| Part
1 |
Key
words :
Geotrichum candidum, Lactobacillus sp., Lactococcus sp., biodiversity,
cryopreservation, raw milk, soft cheeses, typical flavour and
taste, terroir, ecosystems, conservation, probiotics. |
|
|
The Laboratoire de
Microbiologie Alimentaire (LMA, Laboratory of Food Microbiology,
UCBN), a unit under contract with INRA, works mainly on the
microbial ecosystems of raw milk and soft cheeses from Normandy.
The Laboratory focuses mainly on the two following fields:
|
 |
The study - essentially from an ecological outlook
- of the technologically useful microflora, with a focus on their
biodiversity and the contribution of this biodiversity to the
typical flavour and taste of cheeses |
|
The improvement of the ex situ (deep-freezing) and
in situ preservation of microbial strains, with a view to initiating
the preservation of the microbial consortia from the environment
of dairy herds |
| |
|
| The
Teams |
Laboratory
of Food Microbiology E.A 3213 U.S.C INRA
Twenty to twenty-five people (5 research teachers, 3 technical
and service personnel, 3 seconded researchers from companies,
8 research students (postgraduates, doctoral candidates, European
contract, and students with advanced masters), 6 other interns |
| |
|
| Equipments |
| Polymerase Chain Reaction (PCR) amplifier:
|
|
Pulsed Field Gel Electrophoresis (PFGE) equipment
and Temperature Gradient Gel Electrophoresis (TGGE) equipment |
|
High Performance Liquid Chromatography (HPLC) equipment,
epifluorescent microscope |
| |
|
| Methods |
| LMA expertise relies on the use of
methods and technologies for the following applications: |
|
The isolation, identification, and characterisation
of bacteria, yeast, and mould for dairy purposes |
|
The adaptation of microorganisms for deep freezing |
|
The analysis of microbial genome diversity |
|
The study of the probiotic potential of microorganisms
for dairy purposes |
|
The preparation of the doses for cheese dairy leaven |
|
The establishment and management of microorganism
collections |
|
The cell cultures of microorganisms and enterocytes |
|
Electrophoretic technologies (PFGE, TGGE, proteins,
and so on) |
|
HPLC assays |
|
Epifluorescent microscopy |
| |
|
| Contacts |
| For general technological
or scientific information |
|
Mme Micheline GUEGUEN
Laboratoire de Microbiologie
Alimentaire - Université de Caen
Tél : 33 (0)2 31 56 56 98
gueguen@ibba.unicaen.fr
|
| |
|
| For economic or industrial
information |
|
Normandie Développement
57 avenue de Bretagne - BP 1083
76173 Rouen Cedex 1 - France
Tel : 33 (0)2 35 03 06 04 - Fax : 33 (0)2 35 03 07 86
ndrouen@normandydev.com |
| Part
2 |
Key
words :
FTIR spectroscopy, bacterial classification and identification,
lactic acid bacteria, corynebacteria, micrococcaceae. |
|
|
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