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Food safety and reducing food waste are among the issues associated with healthy and sustainable food. The characterization of food microbial communities is necessary to understand the structuring process of food microbiota and to identify levers to improve food safety and quality.
UMR SECALIM has complementary expertise in risk assessment and microbial ecology. In this context, SECALIM carried out an analysis of the microbiota of forty-five smoked salmon produced in three different factories, using new generation sequencing methods. The metabarcoding approach has revealed twelve bacterial genera known for their role in spoilage of fish. The analysis revealed that the microbiota consisted of a bacterial community common to all salmon and that specificities qualified as signatures could be observed depending on the production plant.
These results suggest that the processing environment plays a role in the structuring of the bacterial communities present in smoked salmon with consequences on the quality of the finished product.

Partners:

This study was carried out by the UMR INRAE ​​SECALIM of the Center Pays de la Loire, as part of the ALTEROBIO project, funded by the Pays de la Loire Region, as part of a Cifre thesis funded by the National Association of research and technology (ANRT) and Biofortis Mérieux Nutrisciences.

Associated publication:

Maillet, A., P. Denojean, A. Bouju-Albert, E. Scaon, S. Leuillet, X. Dousset, E. Jaffrès, J. Combrisson and H. Prévost 2021. Characterization of bacterial communities of cold-smoked salmon during storage. Foods 10(2).https://doi.org/10.3390/foods10020362.