Le sel joue un rôle essentiel dans la conservation des produits de charcuterie puisqu’il inhibe le développement bactérien. Or les recommandations nutritionnelles visent à réduire les teneurs en sel dans les denrées alimentaires. Les objectifs de ce projet de thèse étaient (1) de caractériser la communauté bactérienne des chipolatas et le phénomène d’altération sous l’effet d’une réduction de sel et (2) de corréler la dégradation organoleptique des produits aux modifications de la communauté bactérienne.Nous avons tout d’abord caractérisé l’altération des chipolatas par des mesures sensorielles et physico-chimiques. Les travaux démontrent que l’intensité de l’altération est plus importante quand la teneur en sel est réduite et plus particulièrement lorsque les chipolatas sont conditionnées sous atmosphère modifiée. L’altération est caractérisée par la production d’odeurs soufrées, aigres et rances, une diminution du pH des chipolatas et une augmentation de la production d’exsudat.Parallèlement, nous avons décrit la diversité bactérienne des chipolatas altérées par analyse des ARNr 16S bactériens et l’abondance des espèces bactériennes a été quantifiée par qPCR. Par ces méthodes, nous avons pu distinguer la population dominante de la population sous-dominante. La baisse de sel entraine un déséquilibre d’abondance entre ces deux populations et ce déséquilibre résulte non pas de l’augmentation des espèces dominantes mais d’une diminution d’abondance des espèces sous-dominantes.Pour comprendre le rôle respectif de ces populations bactériennes, nous avons analysé leurs activités métaboliques par approche RNAseq. Les travaux montrent une forte activité métabolique des espèces sous-dominantes. Lorsque le sel est en plus faible concentration, l’expression des gènes de Serratia spp. impliqués dans la fermentation du pyruvate pour produire de l’éthanol, du CO2 et de l’acétate est plus importante. La production d’acétate par cette espèce bactérienne peut être reliée aux défauts d’altération observés (baisse de pH, production d’exsudat, odeur aigre).Ces travaux démontrent que le sel impacte la communauté bactérienne des chipolatas (abondance et activités métaboliques) et que cette perturbation compromet la qualité organoleptique des produits. / Salt content plays a key role in meat product preservation since it inhibits bacterial growth. However, dietary guidelines aim to reduce salt content in food. The objectives of this study were (1) to characterize the bacterial community of raw pork sausages and the spoilage phenomenon of these products under salt reduction conditions and (2) to correlate the organoleptic deterioration of the products to modifications in bacterial community.We first characterized the raw pork sausages spoilage by sensory and physicochemical analysis. The work demonstrates that spoilage intensity is greater under a reduced salt content, particularly when sausages are packaged under modified atmosphere. The spoilage is characterized by the production of sulfur, sour and rancid off-odors, a decrease in pH of the sausages and an increase of exudate production.At the same time, we described the bacterial diversity of spoiled sausages through 16S rRNA analysis. Abundance of bacterial species was quantified by qPCR. With these methods, we were able to distinguish the dominant population from the subdominant population. Reducing salt content causes an abundance imbalance between these two populations. This imbalance does not result from an increase of the dominant species; it results from a decrease in abundance of subdominant species.To understand the roles of these bacterial populations, we analyzed their metabolic activities by RNA-Seq approach. The works highlight a high metabolic activity of the subdominant species. When the salt concentration is lowest, the expression of Serratia sp. genes involved in the fermentation of pyruvate to produce ethanol, CO2 and acetate is most important. The acetate production may be connected to the spoilage defaults observed (decrease in pH, exudate production and sour off-odors).These studies reveal that salt reduction impacts the bacterial community of raw pork sausages (abundance and metabolic activities) and this disruption compromises the organoleptic quality of the products.

Sulfate- and Fe(III)-reducing, and methanogenic prokaryotes (SRP, FRP, MGP) are key players in metabolic pathways involved in anaerobic biodegradation processes. Understanding the metabolic activity of these microbes in environments can enhance microbe-mediated processes such as oil spill bioremediation and methane biogas production. In this study, anaerobic microbial activities in Deepwater Horizon oil spill-impacted salt marsh sediments, and in methanogenic coal bed production water enrichment cultures amended with trace elements (TE), were elucidated by employing an approach combining methods in molecular biology and geochemistry. In situ metabolic activity of SRP, FRP and MGP were monitored seasonally and metabolically-active communities were identified in oil-impacted sediments using quantitative real time Reverse Transcription -PCR and clone library analysis of key functional genes: Dissimilatory (bi)sulfite reductase (dsrAB), Geobactereceae-specific citrate synthase (gltA), methyl coenzyme M reductase (mcrA), and benzyl succinate synthase (bssA). In situ application of montmorillonite clay was assessed for its potential at accelerating PHC degradation by stimulating microbial activities. Levels of dsrA, gltA and bssA transcripts suggested that PHC-oxidizing SRP are more active in summer while FRP are more active in winter, indicating their activities linked to the seasonal changes of redox potential and vegetation. BssA gene expression peaked in winter, and was highest at more highly oil-impacted sites. Expression of all genes was higher in clay-amended sites. bssA transcript level and Fe(II) production were highest in clay-amended microcosm. Total petroleum hydrocarbon (TPH) levels were lower in oil and clay-amended microcosm incubation than one with oil only amendment, suggesting enhanced TPH degradation by clay amendment. Pyrosequencing analysis 16S rRNA gene in clay-amended microcosms demonstrated the highest percentage abundance of groups closely related to known anaerobic aromatic degraders. Levels of mcrA transcripts correlated with methane production rates in TE-amended coal bed production water enrichments. The findings of the present study clearly support the advantage of gene expression analyses for estimating microbial activity. To the best of our knowledge, this is the first in situ study which employs key functional gene markers as molecular proxies for metabolic activity and diversity assessments in anaerobic oil-contaminated salt marsh sediment and also elucidates clay-enhanced in situ TPH degradation.