Les bactéries lactiques: quelles souches? ; pour quels marchés? ; actes du colloque Lactic '94 (Caen, 7 - 9 septembre 1994) = Lactic acid bacteria
Gespeichert in:
| Format: | Tagungsbericht Buch |
|---|---|
| Sprache: | English French |
| Veröffentlicht: |
[Villers-Bocage]
ADRIA Normandie [u.a.]
1995
|
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis |
| Beschreibung: | Beitr. teilw. dt., teilw. franz. |
| Beschreibung: | 491 S. graph. Darst. |
| ISBN: | 2841330230 |
Internformat
MARC
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| 245 | 1 | 0 | |a Les bactéries lactiques |b quelles souches? ; pour quels marchés? ; actes du colloque Lactic '94 (Caen, 7 - 9 septembre 1994) = Lactic acid bacteria |c publ. sous la dir. de Georges Novel |
| 246 | 1 | 1 | |a Lactic acid bacteria |
| 264 | 1 | |a [Villers-Bocage] |b ADRIA Normandie [u.a.] |c 1995 | |
| 300 | |a 491 S. |b graph. Darst. | ||
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| 689 | 0 | |5 DE-604 | |
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| 999 | |a oai:aleph.bib-bvb.de:BVB01-007504477 | ||
Datensatz im Suchindex
| _version_ | 1804125685868920832 |
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| adam_text | TABLE DES MATIÈRES
Avant Propos Foreword Qualité Quality A. Coffey C. Daly : Lactic acid bacteria in the biopreservation
offoods M. Bigret : Lactic acid bacteria and organoleptic pwperties offoods . 25
29
Nutrition et santé Health and nutrition
Ph. Marteau : Impact of ingested lactic acid bacteria on the immune ^
response in man 43
M. Fons : Résistance to colonizatwn Produits nouveaux New products
G. Novel : Sélection de souches pour le développement de produits ^
nouveaux W.M. de Vos : Engineering lactococci for the production of novel ^
foods A. Aguilar : New trends in the biotechnology of lactic ac id bactena ^ ^
in the European Union G. Schaafsma : Application of lactic acid bacteria in novel foods ^
from a nutritional perspective R.R. Van der Meer : Niaba position on the novel foods ^^ ^
tion
T.M. Sharp : Quorn myco protein : the development and intro¬
duction of a new food into the market 101
K. Schreiber : Législation of novel foods : the European Commis¬
sion proposai 109
Produits végétaux Plant products 115
H.J. Buckenhùskes : Lactic acid bacteria in the production of food
of plant origin 117
E. Giraud M. Raimbault : Les bactéries lactiques et la détoxica
tion : la dégradation de la linamarine du manioc 123
G. Bôcker, P. Stolz W.P. Hammes : Progress in sourdough fer¬
mentation 133
G. Vereczkey, M. Nagy Gasztonyi P.A. Biacs : Actual status of
the production of lactic acid fermented vegetable juices 143
J.L. Ruiz Barba R. Jiménez Diaz : Capers and olives : strain
sélection criteria for controlled fermentation and quality 153
Probiotique Probiotics 163
Ph. Gouet J.P. Andrieu : Les bactéries lactiques et les ensilages.. 165
G. Mogensen : Realities and trends in probiotic attributes of lactic
acid bacteria and their market impact 175
S. Salminen E. Isolauri : A human Lactobacillus strain (Lactoba
cillus GG ; ATCC 53103) as a functional ingrédient for médical
and cl inical foods 187
E. Renner : Lactic acid bacteria in human nutrition 193
D. Brassart, J.R. Neeser, P. Michetti A.L. Servin : The sélection
of dairv bacterial strains with probiotic properties based on
their adhésion to human intestinal epithelial tells 201
G. Molin : Lactobacillus strains for fermented oatmeal soup in Pro
Viva™ 213
T.H. Nguyen : Probiotics in animal feeding 225
Produits laitiers Dairy products 233
A. Loones : La pression de sélection des souches : le cas des laits
fermentes 235
M. Nunes, E. Rodriguez, J. Tomillo M. Médina : Lactic acid bac¬
teria to improve the bacteriological quality of milk 245
