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Pathogenic bacteria and their biofilms are involved in many human and animal diseases and are a major public health problem with, among other things, the development of antibiotic resistance. These biofilms are known to induce chronic infections for which classical treatments using antibiotic therapy are often ineffective. Sponges are sessile filter-feeding marine organisms known for their dynamic symbiotic partnerships with diverse microorganisms and their production of numerous metabolites of interest. In this study, we investigated the antibiofilm efficacy of different extracts from sponges, isolated in Wallis, without biocidal activity. Out of the 47 tested extracts, from 28 different genera, 11 showed a strong activity against Vibrio harveyi biofilm formation. Moreover, one of these extracts also inhibited two quorum-sensing pathways of V.harveyi.

The Manila clam (Ruditapes philippinarum) is the second most exploited bivalve in the world but remains threatened by diseases and global changes. Their associated microbiota play a key role in their fitness and acclimation capacities. This study aimed at better understanding the behavior of clam digestive glands and extrapallial fluids microbiota at small, but contrasting spatial and temporal scales. Results showed that environmental variations impacted clam microbiota differently according to the considered tissue. Each clam tissue presented its own microbiota, and showed different dynamics according to the intertidal position and sampling period. Extrapallial fluids microbiota was modified more rapidly than digestive glands microbiota, for clams placed on the upper and lower intertidal position, respectively. Clam tissues could be considered as different microhabitats for bacteria as they presented different responses to small-scale temporal and spatial variabilities in natural conditions. These differences underlined a more stringent environmental filter capacity of the digestive glands.

In the agri-food context, bioprotective cultures represent an interesting alternative to chemical preservatives. The aim of this study was to evaluate the in vitro and in situ antifungal activity of lactic acid bacteria (LAB) and propionibacteria against bakery product spoilage fungi. Firstly, the biodiversity of fungal contaminant in pound cakes and milk bread rolls, as well as the resistance to chemical preservatives of representative isolates (n = 21), were studied. Aspergillus and Eurotium species were the most dominant spoilage fungi and the most resistant towards the tested chemical preservatives. They were followed by Penicillium , Cladosporium and Wallemia spp. Secondly, an in vitro screening showed that the most active isolates against selected fungal targets belonged to the Leuconostoc spp., Lactobacillus reuteri and Lactobacillus buchneri groups among the 270 tested LAB, as well as to the Propionibacterium freudenreichi and Propionibacterium acidipropionici species for the 50 tested propionibacteria. Finally, in situ tests showed that cultures of isolates belonging to the Leuconostoc citreum , Lactobacillus sakei , Lactobacillus plantarum , Lactobacillus spicheri , L. reuteri and Lactobacillus brevis species could delay one or several target fungal growths after bakery product surface spraying. Moreover, different strain cultures led to delayed fungal growths after incorporation in milk bread rolls preparation. The combination of in vitro and in situ approaches allowed for the identification of bacteria exhibiting antifungal activity, providing future prospects for use as bioprotective cultures in bakery products.

Lactobacillus paracasei FT700 was tested for its survival in simulated gastrointestinal conditions ( in vitro ) and for its sensitivity to antibiotics. The strain was used to produce fermented milk and the cell-free supernatant was freeze-dried and applied in cell cultures (monocytes and macrophages) to evaluate its cytotoxicity and immunomodulatory effects. After 180 min at pH 2.0 or in simulated gastric juice, L. paracasei FT700 concentrations were reduced by 4 and 3 log cfu/mL, respectively. Moreover, the strain was susceptible to the majority of antibiotics tested. Freeze dried cell-free fermented milk supernatant (FMS) was toxic to monocytes after 72 h of exposure at 10 mg/mL inducing their apoptosis. However, at concentrations below toxic level, FMS stimulated the differentiation of monocytes into macrophages, as observed by the increased expression of CD71 marker. This immune stimulation was not inflammatory since low production of TNF-α was observed. Overall, L. paracasei FT700 has potential to be used as probiotic in functional fermented milk.

Supplementary data to this article can be found online at http://dx. doi.org/10.1016/j.ijfoodmicro.2017.02.013; The use of lactic acid bacteria (LAB) as bioprotective cultures can be an alternative to chemical preservatives or antibiotic to prevent fungal spoilage in dairy products. Among antifungal LAB, Lactobacillus harbinensisK.V9.3.1Np showed a remarkable antifungal activity for the bioprotection of fermented milk without modifyingtheir organoleptic properties (Delavenne et al., 2015). The aim of the present study was to elucidate the actionmechanism of this bioprotective strain against the spoilage yeast Yarrowia lipolytica. To do so, yeast viability,membrane potential, intracellular pH (pHi) and reactive oxygen species (ROS) production were assessed using flow cytometry analyses after 3, 6 and 10 days incubation in cell-free supernatants. The tested supernatants were obtained after milk fermentation with yogurt starter cultures either in co-culture with L. harbinensis K.V9.3.1Np (active supernatant) or not (control supernatant). Scanning-electron microscopy (SEM) was used to monitor yeast cell morphology and 9 known antifungal organic acids were quantified in both yogurt supernatants using high-performance liquid chromatograph (HPLC). Yeast growth occurred within 3 days incubation in control supernatant,while itwas prevented for up to 10 days by the active supernatant. Interestingly, between 66 and 99% of yeast cellswere under a viable but non-cultivable (VNC) state despite an absence ofmembrane integrity loss. While ROS production was not increased in active supernatant, cell physiological changes including membrane depolarization and pHi decrease were highlighted. Moreover, morphological changes including membrane collapsing and cell lysis were observed. These effects could be attributed to the synergistic action of organic acids. Indeed, among the 8 organic acids quantified in active supernatant, five of them (acetic, lactic, 2-pyrrolidone-5-carboxylic, hexanoic and 2-hydroxybenzoic acids) were at significantly higher concentrations in the active supernatant than in the control one. In conclusion, this study has provided new information on the physiological mechanisms induced by an antifungal LAB that could be used as part of the hurdle technology to prevent fungal spoilage in dairy products.

