DISS Onlinex
Total Page:16
File Type:pdf, Size:1020Kb
Load more
Recommended publications
-
Microbial Consortia from Smear-Ripened Cheese: Biodiversity, Incidence of Commercial Starter Microorganisms and Anti-Listerial Activity of Yeasts
ABTEILUNG MIKROBIOLOGIE ZENTRALINSTITUT FÜR ERNÄHRUNGS- UND LEBENSMITTELFORSCHUNG WEIHENSTEPHAN TECHNISCHE UNIVERSITÄT MÜNCHEN Microbial consortia from smear-ripened cheese: Biodiversity, incidence of commercial starter microorganisms and anti-listerial activity of yeasts STEFANIE GOERGES Vollständiger Abdruck der von der Fakultät Wissenschaftszentrum Weihenstephan für Ernährung, Landnutzung und Umwelt der Technischen Universität München zur Erlangung des akademischen Grades eines Doktors der Haushalts- und Ernährungswissenschaften (Dr. oec. troph.) genehmigten Dissertation. Vorsitzender: Univ.-Prof. Dr. G. Cerny Prüfer der Dissertation: 1. Univ.-Prof. Dr. S. Scherer 2. Univ.-Prof. Dr. K. Heller (Christian-Albrechts-Universität Kiel) Die Dissertation wurde am 18.08.2005 bei der Technischen Universität München eingereicht und durch die Fakultät Wissenschaftszentrum Weihenstephan für Ernährung, Landnutzung und Umwelt am 12.10.2005 angenommen. Acknowledgments The present work has been performed at the “Abteilung Mikrobiologie, Zentralinstitut für Ernährungs- und Lebensmittelforschung (ZIEL) Weihenstephan, TU München“ under supervision of Prof. Dr. Siegfried Scherer. Special thanks go to my supervisor Siegfried Scherer for his excellent support, for giving me the possibility to follow my own ideas and to continue research on anti-listerial properties in yeast although this task was canceled ahead of schedule in the SCM project. I am very grateful to Prof. Dr. Knut Heller (Christian-Albrechts-Universität, Kiel) for being my second examiner. Furthermore, I am very thankful to Dr. Barbara Silakowski and Ulrike Aigner for their contribution to the section on anti-listerial yeast. My cordial thanks also go to Dr. Roberto Gelsomino (BCCM/LMG Bacteria Collection, University of Ghent, Belgium), Jérôme Mounier (Dairy Products Research Centre, Teagasc, Fermoy, Co. Cork, Ireland) and Mary Rea (Biotechnology Department, Moorepark Food Research Centre, Teagasc, Fermoy, Co. -
Agribalyse 3.0 La Base De Donnees Francaise D’Icv Sur L’Agriculture Et L’Alimentation
AGRIBALYSE 3.0 LA BASE DE DONNEES FRANCAISE D’ICV SUR L’AGRICULTURE ET L’ALIMENTATION Rapport méthodologique- Annexes REPORT In partnership with : TABLE OF CONTENTS Annexes ................................................................................................................................................... 6 1 Densité utilisées pour les liquies ...................................................................................................... 6 2 Parts non comestibles – matière première végétale et oeufs .......................................................... 7 3 Mix de consummation de matière premières pour les aliments les plus emblématiques consommés en France, source de données et années ................................................................... 9 4 Poissons et crustacés : proxy utilisés et parts non commestibles ................................................. 13 6 Poissons et crustacés : jeux de données exclus et nouveaux jeux de données ........................... 18 7 Mise à jour des jeux de données pour la viande de bœuf dans ACYVIA – prise en compte des allocations économiques ................................................................................................................ 19 7.1 Identified error ........................................................................................................................... 19 7.2 Updates to datasets in Agribalyse® 3.0 ................................................................................... 19 7.3 Results ..................................................................................................................................... -
