Zobrazeno 1 - 10
of 40
pro vyhledávání: '"Caroline Strub"'
Autor:
Claudia López-Rodríguez, Carol Verheecke-Vaessen, Caroline Strub, Angélique Fontana, Sabine Schorr-Galindo, Angel Medina
Publikováno v:
Journal of Fungi, Vol 10, Iss 8, p 590 (2024)
Ochratoxin A (OTA) is a mycotoxin mainly produced by Aspergillus section Circumdati and section Nigri across the coffee chain. OTA is nephrotoxic and is a threat to human health. This review summarizes current knowledge on how to reduce OTA concentra
Externí odkaz:
https://doaj.org/article/206e7a14497b4bcda5a1eeb10a791561
Autor:
Reem Al Riachy, Caroline Strub, Noël Durand, Vincent Chochois, Félicie Lopez-Lauri, Angélique Fontana, Sabine Schorr-Galindo
Publikováno v:
Toxins, Vol 16, Iss 2, p 102 (2024)
Patulin is a secondary metabolite primarily synthesized by the fungus Penicillium expansum, which is responsible for blue mold disease on apples. The latter are highly susceptible to fungal infection in the postharvest stages. Apples destined to prod
Externí odkaz:
https://doaj.org/article/7a4ec668d7e54838be4ab2bff588849b
Autor:
Frédéric Borges, Romain Briandet, Cécile Callon, Marie-Christine Champomier-Vergès, Souad Christieans, Sarah Chuzeville, Catherine Denis, Nathalie Desmasures, Marie-Hélène Desmonts, Carole Feurer, Françoise Leroi, Sabine Leroy, Jérôme Mounier, Delphine Passerini, Marie-France Pilet, Margot Schlusselhuber, Valérie Stahl, Caroline Strub, Régine Talon, Monique Zagorec
Publikováno v:
Frontiers in Microbiology, Vol 13 (2022)
Biopreservation is a sustainable approach to improve food safety and maintain or extend food shelf life by using beneficial microorganisms or their metabolites. Over the past 20 years, omics techniques have revolutionised food microbiology including
Externí odkaz:
https://doaj.org/article/2d1f37c529a842bf8aa4cfd2e1dcd8d5
Autor:
Askar Kondybayev, Nawel Achir, Christian Mestres, Ingrid Collombel, Caroline Strub, Joel Grabulos, Nurlan Akhmetsadykov, Aidana Aubakirova, Ulzhan Kamidinkyzy, Wijden Ghanmi, Gaukhar Konuspayeva
Publikováno v:
Fermentation, Vol 9, Iss 2, p 101 (2023)
Qymyz is a traditional acidic and ethanolic beverage in central Asian countries made from mare milk fermentation with lactic acid bacteria (LAB) and yeasts. Modeling the growth of microorganisms during fermentation is one of the methods used to contr
Externí odkaz:
https://doaj.org/article/68f12b5adab7483abffae5c2c9c64d41
Autor:
Askar Kondybayev, Gaukhar Konuspayeva, Caroline Strub, Gerard Loiseau, Christian Mestres, Joel Grabulos, Marie Manzano, Shynar Akhmetsadykova, Nawel Achir
Publikováno v:
Fermentation, Vol 8, Iss 8, p 367 (2022)
The growth characteristics of two strains of lactic acid bacteria (LAB), Lacticaseibacillus casei and Lactobacillus kefiri, isolated from qymyz, a traditional fermented mare milk beverage, were studied and modeled, including the effect of different c
Externí odkaz:
https://doaj.org/article/c98f8c25c974433b882c19067a629622
Autor:
Lucile Pellan, Cheikh Ahmeth Tidiane Dieye, Noël Durand, Angélique Fontana, Sabine Schorr-Galindo, Caroline Strub
Publikováno v:
Toxins, Vol 13, Iss 9, p 597 (2021)
The aim of this study was to evaluate the interactions between wheat plant (spikelets and straws), a strain of mycotoxigenic pathogen Fusarium graminearum and commercial biocontrol agents (BCAs). The ability of BCAs to colonize plant tissue and inhib
Externí odkaz:
https://doaj.org/article/0cbff424c19843468d99f174ff1e9c7a
Autor:
Lucile Pellan, Cheikh Ahmeth Tidiane Dieye, Noël Durand, Angélique Fontana, Caroline Strub, Sabine Schorr-Galindo
Publikováno v:
Journal of Fungi, Vol 7, Iss 6, p 446 (2021)
The aim of this study was to develop a set of experiments to screen and decipher the mechanisms of biocontrol agents (BCAs), isolated from commercial formulation, against two major mycotoxigenic fungi in cereals, Fusarium graminearum and Fusarium ver
Externí odkaz:
https://doaj.org/article/f3383759f8fb4b3e8bd05281268a5775
Autor:
Laura Settier-Ramírez, Gracia López-Carballo, Pilar Hernández-Muñoz, Angélique Fontana, Caroline Strub, Sabine Schorr-Galindo
Publikováno v:
Toxins, Vol 13, Iss 6, p 397 (2021)
Wild yeasts isolated from the surface of apples were screened for antagonistic activity against Penicillium expansum, the main producer of the mycotoxin patulin. Three antagonistic yeasts (Y33, Y29 and Y24) from a total of 90 were found to inhibit P.
Externí odkaz:
https://doaj.org/article/b8d68ff7590346e591f25e7748c18e1e
Autor:
Ixchel Campos-Avelar, Alexandre Colas de la Noue, Noël Durand, Guillaume Cazals, Véronique Martinez, Caroline Strub, Angélique Fontana, Sabine Schorr-Galindo
Publikováno v:
Toxins, Vol 13, Iss 5, p 340 (2021)
Aflatoxin B1 is a potent carcinogen produced by Aspergillus flavus, mainly during grain storage. As pre-harvest methods are insufficient to avoid mycotoxin presence during storage, diverse curative techniques are being investigated for the inhibition
Externí odkaz:
https://doaj.org/article/cf0e688a875d4a049f7936f2032ee77d
Autor:
Lucie Farrera, Alexandre Colas de la Noue, Caroline Strub, Benjamin Guibert, Christelle Kouame, Joël Grabulos, Didier Montet, Corinne Teyssier
Publikováno v:
Fermentation, Vol 7, Iss 1, p 42 (2021)
Acetic acid bacteria are involved in many food and beverage fermentation processes. They play an important role in cocoa bean fermentation through their acetic acid production. They initiate the development of some of the flavor precursors that are n
Externí odkaz:
https://doaj.org/article/b1f377a2e5924edf9885b57e6de76cc6