This study was carried out to screen for antimicrobial activities against common pathogenic and food spoilage bacteria, yeasts and molds, toxinogenic potential and sensitivity to antibiotics of 26 Bacillus strains (11 Bacillus subtilis, 5 Bacillus megaterium, 4 Bacillus amyloliquefaciens, 4 Bacillus pumilus and 2 Bacillus thuringiensis) isolated from different samples of Hibiscus sabdariffa fermented seeds (Mbuja). Antimicrobial assays were realised according to the cross-streak and the overlay methods. The main toxin and bacteriocin encoding genes were screened by PCR using specific primers and antibiotic resistance was assessed by the disc diffusion method. Bacillus species showed variable ability to inhibit bacterial and/or fungal species. The most antibacterial strains were B. amyloliquefaciens (S1 and S5) and B. subtilis (S12) whereas the most antifungal ones were B. megaterium S8 and S9. Subtilin and subtilosin A genes were detected in seven strains of B. subtilis but they were not associated with antimicrobial activities. All strains, except B. thuringiensis, did not contain toxin encoding genes and were sensitive to most tested antibiotics. This suggests that antimicrobial strains could be used in starter cultures for a controlled fermentation to produce Mbuja in order to better control the fermentation process of Mbuja and to increase consumer’s safety.Keywords: Bacillus, antimicrobial activities, toxins, antibiotic resistanceAfrican Journal of Biotechnology, Vol 13(31) 3617-3627

International audience; Antifungal activity of lactic acid bacteria (LAB) has been observed in many food fermentation processes. Organic acids produced during the growth of these microorganisms play a major role in antagonism towards molds. The present study characterizes antifungal compounds produced during growth of Lactobacillus harbinensis K.V9.3.1Np that was previously isolated from raw cow milk and found to possess strong antifungal activities. A pH-controlled batch fermentation in enriched milk protein medium with immobilized cells of this bacterium was carried out in the presence of disrupted cells of Debaryomyces hansenii UBOCC-A-211003 and Kluyveromyces lactis UBOCC-A-212021. After seven days of fermentation, cell-free culture supernatants with robust antifungal activities against D. hansenii, Penicillium expansum and Penicillium roqueforti were obtained. These cell-free supernatants contained high amounts of organic acids such as lactic and acetic acids as well as hexanoic acid (9 mM), which the latter revealed to be the most efficient antifungal compound. The antifungal activity of hexanoic acid was influenced by the environmental conditions including the nature of the matrix and the pH. Under the conditions tested, even if organic acids were key antifungal agents, they were only part of a complex mixture of various molecules that acted in a synergistic manner. (C) 2013 Elsevier Ltd. All rights reserved.

Eleven antifungal Lactobacillus strains previously isolated from cow and goat milk were fully characterized using molecular and phenotypic methods. Their antifungal activities were tested in milk and yogurt, against fungal species (Debaryomyces hansenii, Kluyveromyces lactis, Kluyveromyces marxianus, Penicillium brevicompactum, Rhodotorula mucilaginosa and Yarrowia lipolytica) commonly involved in the spoilage of dairy products. The antifungal strains belonged to Lactobacillus paracasei, Lactobacillus rhamnosus, Lactobacillus zeae and Lactobacillus harbinensis species and showed different acidifying and growth capacities in milk. All tested Lactobacillus strains showed an antifungal activity in milk with strain-dependent activity spectra. Lb. harbinensis showed a very strong antifungal effect in yogurt by completely inhibiting all tested fungi as compared to control. The other tested strains were much less effective. It is the first time that the antifungal activity of Lb. harbinensis is described. This strain is a potential candidate for yogurt biopreservation.

Lactic acid bacteria (LAB) can be isolated from different sources such as milk and cheese, and the lipolytic, proteolytic and glycolytic enzymes of LAB are important in cheese preservation and in flavour production. Moreover, LAB produce several antimicrobial compounds which make these bacteria interesting for food biopreservation. These characteristics stimulate the search of new strains with technological potential. From 156 milk and cheese samples from cow, buffalo and goat, 815 isolates were obtained on selective agars for LAB. Pure cultures were evaluated for antimicrobial activities by agar antagonism tests and for proteolytic activity on milk proteins by cultivation on agar plates. The most proteolytic isolates were also tested by cultivation in skim milk followed by sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE) analysis of the fermented milk. Among the 815 tested isolates, three of them identified asStreptococcus uberis(strains FT86, FT126 and FT190) were bacteriocin producers, whereas four other ones identified asWeissella confusaFT424,W. hellenicaFT476,Leuconostoc citreumFT671 andLactobacillus plantarumFT723 showed high antifungal activity in preliminary assays. Complementary analyses showed that the most antifungal strain wasL. plantarumFT723 that inhibitedPenicillium expansumin modified MRS agar (De Man, Rogosa, Sharpe, without acetate) and fermented milk model, however no inhibition was observed againstYarrowia lipolytica. The proteolytic capacities of three highly proteolytic isolates identified asEnterococcus faecalis(strains FT132 and FT522) andLactobacillus paracaseiFT700 were confirmed by SDS–PAGE, as visualized by the digestion of caseins and whey proteins (β-lactoglobulin and α-lactalbumin). These results suggest potential applications of these isolates or their activities (proteolytic activity or production of antimicrobials) in dairy foods production.

It took more than 23 years to propose a defined medium to culture “Pelagibacter ubique” HTCC1062, one of the most dominant clades in the ocean. Although it was first identified in the 1990s by culture-independent approaches based on rRNA gene cloning and sequencing, an artificial seawater enrichment medium has only recently been proposed for this isolate. This success story is a result of the improvement of culture methods, better sensitivity of growth detection, and knowledge of metabolic activities predicted from genome sequences. The new approaches now offer a fraction of 14–40 % that can be cultured. From an optimistic point of view, all uncultured marine microorganisms could now simply be regarded as “not yet cultured”. Culturing is no longer an “old fashioned” technique but an innovative and fast-moving area of research. Technological developments include micro-engineering of ichips, manipulation of single cells, community culture, high-throughput culturing (HTC) processes, and new methods for low biomass detection or targeting specific microorganisms. Culture remains a prerequisite for microbiological studies, as we need to grow microorganisms in the laboratory in order to identify their functions and validate hypotheses deduced from their genomes. The development, improvement, and combination of innovative culture techniques based on information deduced from omics will undoubtedly lead to the isolation and study of presently uncultured marine microorganisms.

