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

微生物相互作用研究和国际生物保护文化新联盟选择的高级研究

• 批准号: 524919-2018
• 负责人: Filteau, Marie
• 金额: $ 2.55万
• 依托单位: Université Laval
• 依托单位国家: 加拿大
• 项目类别: Collaborative Research and Development Grants
• 财政年份: 2019
• 资助国家: 加拿大
• 起止时间: 2019-01-01 至 2020-12-31
• 项目状态: 已结题
• 来源: https://www.nserc-crsng.gc.ca/ase-oro/Details-Detailles_eng.asp?id=685442
• 关键词: tude; des; interactions; microbiennes; haut

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.

巴氏杀菌奶、酸奶和磨碎的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产生难闻的气味和味道。当食品冷链在运输到家庭的过程中被打破，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。利用生物保护性培养物控制微生物生长是减缓食品腐败的一种有前途的策略。生物保护培养物是单独或混合的微生物，可以延长食品的保质期。例如，它们可以产生天然抗菌化合物，减缓有害微生物的生长，或者它们可以通过抑制或破坏恶臭化合物的产生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流。拟议的项目旨在描述这些交流，即微生物相互作用，在潜在的生物保护培养物和改变微生物之间。新的方法来表征微生物相互作用的系统和大规模的方式将被开发。最终，对微生物相互作用的更好理解将有助于开发用于特定乳制品（如牛奶、酸奶和磨碎奶酪）的混合生物保护培养物。反过来，这种增加乳制品保质期的生物保护策略将有助于减少消费阶段的食物浪费。