Vibrio Aphrogenes Sp. Nov., in the Rumoiensis Clade Isolated from a Seaweed
RESEARCH ARTICLE Vibrio aphrogenes sp. nov., in the Rumoiensis clade isolated from a seaweed Mami Tanaka1, Shoko Endo1, Fumihito Kotake1, Nurhidayu Al-saari1, A. K. M. Rohul Amin1, Gao Feng1, Sayaka Mino1, Hidetaka Doi2, Yoshitoshi Ogura3, Tetsuya Hayashi3, Wataru Suda4,5, Masahira Hattori4,6, Isao Yumoto7, Toko Sawabe8, Tomoo Sawabe1*, Toshiyoshi Araki9 1 Laboratory of Microbiology, Faculty of Fisheries, Hokkaido University, Hakodate, Japan, 2 Process Development Laboratories, Research Institute for Bioscience Products & Fine Chemicals, Ajinomoto Co.Inc., a1111111111 Kawasaki, Japan, 3 Department of Bacteriology, Faculty of Medical Sciences, Kyushu University, Fukuoka, a1111111111 Japan, 4 Laboratory of Metagenomics, Graduate School of Frontier Sciences, University of Tokyo, Kashiwa, a1111111111 Japan, 5 Department of Microbiology and Immunology, Keio University School of Medicine, Tokyo, Japan, 6 Graduate School of Advanced Science and Engineering, Waseda University, Tokyo, Japan, a1111111111 7 Bioproduction Research Institute, National Institute of Advanced Industrial Science and Technology, a1111111111 Sapporo, Japan, 8 Department of Food and Nutrition, Hakodate Junior College, Hakodate, Japan, 9 Iga Research Institute of Mie University, Iga, Japan * [email protected] OPEN ACCESS Citation: Tanaka M, Endo S, Kotake F, Al-saari N, Abstract Amin AKMR, Feng G, et al. (2017) Vibrio T aphrogenes sp. nov., in the Rumoiensis clade A novel strain Vibrio aphrogenes sp. nov. strain CA-1004 isolated from the surface of isolated from a seaweed. PLoS ONE 12(6): seaweed collected on the coast of Mie Prefecture in 1994 [1] was characterized using poly- e0180053. https://doi.org/10.1371/journal. phasic taxonomy including multilocus sequence analysis (MLSA) and a genome based pone.0180053 comparison. -
First Isolation of Brevibacterium Sp. Pigments in the Rind of an Industrial
View metadata, citation and similar papers at core.ac.uk brought to you by CORE provided by HAL-Université de Bretagne Occidentale First isolation of Brevibacterium sp. pigments in the rind of an industrial red-smear-ripened soft cheese Patrick Galaup, Nuthathai Sutthiwong, Marie-No¨elleLeclercq-Perlat, Alain Valla, Yanis Caro, Mireille Fouillaud, Fabienne Gu´erard,Laurent Dufoss´e To cite this version: Patrick Galaup, Nuthathai Sutthiwong, Marie-No¨elleLeclercq-Perlat, Alain Valla, Yanis Caro, et al.. First isolation of Brevibacterium sp. pigments in the rind of an industrial red-smear- ripened soft cheese. International Journal of Dairy Technology, Wiley, 2015, 68 (1), pp.144-147. <10.1111/1471-0307.12211>. <hal-01113700> HAL Id: hal-01113700 http://hal.univ-brest.fr/hal-01113700 Submitted on 3 Mar 2016 HAL is a multi-disciplinary open access L'archive ouverte pluridisciplinaire HAL, est archive for the deposit and dissemination of sci- destin´eeau d´ep^otet `ala diffusion de documents entific research documents, whether they are pub- scientifiques de niveau recherche, publi´esou non, lished or not. The documents may come from ´emanant des ´etablissements d'enseignement et de teaching and research institutions in France or recherche fran¸caisou ´etrangers,des laboratoires abroad, or from public or private research centers. publics ou priv´es. 1 First isolation of Brevibacterium sp. pigments in the rind of an industrial 2 red-smear ripened soft cheese 3 4 PATRICK GALAUP,1 NUTHATHAI SUTTHIWONG,2,3 MARIE-NOËLLE LECLERCQ- 5 PERLAT,4 ALAIN VALLA,5 -
