A large-scale study of raw meat sausages reveals the role of processing steps and packaging type in shaping the microbiota and its cognate metabolic activities

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Combination of marker genes for the characterization of Lactobacillus strains

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L’empreinte de population des bactéries lactiques dans le carpaccio de bœuf est sous l’influence du processus de stockage et des changements saisonniers

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Ecological engineering of meat mirobial ecosystems: factorial design of complex meat preservative cultures for spoilage reduction

Ecological engineering of meat mirobial ecosystems: factorial design of complex meat preservative cultures for spoilage reduction. 3. International Conference on Microbial Diversity : The Challenge of Complexit

Combination of DNA markers for characterizing and fingerprinting a Lactobacillus sakei isolate

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Fingerprint of lactic acid bacteria population in beef carpaccio is influenced by storage process and seasonal changes

We have investigated the population structure of lactic acid bacteria (LAB) for several beef carpaccio available on the market with the purpose of comparing the effect of storage process (modified-atmosphere packaging and vacuum-packaging) and of seasonal changes on this microbial population. Out of 60 samples we have characterised 214 isolates accounting for 10 Lspecies and 35 isolates accounting for 11 non-Lspecies. Lactobacillus sakei, Leuconostoc carnosum and Leuconostoc mesenteroides were the most prevailing Lspecies with a frequency of identification within 66%, 62% and 52% of the samples respectively. These 3 species were also characterised by a phenotypic intra-species diversity of isolates based on colony morphology. We showed that the prevalence was increased 1.5 fold for L. sakei and L. mesenteroides during the summer sampling in comparison to the spring or the fall sampling suggesting an environmental origin of these two species. Seasonal variations were also observed for the prevalence of Lactobacillus fuchuensis and L. carnosum in spring (2- and 1.5-fold increase, respectively) and of Brochothrix thermosphacta in fall (6-fold increase). Finally, we demonstrated that the growth potential after the sell-by-date was favourable of 1.25 log(10) cfu g(-1) to Leuconostoc spp. in modified-atmosphere packaging and of 1.38 log(10) cfu g(-1) to Lactobacillus spp. in vacuum-packaging. In conclusion, we show that important and unsuspected traits in bacterial population dynamics can be unravelled by large sampling strategies. We discuss about the need to take this assessment into account for further studies on bacterial ecosystems of meat. (C) 2011 Elsevier Ltd. All rights reserved

Taxonomic structure of lactic acid bacteria community in non-fermented beef meat ecosystems and natural population dynamic of the meat starter species Lactobacillus sakei assessed by genotype fingerprinting

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A yield aware sampling strategy for inspection tools capacity optimization

International audienceThe product quality in semiconductor manufacturing is ensured with 100% inspection at each process step; hence inspection tools quickly run out of capacities resulting in the production cycle delays. To best utilize the production and inspection capacities, existing sampling (static, dynamic and smart) strategies are based on the risk and delays. These strategies, however do not guarantee a reliable lot sample that represents a likely yield loss and there is a high risk of moving a bad production lot to next production steps. We present a 3-step yield aware sampling strategy to optimize inspection capacities based on the likely yield loss with the predictive state (PSM) and alarm (PAM) models as: (i) classify potentially suspected lots, (ii) cluster and/or populate suspected lots in the priority queues and (iii) apply last in first out (LIFO) to optimize capacities. This strategy is implemented with two heuristics. We also present a data model with ASCM (Alarm and State Control Management) tool for the multi source data extraction, alignment and preprocessing to support the validation of [PSM, PAM] predictive models

Genotype fingerprint of Lactobacillus sakei structural populations in meat products: Understanding the species evolution capacity and its global behavior in variable ecological food niches

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