A5025512898- Probiotics and Fermented Foods
- Microbial Metabolic Engineering and Bioproduction
- Microbial Metabolites in Food Biotechnology
- Milk Quality and Mastitis in Dairy Cows
- Genomics and Phylogenetic Studies
- Protein Hydrolysis and Bioactive Peptides
- Fermentation and Sensory Analysis
- Enzyme Production and Characterization
- Microbial Metabolism and Applications
- Metabolism and Genetic Disorders
- Bacteriophages and microbial interactions
- Enzyme Structure and Function
- Meat and Animal Product Quality
- Enzyme Catalysis and Immobilization
- Identification and Quantification in Food
- Gut microbiota and health
- Bacterial Genetics and Biotechnology
- Listeria monocytogenes in Food Safety
- Molecular Biology Techniques and Applications
- Food Quality and Safety Studies
- Microbial Inactivation Methods
- Oral microbiology and periodontitis research
- Biochemical and biochemical processes
- Biofuel production and bioconversion
- Protein purification and stability
AgroParisTech
2007-2024
ParisTech
2024
Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement
2024
Université Paris-Saclay
2019-2024
SayFood - Food and Bioproduct Engineering
2024
Food Process Engineering and Microbiology
2008-2019
Andover Eye Associates
2014
Institut National de la Recherche Agronomique
1996-2011
Université de Bourgogne
1994
Institut National des Sciences Appliquées de Toulouse
1993
The interactions that occur during the ripening of smear cheeses are not well understood. Yeast-yeast and yeast-bacterium were investigated within a microbial community composed three yeasts six bacteria found in cheese. growth dynamics this was precisely described model cheese, Lotka-Volterra used to evaluate species interactions. Subsequently, effects on ecosystem functioning yeast omissions evaluated. It both omission study negative occurred between yeasts. Yarrowia lipolytica inhibited...
Microbial communities of traditional cheeses are complex and insufficiently characterized. The origin, safety functional role in cheese making these microbial still not well understood. Metagenomic analysis by high throughput shotgun sequencing is a promising approach to characterize their genomic profiles. Such analyses, however, critically depend on the availability appropriate reference genome databases against which reads can be aligned. We built catalog suitable for short read...
Arthrobacter arilaitensis is one of the major bacterial species found at surface cheeses, especially in smear-ripened where it contributes to typical colour, flavour and texture properties final product. The A. Re117 genome composed a 3,859,257 bp chromosome two plasmids 50,407 8,528 bp. shares large regions synteny with chromosomes three environmental strains for which sequences are available: aurescens TC1, chlorophenolicus A6 sp. FB24. In contrast however, 4.92% ISs elements, portion that...
Brevibacterium strains are widely used for the manufacturing of surface-ripened cheeses, contributing to breakdown lipids and proteins producing volatile sulfur compounds red-orange pigments. The objective present study was perform comparative genomic analyses in order better understand mechanisms involved their ability grow on cheese surface differences between strains. genomes 23 strains, including twelve isolated from were compared gene repertoire salt tolerance, iron acquisition,...
ABSTRACT The flora on the surface of smear-ripened cheeses is composed numerous species bacteria and yeasts that contribute to production desired organoleptic properties. Due absence selective media, it very difficult quantify cheese bacteria, and, consequently, ecology microflora has not been extensively investigated. We developed a SYBR green I real-time PCR method Corynebacterium casei , major cheeses, using primers designed target 16S rRNA gene. It was possible recover C. genomic DNA...
ABSTRACT In situ gene expression studies are promising approaches for improving our understanding of the cheese microbial flora. This requires efficient RNA extraction methods, but cheeses scarce. The objective present study was to determine whether samples compatible with quantitative mRNA transcript analyses can be obtained without separating cells from matrix. method that we describe, cellular processes stopped at very beginning procedure. When were produced Lactococcus lactis LD61 as...
ABSTRACT Staphylococcus equorum subsp. is a member of the coagulase-negative staphylococcus group and frequently isolated from fermented food products food-processing environments. It contributes to formation aroma compounds during ripening foods, especially cheeses sausages. Here, we report draft genome sequence Mu2 provide insights into its physiology compare it with other species.
We investigated the carbon dioxide metabolism of Streptococcus thermophilus, evaluating phenotype a phosphoenolpyruvate carboxylase-negative mutant obtained by replacement functional ppc gene with deleted and inactive version, Deltappc. The growth was compared to that parent strain in chemically defined medium milk, supplemented or not L-aspartic acid, final product metabolic pathway governed carboxylase. It concluded aspartate present milk is sufficient for S. thermophilus. As consequence,...
Following treatment with the mutagen N-methyl-N'-nitro-N-nitrosoguanidine, three mutants of Lactococcus lactis subsp. biovar diacetylactis CNRZ 483 that produced diacetyl and acetoin from glucose were isolated. The lactate dehydrogenase activity these was strongly attenuated, less than parental strain. kinetic properties strain revealed differences in affinity enzyme for pyruvate, NADH, fructose-1,6-diphosphate. When cultured aerobically, transformed 2.3% to no or 2,3-butanediol. Under same...
α‐Acetolactate decarboxylase from Lactococcus lactis subsp. NCDO 2118 was expressed at low levels in cell extracts and also unstable. The purification carried out E. coli which the enzyme 36‐fold higher. specific activity 24‐fold enhanced after purification. main characteristics of α‐acetolactate were: (i) activation by three branched chain amino acids leucine, valine isoleucine; (ii) allosteric properties displayed absence Michaelis kinetics presence leucine. is composed six identical...
ABSTRACT Lactococcus lactis subsp. biovar diacetylactis strains are utilized in several industrial processes for producing the flavoring compound diacetyl or its precursor α-acetolactate. Using random mutagenesis with nitrosoguanidine, we selected mutants that were deficient α-acetolactate decarboxylase and had low lactate dehydrogenase activity. The produced large amounts of anaerobic milk cultures but not aerobic cultures, except when medium was supplemented catalase, yeast extract, hemoglobin.
Ripening cultures containing fungi and bacteria are widely used in smear-ripened cheese production processes, but little is known about the biotic interactions of typical ripening microorganisms at surface cheese. We developed a lab-scale mini-cheese model to investigate synthetic community that was composed Debaryomyces hansenii, Brevibacterium aurantiacum, Hafnia alvei, three species commonly for production. Transcriptomic analyses samples produced with different combinations these...
Eight Gram-stain-negative bacterial strains were isolated from cheese rinds sampled in France. On the basis of 16S rRNA gene sequence analysis, all isolates assigned to genus Halomona s. Phylogenetic investigations, including studies, multilocus reconstruction a pan-genome phylogenetic tree with concatenated core-genome content and average nucleotide identity (ANI) calculations, revealed that they constituted three novel well-supported clusters. The closest relative species, determined using...
Aims: Some fungi present on the surface of grapes may have a negative effect quality wine. The aim this study was to evaluate PCR‐denaturing gradient gel electrophoresis (PCR‐DGGE), for establishment fungal community profiles from grapes, in order monitor potentially involved wine defects. Methods and Results: A fragment β‐tubulin gene amplified filamentous yeasts described analysed using two different denaturing gels constitute reference database. use sequences instead ITS rDNA PCR‐DGGE...