Genalyse Partner

Accreditation

After 4 years of R&D and technical validation Genalyse Partner® , subsidiary of Quality Partner, provides you cutting edge professional services, based on the metagenomics approach.

This technology allows to identify all of the micro-organisms present in a wide variety of samples : food products, animal feed, environments, intestinal tract, fecal matter, etc.

This method is able to identify most micro-organisms present in a sample in a single analysis. A true revolution in the fields of quality and R&D !

Metagenomics is today’s most powerful tool to :

  • Have a complete view of a sample’s microbial flora
  • Check the quality of a product throughout its lifespan
  • Monitor the fermentation processes
  • Identify alteration bacteria in order to control them and increase their lifespan
  • Optimize the storage conditions by studying the impact on microbial flora and conservation
  • Monitor the production environment and improve the cleaning and disinfection procedures
  • Evaluate the impact of prebiotics and probiotics on the animal or human intestinal microbiota
  • Characterize the microbial ecosystem of polluted soils, activated sludge, rinse waters,…

Genalyse Partner® developed other services such as :

Authenticity

  • Detection of 24 animal species in a single analysis
  • Relative quantification of beef and pork in minced meat
  • Individual identification of chicken, turkey, horse, sheep, …
  • Identification of fish species

Identification/quantification

  • Real-time PCR (RT-PCR) (i.e. Lactobacillus, Lactococcus, Leuconostoc, Photobacterium, Bifidobacterium, Pseudomonas, Carnobacterium, Brochothrix, …)
  • On demand specific development of RT-PCR
  • 16S rDNA Gene Sequencing (Sanger) for bacterial identification
  • ITS sequencing for fungal identification
  • Sequencing and genome annotation (locating SNPs, …)

Case studies

Case n°1

The aim of this study was to identify viable bacterial flora of two different fermented milk products ( P1 and P2) :

Two different metagenomic analyses were performed (a classical analysis and one with exclusion of the DNA of dead bacteria); Results obtained show that in Product P1 and P2 with classical analysis, Lactobacillus acidophilus is the major bacteria found. However, when we perform the exclusion of the DNA of dead bacteria, the results show that Bifidobacterium animalis is the major viable bacteria in the product P1. In the product P2, the results confirm that Lactobacillus acidophilus is the major viable bacteria. Conclusion: the majority of the DNA identified as Lactobacillus acidophilus in product P1 (Classical analysis) was inactive

Case n°2

The aim of the study is two identify under dominant flora of yogurt product.

Classical metagenetic analysis performs on yogurt product, shows that Streptococcus salivarius is the major bacteria found in the product. When the exclusion of Streptococcus salivarius is perform to highlight the under dominant population, results show that Lactobacillus rhamnosus is the major bacteria among under dominant flora.

Case n°3

The aim of the study was to identify the microbial diversity of different meat.

Metagenetic analyses were perform on three different meat. Results obtained, highlighted a large microbial diversity of the product with different major bacteria as following:

  • Meat 1 : Brochothrix thermosphacta
  • Meat 2 : Leuconostoc carnosum
  • Meat 3 : Carnobacterium divergens

List of Publications

Raimondi, S., Amaretti, A., Rossi, M., Fall, P.A., Tabanelli, G., Gardini , F., & Montanari , C. (2017). Evolution of microbial community and chemical properties of a sourdough during the production of Colomba, an Italian sweet leavened baked product.Food Science and Technology

Ceugniez,A.,Taminiau,B.,Coucheney,F.,Philippe,J.,Delcenserie,V.,Daube,G.,&Drider,D.(2017).Use of a metagenetic approach to monitor the bacterial microbiota of “Tomme d’Orchies” cheese during the ripening process. International Journal of Food Microbiology, 247, 65-69.

Korsak Koulagenko,N.,Taminiau,B.,Hupperts,C.,Delhalle,L.,Nezer,C.,Delcenserie,V.,&Daube,G.(2017).Assessment of bacterial superficial contamination in classical or ritually slaughtered cattle using metagenetics and microbiological analysis. International Journal of Food Microbiology, 247, 79-86.

Coton,M.,Pawtowski,A.,Taminiau,B.,Burgaud,G.,Deniel,F.,Coulloumme-Labarthe,L.,Fall,A.,Daube,G.,&Coton,E. (2017). Unraveling microbial ecology of industrial-scale Kombucha fermentations by metabarcoding and culture-based methods. FEMS Microbiology Ecology, 93(5).