(VIDAS LMO2 ‐ Ref
NF VALIDATION Validation of alternative analysis methods Application to the food industry Summary report according to the standard EN ISO 16140‐2:2016 Qualitative method VIDAS Listeria monocytogenes II (VIDAS LMO2 ‐ Ref. 30704) (certificate # BIO 12/11‐03/04) for the detection of Listeria monocytogenes in human food products and in environmental samples Expert laboratory: Laboratoire MICROSEPT ZA de la Sablonnière 15 rue Denis Papin 49220 LE LION D’ANGERS FRANCE For: bioMérieux Chemin de l’Orme 69280 MARCY L’ETOILE FRANCE This report contains 90 pages, including 55 pages of appendices. The reproduction of this document is only authorized in its entirety. The accreditation of the COFRAC (Section Laboratory) gives evidence of the expertise of the laboratory for the only tests covered by the accreditation that are specified by the symbol (). Version 0 April 8, 2020 LABORATOIRE MICROSEPT ZA de la Sablonnière - 15 rue Denis Papin - 49220 LE LION D’ANGERS Tél. : 02 41 41 70 70 - Fax : 02 41 41 70 71 - [email protected] - www.microsept.fr SAS AU CAPITAL DE 40 000 € - N° SIRET 394 895 304 00035 - RCS ANGERS - APE 7120 B - N° INTRACOMMUNAUTAIRE FR92 394 895 304 Preamble Protocols of validation : ‐ EN ISO 16140‐1 and EN ISO 16140‐2 (September 2016): Microbiology of the food chain — Method validation Part 1: Vocabulary. Part 2: Protocol for the validation of alternative (proprietary) methods against a reference method. ‐ Requirements regarding comparison and interlaboratory studies for implementation of the standard EN ISO 16140‐2 (version 6). Reference method: ‐ EN ISO 11290‐1 (July 2017): Microbiology of the food chain ‐ Horizontal method for the detection and enumeration of Listeria monocytogenes and of Listeria spp‐ Part 1: Detection method. -
Caractérisation De Flores Microbiennes… 2013
Université Paris Sud XI Orsay Ecole doctorale Gènes Génomes Cellules Thèse de doctorat en Sciences de la Vie Caractérisation de flores microbiennes intestinale humaine et fromagère par méthode de métagénomique quantitative Mathieu Almeida Présentée et soutenue publiquement le 7 juin 2013 Composition du Jury : Mr Pierre Capy Président Mme Claudine Médigue Rapporteur Mr Mihai Pop Rapporteur Mr Johan van Hylckama Vlieg Examinateur Mr Emmanuel Jamet Examinateur Mr Stanislav Dusko Ehrlich Co-directeur de thèse Mr Pierre Renault Directeur de thèse Thèse Mathieu Almeida - Caractérisation de flores microbiennes… 2013 2 Thèse Mathieu Almeida - Caractérisation de flores microbiennes… 2013 REMERCIEMENTS Je voudrais commencer ce manuscrit en remerciant toutes les personnes que j’ai croisé durant ces 4 années à l’INRA de Jouy-en-Josas, qui ont rendu possible ce travail et qui me sont cher. J’ai eu la chance de côtoyer tous les jours des personnes formidables, je voudrais leur exprimer ma fierté et ma gratitude pour tous les moments partagés avec eux. Ces années font partie des plus belles de ma vie, je voudrais les en remercier : Je remercie tout d’abord mon directeur de thèse Pierre Renault, pour m’avoir accueilli au sein de son équipe, pour son soutien, sa gentillesse et sa patience. Tu m’as donné l’envie de réaliser une thèse, et m’a aidé toutes ces années pour que ce travail puisse se réaliser, je ne te remercierai jamais assez pour cela. Je remercie mon co-directeur de thèse Dusko Ehrlich pour m’avoir donné la chance de participer au projet MetaHIT et m’avoir conseillé toutes ces années. -