G. Stanley : Introduction of Streptococcus thermophilus in cheddar
cheese using freeze dried direct VAT inoculation cultures 257
J.F. Chamba : Interaction entre lactobacilles thermophiles et bac¬
téries propioniques : influence sur les caractéristiques de
l emmental 267
C. Denis, C. Victor, C. Cazeaux, B. Picoche J.L. Drocourt : Inté¬
rêt de la cytométrie en flux pour le contrôle des bactéries lac¬
tiques 279
A. Ayerbe C. Divies : Expression aromatique des levains lac¬
tiques mésophiles 293
Produits carnés Méat products 305
W.P. Hammes : Progress in méat starters 307
W. Gaier, B. Borik R. Munoz Box : The effect of lactic acid
bacteria on food pathogens potentially occurring in fermented
sausages 313
M. Metz : Optimum conditions for production of LAB starter cul¬
tures used for méat fermentation 321
A. Landvogt : A new approach to control the performance of star¬
ter cultures in fermenting sausages 331
M.L.T. Muermans, F.K. Stekelenburg J.H.J. Huis in t Veld : Lac
tic acid bacteria and méat spoilage : how to predict shelf life ?. 343
Affiches Posters 357
Qualité Quality 359
A.M. Lacoste, A. Cols M. Simeon de Buochberg : Incidence de
Lactococcus lactis subsp. lactis et de sa bactériocine, la nisine,
sur l adhésion de Listeria monocytogenes 361
U. Schillinger W.H. Holzapfel : Résistance and sensitivity of
Listeria to the bacteriocins carnocin 54, nisin and sakacin A 362
CM.A.P. Franz, U. Schillinger W.H. Holzapfel : Enterocin 900, a
bacteriocin produced by Enterococcus faecium BFE900 of vege
table origin 363
A. Haikara, E. Skyttâ, L. Raaska, M. Laine T. Mattila Sandholm :
The microbicidal activities of Lactobacillus and Pediococcus
species in combination with other starters against process con¬
taminants and pathogens 364
L. De Vuyst R. Callewaert : Production and isolation of amylo
vorin, a new bacteriocin produced by Lactobacillus amylovorus
DCE471 366
J.L. Ruiz Barba, D.P. Cathcart, H. Holo, I.F. Nés, R. Jiménez Diaz
P.J. Warner : A family of plantaricins produced by Lactoba¬
cillus plantarum LPCO 10 367
Z. Khouiti J.P. Simon : Characterization of carnocin KZ213, a
bacteriocin produced by Carnobacterium piscicola 213 368
H. F. Burghout : Genetically modified lysozyme producing Lactococ
cus lactis subsp. lactis IL1403 prevents late blowing in Gouda
cheese 370
A. Zùfiiga Estrada, L. Mota de la Garza A. Lopez Merino : Sur
vival of listeria monocytogenes and Brucella abortus in milk
fermented with a yogurt starter culture 371
A. Zùfiiga Estrada L. Mota de la Garza : Behavior of Staphylo
coccus aureus in milk fermented with a yogurt starter culture 372
Produits végétaux Plant products 373
E. Giraud, A. Champailler M. Raimbault : Lactobacillus planta¬
rum A6 : une souche de bactérie lactique capable de dégrader
l amidon brut 376
P. Hols, A. Fitzsimons, M. O Connell J. Delcour : Development
of Lactobacillus plantarum silage strains producing levanase or
a amxlase 377
F. Tchicaya, D. Louembe A. Brauman : Études microbiologique
et biochimique de la bouillie de maïs 378
A.P. Zambrano. G. Quiiïones, A.L. Chaves, D. Dufour J.E. Mayer :
Molecular and biochemical characterization of amylolytic lactic
acid bacteria isolated from cassava sour starch fermentation 380
E. Slinde. T.W. Sundt. L. Kaaber. G. Skrede, P. Baardseth
H. Blom : Lactic acid fermentation of vegetables decreases the
content of reducing sugars and make them suitable for deep
fiying 381
J. Lehnen F.K. Liicke : Red beets fermented by lactic acid bacteria :
small scale production, microbiology and market acceptance 382
L.M.T. Dicks : The control of post harvest diseases of fresh fruit
by an antifungal compound produced by a Lactobacillus sp 383
E. Storgârds, T. Suomalainen, A. Màyrà Mâkinen A. Haikara :
Lactic acid bacteria starter cultures in the préservation of spent