Cauchie,E.,Gand,M.,Kergourlay,G.,Taminiau,B.,Delhalle,L.,KorsakKoulagenko,N.,&Daube,G.(2016).Theuseof16S rRNA gene metagenetic monitoring of refrigerated food products for understanding the kinetics of microbial subpopulations at different storage temperatures: the example of white pudding. International Journal of Food Microbiology.

Delhalle,L.,KorsakKoulagenko,N.,Taminiau,B.,Nezer,C.,Burteau,S.,Delcenserie,V.,Poullet,J.B.,&Daube,G.(2016). Exploring the bacterial diversity of Belgian steak tartare using metagenetics and qPCR analysis. Journal of Food Protection, 79(2), 220-229.

Kinet,R.,Dzaomuho,P.,Baert,J.,Taminiau,B.,Daube,G.,Nezer,C.,Brostaux,Y.,Nguyen,F.,Dumont,G.,Thonart,P.,& Delvigne, F. (2016). Flow cytometry community fingerprinting and amplicon sequencing for the assessment of landfill leachate cellulolytic bioaugmentation. Bioresource Technology.

Tran,T.H.T.*,Boudry,C.*,Everaert,N.,Thewis,A.,Portetelle,D.,Daube,G.,Nezer,C.,Taminiau,B.,&Bindelle,J.(2016). Adding mucins to an in vitro batch fermentation model of the large intestine induces changes in microbial population isolated from porcine feces depending on the substrate. FEMS Microbiology Ecology, 92(2), 13.

Degrune,F.,Dufrêne,M.,Colinet,G.,Massart,S.,Taminiau,B.,Bodson,B.,Hiel,M.-P.,Daube,G.,Vandenbol,M.,&Nezer,C. (Other coll.). (2015, January 23). A novel sub-phylum method discriminates better the impact of crop management on soil microbial community. Agronomy for Sustainable Development.

Abekhti,A.,Taminiau,B.,Kihal,M.,&Daube,G.(2015).Metagenomic analysis of the bacterial microbiota linked to the traditional Algerian date product “Btana”. Annals of Microbiology.

DeMaesschalck,C.,Eeckhaut,V.,Maertens,L.,DeLange,L.,Marchal,L.,Nezer,C.,DeBaere,S.,Croubels,S.,Daube,G., Dewulf, J., Haesebrouck, F., Ducatelle, R., Taminiau, B., & Van Immerseel, F. (2015). The effects of xylo-oligosaccharides on performance and microbiota in broiler chickens. Applied and environmental microbiology.

Kinet,R.,Destain,J.,Hiligsmann,S.,Thonart,P.,Delhalle,L.,Taminiau,B.,Daube,G.,&Delvigne,F.(2015).Thermophilic and cellulolytic consortium isolated from composting plants improves anaerobic digestion of cellulosic biomass: toward a microbial resource management approach. Bioresource Technology, 189, 138-44.

KorsakKoulagenko,N.,Taminiau,B.,Leclercq,M.,Nezer,C.,Crevecoeur,S.,Ferauche,C.,Detry,E.,Delcenserie,V.,& Daube, G. (2015). Short communication: Evaluation of the microbiota of kefir samples using metagenetic analysis targeting the 16S and 26S ribosomal DNA fragments. Journal of Dairy Science, 98, 3684-3689.

Pauwels,J.,Taminiau,B.,Janssens,G.,DeBeenhouwer,M.,Delhalle,L.,Daube,G.,&Coopman,F.(2015).Cecaldrop reflects the chickens’ cecal microbiome, fecal drop does not. Journal of microbiological methods, 117, 164-70.

Delcenserie,V.,Taminiau,B.,Delhalle,L.,Nezer,C.,Doyen,P.,Crevecoeur,S.,Roussey,D.,KorsakKoulagenko,N.,& Daube, G. (2014). Microbiota characterization of a protected designation of origin Belgian cheese: Herve cheese, using metagenomic analysis. Journal of Dairy Science, 97, 1-11.

Pothakos,V.,Taminiau,B.,Huys,G.,Nezer,C.,Daube,G.,&Devlieghere,F.(2014).Psychrotrophic lactic acid bacteria associated with production batch recalls and sporadic cases of early spoilage in Belgium between 2010 and 2014. International Journal of Food Microbiology, 191, 157-163.

Taminiau,B., Rodriguez Diaz,C.,Delhalle, L.,Delcenserie, V.,& Daube,G.(2015).L’exploration du microbiote intestinal par les outils de la metagenomique au service de la santé animale et humaine. Food science and la,(4), 165-169.

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