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Items: 1 to 50 of 54

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.

Transport phenomena in a model cheese: the influence of the charge and shape of solutes on diffusion.

Silva JV, Peixoto PD, Lortal S, Floury J.

J Dairy Sci. 2013 Oct;96(10):6186-98. doi: 10.3168/jds.2013-6552. Epub 2013 Aug 16.

11.

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.

12.

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
13.

First mass spectrometry metabolic fingerprinting of bacterial metabolism in a model cheese.

Le Boucher C, Courant F, Jeanson S, Chereau S, Maillard MB, Royer AL, Thierry A, Dervilly-Pinel G, Le Bizec B, Lortal S.

Food Chem. 2013 Nov 15;141(2):1032-40. doi: 10.1016/j.foodchem.2013.03.094. Epub 2013 Apr 12.

PMID:
23790883
14.

Porosity of Lactococcus lactis subsp. lactis LD61 colonies immobilised in model cheese.

Floury J, Jeanson S, Madec MN, Lortal S.

Int J Food Microbiol. 2013 May 15;163(2-3):64-70. doi: 10.1016/j.ijfoodmicro.2013.02.014. Epub 2013 Mar 1.

PMID:
23558188
15.

Lactobacillus helveticus as a tool to change proteolysis and functionality in Swiss-type cheeses.

Sadat-Mekmene L, Richoux R, Aubert-Frogerais L, Madec MN, Corre C, Piot M, Jardin J, le Feunteun S, Lortal S, Gagnaire V.

J Dairy Sci. 2013 Mar;96(3):1455-70. doi: 10.3168/jds.2012-6179. Epub 2013 Jan 26.

16.

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
17.

First assessment of diffusion coefficients in model cheese by fluorescence recovery after photobleaching (FRAP).

Floury J, Madec MN, Waharte F, Jeanson S, Lortal S.

Food Chem. 2012 Jul 15;133(2):551-6. doi: 10.1016/j.foodchem.2012.01.030. Epub 2012 Jan 25.

PMID:
25683432
18.

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
19.

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
20.

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
21.

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
22.

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
23.

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
24.

Spatial distribution of bacterial colonies in a model cheese.

Jeanson S, Chadœuf J, Madec MN, Aly S, Floury J, Brocklehurst TF, Lortal S.

Appl Environ Microbiol. 2011 Feb;77(4):1493-500. doi: 10.1128/AEM.02233-10. Epub 2010 Dec 17.

25.

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.

26.

Simultaneous presence of PrtH and PrtH2 proteinases in Lactobacillus helveticus Strains improves breakdown of the pure alphas1-casein.

Sadat-Mekmene L, Jardin J, Corre C, Mollé D, Richoux R, Delage MM, Lortal S, Gagnaire V.

Appl Environ Microbiol. 2011 Jan;77(1):179-86. doi: 10.1128/AEM.01466-10. Epub 2010 Oct 29.

27.

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.

28.

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
29.

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.

30.

prtH2, not prtH, is the ubiquitous cell wall proteinase gene in Lactobacillus helveticus.

Genay M, Sadat L, Gagnaire V, Lortal S.

Appl Environ Microbiol. 2009 May;75(10):3238-49. doi: 10.1128/AEM.02395-08. Epub 2009 Mar 13.

31.

Invited review: Proteomics of milk and bacteria used in fermented dairy products: from qualitative to quantitative advances.

Gagnaire V, Jardin J, Jan G, Lortal S.

J Dairy Sci. 2009 Mar;92(3):811-25. doi: 10.3168/jds.2008-1476. Review.

32.

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.

33.

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
34.

RNA extraction from cheese for analysis of in situ gene expression of Lactococcus lactis.

Ulve VM, Monnet C, Valence F, Fauquant J, Falentin H, Lortal S.

J Appl Microbiol. 2008 Nov;105(5):1327-33. doi: 10.1111/j.1365-2672.2008.03869.x. Epub 2008 Sep 13.

35.

Kluyveromyces lactis but not Pichia fermentans used as adjunct culture modifies the olfactory profiles of Cantalet cheese.

De Freitas I, Pinon N, Berdagué JL, Tournayre P, Lortal S, Thierry A.

J Dairy Sci. 2008 Feb;91(2):531-43. doi: 10.3168/jds.2007-0136.

36.

Variability of bacterial biofilms of the "tina" wood vats used in the ragusano cheese-making process.

Licitra G, Ogier JC, Parayre S, Pediliggieri C, Carnemolla TM, Falentin H, Madec MN, Carpino S, Lortal S.

Appl Environ Microbiol. 2007 Nov;73(21):6980-7. Epub 2007 Aug 24.

37.

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
38.
39.

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
40.
41.

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.

43.

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
44.

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
45.

Conversion of amino acids into aroma compounds by cell-free extracts of Lactobacillus helveticus.

Klein N, Maillard MB, Thierry A, Lortal S.

J Appl Microbiol. 2001 Sep;91(3):404-11.

46.
47.

Autolysis and related proteolysis in Swiss cheese for two Lactobacillus helveticus strains.

Valence F, Deutsch SM, Richoux R, Gagnaire V, Lortal S.

J Dairy Res. 2000 May;67(2):261-71.

PMID:
10840680
48.
49.

Biochemistry of S-layers.

Messner P, Allmaier G, Schäffer C, Wugeditsch T, Lortal S, König H, Niemetz R, Dorner M.

FEMS Microbiol Rev. 1997 Jun;20(1-2):25-46. Review.

50.

Lactobacillus helveticus: strain typing and genome size estimation by pulsed field gel electrophoresis.

Lortal S, Rouault A, Guezenec S, Gautier M.

Curr Microbiol. 1997 Mar;34(3):180-5.

PMID:
9009072

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