Listeria monocytogenes is responsible for severe foodborne infections, which can be life-threatening especially for infants and elderly populations. The emergence of antibiotic-resistant pathogens has stimulated the search for new strategies, such as the use of bacteriocins, to prevent or cure foodborne infectious diseases in the intestine. In this study, we evaluated the efficacy of the bacteriocin pediocin PA-1 from Pediococcus acidilactici UL5 to inhibit Listeria ivanovii, used as a surrogate for L. monocytogenes, under physiological conditions of the terminal ileum, simulated in a continuous in vitro fermentation model. A fecal sample from a healthy adult was immobilized and propagated for 30 days in a continuous stirred tank reactor, fed with a nutritive medium simulating the ileal chime (pH 7.5). After reaching a pseudo-steady state, the reactor was inoculated five times with L. ivanovii to reach a final concentration of 10(7) CFU/ml within the reactor. Two spikes of L. ivanovii without adjunction of pediocin PA-1 served as control assays, and three other spikes were done to test the effects of three concentrations of pediocin PA-1 corresponding to 2, 3, and 5× the minimum inhibitory concentration (MIC) active against L. ivanovii. The concentration of L. ivanovii in the reactor was followed for 8 h using the PALCAM selective medium. The different groups of commensal bacteria were enumerated on selective medium or using fluorescence in situ hybridization. Our data showed that pediocin PA-1 is stable in the ileum conditions and that it is able to exert its inhibition activity against L. ivanovii in a dose-dependent manner. The addition of pediocin PA-1 at 5 × MIC induced a complete disappearance of L. ivanovii (5 log reduction) within 5 h, compared to a reduction of 2 logs, corresponding to the washout phenomenon, when no pediocin PA-1 was added. Reduction of 0.8 and 1.3 logs within 8 h was also obtained with the addition of 2 and 3 × MIC, respectively. The same experiment has shown that addition of pediocin-PA1 in the reactor had a negligible effect on the balance of commensal bacteria.

Fungal growth in bakery products represents the most frequent cause of spoilage and leads to economic losses for industrials and consumers. Bacteria, such as lactic acid bacteria and propionibacteria, are commonly known to play an active role in preservation of fermented food, producing a large range of antifungal metabolites. In a previous study (Le Lay et al., 2016), an extensive screening performed both in vitro and in situ allowed for the selection of bacteria exhibiting an antifungal activity. In the present study, active supernatants against Penicillium corylophilum and Aspergillus niger were analyzed to identify and quantify the antifungal compounds associated with the observed activity. Supernatant treatments (pH neutralization, heating and addition of proteinase K) suggested that organic acids played the most important role in the antifungal activity of each tested supernatant. Different methods (HPLC, mass spectrometry, colorimetric and enzymatic assays) were then applied to analyze the supernatants and it was shown that the main antifungal compounds corresponded to lactic, acetic and propionic acids, ethanol and hydrogen peroxide, as well as other compounds present at low levels such as phenyllactic, hydroxyphenyllactic, azelaic and caproic acids. Based on these results, various combinations of the identified compounds were used to evaluate their effect on conidial germination and fungal growth of P. corylophilum and Eurotium repens. Some combinations presented the same activity than the bacterial culture supernatant thus confirming the involvement of the identified molecules in the antifungal activity. The obtained results suggested that acetic acid was mainly responsible for the antifungal activity against P. corylophilum and played an important role in E. repens inhibition.

A strain of an unidentified strictly anoxic, gram-postive, non-motile Ruminococcus-like bacterium was isolated from a human faecal sample. The organism used carbohydrates as fermentable substrates, produced acetate, succinate, and hydrogen as the major products of glucose metabolism, and possessed a G + C content of 43.3 mol%. The morphological and biochemical characteristics of the organism were consistent with its assignment to the genus Ruminococcus but it did not correspond to any recognized species of this genus. Comparative 16S rRNA gene sequencing showed the unidentified bacterium represents a previously unrecognised sub-line within the Clostridium coccoides rRNA group of organisms. The nearest relative of the unknown bacterium corresponded to Ruminococcus obeum but a 16S rRNA sequence divergence value of >3% demonstrated it represents a different species. Based on the presented findings a new species, Ruminococcus luti, is described. The type strain of Ruminococcus luti is BInIX(T) (DSM 14534T, CCUG 45635T).

International audience; BACKGROUND: Pseudomonas aeruginosa is an opportunistic pathogen that significantly increases morbidity and mortality in nosocomial infections and cystic fibrosis patients. Its pathogenicity especially relies on the production of virulence factors or resistances to many antibiotics. Since multiplication of antibiotic resistance can lead to therapeutic impasses, it becomes necessary to develop new tools for fighting P. aeruginosa infections. The use of probiotics is one of the ways currently being explored. Probiotics are microorganisms that exert a positive effect on the host's health and some of them are known to possess antibacterial activities. Since most of their effects have been shown in the digestive tract, experimental data compatible with the respiratory environment are strongly needed. The main goal of this study was then to test the capacity of lactobacilli to inhibit major virulence factors (elastolytic activity and biofilm formation) associated with P. aeruginosa pathogenicity. RESULTS: Sixty-seven lactobacilli were isolated from the oral cavities of healthy volunteers. These isolates together with 20 lactobacilli isolated from raw milks, were tested for their capacity to decrease biofilm formation and activity of the elastase produced by P. aeruginosa PAO1. Ten isolates, particularly efficient, were accurately identified using a polyphasic approach (API 50 CHL, mass-spectrometry and 16S/rpoA/pheS genes sequencing) and typed by pulsed-field gel electrophoresis (PFGE). The 8 remaining strains belonging to the L. fermentum (6), L. zeae (1) and L. paracasei (1) species were sensitive to all antibiotics tested with the exception of the intrinsic resistance to vancomycin. The strains were all able to grow in artificial saliva. CONCLUSION: Eight strains belonging to L. fermentum, L. zeae and L. paracasei species harbouring anti-elastase and anti-biofilm properties are potential probiotics for fighting P. aeruginosa pulmonary infections. However, further studies are needed in order to test their innocuity and their capacity to behave such as an oropharyngeal barrier against Pseudomonas aeruginosa colonisation in vivo.

Infectious gastroenteritis caused by non-typhoidal serovars of Salmonella is usually self-limiting but life-threatening complications may require appropriate antibiotic therapies. Probiotics have evolved as potential alternatives to antibiotics in response to an increasing prevalence of resistant strains, but there are no studies comparing the effectiveness of both treatment strategies on the same intestinal microbiota. We used an in vitro intestinal fermentation system with immobilized fecal microbiota to model enteric Salmonella infection in children. The effects of antibiotics, amoxicillin/clavulanic acid at two dosages, and a probiotic candidate, Bifidobacterium thermophilum RBL67, on Salmonella counts, intestinal microbiota composition, and metabolic activity were compared. Antibiotic therapy, in agreement with current clinical reports, produced only a transient decrease of Salmonella concentrations but strongly modified bacterial population profiles and metabolic activity, confirming the suitability of the model. B. thermophilum RBL67 grew in the intestinal environment and exerted a strong inhibition on Salmonella when added before or after infection and was able to rebalance the metabolic activity of gut microbiota after antibiotic treatments. Our study revealed a high potential of B. thermophilum RBL67 for prevention and treatment of Salmonella infection. The exact mechanism has to be further elucidated.

