSITE Spécialité : Nutrition et Science des Aliments Soutenue le 18 décembre 2014 Aurore Vermassen Adaptation de Staphylococcus xylosus à la matrice carnée, impact des composés nitrosés et utilisation des sources de fer Membres du jury : Président M F. Delbac – Professeur, Université Blaise Pascal, Clermont-Ferrand II Rapporteurs Mme M. Cocaign-Bousquet, Directrice de Recherche, INSA/CNRS - UMR INSA/INRA, Toulouse Mme M. Coton, Maître de conférences, LUBM EA3882, Brest M Y. Le Loir, Directrice de Recherche, INRA, Rennes Membres Mme V. Zuliani, Business Development Manager, CHR HANSEN, Arpajon Mme R. Talon, Directrice de Recherche, INRA, Clermont-Ferrand Theix Mme S. Leroy, Ingénieur de Recherche, INRA, Clermont-Ferrand Theix Unité de Recherche 454 Microbiologie Institut National de la recherche Agronomique - Clermont-Ferrand/Theix Remerciements Mon travail de thèse au sein de l’UR 454 Microbiologie de l’INRA de Clermont-Ferrand Theix se termine. Trois années riches et fructueuses, au cours desquelles il a fallu faire preuve d’adresse à la manière d’une acrobate confirmée entre la thèse, les conférences, l’enseignement, les publications et bien d’autres choses. Merci à toutes les personnes qui m’ont accompagnée pour mener à bien cette expérience. Je souhaite donc remercier tout particulièrement Régine Talon et Sabine Leroy, mes deux directrices de thèse, pour leur soutien sans faille, leur enthousiasme et leur gentillesse. Merci de m’avoir fait confiance et de m’avoir laissé faire mes propres choix après de longues discutions scientifiques (et moins scientifiques !). Merci de m’avoir guidée ces 4 dernières années. Je tiens à exprimer toute ma reconnaissance à Murielle Cocaign-Bousquet, Monika Coton et Yves Le Loir qui ont accepté d'être les rapporteurs de ce travail ainsi qu’à Frédéric Delbac et Véronique Zuliani qui a accepté de participer à ce jury de thèse. Merci également aux membres de mon comité de thèse : Souad Christieans, Damien Balestrino, Anne Marie Delort Marie et Christine Champomier-Vergès pour l’intérêt qu’ils ont porté à ce travail ainsi que pour leurs conseils et leurs remarques constructives. Merci à Anne De la Foye de la Plateforme d’exploration du métabolisme, pour son aide précieuse concernant toutes les analyses statistiques réalisées dans ma thèse. Merci à Virginie Vinatier de l’institut de Chimie, pour ses conseils concernant la mise en place des tests sidérophores. Merci à tous les membres de l’équipe Badial et notamment : Jean Paul Chacornac pour son soutien technique tout au long de cette thèse, pour sa bonne humeur et les innombrables balades du midi. Carine Andant et Yvette Villatte pour leur aide indispensable au quotidien. Carine, merci pour ton aide dans les expériences de la dernière heure. Brigitte Gaillard Martinie pour son aide dans l’approche en microscopie. Isabelle Lebert, ex membre de l’équipe, pour son aide sur des calculs improbables. Merci à mes collaborateurs de passage, CDD ou stagiaires : Pierre Micheau, pour son aide et ses conseils en informatique, Alice Carpentier et Dorian Garraud, pour leur aide technique au cours de cette thèse. J’ai bien sur une pensée toute particulière pour tous les thésard(e)s (et ami(e)s) qui ont partagé avec moi, des moments de doutes et de joies ces trois dernières années : Caro, ma confidente. Merci pour ton soutien sans relâche du premier au dernier jour de ma thèse (et plus encore si je compte ma période de M2). Sandra, mon modèle. Merci de m’avoir montré la « bonne voie de la thésarde » Geoffrey, la relève. Merci d’avoir été présent dans les derniers moments (les plus difficiles !) Une pensée chaleureuse et amicale aux stagiaires et thésards que j’ai croisé au cours de ces 4 ans: Marie, Priscilla, Allison, Susana … Ces remerciements ne seraient pas complets sans citer Antoine (et Avril), merci d’avoir toujours été là pour m’écouter, m’encourager, me réconforter. Merci pour la patience dont tu as fait preuve pendant cette thèse. Je dédie enfin cette thèse à mes fans de la première heure : mes parents, mon frère et Balou sans qui je ne serais pas là aujourd’hui et qui m’ont soutenue tout au long de mes études avec un amour et une confiance sans faille, un immense MERCI. J’exprime enfin toute ma gratitude au Ministère de l’Education Nationale, de la Recherche et des Technologies pour m’avoir attribué une bourse de thèse et pour m’avoir donné la possibilité d’enseigner pendant ma thèse à l’Université d’Auvergne puis à l’Université Blaise Pascal, en tant que monitrice. Merci à Catherine Texier, Hicham El Alaoui et Jean François Jarrige d’avoir guidé mes premiers pas d’enseignante. 2 Table des matières Table des matières ................................................................................................................................... 1 Liste des figures ...................................................................................................................................... 5 Liste des tableaux .................................................................................................................................... 7 INTRODUCTION ................................................................................................................................... 9 SYNTHESE BIBLIOGRAPHIQUE ..................................................................................................... 15 -CHAPITRE 1- ...................................................................................................................................... 17 Staphylococcus xylosus : taxonomie, bases phénotypiques et habitat ................................................... 17 1.TAXONOMIE ................................................................................................................................ 17 2. PRINCIPAUX CARACTERES PHENOTYPIQUES................................................................... 19 3. UBIQUITE DE S. XYLOSUS ........................................................................................................ 21 3.1. La peau des animaux .............................................................................................................. 21 3.2. Les produits alimentaires ........................................................................................................ 21 3.2.1 Les produits carnés fermentés .......................................................................................... 21 3.2.2 Les produits laitiers fermentés .......................................................................................... 22 3.2.3 Les produits de la mer ...................................................................................................... 22 -CHAPITRE 2- ...................................................................................................................................... 24 Propriétés fonctionnelles de Staphylococcus xylosus en lien avec les substrats des produits carnés fermentés ............................................................................................................................................... 24 1. LE METABOLISME DES GLUCIDES ....................................................................................... 25 1.1 La glycolyse ............................................................................................................................ 25 1.2 Le système phosphotransférase (PTS) ..................................................................................... 26 1.3 Le glucose................................................................................................................................ 27 1.4 Le saccharose et le lactose ....................................................................................................... 28 1.5 La répression catabolique du carbone ..................................................................................... 29 2. LE METABOLISME DES LIPIDES ET DES ACIDES GRAS .................................................. 30 2.1 La lipolyse ............................................................................................................................... 31 2.2 L’oxydation des acides gras ...................................................................................................
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