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O aumento na demanda por alimentos saudáveis e minimamente processados impulsiona a busca por novos agentes antimicrobianos. As bacteriocinas são peptídeos produzidos via ribossomo por algumas espécies de bactérias, podendo ser usadas na conservação e garantia da inocuidade de alimentos, não apresentando as possíveis ações tóxicas de conservadores clássicos amplamente utilizados na indústria alimentícia. Carnobacterium maltaromaticum C2 foi isolado de peixe defumado brasileiro (Surubim, Pseudoplatystoma sp.), e apresenta grande capacidade de inibir a multiplicação de Listeria monocytogenes, demonstrando seu potencial para aplicação na bioconservação de alimentos. Em estudos anteriores, foi demonstrado que essa linhagem bacteriana produz compostos antimicrobianos de origem proteica. Neste trabalho, foram avaliados aspectos gerais da produção de bacteriocinas por C. maltaromaticum C2, assim como sua purificação e caracterização. C. maltaromaticum C2 produz bacteriocinas entre 5 e 25ºC, com ótimo entre 20 e 25ºC. Do mesmo modo, a produção desses compostos foi maior em caldo APT (All purpose Tween), entretanto para as etapas de purificação foram utilizados o caldo BHI (Brain heart infusion) e CAA (Casamino acids), por causarem menos interferência no processo. Lactobacillus sakei e L. monocytogenes foram inibidos pelas bacteriocinas parcialmente purificadas produzidas por C. maltaromaticum C2, e seus peptídeos antimicrobianos apresentaram moderada estabilidade térmica quando expostos a 100ºC por 30 minutos. Foram utilizadas duas técnicas para extração e purificação das bacteriocinas, a técnica de adsorção-dessorção às células produtoras, e a purificação com a resina XAD-16, baseada em interações hidrofílicas e hidrofóbicas com os peptídeos, seguida de extração em fase sólida, sendo que este último processo de purificação resultou em um extrato com alto teor de pureza, como observado durante as análises por cromatografia líquida de alta eficiência em coluna de fase reversa. Com o auxílio de técnicas de espectrometria de massas, foi detectado nos extratos obtidos a presença das carnobacteriocinas BM1 e B1, assim como o peptídeo antimicrobiano CbnX. Este trabalho é pioneiro na purificação de CbnX, pois anteriormente havia somente a descrição de seu gene, mas não havia sido descrita a purificação do peptídeo. Neste sentido, a linhagem estudada é única até o momento e poderá favorecer estudos de expressão gênica de bacteriocinas, bem como a otimização de processos de bioconservação. / The high demand for healthy and minimally processed foods has increased the search for new antimicrobial agents. Bacteriocins are ribosomally synthesized peptides produced by some bacteria, and are useful for biopreservation and food safety, without the possible toxic effects of classical preservatives widely used in food industry. Carnobacterium maltaromaticum C2 was isolated from Brazilian smoked fish (Surubim, Pseudoplatystoma sp.), and it inhibits Listeria monocytogenes, an important foodborne pathogen. In previous studies, it was demonstrated that this bacterial strain produces bacteriocins. In this study, general aspects of the production of bacteriocins by C. maltaromaticum C2 were evaluated, as well as their purification and characterization. C. maltaromaticum C2 produces bacteriocins between 5 and 25ºC, with the optimum incubation temperature between 20 and 25ºC. Similarly, the production of these compounds was higher in APT (All-purpose Tween) broth. However, for the purification steps, BHI (Brain heart infusion) broth and CAA (Casamino acids) broth were used due to their low interference with the processes. Lactobacillus sakei and L. monocytogenes were inhibited by the partially purified bacteriocins produced C. maltaromaticum C2, and their antimicrobial peptides showed moderate thermal stability when tested at 100ºC by 30 minutes. Two techniques for extraction and purification of the antimicrobial peptides were used, the adsorption-desorption of bacteriocins to the producer cells, and the purification with XAD-16 resin, based on hydrophilic and hydrophobic interactions with the peptides, followed by a step of solid phase extraction. The latter resulted in an extract with high purity, as observed by the analysis with reverse-phase high performance liquid chromatography. With mass spectrometry techniques, carnobacteriocins BM1 and B1 were detected, as well as the antimicrobial peptide CbnX. This is an innovative work because the purification of CbnX had never been reported, except its gene. In this respect, this C. maltaromaticum strain is unique until this moment, and may promote researches on gene expression, as well the optimization of biopreservation processes.