International audience; Few antifungal protective cultures adapted to fermented dairy products are commercially available because of the numerous constraints linked to their market implementation. Consumer's demand for naturally preserved food products is growing and the utilization of lactic acid bacteria is a promising way to achieve this goal. In this study, using a 2(5-1) factorial fractional design, we first evaluated the effects of fermentation time, of initial sucrose concentration and of the initial contamination amount of a spoilage yeast, on antifungal activities of single and mixed cultures of Lactobacillus rhamnosus K.C8.3.1I and Lactobacillus harbinensis K.V9.3.1Np in yogurt. L. harbinensis K.V9.3.1Np, the most relevant strain with regard to antifungal activity was then studied to determine its minimal inhibitory inoculation rate, its antifungal stability during storage and its impact on yogurt organoleptic properties. We showed that L. harbinensis K.V9.3.1Np maintained a stable antifungal activity over time, which was not affected by initial sucrose, nor by a reduction of the fermentation time. This inhibitory activity was an all-or-nothing phenomenon. Once L. harbinensis K.V9.3.1Np reached a population of ∼2.5 × 10(6) cfu/g of yogurt at the time of contamination, total inhibition of the yeast was achieved. We also showed that an inoculation rate of 5 × 10(6) cfu/ml in milk had no detrimental effect on yogurt organoleptic properties. In conclusion, L. harbinensis K.V9.3.1Np is a promising antifungal bioprotective strain for yogurt preservation.

Knowledge of fungal diversity in the environment is poor compared with bacterial biodiversity. In this study, we applied the denaturing high-performance liquid chromatography (D-HPLC) technique, combined with the amplification of the ITS1 region from fungal rDNA, for the rapid identification of major fungal species in 9 raw milk samples from cow, ewe and goat, collected at different periods of the year. A total of 27 fungal species were identified. Yeast species belonged to Candida, Cryptococcus, Debaryomyces, Geotrichum, Kluyveromyces, Malassezia, Pichia, Rhodotorula and Trichosporon genera; and mold species belonged to Aspergillus, Chrysosporium, Cladosporium, Engyodontium, Fusarium, Penicillium and Torrubiella genera. Cow milk samples harbored the highest fungal diversity with a maximum of 15 species in a single sample, whereas a maximum of 4 and 6 different species were recovered in goat and ewe milk respectively. Commonly encountered genera in cow and goat milk were Geotrichum candidum, Kluyveromyces marxianus and Candida spp. (C. catenulata and C. inconspicua); whereas Candida parapsilosis was frequently found in ewe milk samples. Most of detected species were previously described in literature data. A few species were uncultured fungi and others (Torrubiella and Malassezia) were described for the first time in milk.

Chicken egg ovoinhibitor is a multidomain Kazal-type serine protease inhibitor with unknown function. Comparison of expression between different tissues indicated that ovoinhibitor is highly expressed in the magnum and liver followed by the uterus, which secrete egg white, egg yolk, and eggshell precursors, respectively. The results also revealed that ovoinhibitor expression is increased in the liver during sexual maturation followed by a subsequent decrease in mature hens. Ovoinhibitor was purified from the egg yolk plasma from nonfertilized eggs using two consecutive affinity chromatographies and gel filtration. Purified egg yolk ovoinhibitor was shown to inhibit trypsin and subtilisin. It was shown that purified egg yolk ovoinhibitor exhibited antimicrobial activities against Bacillus thuringiensis . The results suggest that this anti-protease plays a significant role in antibacterial egg defense against Bacillus spp., preventing contamination of table eggs (nonfertilized eggs) and protecting the chick embryo (fertilized eggs).

British Journal of Nutrition, 103 (3), ISSN:0007-1145, ISSN:1475-2662

International audience; The genera Propionibacterium and Bifidobacterium are clustered in the class Actinobacteria and form the anaerobic branch of coryneform bacteria. The dairy propionibacteria comprising four species P. freudenreichii, P. acidipropionici, P. jensenii and P. thoenii are industrially important as starter cultures in hard-cheese ripening and recently also as protective bio-preservatives and probiotics. These four species are considered as safe whereas cutaneous Propionibacterium species (also named "acnes group") are pathogens. In contrast, bifidobacteria in fermented dairy products and milk powder are exclusively used as probiotics; selected strains of several species (out of more than thirty) contribute to this task. It has been only rarely found that commensal bifidobacteria have been connected with certain dental and other infections. Consequently, only one single species, Bifidobacterium dentium, is recognized as pathogenic. Genome sequence analysis of Bifidobacterium longum and molecular biological analysis of other probiotic strains confirmed so far the absence of virulence and pathogenecity factors. However, tetracycline resistance genes tet(W), although probably not easy transferable, were found in Bifidobacterium strains, also in Bifidobacterium animalis subsp. lactis, the worldwide most used industrial strain. Conclusively, strains from the Propionibacterium and Bifidobacterium species in dairy food generally represent so far no health hazards.

Background Reuterin produced from glycerol by Lactobacillus reuteri, a normal inhabitant of the human intestine, is a broad-spectrum antimicrobial agent. It has been postulated that reuterin could play a role in the probiotic effects of Lb. reuteri. Reuterin is active toward enteropathogens, yeasts, fungi, protozoa and viruses, but its effect on commensal intestinal bacteria is unknown. Moreover reuterin's mode of action has not yet been elucidated. Glutathione, a powerful antioxidant, which also plays a key role in detoxifying reactive aldehydes, protects certain bacteria from oxidative stress, and could also be implicated in resistance to reuterin. The aim of this work was to test the activity of reuterin against a representative panel of intestinal bacteria and to study a possible correlation between intracellular low molecular weight thiols (LMW-SH) such as glutathione, hydrogen peroxide and/or reuterin sensitivity. Reuterin was produced by Lb. reuteri SD2112 in pure glycerol solution, purified and used to test the minimal inhibitory (MIC) and minimal bactericidal concentrations (MBC). Hydrogen peroxide sensitivity and intracellular LMW-SH concentration were also analysed. Results Our data showed that most tested intestinal bacteria showed MIC below that for a sensitive indicator Escherichia coli (7.5–15 mM). Lactobacilli and Clostridium clostridioforme were more resistant with MIC ranging from 15 to 50 mM. No correlation between bacterial intracellular concentrations of LMW-SH, including glutathione, and reuterin or hydrogen peroxide sensitivities were found. Conclusion Our data showed that intestinal bacteria were very sensitive to reuterin and that their intracellular concentration of LMW-SH was not directly linked to their capacity to resist reuterin or hydrogen peroxide. This suggests that detoxification by LMW-SH such as glutathione is not a general mechanism and that other mechanisms are probably involved in bacterial tolerance to reuterin and hydrogene peroxide., BMC Microbiology, 7, ISSN:1471-2180