grains used as animal feed 384
N. Araûjo, F. Caldas, L. Catulo C. Pères : Lactobacillus planta
rum : physiology and technology on olive fermentation 386
V.M. Marshall, M. Bobillo S. Rawling : Lactobacillus plantarum
strains isolated from olive brine, their résistance to sait, acid
and plantaricin 387
N. Rozès C. Pères : Croissance de Lactobacillus plantarum dans
un milieu issu de résidus de la fabrication de l huile d olive 388
A. Mendes Faia, R. Ramos P. Petta : Chemical and sensorial
characterization of wines inoculated with lactic acid bacteria 390
J. Guzzo, C. Labarre, J.F. Cavin, F. Charpillet, X. Franczyk Ch.
Divies : Effect of malate on the malolactic enzyme expression
in Leuconostoc oenos 391
G. Gonçalves, N. Rozès, A. Ramos M.V. San Româo : Effects of
ethanol on fatty acids and protein composition of the plasma
membrane of Leuconostoc oenos 392
G. Silveira, C. Loureiro Dias M.V. San Romào : Effect of etha¬
nol on plasma membrane permeability of Leuconostoc oenos 394
M.L. Johansson, S. Ahrné, M. Quednau G. Molin : Studies on
Lactobacillus plantarum using restriction endonuclease analysis
(REA) and random amplified polymorphic dna (RAPD) 395
T. B. Da Silva, N. Rosés, F. Caldas C. Pères : Optimisation of
the production and préservation of starters : study of the para
meters affecting the viability of Lactobacillus plantarum 396
M. Cocaign Bousquet, C. Garrigues, L. Novak, F.È. Pradie, N. D.
Lindley P. Loubiere : Nutritional requirements of Lactococ
cus lactis strains isolated from différent ecological niches 397
M. Duefias, K. Fernandez, A. Irastorza A. Bilbao : Ropy lactic
acid bacteria in basque country ciders 399
C. Victor, C. Cazeaux, C. Denis, B. Picoche J.L. Drocourt : Ana¬
lyse microbiologique des cidres (bactéries lactiques et levures)
par cytométrie en flux 400
Probiotiques Probiotics 403
J.C. Grimaud, M. Bouvier, P. Marteau, G. Bommelaer, J. Salducci,
P. Chiarelli C. Bouley : Effect of Bifidobacterium fermented
mille (Bio strain) on the colonie transit time in healthy humans.. 406
M. Saxelin S. Salminen : Fecal recovery following oral adminis¬
tration of Lactobacillus sp. strain GG (ATCC 53103) in four dif¬
férent formula 407
M. Touhami G. Boudraa : Effet d un lait diététique acidifié sur
l incidence de la diarrhée du sevrage : résultats préliminaires.... 408 ,
L. Cara, N. Mekki, C. Bouley D. Lairon : Effects of ingestion of
fermented milks in hypercholesterolemic human subjects 409
M. K. Ward, D. J. Maslin, S. Minney D. J. Hill : Interactions
between cholestérol and lactic acid bacteria in selected aqueous
environments 410
M. Paubert Braquet, A. Serikoff, C. Bouley B. Bonavida : Enhan
cement of immune response in vitro and in vivo by fermented
milks with Lactobacillus casei 412
F.W. Edens, LA. Casas C.R. Parkhurst : Effect of Lactobacillus
reuteri as Gaiaspray™ on in pen andin hatcher latéral trans¬
mission of Salmonella typhimurium and enteropathogenic Esche
richia coli in chickens 414
P. Tossut, D. Roblain, A. Thewis Ph. Thonart : Effect of Lacto¬
bacillus acidophilus strain on growth performances, feed con¬
version and intestinal microflora of the rabbit 416
LA. Casas, F.W. Edens, C.R. Parkhurst W.J. Dobrogosz : Avion
models for probiotic évaluation 418
M. du Toit, M. Tesch W.H. Holzapfel : Evaluation of lactic acid
bacteria as probiotic agents 420
R. Havenaar, Ph. Marteau J.H.J. Huis in t Veld : Survival of
lactobacilli strains in a dynamic computer controlled in vitro
model of the gastro intestinal tract 421
J.H.J. Huis in t Velt, R. Havenaar, M. Minekus Ph. Marteau : An
in vitro gastro intestinal tract model for microbiological and
nutritional studies 422
A. Noël. M. Delmee, P. Wauthoz J. Decallonne : The identifica¬
tion of lactic acid bacteria by using a polyphasic procédure :