Alimentos minimamente processados refrigerados prontos para o consumo podem veicular a bactéria Listeria monocytogenes, causadora de infecções graves principalmente em pessoas imunocomprometidas e mulheres grávidas. A aplicação de tratamentos combinados em alimentos é uma alternativa promissora para inibição efetiva de L. monocytogenes e, neste sentido, no presente trabalho foi estudado efeito inibitório de preparações de alecrim pimenta e de bactérias láticas. Foi determinada a concentração inibitória mínima (CIM) de preparações líquidas e secas de alecrim pimenta, em diferentes temperaturas, combinadas ou não com linhagens da bactéria lática C. maltaromaticum (C2, A9b- e A9b+). O uso combinado de culturas de C. maltaromaticum produtoras (C2, A9b+) e não produtora de bacteriocina (A9b-) com ou sem EAP (extrato hidroalcoólico de alecrim pimenta) frente a L. monocytogenes também foi determinado em sistemas de pescado (caldo de peixe modelo, caldo de surubim e homogeneizado de surubim) mantidos a 5ºC por 35 dias. Os resultados de CIM de EAP frente a L. monocytogenes foram de 1,34µl/ml e 0,89µl/ml, respectivamente a 37°C e 5°C, mostrando que houve sinergismo entre EAP e temperatura de refrigeração. Dentre as preparações de alecrim pimenta testadas, EAP apresentou a maior atividade antilisteriana, mas também inibiu as carnobactérias. Não ocorreu sinergismo de EAP combinado com a bacteriocina de C. maltaromaticum C2. Em experimentos de co-inoculação em modelos de pescados, as monoculturas de L. monocytogenes e de C. maltaromaticum (C2, A9b+ e A9b-) alcançaram populações finais entre 106-108 UFC/ml. Em caldo de peixe modelo, EAP sozinho e combinado com culturas de C. maltaromaticum (C2 ou A9b- ou A9b+) apresentou efeito inibitório frente L. monocytogenes. Contudo, C. maltaromaticum (C2 ou A9b- ou A9b+) sem EAP causou pequena inibição de L. monocytogenes. Em caldo de surubim, C. maltaromaticum C2 foi a bactéria lática mais eficiente para inibir L. monocytogenes e houve produção de bacteriocina. Em homogeneizado de surubim com alto nível de inoculação, EAP sozinho e combinado com culturas de C. maltaromaticum (A9b- ou A9b+) apresentou maior efeito inibitório frente L. monocytogenes, enquanto que C. maltaromaticum C2 com EAP inibiu transitoriamente L. monocytogenes, que atingiu população final de aproximadamente 106 UFC/ml. C. maltaromaticum C2 ou A9b- inoculados em homogeneizado de surubim com alto nível de inoculação e sem EAP reduziram 3 log de UFC/ml de L. monocytogenes, mas na mesma condição foi observada a inibição de apenas 1 log de UFC/ml para C. maltaromaticum A9b+. Em homogeneizado de surubim com baixas populações iniciais de L. monocytogenes (<10 UFC/ml) foi observado que EAP sozinho e combinado com culturas de C. maltaromaticum (C2 ou A9b- ou A9b+) apresentou efeito anilisteriano. Entretanto, C. maltaromaticum (C2 ou A9b- ou A9b+) sem EAP não inibiu L. monocytogenes. Foi observado que o uso de EAP e de culturas de carnobactérias tem potencial para inibir L. monocytogenes em pescados e que as aplicações devem ser estudadas cuidadosamente, considerando a influência da matriz alimentícia. / Minimally processed ready-to-eat foods may be contaminated with Listeria monocytogenes, which causes severe infection mainly in immunocompromised persons and in pregnant women. The application of combined treatments in foods is a promising alternative for the effective inhibition of L. monocytogenes and, in this work, the inhibitory effect of alecrim pimenta (Lippia sidoides Cham.) and lactic acid bacteria was studied. The Minimum Inhibitory Concentration (MIC) of liquid and dried preparations of alecrim pimenta was determined in different temperatures, combined or not with strains of Carnobacterium maltaromaticum (C2, A9b- and A9b+). The combined use of cultures of C. maltaromaticum bacteriocin-producing (C2 and A9b+).and non bacteriocin-producing (A9b-) with or without EAP (hydroalcoholic extract of alecrim pimenta) towards L. monocytogenes was also determined in model fish systems (fish model broth, surubim fish broth and surubim homogenate, at 5°C for 35 days. The results of MICs of EAP against L. monocytogenes were 1.34 µl/ml and 0.89 µl/ml, respectively at 37ºC and 5°C, indicating synergistic effect between EAP and low temperature. Among the preparations of alecrim pimenta tested, EAP showed the highest antilisterial activity, but it also inhibited carnobacteria. No synergistic effect of EAP combined with bacteriocin of C. maltaromaticum C2 was observed. In co-inoculation studies in model fish systems, monocultures of L. monocytogenes and C. maltaromaticum (C2, A9b+ and A9b-) reached final populations of 106-108 CFU/ml. In fish model broth, EAP alone and combined with cultures of C. maltaromaticum (C2- or A9b or A9b+) presented inhibitory effect against L. monocytogenes. However, C. maltaromaticum (C2 or A9b- or A9b+) without EAP caused weak inhibition of L. monocytogenes. In surubim fish broth, C. maltaromaticum C2 was the most efficient culture for inhibiting L. monocytogenes and bacteriocin was produced. In surubim homogenate with high inoculation level, EAP alone and combined with cultures of C. maltaromaticum (A9b- or A9b+) presented stronger inhibitory effect towards L. monocytogenes, while C. maltaromaticum C2 with EAP caused only initial inhibition of L. monocytogenes, that reached final population of ca. 106 CFU/ml. C. maltaromaticum C2 or A9b- inoculated in surubim homogenate with high inoculation level without EAP reduced 3 log of CFU/ml of L. monocytogenes, but in the same condition it was observed only the reduction of 1 log of CFU/ml for C. maltaromaticum A9b+. In surubim homogenate with low initial populations of L. monocytogenes (<10 CFU/ml) it was observed that EAP alone and combined with co-cultures of C. maltaromaticum (C2 or A9b- or A9b+) presented antilisterial effect. However, C. maltaromaticum (C2 or A9b- or A9b+) without EAP did not inhibit L. monocytogenes. It was observed that the use of EAP and cultures of carnobacteria have potential to inhibit L. monocytogenes in fish and that the applications should be carefully studied, considering the influence of food matrix.

