Zobrazeno 1 - 10
of 194
pro vyhledávání: '"Patrick, Gervais"'
Autor:
Aurore Bodzen, Audrey Jossier, Sébastien Dupont, Pierre-Yves Mousset, Laurent Beney, Sophie Lafay, Patrick Gervais
Publikováno v:
BMC Biotechnology, Vol 21, Iss 1, Pp 1-10 (2021)
Abstract Background Stabilization of freeze-dried lactic acid bacteria during long-term storage is challenging for the food industry. Water activity of the lyophilizates is clearly related to the water availability and maintaining a low aw during sto
Externí odkaz:
https://doaj.org/article/11cfc2ae61934158b840c352f69ff213
Autor:
Stéphane Guyot, Laurence Pottier, Lucie Bertheau, Jennifer Dumont, Eminence Dorelle Hondjuila Miokono, Sébastien Dupont, Mélanie Ragon, Emmanuel Denimal, Ambroise Marin, John E. Hallsworth, Laurent Beney, Patrick Gervais
Publikováno v:
Microbial Biotechnology, Vol 14, Iss 4, Pp 1445-1461 (2021)
Summary Although mechanisms involved in response of Saccharomyces cerevisiae to osmotic challenge are well described for low and sudden stresses, little is known about how cells respond to a gradual increase of the osmotic pressure (reduced water act
Externí odkaz:
https://doaj.org/article/eeeb180a73b4414a85f83e20105ba7f6
Autor:
Aurore Bodzen, Audrey Jossier, Sébastien Dupont, Pierre-Yves Mousset, Laurent Beney, Sophie Lafay, Patrick Gervais
Publikováno v:
Food Technology and Biotechnology, Vol 59, Iss 4, Pp 443-453 (2021)
Research background. Freeze-drying is the most widely used dehydration process in the food industry for the stabilization of bacteria. Studies have shown the effectiveness of an acid prestress in increasing the resistance of lactic acid bacteria to f
Externí odkaz:
https://doaj.org/article/5c7986d81c7a444681e29283fc23df56
Autor:
Aurore Bodzen, Cyril Iaconelli, Alexandre Charriau, Sebastien Dupont, Laurent Beney, Patrick Gervais
Publikováno v:
Applied Food Biotechnology, Vol 7, Iss 1, Pp 1-9 (2020)
Background and objective: Presence of oxygen during production and rehydration of freeze-dried starters and probiotics can decrease viability of the bacteria. Indeed, removal of water from cells during freeze-drying can promote dysfunction in anti-ox
Externí odkaz:
https://doaj.org/article/da65f3ff053149709b00435aee20acbc
Autor:
Sebastien Dupont, Paul Fleurat-Lessard, Richtier Gonçalves Cruz, Céline Lafarge, Cédric Grangeteau, Fairouz Yahou, Patricia Gerbeau-Pissot, Odonírio Abrahão Júnior, Patrick Gervais, Françoise Simon-Plas, Philippe Cayot, Laurent Beney
Publikováno v:
Antioxidants, Vol 10, Iss 7, p 1024 (2021)
Although the functions and structural roles of sterols have been the subject of numerous studies, the reasons for the diversity of sterols in the different eukaryotic kingdoms remain unclear. It is thought that the specificity of sterols is linked to
Externí odkaz:
https://doaj.org/article/2f3e37f173f941bc90a1057b962e7537
Autor:
Emilie Lang, Stéphane Guyot, Caroline Peltier, Pablo Alvarez-Martin, Jean-Marie Perrier-Cornet, Patrick Gervais
Publikováno v:
Frontiers in Microbiology, Vol 9 (2018)
Because of the ability of foodborne pathogens to survive in low-moisture foods, their decontamination is an important issue in food protection. This study aimed to clarify some of the cellular mechanisms involved in inactivation of foodborne pathogen
Externí odkaz:
https://doaj.org/article/a580b435cbce4c5f90f4623d27f17e9e
Autor:
Séverine Vessot, Ghania Degobert, Géraldine Agusti, Claudia Cogne, Julien Andrieu, Laurent Beney, Patrick Gervais, Sylvie Moundanga
Publikováno v:
Proceedings of the 22nd International Drying Symposium on Drying Technology - IDS '22.
Autor:
Emilie Lang, Stéphane Guyot, Pablo Alvarez-Martin, Jean-Marie Perrier-Cornet, Patrick Gervais
Publikováno v:
Frontiers in Microbiology, Vol 8 (2017)
Due to the ability of foodborne pathogens to survive in low moisture food, the decontamination of milk powder is an important issue in food protection. The safety of food products is, however, not always insured and the different steps in the process
Externí odkaz:
https://doaj.org/article/61ed8b40e206441aa3208dd728e20754
Autor:
Audrey Jossier, Laurent Beney, Sophie Lafay, Aurore Bodzen, Patrick Gervais, Sébastien Dupont, Pierre-Yves Mousset
Publikováno v:
Food Technology and Biotechnology. 59:443-453
Research background. Freeze-drying is the most widely used dehydration process in the food industry for the stabilization of bacteria. Studies have shown the effectiveness of an acid prestress in increasing the resistance of lactic acid bacteria to f
Autor:
Aurore, Bodzen, Audrey, Jossier, Sébastien, Dupont, Pierre-Yves, Mousset, Laurent, Beney, Sophie, Lafay, Patrick, Gervais
Publikováno v:
Food Technology and Biotechnology, Vol 59, Iss 4, Pp 443-453 (2021)
Food Technology and Biotechnology
Volume 59
Issue 4
Food Technology and Biotechnology
Volume 59
Issue 4
Research background. Freeze-drying is the most widely used dehydration process in the food industry for the stabilization of bacteria. Studies have shown the effectiveness of an acid prestress in increasing the resistance of lactic acid bacteria to f