FN Archimer Export Format
PT J
TI Origin and ecological selection of core and food-specific bacterial communities associated with meat and seafood spoilage
BT 
AF CHAILLOu, Stephane
   CHAULOT-TALMON, Aurelie
   CAEKEBEKE, Helene
   CARDINAL, Mireille
   CHRISTIEANS, Souad
   DENIS, Catherine
   DESMONTS, Marie Helene
   DOUSSET, Xavier
   FEURER, Carole
   HAMON, Erwann
   JOFFRAUD, Jean-Jacques
   LA CARBONA, Stephanie
   LEROI, Francoise
   LEROY, Sabine
   LORRE, Sylvie
   MACE, Sabrina
   PILET, Marie-France
   PREVOST, Herve
   RIVOLLIER, Marina
   ROUX, Dephine
   TALON, Regine
   ZAGOREC, Monique
   CHAMPOMIER-VERGES, Marie-Christine
AS 1:1,2;2:1,2;3:3;4:4;5:5;6:6;7:7;8:8,9;9:10;10:7;11:4;12:6;13:4;14:11;15:12;16:8,9;17:8,9;18:8,9;19:5;20:3;21:11;22:8,9;23:1,2;
FF 1:;2:;3:;4:PDG-RBE-BRM-BIORAPHE;5:;6:;7:;8:;9:;10:;11:PDG-RBE-BRM-LEMMMB;12:;13:PDG-RBE-BRM-LEMMMB;14:;15:;16:;17:;18:;19:;20:;21:;22:;23:;
C1 INRA, Lact Acid Bacteria & Meat Microbial Ecosyst Lab, UMR1319 Micalis, F-78350 Paris, France.
   AgroParis Tech, UMR Micalis, Paris, France.
   Plate Forme Innovat Nouvelles Vagues, Boulogne Sur Mer, France.
   IFREMER, Nantes, France.
   ADIV, Clermont Ferrand, France.
   ACTALIA, Villers Bocage, France.
   Aerial, Strasbourg, France.
   INRA, Secalim UMR1014, F-44026 Nantes, France.
   LUNAM Univ, Nantes, France.
   IFIP, Paris, France.
   INRA, Microbiol UR454, F-63122 St Genes Champanelle, France.
   Bioceane, Nantes, France.
C2 INRA, FRANCE
   AGROPARISTECH, FRANCE
   PLATE FORME INNOVAT NOUVELLES VAGUES, FRANCE
   IFREMER, FRANCE
   ADIV, FRANCE
   ACTALIA, FRANCE
   AERIAL, FRANCE
   INRA, FRANCE
   UNIV NANTES, FRANCE
   IFIP, FRANCE
   INRA, FRANCE
   BIOCEANE, FRANCE
SI NANTES
SE PDG-RBE-BRM-BIORAPHE
   PDG-RBE-BRM-LEMMMB
IN WOS Ifremer jusqu'en 2018
   copubli-france
   copubli-p187
   copubli-univ-france
IF 9.328
TC 234
UR https://archimer.ifremer.fr/doc/00268/37960/37199.pdf
LA English
DT Article
AB The microbial spoilage of meat and seafood products with short shelf lives is responsible for a significant amount of food waste. Food spoilage is a very heterogeneous process, involving the growth of various, poorly characterized bacterial communities. In this study, we conducted 16S ribosomal RNA gene pyrosequencing on 160 samples of fresh and spoiled foods to comparatively explore the bacterial communities associated with four meat products and four seafood products that are among the most consumed food items in Europe. We show that fresh products are contaminated in part by a microbiota similar to that found on the skin and in the gut of animals. However, this animal-derived microbiota was less prevalent and less abundant than a core microbiota, psychrotrophic in nature, mainly originated from the environment (water reservoirs). We clearly show that this core community found on meat and seafood products is the main reservoir of spoilage bacteria. We also show that storage conditions exert strong selective pressure on the initial microbiota: alpha diversity in fresh samples was 189 +/- 58 operational taxonomic units (OTUs) but dropped to 27 +/- 12 OTUs in spoiled samples. The OTU assemblage associated with spoilage was shaped by low storage temperatures, packaging and the nutritional value of the food matrix itself. These factors presumably act in tandem without any hierarchical pattern. Most notably, we were also able to identify putative new clades of dominant, previously undescribed bacteria occurring on spoiled seafood, a finding that emphasizes the importance of using culture-independent methods when studying food microbiota.
PY 2015
PD MAY
SO Isme Journal
SN 1751-7362
PU Nature Publishing Group
VL 9
IS 5
UT 000353354100005
BP 1105
EP 1118
DI 10.1038/ismej.2014.202
ID 37960
ER

EF