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Items: 30

1.

Key odor and physicochemical characteristics of raw and roasted jicaro seeds (Crescentia alata K.H.B.).

Corrales CV, Lebrun M, Vaillant F, Madec MN, Lortal S, Pérez AM, Fliedel G.

Food Res Int. 2017 Jun;96:113-120. doi: 10.1016/j.foodres.2017.03.009. Epub 2017 Mar 11.

PMID:
28528090
2.

Bacterial Colonies in Solid Media and Foods: A Review on Their Growth and Interactions with the Micro-Environment.

Jeanson S, Floury J, Gagnaire V, Lortal S, Thierry A.

Front Microbiol. 2015 Dec 1;6:1284. doi: 10.3389/fmicb.2015.01284. eCollection 2015. Review.

3.

Streptococcus thermophilus, an emerging and promising tool for heterologous expression: Advantages and future trends.

Lecomte X, Gagnaire V, Lortal S, Dary A, Genay M.

Food Microbiol. 2016 Feb;53(Pt A):2-9. doi: 10.1016/j.fm.2015.05.003. Epub 2015 May 19. Review.

PMID:
26611164
4.

Spatial Distribution of Lactococcus lactis Colonies Modulates the Production of Major Metabolites during the Ripening of a Model Cheese.

Le Boucher C, Gagnaire V, Briard-Bion V, Jardin J, Maillard MB, Dervilly-Pinel G, Le Bizec B, Lortal S, Jeanson S, Thierry A.

Appl Environ Microbiol. 2015 Oct 23;82(1):202-10. doi: 10.1128/AEM.02621-15. Print 2016 Jan 1.

5.

Flexibility and Charge of Solutes as Factors That Determine Their Diffusion in Casein Suspensions and Gels.

Silva JV, Pezennec S, Lortal S, Floury J.

J Agric Food Chem. 2015 Jul 29;63(29):6624-32. doi: 10.1021/acs.jafc.5b02401. Epub 2015 Jul 15.

PMID:
26154894
6.

Diffusion of solutes inside bacterial colonies immobilized in model cheese depends on their physicochemical properties: a time-lapse microscopy study.

Floury J, El Mourdi I, Silva JV, Lortal S, Thierry A, Jeanson S.

Front Microbiol. 2015 Apr 30;6:366. doi: 10.3389/fmicb.2015.00366. eCollection 2015.

7.

The naturally competent strain Streptococcus thermophilus LMD-9 as a new tool to anchor heterologous proteins on the cell surface.

Lecomte X, Gagnaire V, Briard-Bion V, Jardin J, Lortal S, Dary A, Genay M.

Microb Cell Fact. 2014 Jun 5;13:82. doi: 10.1186/1475-2859-13-82.

8.

Wooden Tools: Reservoirs of Microbial Biodiversity in Traditional Cheesemaking.

Lortal S, Licitra G, Valence F.

Microbiol Spectr. 2014 Feb;2(1):CM-0008-2012. doi: 10.1128/microbiolspec.CM-0008-2012. Review.

PMID:
26068076
9.

Peptidoglycan hydrolases as species-specific markers to differentiate Lactobacillus helveticus from Lactobacillus gallinarum and other closely related homofermentative lactobacilli.

Jebava I, Chuat V, Lortal S, Valence F.

Curr Microbiol. 2014 Apr;68(4):551-7. doi: 10.1007/s00284-013-0512-5. Epub 2013 Dec 21.

PMID:
24362553
10.

Microgradients of pH do not occur around Lactococcus colonies in a model cheese.

Jeanson S, Floury J, Issulahi AA, Madec MN, Thierry A, Lortal S.

Appl Environ Microbiol. 2013 Oct;79(20):6516-8. doi: 10.1128/AEM.01678-13. Epub 2013 Aug 9.

11.

Structural studies of the cell wall polysaccharides from three strains of Lactobacillus helveticus with different autolytic properties: DPC4571, BROI, and LH1.

Vinogradov E, Valence F, Maes E, Jebava I, Chuat V, Lortal S, Grard T, Guerardel Y, Sadovskaya I.

Carbohydr Res. 2013 Sep 20;379:7-12. doi: 10.1016/j.carres.2013.05.020. Epub 2013 Jun 12.

PMID:
23831635
12.

The efficacy of nisin can drastically vary when produced in situ in model cheeses.

Aly S, Floury J, Piot M, Lortal S, Jeanson S.

Food Microbiol. 2012 Oct;32(1):185-90. doi: 10.1016/j.fm.2012.06.001. Epub 2012 Jun 15.

PMID:
22850391
13.

Quantitative proteomic analysis of bacterial enzymes released in cheese during ripening.

Jardin J, Mollé D, Piot M, Lortal S, Gagnaire V.

Int J Food Microbiol. 2012 Apr 2;155(1-2):19-28. doi: 10.1016/j.ijfoodmicro.2012.01.008. Epub 2012 Jan 18.

PMID:
22305888
14.

Reverse transcription quantitative PCR revealed persistency of thermophilic lactic acid bacteria metabolic activity until the end of the ripening of Emmental cheese.

Falentin H, Henaff N, Le Bivic P, Deutsch SM, Parayre S, Richoux R, Sohier D, Thierry A, Lortal S, Postollec F.

Food Microbiol. 2012 Feb;29(1):132-40. doi: 10.1016/j.fm.2011.09.009. Epub 2011 Sep 29.

PMID:
22029927
15.

Uncommonly thorough hydrolysis of peptides during ripening of Ragusano cheese revealed by tandem mass spectrometry.

Gagnaire V, Carpino S, Pediliggieri C, Jardin J, Lortal S, Licitra G.

