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International audience; One way of exploring knowledge representation is to compare expert and non-expert strategies. Expert knowledge representation seems to be acquired through both exposure and intensive formal training, leading to the development of skills and conceptual knowledge related to a specific field. The objective of our study was to dissociate the effects of familiarity and expertise on the development of knowledge representations about wine. Three panels were therefore recruited to study the conceptual representations of Beaujolais red wines among wine,experts and consumers. One panel was composed of unfamiliar consumers from a region without wine production, while the other two were familiar consumers, or experts, both from the Beaujolais region. A free hierarchical sorting task with wine labels was followed by a semi-directed interview. The results of the hierarchical sorting task showed that the three panels formed common groups that were mostly related to the Beaujolais wine taxonomy-based system. However, the interview results regarding criteria and strategies showed that the three panels had very different knowledge representations of Beaujolais wines. Although experts and familiar consumers used top-down strategies based on knowledge, their wine knowledge representations differ. For experts, knowledge representation is flexible and leads to different categorization schemes, while for familiar consumers, knowledge representation is rigid and leads to a single categorization scheme based on the Beaujolais taxonomy. Unfamiliar consumers have fragmented knowledge, leading to the use of bottom-up strategies to compensate for their lack of exposure to wine. This strategy leads to a misrepresentation of Beaujolais wines.

Members of the genus Burkholderia colonize diverse ecological niches. Among the plant-associated strains, Paraburkholderia phytofirmans PsJN is an endophyte with a broad host range. In spatially structured environment (unshaken broth cultures), biofilm-constructing specialists of P. phytofirmans PsJN colonizing the air-liquid interface arose at high frequency. In addition to forming a robust biofilm in vitro and in planta on Arabidopsis roots, those mucoid phenotypic variants display a reduced swimming ability and modulate the expression of several Microbe Associated Molecular Pattern (MAMPs) including exopolysaccharides (EPS), flagellin and GroEL. Interestingly, the variants induce a low PR1 and PDF1.2 expression compared to the parental strain, suggesting a possible evasion of plant host immunity. We further demonstrated that switching from the planktonic to the sessile form did not involve quorum-sensing genes but arose from spontaneous mutations in two genes belonging to an Iron-Sulfur Cluster: hscA (encoding a co-chaperone protein) and iscS (encoding a cysteine desulfurase). A mutational approach validated the implication of these two genes in the appearance of variants. We showed for the first time that in heterogeneous environment, P. phytofirmans strain PsJN is able to rapidly diversify and co-express a variant that outcompete the wild-type form in free-living and static conditions but not in planta . IMPORTANCE Paraburkholderia phytofirmans strain PsJN is a well-studied plant-associated bacterium known to induce resistance against biotic and abiotic stresses. In this work, we described the spontaneaous appearance of mucoid variants in PsJN from static cultures. We showed that the conversion from wild-type (WT) form to variants (V) correlates with an overproduction of EPS, an enhanced ability to form biofilm in vitro and in planta and a reduced swimming motility. Our results revealed also that these phenotypes are in part associated with spontaneaous mutations in an Iron-Sulfur Cluster. Overall, the data provided here allowed a better understanding of the adaptive mechanisms likely developed by P. phytofirmans PsJN in heterogeneous environment.

International audience; Lactococcus lactis is a lactic acid bacterium widely used in cheese and fermented milk production. During fermentation, L. lactis is subjected to acid stress that impairs its growth. The small heat shock protein (sHsp) Lo18 from the acidophilic species Oenococcus oeni was expressed in L. lactis. This sHsp is known to play an important role in protein protection and membrane stabilization in O. oeni. The role of this sHsp could be studied in L. lactis, since no gene encoding for sHsp has been detected in this species. L. lactis subsp. cremoris strain MG1363 was transformed with the pDLlisp18 plasmid, which is derived from pDL278 and contains the hsp18 gene (encoding Lo18) and its own promoter sequence. The production of Lo18 during stress conditions was checked by immunoblotting and the cellular distribution of Lo18 in L. lactis cells after heat shock was determined. Our results clearly indicated a role for Lo18 in cytoplasmic protein protection and membrane stabilization during stress. The production of sHsp in L. lactis improved tolerance to heat and acid conditions in this species. Finally, the improvement of the L. lactis survival in milk medium thanks to Lo18 was highlighted, suggesting an interesting role of this sHsp. These findings suggest that the expression of a sHsp by a L. lactis strain results in greater resistance to stress, and, can consequently enhance the performances of industrial strains.

Why do people eat and drink as they do? This complex question is of great interest to both the academic and industrial world. In recent years, a change of consumption has been noticed in several countries with an increase in interest for traditional and craft products. This is the case, for example, for the beer sector, going from a beer category dominated by one style to a wider range of options of industrial beers and to less commercial options such as craft beers. A change in patterns of consumption is usually an indicator that the perception towards the product is changing. In this study, the objective is to understand the impact of gender (men versus women) and type of consumption (craft versus industrial beer) on mental beer representations. Four groups of participants were asked to visually sort a set of beer in the presence of brand and packaging. The results show both similarities and differences in the categorization made by each group of consumers. Overall, participants agreed more on their categorization of industrial beers than they did with craft beers. Gender differences were perceived in the sorting task especially in terms of the number of groups used to sort beers, more groups in men; but also in the words used to describe beers. When comparing the results across women and men, it was seen that the latter sort the beers based on previous knowledge (cognitive dimension) while women rely more on the affective dimension (like – do not like) to sort the beers. An interaction effect was also found between gender and type of consumption which highlights the complex relationship that consumers have towards beers.

Product experience is shaped by the interaction between the human systems and the product. Human systems include a sensory system to perceive the surrounding world, an affective system that evokes emotional responses to certain stimuli, and a cognitive system that makes meaning and processes information. We hypothesise that experience is a combination between these three systems rather than a linear continuum of hedonic reactions. In order to test this hypothesis, we conducted a study measuring the experience of drinking craft and industrial beers. A total of 400 consumers were invited to drink beer, rate their liking and select a set of phrases that better described their drinking experience. Results showed no significant difference in expected liking and purchase intention between the eight beers evaluated. However, a difference between beers was observed for the CATA phrases. Cognitive phrases were more frequently checked for craft beers, while sensory, and affective phrases were more frequently checked for industrial beers. A Multiple Factor Analysis for Contingency Tables showed that the sensory and cognitive systems were more related to liking than the affective system.

