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Items: 28

1.

Identification and quantification of natural compounds produced by antifungal bioprotective cultures in dairy products.

Leyva Salas M, Mounier J, Maillard MB, Valence F, Coton E, Thierry A.

Food Chem. 2019 Dec 15;301:125260. doi: 10.1016/j.foodchem.2019.125260. Epub 2019 Jul 25.

PMID:
31404803
2.

First Insight into the Technological Features of Lactic Acid Bacteria Isolated from Algerian Fermented Wheat Lemzeiet.

Merabti R, Madec MN, Chuat V, Becila FZ, Boussekine R, Bekhouche F, Valence F.

Curr Microbiol. 2019 Oct;76(10):1095-1104. doi: 10.1007/s00284-019-01727-3. Epub 2019 Jul 3.

PMID:
31270565
3.

Development of antifungal ingredients for dairy products: From in vitro screening to pilot scale application.

Garnier L, Mounier J, Lê S, Pawtowski A, Pinon N, Camier B, Chatel M, Garric G, Thierry A, Coton E, Valence F.

Food Microbiol. 2019 Aug;81:97-107. doi: 10.1016/j.fm.2018.11.003. Epub 2018 Nov 14.

PMID:
30910092
4.

Antifungal Activity of Lactic Acid Bacteria Combinations in Dairy Mimicking Models and Their Potential as Bioprotective Cultures in Pilot Scale Applications.

Leyva Salas M, Thierry A, Lemaître M, Garric G, Harel-Oger M, Chatel M, Lê S, Mounier J, Valence F, Coton E.

Front Microbiol. 2018 Aug 7;9:1787. doi: 10.3389/fmicb.2018.01787. eCollection 2018.

5.

Technical note: High-throughput method for antifungal activity screening in a cheese-mimicking model.

Garnier L, Salas ML, Pinon N, Wiernasz N, Pawtowski A, Coton E, Mounier J, Valence F.

J Dairy Sci. 2018 Jun;101(6):4971-4976. doi: 10.3168/jds.2017-13518. Epub 2018 Mar 28.

6.

Diversity and Control of Spoilage Fungi in Dairy Products: An Update.

Garnier L, Valence F, Mounier J.

Microorganisms. 2017 Jul 28;5(3). pii: E42. doi: 10.3390/microorganisms5030042. Review.

7.

Antifungal Microbial Agents for Food Biopreservation-A Review.

Leyva Salas M, Mounier J, Valence F, Coton M, Thierry A, Coton E.

Microorganisms. 2017 Jul 8;5(3). pii: E37. doi: 10.3390/microorganisms5030037. Review.

8.

Action mechanisms involved in the bioprotective effect of Lactobacillus harbinensis K.V9.3.1.Np against Yarrowia lipolytica in fermented milk.

Mieszkin S, Hymery N, Debaets S, Coton E, Le Blay G, Valence F, Mounier J.

Int J Food Microbiol. 2017 May 2;248:47-55. doi: 10.1016/j.ijfoodmicro.2017.02.013. Epub 2017 Feb 21.

PMID:
28244372
9.

Diversity of spoilage fungi associated with various French dairy products.

Garnier L, Valence F, Pawtowski A, Auhustsinava-Galerne L, Frotté N, Baroncelli R, Deniel F, Coton E, Mounier J.

Int J Food Microbiol. 2017 Jan 16;241:191-197. doi: 10.1016/j.ijfoodmicro.2016.10.026. Epub 2016 Oct 21.

PMID:
27794247
10.

Mesophilic Lactic Acid Bacteria Diversity Encountered in Brazilian Farms Producing Milk with Particular Interest in Lactococcus lactis Strains.

Luiz LM, Chuat V, Madec MN, Araújo EA, de Carvalho AF, Valence F.

Curr Microbiol. 2016 Oct;73(4):503-11. doi: 10.1007/s00284-016-1086-9. Epub 2016 Jun 29.

PMID:
27356514
11.

Genotypic diversity of Lactobacillus sanfranciscensis strains isolated from French organic sourdoughs.

Lhomme E, Onno B, Chuat V, Durand K, Orain S, Valence F, Dousset X, Jacques MA.

Int J Food Microbiol. 2016 Jun 2;226:13-9. doi: 10.1016/j.ijfoodmicro.2016.03.008. Epub 2016 Mar 15.

PMID:
27015297
12.

Lactobacillus and Leuconostoc volatilomes in cheese conditions.

Pogačić T, Maillard MB, Leclerc A, Hervé C, Chuat V, Valence F, Thierry A.

Appl Microbiol Biotechnol. 2016 Mar;100(5):2335-46. doi: 10.1007/s00253-015-7227-4. Epub 2015 Dec 19.

PMID:
26685674
13.

New insights about phenotypic heterogeneity within Propionibacterium freudenreichii argue against its division into subspecies.

de Freitas R, Madec MN, Chuat V, Maillard MB, Mukdsi MC, Falentin H, de Carvalho AF, Valence F, Thierry A.

Dairy Sci Technol. 2015;95(4):465-477. Epub 2015 May 8.

14.

Biodiversity of dairy Propionibacterium isolated from dairy farms in Minas Gerais, Brazil.

de Freitas R, Chuat V, Madec MN, Nero LA, Thierry A, Valence F, de Carvalho AF.

Int J Food Microbiol. 2015 Jun 16;203:70-7. doi: 10.1016/j.ijfoodmicro.2015.03.006. Epub 2015 Mar 7.

PMID:
25791252
15.

A methodological approach to screen diverse cheese-related bacteria for their ability to produce aroma compounds.

Pogačić T, Maillard MB, Leclerc A, Hervé C, Chuat V, Yee AL, Valence F, Thierry A.

Food Microbiol. 2015 Apr;46:145-153. doi: 10.1016/j.fm.2014.07.018. Epub 2014 Aug 8.

PMID:
25475278
16.

Great interspecies and intraspecies diversity of dairy propionibacteria in the production of cheese aroma compounds.

Yee AL, Maillard MB, Roland N, Chuat V, Leclerc A, Pogačić T, Valence F, Thierry A.

Int J Food Microbiol. 2014 Nov 17;191:60-8. doi: 10.1016/j.ijfoodmicro.2014.09.001. Epub 2014 Sep 6.

PMID:
25233451
17.

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
18.

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
19.

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
20.

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
21.

Multilocus sequence typing of Propionibacterium freudenreichii.

Dalmasso M, Nicolas P, Falentin H, Valence F, Tanskanen J, Jatila H, Salusjärvi T, Thierry A.

Int J Food Microbiol. 2011 Jan 31;145(1):113-20. doi: 10.1016/j.ijfoodmicro.2010.11.037. Epub 2010 Dec 1.

PMID:
21176990
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.

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.

25.

Health in Goa in the 17th century: the reports of some French travellers.

De Valence F.

Bull Indian Inst Hist Med Hyderabad. 1999 Jul;29(2):113-21.

PMID:
12585309
26.

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
27.
28.

Zymogram and Preliminary Characterization of Lactobacillus helveticus Autolysins.

Valence F, Lortal S.

Appl Environ Microbiol. 1995 Sep;61(9):3391-9.

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