Impact of Leavening Agent and Wheat Variety on Bread Organoleptic and Nutritional Quality

Autor: Lauriane Mietton, Marie-Françoise Samson, Thérèse Marlin, Teddy Godet, Valérie Nolleau, Stéphane Guezenec, Diego Segond, Thibault Nidelet, Dominique Desclaux, Delphine Sicard

Publikováno v: Microorganisms, Vol 10, Iss 7, p 1416 (2022)

Leavened bread can be made with different wheat varieties and leavening agents. Several studies have now demonstrated that each of these factors can play a role in bread quality. However, their relative impact in artisanal bread making remains to be

Externí odkaz: https://doaj.org/article/bcdfead20b2349319a402e0d82f57f7e

Microbial community dispersal from wheat grains to sourdoughs: A contribution of participatory research

Autor: Lucas von Gastrow, Elisa Michel, Judith Legrand, Rémy Amelot, Diego Segond, Stéphane Guezenec, Olivier Rué, Véronique Chable, Isabelle Goldringer, Xavier Dousset, Estelle Serpolay‐Bessoni, Bruno Taupier‐Letage, Camille Vindras‐Fouillet, Bernard Onno, Florence Valence, Delphine Sicard

Publikováno v: Molecular Ecology. 32:2413-2427

Understanding microbial dispersal is critical to understand the dynamics and evolution of microbial communities. However, microbial dispersal is difficult to study because of uncertainty about their vectors of migration. This applies to both microbia

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9eb38a4e2f9af45c8784bac8956f4735
https://doi.org/10.1111/mec.16630

Interactions between

Autor: Belén, Carbonetto, Thibault, Nidelet, Stéphane, Guezenec, Marc, Perez, Diego, Segond, Delphine, Sicard

Publikováno v: Microorganisms

Sourdoughs harbor simple microbial communities usually composed of a few prevailing lactic acid bacteria species (LAB) and yeast species. However, yeast and LAB found in sourdough have been described as highly diverse. Even if LAB and yeast associati

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=pmid________::ea941c136851b591a89f597549afab68
https://pubmed.ncbi.nlm.nih.gov/32053958

Characterization of relative abundance of lactic acid bacteria species in French organic sourdough by cultural, qPCR and MiSeq high-throughput sequencing methods

Autor: Emilie Lhomme, Delphine Sicard, Stéphane Guezenec, Elisa Michel, Bernard Onno, Xavier Dousset, Marion Deffrasnes, Clarisse Monfort, Matthieu Barret

Publikováno v: International Journal of Food Microbiology
International Journal of Food Microbiology, Elsevier, 2016, 239, pp.35-43. ⟨10.1016/j.ijfoodmicro.2016.07.034⟩
International Journal of Food Microbiology (239), 35-43. (2016)

International audience; In order to contribute to the description of sourdough LAB composition, MiSeq sequencing and qPCR methods were performed in association with cultural methods. A panel of 16 French organic bakers and farmer-bakers were selected

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6c5de0bafba2a8bcf49d1064756da97f
https://hal.archives-ouvertes.fr/hal-01527569

Mur-LH, the Broad-Spectrum Endolysin of Lactobacillus helveticus Temperate Bacteriophage φ-0303

Autor: Michel Piot, Stéphane Guezenec, Stéphanie-Marie Deutsch, Sylvie Lortal, Simon J. Foster

Publikováno v: Applied and Environmental Microbiology. 70:96-103

The phenomenon of lysis in fermentation industries, especially the dairy industry, is very significant. Two mechanisms can be involved: either an autolysin, which is a bacterial enzyme capable of degrading cell wall peptidoglycan under specific condi

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5ce610c4d3116d331d25c09184522fa3
https://doi.org/10.1128/aem.70.1.96-103.2004