{"refrec":{"BRefID":280787,"RR":"<b>Diop, M.B.; Destain, J.; Thonart, P.; Dubois-Dauphin, R.; Tine, E.</b> (2009). La conservation du poisson au Sénégal: utilisation d'une souche locale de <i>Lactococcus lactis</i>. <i>Cahiers Agricultures 18(4)</i>: 337-342. <a href=\"https://dx.doi.org/10.1684/agr.2009.0318\" target=\"_blank\">https://dx.doi.org/10.1684/agr.2009.0318</a>","BEntID":272806,"PublicFlag":1,"CheckedFlag":1,"wosflag":1,"vabbflag":null,"RefStringPartII":". <i>Cahiers Agricultures 18(4)</i>: 337-342. <a href=\"https://dx.doi.org/10.1684/agr.2009.0318\" target=\"_blank\">https://dx.doi.org/10.1684/agr.2009.0318</a>","DocTypID":8,"DocType":"Journal article","MarineFlag":1,"FreshFlag":1,"BrackishFlag":1,"TerrestrialFlag":0,"Authorstring":"Diop, M.B.; Destain, J.; Thonart, P.; Dubois-Dauphin, R.; Tine, E.","OrigTitleTranslFlag":0,"Authorstringtrunc":"Diop, M.B. <i>et al.</i>","Englishabstract":null,"AbstractOtherLang":"L'effet antimicrobien du surnageant de culture neutralisé (SCN) bactéricide issu de Lactococcus lactis CWBI-B1410 d'origine locale, utilisé seul ou en combinaison avec du chlorure de sodium (NaCl) comme conservateurs, a été évalué sur poissons maigre (Pomadasys jubelini), moyennement gras (Polydactylus quadrifilis) et gras (Arius heudeloti)] au Sénégal. Les poissons ont été achetés dans un marché local, éviscérés, lavés avec de l'eau de robinet potable, puis filetés. Cent millilitres de SCN de CWBI-B1410 non salé et salé ont été additionnés dans 100 grammes de filets (concentration finale de NaCl entre 0 et 7 %) dans des bocaux en verre conservés à 10 °C. L'évolution de la flore mésophile totale (FMT) des filets a été comparée à celles de filets traités avec du SCN non salé et salé (concentration finale de NaCl entre 0 et 7 %), issu de L. lactis LMG6890 ne produisant pas de bactériocine. Un niveau de FMT de 106 micro-organismes par gramme (ufc/g) a été considéré comme la fin de la durée de conservation. Le niveau de la flore mésophile totale des filets crus atteignait 5,74 log ufc/g. L'ajout de SCN de CWBI-B1410 dans les filets de poisson maigre réduit la flore mésophile totale de 1 log ufc/g et stabilise la flore pendant 4 jours - correspondant à la durée de conservation de ces filets à 10 °C, contre 0,5 jour pour le contrôle négatif. L'addition de SCN de CWBI-B1410 salé sur les poissons (NaCl, 7 %) réduit davantage la FMT et retarde sa croissance à 10°C, entraînant comme résultat l'augmentation de la durée de conservation de respectivement 12, 7,5 et 8 jours pour le poisson maigre, moyennement gras et gras. Ces résultats suggèrent que cette stratégie peut constituer un moyen convenable d'améliorer la conservation des produits halieutiques tropicaux.","BibLvlCode":"AS","StandardTitle":"La conservation du poisson au Sénégal: utilisation d'une souche locale de <i>Lactococcus lactis</i>","OrigTitleLangCode":"fr","OrigTitleLangCodeExtended":"fre","OrigTitleLangID":22,"DateLastModified":{"date":"2024-12-10 01:33:17.368041","timezone_type":1,"timezone":"+01:00"},"UserAccessRight":null,"UserAccID":null,"AuthorKeywords":"antimicrobials; bactericides; conservation (storage); fish fillets;salt; Senegal","OtherDescriptors":null,"Notes":null,"AnaPub":2009,"MonPub":null,"DateUpdate":"2017-06-22","DateCreate":"2016-10-09","SecASFANote":null,"ConfID":null,"PeerRev":1,"VlizCoreFlag":1,"WoScode":"WOS:000268070500005","VABBcode":null,"OpenAcc":1,"DOI":"10.1684/agr.2009.0318"},"refs":null,"anarec":{"AnaID":280787,"PubliDate":2009,"Pagination":"337-342","XtraPublOfAnaID":null,"ISBN":null,"Volume":"18","Issue":"4","BRefMon":null,"BRefMonRR":null,"BRefXtra":null,"BRefXtraRR":null,"SerBRefID":265181,"SerRR":"Cahiers Agricultures. 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