Alimentos minimamente processados refrigerados prontos para o consumo podem veicular a bactéria Listeria monocytogenes, causadora de infecções graves principalmente em pessoas imunocomprometidas e mulheres grávidas. A aplicação de tratamentos combinados em alimentos é uma alternativa promissora para inibição efetiva de L. monocytogenes e, neste sentido, no presente trabalho foi estudado efeito inibitório de preparações de alecrim pimenta e de bactérias láticas. Foi determinada a concentração inibitória mínima (CIM) de preparações líquidas e secas de alecrim pimenta, em diferentes temperaturas, combinadas ou não com linhagens da bactéria lática C. maltaromaticum (C2, A9b- e A9b+). O uso combinado de culturas de C. maltaromaticum produtoras (C2, A9b+) e não produtora de bacteriocina (A9b-) com ou sem EAP (extrato hidroalcoólico de alecrim pimenta) frente a L. monocytogenes também foi determinado em sistemas de pescado (caldo de peixe modelo, caldo de surubim e homogeneizado de surubim) mantidos a 5ºC por 35 dias. Os resultados de CIM de EAP frente a L. monocytogenes foram de 1,34µl/ml e 0,89µl/ml, respectivamente a 37°C e 5°C, mostrando que houve sinergismo entre EAP e temperatura de refrigeração. Dentre as preparações de alecrim pimenta testadas, EAP apresentou a maior atividade antilisteriana, mas também inibiu as carnobactérias. Não ocorreu sinergismo de EAP combinado com a bacteriocina de C. maltaromaticum C2. Em experimentos de co-inoculação em modelos de pescados, as monoculturas de L. monocytogenes e de C. maltaromaticum (C2, A9b+ e A9b-) alcançaram populações finais entre 106-108 UFC/ml. Em caldo de peixe modelo, EAP sozinho e combinado com culturas de C. maltaromaticum (C2 ou A9b- ou A9b+) apresentou efeito inibitório frente L. monocytogenes. Contudo, C. maltaromaticum (C2 ou A9b- ou A9b+) sem EAP causou pequena inibição de L. monocytogenes. Em caldo de surubim, C. maltaromaticum C2 foi a bactéria lática mais eficiente para inibir L. monocytogenes e houve produção de bacteriocina. Em homogeneizado de surubim com alto nível de inoculação, EAP sozinho e combinado com culturas de C. maltaromaticum (A9b- ou A9b+) apresentou maior efeito inibitório frente L. monocytogenes, enquanto que C. maltaromaticum C2 com EAP inibiu transitoriamente L. monocytogenes, que atingiu população final de aproximadamente 106 UFC/ml. C. maltaromaticum C2 ou A9b- inoculados em homogeneizado de surubim com alto nível de inoculação e sem EAP reduziram 3 log de UFC/ml de L. monocytogenes, mas na mesma condição foi observada a inibição de apenas 1 log de UFC/ml para C. maltaromaticum A9b+. Em homogeneizado de surubim com baixas populações iniciais de L. monocytogenes (<10 UFC/ml) foi observado que EAP sozinho e combinado com culturas de C. maltaromaticum (C2 ou A9b- ou A9b+) apresentou efeito anilisteriano. Entretanto, C. maltaromaticum (C2 ou A9b- ou A9b+) sem EAP não inibiu L. monocytogenes. Foi observado que o uso de EAP e de culturas de carnobactérias tem potencial para inibir L. monocytogenes em pescados e que as aplicações devem ser estudadas cuidadosamente, considerando a influência da matriz alimentícia. / Minimally processed ready-to-eat foods may be contaminated with Listeria monocytogenes, which causes severe infection mainly in immunocompromised persons and in pregnant women. The application of combined treatments in foods is a promising alternative for the effective inhibition of L. monocytogenes and, in this work, the inhibitory effect of alecrim pimenta (Lippia sidoides Cham.) and lactic acid bacteria was studied. The Minimum Inhibitory Concentration (MIC) of liquid and dried preparations of alecrim pimenta was determined in different temperatures, combined or not with strains of Carnobacterium maltaromaticum (C2, A9b- and A9b+). The combined use of cultures of C. maltaromaticum bacteriocin-producing (C2 and A9b+).and non bacteriocin-producing (A9b-) with or without EAP (hydroalcoholic extract of alecrim pimenta) towards L. monocytogenes was also determined in model fish systems (fish model broth, surubim fish broth and surubim homogenate, at 5°C for 35 days. The results of MICs of EAP against L. monocytogenes were 1.34 µl/ml and 0.89 µl/ml, respectively at 37ºC and 5°C, indicating synergistic effect between EAP and low temperature. Among the preparations of alecrim pimenta tested, EAP showed the highest antilisterial activity, but it also inhibited carnobacteria. No synergistic effect of EAP combined with bacteriocin of C. maltaromaticum C2 was observed. In co-inoculation studies in model fish systems, monocultures of L. monocytogenes and C. maltaromaticum (C2, A9b+ and A9b-) reached final populations of 106-108 CFU/ml. In fish model broth, EAP alone and combined with cultures of C. maltaromaticum (C2- or A9b or A9b+) presented inhibitory effect against L. monocytogenes. However, C. maltaromaticum (C2 or A9b- or A9b+) without