International audience; The Pivot Profile (PP) was proposed recently by Thuillier, Valentin, Marchal, and Dacremont (2015) as an alternative to classical descriptive methods. Its principle is to describe each product by comparing it to a stable reference (called Pivot). While the method seems promising there is little data available and some issues still need to be examined. This paper proposes to evaluate two of these issues: the effects of the similarity within the product space and of the choice of pivot. We compared the pivot profiles obtained for three different sets of beers, varying in their within-set sensory similarity, using different pivots. We found that PP results are more influenced by the within-set similarity than by the choice of the pivot. We suggest that the PP method is more suitable for restricted product spaces in terms of qensory characteristics, and that the creation of a "central product" as the pivot can be a good option when the type of products allows it. However, further studies need to be conducted to assess PP in terms of assessors' repeatability and consensus, as well as to propose alternative statistical analyses that would take into account the individual PP data.

International audience; Consumption of craft beer has been changing worldwide; it passed from a rarely known to a common product amongst consumers. In the past years craft beer sales have been growing faster than the dominant lager-style in countries with different beer tradition like Mexico and France. A change in consumption habits is a sign that the representation of the product is changing. It is, therefore, valuable to understand the elements and structure of this new representation. The present study was conducted to understand the impact of culture and consumption habits on beer representation. Three-hundred male consumers (craft and industrial beer users) were interviewed in Mexico and France. Participants were asked to perform: (1) free word association task using "craft beer" as inductor word, (2) ranking task of the evoked words based on their importance, and (3) valence rating task of each evoked word. Each word was characterized by a mean importance value and a frequency of elicitation to identify their role as central or peripheral elements in the representation. Results showed that consumers from same culture share similar social representations of craft beer, even when they have different consumption habits (craft-industrial). Mexican consumers share alcohol, and flavour as central elements in their representations but share only one peripheral element "tradition". French consumers share two central elements taste and party. When comparing consumers across cultures, French and Mexican craft participants share no central elements in their representations towards beer; whereas industrial beer consumers share one element "alcohol". Craft consumers seem to have a more structured social representation, sustained or nourished on consumption habits, whilst the representation of industrial beer consumers seems less resistant, or capable of changing over time. (C) 2016 Elsevier Ltd. All rights reserved.

International audience; This study reports the in vitro efficacy of a mixture of plant extracts used as antibacterial agents loaded in a dressing to prevent infection in a wound. These natural compounds were extracted from avocado and mango.A mixture of equal proportions of petroleum ether extract from avocado kernels and methanolic extract from mango kernels was effective on the majority of 36 bacterial strains and presented excellent results against S. aureus. The Minimal Inhibitory Concentrations (MIC) measured on Staphylococcus aureus (ATCC 6538) were 0.019 mg/mL for the mixture compared to 0.039 mg/mL for the avocado or mango extract alone. This mixture was incorporated into a wound dressing composed of non-woven fabric and a gel. This gel consists of a plasticizer (starch/glycerin) and an absorbent (CMC/PCD) and is designed to have swelling properties and entrap plant extract. A formulation containing equal proportions of CMC and PCD enabled us to obtain 800% of swelling and a good adhesion of the gel to the non-woven fabric.The final dressing containing the mixture of avocado and mango extracts presented excellent antibacterial activity against S. aureus. Microbiological tests demonstrated that a wound dressing loaded with avocado/mango seed extract induced additional bacterial reduction of 3 Log10 and 2 Log10 against S. aureus and P. aeruginosa respectively but no additional bacterial reduction of C. albicans compared to the control.Our study demonstrated the scope for interest in plant species extracts provided by agricultural co-products in developing a new antibacterial wound dressing.

International audience; Front-face fluorescence spectroscopy technique coupled with chemometric tools was used for predicting the freshness state of a Lebanese dairy product called Qishta, stored up to 20 days. Acid, peroxide and thiobarbituric acid reactive substances (TBARS) values reached no more than 0.93 mg NaOH g−1 fat, 6.22 meq O2 Kg−1 fat, and 0.0313 mg malonaldehyde (MA) kg−1 sample, respectively, throughout the investigated storage time. In parallel, fluorescence emission spectra of tryptophan and riboflavin, and fluorescence excitation spectra of vitamin A were recorded and showed the highest fluorescence intensity for the Qishta samples aged of 20 days and the lowest intensity for the fresh ones. The primary and secondary indicators of lipid oxidation showed that Qishta can be stored for 20 days without any alteration despite the increase in the TBARS after 16 days of storage. Principal component analysis (PCA) applied on riboflavin emission spectra allowed better discrimination between Qishta samples with a clear distinction of those aged 20 days while some overlapping was noticed between samples aged below 16 days. A high correlation (R2 = 0.923) was observed between the peroxide value and the intensity of the riboflavin fluorescence recorded at 460 nm.

International audience; Wine supply in the French market is structured in an intricate system of categories based on origin. There is very little knowledge about consumers understanding of this complex category system and the sensory styles behind these categories. This study investigated how assessors with different level of expertise categorized Beaujolais wines from general to more specific levels of categorization (grape variety, appellation, and “lieu-dit”) in both perceptual (wines) and conceptual (wine labels) conditions. Based on the literature on expertise, we expected a stronger effect in the perceptual condition, in particular for the most specific levels of categorization. For each wine categorization level, three sets of 12 wines were tasted by three panels of 60 assessors: a panel of unfamiliar novices with no much exposure to Beaujolais wines; a panel of familiar novices with regular exposure to Beaujolais wines; and a panel of experts from the Beaujolais. In both perceptual and conceptual conditions, assessors were asked to perform a binary sorting task, followed by a verbalisation task. Data were analysed using DISTATIS. At each level, with a few exceptions, a clearer separation was observed between the two categories in the conceptual condition than in the perceptual condition. Although the experts categorized the labels by grape variety, they did not spontaneously categorize the wines in that way. Finally, we observed a clear expertise effect only in the conceptual condition. This result will be discussed in terms of expertise acquisition and categorization processes.

International audience; Blood, from slaughterhouses, is an inevitable part of meat production, causing environmental problems due to the large volumes recovered and its low valorization. However, the α137-141 peptide, a natural antimicrobial peptide, can be obtained after hydrolysis of hemoglobin, the main constituent of blood red part. To recover it at a sufficient concentration for antimicrobial applications, a new sustainable technology, called electrodialysis with ultrafiltration membrane (EDUF), was investigated. The α137-141 concentration was increased about 4-fold at a feed peptide concentration of 8% with an enrichment factor above 24-fold. This feed peptide concentration also needed the lowest relative energy consumption. Moreover, this peptide fraction protected meat against microbial growth, as well as rancidity, during 14 days under refrigeration. This peptide fraction was validated as a natural preservative and substitute for synthetic additives against food spoilage. Finally, producing antimicrobial/antioxidant peptide from wastes by EDUF fits perfectly with the concept of circular economy.

