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Beneficial propionibacteria: from traditional cheeses to next generation probiotics

Autor: Jan, Gwénaël, Foligné, Benoît, Gagnaire, Valérie, Boudry, Gaëlle, Azevedo, Vasco, Guédon, Eric

Publikováno v: IPC2023-International Scientific Conference on Probiotics
IPC2023-International Scientific Conference on Probiotics, https://probiotic-conference.net/scientific-committee/, Jun 2023, Bratislava (Slovaquie), Slovakia

International audience; Swiss cheeses have been produced for centuries in a traditional way and their typical opening indicates the presence of propionibacteria. These last are indeed present in raw milk, their growth is favored by the specific techn

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::3a0f249d43120873f86640ec8f1945cd
https://hal.inrae.fr/hal-04141553/document

Single-strain starter experimental cheese reveals anti-inflammatory effect of Propionibacterium freudenreichii CIRM BIA 129 in TNBS-colitis model

Autor: Plé, Coline, Richoux, Romain, Jardin, Julien, Nurdin, Marine, Briard-Bion, Valérie, Parayre, Sandrine, Ferreira, Stéphanie, Pot, Bruno, Bouguen, Guillaume, Deutsch, Stéphanie-Marie, Falentin, Hélène, Foligné, Benoit, Jan, Gwénaël ^*

Publikováno v: In Journal of Functional Foods October 2015 18 Part A:575-585

Designing specific cheese-ripening ecosystems to shape the immune effects of dairy products?

Autor: Plé, Coline, Adouard, Nadège, Breton, Jérôme, Dewulf, Joëlle, Pot, Bruno, Bonnarme, Pascal, Foligné, Benoit ^*

Publikováno v: In Journal of Functional Foods January 2015 12:219-229