application to strains front human origin 423
E. Kabaraki G. Kalantzopoulos : Sélection of Bifidobacterium
strains to be used in fermented milks : ability to grow in diffé¬
rent kinds of milk 425
D. Roblain, S. Zgoulli. D. Hodzic Ph. Thonart : Étude du sé¬
chage d un Lactobacillus acidophilus 426
M. Faids S. Tahri Hassani : Phytases production by lac tic acid
bacteria in sourdough fermentation 427
L. Médina R. Jordano : Survival of lactic acid bacteria in
BAT type fermented milk products during refrigerated sto
rage 428
L. Médina, M. Lopez R. Jordano : Shelf life of BAT type fer¬
mented milks 429
Produits Laitiers Dairy products 431
N. Desmasures, W. Opportune, J. Lejeune M. Gueguen : In¬
fluence of cows environment on the lactococci level of high
quality raw milks 435
W. Kneifel : Some methodological criteria for a sélective détection
of lactic acid bacteria in foods and feeds 436
N. Bretous, Y. Beaulieu, J. Melinard J. Goulet : Sélection et
caractérisation de levains mésophiles pour le lait de chèvre 437
R. Marczak, D. Morabito M. Fick : Sélection of Lactobacillus
strains for the production of lactic acid from whey permeate 438
M.A. Halle J.F. Chamba : Activité acidifiante polytechnologique
des bactéries lactiques 440
F. Plihon, P. Taillandier P. Strehaiano : Optimization of Leuco
nostoc mesenteroides growth by using an improved médium
under aération 442
P. De Dea, V. Corich, M. L. Dal Santo A. Lombardi : Pulsed field
gel electrophoresis characterization of Streptococcus salivarius
subsp. thermophilus strains isolated from Montasio cheese 444
P. Tailliez, J. Commissaire, O. Matte, P. Quénée, J. Tremblay, M.
Veaux A. Chopin : Taxonomie et étude de la diversité des
bactéries lactiques par AP PCR 445
C. Arizcun, Y. Barcina P. Torre : Taxonomie study of lactic acid
bacteria isolated from Idiazâbal cheese made in Navarra (Spain). 446
C. Picand, J. Lebaud, G. Novel J. Travert : Classification et iden¬
tification de bactéries lactiques et non lactiques par spectrosco
pie infrarouge A transformée de Fourier 448
N. Tzanetakis, V. Xanthopoulos M. Hatzikamari : Lactobacillus
plantarum : technological, physiological and biochemical pro
perties of isolâtes from Greek traditional dairy products 449
O. Matte : Mesure du pouvoir protéolytique des bactéries lactiques
par une méthode de RP HPLC rapide et efficace : intérêt tech¬
nologique 450
P.G. Bruinenberfg, M. Roberts, C. Wijesundera G.K.Y. Limsowtin :
Diversity of the proteolytic activities among lactococci and their
impact on case in hydrolysis during cheese ripening 451
W. Meijer, J. Marugg J. Hugenholtz : Expression and release of
proteolytic enzymes of lactococci in relation to production of
UF cheese 452
P.S.T. Tan, B.W. Bosman M. Sasaki : Purification and characte
rization of a dipeptidase from Lactobacillus helveticus SBT2171 454
V. Monnet, M. Nardi, A. Chopin, M.C. Chopin J.C. Gripon :
Purification d une oligoendopeptidase PepF de Lactococcus lac
tis : clonage et séquençage du gène correspondant 455
F. Rulf, V. Monnet J.C. Gripon : Purification et caractérisation
