A5018163286- Probiotics and Fermented Foods
- Protein Hydrolysis and Bioactive Peptides
- Meat and Animal Product Quality
- Enzyme Production and Characterization
- Mycotoxins in Agriculture and Food
- Microbial Metabolism and Applications
- Insect Utilization and Effects
- Microbial Metabolites in Food Biotechnology
- Advanced Chemical Sensor Technologies
- Polyamine Metabolism and Applications
- Food Industry and Aquatic Biology
- Nutrition, Genetics, and Disease
- Tea Polyphenols and Effects
- Milk Quality and Mastitis in Dairy Cows
- Essential Oils and Antimicrobial Activity
- Agricultural safety and regulations
- Identification and Quantification in Food
- Proteoglycans and glycosaminoglycans research
- Methane Hydrates and Related Phenomena
- Gut microbiota and health
- Agriculture and Rural Development Research
- Microbial Inactivation Methods
- Listeria monocytogenes in Food Safety
- Bee Products Chemical Analysis
- Antifungal resistance and susceptibility
Laboratoire des Biomolécules
2024
Université de Lorraine
2022-2024
Laboratoire de Biodiversité et Biotechnologies Microbiennes
2017-2021
Université de Bretagne Occidentale
2017-2021
Institut Agro Rennes-Angers
2017-2020
Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement
2020
Laboratoire Science & technologie du Lait & de l'œuf
2017-2019
Givaudan (France)
2017
Consumer's demand for naturally preserved food products is growing and the use of bioprotective cultures an alternative to chemical preservatives or a complementary tool hurdle technologies avoid delay fungal spoilage dairy products. To develop antifungal product biopreservation, experiments were conducted both in vitro situ. Firstly, activity 32 strains lactic acid bacteria propionibacteria was screened alone, then on combinations based 5 selected lactobacilli strains. This screening...
Many bacteria biosynthesize structurally diverse exopolysaccharides (EPS) and excrete them into their surrounding environment. The EPS functional features have found many applications in industries such as cosmetics pharmaceutics. In particular, some produced by marine are composed of uronic acids, neutral sugars, N-acetylhexosamines, may also bear sulfate groups. This suggests that they can share common structural with glycosaminoglycans (GAG) like the two (HE800 GY785) originating from...
Color is one of the first criteria to assess quality cheese. However, very limited data are available on color heterogeneity rind and its relationship with microbial community structure. In this study, a wide range smear-ripened Munster cheeses from various origins was monitored during storage by photographic imaging analysis in CIELAB space using luminance, chroma, hue angle as descriptors. Different levels inter- intra-cheese were observed. The most heterogeneous darkest orange-red colors....