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Master thesis

Impact des paramètres de fabrication des légumes fermentés sur leur composition microbiologique : Caractérisation par approche culture-dépendante des populations de micro-organismes dans divers légumes fermentés

Abstract : The fermentation of vegetables is a booming practice and is practiced on a personal basis by many people. The participatory FLEGME project (Fermentation des LEGuMEs), funded by the Pays de la Loire and Bretagne regions, aims to obtain a global vision of the fermentation of vegetables in France. This internship, carried out at INRAE, is part of the first modules of the project and aims to characterize the different populations of microorganisms present in samples of fermented vegetables produced by citizens participating in the project and to study the impact production parameters of these fermented vegetables on their microbiological composition. The different populations of microorganisms from 18 samples were counted using the culture-dependent method, using 11 culture media. The parameters for manufacturing the samples were provided through a questionnaire response and were linked to the count results. Some parameters such as the amount of salt added and the fermentation temperature were similar between the samples, while certain parameters were more variable, reflecting a certain diversity of fermentation practices in France. The results of the counts showed that the dominant population was that of the suspected lactic acid bacteria, ranging from <102 to 108 CFU / mL. Suspicious colonies of B. cereus and anaerobic sulphite-reducing bacteria were detected in 2 and 1 samples, respectively, at an abundance of 102 CFU / mL. No effect of the parameters of the manufacture of the samples of fermented vegetables on their microbiological composition was observed, in particular because 2 of the low number of samples analyzed. However, certain trends have led to the hypothesis that a pH and an advanced age of the sample could have a negative impact on its bacterial abundance.
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Olivier Picard. Impact des paramètres de fabrication des légumes fermentés sur leur composition microbiologique : Caractérisation par approche culture-dépendante des populations de micro-organismes dans divers légumes fermentés. Alimentation et Nutrition. 2020. ⟨hal-02926803⟩

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