EAP caused weak inhibition of L. monocytogenes. In surubim fish broth, C. maltaromaticum C2 was the most efficient culture for inhibiting L. monocytogenes and bacteriocin was produced. In surubim homogenate with high inoculation level, EAP alone and combined with cultures of C. maltaromaticum (A9b- or A9b+) presented stronger inhibitory effect towards L. monocytogenes, while C. maltaromaticum C2 with EAP caused only initial inhibition of L. monocytogenes, that reached final population of ca. 106 CFU/ml. C. maltaromaticum C2 or A9b- inoculated in surubim homogenate with high inoculation level without EAP reduced 3 log of CFU/ml of L. monocytogenes, but in the same condition it was observed only the reduction of 1 log of CFU/ml for C. maltaromaticum A9b+. In surubim homogenate with low initial populations of L. monocytogenes (<10 CFU/ml) it was observed that EAP alone and combined with co-cultures of C. maltaromaticum (C2 or A9b- or A9b+) presented antilisterial effect. However, C. maltaromaticum (C2 or A9b- or A9b+) without EAP did not inhibit L. monocytogenes. It was observed that the use of EAP and cultures of carnobacteria have potential to inhibit L. monocytogenes in fish and that the applications should be carefully studied, considering the influence of food matrix.

O aumento na demanda por alimentos saudáveis e minimamente processados impulsiona a busca por novos agentes antimicrobianos. As bacteriocinas são peptídeos produzidos via ribossomo por algumas espécies de bactérias, podendo ser usadas na conservação e garantia da inocuidade de alimentos, não apresentando as possíveis ações tóxicas de conservadores clássicos amplamente utilizados na indústria alimentícia. Carnobacterium maltaromaticum C2 foi isolado de peixe defumado brasileiro (Surubim, Pseudoplatystoma sp.), e apresenta grande capacidade de inibir a multiplicação de Listeria monocytogenes, demonstrando seu potencial para aplicação na bioconservação de alimentos. Em estudos anteriores, foi demonstrado que essa linhagem bacteriana produz compostos antimicrobianos de origem proteica. Neste trabalho, foram avaliados aspectos gerais da produção de bacteriocinas por C. maltaromaticum C2, assim como sua purificação e caracterização. C. maltaromaticum C2 produz bacteriocinas entre 5 e 25ºC, com ótimo entre 20 e 25ºC. Do mesmo modo, a produção desses compostos foi maior em caldo APT (All purpose Tween), entretanto para as etapas de purificação foram utilizados o caldo BHI (Brain heart infusion) e CAA (Casamino acids), por causarem menos interferência no processo. Lactobacillus sakei e L. monocytogenes foram inibidos pelas bacteriocinas parcialmente purificadas produzidas por C. maltaromaticum C2, e seus peptídeos antimicrobianos apresentaram moderada estabilidade térmica quando expostos a 100ºC por 30 minutos. Foram utilizadas duas técnicas para extração e purificação das bacteriocinas, a técnica de adsorção-dessorção às células produtoras, e a purificação com a resina XAD-16, baseada em interações hidrofílicas e hidrofóbicas com os peptídeos, seguida de extração em fase sólida, sendo que este último processo de purificação resultou em um extrato com alto teor de pureza, como observado durante as análises por cromatografia líquida de alta eficiência em coluna de fase reversa. Com o auxílio de técnicas de espectrometria de massas, foi detectado nos extratos obtidos a presença das carnobacteriocinas BM1 e B1, assim como o peptídeo antimicrobiano CbnX. Este trabalho é pioneiro na purificação de CbnX, pois anteriormente havia somente a descrição de seu gene, mas não havia sido descrita a purificação do peptídeo. Neste sentido, a linhagem estudada é única até o momento e poderá favorecer estudos de expressão gênica de bacteriocinas, bem como a otimização de processos de bioconservação. / The high demand for healthy and minimally processed foods has increased the search for new antimicrobial agents. Bacteriocins are ribosomally synthesized peptides produced by some bacteria, and are useful for biopreservation and food safety, without the possible toxic effects of classical preservatives widely used in food industry. Carnobacterium maltaromaticum C2 was isolated from Brazilian smoked fish (Surubim, Pseudoplatystoma sp.), and it inhibits Listeria monocytogenes, an important foodborne pathogen. In previous studies, it was demonstrated that this bacterial strain produces bacteriocins. In this study, general aspects of the production of bacteriocins by C. maltaromaticum C2 were evaluated, as well as their purification and characterization. C. maltaromaticum C2 produces bacteriocins between 5 and 25ºC, with the optimum incubation temperature between 20 and 25ºC. Similarly, the production of these compounds was higher in APT (All-purpose Tween) broth. However, for the purification steps, BHI (Brain heart infusion) broth and CAA (Casamino acids) broth were used due to their