International audience; This study presents a miniaturized 3-methyl-2-benzothiazolinone hydrazone hydrochloride-assay (MBTHassay) 1 , optimized for high-throughput measurement of shrimp phenol oxidase activities and the screening of potential inhibitors of post-mortem melanosis. To validate this approach, assay parameters, including limit of detection and dynamic range, were compared to values obtained for DOPAchrome-assay, used here as a reference method. A reliable high-throughput automatized analysis was also performed, under standardized parameters, in order to compare and characterize 40 potential inhibitors of phenol oxidase activities. Among the selected molecules, twenty showed inhibitory action. Enzyme-inhibitor dissociation constant (K i), median inhibitor concentration (IC 50) and inhibition modes could be determined for nine of them. 4-Hexylresorcinol, Nphenylthiourea L-cystein and glutathione displayed K i values lower than sulfite salts (Na 2 S 2 O 5 and Na 2 SO 3) used as positive controls.

The most common frauds of tuna cans supply chain concern the substitution or mixing of valuable tuna species with cheaper ones, which is strictly forbidden. The objective of the present study was to determine the potential use of front-face fluorescence spectroscopy (FFFS) as a rapid tool to authenticate species in canned tuna: skipjack tuna (Katsuwonus pelamis), yellowfin tuna (Thunnus albacares), Albacore tuna (Thunnus alalunga), and bigeye tuna (Thunnus obesus). Different spectra (tryptophan residues, aromatic amino acids, and nucleic acids (AAA + NA), riboflavin, nicotinamide adenine dinucleotide (NADH), and vitamin A) were recorded on 256 canned tunas, produced at the pilot scale, that were used for the establishment of models. The robustness of the established models was tested on 40 commercial canned tunas. According to the label tunas, the percentage of correct classification reached 75% allowing us to conclude that FFFS may represent a promising tool to be used by both canning industry and governmental control agencies to ascertain correct labeling of canned tuna.

International audience; The objectives of this work are to address the prebiotic effects of chicory (Cichorium intybus) together with its possible role in appetite control. We compared nine chicory genotypes in order to determine if variations in the content of metabolites in the roasted roots would lead to modifications in release of satiety hormones and in composition of gut microbiota. To this aim, a 5-week dietary-intervention study was achieved using mice fed with distinct chicory-based preparations. A 16S rRNA gene-based metagenetic analysis of fecal microbiota was performed. In vitro gastrointestinal digestions were performed in order to study the effect of chicory intestinal digests on gut hormone regulation in enteroendocrine cells. Firmicutes/ Bacteroidetes ratio and gut bacterial groups, such as Alloprevotella, Blautia, Alistipes, and Oscillibacter, were found to be modulated by chicory. On the other hand, CCK and GLP-1 satiety hormones were demonstrated to be significantly increased by chicory in vitro.

The objective of the present study was to reproduce in 4 months the quality changes that occur in shelf-stable strawberry pudding after 1 year of storage. A full factorial experiment 23 was used to investigate the effect of storage temperature (16 and 30 °C), headspace volume (9.5 and 18 cm3), and agitation (no/yes—pouches turned upside down twice a week) on aging. Sensory, rheological, pH, and fluorescence measurements were performed on samples subjected to accelerated aging tests (up to 4 months) or stored in standard conditions (up to 1 year). Although storage at 30 °C induced a slight decrease in apparent viscosity and thickness—in contrast with samples stored at 16 °C—it showed the best results for most of the studied parameters, regardless of the headspace volume and agitation. Hence, storage at 30 °C could be used for accelerated shelf-life or stability studies of sterilized pudding.

International audience; The aim of this study was to evaluate the potential of using front face fluorescence spectroscopy (FFFS) to discriminate fresh refrigerated (up to 13 days at 4 °C) sea bass (Dicentrarchus labrax) fillets (F group) from: i) frozen-thawed (3 months at −18 °C), then refrigerated up to 9 days fillets at 4 °C (F-T R group), and ii) refrigerated (up to 9 days at 4 °C), then frozen-thawed (3 months at −18 °C) fillets (R F-T group). The evolution of emission fluorescence spectra after excitation set at 290, 340, and 380 nm, and excitation spectra after emission set at 410 nm were acquired throughout storage. Some traditional measurements based on color, textural, and chemical parameters were performed on the same fillets. Canonical correlation analysis (CCA), applied to the traditional and fluorescence data sets, showed high correlations between the two data sets, since squared canonical coefficients were found higher than 0.8 for canonical variates 1 and 2. This was confirmed by the factorial discriminant analysis (FDA) applied to the concatenated emission spectra recorded after excitation sets at 340 and 380 nm since 72 out of 78 samples were correctly classified. Finally, a multi-block analysis method based on common components and specific weights analysis (CCSWA) was applied to the whole data sets. A reliable discrimination between fresh from frozen/thawed fish was found suggesting that FFFS could be used as a promising tool in routine inspection for differentiating between fresh and frozen-thawed fish.

International audience; The potentiality of the front-face fluorescence spectroscopy coupled with chemometric tools to characterize changes in camel milk following thermal treatments in the 55–75 °C temperature range from 0.5 min up to 30 min was studied. Nicotinamide adenine dinucleotide (NADH), fluorescent Maillard reaction products (FMRP) and vitamin A fluorescence spectra were collected on camel milk samples. Using principal component analysis (PCA), the vitamin A spectra allowed some discrimination between milk samples according to heat treatment intensity and holding time. The best results was obtained by applying common components and specific weights analysis (CCSWA) to the three spectral data sets, since a clear differentiation between camel milk samples preheated at 70 and 75 °C from the others was achieved. Apparent activation energy of camel milk determined from NADH, FMRP and vitamin A spectra was of 85.1, 84.2 and 47.3 kJ mol−1, respectively. The spectral patterns of the CCSWA model enabled us to get information about the molecular changes occurring in camel milk fluorophores during heat treatment.

