PhD Vermeiren Lieve Compleet - Hogeschool Gent

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Promotors: Prof. dr. ir. Johan Debevere Prof. dr. ir. Frank Devlieghere Laboratory of Food Microbiology and Food Preservation Department of Food Safety and Food Quality Faculty of Bioscience Engineering Ghent University Dean: Prof. dr. ir. Herman Van Langenhove Rector: Prof. dr. Paul Van Cauwenberghe
Page 1: Hogeschool Gent Biopreservation of
Page 5 and 6: Bioconservering van anäeroob verpa
Page 7 and 8: Aan mijn ouders en schoonouders kom
Page 10 and 11: Table of Contents Table of Contents
Page 12 and 13: 1. INTRODUCTION....................
Page 14 and 15: Chapter 7: The contribution of lact
Page 16: Introduction and objectives
Page 19 and 20: study. The results from the case-st
Page 21 and 22: Chapter 1: Antagonistic micro-organ
Page 24 and 25: Summary Summary In chapter 1, a lit
Page 26 and 27: with a high glucose content of abou
Page 28: challenge experiments with L. monoc
Page 32 and 33: Samenvatting Samenvatting De litera
Page 34 and 35: In hoofdstuk 4 wordt onderzocht in
Page 36 and 37: Hoofdstuk 7 beschrijft onderzoek na
Page 38: Chapter 1 Antagonistic micro-organi
Page 41 and 42: (Stiles & Holzapfel, 1997). Another
Page 43 and 44: indole and alcohols, which play an
Page 45 and 46: 1.4.4.3. Classification Although ea
Page 47 and 48: temperature (4°C) and high salt (9
Page 49 and 50: undissociated acid molecules enter
Page 51 and 52: 1.5.1.3. Carbon dioxide Carbon diox
Page 53 and 54:
lanthionine and beta-methyllanthion
Page 55 and 56:
1.5.2.3. Antimicrobial spectrum Kla
Page 57 and 58:
2. The microbial ecology of anaerob
Page 59 and 60:
Björkroth, 1997; Holzapfel, 1998;
Page 61 and 62:
2001). The predominant spoilage cha
Page 63 and 64:
2.4. Safety 2.4.1. Pathogens associ
Page 65 and 66:
3. Biopreservation Since the role o
Page 67 and 68:
1991; Motlagh et al., 1992), cooked
Page 69 and 70:
Combinations of lactate and acetate
Page 71 and 72:
products late blowing and/or growth
Page 73 and 74:
protect against L. monocytogenes (L
Page 75 and 76:
Table 1.4. Effect of various bacter
Page 77 and 78:
Table 1.5. Studies on the effect of
Page 79 and 80:
L. monocytogenes in frankfurters (A
Page 81 and 82:
genome is injected into the cell, (
Page 83 and 84:
3.3.2.3. Issues to consider in biop
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while others did notice the emergen
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acidic than the controls. Indeed, t
Page 89 and 90:
3.5.1.3. Bacteriocin production Whe
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3.5.2.2. Competition for amino acid
Page 93 and 94:
of the non-Saccharomyces yeasts to
Page 95 and 96:
mammalian cells. When exposed to ba
Page 97 and 98:
2005, the scientific committee of E
Page 100:
Chapter 2 Evaluation of meat born l
Page 103 and 104:
1. Introduction Cured cooked meat p
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sulphate of 100 IU/ml of medium. Af
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storage under an atmosphere of 100%
Page 109 and 110:
The MCH was inoculated with the 12
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Table 2.1. Overview of ‘collected
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Earlier results (not shown) indicat
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Zone (mm) Zone (mm) 20 18 16 14 12
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way, the time to acidification star
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Log10(cfu/g) 8.5 8.0 7.5 7.0 6.5 6.
