Search Results - "Planchon, Stella"

Spore-forming bacteria responsible for food spoilage by André, Stéphane, Vallaeys, Tatiana, Planchon, Stella

“…This review explores the main spore-forming bacteria involved in the spoilage of various processed foods. Bakery products are specifically spoiled by Bacillus…”
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Absence of oxygen affects the capacity to sporulate and the spore properties of Bacillus cereus by Abbas, Amina Aicha, Planchon, Stella, Jobin, Michel, Schmitt, Philippe

“…This study was performed to evaluate the effect of anaerobiosis on the formation of Bacillus cereus spores and their resulting properties. For this purpose, an…”
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Insights into the Structure and Protein Composition of Moorella thermoacetica Spores Formed at Different Temperatures by Malleck, Tiffany, Fekraoui, Fatima, Bornard, Isabelle, Henry, Céline, Haudebourg, Eloi, Planchon, Stella, Broussolle, Véronique

“…The bacterium produces the most heat-resistant spores of any spoilage-causing microorganism known in the food industry. Previous work by our group revealed…”
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A new chemically defined medium for the growth and sporulation of Bacillus cereus strains in anaerobiosis by Abbas, Amina Aicha, Planchon, Stella, Jobin, Michel, Schmitt, Philippe

“…A new chemically defined liquid medium, MODS, was developed for the aerobic growth and anaerobic growth and sporulation of Bacillus cereus strains. The…”
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Method for assessing the biodegradation of poly(lactic acid) in vitro (on agar plates): Application using PLA oligomers and Bacillus licheniformis vegetative cells or spores by Durairaju, Pragadiswary, Bouarab, Lynda, Cottaz, Amandine, Planchon, Stella, Oulahal, Nadia, Joly, Catherine

“…This study focuses on an improvement of the clear zone method using agar plates, a widely used method for screening polymer degraders. The improvement consists…”
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Convergence of Bigelow and Arrhenius models over a wide range of heating temperatures by André, Stéphane, Leguerinel, Ivan, Palop, Alfredo, Desriac, Noémie, Planchon, Stella, Mafart, Pierre

“…The heat resistance of the bacterial spores of Moorella thermoacetica, Clostridium sporogenes, Geobacillus stearothermophilus and Bacillus coagulans was…”
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Temperature impacts the sporulation capacities and spore resistance of Moorella thermoacetica by Malleck, Tiffany, Daufouy, Guillaume, André, Stéphane, Broussolle, Véronique, Planchon, Stella

“…Temperatures encountered in cannery allow growth of thermophilic spore-forming bacteria, including the strictly anaerobe Moorella thermoacetica, which grows…”
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Synergistic interaction between pH and NaCl in the limits of germination and outgrowth of Clostridium sporogenes and Group I Clostridium botulinum vegetative cells and spores after heat treatment by Boix, Emmanuelle, Coroller, Louis, Couvert, Olivier, Planchon, Stella, van Vliet, Arnoud H.M., Brunt, Jason, Peck, Michael W., Rasetti-Escargueil, Christine, Lemichez, Emmanuel, Popoff, Michel R., André, Stéphane

“…Group I Clostridium botulinum and Clostridium sporogenes are physiologically and genetically closely related. Both are widely distributed in the environment…”
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Spores of Bacillus cereus strain KBAB4 produced at 10 °C and 30 °C display variations in their properties by Planchon, Stella, Dargaignaratz, Claire, Levy, Caroline, Ginies, Christian, Broussolle, Véronique, Carlin, Frédéric

“…Spores of the psychrotrophic Bacillus cereus KBAB4 strain were produced at 10 °C and 30 °C in fermentors. Spores produced at 30 °C were more resistant to wet…”
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Contamination pathways of spore-forming bacteria in a vegetable cannery by Durand, Loïc, Planchon, Stella, Guinebretiere, Marie-Hélène, André, Stéphane, Carlin, Frédéric, Remize, Fabienne

“…Spoilage of low-acid canned food during prolonged storage at high temperatures is caused by heat resistant thermophilic spores of strict or facultative…”
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Genotypic and phenotypic characterization of foodborne Geobacillus stearothermophilus by Durand, Loïc, Planchon, Stella, Guinebretiere, Marie-Hélène, Carlin, Frédéric, Remize, Fabienne

“…Geobacillus stearothermophilus is the main thermophilic spore former involved in flat sour spoilage of canned foods. Three typing methods were tested and…”
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Spores of Bacillus cereus strain KBAB4 produced at 10 degrees C and 30 degrees C display variations in their properties by Tichit-Planchon, S, Dargaignaratz, Claire, Lew, C., Ginies, Christian, Broussolle, Veronique V., Carlin, Frederic F.

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Comparative Subproteome Analyses of Planktonic and Sessile Staphylococcus xylosus C2a: New Insight in Cell Physiology of a Coagulase-Negative Staphylococcus in Biofilm by Planchon, Stella, Desvaux, Mickaël, Chafsey, Ingrid, Chambon, Christophe, Leroy, Sabine, Hébraud, Michel, Talon, Régine

“…Staphylococcus xylosus is a Gram-positive bacterium found on the skin of mammals and frequently isolated from food plants and fermented cheese or meat. To gain…”
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Proteomic Analysis of Cell Envelope from Staphylococcus xylosus C2a, a Coagulase-Negative Staphylococcus by Planchon, Stella, Chambon, Christophe, Desvaux, Mickaël, Chafsey, Ingrid, Leroy, Sabine, Talon, Régine, Hébraud, Michel

“…Staphylococcus xylosus is a saprophytic bacterium commonly found on skin of mammals but also used for its organoleptic properties in manufacturing of fermented…”
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Spores of Bacillus cereus strain KBAB4 produced at 10 degree C and 30 degree C display variations in their properties by Planchon, Stella, Dargaignaratz, Claire, Levy, Caroline, Ginies, Christian, Broussolle, Veronique, Carlin, Frederic

“…Spores of the psychrotrophic Bacillus cereus KBAB4 strain were produced at 10 degree C and 30 degree C in fermentors. Spores produced at 30 degree C were more…”
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Formation of biofilm by Staphylococcus xylosus by Planchon, S., Gaillard-Martinie, B., Dordet-Frisoni, E., Bellon-Fontaine, M.N., Leroy, S., Labadie, J., Hébraud, M., Talon, R.

“…The ability of 12 Staphylococcus xylosus strains to form biofilm was determined through the study of different criteria. Eleven out of the 12 strains were able…”
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The Genetics of Microbial Starters by Anba‐Mondoloni, Jamila, Champomier‐Vergès, Marie‐Christine, Zagorec, Monique, Leroy, Sabine, Dordet‐Frisoni, Emilie, Planchon, Stella, Talon, Régine

“…The main bacterial species used in meat fermentation are lactic acid bacteria and coagulase‐negative staphylococci. Genetic studies have provided basic…”
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