Zobrazeno 1 - 10
of 55
pro vyhledávání: '"Hélène Berthoud"'
Autor:
Vincent Somerville, Nadine Thierer, Remo S. Schmidt, Alexandra Roetschi, Lauriane Braillard, Monika Haueter, Hélène Berthoud, Noam Shani, Ueli von Ah, Florent Mazel, Philipp Engel
Publikováno v:
Nature Communications, Vol 15, Iss 1, Pp 1-12 (2024)
Abstract Domestication – the artificial selection of wild species to obtain variants with traits of human interest – was integral to the rise of complex societies. The oversupply of food was probably associated with the formalization of food pres
Externí odkaz:
https://doaj.org/article/a05c30a2a88d48af8529814aea0ef612
Autor:
Alexandra Roetschi, Alexandra Baumeyer, Hélène Berthoud, Lauriane Braillard, Florian Gschwend, Anne Guisolan, John Haldemann, Jörg Hummerjohann, Charlotte Joller, Florian Loosli, Marco Meola, Javorka Naskova, Simone Oberhänsli, Noam Shani, Ueli von Ah, Emmanuelle Arias-Roth
Publikováno v:
Foods, Vol 13, Iss 21, p 3473 (2024)
High incidences of the foodborne pathogen Listeria monocytogenes have been reported on smear cheeses, and despite increased hygiene efforts, this incidence has remained stable in recent years. Applying antilisterial strains may increase the safety of
Externí odkaz:
https://doaj.org/article/41e59a5a2f8840f38552e527e6e07a57
Autor:
Federico Sizzano, Marie Blackford, Hélène Berthoud, Laurent Amiet, Sébastien Bailly, Frédéric Vuichard, Christine Monnard, Stefan Bieri, Jean-Laurent Spring, Yannick Barth, Corentin Descombes, François Lefort, Marilyn Cléroux, Scott Simonin, Charles Chappuis, Gilles Bourdin, Benoît Bach
Publikováno v:
Foods, Vol 12, Iss 24, p 4485 (2023)
Interest in Metschnikowia (M.) pulcherrima is growing in the world of winemaking. M. pulcherrima is used both to protect musts from microbial spoilage and to modulate the aromatic profile of wines. Here, we describe the isolation, characterization, a
Externí odkaz:
https://doaj.org/article/740f9e8b48c644cba451e4ca0c6815d3
Autor:
Luca Bettera, Matthias Dreier, Remo S. Schmidt, Monica Gatti, Hélène Berthoud, Hans-Peter Bachmann
Publikováno v:
Frontiers in Microbiology, Vol 14 (2023)
In cheese production, microorganisms are usually added at the beginning of the process as primary starters to drive curd acidification, while secondary microorganisms, with other pro-technological features important for cheese ripening, are added as
Externí odkaz:
https://doaj.org/article/497a1ffdc9ea4074878499210eca989c
Publikováno v:
BMC Microbiology, Vol 22, Iss 1, Pp 1-18 (2022)
Abstract Background Next-generation sequencing (NGS) methods and especially 16S rRNA gene amplicon sequencing have become indispensable tools in microbial ecology. While they have opened up new possibilities for studying microbial communities, they a
Externí odkaz:
https://doaj.org/article/c4a515d1248f4926b395ca9bd9646c6f
Publikováno v:
Frontiers in Microbiology, Vol 13 (2022)
Lactic acid bacteria (LAB) play a key role in many food fermentations. However, some LAB species can also cause food spoilage, e.g., through the formation of biogenic amines. Paucilactobacillus wasatchensis is a LAB that causes late gas production in
Externí odkaz:
https://doaj.org/article/1e6f6f5d14d44b58878a9947d704f5a4
Publikováno v:
BMC Genomics, Vol 20, Iss 1, Pp 1-16 (2019)
Abstract Background Reads assignment to taxonomic units is a key step in microbiome analysis pipelines. To date, accurate taxonomy annotation of 16S reads, particularly at species rank, is still challenging due to the short size of read sequences and
Externí odkaz:
https://doaj.org/article/02aec56950ef4e8da1219debdb18793b
Publikováno v:
Frontiers in Microbiology, Vol 11 (2021)
The composition of the cheese microbiome has an important impact on the sensorial quality and safety of cheese. Therefore, much effort has been made to investigate the microbial community composition of cheese. Quantitative real-time polymerase chain
Externí odkaz:
https://doaj.org/article/d686910363ee4d65826d061d2fba3afa
Publikováno v:
PeerJ, Vol 8, p e8544 (2020)
Background Quantitative real-time PCR (qPCR) is a well-established method for detecting and quantifying bacteria, and it is progressively replacing culture-based diagnostic methods in food microbiology. High-throughput qPCR using microfluidics brings
Externí odkaz:
https://doaj.org/article/954e6765767a45d1a38944915794ccff
Publikováno v:
Foods, Vol 10, Iss 12, p 3145 (2021)
As components of many cheese starter cultures, strains of Lactobacillus delbrueckii subsp. lactis (LDL) must be tested for their antimicrobial susceptibility to avoid the potential horizontal transfer of antibiotic resistance (ABR) determinants in th
Externí odkaz:
https://doaj.org/article/2fa2627b5ac94b6eaf228b65756229ea