Zobrazeno 1 - 10
of 28
pro vyhledávání: '"Emmanuel Jaffrès"'
Autor:
Antoine Gaillac, Romain Briandet, Elodie Delahaye, Julien Deschamps, Evelyne Vigneau, Philippe Courcoux, Emmanuel Jaffrès, Hervé Prévost
Publikováno v:
Microorganisms, Vol 10, Iss 12, p 2474 (2022)
Brochothrix thermosphacta is considered as a major spoiler of meat and seafood products. This study explores the biofilm formation ability and the biofilm structural diversity of 30 multi-origin B. thermosphacta strains using a set of complementary b
Externí odkaz:
https://doaj.org/article/3568e96a431e4bf2857bcca5e53bddcc
Publikováno v:
Frontiers in Microbiology, Vol 12 (2021)
The aim of this study was to develop a rapid and accurate PMA-qPCR method to quantify viable Brochothrix thermosphacta in cold-smoked salmon. B. thermosphacta is one of the main food spoilage bacteria. Among seafood products, cold-smoked salmon is pa
Externí odkaz:
https://doaj.org/article/11c229ec58c3402e81e6ba8c6e2a29ec
Autor:
Juliana De Oliveira Mota, Pauline Kooh, Emmanuel Jaffrès, Hervé Prévost, Thomas Maignien, Nathalie Arnich, Moez Sanaa, Géraldine Boué, Michel Federighi
Publikováno v:
Biology, Vol 11, Iss 1, p 89 (2022)
Food safety is a constant challenge for stakeholders in the food industry. To manage the likelihood of microbiological contamination, food safety management systems must be robust, including food and environmental testing. Environmental monitoring pr
Externí odkaz:
https://doaj.org/article/3ca958f3185c4f679b5a551d36707597
Autor:
Nassima Illikoud, Christophe Klopp, Alain Roulet, Olivier Bouchez, Nathalie Marsaud, Emmanuel Jaffrès, Monique Zagorec
Publikováno v:
Standards in Genomic Sciences, Vol 13, Iss 1, Pp 1-12 (2018)
Abstract Brochothrix thermosphacta is one of the dominant bacterial species associated with spoilage of chilled meat and seafood products through the production of various metabolites responsible for off-odors. However, metabolic pathways leading to
Externí odkaz:
https://doaj.org/article/740ee3719902446eb1bc67563a75ca81
Autor:
Nassima Illikoud, Rodérick Gohier, Dalal Werner, Célia Barrachina, David Roche, Emmanuel Jaffrès, Monique Zagorec
Publikováno v:
Frontiers in Microbiology, Vol 10 (2019)
Brochothrix thermosphacta is one of the main spoilers in food, responsible for meat and seafood spoilage through the production of malodorous volatile organic compounds. The molecules produced by this bacterium depend on the substrate (meat or seafoo
Externí odkaz:
https://doaj.org/article/68fa6cf438cf48dcb44aef77a26292e5
Autor:
Aurélien Maillet, Pauline Denojean, Agnès Bouju-Albert, Erwann Scaon, Sébastien Leuillet, Xavier Dousset, Emmanuel Jaffrès, Jérôme Combrisson, Hervé Prévost
Publikováno v:
Foods, Vol 10, Iss 2, p 362 (2021)
Cold-smoked salmon is a widely consumed ready-to-eat seafood product that is a fragile commodity with a long shelf-life. The microbial ecology of cold-smoked salmon during its shelf-life is well known. However, to our knowledge, no study on the micro
Externí odkaz:
https://doaj.org/article/0924b6624b554605ad2124fb2118f479
Publikováno v:
Frontiers in Microbiology, Vol 12 (2021)
The aim of this study was to develop a rapid and accurate PMA-qPCR method to quantify viable Brochothrix thermosphacta in cold-smoked salmon. B. thermosphacta is one of the main food spoilage bacteria. Among seafood products, cold-smoked salmon is pa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bb81827cfdcc20f9f172564e7b8ce5a5
Publikováno v:
Frontiers in Microbiology
The aim of this study was to develop a rapid and accurate PMA-qPCR method to quantify viable Brochothrix thermosphacta in cold-smoked salmon. B. thermosphacta is one of the main food spoilage bacteria. Among seafood products, cold-smoked salmon is pa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::dd5d43f50b4fb76fc5a80df2f79d3a5d
https://pubmed.ncbi.nlm.nih.gov/34335490
https://pubmed.ncbi.nlm.nih.gov/34335490
Autor:
Aurélien Maillet, Pauline Denojean, Agnès Bouju-Albert, Erwann Scaon, Sébastien Leuillet, Xavier Dousset, Emmanuel Jaffrès, Jérôme Combrisson, Hervé Prévost
Publikováno v:
Foods
Volume 10
Issue 2
Foods, Vol 10, Iss 362, p 362 (2021)
Volume 10
Issue 2
Foods, Vol 10, Iss 362, p 362 (2021)
Cold-smoked salmon is a widely consumed ready-to-eat seafood product that is a fragile commodity with a long shelf-life. The microbial ecology of cold-smoked salmon during its shelf-life is well known. However, to our knowledge, no study on the micro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid_dedup__::1a03e2fb7109ba4275f47554952ccf63
https://pubmed.ncbi.nlm.nih.gov/33562402
https://pubmed.ncbi.nlm.nih.gov/33562402
Autor:
Géraldine Boué, Nathalie Arnich, Emmanuel Jaffrès, Moez Sanaa, Juliana De Oliveira Mota, Aurélien Maillet, Thomas Maignien, Michel Federighi, Hervé Prévost
Publikováno v:
Food Control
Food Control, Elsevier, 2021, 130, pp.1-12. ⟨10.1016/j.foodcont.2021.108283⟩
Food Control, Elsevier, 2021, 130, pp.1-12. ⟨10.1016/j.foodcont.2021.108283⟩
International audience; Background: Food safety and quality can be compromised by microbiological contamination caused by a variety of pathogenic and spoilage microorganisms present in the production environment. The combination of monitoring both fo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::964a169f5796308c948d603ace807956
https://doi.org/10.1016/j.foodcont.2021.108283
https://doi.org/10.1016/j.foodcont.2021.108283