Different methods are used to study bacterial adhesion to intestinal epithelial cells, which is an important step in pathogenic infection as well as in probiotic colonization of the intestinal tract. The aim of this study was to compare the ELISA-based method with more conventional plate count and radiolabeling methods for bacterial adhesion detection. An ELISA-based assay was optimized for the detection of Bifidobacterium longum and Escherichia coli O157:H7, which are low and highly adherent bacteria, respectively. In agreement with previous investigations, a percentage of adhesion below 1% was obtained for B. longum with ELISA. However, high nonspecific background and low positive signals were measured due to the use of polyclonal antibodies and the low adhesion capacity with this strain. In contrast, the ELISA-based method developed for E. coli adhesion detected a high adhesion percentage (15%). For this bacterium the three methods tested gave similar results for the highest bacterial concentrations (6.8 Log CFU added bacteria/well). However, differences among methods increased with the addition of decreased bacterial concentration due to different detection thresholds (5.9, 5.6 and 2.9 Log CFU adherent bacteria/well for radioactivity, ELISA and plate count methods, respectively). The ELISA-based method was shown to be a good predictor for bacterial adhesion compared to the radiolabeling method when good quality specific antibodies were used. This technique is convenient and allows handling of numerous samples.

Species-specific 16S rRNA-targeted, Cy3 (indocarbocyanine)-labeled oligonucleotide probes were designed and validated to quantify different Eubacterium species in human fecal samples. Probes were directed at Eubacterium barkeri , E. biforme , E. contortum , E. cylindroides (two probes), E. dolichum , E. hadrum , E. lentum , E. limosum , E. moniliforme , and E. ventriosum . The specificity of the probes was tested with the type strains and a range of common intestinal bacteria. With one exception, none of the probes showed cross-hybridization under stringent conditions. The species-specific probes were applied to fecal samples obtained from 12 healthy volunteers. E. biforme , E. cylindroides , E. hadrum , E. lentum , and E. ventriosum could be determined. All other Eubacterium species for which probes had been designed were under the detection limit of 10 7 cells g (dry weight) of feces −1 . The cell counts obtained are essentially in accordance with the literature data, which are based on colony counts. This shows that whole-cell in situ hybridization with species-specific probes is a valuable tool for the enumeration of Eubacterium species in feces.

Since the discovery of hydrothermal vents, multiple studies have been conducted in order to study microbial diversity. Molecular inventories realized have thus demonstrated a great diversity of species that contrasts with the low proportion (1%) of species isolated by culture approach. A new cell immobilization approach by inclusion in a polymer matrix (gellan and xanthan) has been developed for the study of these thermophilic anaerobic marine communities. The system, based on the formation of an emulsion between an inoculated polymer solution and oil, allows the entrapment of cells in gel beads with a diameter between 1 and 2 mm. The optimal immobilization conditions were obtained for emulsion performed at 80 °C with stirring (150 rpm) with a polymer solution composed of gellan (2.5%) and xanthan (0.25%) with 12 g/L of NaCl and 4 g/L of sodium citrate, bubbled with nitrogen and reduced with Na2S before inoculation. The beads showed a good mechanical stability after a 5-week incubation at pH between 5.4 and 8, temperatures up to 90 °C and NaCl and sulfur concentrations up to respectively 80 and 5 g/L. Batch cultures of immobilized Thermosipho sp. AT1272 and Thermococcus kodakarensis KOD1 yielded concentrations up to 107 cells/g of beads and 108 cells/mL of liquid fraction. A continuous culture performed in a gas-lift bioreactor for 41 days of an immobilized synthetic community composed of 8 (hyper)thermophilic strains demonstrated the capacity of cell immobilization to protect cells from oxique stress and to maintain them (3 of 8 strains) in the bioreactor until having suitable culture conditions for their growth. The reactivity of the immobilized community to environmental change (temperature) was also demonstrated. Finally, the continuous culture performed for 64 days of an immobilized diffuser sample from Rainbow site allowed the growth of several bacterial and archaeal species (Oceanithermus sp., Thermococcus sp.), part of which was detected only in the beads (Sulfurimonas sp., Nitratifractor sp., Vibrio sp.) by cloning-sequencing. All these results have validated the use of an immobilization protocol by inclusion in a polymer matrix for the study of hydrothermal communities, of their diversity and their dynamics.; Depuis la découverte des cheminées hydrothermales, de multiples travaux ont été menés afin d’en étudier la diversité microbienne. Les inventaires moléculaires réalisés ont ainsi mis en évidence une grande diversité d’espèces qui contraste avec la faible proportion (1 %) d’espèces isolées par approche culturale. Une nouvelle approche d’immobilisation cellulaire par inclusion dans une matrice de polymères (gellane et xanthane) a ainsi été développée pour permettre l’étude de ces communautés thermophiles anaérobies marines. Le système, basé sur la formation d’une émulsion entre une solution de polymères inoculée et de l’huile, permet le piégeage de cellules dans des billes de gel de 1 à 2 mm de diamètre. Les conditions optimales d’immobilisation ont été obtenues pour une émulsion réalisée à 80 °C sous agitation (150 tr/min) à partir d’une solution de gellane (2,5 %) et de xanthane (0,25 %) avec 12 g/L de NaCl et 4 g/L de citrate de sodium, bullée à l’azote et réduit au Na2S avant inoculation. Les billes ont montré une bonne résistance mécanique après 5 semaines d’incubation à des pH compris entre 5,4 et 8, des températures allant jusqu’à 90 °C et des concentrations en NaCl et soufre allant jusqu’à respectivement 80 et 5 g/L. Des cultures en batch de Thermosipho sp. AT1272 et Thermococcus kodakarensis KOD1 immobilisées ont permis d’obtenir des concentrations allant jusqu’à 107 cellules/g de billes et 108 cellules/mL de fraction liquide. Une culture en continu réalisée en bioréacteur gas-lift pendant 41 jours à partir d’une communauté synthétique immobilisée composée de 8 souches (hyper)thermophiles a démontré la capacité de l’immobilisation cellulaire à protéger les cellules face à un stress oxique et à les maintenir (3 des 8 souches) dans le bioréacteur jusqu’à ce que les conditions de culture soient propices à leur croissance. La réactivité de la communauté immobilisée face aux changements environnementaux (température) a également été démontrée. Enfin, la culture en continu réalisée pendant 64 jours d’un échantillon immobilisé de diffuseur du site Rainbow a permis la croissance de plusieurs espèces bactériennes et archéennes (Oceanithermus sp., Thermococcus sp.) dont une partie n’a été détectée que dans les billes (Sulfurimonas sp., Nitratifractor sp., Vibrio sp.) par clonage-séquençage. L’ensemble de ces résultats ont permis de valider l’utilisation d’un protocole d’immobilisation par inclusion dans une matrice de polymères pour l’étude des communautés hydrothermales, de leur diversité et de leur dynamique.

