seawater fish filets in different packaging conditions...seawater fish filets in different packaging...
TRANSCRIPT
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Study of the microbial flora of freshwater and seawater fish filets in different packaging conditions by metagenomic analysis targeted on the 16S ribosomal DNA
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Plan
1. General Context
2. Aim of the study and analyzed samples
3. Results
4. Others samples
5. Conclusions
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Context
Fish is spoiling rapidely
caused by bacterial flora
Pangasius
Haddock
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Food microbiological analysis
• Detection methods (P/A in x g))
– Only for bacterial pathogens
– Always enrichment necessary
• Counting methods (cfu/g)
– Available for some indicator flora
– Available for some bacterial pathogens
4
Detection
24 H3-7 J
Counting
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Metagenomics
High throughput DNA sequencing
Raw data
Mothur Blast
Perl script
Normalisation
Food samples
DNA extractions
Amplification/preparation of libraries
Classical microbiological
analysis
Data analysis
Bio
info
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- 40 Mb data- 100.000 sequences / run- 3 days for one run
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Why metagenomics ?
5 à 10.000 sequences /sample
Bacterial diversity profile
MetagenomicsClassical microbiology
1 colony 1 analysis 1 bacterial identification 20 colonies 20 analysis 20 bacterial identifications
But are they the ones being sought ??
1 analysis 10.000 bacterial identifications
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Analyzed samples:
classical microbiology and metagenomic analysisclassical microbiology and metagenomic analysis
Day of packaging End of the shelf life End of the shelf life
Plastic wrap MAP
Seawater: Eglefin
Day 2
Day 0
Day 6
Day of packaging End of the shelf life End of the shelf life
Plastic wrap MAP
Freshwater: Pangasius
Day 5
Day 0
Day 8
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The aim of the study
Validation of the shelf life
Identification of flora involved in the fish from freshwater and seawater
Day of packaging End of the shelf life End of the shelf life
Plastic wrap MAPPangasius
Eglefin
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Results
With classical microbiology:
• And that’s it…
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Results
With metagenomics :
• 45 different bacteria species identified for thepangasius
• 43 different bacteria species identified for thehaddock
• Significant variations of the initial flora at the endof the shelf life depending of the fish andpackaging
• Relation between spoilage and the activity of somebacterial species
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Pangasius (freshwater)
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Haddock (seawater)
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Conclusions
• Few informations with classical microbiology
• Identification and quantification of all bacteriaspecies is now possible with metagenomics
• Evaluation of specific function of micro organisms on food products => expertise
Metagenomic tools could adequatelydetermine the duration of shelf-life
Metagenomic tools could adequatelydetermine the duration of shelf-life
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Perspectives
Knowing and controlling the total supply chain who caninfluence the total shelflife
• Raw material biology ( wild catch – farmed )• Hygiene ( PR programs)• Temperature ( PR programs)• Carnobacterium strains could be added on such lightly
preserved product• Environmental factors could be modified (pH, lactic
acid, packaging)
-> A NEW APPROACH OF FOOD QUALITY
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Others samples
• Food samples
• Sillages
• Intestinal flora from guts of animals
• Sea water
• Seeds
• Virus
• …
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Acknowledgments
• Pr Georges Daube
• Dr Carine Nezer
• Dr Bernard Taminiau
• Mlle Celine Ferauche
• Mr Jean Yves François
• Dr Jean Baptiste Poullet
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Thank you