de deux aminopeptidases de Streptococcus thermophilus 457
M. Georgalaki G. Novel : Clonage du gène d une aminopeptidase
de Lactobacillus delbrueckii subsp. bulgaricus ACA DC 233 459
R. Cachon, S. Daniel C. Divies : Kinetic analysis of physico che
mical environment modification (pH and température) on citrate
utilization by Lactococcus lactis subsp. lactis biovar diacetylac
tis in batch culture 460
V. Phalip. C. Monnet, P. Schmitt, P. Renault, JJ. Godon C.
Divies : Purification and properties of the a acetolactate decar
boxyla.se from Lactococcus lactis subsp. lactis NCDO 2118 461
C. Matar J. Goulet : An opioid peptide from milk fermented by a
mutant of Lactobacillus helveticus 462
V. M. Marshall. E. N. Cowie H. L. Rawson : Exopolysaccharides
of the yoghurt bacteria and their function in yoghurt texture /
viscositx 463
N. Bretous. Y. Beaulieu. J. Mélinard J. Goulet : Croissance et acti¬
vité fermentaire de levains thermophiles dans le lait de chèvre 464
Y. Beaulieu. N. Girard, J. Mélinard J. Goulet : Concentrés de
culture de yogourt pour l ensemencement direct du lait 465
A. Astigarraga, J. Salmeron. F. J. Perez Elortondo M. Albisu :
Lactic acid fiora in Idiaz.âbal cheese with addition of a autoc
tonous starter 4^7
M. Samolada, E. Litopoulou Tzanetaki N. Tzanetakis : Changes
of microbial flora during manufacture of a traditional fermen
ted milk from ewe s milk 468
Produits carnés Méat Products 469
C. Cavadini, C. Hertel W. P. Hammes : Expression of lysostaphin
in Lactobacillus curvatus to control food poisoning by Staphylo
coccus aureus 471
M. Hugas M. Garriga : Behaviour of Listeria in dry sausages
inoculated with a bacteriocin producing starter culture, Lacto¬
bacillus sake CTC494 473
M. Garriga, J. Arnau M. Hugas : Lactobacillus plantarum
CTC305 as biopreservative preventing the black spot defect in
méat 474
H. Naes, H. Blom, L. Axelsson A. Holck : Accelerated ripening
of dry fermented sausage by addition of a Lactobacillus protei
nase 475
G. Johansson E. Borch : Ejfect of pH on the growth and metabo
lic activity of Staphylococcus xylosus in coculture with lactic
acid bacteria 476
G. Comi, C. Cantoni, C. Bersani M. Marino : Corrélation between
biogenic aminé production and lactic acid bacteria growth during
ripening of dry sausages 477
C. Malleret, F. Berthier, R. Lauret, F. Morel Deville, D. Ehrlich
M. Zagorec : Cloning and sequencing of the L lactate dehydro
genase encoding gène of Lactobacillus sake 478
E. Meding, M. Obst, R.F. Vogel, C. Hertel W.P. Hammes : Occur¬
rence of silent fi galactosidase gènes in Lactobacillus sake strains 479
Index 481
Adresses des intervenants 489
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| genre | (DE-588)1071861417 Konferenzschrift 1994 Caen gnd-content |
| genre_facet | Konferenzschrift 1994 Caen |
| id | DE-604.BV011189851 |
| illustrated | Illustrated |
| indexdate | 2024-07-09T18:05:30Z |
| institution | BVB |
| institution_GND | (DE-588)1235139-8 |
| isbn | 2841330230 |
| language | English French |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-007504477 |
