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Etude de la diversité microbienne de produits fermentés méditerranéens artisanaux : olives de table et fromage de chèvre

Abstract : Artisanal fermented foods are highly appreciated by consumers for their typical organoleptic and nutritional properties which depend on the metabolic activities of autochthonous microorganisms encountered during the fermentation process. This PhD project aimed at deciphering the microbial diversity and determining its impact on the final biochemical properties of two artisanal Mediterranean products: Pélardon, a raw goat milk cheese, and Nyons black table olives. Microbial communities were analyzed by a cultural approach and metagenetics and both products revealed rich fungal and bacterial diversity. By correlating microbial data with biochemical changes throughout the process, key species could be linked to the changes observed during the different fermentation stages for both products. Discrepancies were however observed between the two approaches for both fermentations thus confirming the interest of combining both methods to comprehensively study microbial diversity and dynamics in an unbiased way. Microbial sources were also investigated and showed that the process environment constituted a major microbial reservoir compared to raw materials (raw milk and olive fruits) for these natural fermentations. Finally, a tailor-made complex autochthonous yeast consortium was designed and used in directed fermentations of Nyons table olives. Promising results were obtained, especially for a salt-reduced fermentation. These results evidently highlighted the interest of exploiting autochthonous microorganisms without altering the typicity and know-how associated with artisanal fermented foods.
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https://hal.inrae.fr/tel-03219313
Contributor : Anne Giboulot <>
Submitted on : Thursday, May 6, 2021 - 12:21:33 PM
Last modification on : Tuesday, May 11, 2021 - 5:25:23 PM

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  • HAL Id : tel-03219313, version 1

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Marine Penland. Etude de la diversité microbienne de produits fermentés méditerranéens artisanaux : olives de table et fromage de chèvre. Alimentation et Nutrition. Institut Agro Rennes, 2020. Français. ⟨tel-03219313⟩

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