Engineer in Food Science ( 1989, Polytech Montpellier) and PhD in Microbial Ecology (University of Toulouse, 2010).
She has been working during 13 years in R&D raw milk cheese technology and microbiology for cheese farmers (ACTALIA, Centre de Carmejane).Since 2005: Associate Professor in Food Science and Dairy Products at Ecole d’Ingénieurs de Purpan at the Université de Toulouse. She manages a specific training during 4 months: Innovation and development of food products with artisanal partners, specially in the dairy sector. Her research field focus on understanding of the microbial ecosystems of goat milk and cheese, with a focus on Lactic Acid Bacteria (LAB). She studies autochtonous LAB from goat milk as a potential source of inhibition of spoilage bacteria and their possibility to use them as starter in goat cheese. She develops news tools and materials for a better understanding of the biochemical and microbial of cheese and fermented goat milk mainly based on spectroscopic method.
Lecture title
Autochthonous lactic acid bacteria from milk : Why is it necessary to preserve it and how could it be possible?
Summary
Since many years and particularly since the implementation of European Food law, hygienic dairy practices have been improved. As expected, the level of undesirable microorganisms has been reduced but consequently the natural microbiota patterns have been affected and particularly, Non Starter Lactic Acid Bacteria (NSLAB). NSLAB play key roles in cheese making. They contribute to the flavor, texture, nutritional value and safety of fermented foods. Some of them provides competitiveness against bacteria colonizing in gastrointestinal tracts.
The knowledge of the sources of contamination and the factors that might affect the NSLAB communities in milk and during the first steps of making cheeses becomes important for the preservation of those microbial communities and for the improvement of numerous qualities of cheeses among which the inhibition of pathogenic and spoilage microorganisms .
The aim of this communication is to underline the practices that preserve or/and enhance this autochtonous LAB from the stable environment, the milking, to the beginning of making cheese.