The objective of the present study was to evaluate the impact of rosemary and basil essential oils (EOs) onthe quality of Atlantic mackerel fillets stored at 2°C up to 15 days. Atlantic mackerel (Scomber scombrus) fillets were periodically evaluated to assess their textural, color, physicochemical, andspectral characteristics. The results indicated that rosemary and basil treatments were effective for inhibiting the formation of total volatile basic nitrogen (TVB-N) and lipid oxidation products during storage. Based on TVB-N values, the shelf life of Atlantic mackerel fillets treated with rosemary and basil EOs was extended by 2 and 5 days, respectively, compared to the control group. Similar results were obtained with thiobarbituricacid–reactive substance analysis, which demonstrated an extended shelf life of Atlantic mackerel immersed with rosemary and basil EOs of 2 and 3 days, respectively, compared to the control group. The factorial discriminant analysis applied on the concatenated first five principal components corresponding to the physicochemical, textural, color, and fluorescence measurements allowed clear discrimination of the three groups, because a correct classification rate of 93.3% was obtained. Therefore, treatment with basil and rosemary EOs, as natural biopreservative compounds, could present a high-potential application in the seafood industry.

International audience; Food authenticity is one of the major issues in the mind of today's consumers. The sale of frozen-thawed fish fillets under the "fresh fillet" label is considered as a commercial fraud. However, their close sensory properties complicate the differentiation. This study focused on analyzing the composition of exudate (pressured flesh juice) in order to rapidly differentiate between fresh and frozen-thawed skinless fillets of sea bass (Dicentrarchus labrax). Protein concentration, alpha-D-glucosidase specific activity, nucleotides and related compounds (NRCs) concentration, and free calcium concentration were measured in exudates corresponding to fresh or frozen-thawed sea bass fillets. Significant increases of these four parameters were observed in exudates from frozen-thawed fillets, especially with a twofold increase in NRCs and free calcium concentrations. These results suggest that NRCs and free calcium concentrations can be promising indicators to rapidly detect mislabeling of fresh fillets.

International audience; The fungal endophyte Cyanodermella asteris (C. asteris) has been recently isolated from the medicinal plant Aster tataricus (A. tataricus). This fungus produces astin C, a cyclic pentapeptide with anticancer and anti-inflammatory properties. The production of this secondary metabolite is compared in immobilized and planktonic conditions. For immobilized cultures, a stainless steel packing immersed in the culture broth is used as a support. In these conditions, the fungus exclusively grows on the packing, which provides a considerable advantage for astin C recovery and purification. C. asteris metabolism is different according to the culture conditions in terms of substrate consumption rate, cell growth, and astin C production. Immobilized-cell cultures yield a 30% increase of astin C production, associated with a 39% increase in biomass. The inoculum type as spores rather than hyphae, and a pre-inoculation washing procedure with sodium hydroxide, turns out to be beneficial both for astin C production and fungus development onto the support. Finally, the influence of culture parameters such as pH and medium composition on astin C production is evaluated. With optimized culture conditions, astin C yield is further improved reaching a five times higher final specific yield compared to the value reported with astin C extraction from A. tataricus (0.89 mg g(-1) and 0.16 mg g(-1) respectively).

International audience; Consumers' food choices are affected by various factors whose study is of interest for food industry. This paper aims to investigate the influence of familiarity on the expectation and liking of Maroilles cheese among consumers familiar and unfamiliar with the product in France. It specifically focuses on two elements of the familiarity: consumption frequenry and knowledge and studies their interactions-khedonic test on Maroilles cheeses was carried out with 305 consumers from Lille city (familiar with Maroilles cheese) and from Angers city (unfamiliar). The test included three conditions: blind (tasting without any information), expected (no tasting, presentation of the photo of the packaging) and informed conditions (tasting + presentation of the photo of the packaging). A questionnaire was also administrated to assess their socio-demographic information, theoretical knowledge and consumption habits related to Maroilles cheeses. Results show that, as expected, Lille consumers eat more Maroilles and show higher liking scores for this cheese than Angers consumers do. Lille consumers outperform Angers consumers on their knowledge score and an interaction between the levels of knowledge and exposure is observed: Lille consumers with the higher level of knowledge have higher expectations of Maroilles cheese than Lille consumers with the lower level of knowledge. This effect is not observed with Angers consumers. Moreover, consumers familiar with Maroilles based their hedonic judgment mainly on intrinsic cues (tasting) whereas consumers unfamiliar with Maroilles are more influenced by extrinsic cues (packaging). Familiarity affects how consumers use available information to form product quality judgement.

International audience; Esterification reaction between formic acid and alcohols (C4, C8) catalyzed by lipases was performed in solvent and solvent-free systems. High Performance Liquid Chromatography (HPLC) was used to study the kinetic parameters (Michaelis-Menten) and the reaction conditions by monitoring the ester synthesis. The optimal conditions for formate ester synthesis were found to be: 0.5 M of formic acid, 1.5 M of alcohol, 2% of Novozym 435 at 40 degrees C and 400 rpm in acetonitrile solvent without molecular sieves. In solvent-free system, the optimal conditions were found to be: 1 M of formic acid, 10 M of alcohol, 2% of Novozym 435 at 40 degrees C and 400 rpm without molecular sieves. These optimal conditions resulted in maximum ester yield about 90% for 8 h in solvent system and 5 h in solvent-free system. Among all esterification reactions, the esterification reaction of formic acid with octan-1-ol in solvent-free system was the better regarding the quantity of esterified formic acid, catalytic efficiency of lipase and the required reaction time. Under these optimal conditions, the biocatalyst could be reused for six reaction cycles keeping around 97% of its initial activity after treatment process with n-hexane. Consequently, this enzymatic procedure in solvent-free system could provide formate esters for food and cosmetic applications.

International audience; Pseudomonas strains isolated from oil contaminated soils were screened for biosurfactant production. Three out of eleven Pseudomonas isolates were selected for their high emulsifying activity (E24 value on n-hexadecane78%). These isolates (E39, E311 and E313) were identified as members of the P. putida group using phenotypical methods and a molecular approach. To identify the chemical nature of produced biosurfactants, thin layer chromatography and MALDI-ToF mass spectrometry analysis were carried out and revealed lipopeptides belonging to the syringafactin family. The activity of the produced biosurfactants was stable over a pH range of 6-12, at high salinity (10%) and after heating at 80 degrees C. Tests in contaminated sand micro-bioreactors showed that the three strains were able to degrade diesel. These results suggest the potential of these syringafactin producing strains for application in hydrocarbon bioremediation.

