Complete Chromosome Sequence of Carnobacterium maltaromaticum LMA 28

Within the lactic acid bacterium genus Carnobacterium, Carnobacterium maltaromaticum is one of the most frequently isolated species from natural environments and food. It potentially plays a major role in food product biopreservation. We report here on the 3.649-Mb chromosome sequence of C. maltaromaticum LMA 28, which was isolated from ripened soft cheese

Metagenomic insights into the dynamics of microbial communities in food

Metagenomics has proven to be a powerful tool in exploring a large diversity of natural environments such as air, soil, water, and plants, as well as various human microbiota (e.g. digestive tract, lungs, skin). DNA sequencing techniques are becoming increasingly popular and less and less expensive. Given that high-throughput DNA sequencing approaches have only recently started to be used to decipher food microbial ecosystems, there is a significant growth potential for such technologies in the field of food microbiology. The aim of this review is to present a survey of recent food investigations via metagenomics and to illustrate how this approach can be a valuable tool in the better characterization of foods and their transformation, storage and safety. Traditional food in particular has been thoroughly explored by global approaches in order to provide information on multi-species and multi-organism communities

Modélisation du développement de bactéries potentiellement altérantes ou biopréservatrices sur des pâtes pré-cuites conservées à différentes conditions de températures et analysées par microbiologie classique et métagénomique (ADNr 16S)

An important way to prevent the spoilage of food is the respect of the cold chain during the storage. While the temperature instructions are generally respected during process and distribution of food products, it is not always the case with the consumers. Indeed, a few persons reach the right temperature level required for a safe storage of foodstuffs in their refrigerator. Besides, the food can sometimes spend a few hours in ambient temperature between the buying in the supermarket and the storage in cold temperature. In this study, we propose to model the growth of microorganisms on precooked pasta, stored in different conditions of temperature that reflect the situations described above (constant 4°C, constant 8°C, constant 12°C, 1/3 4°C – 2/3 8°C, 1/3 4°C – breach during 4h at 20°C – 2/3 8°C and 1/3 8°C – breach during 4h at 20°C – 2/3 8°C. The product was surface inoculated with potential spoilage and biopreservative strains (Lactococcus piscium, Leuconostoc mesenteroides and Leuconostoc citreum). Analyses by classical microbiology and V1-V3 16S rDNA metagenomics were done each day until the out of date of the food matrix. The transition from 4 to 8°C and the breach at 20°C during 4h have clearly boosted the growth of the microorganisms. The metagenomic analysis was a powerful tool to follow separately each population in each condition of storage. The results of this communication show the importance of keeping the foodstuffs in 4°C or lower in the refrigerator with the goal to avoid the spoilage or the development of pathogens and the potential of metagenomics for selection of biopreservative strains

Sensory quality of beef patties inoculated with strains of Carnobacterium maltaromaticum with potential as biopreservatives

Biopreservation is the use of naturally occurring microorganisms and/or their inherent antimicrobial compounds to extend shelf life and to enhance the safety of foods. The aim of the present study was to perform a sensory evaluation of beef patties inoculated with strains of C. maltaromaticum with potential as biopreservatives. Three different strains of C. maltaromaticum (CM_824, CM_827 and CM_829) isolated from vacuum packaged beef with long shelf life were selected for this study. An untrained panel was requested to make a sensory evaluation of raw and cooked beef patties 8 and 10 days after inoculation with the selected strains at 104 and 106 UFC/g and storage in high O2 atmosphere. This preliminary study permitted to evaluate the effect of three C. maltaromaticum strains on the sensory quality of beef patties. Strain CM_827 did practically not change the sensory attributes of beef patties. Samples inoculated with strain CM_824 and CM_829 received the worst scores for several of the tested descriptors. Therefore, further research on the biopreservative capacity of C. maltaromaticum should be conducted with strain CM_827