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decreased to a value of about 5.80-
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Scores for general appearance, colo
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of the storage experiment, on some
Page 128 and 129:
Chapter 3 In-vitro and in-situ grow
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ate, acidifying character and metab
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formation of large ice crystals and
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Figure 3.1 shows the levels of lact
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dominance of the inoculated strains
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For none of the strains, a signific
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acid, depending on the heterofermen
Page 142:
cooked ham samples inoculated with
Page 146 and 147:
Chapter 4 Co-culture experiments de
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Protective cultures can be divided
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slices) of cooked ham. After inocul
Page 152 and 153:
disc diffusion method (Gevers et al
Page 154 and 155:
Both potential PC grew well on the
Page 156 and 157:
Log10(cfu/g) Log10(cfu/g) 9 8 7 6 5
Page 158 and 159:
Table 4.2. Evolution of the pH in t
Page 160 and 161:
In the interaction studies between
Page 162 and 163:
Log10(cfu/g) Log10 (cfu/g) 9 8 7 6
Page 164 and 165:
B. thermosphacta BT1. When artifici
Page 166:
shelf-life prolongation of cooked m
Page 170 and 171:
Chapter 5 The interaction of the no
Page 172 and 173:
on the same model cooked ham (MCH)
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inoculation, slices were vacuum pac
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Log10(cfu/g) 9 8 7 6 5 4 3 2 1 0 0
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7 days and remained at that cell nu
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an increase in cell number of 2 log
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inhibitory effect of glucose was ab
Page 186 and 187:
Chapter 6 The sensory acceptability
Page 188 and 189:
This hypothesis still does not agre
Page 190 and 191:
in a water bath, centrifuged at 800
Page 192 and 193:
Immediately after production, produ
Page 194 and 195:
iopreserved samples and control sam
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present in CMP can originate from e
Page 198 and 199:
0.82 and 0.84 pH-units respectively
Page 200 and 201:
Log10(cfu/g) Log10(cfu/g) 9 8 7 6 5
Page 202 and 203:
3.2.2. Glucose consumption and lact
Page 204 and 205:
Table 6.4. Evolution of the pH ± S
Page 206 and 207:
the time at which the products were
Page 208 and 209:
3.3.2. Role of glucose and bufferin
Page 210:
However, from a technological point
Page 214 and 215:
Chapter 7 The contribution of lacti
Page 216 and 217:
food products (Nilsson et al., 1999
Page 218 and 219:
2.3. Experimental set-up The outlin
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three jars were opened to prepare f
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BHI-P differed from CFS-P and CFS i
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oth than on CMP. Furthermore, the g
Page 226 and 227:
3.2. Role of lactic acid production
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acid production amounted to 1.62 ±
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This time, growth inhibition was no
Page 232 and 233:
By comparing the growth of Listeria
Page 234 and 235:
3.3. Co-culture experiments - suppl
Page 236 and 237:
This result might indicate that the
Page 238:
acid production/pH-reduction was in
Page 242 and 243:
Chapter 8 Treatment with bacterioph
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for its work the strictly lytic pha
Page 246 and 247:
the inoculum of the three-strain L.
Page 248 and 249:
oth was transferred to 10 ml Fraser
Page 250 and 251:
grown due to the action of P100 or
Page 252 and 253:
Table 8.1 shows the effect of phage
Page 254 and 255:
treatment of cooked ham with P100 s
Page 256 and 257:
shelf-life of cooked meat products
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General discussion, conclusions and
Page 261 and 262:
associated with anaerobically packa
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acteriocinogenic L. sakei 10A and n
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indicate that glucose is the main c
Page 267 and 268:
From a scientific point of view, la
Page 270 and 271:
List of abbreviations AR Acidificat
Page 272:
References
Page 275 and 276:
14. Atterbury, R.J., Connerton, P.L
Page 277 and 278:
38. Borch, E. & Agerhem, H. (1992).
Page 279 and 280:
62. Champomier-Vergès, M.-C., Chai
Page 281 and 282:
87. Einarsson, H. & Lauzon, H.L. (1
Page 283 and 284:
112. Greer, G.G. (1983). Psychrotro
Page 285 and 286:
138. Juven, B.J., Barefoot, S.F., P
Page 287 and 288:
162. Leroy, F. & Devuyst, L. (1999b
Page 289 and 290:
187. Montville, T.J. & Bruno, M.E.C
Page 291 and 292:
213. Pucci, M.J., Vedamuthu, E.R.,
Page 293 and 294:
240. Schnürer, J. & Magnusson, J.
Page 295 and 296:
265. Valerio, F., Lavermicocca, P.,
Page 298:
Curriculum vitae
Page 301 and 302:
List of publications Papers in inte
Page 303 and 304:
International Symposium on food pac
Page 305 and 306:
‘Inhibitory spectrum of bacterioc
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PhD Vermeiren Lieve Compleet - Hogeschool Gent

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