Zobrazeno 1 - 10
of 15
pro vyhledávání: '"Frederic Borges"'
Autor:
Raphael Dos Santos Morais, Nicolas Louvet, Frederic Borges, Dominique Dumas, Loubiana Cvetkovska-Ben Mohamed, Sarah Barrau, Joël Scher, Claire Gaiani, Jennifer Burgain
Publikováno v:
Foods, Vol 10, Iss 5, p 991 (2021)
Lactic acid bacteria (LAB) have been studied for several decades to understand and determine their mechanism and interaction within the matrix into which they are introduced. This study aimed to determine the spatial distribution of Lacticaseibacillu
Externí odkaz:
https://doaj.org/article/0c046a3efa144096af30a26c3776b79b
Autor:
claire GAIANI, Raphael Dos Santos Morais, Frederic BORGES, Sawsan AMARA, Loubiana Cvetkovska-Ben Mohamed, Aurélie SEILER, Jennifer Burgain
Lacticaseibacillus rhamnosus GG, or LGG, is one of the most studied probiotic bacterium worldwide. The health benefit properties of LGG are mainly ensured by SpaCBA pili, which are polymeric proteins located at the cell surface. These pili confer the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d3482342624b7e125f56a7690cfaee80
https://doi.org/10.21203/rs.3.rs-2471474/v1
https://doi.org/10.21203/rs.3.rs-2471474/v1
Autor:
Chloé Gapp, Alexis Dijamentiuk, Cécile Mangavel, Cécile Callon, Sébastien Theil, Anne-Marie Revol-Junelles, Christophe Chassard, Frédéric Borges
Publikováno v:
mSystems, Vol 9, Iss 8 (2024)
ABSTRACT Microbial communities offer considerable potential for tackling environmental challenges by improving the functioning of ecosystems. Top-down community engineering is a promising strategy that could be used to obtain communities of desired f
Externí odkaz:
https://doaj.org/article/8ed2a7558c4642db82874bbe56bf0bc8
Autor:
Alexis Dijamentiuk, Cécile Mangavel, Chloé Gapp, Annelore Elfassy, Anne-Marie Revol-Junelles, Frédéric Borges
Publikováno v:
Microbial Cell Factories, Vol 23, Iss 1, Pp 1-12 (2024)
Abstract Background Microbial communities harbor important biotechnological potential in diverse domains, however, the engineering and propagation of such communities still face both knowledge and know-how gaps. More specifically, culturing tools are
Externí odkaz:
https://doaj.org/article/fbdefd0e74144885b19c000a462e23bb
Autor:
Amandine J. Martin, Anne-Marie Revol-Junelles, Jérémy Petit, Claire Gaiani, Marcia Leyva Salas, Nathan Nourdin, Mohammed Khatbane, Paulo Mafra de Almeida Costa, Sandie Ferrigno, Bruno Ebel, Myriam Schivi, Annelore Elfassy, Cécile Mangavel, Frédéric Borges
Publikováno v:
Foods, Vol 13, Iss 14, p 2233 (2024)
Color is one of the first criteria to assess the quality of cheese. However, very limited data are available on the color heterogeneity of the rind and its relationship with microbial community structure. In this study, the color of a wide range of s
Externí odkaz:
https://doaj.org/article/d37f1c7459154bb1961c7486bc12e028
Autor:
Alexis Dijamentiuk, Cécile Mangavel, Annelore Elfassy, Florentin Michaux, Jennifer Burgain, Emmanuel Rondags, Stéphane Delaunay, Sandie Ferrigno, Anne-Marie Revol-Junelles, Frédéric Borges
Publikováno v:
Microbial Cell Factories, Vol 22, Iss 1, Pp 1-17 (2023)
Abstract The large application potential of microbiomes has led to a great need for mixed culture methods. However, microbial interactions can compromise the maintenance of biodiversity during cultivation in a reactor. In particular, competition amon
Externí odkaz:
https://doaj.org/article/76af55a7d3ce491abb56ffeee531caac
Autor:
Preethi Jayaprakash, Claire Gaiani, Jean-Maxime Edorh, Frédéric Borges, Elodie Beaupeux, Audrey Maudhuit, Stéphane Desobry
Publikováno v:
Foods, Vol 12, Iss 16, p 3117 (2023)
Spray drying (SD) is extensively used to encapsulate lactic acid bacteria in large-scale industrial applications; however, bacteria combat several harms that reduce their viability. In this study, a novel technique called electrostatic spray drying (
Externí odkaz:
https://doaj.org/article/6401c89b47d64a31b03fc5ba0fa00ebc
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:
Marco Túlio Pardini Gontijo, Nancy E. Ramia, Alexis Dijamentiuk, Annelore Elfassy, Samir Taha, Cécile Mangavel, Anne-Marie Revol-Junelles, Frédéric Borges
Publikováno v:
Microorganisms, Vol 10, Iss 9, p 1794 (2022)
Carnobacterium maltaromaticum is a non-starter lactic acid bacterium (LAB) of interest in the dairy industry for biopreservation. This study investigated the interference competition network and the specialized metabolites biosynthetic gene clusters
Externí odkaz:
https://doaj.org/article/d802c821c7284647b798ec979945ab47
Autor:
Raphael Dos Santos Morais, Sofiane El-Kirat-Chatel, Jennifer Burgain, Blandine Simard, Sarah Barrau, Cédric Paris, Frédéric Borges, Claire Gaiani
Publikováno v:
Frontiers in Microbiology, Vol 11 (2020)
Pili are polymeric proteins located at the cell surface of bacteria. These filamentous proteins play a pivotal role in bacterial adhesion with the surrounding environment. They are found both in Gram-negative and Gram-positive bacteria but differ in
Externí odkaz:
https://doaj.org/article/dd95962aa4d847beb6bf3dcfeb86de29