| oclc_num | 260223963 |
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| owner_facet | DE-12 |
| physical | 491 S. graph. Darst. |
| publishDate | 1995 |
| publishDateSearch | 1995 |
| publishDateSort | 1995 |
| publisher | ADRIA Normandie [u.a.] |
| record_format | marc |
| spelling | Les bactéries lactiques quelles souches? ; pour quels marchés? ; actes du colloque Lactic '94 (Caen, 7 - 9 septembre 1994) = Lactic acid bacteria publ. sous la dir. de Georges Novel Lactic acid bacteria [Villers-Bocage] ADRIA Normandie [u.a.] 1995 491 S. graph. Darst. txt rdacontent n rdamedia nc rdacarrier Beitr. teilw. dt., teilw. franz. Milchsäurebakterien (DE-588)4169924-5 gnd rswk-swf (DE-588)1071861417 Konferenzschrift 1994 Caen gnd-content Milchsäurebakterien (DE-588)4169924-5 s DE-604 Novel, Georges Sonstige oth Colloque Lactic 1994 Caen Sonstige (DE-588)1235139-8 oth HBZ Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=007504477&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Les bactéries lactiques quelles souches? ; pour quels marchés? ; actes du colloque Lactic '94 (Caen, 7 - 9 septembre 1994) = Lactic acid bacteria Milchsäurebakterien (DE-588)4169924-5 gnd |
| subject_GND | (DE-588)4169924-5 (DE-588)1071861417 |
| title | Les bactéries lactiques quelles souches? ; pour quels marchés? ; actes du colloque Lactic '94 (Caen, 7 - 9 septembre 1994) = Lactic acid bacteria |
| title_alt | Lactic acid bacteria |
| title_auth | Les bactéries lactiques quelles souches? ; pour quels marchés? ; actes du colloque Lactic '94 (Caen, 7 - 9 septembre 1994) = Lactic acid bacteria |
| title_exact_search | Les bactéries lactiques quelles souches? ; pour quels marchés? ; actes du colloque Lactic '94 (Caen, 7 - 9 septembre 1994) = Lactic acid bacteria |
| title_full | Les bactéries lactiques quelles souches? ; pour quels marchés? ; actes du colloque Lactic '94 (Caen, 7 - 9 septembre 1994) = Lactic acid bacteria publ. sous la dir. de Georges Novel |
| title_fullStr | Les bactéries lactiques quelles souches? ; pour quels marchés? ; actes du colloque Lactic '94 (Caen, 7 - 9 septembre 1994) = Lactic acid bacteria publ. sous la dir. de Georges Novel |
| title_full_unstemmed | Les bactéries lactiques quelles souches? ; pour quels marchés? ; actes du colloque Lactic '94 (Caen, 7 - 9 septembre 1994) = Lactic acid bacteria publ. sous la dir. de Georges Novel |
| title_short | Les bactéries lactiques |
| title_sort | les bacteries lactiques quelles souches pour quels marches actes du colloque lactic 94 caen 7 9 septembre 1994 lactic acid bacteria |
| title_sub | quelles souches? ; pour quels marchés? ; actes du colloque Lactic '94 (Caen, 7 - 9 septembre 1994) = Lactic acid bacteria |
| topic | Milchsäurebakterien (DE-588)4169924-5 gnd |
| topic_facet | Milchsäurebakterien Konferenzschrift 1994 Caen |
| url | http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=007504477&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |
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