low interference with the processes. Lactobacillus sakei and L. monocytogenes were inhibited by the partially purified bacteriocins produced C. maltaromaticum C2, and their antimicrobial peptides showed moderate thermal stability when tested at 100ºC by 30 minutes. Two techniques for extraction and purification of the antimicrobial peptides were used, the adsorption-desorption of bacteriocins to the producer cells, and the purification with XAD-16 resin, based on hydrophilic and hydrophobic interactions with the peptides, followed by a step of solid phase extraction. The latter resulted in an extract with high purity, as observed by the analysis with reverse-phase high performance liquid chromatography. With mass spectrometry techniques, carnobacteriocins BM1 and B1 were detected, as well as the antimicrobial peptide CbnX. This is an innovative work because the purification of CbnX had never been reported, except its gene. In this respect, this C. maltaromaticum strain is unique until this moment, and may promote researches on gene expression, as well the optimization of biopreservation processes.

L'utilisation de la bactérie C. maltaromaticum dans l'industrie alimentaire n'est pas autorisée en raison de faible connaissance et des pathologies qu'il peut provoquer chez le poisson. Un des objectifs de ce travail est de renforcer la connaissance par la séquence génomique d'une souche fromagère et d'évaluer le devenir de la bactérie après ingestion par le consommateur. L'autre objectif est de mieux connaitre la taxonomie de la bactérie par MLST. La séquence complète de C. maltaromaticum LMA 28 a révélé une taille génomique de 3,8 Mpb qui est atypique dans le genre Carnobacterium. L'analyse génomique indique qu'il contiendrait des gènes d'adaptation à l'environnement intestinal. Il a été montré que la bactérie est capable de survivre le transit gastro-intestinal chez la souris et d'adhérer à des cellules intestinales humaines qui présenteraient des propriétés neutres voire anti-inflammatoires. Le résultat suggère qu'elle est capable de survivre le transit GIT et d'interagir avec l'hôte. Il a été montré que la MLST chez C. maltaromaticum permet d'atteindre un haut niveau de résolution. MLST suggèrent que le lait et les fromages à pâte molle sont peu sélectifs pour C. maltaromaticum. De plus, deux CC majoritaires, principalement représentés par des souches laitières, ont été identifiés. Leur existence suggère qu'une lignée de l'espèce est particulièrement bien adaptée à l'environnement laitier ou qu'un phénomène de domestication est en cours. Un grand nombre de singletons ont été identifiés suggérant que la diversité chez cette espèce est sous-estimée et qu'elle reste à explorer / The bacterium Carnobacterium maltaromaticum is not used in industry due to limited knowledge about this organism and its virulence in fish. One objective of this thesis was to strengthen the body of knowledge by determining the complete genome sequence of the cheese strain and to evaluate the fate of this bacterium after ingestion by the consumer. Another objective was to improve the taxonomic knowledge within the species C. maltaromaticum through the development of a MLST scheme. The complete sequence of the strain C. maltaromaticum LMA 28 revealed a genome size of approximately 3.8 Mbp, which is unusually high in the genus Carnobacterium. The genome analysis of this strain indicates the presence of genes conferring the adaptation to the intestinal environment. The bacterium is able to survive during the gastro-intestinal transit in mice. Moreover, this strain is able to adhere to human intestinal epithelial cell lines and would have neutral or anti-inflammatory properties. These data suggest that C. maltaromaticum LMA 28 is adapted to the digestive tract of mammals. At the taxonomical level, it was shown that MLST is highly discriminatory for the species C. maltaromaticum. In addition, the MLST results suggest that milk and soft cheeses are poorly selective for strains of this species. In addition, two major clonal complexes suggest that a sub-population within this species is well adapted to the dairy environment or that a sub-population is submitted to a domestication process. A high proportion of singletons was obtained suggesting that the diversity was under-estimated and remains to be explored