International audience; The Maroilles cheese is a soft French protected designation of origin (PDO) cheese with washed rind. The Maroilles is available in several brands and can either be manufactured by hand or industrially in the North of France. But are the artisanal and industrial Maroilles really different? To investigate this question, seven artisanal and eight industrial Maroilles were subjected to a sensory analysis based on a sorting task, a microbiological evaluation, an analysis of main physico-chemical parameters (concentrations in organic matter and protein, pH, water activity, and ions), a texture analysis by penetration test and an evaluation of colour parameters (L*, a* and b*). The analyses showed large differences among the 15 Maroilles on almost all the measured parameters. Moreover, the overall analysis of the datasets by multiple factor analysis (MFA) highlighted two clusters of artisanal Maroilles and one cluster that includes all the industrial Maroilles.

International audience; A single strain of Vibrio parahaemolyticus and a single strain of Vibrio cholerae were isolated from shrimps sourced from seafood processing plants. The isolated strains were evaluated for their ability to adhere to stainless steel surfaces, under conditions encountered in seafood industries. In this way, the impact of different environmental factors such as temperature (8 degrees C or 37 degrees C) and culture media (tryptic soy broth (TSB) 2% NaCl, artificial sea water (ASW) or industrial brine) were studied. The viability of these strains was analyzed by three different methods: the enumeration of cultivable bacteria on agar media, and two PCR methods, i.e. a qPCR and a PMA-qPCR method in order to distinguish between viable and dead cells. The proportion of viable but non-cultivable (VBNC) cells was evaluated by comparing the results of propidium monoazide real-time PCR (PMA-qPCR) with the enumeration results. Cultivable bacteria were not detected in brine, regardless of the conditions tested. However, V. cholerae in the VBNC state was detected in brine at 8 degrees C until 48 h of incubation. V. cholerae exhibited higher viability at 8 degrees C compared to 37 degrees C. V. cholerae also exhibited higher viability compared to V. parahaemolyticus. In contrast, for V. parahaemolyticus, temperature and media (except industrial brine) had little influence on cell viability and adhesion behavior.

This review comes from a themed issue on Sensory science and consumer perception.; International audience; Expertise in the beverage industries has a long tradition (e.g. where a company expert graded teas) but was relatively neglected by science until after World War II. By drawing on methodologies and theory for studying expertise in domains such as chess playing, researchers in the fields of wine and beer have begun to elucidate the cognitive processes implicated in the acquisition and implementation of expertise relevant to analytical sensory evaluation in the domains of wine and beer. The present article reviews research that makes evident how our perceptual, conceptual, memory, imaging, knowledge representation, judgment, and language abilities can be affected by domain-specific experience and knowledge accumulation. This review also makes explicit the complex nature of many of the underlying cognitive processes implicated in development of expertise. Despite lack of consensus in results in some areas of research, outcomes of reviewed studies overall demonstrate that experience in a sensory field influences both perceptual and thought processes in ways that provide experts with advantages over less-experienced individuals in terms of competency, speed and in reduction of cognitive load.

International audience; Lactobacillus reuteri ICVB395, L. gasseri ICVB392 and L. gasseri ICVB396 strains, isolated from vaginal microbiota, were investigated for their probiotic traits. L. reuteri ICVB395 strain and the 3RG consortium, associating these three Lactobacillus strains, showed the best anti-inflammatory profile on peripheral blood mononuclear cell (PBMC) while L. gasseri ICVB392 was the most potent together with the 3RG consortium to strengthen a Caco-2-derived epithelial barrier. The three studied strains induced various secretion levels of glucagon-like peptide 1 (GLP-1) and cholecystokinin (CCK) by STC-1 enteroendocrine cells, whereas the 3RG consortium was globally less performing. Specific antagonists of protein G receptors, CaSR (Calcium-Sensing Receptor) and GPRC6A (G protein-coupled receptor family C group 6 member A), and inhibitor of the peptide transporter Pept-1 provoked differential modulation of the GLP-1 and CCK secretion by STC-1 cells, indicating that different mechanisms are involved in the capacity of lactobacilli and the 3RG to modulate gut hormones secretion.

International audience; Seafood products are widely consumed all around the world and play a significant role on the economic market. Bacteria of the Vibrio genus can contaminate seafood and thus pose a risk to human health. Three main Vibrio species, V. cholerae, V. parahaemolyticus and V. vulnificus, are potentially pathogenic to humans. These species are responsible for a dramatic increase of seafood-borne infections worldwide. Hence, early detection of total and pathogenic Vibrio is needed and should rely on quick and effective methods. This review aims to present the standard methods FDA-BAM, ISO/TS 21872-1:2007 and TS 21872-2:2007 and compare them to recent molecular biology methods including endpoint PCR, quantitative real-time PCR (qPCR) and PCR-derived methods with a focus on LAMP (loop-mediated isothermal amplification). The available methods presented here are dedicated to the detection and identification of the Vibrio species of interest in seafood.

International audience; The proposed mathematical model allowed to predict total polyphenols (TP) yields and antioxidant activity (AA) of the extracts in a wide range of experimental conditions: time (t) (0-240 min), ultrasound power (US) (0-100 W), ethanol concentration (S) (0-50% ethanol in water) and temperature (T) (20-60 degrees C). Optimization for TP predicted that the best results was obtained at T = 60 degrees C, S = 50% ethanol, US = 100 W and t = 240 min which was 39.96 mg GAE/g dm. Simulations were made also for the antioxidant activity; optimization predicted that highest antioxidant activity should be obtained at T = + 1, S = + 1, US = + 0.1 at 240 min, corresponding to 116.1 mu mol TE/g dm. Both experimental and model results showed that presence of ethanol in the solvent enhanced incredibly the extraction productivity. Temperature effect was positive, but less pronounced. In addition, the phenolic profile of Capparis spinosa (caper) extracts was investigated by liquid chromatograph coupled to mass spectrometer (LC-DAD-ESI-MS). The quercetin-3-rutinoside was the major flavonoid in C. Spinosa flower buds extract, followed by quercetine rhamnoside and kaempferol rhamnoside.

