- Page 1: Hogeschool Gent Biopreservation of
- Page 4 and 5: ir. Lieve Vermeiren Biopreservation
- Page 6 and 7: Woord vooraf Proefbuizen, labojasse
- Page 8: Table of contents
- Page 11 and 12: 3.4. EFFECT OF PROTECTIVE LAB ON TH
- Page 13 and 14: 1. INTRODUCTION....................
- Page 15 and 16: 2.8. STATISTICAL ANALYSES 189 3. RE
- Page 18 and 19: Introduction and objectives In rece
- Page 20 and 21: • Sub-objective 5 Chapter 5 aimed
- Page 22: Summary
- Page 25 and 26: Chapter 3 presented a systematic st
- Page 27 and 28: 10A and an atmosphere containing 50
- Page 30: Samenvatting
- Page 33 and 34: werden deze stammen beschouwd als m
- Page 35 and 36: ewaartemperatuur (4°C versus 7°C)
- Page 37: In-vitro testen toonden aan dat de
- 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
- Page 85 and 86: while others did notice the emergen
- Page 87 and 88: acidic than the controls. Indeed, t
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3.5.1.3. Bacteriocin production Whe
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3.5.2.2. Competition for amino acid
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of the non-Saccharomyces yeasts to
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mammalian cells. When exposed to ba
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2005, the scientific committee of E
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Chapter 2 Evaluation of meat born l
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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%
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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
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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
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cooked ham samples inoculated with
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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
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disc diffusion method (Gevers et al
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Both potential PC grew well on the
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Log10(cfu/g) Log10(cfu/g) 9 8 7 6 5
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Table 4.2. Evolution of the pH in t
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In the interaction studies between
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Log10(cfu/g) Log10 (cfu/g) 9 8 7 6
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B. thermosphacta BT1. When artifici
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shelf-life prolongation of cooked m
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Chapter 5 The interaction of the no
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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
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Chapter 6 The sensory acceptability
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This hypothesis still does not agre
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in a water bath, centrifuged at 800
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Immediately after production, produ
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iopreserved samples and control sam
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present in CMP can originate from e
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0.82 and 0.84 pH-units respectively
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Log10(cfu/g) Log10(cfu/g) 9 8 7 6 5
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3.2.2. Glucose consumption and lact
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Table 6.4. Evolution of the pH ± S
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the time at which the products were
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3.3.2. Role of glucose and bufferin
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However, from a technological point
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Chapter 7 The contribution of lacti
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food products (Nilsson et al., 1999
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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
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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
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By comparing the growth of Listeria
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3.3. Co-culture experiments - suppl
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This result might indicate that the
- Page 238:
acid production/pH-reduction was in
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Chapter 8 Treatment with bacterioph
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for its work the strictly lytic pha
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the inoculum of the three-strain L.
- Page 248 and 249:
oth was transferred to 10 ml Fraser
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grown due to the action of P100 or
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Table 8.1 shows the effect of phage
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treatment of cooked ham with P100 s
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shelf-life of cooked meat products
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General discussion, conclusions and
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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
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From a scientific point of view, la
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List of abbreviations AR Acidificat
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References
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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
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List of publications Papers in inte
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International Symposium on food pac
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‘Inhibitory spectrum of bacterioc