Pseudomonas aeruginosa is an opportunistic pathogen that causes pneumonia and which is involved in themortality of mechanically-ventilated or cystic fibrosis patients.These infections are difficult to treat because of the existence of many antibiotic resistances in P. aeruginosa and therapeutic alternatives are needed. Our hypothesis was that the use of probiotics could be an alternative to antibiotic therapy in order to reduce P. aeruginosa infections and its injurious and pro-inflammatory effects in lungs.The main goal of this work was to evaluate the effects of lactobacilli in a murine model of P. aeruginosa pneumonia.The first step of this work was to screen lactobacilli isolated from oral cavities of healthy volunteers against biofilmformation and elastolytic activity of P. aeruginosa PAO1. The effects of selected lactobacilli were then evaluated in amodel of infection of lung epithelial cells by P. aeruginosa PAO1 and in a murine model of P. aeruginosa PAO1pneumonia. Eighty-seven lactobacilli were tested in vitro, leading to the selection of 3 and 5 strains respectively active against biofilm formation and elastolytic activity. The most active strains (L. fermentum K.C6.3.1E, L. paracasei ES.D.88and L. zeae Od.76) toward biofilm formation and elastolytic activity were chosen to be tested in vitro, in a cell model of P. aeruginosa PAO1 infection. This mix showed cytoprotective effect against P. aeruginosa PAO1. Finally, the prophylactic intratracheal administration of the mix of lactobacilli in mice allowed to reduce the pulmonary loads in P.aeruginosa PAO1. In the same time, the pro-inflammatory effects(IL-6 and TNF- α) of the infection were reduced. These promising results suggest the possibility of new therapeutic applications for probiotics., Pseudomonas aeruginosa est un pathogène opportuniste responsable de pneumonies. Il est particulièrement impliqué dans la mortalité des patients sous ventilation mécanique et des patients atteints de la mucoviscidose. Ces infections sont difficiles à traiter en raison de l’existence de nombreuses résistances aux antibiotiques chez cette bactérie et des alternatives thérapeutiques s’avèrent donc nécessaires. Nous avons ainsi émis l’hypothèse qu’une application oropharyngée de lactobacilles pourrait permettre de limiter les infections à P. aeruginosa et leurs effets chez les patients concernés. L’objectif principal de ce travail était d’évaluer les effets d’un mélange de lactobacilles dans un modèle murin de pneumonie à P. aeruginosa. Les effets de lactobacilles isolés dans les cavités orales de volontaires sains sur la formation de biofilm et l’activité élastolytique de P. aeruginosa PAO1 ont été mesurés in vitro. Les effets des lactobacilles sélectionnés ont ensuite été évalués dans un modèle d’infection de cellules épithéliales respiratoires(A549) par P. aeruginosa PAO1 puis dans un modèle murin de pneumonie à P. aeruginosa PAO1. Les effets de 87 lactobacilles sur la formation de biofilm et l’activité élastolytique de P. aeruginosa PAO1 ont été déterminés in vitro,aboutissant à la sélection de 3 et 5 souches ayant respectivement inhibé la formation de biofilm et l’activité élastolytique de P. aeruginosa PAO1. Parmi ces souches, L. fermentum K.C6.3.1E, L. paracasei ES.D.88 et L. zeae Od.76,qui étaient les souches les plus actives contre la formation de biofilm ou l’activité élastolytique et les plus acidifiantes lors de croissances dans une salive artificielle, ont été associées dans un mélange testé dans un modèle cellulaire d’infection à P. aeruginosa PAO1. Ce mélange n’a pas eu d’effet cytotoxique et a démontré un effet cytoprotecteur vis-à-vis de l’infection à P. aeruginosa PAO1. In vivo, l’administration intratrachéale de ces mêmes bactéries de façon prophylactique a permis d’une part de réduire les charges pulmonaires en P. aeruginosa PAO1 et d’autre part de réduire ses effets pro-inflammatoires au niveau pulmonaire (IL-6, TNF-α). Ces résultats prometteurs laissent entrevoir la possibilité de nouvelles applications thérapeutiques pour les probiotiques.

Pseudomonas aeruginosa is an opportunistic pathogen that causes pneumonia and which is involved in themortality of mechanically-ventilated or cystic fibrosis patients.These infections are difficult to treat because of the existence of many antibiotic resistances in P. aeruginosa and therapeutic alternatives are needed. Our hypothesis was that the use of probiotics could be an alternative to antibiotic therapy in order to reduce P. aeruginosa infections and its injurious and pro-inflammatory effects in lungs.The main goal of this work was to evaluate the effects of lactobacilli in a murine model of P. aeruginosa pneumonia.The first step of this work was to screen lactobacilli isolated from oral cavities of healthy volunteers against biofilmformation and elastolytic activity of P. aeruginosa PAO1. The effects of selected lactobacilli were then evaluated in amodel of infection of lung epithelial cells by P. aeruginosa PAO1 and in a murine model of P. aeruginosa PAO1pneumonia. Eighty-seven lactobacilli were tested in vitro, leading to the selection of 3 and 5 strains respectively active against biofilm formation and elastolytic activity. The most active strains (L. fermentum K.C6.3.1E, L. paracasei ES.D.88and L. zeae Od.76) toward biofilm formation and elastolytic activity were chosen to be tested in vitro, in a cell model of P. aeruginosa PAO1 infection. This mix showed cytoprotective effect against P. aeruginosa PAO1. Finally, the prophylactic intratracheal administration of the mix of lactobacilli in mice allowed to reduce the pulmonary loads in P.aeruginosa PAO1. In the same time, the pro-inflammatory effects(IL-6 and TNF- α) of the infection were reduced. These promising results suggest the possibility of new therapeutic applications for probiotics.; Pseudomonas aeruginosa est un pathogène opportuniste responsable de pneumonies. Il est particulièrement impliqué dans la mortalité des patients sous ventilation mécanique et des patients atteints de la mucoviscidose. Ces infections sont difficiles à traiter en raison de l’existence de nombreuses résistances aux antibiotiques chez cette bactérie et des alternatives thérapeutiques s’avèrent donc nécessaires. Nous avons ainsi émis l’hypothèse qu’une application oropharyngée de lactobacilles pourrait permettre de limiter les infections à P. aeruginosa et leurs effets chez les patients concernés. L’objectif principal de ce travail était d’évaluer les effets d’un mélange de lactobacilles dans un modèle murin de pneumonie à P. aeruginosa. Les effets de lactobacilles isolés dans les cavités orales de volontaires sains sur la formation de biofilm et l’activité élastolytique de P. aeruginosa PAO1 ont été mesurés in vitro. Les effets des lactobacilles sélectionnés ont ensuite été évalués dans un modèle d’infection de cellules épithéliales respiratoires(A549) par P. aeruginosa PAO1 puis dans un modèle murin de pneumonie à P. aeruginosa PAO1. Les effets de 87 lactobacilles sur la formation de biofilm et l’activité élastolytique de P. aeruginosa PAO1 ont été déterminés in vitro,aboutissant à la sélection de 3 et 5 souches ayant respectivement inhibé la formation de biofilm et l’activité élastolytique de P. aeruginosa PAO1. Parmi ces souches, L. fermentum K.C6.3.1E, L. paracasei ES.D.88 et L. zeae Od.76,qui étaient les souches les plus actives contre la formation de biofilm ou l’activité élastolytique et les plus acidifiantes lors de croissances dans une salive artificielle, ont été associées dans un mélange testé dans un modèle cellulaire d’infection à P. aeruginosa PAO1. Ce mélange n’a pas eu d’effet cytotoxique et a démontré un effet cytoprotecteur vis-à-vis de l’infection à P. aeruginosa PAO1. In vivo, l’administration intratrachéale de ces mêmes bactéries de façon prophylactique a permis d’une part de réduire les charges pulmonaires en P. aeruginosa PAO1 et d’autre part de réduire ses effets pro-inflammatoires au niveau pulmonaire (IL-6, TNF-α). Ces résultats prometteurs laissent entrevoir la possibilité de nouvelles applications thérapeutiques pour les probiotiques.

