Zobrazeno 1 - 10
of 67
pro vyhledávání: '"Xavier Dousset"'
Publikováno v:
Frontiers in Microbiology, Vol 12 (2021)
The aim of this study was to develop a rapid and accurate PMA-qPCR method to quantify viable Brochothrix thermosphacta in cold-smoked salmon. B. thermosphacta is one of the main food spoilage bacteria. Among seafood products, cold-smoked salmon is pa
Externí odkaz:
https://doaj.org/article/11c229ec58c3402e81e6ba8c6e2a29ec
Autor:
Aurélien Maillet, Pauline Denojean, Agnès Bouju-Albert, Erwann Scaon, Sébastien Leuillet, Xavier Dousset, Emmanuel Jaffrès, Jérôme Combrisson, Hervé Prévost
Publikováno v:
Foods, Vol 10, Iss 2, p 362 (2021)
Cold-smoked salmon is a widely consumed ready-to-eat seafood product that is a fragile commodity with a long shelf-life. The microbial ecology of cold-smoked salmon during its shelf-life is well known. However, to our knowledge, no study on the micro
Externí odkaz:
https://doaj.org/article/0924b6624b554605ad2124fb2118f479
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
Publikováno v:
Frontiers in Microbiology, Vol 12 (2021)
The aim of this study was to develop a rapid and accurate PMA-qPCR method to quantify viable Brochothrix thermosphacta in cold-smoked salmon. B. thermosphacta is one of the main food spoilage bacteria. Among seafood products, cold-smoked salmon is pa
Publikováno v:
Frontiers in Microbiology
The aim of this study was to develop a rapid and accurate PMA-qPCR method to quantify viable Brochothrix thermosphacta in cold-smoked salmon. B. thermosphacta is one of the main food spoilage bacteria. Among seafood products, cold-smoked salmon is pa
Autor:
Aurélien Maillet, Pauline Denojean, Agnès Bouju-Albert, Erwann Scaon, Sébastien Leuillet, Xavier Dousset, Emmanuel Jaffrès, Jérôme Combrisson, Hervé Prévost
Publikováno v:
Foods
Volume 10
Issue 2
Foods, Vol 10, Iss 362, p 362 (2021)
Volume 10
Issue 2
Foods, Vol 10, Iss 362, p 362 (2021)
Cold-smoked salmon is a widely consumed ready-to-eat seafood product that is a fragile commodity with a long shelf-life. The microbial ecology of cold-smoked salmon during its shelf-life is well known. However, to our knowledge, no study on the micro
Autor:
Jérôme Combrisson, Sébastien Leuillet, Agnès Bouju-Albert, Xavier Dousset, Steven Roblin, Aurélien Maillet, Pauline Vaissié, Emmanuel Jaffrès, Hervé Prévost
Publikováno v:
Food Microbiology
Food Microbiology, Elsevier, 2021, 95, pp.1-10. ⟨10.1016/j.fm.2020.103705⟩
Food Microbiology, Elsevier, 2021, 95, pp.1-10. ⟨10.1016/j.fm.2020.103705⟩
International audience; Amplicon sequencing approaches have been widely used in food bacterial ecology. However, choices regarding the methodology can bias results. In this study, bacterial communities associated with cold-smoked salmon products and
Autor:
Xavier Dousset, Samia Lakhal, Kaouther Zaafouri, Taroub Bouzaiene, Mokhtar Hamdi, Soumaya Massoudi, Manel Ziadi
Publikováno v:
Annals of Microbiology
Annals of Microbiology, Springer, 2019, 69 (13), pp.1373-1385. ⟨10.1007/s13213-019-01519-x⟩
Annals of Microbiology, Springer, 2019, 69 (13), pp.1373-1385. ⟨10.1007/s13213-019-01519-x⟩
Purpose This study aims at designing a lactic starter for caper fermentation isolated from Tunisian fermented vegetables to improve the process and produce consistent and high-quality product. Methods In this study, the lactic starter was isolated by
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f3bb9ef24291affa10ee9f16438889d4
https://hal.inrae.fr/hal-02627511
https://hal.inrae.fr/hal-02627511
Autor:
Emilie Lhomme, Xavier Dousset, Delphine Sicard, Bernard Onno, Charlotte Urien, Judith Legrand
Publikováno v:
Food Microbiology
Food Microbiology, Elsevier, 2016, 53 (part A), pp.41-50. ⟨10.1016/j.fm.2014.11.014⟩
Food Microbiology, Elsevier, 2016, 53 (part A), pp.41-50. ⟨10.1016/j.fm.2014.11.014⟩
Natural sourdoughs are commonly used in bread-making processes, especially for organic bread. Despite its role in bread flavor and dough rise, the stability of the sourdough microbial community during and between bread-making processes is debated. We
Autor:
Xavier Dousset, Marco Gobbetti, Bernard Onno, Maria De Angelis, Anna Lattanzi, Guylaine Lacaze, Emilie Lhomme, Fabio Minervini
Publikováno v:
International Journal of Food Microbiology
International Journal of Food Microbiology, Elsevier, 2015, 215, pp.161-170. ⟨10.1016/j.ijfoodmicro.2015.09.015⟩
International Journal of Food Microbiology, Elsevier, 2015, 215, pp.161-170. ⟨10.1016/j.ijfoodmicro.2015.09.015⟩
International audience; Sixteen sourdoughs (FS1–FS16) used for the manufacture of traditional French breads were characterized by strongly acid conditions (median value of pH 3.5). The concentration of free amino acids (FAA) was highly variable, du