Zobrazeno 1 - 10
of 58
pro vyhledávání: '"Stéphane Chaillou"'
Publikováno v:
Microbiology Spectrum, Vol 12, Iss 6 (2024)
ABSTRACT The management of food fermentation is still largely based on empirical knowledge, as the dynamics of microbial communities and the underlying metabolic networks that produce safe and nutritious products remain beyond our understanding. Alth
Externí odkaz:
https://doaj.org/article/ff9f0e97c68546388e253e5b60fddd51
Autor:
Simon Poirier, Gwendoline Coeuret, Marie-Christine Champomier-Vergès, Marie-Hélène Desmonts, Dalal Werner, Carole Feurer, Bastien Frémaux, Sandrine Guillou, Ngoc-Du Martin Luong, Olivier Rué, Valentin Loux, Monique Zagorec, Stéphane Chaillou, on behalf of the ANR Redlosses Consortium Group
Publikováno v:
Frontiers in Microbiology, Vol 14 (2023)
BackgroundThe use of omics data for monitoring the microbial flow of fresh meat products along a production line and the development of spoilage prediction tools from these data is a promising but challenging task. In this context, we produced a larg
Externí odkaz:
https://doaj.org/article/c08baa0847e043ab9854e41da98b503e
Autor:
Pauline Claus, Thomas Cattenoz, Sophie Landaud, Stéphane Chaillou, Anne-Claire Peron, Gwendoline Coeuret, Sami Slimani, Thierry Livache, Yann Demarigny, Daniel Picque
Publikováno v:
Future Foods, Vol 5, Iss , Pp 100106- (2022)
The aim of this study was to evaluate the capacity of an electronic nose, the NeOse Pro, to assess the alteration of two food matrixes of animal origin, beef and salmon. For each matrix, two types of samples were analyzed, natural samples and simplif
Externí odkaz:
https://doaj.org/article/d20b725257a34de79461a8d7d6ffa751
Autor:
Simon Poirier, Ngoc-Du Martin Luong, Valérie Anthoine, Sandrine Guillou, Jeanne-Marie Membré, Nicolas Moriceau, Sandrine Rezé, Monique Zagorec, Carole Feurer, Bastien Frémaux, Sabine Jeuge, Emeline Robieu, Marie Champomier-Vergès, Gwendoline Coeuret, Emilie Cauchie, Georges Daube, Nicolas Korsak, Louis Coroller, Noémie Desriac, Marie-Hélène Desmonts, Rodérick Gohier, Dalal Werner, Valentin Loux, Olivier Rué, Marie-Hélène Dohollou, Tatiana Defosse, Stéphane Chaillou
Publikováno v:
Data in Brief, Vol 30, Iss , Pp 105453- (2020)
Data in this article provide detailed information on the diversity of bacterial communities present on 576 samples of raw pork or poultry sausages produced industrially in 2017. Bacterial growth dynamics and diversity were monitored throughout the re
Externí odkaz:
https://doaj.org/article/b74ea3b8ca5c45b39165e975a7cd1472
Autor:
Lucrecia C Terán, Sergio A Cuozzo, María C Aristimuño Ficoseco, Silvina Fadda, Stéphane Chaillou, Marie-Christine Champomier-Vergès, Monique Zagorec, Elvira M Hébert, Raúl R Raya
Publikováno v:
PLoS ONE, Vol 15, Iss 4, p e0230857 (2020)
The nucleotide sequences of plasmids pRC12 (12,342 bp; GC 43.99%) and pRC18 (18,664 bp; GC 34.33%), harbored by the bacteriocin-producer Lactobacillus curvatus CRL 705, were determined and analyzed. Plasmids pRC12 and pRC18 share a region with high D
Externí odkaz:
https://doaj.org/article/2534a4eec0be4be0aa42a5e058cba0f6
Autor:
Stéphane Chaillou, Mihanta Ramaroson, Gwendoline Coeuret, Albert Rossero, Valérie Anthoine, Marie Champomier-Vergès, Nicolas Moriceau, Sandrine Rezé, Jean-Luc Martin, Sandrine Guillou, Monique Zagorec
Publikováno v:
Microorganisms, Vol 10, Iss 2, p 456 (2022)
We investigated the combined effects of biopreservation and high-pressure treatment on bacterial communities of diced cooked ham prepared with diminished nitrite salt. First, bacterial communities of four commercial brands of diced cooked ham from lo
Externí odkaz:
https://doaj.org/article/20dfeb292e9144b8a1b017de6cfe4a1a
Autor:
Simon Poirier, Olivier Rué, Gwendoline Coeuret, Marie-Christine Champomier-Vergès, Valentin Loux, Stéphane Chaillou
Publikováno v:
BMC Research Notes, Vol 11, Iss 1, Pp 1-5 (2018)
Abstract Objectives Sequencing of 16S rDNA V3–V4 region is widely applied for food community profiling. However, two different universal forward primers (named here MUYZER-primer1 and KLINDWORTH-primer2) targeting an identical conservative sequence
Externí odkaz:
https://doaj.org/article/7d5b6345eb2c4f0ca0b56fd930efd0c2
Autor:
Afef Najjari, Houda Amairi, Stéphane Chaillou, Diego Mora, Abdellatif Boudabous, Monique Zagorec, Hadda Ouzari
Publikováno v:
Journal of Advanced Research, Vol 7, Iss 1, Pp 155-163 (2016)
Lactobacillus sakei, a lactic acid bacterium naturally found in fresh meat and sea products, is considered to be one of the most important bacterial species involved in meat fermentation and bio-preservation. Several enzymes of Lb. sakei species cont
Externí odkaz:
https://doaj.org/article/c9e013515b4d43419ae374416525925c
Autor:
Simon Poirier, Olivier Rué, Raphaëlle Peguilhan, Gwendoline Coeuret, Monique Zagorec, Marie-Christine Champomier-Vergès, Valentin Loux, Stéphane Chaillou
Publikováno v:
PLoS ONE, Vol 13, Iss 9, p e0204629 (2018)
Meat and seafood spoilage ecosystems harbor extensive bacterial genomic diversity that is mainly found within a small number of species but within a large number of strains with different spoilage metabolic potential. To decipher the intraspecies div
Externí odkaz:
https://doaj.org/article/a8cb1bdf51a54d49a049582cf6e77715
Autor:
Stéphane Chaillou, Isabelle Lucquin, Afef Najjari, Monique Zagorec, Marie-Christine Champomier-Vergès
Publikováno v:
PLoS ONE, Vol 8, Iss 9, p e73253 (2013)
Lactobacillus sakei plays a major role in meat fermentation and in the preservation of fresh meat. The large diversity of L. sakei strains represents a valuable and exploitable asset in the development of a variety of industrial applications; however
Externí odkaz:
https://doaj.org/article/b87c96c1dc234531b9630d8cb39777dd