Fermented dairy products such as yogurt, fermented milks and fresh cheeses are of great importance in the French economy. The stability of these products and export opportunities are however limited by frequent fungal spoilages. In addition, the increase of fungal resistances to Chemical preservatives and the strong consumer demand for products deprived of Chemical additives are pushing manufacturers to reduce the quantities of added Chemical preservatives in these products. In this context, it is necessary to develop alternatives to classical food preservation methods, such as biopreservation. Lactic acid bacteria (LAB), used for millennia for diverse food fermentations, and generally recognized as safe for human health, can potentially be used for biopreservation. In order to select 1 or 2 LAB strains with antifungal activity capable to compete in fermented dairy products such as yogurt, a collection of antifungal LAB was first created. This was done by screening colonies isolated from cow, goat and ewe raw milk samples over a one-year period. This screening step, targeted against 4 fungi found in contaminated dairy products, resulted in the isolation of 1235 antifungal colonies. The biodiversity of the isolated antifungal LAB was then determined along with that of the fungi found in the different raw milks, in order to observe a possible correlation between the presence of fungi and the expression of antifungal activities. The influence of milk origin, sampling period, isolation medium and targeted fungus on the percentage of isolated active colonies was highlighted and clearly showed that both cow and goat milks were reservoirs of antifungal LAB. Among the targeted fungi, P. expansum was more easily inhibited, and the majority of colonies were isolated during the third sampling period, mainly on MRS-based media. The majority of identified antifungal LAB belonged to the genus Lactobacillus, mainly to the Lb. casei group. Eleven isolates, including 10 belonging to the Lb. casei group, were selected from these lactobacilli, according to their activity level and action spectrum in MRS medium. Some of their technological properties were characterized for their potential use as protective cultures in fermented dairy products and their antifungal activity was tested in milk and yogurt. To do this, 6 fungal contaminants commonly encountered in yogurt spoilage were used. A particular strain, Lb. harbinensis K.V9.3.1Np, showed a strong antifungal activity in yogurt. Additional experiments showed that the variation of technological parameters (presence or absence of sugar, fermentation time) had no influence on the antifungal activity of this strain. This is the first time that an antifungal potential has been observed for Lb. harbinensis, a species isolated for the first time in 2005 from a fermented vegetable product. Because of its effectiveness in yogurt, Lb. harbinensis K.V9.3.1Np is a promising strain for biopreservation of fermented dairy product(s)., Les produits laitiers fermentés tels que les yaourts, les laits fermentés et les fromages frais, occupent une place importante dans l’économie française. La stabilité de ces produits et leurs chances d’exportation sont cependant limitées par de fréquentes altérations fongiques. De plus, l’augmentation des résistances de certains champignons aux conservateurs chimiques ainsi que la forte demande des consommateurs pour des produits dépourvus d’additifs poussent les industriels à en réduire l’ajout. Dans ce contexte, il est nécessaire de développer des alternatives innovantes, telle que la bio-conservation. Les bactéries lactiques, utilisées depuis des millénaires dans la fermentation de nombreux aliments, et généralement reconnues comme inoffensives pour la santé, sont potentiellement de bonnes candidates pour la bio-conservation. Dans le but d’obtenir une ou deux souches de bactéries lactiques antifongiques, capables d’être compétitives au sein de produits laitiers fermentés tels que le yaourt, une collection de bactéries lactiques antifongiques a d’abord été constituée. Pour cela, un criblage de colonies isolées de laits crus de vache, de chèvre et de brebis a été effectué sur une période d’une année. Ce criblage, ciblé contre 4 champignons communément retrouvés dans les produits laitiers contaminés, a abouti à l’isolement de 1235 colonies de bactéries lactiques antifongiques. Ceci a permis d’évaluer la biodiversité des bactéries lactiques antifongiques d’une part, et celle des champignons, d’autre part, dans ces échantillons de lait, afin d’observer une éventuelle corrélation entre la présence de champignons et l’expression des activités antifongiques. L’influence de l’origine du lait, de la période d’échantillonnage, du milieu d’isolement et du champignon ciblé, sur le pourcentage de colonies actives isolées a été mise en évidence. Parmi les champignons ciblés, Pénicillium expansum était le plus facilement inhibé, et la majorité des colonies ont été isolées durant la troisième période d’échantillonnage, majoritairement sur les milieux à base de MRS. Les laits de vache et de chèvre se sont révélés être des réservoirs de bactéries lactiques antifongiques, contrairement aux laits de brebis. La majorité des bactéries lactiques antifongiques isolées et identifiées appartenait au genre Lactobacillus, majoritairement du groupe Lb. casei. Onze isolats, dont 10 appartenant au groupe Lb. casei, ont été sélectionnés selon l’intensité de leur activité antifongique et leur spectre d’action sur milieu MRS. Certaines de leurs propriétés technologiques ont été caractérisées, en vue de leur utilisation comme cultures protectrices dans des produits laitiers fermentés. Leur activité antifongique a également été testée dans le lait et dans le yaourt, contre 6 contaminants fongiques communément responsables d’altérations dans les yaourts. Une souche, Lb. harbinensis K.V9.3.1Np, a révélé de fortes activités antifongiques dans le yaourt contre 6 cibles fongiques. Les études complémentaires effectuées ont permis de montrer que la variation de certains paramètres technologiques (présence ou absence de saccharose, temps de fermentation) n’avait pas d’influence sur l’activité antifongique de cette souche. La découverte du potentiel antifongique de Lb. harbinensis K.V9.3.1Np est innovante. Cette espèce, isolée pour la première fois en 2005 d’un produit fermenté végétal, n’avait encore jamais été décrite comme présentant des activités antimicrobiennes. Sa forte activité antifongique dans le yaourt fait de Lb. harbinensis K.V9.3.1Np un bon candidat pour la bioconservation de produit(s) laitier(s) fermenté(s).