Lors de travaux antérieurs, un bio-ingrédient permettant la bioconservation du saumon fumé à froid et ayant une forte activité anti-Listeria fut développé et caractérisé. Il consiste en un milieu de culture fermenté par C. divergens M35 et contenant la bactériocine produite par la souche, soit la divergicine M35. Par contre, les conditions de production actuelles ne permettent pas une utilisation efficace et rentable de ce bio-ingrédient. L'objectif de ce travail est de répondre à ces problématiques. Dans un premier temps, un milieu de culture de grade alimentaire favorisant une forte et rapide croissance de C. divergens M35 et stimulant la production de la divergicine a été développé. Un criblage de différentes sources d'azote, de carbone et de sels a permis de déterminer que la mélasse de canne et le sucre de table (saccharose) sont les sources de carbone de choix, la source d'azote préférentielle reste l'extrait de levure et que l'acétate de sodium stimule la production en bactériocines. Ce milieu fut testé en fermenteur de 30L afin d'évaluer l'effet de la mise à l'échelle. Le milieu créé permet d'atteindre une biomasse de 9,04 log(UFC/mL) et une activité de 1,3X10⁵ AU/mL en 7h. Il s'agit d'une amélioration significative quant à la performance, mais aussi au coût du milieu de culture (0,89$/L) en comparaison à la référence, le milieu MRS (7$/L). Dans un deuxième temps, il a été démontré que le séchage par atomisation est bien plus efficace que la lyophilisation afin de produire un bio-ingrédient biologiquement stable. Le séchage par atomisation permet d'obtenir un bio-ingrédient sec possédant une viabilité de 9,85 log(UFC/g) et une activité anti-Listeria de 1,6X10⁶ AU/g. Ce procédé permet d'avoir une production rentable du bio-ingrédient M35.

La divergicine M35 est un peptide antimicrobien produit par une souche d'origine marine de Carnobacterium divergens M35 (C. divergens M35) et ayant une activité inhibitrice très marquée contre Listeria monocytogenes (L. monocytogenes). L'étude de son mode d'action est nécessaire à l'optimisation de son utilisation comme agent de bioconservation de certains aliments ainsi que son acceptation par l'industrie alimentaire. Afin de décrypter son mécanisme d'action, des mutants résistants à la divergicine M35 ont été développés à partir d'une souche alimentaire de L. monocytogenes LSD530 (DivM ou vD) par exposition progressive de la souche sauvage (DivS) à différentes concentrations. DivM présente une fréquence de mutation de 4xlO-2 et son phénotype de résistance est stable après 50 générations. Le profil de croissance de DivM montre plus de résistance aux lysozymes et/ou bactériocines par rapport à la souche sauvage de L. monocytogenes LSD530. Aucune différence du profil plasmidique et protéinique n'a pu être notée entre le mutant et la souche sauvage. L'étude des conséquences biologiques de la divergicine M35 (5ug/ml) sur les souches de DivS et DivM a permis de démontrer que la divergicine M35 induit la mort de la cellule par une lyse cellulaire accompagnée de l'hydrolyse d'ATP et d'un flux de potassium. L'étude de l'interaction cytologique entre la divergicine M35 et des membranes synthétiques (liposomes) a montré que la divergicine M35 n'interagit pas nécessairement avec une cible membranaire protéique spécifique. Il semble qu'une interaction électrostatique entre la divergicine M35 et la membrane est nécessaire pour causer des dommages cellulaires. D'autres mutants ont été développés contre des bactériocines de classe Ha (pédiocine PA-1 (vP) et thermophilicine B (vB)), et des bactériocines de classe I (nisine A (vA) et nisine Z (vZ)), afin de comparer leurs mécanismes de résistance avec celui de la divergicine M35. Tous les mutants développés présentent des différences au niveau du profil de croissance, de production d'acide lactique, et de l'efflux de potassium par rapport à la souche sauvage. Ces mutants présentent aussi des différences au niveau de leur sensibilité à différents antibiotiques, qui laisse présager une modification de la composition de la membrane cellulaire. L'analyse de la composition de la membrane chez tous les mutants développés montre un contenu plus élevé en acide gras saturés (C16:0 et C18:0) et un teneur plus faible en acides gras insaturés (C18:2 et C22:5) par rapport à la souche sauvage. Cette modification dans la composition de la membrane des mutants la rend plus rigide et limite les échanges des nutriments entre les milieux extra- et intracellulaire. L'étude de la résistance croisée (bactériocines/mutants) permet de conclure qu'une utilisation combinée des deux classes de bactériocines I et Ha serait nécessaire afin de limiter le développement et l'émergence des variants résistants. Finalement, une étude comparative du mode d'action des bactériocines et celui des toxines a montré que la divergicine M35 agit sur les canaux potassiques (canaux K+ ) voltage dépendants (Kv) de même que ceux activés par Ca2+ (Kca) entraînant une augmentation du flux potassique. / Divergicin M35 is an antimicrobial peptide produced by Carnobacterium divergens M35 (C. divergens M35), with a potential activity against Listeria monocytogenes (L. monocytogenes). The study of the mode action of divergicin M35 was necessary to optimise its use as a bio-conservation agent and its acceptance by the food industry. Mutant (DivM) of L. monocytogenes LSD53O was developed by a progressive exposition of the wild type strain of