Étude des interactions microbiennes à haut-débit pour la sélection de nouveaux consortiums de cultures bioprotectrices d'intérêt laitier

巴氏杀菌牛奶、酸奶和碎奶酪等乳制品的保质期是有限的，因为不受欢迎的微生物最终会滋生并产生令人不快的气味和味道。当食品冷链在运送到家庭的过程中断裂时，或者当产品接触到空气中或我们手上的微生物时，这种变质现象就会加速。减缓食品变质的一个很有希望的策略是使用生物保护性培养来控制微生物的生长。生物保护性培养物是单独或混合在一起的微生物，可以延长食品的保质期。例如，它们可以产生天然的抗微生物化合物，减缓不受欢迎的微生物的生长，或者通过抑制它们的产生或摧毁它们来减少恶臭化合物的存在。生物保护性培养的有效性是基于微生物之间的交换。拟议的项目旨在描述潜在的生物保护性培养物和蚀变微生物之间的这些交换，即微生物的相互作用。将开发以系统和大规模方式表征微生物相互作用的新方法。最终，对微生物相互作用的更好了解将有助于为牛奶、酸奶和磨碎奶酪等特定乳制品开发混合生物保护性培养物。反过来，这种增加乳制品保质期的生物保护战略将有助于减少消费阶段的食物浪费。

The shelf life of dairy products such as pasteurized milk, yogurt and grated cheese is limited, as undesirable microorganisms eventually develop and cause unpleasant odors and flavors. This deterioration phenomenon is accelerated when the food cold-chain is broken during transport to households, or when the products come into contact with microorganisms present in the air or on our hands. A promising strategy to slow food spoilage is to control microorganism growth using bioprotective cultures. Bioprotective cultures are microorganisms alone or in mixtures that can extend food shelf life. For example, they can produce natural antimicrobial compounds that slow down the growth of undesirable microorganisms, or they may reduce the presence of malodorous compounds by inhibiting their production or destroying them. The effectiveness of bioprotective cultures is based on exchanges between microorganisms. The proposed project aims to characterize these exchanges, i.e. microbial interactions, between potential bioprotective cultures and alteration microorganisms. New methods to characterize microbial interactions in systematic and large-scale manners will be developed. Ultimately, a better understanding of microbial interactions will enable the development of mixed bioprotective cultures for specific dairy products such as milk, yogurt and grated cheese. In turn, this bioprotection strategy to increase dairy products shelf life will contribute to reduce food waste at the consumption stage.