Zobrazeno 1 - 10 of 59 pro vyhledávání: '"Véronique Broussolle"'
1
Akademický článek
A new fluorescence-based approach for direct visualization of coat formation during sporulation in Bacillus cereus
Autor: Armand Lablaine, Stéphanie Chamot, Mónica Serrano, Cyrille Billaudeau, Isabelle Bornard, Rut Carballido-López, Frédéric Carlin, Adriano O. Henriques, Véronique Broussolle
Publikováno v: Scientific Reports, Vol 13, Iss 1, Pp 1-15 (2023)
Abstract The human pathogenic bacteria Bacillus cereus, Bacillus anthracis and the entomopathogenic Bacillus thuringiensis form spores encased in a protein coat surrounded by a balloon-like exosporium. These structures mediate spore interactions with
Externí odkaz: https://doaj.org/article/58327b5d05a14e1b90bbfafd978154f7
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2
Akademický článek
Short-Chain and Unsaturated Fatty Acids Increase Sequentially From the Lag Phase During Cold Growth of Bacillus cereus
Autor: Marina Français, Romain Bott, Claire Dargaignaratz, Christian Giniès, Frédéric Carlin, Véronique Broussolle, Christophe Nguyen-Thé
Publikováno v: Frontiers in Microbiology, Vol 12 (2021)
Fatty acids of two mesophilic and one psychrotrophic strains of the foodborne pathogen Bacillus cereus were analyzed by gas chromatography coupled to mass spectrometry during growth at cold (10 and 12°C) vs. optimal (30°C) temperatures and during t
Externí odkaz: https://doaj.org/article/d726ed231b0f4161a19a85af84973581
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4
Akademický článek
Terroir Is the Main Driver of the Epiphytic Bacterial and Fungal Communities of Mango Carposphere in Reunion Island
Autor: Ahmed Taîbi, Ronan Rivallan, Véronique Broussolle, Dominique Pallet, Sylvie Lortal, Jean-Christophe Meile, Florentin Constancias
Publikováno v: Frontiers in Microbiology, Vol 11 (2021)
The diversity of both bacterial and fungal communities associated with mango surface was explored using a metabarcoding approach targeting fungal ITS2 and bacterial 16S (V3-V4) genomic regions. Fruits were collected in Reunion Island from two differe
Externí odkaz: https://doaj.org/article/4fb97835b3774daf994c6863ab755649
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5
Akademický článek
Insights into the Structure and Protein Composition of Moorella thermoacetica Spores Formed at Different Temperatures
Autor: Tiffany Malleck, Fatima Fekraoui, Isabelle Bornard, Céline Henry, Eloi Haudebourg, Stella Planchon, Véronique Broussolle
Publikováno v: International Journal of Molecular Sciences, Vol 23, Iss 1, p 550 (2022)
The bacterium Moorella thermoacetica produces the most heat-resistant spores of any spoilage-causing microorganism known in the food industry. Previous work by our group revealed that the resistance of these spores to wet heat and biocides was lower
Externí odkaz: https://doaj.org/article/668ef227045d43648c22e330c209a759
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6
A new fluorescence-based approach for direct visualization of coat formation during sporulation inBacillus cereus
Autor: Armand Lablaine, Stéphanie Chamot, Mónica Serrano, Cyrille Billaudeau, Isabelle Bornard, Rut Carballido-Lopez, Frédéric Carlin, Adriano O. Henriques, Véronique Broussolle
The pathogenic bacteriaBacillus cereus,Bacillus anthracisandBacillus thuringiensisform spores encased in a protein coat surrounded by a balloon-like exosporium. These structures mediate spore interactions with its environment, including the host immu
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::53f94ba5a13f5bfc0443b1a8472f3e14
https://doi.org/10.1101/2023.05.12.540479
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7
Dynamics of Bacterial and Fungal Communities of Mango: From the Tree to Ready-to-Eat Products
Autor: Ahmed Taïbi, Alioune Diop, Charlène Leneveu-Jenvrin, Véronique Broussolle, Sylvie Lortal, Jean-Michel Méot, Christian Soria, Marc Chillet, Mathieu Lechaudel, Jerôme Minier, Florentin Constancias, Fabienne Remize, Jean-Christophe Meile
Publikováno v: Food Microbiology
Processing, such as fresh cutting and drying, is essential to enhance profitability; therefore, to limit waste and reduce losses in fruit production such as mangoes. Metabarcoding and microbial enumeration methods were utilized to explore the structu
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2bf479219ac103b3802a8f197bf8e671
https://doi.org/10.2139/ssrn.4047085
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8
Short-Chain and Unsaturated Fatty Acids Increase Sequentially From the Lag Phase During Cold Growth of Bacillus cereus
Autor: Véronique Broussolle, Marina Français, Christophe Nguyen-The, Claire Dargaignaratz, Romain Bott, Christian Ginies, Frédéric Carlin
Publikováno v: Frontiers in Microbiology, Vol 12 (2021)
Frontiers in Microbiology
Frontiers in Microbiology, Frontiers Media, 2021, 12, pp.694757. ⟨10.3389/fmicb.2021.694757⟩
Fatty acids of two mesophilic and one psychrotrophic strains of the foodborne pathogen Bacillus cereus were analyzed by gas chromatography coupled to mass spectrometry during growth at cold (10 and 12°C) vs. optimal (30°C) temperatures and during t
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5a5e92813456f3745a0cbcd155158822
https://www.frontiersin.org/articles/10.3389/fmicb.2021.694757/full
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9
The morphogenetic protein CotE drives exosporium formation by positioning CotY and ExsY during sporulation of Bacillus cereus
Autor: Adriano O. Henriques, Véronique Broussolle, Armand Lablaine, Isabelle Bornard, Mónica Serrano, Stéphanie Chamot, Frédéric Carlin
The exosporium is the outermost spore layer of some Bacillus and Clostridium species and related organisms. It mediates interactions of spores with their environment, modulates spore adhesion and germination and could be implicated in pathogenesis. T
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::22cc7e2c9e8e1b56d6c5296360ae2750
https://hal.inrae.fr/hal-03091585
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10
Combined high pressure and heat treatment effectively disintegrates spore membranes and inactivates Alicyclobacillus acidoterrestris spores in acidic fruit juice beverage
Autor: Véronique Broussolle, P. Scott Chandry, Terry L. Pinfold, John P. Bowman, Catherine J. Moir, Thi Song Van Luong, Sandra Olivier
Publikováno v: Innovative Food Science & Emerging Technologies
Innovative Food Science & Emerging Technologies, 2020, 66, pp.102523. ⟨10.1016/j.ifset.2020.102523⟩
International audience; The commercial potential of high pressure and thermal processing (HPTP) was investigated against Alicyclobacillus acidoterrestris spores in commercial acidic apple juice beverage and in acidified and neutral potassium buffers.
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5340b16ce18d99f4a1d53ce7894dbde1
https://hal.inrae.fr/hal-03111270
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