FN Archimer Export Format
PT J
TI Characterisation of the spoilage microbiota in raw salmon (Salmo salar) steaks stored under vacuum or modified atmosphere packaging combining conventional methods and PCR–TTGE
BT 
AF MACE, Sabrina
   CORNET, Josiane
   CHEVALIER, Frederique
   CARDINAL, Mireille
   PILET, Marie-France
   DOUSSET, Xavier
   JOFFRAUD, Jean-Jacques
AS 1:1,2,3;2:1;3:1;4:1;5:2,3;6:2,3;7:1;
FF 1:PDG-RBE-BRM-STBM;2:PDG-RBE-BRM-STBM;3:PDG-RBE-BRM-STBM;4:PDG-RBE-BRM-STBM;5:;6:;7:PDG-RBE-BRM-STBM;
C1 IFREMER, Lab Sci & Technol Biomasse Marine, F-44311 Nantes 3, France.
   Univ Nantes, Oniris, LUNAM Univ, Secalim UMR1014, F-44307 Nantes, France.
   INRA, F-44307 Nantes, France.
C2 IFREMER, FRANCE
   UNIV NANTES, FRANCE
   INRA, FRANCE
SI NANTES
SE PDG-RBE-BRM-STBM
IN WOS Ifremer jusqu'en 2018
   copubli-france
   copubli-p187
   copubli-univ-france
IF 3.41
TC 126
UR https://archimer.ifremer.fr/doc/00052/16277/13779.pdf
LA English
DT Article
DE ;Seafood;Culture-independent method (PCR-TTGE);Sensory analysis;Photobacterium phosphoreum;Lactococcus piscium
AB In order to characterise the spoilage related to microbiota of raw salmon, a combination of culture-dependent and -independent methods, including PCR–TTGE, was used to analyse 3 raw salmon batches stored for 3 days at chilled temperature in modified atmosphere packaging (MAP) (50% CO2/50% N2) or under vacuum. Sensory evaluation, microbiological enumeration and chemical analysis were performed after 3, 7 and 10 days of storage. At the onset of spoilage, 65 bacterial isolates were picked from the plates. Thus, 13 different genera or species were identified by phenotypic and molecular tests: Serratia spp., Photobacterium phosphoreum, Yersinia intermedia, Hafnia alvei, Buttiauxella gaviniae, Pseudomonas sp., Carnobacterium maltaromaticum, Carnobacterium divergens, Lactococcus piscium, Lactobacillus fuchuensis, Vagococcus carniphilus, Leuconostoc gasicomitatum and Brochothrix thermosphacta. The PCR–TTGE profiles and band identification enabled a shift of the dominant populations during the storage to be visualised for all the batches, probably due to the temperature change and the packaging. At the beginning of storage, Pseudomonas sp. dominated the raw salmon microbiota while in the following days (7 and 10), P. phosphoreum and L. piscium were identified as the main bacterial groups. This study enhances the knowledge of MAP and vacuum-packed raw salmon spoilage microbiota.  Highlights  13 different bacterial taxa were identified by phenotypic and molecular tests. A shift of the dominant microflora during storage was brought to light. The dominant bacterial populations displayed by PCR–TTGE were identified.
PY 2012
PD MAY
SO Food Microbiology
SN 0740-0020
PU Academic Press Ltd- Elsevier Science Ltd
VL 30
IS 1
UT 000300739900022
BP 164
EP 172
DI 10.1016/j.fm.2011.10.013
ID 16277
ER

EF