Zobrazeno 1 - 10
of 15
pro vyhledávání: '"Regine Talon"'
Fermented meat products have been consumed for centuries in many different parts of the world and constitute one of the most important groups of food. Bacterial cultures are used in their manufacture to preserve the meat and confer particular texture
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
Publikováno v:
Applications of Solid Phase Microextraction ISBN: 9780854045259
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4af9b59090d0490636fa682528e78233
https://doi.org/10.1039/9781847550149-00364
https://doi.org/10.1039/9781847550149-00364
Autor:
Diane de La Pomelie, Sabine Leroy, Régine Talon, Philippe Ruiz, Philippe Gatellier, Véronique Santé-Lhoutellier
Publikováno v:
Foods, Vol 10, Iss 10, p 2415 (2021)
Escherichia coli O157:H7 is responsible for foodborne poisoning, incriminating contaminated animal food and especially beef meat. This species can survive in the digestive tract, but, up to now, very few studies have considered its survival during th
Externí odkaz:
https://doaj.org/article/802fd39008e645b7b16af6037a96d0b4
Publikováno v:
Microorganisms, Vol 9, Iss 11, p 2192 (2021)
Staphylococcus xylosus forms biofilm embedded in an extracellular polymeric matrix. As extracellular DNA (eDNA) resulting from cell lysis has been found in several staphylococcal biofilms, we investigated S. xylosus biofilm in vitro by a microscopic
Externí odkaz:
https://doaj.org/article/ab9c1a86ada74bc8b580dac3b77b5148
Publikováno v:
Frontiers in Microbiology, Vol 10 (2019)
The presence of determinants of resistance to antibiotics can constitute a possible safety hazard in coagulase-negative staphylococci (CNS), which are widely present in food of animal origin. Among CNS, S. xylosus is a species frequently isolated fro
Externí odkaz:
https://doaj.org/article/5db39d36bc2d4bd5b894dea2abef060c
Autor:
Aurore Vermassen, Sabine Leroy, Régine Talon, Christian Provot, Magdalena Popowska, Mickaël Desvaux
Publikováno v:
Frontiers in Microbiology, Vol 10 (2019)
The cell wall (CW) of bacteria is an intricate arrangement of macromolecules, at least constituted of peptidoglycan (PG) but also of (lipo)teichoic acids, various polysaccharides, polyglutamate and/or proteins. During bacterial growth and division, t
Externí odkaz:
https://doaj.org/article/ce75b83964514c10bcaa98aa531be4f3
Autor:
Sabine Leroy, Sergine Even, Pierre Micheau, Anne de La Foye, Valérie Laroute, Yves Le Loir, Régine Talon
Publikováno v:
Microorganisms, Vol 8, Iss 11, p 1807 (2020)
Staphylococcus xylosus is found in the microbiota of traditional cheeses, particularly in the rind of soft smeared cheeses. Despite its frequency, the molecular mechanisms allowing the growth and adaptation of S. xylosus in dairy products are still p
Externí odkaz:
https://doaj.org/article/3b91cd3e6f454412a4831615b3150c7c
Autor:
Caroline Chagnot, Annie Venien, Sandra Renier, Nelly Caccia, Régine Talon, Thierry Astruc, Mickaël Desvaux
Publikováno v:
Frontiers in Microbiology, Vol 8 (2017)
Escherichia coli O157:H7 is an enterohaemorrhagic E. coli (EHEC) responsible for serious diseases, especially pediatric, and of great concern for the meat industry. Meat contamination by EHEC occurs at slaughtering, especially at dehiding stage, wher
Externí odkaz:
https://doaj.org/article/c73bc30670334a4085b21ae795958489
Publikováno v:
Journal of Food Quality, Vol 2017 (2017)
Externí odkaz:
https://doaj.org/article/dcb40d03fa4c4163a60a3cbb9baaed13