L. monocytogenes LSD530 (DivS) to different concentrations of divergicin M35. DivM was stable after 50 generations and its resistance frequency was estimated at 4.10"2 . No difference in total DNA and total protein profile was observed between the DivM and DivS strains. The biological conséquences of divergicin M35 on DivS and DivM strains were studied. Divergicin M35 presents an inductive effect on cellular autolysis, hydrolysis of ATP and potassium efflux. Divergicin M35 interacts with cell membrane in absence of a protein receptor probably involving electrostatic interaction. In this study, variants resistant to nisin A (vA), nisin Z (vZ), pediocin PA-1 (vP), and thermophilicin B (vB) were developed from sensitive DivS strains. Differences in acidogenous capacity, potassium efflux and growth rate were observed between DivS and ail resistant mutants. Bacteriocin resistance acquirement appeared to substantially affect the antibiogram profile of ail variants resistant strains which correlated with the compositional changes in their cell-membrane. Resistant mutants present a higher content of saturated fatty acid (Cl6:0 and Cl8:0) and a lower content of unsaturated fatty acid (Cl8:2 and C22:5) compared to the wild type stain. The cell membrane modification increases the membrane rigidity and reduces nutrients exchange between extra- and intracellular medium. The study of cross resistance between bacteriocin and mutant strains indicated that the use of combined classes I and Ha bacteriocin can limit the development of resistant strains. The comparison of the mode action of divergicin M35 and different toxins on potassium channel showed that divergicin M35 interacts with both voltage and calcium dependent potassium channel resulting in an increase of potassium efflux and consequently the amplification of inhibitory activity.

Crab meat is important to the economy of coastal Virginia. The objectives of this study were to complete a shelf-life study on two different packaging styles of fresh crab meat and to test the inhibition capabilities of Carnobacterium piscicola against the pathogen, Listeria monocytogenes. In a shelf-life study, a 12 ounce food grade polyethylene traditional snap-lid container of fresh crab meat was compared to an 8 ounce SimpleStep® trays with Cryovac™ film of equally fresh crab meat sealed with 10,000 cc/m2/24hr oxygen transmission rate (OTR) film. Eleven g samples were used for the microbial shelf-life study conducted at 4°C for 12 days. Aerobic plate counts of crab meat indicated microbial growth from the SimpleStep® trays with Cryovac™ film in 10,000 cc/m2/24hr OTR versus the polyethylene snap-lid was not significant (P>0.05). In objective two, 25 g samples of fresh and pasteurized blue crab (Callinectes sapidus) meat were inoculated with 0.1ml of each, C. piscicola and L. monocytogenes. Three different concentrations of the inoculation levels were studied on select days at both 4°C and 10°C. Microbial spoilage was defined as 107 CFU/g. In fresh crab meat, at both 4°C and 10°C, crab meat spoilage occurred at 7 days or less. In the pasteurized crab meat, at 4°C and 10°C, spoilage did not occur prior to 26 days, and studies were terminated at 28 days of storage. The growth of the two organisms in fresh crab meat was found to be significant for the differing concentration levels and sampling days (P<0.05). The growth of the two organisms in pasteurized crab meat was significant for different concentration levels, sampling days and temperature (P<0.05). In both fresh and pasteurized crab meat, regardless of the inoculation ratios, the L. monocytogenes and C.piscicola followed similar growth trends, but L. monocytogenes was higher in the 2:2 CFU/g concentration and lower at the 6:2 CFU/g concentration level. Although C. piscicola did not completely inhibit L. monocytogenes growth at any concentration ratio, some inhibition was observed. / Master of Science

La souche Carnobacterium maltaromaticum LMA 28, isolée d’un fromage à pâte molle, possède des propriétés physiologiques non conventionnelles pour une bactérie lactique. Sa croissance en TSB-YE et en lait traduisent son exigence nutritionnelle en facteurs de croissance facilement assimilables et sa faible vitesse de production d’acide lactique à partir de glucose, lactose, fructose et saccharose. Le galactose n’est pas métabolisé et lors de l’hydrolyse du lactose n’est pas excrété dans le milieu de culture. Les caillés lactiques sont obtenus après des durées d’incubation non compatibles avec les cadences industrielles. De plus, ils présentent une texture très friable. La numération et l’identification de cette souche, en vue de suivre son comportement dans une matrice fromagère, ont été optimisées par la mise au point du milieu de culture sélectif CM, à l’aide de plan d’expériences, et par la technique de PCR. Le comportement de C. maltaromaticum