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Dernière mise à jour : Mai 2018

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Liste des publications

2018

  • Allain, V., M. Salines, S. Le Bouquin and C. Magras 2018. Designing an innovative warning system to support risk-based meat inspection in poultry slaughterhouses. Food Control 89: 177-186.
  • Boué, G., E. Cummins, S. Guillou, J.-P. Antignac, B. Le Bizec and J.-M. Membré 2018. Public health risks and benefits associated with breast milk and infant formula consumption. Critical Reviews in Food Science and Nutrition(58): 126-145.
  • Boué, G., L. A. Wasiewska, E. Cummins, J. P. Antignac, B. Le Bizec, S. Guillou and J. M. Membré 2018. Development of a Cryptosporidium-arsenic multi-risk assessment model for infant formula prepared with tap water in France. Food Research International 108: 558-570.
  • Casinhas, J., R. G. Matos, N. Haddad and C. M. Arraiano 2018. Biochemical characterization of Campylobacter jejuni PNPase, an exoribonuclease important for bacterial pathogenicity. Biochimie 147: 70-79.
  • Dubreil, L., F. Aviat, V. Anthoine, R. Ismail, A. Rossero and M. Federighi 2018. Confocal spectral microscopy—an innovative tool for tracking of pathogen agents on contaminated wooden surfaces. European Journal of Wood and Wood Products 76(3): 1083–1085.
  • Illikoud, N., E. Jaffrès and M. Zagorec 2018. Brochothrix thermosphacta. Reference Module in Life Sciences, Elsevier: pp., 978-0-12-809633-8.
  • Leroy, F., T. Aymerich, M.-C. Champomier-Vergès, L. Cocolin, L. De Vuyst, M. Flores, F. Leroi, S. Leroy, R. Talon, R. F. Vogel and M. Zagorec 2018. Fermented meats (and the symptomatic case of the Flemish food pyramid): Are we heading towards the vilification of a valuable food group? International Journal of Food Microbiology 274:67-70.
  • Loux, V., G. Coeuret, M. Zagorec, M.-C. Champomier Vergès and S. Chaillou 2018. Complete and draft genome sequences of nine Lactobacillus sakei strains selected from the three known phylogenetic lineages and their main clonal complexes. Genome Announcements 6(16).
  • O'Flaherty, E., J.-M. Membré and E. Cummins 2018. Meta-analysis of the reduction of antibiotic-sensitive and antibiotic-resistant Escherichia coli as a result of low- and medium-pressure UV lamps. Water Science and Technology 2: 612-620.
  • Ramaroson, M., S. Guillou, A. Rossero, S. Rezé, V. Anthoine, N. Moriceau, J.-L. Martin, F. Duranton and M. Zagorec 2018. Selection procedure of bioprotective cultures for their combined use with High Pressure Processing to control spore-forming bacteria in cooked ham. International Journal of Food Microbiology 276: 28-38.
  • Rodrigues, R. C., A.-L. Pocheron, J.-M. Cappelier, O. Tresse and N. Haddad 2018. An adapted in vitro assay to assess Campylobacter jejuni interaction with intestinal epithelial cells: Taking into stimulation with TNFα. Journal of Microbiological Methods 149: 67-72.
  • Rouger, A., N. Moriceau, H. Prévost, B. Remenant and M. Zagorec 2018. Diversity of bacterial communities in French chicken cuts stored under modified atmosphere packaging. Food Microbiology 70: 7-16.
  • Salines, M., V. Allain, C. Magras and S. Le Bouquin 2018. Rethinking inspection in slaughterhouses: Opportunities and challenges arising from a shared risk management system in poultry slaughterhouses. Food Control 93: 48-55.
  • Terán, L. C., G. Coeuret, R. Raya, M. Zagorec, M.-C. Champomier-Vergès and S. Chaillou 2018. Phylogenomic analysis of Lactobacillus curvatus reveals two lineages distinguished by genes for fermenting plant-derived carbohydrates. Genome Biology and Evolution 10(6): 1516-1525.