From Localized Products to Geographical Indications Awareness and Action
Laurence Bérard Philippe Marchenay 804206 CNRS INTERIEUR XP6 ok 16/06/08 10:51 Page 1 From Localized Products to Geographical Indications Awareness and Action Laurence Bérard and Philippe Marchenay Ressources des terroirs – Cultures, usages, sociétés UMR Eco-Anthropologie et Ethnobiologie Centre national de la recherche scientifique Alimentec - 01000 Bourg-en-Bresse <www.ethno-terroirs.cnrs.fr> 804206 CNRS INTERIEUR XP6 ok 16/06/08 10:51 Page 2 ISBN 978-2-9528725-1-5 © Copyright 2008 - Laurence Bérard and Philippe Marchenay 804206 CNRS INTERIEUR XP6 ok 16/06/08 10:51 Page 3 Contents Preface . 5 INTRODUCTION . 7 1. LOCALIZED FOOD PRODUCTS: A BIG FAMILY . 9 2. THE PROTECTION OF ORIGIN . 13 - France leading the way . 13 - Community legislation . 14 - French implementation of Community legislation . 15 3. RELATIONSHIP TO A PLACE AND A TERROIR . 17 - Protected Designation of Origin . 17 - Protected Geographical Indication . 18 - Traditional Speciality Guaranteed . 19 4. HISTORICAL ROOTS . 21 - Defining historical depth . 21 - History and reputation: two quite different dimensions . 22 - Following the tracks . 23 - Sources . 24 5. TRADITION, KNOWLEDGE AND SKILLS . 27 - Drawing up a code of practices: selection at the cost of diversity ? . 28 - The status of knowledge . 30 - Tradition in relation with a reference model . 32 - Plant varieties and animal breeds . 34 - Food habits . 40 6. RESERVING THE USE OF A NAME AND THE ‘MONTAGNE’ DESIGNATION . 43 7. INFORMAL WAYS OF ADDING VALUE TO PLACE . 47 - Case study of an alternative promotional project geared to small-scale, local production systems . 47 - Inventories and collective trademarks . 49 8. INTERNATIONAL ISSUES . 53 - International issues surrounding geographical indications . -
Diversity and Assessment of Potential Risk Factors of Gram-Negative Isolates Associated with French Cheeses
Diversity and assessment of potential risk factors of Gram-negative isolates associated with French cheeses Monika Coton, Céline Delbes, Francoise Irlinger, Nathalie Desmasures, Anne Le Fleche, Marie-Christine Montel, Emmanuel Coton To cite this version: Monika Coton, Céline Delbes, Francoise Irlinger, Nathalie Desmasures, Anne Le Fleche, et al.. Diver- sity and assessment of potential risk factors of Gram-negative isolates associated with French cheeses. Food Microbiology, Elsevier, 2012, 29 (1), pp.88-98. 10.1016/j.fm.2011.08.020. hal-01001502 HAL Id: hal-01001502 https://hal.archives-ouvertes.fr/hal-01001502 Submitted on 28 May 2020 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. 1 1 Diversity and assessment of potential risk factors of Gram- 2 negative isolates associated with French cheeses . 3 4 Monika COTON 1, Céline DELBÈS-PAUS 2, Françoise IRLINGER 3, Nathalie 5 DESMASURES 4, Anne LE FLECHE 5, Valérie STAHL 6, Marie-Christine MONTEL 2 and 6 Emmanuel COTON 1†* 7 8 1ADRIA Normandie, Bd du 13 juin 1944, 14310 Villers-Bocage, France. 9 2INRA, URF 545, 20, côte de Reyne, Aurillac, France. 10 3INRA, UMR 782 GMPA, Thiverval-Grignon, France. -
Lexique Agroalim FR-ANGL-CH Déc 2013
