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Abstract:

Seafood products are very fragile commodities with very short shelf-life. My PhD thesis is included in a European project (SAFEFISHDISH) whose aim to improve cod and salmon based products microbial safety and quality from capture to consumption, through hurdle technology approach. I’m focusing on biopreservation technology development applied on two salmon based products (gravlaks and smoked salmon). Biopreservation corresponds to protective bacteria addition (mainly lactic acid bacteria), or their metabolites, in food commodities in order to limit or prevent undesirable microorganisms growth (pathogenic or/and spoilage bacteria). My work is divided in 3 main parts: I) Lactic acid bacteria strains screening and selection as bioprotective agents suitable for biopreservation application on seafood products. II) Smoked salmon and gravlaks microbial ecosystems investigation through Next Gen Sequencing (NGS) technics. III) Impact study of biopreservation application on both smoked salmon and gravlaks microbial ecosystems (NGS) and sensory qualities.

Valorisation:

• Wiernasz, N., J. Cornet, M. Cardinal, M.-F. Pilet, D. Passerini and F. Leroi 2017. Lactic acid bacteria selection for biopreservation as a part of hurdle technology approach applied on seafood. Frontiers in Marine Science 4: 119. Ranking du JCR: Q1 (JCR® 2018). https://doi.org/10.3389/fmars.2017.00119
• Wiernasz, N., F. Leroi, F. Chevalier, J. Cornet, M. Cardinal, J. Rohloff, D. Passerini, S. Skırnisdóttir and M.-F. Pilet 2020. Salmon gravlax biopreservation with lactic acid bacteria: A polyphasic approach to assessing the impact on organoleptic properties, microbial ecosystem and volatilome composition. Frontiers in Microbiology 10(3103). Ranking du JCR: Q2 (JCR® 2019). https://doi.org/10.3389/fmicb.2019.03103.