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

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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.