LMA 28 a été comparé à ceux de deux souches lactiques d’intérêt technologique Lc. lactis DSM 20481 et S. thermophilus INRA 302, dans une large gamme de températures (3 à 37 °C) et de pH (5,2- 8,0). Des essais en co-culture, associant cette souche avec Lc. lactis DSM 20481 ou avec S. thermophilus INRA 302, ont montré que la production d’acide lactique était due à la croissance de la souche lactique traditionnelle. Cependant C. maltaromaticum LMA 28, souche lente, n’est pas inhibée par cette acidification. L’aptitude fromagère de C. maltaromaticum LMA 28 a été testée lors de deux fabrications de fromages à pâte molle. Inoculée à différents niveaux de population, elle a été mise en évidence à tous les stades de la fabrication. Présente à une concentration très faible dans le lait de fabrication, elle devient une flore lactique dominante après l’affinage et le stockage en réfrigération. Cette aptitude technologique est en relation avec son caractère psychrotrophe et sa faculté à se développer activement à des pH alcalins. Son « alimentarité », testée par la production d’amines biogènes, a montré des niveaux nuls ou très faibles en tyramine et en histamine, comme avec S. thermophilus INRA 302 et avec Lc. lactis DSM 20481. L’optimisation de sa production de flaveurs maltées a été abordée sur milieu TSB-YE et sur lait, supplémentés avec de la leucine, de l’isoleucine ou de la valine. La production de 3-méthylbutanal est la plus importante. Les analyses sensorielles des fromages contenant des niveaux de population importants (108-109 ufc.g-1) de C. maltaromaticum LMA 28 n’ont pas permis de mettre en évidence cet arôme. Présente dans de nombreux fromages français AOC ou non AOC, cette espèce opportuniste, de statut GRAS, pourrait être considérée comme un auxiliaire de fabrication intéressant, car elle permet un ralentissement du vieillissement des fromages, en évitant notamment l’apparition de flaveurs désagréables. Cette flore lactique psychrotrophe pourrait être retenue comme flore bactérienne d’affinage / The C. maltaromaticum LMA 28 bacteria strain, isolated from soft cheese, was observed to possess non conventional lactic bacteria physiological properties. Its growth in TSB YE medium and milk was found to be characterised by the requirements for easily assimilated growth nutrients and a low kinetic rate of lactic acid production from glucose, lactose, fructose and sucrose. In addition, it was found to not metabolise galactose or not excrete it during the hydrolysis of lactose. In the process of milk fermentation, it not only took an unusually long duration but produced products of fragile texture. In order to eventually determine the behaviour of this strain in the process of cheese-making, a selective culture medium CM was developed using an experimental design and PCR techniques for its isolation and identification. The behaviour of C. maltaromaticum LMA 28 was compared with that of two strains of lactic bacteria of technological interest namely Lc. lactis DSM 20481 and S. thermophilus INRA 302, within a wide temperature range (3 to 37°C) and of pH (5.2 – 8.0). Tests carried out in co-culture associating this strain with Lc. lactis DSM 20481 or with S. thermophilus INRA 302 showed that the lactic acid production was due mainly to the growth of the traditional lactic strain. In the process, the C. maltaromaticum LMA 28 slow strain was observed not to be inhibited by acidification. The cheese-making potential of C. maltaromaticum LMA 28 was evaluated in the process of two soft cheese manufactures. Inoculated at various levels of population, it was observed to be present at all manufacturing stages. Generally present at very weak concentrations in the starting milk, it becomes a dominant lactic flora following ripening and refrigeration storage. This technological aptitude is in relation with its psychrotrophic character and its ability to actively develop in alkaline medium. Its “alimentarity”, tested by its ability to produce biogenic amines, showed zero or very low levels in tyramine and histamine, as in the case of S. thermophilus INRA 302 and Lc. lactis DSM 20481. The optimization of its malted flavour production capacity was carried out on a TSB-YE medium and on milk supplemented with leucine, isoleucine or valine. In this process the production of 3-méthylbutanal was observed to be the most abundant product while cheese containing high levels (108-109 ufc.g-1) of C. maltaromaticum LMA 28 did not exhibit this flavour. This notwithstanding, the presence of this species of GRAS status in many French AOC and non AOC cheeses could be considered as an interesting auxiliary in cheese manufacturing process since it tends to slow down the aging process and thereby retard the development of unpleasant flavours. In this respect this strain of psychotrophic lactic bacteria could be retained as a flora for cheese ripening process