J Agric Food Chem. 2011 Dec 14;59(23):12443-52. doi: 10.1021/jf2027268. Epub 2011 Nov 10.

PMID:
22017730
16.

Nisin quantification by ELISA allows the modeling of its apparent diffusion coefficient in model cheeses.

Aly S, Floury J, Famelart MH, Madec MN, Dupont D, Le Gouar Y, Lortal S, Jeanson S.

J Agric Food Chem. 2011 Sep 14;59(17):9484-90. doi: 10.1021/jf2008474. Epub 2011 Aug 11.

PMID:
21770386
17.

The nine peptidoglycan hydrolases genes in Lactobacillus helveticus are ubiquitous and early transcribed.

Jebava I, Plockova M, Lortal S, Valence F.

Int J Food Microbiol. 2011 Jul 15;148(1):1-7. doi: 10.1016/j.ijfoodmicro.2011.04.015. Epub 2011 Apr 21.

PMID:
21571387
18.

Original features of cell-envelope proteinases of Lactobacillus helveticus. A review.

Sadat-Mekmene L, Genay M, Atlan D, Lortal S, Gagnaire V.

Int J Food Microbiol. 2011 Mar 15;146(1):1-13. doi: 10.1016/j.ijfoodmicro.2011.01.039. Epub 2011 Feb 2. Review.

PMID:
21354644
19.

Dynamic analysis of the Lactococcus lactis transcriptome in cheeses made from milk concentrated by ultrafiltration reveals multiple strategies of adaptation to stresses.

Cretenet M, Laroute V, Ulvé V, Jeanson S, Nouaille S, Even S, Piot M, Girbal L, Le Loir Y, Loubière P, Lortal S, Cocaign-Bousquet M.

Appl Environ Microbiol. 2011 Jan;77(1):247-57. doi: 10.1128/AEM.01174-10. Epub 2010 Nov 12.

20.

The complete genome of Propionibacterium freudenreichii CIRM-BIA1, a hardy actinobacterium with food and probiotic applications.

Falentin H, Deutsch SM, Jan G, Loux V, Thierry A, Parayre S, Maillard MB, Dherbécourt J, Cousin FJ, Jardin J, Siguier P, Couloux A, Barbe V, Vacherie B, Wincker P, Gibrat JF, Gaillardin C, Lortal S.

PLoS One. 2010 Jul 23;5(7):e11748. doi: 10.1371/journal.pone.0011748.

21.

Tina wooden vat biofilm: a safe and highly efficient lactic acid bacteria delivering system in PDO Ragusano cheese making.

Lortal S, Di Blasi A, Madec MN, Pediliggieri C, Tuminello L, Tanguy G, Fauquant J, Lecuona Y, Campo P, Carpino S, Licitra G.

Int J Food Microbiol. 2009 Jun 1;132(1):1-8. doi: 10.1016/j.ijfoodmicro.2009.02.026. Epub 2009 Mar 9.

PMID:
19361876
22.

Development and application of a upp-based counterselective gene replacement system for the study of the S-layer protein SlpX of Lactobacillus acidophilus NCFM.

Goh YJ, Azcárate-Peril MA, O'Flaherty S, Durmaz E, Valence F, Jardin J, Lortal S, Klaenhammer TR.

Appl Environ Microbiol. 2009 May;75(10):3093-105. doi: 10.1128/AEM.02502-08. Epub 2009 Mar 20.

23.

S layer protein A of Lactobacillus acidophilus NCFM regulates immature dendritic cell and T cell functions.

Konstantinov SR, Smidt H, de Vos WM, Bruijns SC, Singh SK, Valence F, Molle D, Lortal S, Altermann E, Klaenhammer TR, van Kooyk Y.

Proc Natl Acad Sci U S A. 2008 Dec 9;105(49):19474-9. doi: 10.1073/pnas.0810305105. Epub 2008 Dec 1.

24.

The addition of a cocktail of yeast species to Cantalet cheese changes bacterial survival and enhances aroma compound formation.

De Freitas I, Pinon N, Maubois JL, Lortal S, Thierry A.

Int J Food Microbiol. 2009 Jan 31;129(1):37-42. doi: 10.1016/j.ijfoodmicro.2008.10.026. Epub 2008 Nov 5.

PMID:
19036465
25.

Easy DNA extraction method and optimisation of PCR-Temporal Temperature Gel Electrophoresis to identify the predominant high and low GC-content bacteria from dairy products.

Parayre S, Falentin H, Madec MN, Sivieri K, Le Dizes AS, Sohier D, Lortal S.

J Microbiol Methods. 2007 Jun;69(3):431-41. Epub 2007 Mar 1.

PMID:
17397952
26.
27.

Ethyl ester formation is enhanced by ethanol addition in mini Swiss cheese with and without added propionibacteria.

Thierry A, Maillard MB, Richoux R, Lortal S.

J Agric Food Chem. 2006 Sep 6;54(18):6819-24.

PMID:
16939345
28.

Mur-LH, the broad-spectrum endolysin of Lactobacillus helveticus temperate bacteriophage phi-0303.

Deutsch SM, Guezenec S, Piot M, Foster S, Lortal S.

Appl Environ Microbiol. 2004 Jan;70(1):96-103.

29.

Early lysis of Lactobacillus helveticus CNRZ 303 in Swiss cheese is not prophage-related.

Deutsch SM, Neveu A, Guezenec S, Ritzenthaler P, Lortal S.

Int J Food Microbiol. 2003 Mar 15;81(2):147-57.

PMID:
12457589
30.

Detection of aminotransferase activity of Propionibacterium freudenreichii after SDS-PAGE.

Thierry A, Maillard MB, Lortal S.

J Microbiol Methods. 2002 Sep;51(1):57-62.

PMID:
12069890

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