International audience; The bacteriocinogenic Enterococcus hirae ST57ACC recently isolated from a Brazilian artisanal cheese was subjected here to additional analyses in order to evaluate its bacteriocin production and the potential influence of ABC transporter system in its expression. Besides these physiological and molecular aspects, the bacteriocin was evaluated for its cytotoxicity against HT-29. Differences in the inoculum size had no impact on the growth of E. hirae ST57ACC; however, the bacteriocin was only produced after 9h of growth when the strain was inoculated at 5% or 10% (v/v), with similar levels of bacteriocin production obtained by both conventional growth and batch fermentation. Furthermore, potential expression of ABC transporters corresponding to the bacteriocin transport and sugar metabolism was identified. In terms of adverse effects, when a semi-purified fraction of the bacteriocin and the cell-free supernatant were tested against HT-29, total cell viability was similar to observed on untreated cells, indicating the absence of cytotoxic effect. Based on the obtained results, E. hirae ST57ACC can produce its bacteriocin at industrial level by using bioreactors, its bacteriocin expression is potentially influenced by the ABC transporter system, and no cytotoxic effects were observed on HT-29 cells, indicating its potential use as a bio-preservative.

International audience; Biofilm bioreactors have already been proven to be efficient systems for microbial lipopeptide production since they avoid foam formation. However, the cell adhesion capacities of the laboratory strain B. subtilis 168 to the biofilm bioreactor support are limited. In this work, we present a novel approach for increasing cell adhesion through the generation of filamentous and/or exopolysaccharide producing B. subtilis 168 mutants by genetic engineering. The single cell growth behavior was analyzed using time-lapse microscopy and the colonization capacities were investigated under continuous flow conditions in a drip-flow reactor. Cell adhesion could be increased three times through filamentous growth in lipopeptide producing B. subtilis 168 derivatives strains. Further restored exopolysaccharide production increased up to 50 times the cell adhesion capacities. Enhanced cell immobilization resulted in 10 times increased surfactin production. These findings will be of particular interest regarding the design of more efficient microbial cell factories for biofilm cultivation.

International audience; The current methods used to routinely assess freshness in the fishing industry reflect more a state of spoilage than a state of freshness. Mitochondria, the seat of cellular respiration, undergo profound changes in post mortem tissues. The objective of this study was to demonstrate that mitochondrial activity constitutes a putative early fish freshness marker. The structure of gilthead sea bream (Sparus aurata) muscle tissue was evaluated over time by transmission electron microscopy. Respiration was assessed in mitochondria isolated from sea bream fillets using oxygraphy. Membrane potential (Delta Psi(m)) was determined by fluorescence (Rhodamine 123). Mitochondrial activity of fillets stored at + 4 degrees C was studied for 6 days. Changes in mitochondrial cristae structure appeared from Day 3 highlighting the presence of dense granules Delta Psi(m) and mitochondrial activity were significantly disrupted in sea bream fillets after 96 h of storage at + 4 degrees C. Mitochondrial activity constituted a reliable and early indicator of fish freshness.

The aim of this study was to reproduce quality changes occurring in shelf‐stable pudding over 368 days, in less than 100 days by using one or more accelerating factors. The effect of headspace volume, packaging permeability, combination of packaging permeability and light, iron, and heat treatment on the evolution of pudding quality during storage was studied at the molecular and macroscopic levels. For control samples, an increase in the consistency, apparent viscosity, hysteresis area, G'‐G" crossover and yellowness was observed throughout storage. The rheology, pH, and colorimetric measurements failed to discriminate samples subjected to different accelerating factors from the control ones. Regarding the shapes of tryptophan and riboflavin emission spectra, samples with high permeability to oxygen and exposed to light were the most deteriorated, followed by those supplemented with iron or subjected to high heat treatment. However, iron and heat treatment trials were found to be the most suitable parameters to accelerate aging of pudding. Finally, both, headspace volume or packaging permeability did not affect the aging of acidic pudding samples. PRACTICAL APPLICATIONS: Severe heat treatment or the addition of iron in the pudding recipe could be used as suitable parameters to accelerate shelf‐stable acidic pudding aging. Fluorescence spectroscopy technique showed a high discrimination power and can be applied for online monitoring of shelf‐stable dairy desserts quality, as it requires no preparation of the sample.

The aim of the present study was to investigate the ability of MIR and texture analyzer to evaluate the quality of pound cake samples produced with palm oil and rapeseed oil throughout storage. The MIR spectra analyzed by using principal component analysis (PCA) showed a clear separation of pound cakes as a function of the storage time and the nature of the used oil in the recipe. By applying partial least square regression (PLSR), excellent prediction was obtained for hardness (R2 = 0.91; RPD = 2.26), while an approximate qualitative prediction was found for springiness (R2 = 0.73; RPD = 2.07), cohesiveness (R2 = 0.67; RPD = 1.31) and resilience (R2 = 0.65; RPD = 1.24). It could be concluded that the MIR spectroscopy could be used as a rapid and non-destructive technique for monitoring texture of pound cakes throughout storage as well as for the prediction of their hardness.

The aims of the present study were, first, to identify the quality changes occurring in sterilized vanilla and strawberry pudding during storage at 20 °C; second, to understand the effect of storage temperature on aging; and, third, to determine if temperature could be used as an accelerating factor for shelf life or stability studies. Shelf-stable pudding was produced industrially and packaged in flexible pouches. Different ingredients were used to produce strawberry and vanilla pudding, and the resulting pH was 4.1 and 6.5, respectively. Pudding pouches were kept for 7 days at 20 °C and stored for up to 112 days at − 18, 4, 20, and 30 °C, or cycled repeatedly between − 18 and 20 °C, 4 and 20 °C, and 30 and 20 °C with a frequency of two cycles per week. Color, pH, apparent viscosity, flow behavior, and fluorescence spectra measurements were conducted up to 112 days of storage. The most relevant indicators to monitor quality changes in vanilla pudding were η, pH, b*, and tryptophan emission spectra, and in strawberry pudding, a*, b*, and riboflavin, tryptophan, and vitamin A emission spectra. Indeed, the temperature of 30 °C was identified as the most suitable accelerating factor for accelerated aging tests regarding changes in pH, color, riboflavin, and tryptophan fluorescence spectra of pudding, while cycles of 4/20 °C and isothermal storage at 4 °C were the most appropriate tests to accelerate changes in apparent viscosity of pudding.