Lexique agroalimentaire France Agrimer réalisé avec UBIFRANCE CHINE version décembre 2013 Appellation d'origine géographique / Français Anglais Chinois Pinyin Type de produit Commentaire Expert Mention d'étiquette % de cacao minimum minimun of % cocoa 最低可可含量% zuì d ī k ě k ě hán liàng Mention étiquette acidifiants : acide citrique et acidifying : citric acid su ān huà jì:níng méng su ān hé Additifs, Produits chimiques, 酸化剂:柠檬酸和酒石酸钾 tartrate de potassium and potassium tartrate ji ŭ shí su ān ji ă arômes et conservateurs emulsifiers : soy émulsifiants : lécithine de soja, rŭ huà jì :dà dòu ru ăn lín zh ī - lecithin, mono- and 乳化剂:大豆卵磷脂- Additifs, Produits chimiques, mono et diglycérides d'acides zh ī fáng - su ān h ē g ān yóu er diglycerides of fatty 脂肪一酸和甘油二酸脂 arômes et conservateurs gras zh ĭ acids mentions obligatoires mandatory labelling 必须标注项目 bì x ū bi āo zhù xiàng mù Mention étiquette service qualité service quality 质检部门 zhì ji ăn bù m ēn Mention étiquette "Ne pas utiliser" "Do not use" 不用 bú yòng Mention étiquette "riche en" "rich in" 富含 fù hán Mention étiquette "source de" "source of" 源于 yuán y ú Mention étiquette x % apple and x % x % pomme et x % prune (x% 苹果和x% 李子)x % píng ( gu ŏ hé x % l ĭ z ĭ ) Mention étiquette plum palme palm 棕榈 zōng l ǚ Fruits, légumes et fruits secs colza rapeseed 菜籽 cài z ĭ Fruits, légumes et fruits secs tournesol sunflower 向日葵 xiàng rì kuí Fruits, légumes et fruits secs karité shea 乳油木 rŭ yóu mù Fruits, légumes et fruits secs "made from "à base de concentré de …" 浓缩 nóng su ō Mention étiquette concentrate -
Construction of a Dairy Microbial Genome Catalog Opens New Perspectives for the Metagenomic Analysis of Dairy Fermented Products
Downloaded from orbit.dtu.dk on: Sep 28, 2021 Construction of a dairy microbial genome catalog opens new perspectives for the metagenomic analysis of dairy fermented products Almeida, Mathieu; Hebert, Agnes; Abraham, Anne-Laure; Rasmussen, Simon; Monnet, Christophe; Pons, Nicolas; Delbes, Celine; Loux, Valentin; Batto, Jean-Michel; Leonard, Pierre Total number of authors: 16 Published in: B M C Genomics Link to article, DOI: 10.1186/1471-2164-15-1101 Publication date: 2014 Document Version Publisher's PDF, also known as Version of record Link back to DTU Orbit Citation (APA): Almeida, M., Hebert, A., Abraham, A-L., Rasmussen, S., Monnet, C., Pons, N., Delbes, C., Loux, V., Batto, J-M., Leonard, P., Kennedy, S., Ehrlich, S. D., Pop, M., Montel, M-C., Irlinger, F., & Renault, P. (2014). Construction of a dairy microbial genome catalog opens new perspectives for the metagenomic analysis of dairy fermented products. B M C Genomics, 15(1101). https://doi.org/10.1186/1471-2164-15-1101 General rights Copyright and moral rights for the publications made accessible in the public portal are retained by the authors and/or other copyright owners and it is a condition of accessing publications that users recognise and abide by the legal requirements associated with these rights. Users may download and print one copy of any publication from the public portal for the purpose of private study or research. You may not further distribute the material or use it for any profit-making activity or commercial gain You may freely distribute the URL identifying the publication in the public portal If you believe that this document breaches copyright please contact us providing details, and we will remove access to the work immediately and investigate your claim. -
From Localized Products to Geographical Indications Awareness and Action
