Confocal Laser Microscopy Analysis of Listeria monocytogenes Biofilms and Spatially Organized Communities

Darsonval, Maud; Grégoire, Marina; Deschamps, Julien; Briandet, Romain

doi:10.1007/978-1-0716-0982-8_10

Cited by 2 publications

(1 citation statement)

References 29 publications

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“…In structured food matrices such as ground meat or cheese, microorganism microenvironments are highly heterogeneous and vary over time depending upon local microbial activities ( Ferrier et al, 2013 ; Jeanson et al, 2015 ). Above critical textural levels, individual cells are not able to sediment or swim inside the matrix and eventually grow as large 3D microcolonies ( Darsonval et al, 2021 ; Saint Martin et al, 2022 ). Microcolony size and sphericity depend on several factors such as local rheological properties, nutrient availability, competing microbiota, and associated interference interactions ( Verheyen et al, 2018 ).…”

Section: Biopreservation At the Microbiome Levelmentioning

confidence: 99%

Contribution of omics to biopreservation: Toward food microbiome engineering

et al. 2022

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Biopreservation is a sustainable approach to improve food safety and maintain or extend food shelf life by using beneficial microorganisms or their metabolites. Over the past 20 years, omics techniques have revolutionised food microbiology including biopreservation. A range of methods including genomics, transcriptomics, proteomics, metabolomics and meta-omics derivatives have highlighted the potential of biopreservation to improve the microbial safety of various foods. This review shows how these approaches have contributed to the selection of biopreservation agents, to a better understanding of the mechanisms of action and of their efficiency and impact within the food ecosystem. It also presents the potential of combining omics with complementary approaches to take into account better the complexity of food microbiomes at multiple scales, from the cell to the community levels, and their spatial, physicochemical and microbiological heterogeneity. The latest advances in biopreservation through omics have emphasised the importance of considering food as a complex and dynamic microbiome that requires integrated engineering strategies to increase the rate of innovation production in order to meet the safety, environmental and economic challenges of the agri-food sector.

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