Various novel techniques are proposed to improve process efficiency, quality, and safety of fermented food products. Ultrasound and pulsed electric field (PEF) are versatile technologies that can be employed in conjunction with fermentation processes to enhance process efficiency and production rates by improving mass transfer and cell permeability. The aim of this review is to highlight current and potential applications of ultrasound and PEF techniques in food fermentation processes. Their effects on microbial enzymes, along with mechanisms of action, are also discussed. Fil: Galván D'alessandro, Leandro. Institut Charles Viollette; Francia Fil: Carciochi, Ramiro Ariel. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ingeniería Olavarría; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina

International audience; Front-face fluorescence spectroscopy was used as a rapid tool for assessing freshness of whiting fish (Merlangius merlangus) fillets stored at 4 ± 1 °C for up to 12 days under different conditions. Some physicochemical analysis [i.e., water content, pH, peroxide value, thiobarbituric acid reactive substances (TBARS)] were performed. With increasing storage time, the TBARS and pH values increased progressively in all whiting fish fillets, in particular for those exposed to light. Principal component analysis and factorial discriminant analysis applied separately to the tryptophan (excitation: 290 nm, emission: 305–450 nm) and nicotinamide adenine dinucleotide (NADH) (excitation: 340 nm, emission: 360–600 nm) spectra gave only a slight discrimination between the investigated whiting fish fillets. These results were improved when data from all the fluorescence spectra were analyzed jointly, since nearly three-quarters of samples were correctly classified. The best results were obtained by concatenating the fluorescence and physicochemical data sets, giving more than 90% of correct classification.

The physical properties of rennet-induced coagulation of preheated camel and cow milk gels (50 and 70 °C for 10 min) enriched with calcium chloride (CaCl2) and hydrogen phosphate dihydrate (Na2HPO42H2O) were evaluated using the dynamic low amplitude oscillatory shear analysis. The storage modulus (Gʹ) and loss modulus (Gʺ) of camel milk gels showed significant (P < 0·05) lower values than those of cow milk gels. The preheating of camel milk at 50 °C affected negatively the gelation properties, while the preheating at 70 °C prevented the formation of rennet-induced milk gels. No effect was observed on the gelation properties of cow milk gels. The CaCl2 added at 10 and 20 mM to preheated camel and cow milk reduced significantly (P < 0·05) the gelation time and increased the gel firmness. In contrast, Na2HPO42H2O added at 10 and 20 mM induced the formation of weak gels for preheated camel and cow milk at 50 °C, and even no gelation for preheated camel milk at 70 °C.

Nitrite is commonly used in meat products due to its plural technological advantages. However, it is controversial because of its detrimental side effects on health. Within the context of nitrite reduction, zinc protoporphyrin IX (Zn(II)PPIX) formation in meat products as natural red colouring agent has been suggested. This investigation presents the evaluation of naturally occurring pigments, namely Zn(II)PPIX, protoporphyrin IX (PPIX) and heme in nitrite-free dry fermented sausages in function of time, meat source (pork, horsemeat and a combination of both meat sources) and pH condition. In function of time, Zn(II)PPIX and PPIX were formed and heme content decreased. Higher pH conditions promoted Zn(II)PPIX and PPIX formation, whereas the influence of pH on heme was less clear. The use of horsemeat also promoted Zn(II)PPIX formation. Moreover, even similar amounts were formed when it was combined with pork. Product redness, however, could not be related to Zn(II)PPIX formation. ispartof: Meat Science vol:135 pages:46-53 ispartof: location:England status: published

The effects of yeast ICluyveromyces marxianus S-2-05, of cheese origin, were assessed on the intestine anaerobe symbiont Bacteroides thetaiotaomicron ATCC 29741 to unveil any changes in its antioxidant properties. To this end, these microorganisms were grown and incubated either separately, or co-incubated, under anaerobic atmosphere. Afterwards, the microbial cells were recovered and washed, and extracts were prepared using a sterile detergent solution to mimic the intestine detergent content. The extracts prepared from K. marxianus S-2-05 and reference strain K. marxianus MUCL 29917, grown under different conditions, were assessed for their antioxidant properties against superoxide anion and hydrogen peroxide. Extracts from both yeasts showed antioxidative effects, which were particularly important for K. marxianus S-02-5 after anaerobic incubation. Moreover, K. marxianus S-02-5 displayed a high level of activity against the aforementioned reactive oxygen species, enhancing that of B. thetaiotaomicron ATCC 29741, after the co-incubation process. Two-dimensional polyacrylamide gel electrophoresis was used to separate the proteins extracted. Superoxide dismutase, thiol peroxidase, rubrerythrin-intensively produced by B. thetaiotaomicron induced by the yeast-were identified by mass spectrometry. The antioxidative potential evidenced for K. marxianus S-02-5 is another advantage which could justify the utilization of this strain as a probiotic for countering intestinal inflammatory processes.

International audience; Food-derived hemorphins were studied for their interactions with intestinal cells in relation to food intake regulations. LLW-H4, LW-H4, VV-H4, W-H7 and H7 were identified in the 2 h-intestinal hydrolysate of haemoglobin simulated gastrointestinal digestion and synthesised. These food-derived hemorphins showed secretagogue properties of the anorexigenic hormones cholecystokinin (CCK) and glucagon-like peptide 1 (GLP-1) when in contact with murine STC-1 cells. They did not show significant modulatory effect on the corresponding prohormones mRNA levels. However, they downregulated the enzyme PC1 that processes proglucagon into GLP-1 specifically in the intestine. Moreover, VV-H4, VV-H7 & H7 were potent inhibitors of the GLP-1 inactivating dipeptidyl-peptidase IV (DPP-IV) and transiently upregulated its mRNA in human Caco-2 cells. These results suggest that food-derived hemorphins display dual luminal effects that participate at different levels in food intake and glycaemia regulation and add to the known roles of the special class of food-derived opioid peptides, the hemorphins.

International audience; Kluyveromyces marxianus S-2-05 and Kluyveromyces lactis S-3-05 were recently isolated from a traditional French cheese, Tomme d'Orchies, and characterized here for their advantages using a different application perspective. First, we established their anti-Salmonella activity and downregulation of the virulence sopD gene of Salmonella enterica subsp. enterica serovar Typhimurium, mainly in the presence of K. marxianus S-2-05. In addition to their antagonism, these non-Saccharomyces yeasts were able to survive under conditions mimicking the gastrointestinal environment and to form biofilms on an abiotic device such as polystyrene. These strains also displayed highly hydrophilic cell wall surfaces properties and capacity for adhesion to intestinal Caco-2 cells, thus enhancing their potential as probiotic strains.

International audience; The number of studies claiming probiotic health effects of Lactobacillus plantarum is escalating. Lb. plantarum is a lactic acid bacterium found in diverse ecological niches, highlighting its particular capabilities of adaptation and genome plasticity. Another function that needs to be underlined is the capabilities of Lb. plantarum to produce diverse and potent bacteriocins, which are antimicrobial peptides with possible applications as food preservative or antibiotic complementary agents. Taken together, all these characteristics design Lb. plantarum as a genuine model for academic research and viable biological agent with promising applications. The present review aims at shedding light on the safety of Lb. plantarum and run through the main studies underpinning its beneficial claims. The mechanisms explaining probiotic- related features are discussed.

