TY - CPAPER T1 - Salmon Gravlax Biopreservation: Impact on organoleptic properties, microbial ecosystem and volatilome A1 - Wiernasz,Norman A1 - Chevalier,Frederique A1 - Cardinal,Mireille A1 - Cornet,Josiane A1 - Rohloff,Jens A1 - Jerome,Marc A1 - Chopin,Christine A1 - Donnay-Moreno,Claire A1 - Skirnisdottir,S A1 - Pilet,Marie France A1 - Passerini,Delphine A1 - Leroi,Francoise AD - INRA-ONIRIS, UMR1014 SECALIM, Nantes, France AD - IFREMER, EM3B, Nantes Cedex 03, France. AD - NTNU, Departement of Biology,Trondheim, Norway AD - MATIS, Food Safety, Environment & Genetics, Reykjavik, Iceland UR - https://archimer.ifremer.fr/doc/00459/57029/ N2 - Seafood and fishery products are very fragile commodities with a short shelf-life as the consequence of organoleptic and microbiological qualities quick deterioration. Spoilage, resulting from microbial growth and activity, is responsible for up to 25% of food losses in post-harvest and industry1. In this context and to meet the consumer’s demand for minimally processed food, developing mild preserving technologies such as biopreservation, represents a crucial challenge. In this work, we studied the impact of 6 lactic acid bacteria (LAB), selected by Wiernasz et al. (2017)2, used as bioprotective agents on dill Gravlax microbial ecosystem, organoleptic properties and volatilome. Y1 - 2018/09/03 CY - FoodMicro Conference 2018 - 26th International ICFMH Conference. 3-6 September, Freie Universität Berlin, Germany ID - 57029 ER -