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Carnobacterium Maltaromaticum LMA 28 in Food Biopreservation Muhammad Inam Afzal

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Carnobacterium Maltaromaticum LMA 28 in Food Biopreservation Muhammad Inam Afzal Physiology and technological aspects of Carnobacterium maltaromaticum LMA 28 in food biopreservation Muhammad Inam Afzal To cite this version: Muhammad Inam Afzal. Physiology and technological aspects of Carnobacterium maltaromaticum LMA 28 in food biopreservation. Food and Nutrition. Université de Lorraine, 2012. English. NNT : 2012LORR0174. tel-01749410 HAL Id: tel-01749410 https://hal.univ-lorraine.fr/tel-01749410 Submitted on 29 Mar 2018 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. AVERTISSEMENT Ce document est le fruit d'un long travail approuvé par le jury de soutenance et mis à disposition de l'ensemble de la communauté universitaire élargie. Il est soumis à la propriété intellectuelle de l'auteur. Ceci implique une obligation de citation et de référencement lors de l’utilisation de ce document. D'autre part, toute contrefaçon, plagiat, reproduction illicite encourt une poursuite pénale. Contact : [email protected] LIENS Code de la Propriété Intellectuelle. articles L 122. 4 Code de la Propriété Intellectuelle. articles L 335.2- L 335.10 http://www.cfcopies.com/V2/leg/leg_droi.php http://www.culture.gouv.fr/culture/infos-pratiques/droits/protection.htm UNIVERSITE DE LORRAINE Ecole Nationale Supérieure d’Agronomie et des Industries Alimentaires Laboratoire d’Ingénierie des Biomolécules THESE Présentée à l’Université de Lorraine Par Muhammad Inam AFZAL Pour obtenir le grade de DOCTEUR DE L’ UNIVERSITE DE LORRAINE Spécialité : Procédés Biotechnologiques et Alimentaires Sujet Physiologie et aspects technologiques de Carnobacterium maltaromaticum LMA 28 en biopréservation alimentaire Soutenue publiquement le 30 octobre 2012 devant la commission d’examen Rapporteurs : Mme Marie-France PILET, Maître de Conférences, HDR, SECALIM, Nantes, France M. Samuel LUBBERS, Maître de Conférences, HDR, AgroSupDijon, Dijon, France Examinateurs : M. Pascal DEGRAEVE, Professeur, IUT Lyon 1, Bourg-en-Bresse, France Mme Anne-Marie REVOL-JUNELLES, Professeur, UL, Nancy, France M. Joël SCHER, Professeur, UL, Nancy, France Mme Catherine CAILLIEZ-GRIMAL, Maître de Conférences HDR (Directeur de thèse), UL, Nancy, France Invités : Mme Françoise IRLINGER, Ingénieur-Docteur en Microbiologie, Agro-Paris Tech, Thiverval-Grignon, France M. Stéphane DELAUNAY, Professeur, (Co-directeur de thèse), UL, Nancy, France 1 Remerciements Ce travail s’est déroulé au Laboratoire d’Ingénierie des Biomolécules (LIBio) en collaboration avec le Laboratoire Réactions et Génie des Procédés (LRGP) de l’ENSAIA-Université de Lorraine. Je remercie le Professeur Joël Scher pour m’avoir acceuilli au sein de son laboratoire. J’exprime toute ma reconnaissance à Madame Catherine Cailliez-Grimal, Maitre de conférences HDR à l’IUT Nancy-Brabois, Monsieur Stéphane Delaunay, Professeur à l’ENSAIA pour avoir accepté de diriger ce travail et je leur exprime toute ma gratitude pour leur bonne humeur, leur patience, leur encadrement, leur conseils ainsi que pour m’avoir patiemment corrigé ce document et les articles. J’exprime toute ma reconnaissance à Madame Anne-Marie Revol-Junelles, Professeur à l’ENSAIA, Monsieur Frédéric Borges, Maitre de conférences à l’ENSAIA. Je remercie également Monsieur le Professeur Jean-Bernard Millière (IUT Nancy-Brabois) pour ses conseils et ses corrections. Mes remerciements s’adressent également à Mme Marie-France Pilet, Maître de Conférences HDR à SECALIM, Nantes et à M. Samuel Lubbers, Maître de Conférences HDR à AgroSupDijon, Dijon qui ont accepté de juger ce travail en qualité de rapporteurs. J’exprime ma gratitude à Mme Françoise Irlinger, Docteur en Microbiologie, Agro-Paris Tech, Thiverval-Grignon, Paris et M. Pascal Degraeve, Professeur à l’IUT Lyon 1, Bourg-en-Bresse d’avoir accepté de faire partie de mon jury de thèse. Je tiens à remercier l‘ensemble du personnel de l’ENSAIA qui me connait et particulièrement celui du LIBio et surtout Anne, Myriam, Sylvie, Cédric, Arnaud..... Un grand merci à tous mes compagnons : Thibaut, Abdur, Alexandre, Kenza, Amira, Emilie, Citlalli, Nehal..... bon courage et bonne réussite pour l’avenir..... Enfin, un grand merci à ma famille qui m’a encouragé dans toutes mes entreprises et je tiens à leur dédicacer ce travail..... To my Family...... 2 Table des matières Table des matières Liste des abréviations ..................................................................................................................................................... 1 Introduction .................................................................................................................................................................... 4 Chapitre I : Synthèse bibliographique ....................................................................................................................... 10 I. Le genre Carnobacterium ........................................................................................................................................... 10 The genera Carnobacterium ................................................................................................................................... 10 Abstract ............................................................................................................................................................ 10 1. Introduction .................................................................................................................................................. 10 2. Characteristics of the genus and relevant species ....................................................................................... 11 3. Identification tools ....................................................................................................................................... 16 4. Importance of the genus and individual species in the food industry ......................................................... 16 Further Reading ............................................................................................................................................... 18 II. Carnobacterium maltaromaticum: Identification, outils d’isolement, écologie et aspects technologiques dans les produits laitiers ............................................................................................................................................................... 19 Carnobacterium maltaromaticum: Identification, isolation tools, ecology and technological aspects in dairy products ................................................................................................................................................................... 19 Abstract ............................................................................................................................................................ 19 1. Introduction .................................................................................................................................................. 19 2. Taxonomy .................................................................................................................................................... 19 3. Identification tools ....................................................................................................................................... 20 4. C. maltaromaticum in dairy products .......................................................................................................... 21 5. Preservation ................................................................................................................................................. 22 6. Safety assessment ........................................................................................................................................ 23 7. Potential interest in cheese technology ....................................................................................................... 23 References ........................................................................................................................................................ 24 III. Biosynthèse et rôle du 3-méthylbutanal: voies métaboliques, enzymes et stratégies de contrôle dans des fromages ........................................................................................................................................................................................ 26 Biosynthesis and role of 3-methylbutanal in cheese: major metabolic pathways, enzymes involved and strategies for control ................................................................................................................................................................ 26 Abstract ............................................................................................................................................................ 26 1. Introduction .................................................................................................................................................. 26 2. Key enzymes and metabolic pathways involved in the biosynthesis
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