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Last update: May 2021

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BIOMICS Omic Biomarkers of bacterial adaptation [French inter-regional Brittany - Pays de la Loire project]

Innovative methodology combining transcriptomics, statistics, and modelling to evaluate the capacity of Campylobacter jejuni to survive stress

Throughout the shelf-life duration, food products have to be safe while displaying satisfying nutritional and organoleptic properties for the consumer. Shelf-life determination falls to industrials; among the criteria taken into account for its determination,  there are foodborne pathogen suvival to preservation techniques, and their growth capacity durring refrigerated storage. One promising way of improving the prediction of bacterial behaviour is to consider its adapation capacity as a function of cellular history. 
The scientific objective of Biomics is to develop an innovative search methodology of adaptation biomarkers, combining molecular methods such as transcriptomics, and very robust statistical methods ( probabilistic methods, differential gene expression analysis), in order to evaluate the capacity of bacteria to survive the stress encountered during food processing steps. The identification and then the quantification of these biomarkers will be used to better predict the bacteria behaviour and consequently better determine shelf-life.
This project deals with the adaptation capacity of three foodborne pathogens:

  •     Bacillus weihenstephanensis and Listeria monocytogenes in dairy products, will be studied by Adria Quimper and Lubem,  
  •     Campylobacter jejuni in poultry, will be studied by UMR Secalim and two industrials from poultry domain.

The Biomics project is funded by the two French regions Bretagne and Pays de la Loire.
It is coordinated by the Pôle Agronomique Ouest and carried by UMR Secalim and Adria Quimper.

Keywords:Campylobacter - process - pathogen - seafood - meat - poultry - bacterial behaviour - stress- modeling