Biological Resource Centers dedicated to the food related microorganisms for the preservation and thevalorization of the microbial diversity associated to the fermented milk products
| العنوان: | Biological Resource Centers dedicated to the food related microorganisms for the preservation and thevalorization of the microbial diversity associated to the fermented milk products |
|---|---|
| المؤلفون: | Valence-Bertel, Florence, Chuat, Victoria, Bage, Anne-Sophie, Madec, Marie-Noelle, Grondin, Cecile, Casaregola, Serge, ROUSSEL, SOPHIE |
| المساهمون: | Science et Technologie du Lait et de l'Oeuf (STLO), Institut National de la Recherche Agronomique (INRA)-AGROCAMPUS OUEST, MICrobiologie de l'ALImentation au Service de la Santé (MICALIS), Institut National de la Recherche Agronomique (INRA)-AgroParisTech, Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro), Institut National de Recherche Agronomique (INRA). UMR UMR INRA / AgroCampus Rennes : Science et Technologie du Lait et de l'?uf (1253). |
| المصدر: | Le LAIT, vecteur de développement » 3. RENCONTRES INTERNATIONALES Le LAIT, vecteur de développement » 3. RENCONTRES INTERNATIONALES, Jun 2019, Dakar, Senegal 2019; Le LAIT, vecteur de développement » 3. RENCONTRES INTERNATIONALES, Dakar, SEN, 2019-06-12-2019-06-13 Le LAIT, vecteur de développement » 3. RENCONTRES INTERNATIONALES, Institut National de Recherche Agronomique (INRA). UMR UMR INRA / AgroCampus Rennes : Science et Technologie du Lait et de l'?uf (1253)., Jun 2019, Dakar, Senegal |
| بيانات النشر: | HAL CCSD, 2019. |
| سنة النشر: | 2019 |
| مصطلحات موضوعية: | lait fermenté, conservation de la biodiversité, flore microbienne, centre de ressource microbien, bactérie d'intérêt alimentaire, levure, collection bactérienne, écosystème microbien, fabrication artisanale, Ingénierie des aliments, yeast, politique de sauvegarde, microbial flora, [SDV.IDA]Life Sciences [q-bio]/Food engineering, Food engineering, Food and Nutrition, centre de ressources biologiques, Microbiology and Parasitology, food and beverages, Microbiologie et Parasitologie, [SDV.MP]Life Sciences [q-bio]/Microbiology and Parasitology, produit laitier fermenté, Alimentation et Nutrition, protection de la biodiversite, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition |
| الوصف: | Milk is transformed from time immemorial and fermentation is among the oldest techniques of food preservation. Fermented milk products involve positive bacteria and yeast which strongly participate to the safety and to the organoleptic quality of the products High level of diversity of both bacteria (mainly lactic acid bacteria) and yeast linked to the diversity of manufacturing practices, leads to the huge variety of fermented milk products all over the world If these products were originally obtained from spontaneous fermentation with microorganisms naturally present in the environment of transformation or by backslopping most of the production are now using commercial starters with as a result a standardization and a lost of typicality In parallel, in several developed country the improvement of livestock sanitary conditions leads moreover to a drastic decrease of the microorganisms naturally present in the milk Thus, preservation of these microorganisms is a major issue for traditional milk product |
| وصف الملف: | application/pdf |
| اللغة: | English |
| URL الوصول: | https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::7be96f6e5082880d1c798188074506de https://hal.archives-ouvertes.fr/hal-02166479 |
| Rights: | OPEN |
| رقم الانضمام: | edsair.dedup.wf.001..7be96f6e5082880d1c798188074506de |
| قاعدة البيانات: | OpenAIRE |
| الوصف غير متاح. |