Laurence Bérard Philippe Marchenay 804206 CNRS INTERIEUR XP6 ok 16/06/08 10:51 Page 1 From Localized Products to Geographical Indications Awareness and Action Laurence Bérard and Philippe Marchenay Ressources des terroirs – Cultures, usages, sociétés UMR Eco-Anthropologie et Ethnobiologie Centre national de la recherche scientifique Alimentec - 01000 Bourg-en-Bresse <www.ethno-terroirs.cnrs.fr> 804206 CNRS INTERIEUR XP6 ok 16/06/08 10:51 Page 2 ISBN 978-2-9528725-1-5 © Copyright 2008 - Laurence Bérard and Philippe Marchenay 804206 CNRS INTERIEUR XP6 ok 16/06/08 10:51 Page 3 Contents Preface . 5 INTRODUCTION . 7 1. LOCALIZED FOOD PRODUCTS: A BIG FAMILY . 9 2. THE PROTECTION OF ORIGIN . 13 - France leading the way . 13 - Community legislation . 14 - French implementation of Community legislation . 15 3. RELATIONSHIP TO A PLACE AND A TERROIR . 17 - Protected Designation of Origin . 17 - Protected Geographical Indication . 18 - Traditional Speciality Guaranteed . 19 4. HISTORICAL ROOTS . 21 - Defining historical depth . 21 - History and reputation: two quite different dimensions . 22 - Following the tracks . 23 - Sources . 24 5. TRADITION, KNOWLEDGE AND SKILLS . 27 - Drawing up a code of practices: selection at the cost of diversity ? . 28 - The status of knowledge . 30 - Tradition in relation with a reference model . 32 - Plant varieties and animal breeds . 34 - Food habits . 40 6. RESERVING THE USE OF A NAME AND THE ‘MONTAGNE’ DESIGNATION . 43 7. INFORMAL WAYS OF ADDING VALUE TO PLACE . 47 - Case study of an alternative promotional project geared to small-scale, local production systems . 47 - Inventories and collective trademarks . 49 8. INTERNATIONAL ISSUES . 53 - International issues surrounding geographical indications . -
Diversité Des Bactéries Halophiles Dans L'écosystème Fromager Et
Diversité des bactéries halophiles dans l'écosystème fromager et étude de leurs impacts fonctionnels Diversity of halophilic bacteria in the cheese ecosystem and the study of their functional impacts Thèse de doctorat de l'université Paris-Saclay École doctorale n° 581 Agriculture, Alimentation, Biologie, Environnement et Santé (ABIES) Spécialité de doctorat: Microbiologie Unité de Recherche : Micalis Institute, Jouy-en-Josas, France Référent : AgroParisTech Thèse présentée et soutenue à Paris-Saclay, le 01/04/2021 par Caroline Isabel KOTHE Composition du Jury Michel-Yves MISTOU Président Directeur de Recherche, INRAE centre IDF - Jouy-en-Josas - Antony Monique ZAGOREC Rapporteur & Examinatrice Directrice de Recherche, INRAE centre Pays de la Loire Nathalie DESMASURES Rapporteur & Examinatrice Professeure, Université de Caen Normandie Françoise IRLINGER Examinatrice Ingénieure de Recherche, INRAE centre IDF - Versailles-Grignon Jean-Louis HATTE Examinateur Ingénieur Recherche et Développement, Lactalis Direction de la thèse Pierre RENAULT Directeur de thèse Directeur de Recherche, INRAE (centre IDF - Jouy-en-Josas - Antony) 2021UPASB014 : NNT Thèse de doctorat de Thèse “A master in the art of living draws no sharp distinction between her work and her play; her labor and her leisure; her mind and her body; her education and her recreation. She hardly knows which is which. She simply pursues her vision of excellence through whatever she is doing, and leaves others to determine whether she is working or playing. To herself, she always appears to be doing both.” Adapted to Lawrence Pearsall Jacks REMERCIEMENTS Remerciements L'opportunité de faire un doctorat, en France, à l’Unité mixte de recherche MICALIS de Jouy-en-Josas a provoqué de nombreux changements dans ma vie : un autre pays, une autre langue, une autre culture et aussi, un nouveau domaine de recherche.