The study of microbial ecosystems in artisanal foodstuffs is important to complete in order to unveil its diversity. The number of studies performed on dairy products has increased during the last decade, particularly those performed on milk and cheese derivative products. In this work, we investigated the bacterial content of "Tomme d'Orchies" cheese, an artisanal pressed and uncooked French cheese. To this end, a metagenetic analysis, using Illumina technology, was utilized on samples taken from the surface and core of the cheese at 0, 1, 3, 14 and 21 days of ripening process. In addition to the classical microbiota found in cheese, various strains likely from environmental origin were identified. A large difference between the surface and the core content was observed within samples withdrawn during the ripening process. The main species encountered in the core of the cheese were Lactococcus spp. and Streptococcus spp., with an inversion of this ratio during the ripening process. Less than 2.5% of the whole population was composed of strains issued from environmental origin, as Lactobacillales, Corynebactenum and Brevibacterium. In the core, about 85% of the microbiota was attributed to the starters used for the cheese making. In turn, the microbiota of the surface contained less than 30% of these starters and interestingly displayed more diversity. The predominant genus was Corynebacterium sp., likely originating from the environment. The less abundant microbiota of the surface was composed of Bifidobacteria, Brevibacterium and Micrococcales. To summarize, the "Tomme d'Orchies" cheese displayed a high diversity of bacterial species, especially on the surface, and this diversity is assumed to arise from the production environment and subsequent ripening process.

International audience; One of the main objectives of the present study was to investigate by different analytical techniques (physicochemical analysis, dynamic rheology, and synchronous fluorescence spectroscopy) the impact of the NaCl reduction and its substitution by KCl on the molecular structure and fat melting of Cantal-type cheese. Molecular structure changes were investigated on five cheese sample formulations from 20 to 60 degrees C with five offsets using SF spectroscopy coupled with independent components analysis. Results showed that significant differences were observed for protein, Cl, Ca, Na and K contents of cheeses. Complex viscosity decreased as the temperature increased for the different cheeses. SF spectroscopy provided relevant information related to protein and fat structures with varying salt concentrations and type during melting, allowing investigation of molecular structure changes of the cheeses. In addition, similar fat melting temperatures for each cheese were obtained regardless the technique used (dynamic rheology and fluorescence). (C) 2017 Elsevier Ltd. All rights reserved.

International audience; The rheological properties of acid-induced coagulation of camel and cow milk gels following the addition of calcium chloride (CaCl2) and hydrogen phosphate dehydrate (Na2HPO4*2H2O) were investigated using a dynamic low amplitude oscillatory rheology. For a considered condition, the final values of storage modulus (G′) and loss modulus (G″) of camel milk gels were significantly lower than those of cow milk gels. The increase of the added CaCl2 levels improved significantly the gelation properties of camel and cow milk gels, since a reduction in the gelation time and an increase in the gel firmness were observed. Following the addition of Na2HPO4*2H2O at 10 and 20 mM, no significant effect on the gelation rate and the firmness of camel milk gels was observed, while, a significant decrease in the gelation rate and firmness were observed for cow milk gels.

International audience; The search for new active molecules from food protein hydrolysates represents a real challenge for animal feed, aquaculture, as fertilizer, but also in cosmetics and pharmacological fields. The constant discovery of molecules with biological activities continually brings new insights into the complex mechanisms involved in vivo. However, it remains difficult to conclude about the structure, amino acid composition, size or the physicochemical properties necessary for the activity. This review will highlight the research carried out to determine the physiological role of these peptides and the development of new tools for their production and study.

International audience; The maintenance of the quality and safety of food products is a question of concern for food manufacturers, retailers, and consumers. The quality of these products could be determined by several analytical methods such as physicochemical and rheological ones. Although these analyses are promising techniques, they are time-consuming and need a lot of pollutant reagents. To reply to this request, the development of rapid spectroscopic methods (e.g., fluorescence and infrared) is of great importance. They are sensitive, nondestructive, rapid, environmentally friendly, etc., which makes them suitable for on-line or at-line process quality control. In addition, these techniques require limited sample preparation.

International audience; The hydrodistilled oil of the aerial parts from Genista quadriflora growing in Algeria was analyzed by gas chromatography-flame ionization detection (GC/FID) and gas chromatography-mass spectrometry (GC/MS). Altogether 222 volatile substances, representing around 77% of the essential oil was identified. The major constituents were the sesquiterpenes muurolan-4,7-peroxide (19.42%), amorpha-4,9-dien-2-ol (10.40%), alpha-cadinol (2.29%), caryophyllene oxide (1.47%) and germacra-4(15),5,10(14)-trien-1-alpha-ol (1.39%). Fatty acids were the second most abundant compounds of the essential oil detected with dodecanoic acid (lauric) (3.14%), hexadecanoic acid (palmitic) (2.49%) and tetradecanoic acid (myristic) (1.12%) as main components. The volatile oil was screened in vitro for antibacterial and antifungal activities using dilution and disc diffusion methods. Thus, the crude essential oil exhibited a marked antifungal activity against Fusarium oxysporun and a significant inhibition activity was registered towards a Gram-negative bacterium Proteus mirabilis. Substantial antibacterial activity was also recorded against Gram-positive bacteria with MIC: 0.9 +/- 0.1 and 1.7 +/- 0.3 mg/ml for Staphylococcus aureus suggesting the possibility to use of G. quadriflora essential oil in the development of new drugs for treatment of infectious diseases.

International audience; Authenticity of dairy products has become an urgent issue for producers, researchers, governments, consumers and so on due to the increase of falsification procedures inducing lost large of money as well as the confidence of consumers. The determination of the authenticity and the detection of adulteration of milk and dairy products have been determined by several analytical techniques (e.g., physico-chemical, sensory, chromatography, and so on). Although these methods are considered as the reference ones, they required sophisticated analytical equipment's and skilled operators; they are also time consuming and need both the purchase and disposal of chemical reagents. Therefore, there is a need to find cheap and fast methods for the determination of the authenticity and the detection of adulteration of these products. Thus, spectroscopic techniques such as fluorescence spectroscopy, near infrared (NIR), mid infrared (MIR), nuclear magnetic resonance (NMR), among others, in combination with multivariate data analysis methods could be considered helpful tools in this domain. The advantages and disadvantages of each technique will be also discussed in this review.