Fermented dairy products such as yogurt, fermented milks and fresh cheeses are of great importance in the French economy. The stability of these products and export opportunities are however limited by frequent fungal spoilages. In addition, the increase of fungal resistances to Chemical preservatives and the strong consumer demand for products deprived of Chemical additives are pushing manufacturers to reduce the quantities of added Chemical preservatives in these products. In this context, it is necessary to develop alternatives to classical food preservation methods, such as biopreservation. Lactic acid bacteria (LAB), used for millennia for diverse food fermentations, and generally recognized as safe for human health, can potentially be used for biopreservation. In order to select 1 or 2 LAB strains with antifungal activity capable to compete in fermented dairy products such as yogurt, a collection of antifungal LAB was first created. This was done by screening colonies isolated from cow, goat and ewe raw milk samples over a one-year period. This screening step, targeted against 4 fungi found in contaminated dairy products, resulted in the isolation of 1235 antifungal colonies. The biodiversity of the isolated antifungal LAB was then determined along with that of the fungi found in the different raw milks, in order to observe a possible correlation between the presence of fungi and the expression of antifungal activities. The influence of milk origin, sampling period, isolation medium and targeted fungus on the percentage of isolated active colonies was highlighted and clearly showed that both cow and goat milks were reservoirs of antifungal LAB. Among the targeted fungi, P. expansum was more easily inhibited, and the majority of colonies were isolated during the third sampling period, mainly on MRS-based media. The majority of identified antifungal LAB belonged to the genus Lactobacillus, mainly to the Lb. casei group. Eleven isolates, including 10 belonging to the Lb. casei group, were selected from these lactobacilli, according to their activity level and action spectrum in MRS medium. Some of their technological properties were characterized for their potential use as protective cultures in fermented dairy products and their antifungal activity was tested in milk and yogurt. To do this, 6 fungal contaminants commonly encountered in yogurt spoilage were used. A particular strain, Lb. harbinensis K.V9.3.1Np, showed a strong antifungal activity in yogurt. Additional experiments showed that the variation of technological parameters (presence or absence of sugar, fermentation time) had no influence on the antifungal activity of this strain. This is the first time that an antifungal potential has been observed for Lb. harbinensis, a species isolated for the first time in 2005 from a fermented vegetable product. Because of its effectiveness in yogurt, Lb. harbinensis K.V9.3.1Np is a promising strain for biopreservation of fermented dairy product(s).; Les produits laitiers fermentés tels que les yaourts, les laits fermentés et les fromages frais, occupent une place importante dans l’économie française. La stabilité de ces produits et leurs chances d’exportation sont cependant limitées par de fréquentes altérations fongiques. De plus, l’augmentation des résistances de certains champignons aux conservateurs chimiques ainsi que la forte demande des consommateurs pour des produits dépourvus d’additifs poussent les industriels à en réduire l’ajout. Dans ce contexte, il est nécessaire de développer des alternatives innovantes, telle que la bio-conservation. Les bactéries lactiques, utilisées depuis des millénaires dans la fermentation de nombreux aliments, et généralement reconnues comme inoffensives pour la santé, sont potentiellement de bonnes candidates pour la bio-conservation. Dans le but d’obtenir une ou deux souches de bactéries lactiques antifongiques, capables d’être compétitives au sein de produits laitiers fermentés tels que le yaourt, une collection de bactéries lactiques antifongiques a d’abord été constituée. Pour cela, un criblage de colonies isolées de laits crus de vache, de chèvre et de brebis a été effectué sur une période d’une année. Ce criblage, ciblé contre 4 champignons communément retrouvés dans les produits laitiers contaminés, a abouti à l’isolement de 1235 colonies de bactéries lactiques antifongiques. Ceci a permis d’évaluer la biodiversité des bactéries lactiques antifongiques d’une part, et celle des champignons, d’autre part, dans ces échantillons de lait, afin d’observer une éventuelle corrélation entre la présence de champignons et l’expression des activités antifongiques. L’influence de l’origine du lait, de la période d’échantillonnage, du milieu d’isolement et du champignon ciblé, sur le pourcentage de colonies actives isolées a été mise en évidence. Parmi les champignons ciblés, Pénicillium expansum était le plus facilement inhibé, et la majorité des colonies ont été isolées durant la troisième période d’échantillonnage, majoritairement sur les milieux à base de MRS. Les laits de vache et de chèvre se sont révélés être des réservoirs de bactéries lactiques antifongiques, contrairement aux laits de brebis. La majorité des bactéries lactiques antifongiques isolées et identifiées appartenait au genre Lactobacillus, majoritairement du groupe Lb. casei. Onze isolats, dont 10 appartenant au groupe Lb. casei, ont été sélectionnés selon l’intensité de leur activité antifongique et leur spectre d’action sur milieu MRS. Certaines de leurs propriétés technologiques ont été caractérisées, en vue de leur utilisation comme cultures protectrices dans des produits laitiers fermentés. Leur activité antifongique a également été testée dans le lait et dans le yaourt, contre 6 contaminants fongiques communément responsables d’altérations dans les yaourts. Une souche, Lb. harbinensis K.V9.3.1Np, a révélé de fortes activités antifongiques dans le yaourt contre 6 cibles fongiques. Les études complémentaires effectuées ont permis de montrer que la variation de certains paramètres technologiques (présence ou absence de saccharose, temps de fermentation) n’avait pas d’influence sur l’activité antifongique de cette souche. La découverte du potentiel antifongique de Lb. harbinensis K.V9.3.1Np est innovante. Cette espèce, isolée pour la première fois en 2005 d’un produit fermenté végétal, n’avait encore jamais été décrite comme présentant des activités antimicrobiennes. Sa forte activité antifongique dans le yaourt fait de Lb. harbinensis K.V9.3.1Np un bon candidat pour la bioconservation de produit(s) laitier(s) fermenté(s).