{"id":10989,"date":"2019-08-09T16:47:09","date_gmt":"2019-08-09T16:47:09","guid":{"rendered":"http:\/\/drupal.test\/projects\/une-approche-fondee-sur-la-genomique-pour-optimiser-le-developpement-de-souches-bacteriennes\/"},"modified":"2022-07-26T13:10:32","modified_gmt":"2022-07-26T17:10:32","slug":"une-approche-fondee-sur-la-genomique-pour-optimiser-le-developpement-de-souches-bacteriennes","status":"publish","type":"project","link":"https:\/\/dev.genomecanada.ca\/fr\/project\/une-approche-fondee-sur-la-genomique-pour-optimiser-le-developpement-de-souches-bacteriennes\/","title":{"rendered":"Une approche fond\u00e9e sur la g\u00e9nomique pour optimiser le d\u00e9veloppement de souches bact\u00e9riennes modificatrices de texture dans le yogourt"},"content":{"rendered":"<p>Yoplait Libert\u00e9 Canada Co. d\u00e9tient 30 % de la part de march\u00e9 du yogourt au Canada et emploie 800 Canadiens d\u2019un oc\u00e9an \u00e0 l\u2019autre. L\u2019industrie alimentaire cherche sans rel\u00e2che \u00e0 r\u00e9duire les additifs alimentaires (p. ex. modificateurs de texture, comme l\u2019amidon et la g\u00e9latine), et le fait d\u2019\u00e9liminer les additifs des produits laitiers et des produits de boulangerie a eu une influence positive sur les d\u00e9cisions d\u2019achat de 70 % des consommateurs. L\u2019\u00e9limination des additifs modificateurs de texture des yogourts repr\u00e9sente une solution pour r\u00e9pondre aux attentes des consommateurs. La strat\u00e9gie la plus prometteuse pour r\u00e9duire l\u2019utilisation d\u2019ingr\u00e9dients modificateurs de texture est l\u2019incorporation de cultures bact\u00e9riennes dot\u00e9es d\u2019une capacit\u00e9 intrins\u00e8que \u00e0 modifier la texture du lait ferment\u00e9 gr\u00e2ce \u00e0 la production d\u2019exopolysaccharides (EPS).<\/p>\n<p>Yoplait a s\u00e9quenc\u00e9 le g\u00e9nome de 556 souches de bact\u00e9ries lactiques qui pourraient \u00eatre introduites dans le yogourt en tant que cultures d\u2019amor\u00e7age ou d\u2019appoint et le projet propos\u00e9 vise \u00e0 r\u00e9aliser des analyses fonctionnelles pour d\u00e9couvrir le potentiel commercial de ces souches. Ce projet permettra d\u2019\u00e9tablir un processus fond\u00e9 sur la g\u00e9nomique pour s\u00e9lectionner des bact\u00e9ries lactiques produisant des EPS et pour \u00e9valuer les propri\u00e9t\u00e9s modificatrices de texture de chaque souche choisie \u00e0 l\u2019\u00e9chelle du projet pilote\/de l\u2019industrie. D\u2019apr\u00e8s les r\u00e9cents lancements de produit de Yoplait, la simplification des ingr\u00e9dients a permis d\u2019augmenter les ventes de 7 \u00e0 9 %, ce qui pourrait se traduire par une augmentation de la production et des emplois au Canada.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Yoplait Libert\u00e9 Canada Co. d\u00e9tient 30 % de la part de march\u00e9 du yogourt au Canada et emploie 800 Canadiens d\u2019un oc\u00e9an \u00e0 l\u2019autre. L\u2019industrie alimentaire cherche sans rel\u00e2che \u00e0 r\u00e9duire les additifs alimentaires (p. ex. modificateurs de texture, comme l\u2019amidon et la g\u00e9latine), et le fait d\u2019\u00e9liminer les additifs des produits laitiers et des [&hellip;]<\/p>\n","protected":false},"featured_media":0,"template":"","meta":{"_acf_changed":false,"site-sidebar-layout":"default","site-content-layout":"default","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}}},"project-categories":[92],"genome-competitions":[210],"project-sector":[],"genome_centres":[104],"class_list":["post-10989","project","type-project","status-publish","hentry","project-categories-translation-fr","genome-competitions-programme-de-partenariats-pour-les-applications-de-la-genomique","genome_centres-genome-quebec-fr"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Une approche fond\u00e9e sur la g\u00e9nomique pour optimiser le d\u00e9veloppement de souches bact\u00e9riennes modificatrices de texture dans le yogourt - GenomeCanada<\/title>\n<meta name=\"robots\" content=\"noindex, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Une approche fond\u00e9e sur la g\u00e9nomique pour optimiser le d\u00e9veloppement de souches bact\u00e9riennes modificatrices de texture dans le yogourt - GenomeCanada\" \/>\n<meta property=\"og:description\" content=\"Yoplait Libert\u00e9 Canada Co. d\u00e9tient 30 % de la part de march\u00e9 du yogourt au Canada et emploie 800 Canadiens d\u2019un oc\u00e9an \u00e0 l\u2019autre. 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