Zobrazeno 1 - 10
of 15
pro vyhledávání: '"Franck Grattepanche"'
Autor:
Sabine A Tanner, Annina Zihler Berner, Eugenia Rigozzi, Franck Grattepanche, Christophe Chassard, Christophe Lacroix
Publikováno v:
PLoS ONE, Vol 9, Iss 4, p e94123 (2014)
In vitro gut modeling provides a useful platform for a fast and reproducible assessment of treatment-related changes. Currently, pig intestinal fermentation models are mainly batch models with important inherent limitations. In this study we develope
Externí odkaz:
https://doaj.org/article/7ef7c5149d9a463c9abb32b6a7873d73
Autor:
Annina Zihler Berner, Susana Fuentes, Alexandra Dostal, Amanda N Payne, Pamela Vazquez Gutierrez, Christophe Chassard, Franck Grattepanche, Willem M de Vos, Christophe Lacroix
Publikováno v:
PLoS ONE, Vol 8, Iss 10, p e77772 (2013)
In vitro gut fermentation modeling offers a useful platform for ecological studies of the intestinal microbiota. In this study we describe a novel Polyfermentor Intestinal Model (PolyFermS) designed to compare the effects of different treatments on t
Externí odkaz:
https://doaj.org/article/382690e68ac344329e6a7c150ab1b314
Autor:
Peter Rast, Janice Marie Sych, Saskia Katharina Tinzl-Malang, Peter Fischer, Christophe Lacroix, Franck Grattepanche
Exopolysaccharides (EPS) can act beneficially on bread texture and prevent staling. Homopolysaccharides such as dextran have been extensively investigated in cereal products, but fewer studies have adressed heteropolysaccharides (HePS). We investigat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e7a50b82598a3c6ff4be8bbfb78fa4ae
https://hdl.handle.net/11475/21087
https://hdl.handle.net/11475/21087
Autor:
Franck Grattepanche, Janice Marie Sych, Christophe Lacroix, Saskia Katharina Tinzl-Malang, Peter Rast
Publikováno v:
International Journal of Food Microbiology. 214:91-101
The storage of bread is limited by both physical (staling) and microbial (mainly fungal) spoilage. Exopolysaccharides (EPS) produced by lactic acid bacteria (LAB) and organic acids from propionibacteria (PAB) have been used to enhance texture and ext
Autor:
Bhawani Chamlagain, Pekka Varmanen, Franck Grattepanche, Vieno Piironen, Susanna Kariluoto, Minnamari Edelmann, Christophe Lacroix, Paulina Deptula
Propionibacterium freudenreichii is the only generally recognized safe (GRAS) bacterium known to synthesize active vitamin B12 and offers previously untapped potential for naturally fortifying foods with vitamin B12. Biosynthesis of the lower ligand
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::469daa755a9cb4b75d0ebb1a1f9bc97c
http://hdl.handle.net/10138/173424
http://hdl.handle.net/10138/173424
Autor:
Sebastian Reimann, Franck Grattepanche, Enea Rezzonico, Bernard Berger, Christophe Lacroix, Valeria Mozzetti, Rafael Benz
Publikováno v:
Bioresource Technology. 102:4559-4567
The effect of cell immobilization and continuous culture was studied on selected physiological and technological characteristics of Bifidobacterium longum NCC2705 cultivated for 20 days in a two stage continuous fermentation system. Continuous immobi
Publikováno v:
Food Microbiology. 27:236-242
Viability of probiotic bacteria is traditionally assessed by plate counting which has several limitations, including underestimation of cells in aggregates or chains morphology. We describe a quantitative PCR (qPCR)-based method for an accurate enume
Publikováno v:
Probiotics and Health Claims
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::579cf3998a422af0c4d5509d805ae115
https://doi.org/10.1002/9781444329384.ch4
https://doi.org/10.1002/9781444329384.ch4