2017

  • Azeredo, J., N. F. Azevedo, R. Briandet, N. Cerca, T. Coenye, A. R. Costa, M. Desvaux, G. Di Bonaventura, M. Hébraud, Z. Jaglic, M. Kačániová, S. Knøchel, A. Lourenço, F. Mergulhão, R. L. Meyer, G. Nychas, M. Simões, O. Tresse and C. Sternberg 2017. Critical review on biofilm methods. Critical Reviews in Microbiology(43): 313-351.
  • Boué, G., E. Cummins, S. Guillou, J.-P. Antignac, B. Le Bizec and J.-M. Membré 2017. Development and Application of a Probabilistic Risk–Benefit Assessment Model for Infant Feeding Integrating Microbiological, Nutritional, and Chemical Components. Risk Analysis. http://dx.doi.org/10.1111/risa.12792.
  • Cocolin, L., M. Mataragas, F. Bourdichon, A. Doulgeraki, M.-F. Pilet, B. Jagadeesan, K. Rantsiou and T. Phister 2017. Next generation microbiological risk assessment meta-omics: The next need for integration. International Journal of Food Microbiology. https://doi.org/10.1016/j.ijfoodmicro.2017.11.008
  • Cocolin, L., J.-M. Membré and M. Zwietering 2017. Editorial: Integration of omics into MRA. International Journal of Food Microbiology. https://doi.org/10.1016/j.ijfoodmicro.2017.11.006
  • Dagnas, S., M. Gougouli, B. Onno, K. P. Koutsoumanis and J.-M. Membré 2017. Quantifying the effect of water activity and storage temperature on single spore lag times of three moulds isolated from spoiled bakery products. International Journal of Food Microbiology 240: 75-84.
  • den Besten, H. M. W., A. Amézquita, S. Bover-Cid, S. Dagnas, M. Ellouze, S. Guillou, G. Nychas, C. O'Mahony, F. Pérez-Rodriguez and J.-M. Membré 2017. Next generation of microbiological risk assessment: Potential of omics data for exposure assessment. International Journal of Food Microbiology.https://doi.org/10.1016/j.ijfoodmicro.2017.10.006
  • Duqué, B., S. Daviaud, S. Guillou, N. Haddad and J.-M. Membré 2017. Quantification of Campylobacter jejuni contamination on chicken carcasses in France. Food Research International. https://doi.org/10.1016/j.foodres.2017.12.017
  • Hwanhlem, N., T. Ivanova, T. Haertlé, E. Jaffrès and X. Dousset 2017. Inhibition of food-spoilage and foodborne pathogenic bacteria by a nisin Z-producing Lactococcus lactis subsp. lactis KT2W2L. LWT - Food Science and Technology 82: 170-175.
  • Iskandar, C. F., F. Borges, B. Taminiau, G. Daube, M. Zagorec, B. Remenant, J. J. Leisner, M. A. Hansen, S. J. Sørensen, C. Mangavel, C. Cailliez-Grimal and A.-M. Revol-Junelles 2017. Comparative genomic analysis reveals ecological differentiation in the genus Carnobacterium. Frontiers in Microbiology 8(357).
  • Ismail, R., F. Aviat, P. Gay-Perret, I. Le Bayon, M. Federighi and V. Michel 2017. An assessment of L. monocytogenes transfer from wooden ripening shelves to cheeses: Comparison with glass and plastic surfaces. Food Control 73, Part B: 273-280.
  • Marché, L., T. Saraoui, B. Remenant, M. Zagorec, H. Prévost, C. Delbarre-Ladrat, F. Leroi and M. F. Pilet 2017. Complete genome sequence of Lactococcus piscium CNCM I-4031, a bioprotective strain for seafood products. Genome Announcements 5(4): e01510-16.
  • Rantsiou, K., S. Kathariou, A. Winkler, P. Skandamis, M. J. Saint-Cyr, K. Rouzeau-Szynalski and A. Amézquita 2017. Next generation microbiological risk assessment: opportunities of whole genome sequencing (WGS) for foodborne pathogen surveillance, source tracking and risk assessment. International Journal of Food Microbiology. https://doi.org/10.1016/j.ijfoodmicro.2017.11.007
  • Roccato, A., M. Uyttendaele and J.-M. Membré 2017. Analysis of domestic refrigerator temperatures and home storage time distributions for shelf-life studies and food safety risk assessment. Food Research International 96: 171-181.
  • Rouger, A., B. Remenant, H. Prévost and M. Zagorec 2017. A method to isolate bacterial communities and characterize ecosystems from food products: Validation and utilization in as a reproducible chicken meat model. International Journal of Food Microbiology 247: 38-47.
  • Rouger, A., O. Tresse and M. Zagorec 2017. Bacterial contaminants of poultry meat: sources, species, and dynamics. Microorganisms 5(3): 50.
  • Saint-Cyr, M. J., N. Haddad, B. Taminiau, T. Poezevara, S. Quesne, M. Amelot, G. Daube, M. Chemaly, X. Dousset and M. Guyard-Nicodème 2017. Use of the potential probiotic strain Lactobacillus salivarius SMXD51 to control Campylobacter jejuni in broilers. International Journal of Food Microbiology 247: 9-17.
  • Salines, M., V. Allain, H. Roul, C. Magras and S. Le Bouquin 2017. Rates of and reasons for condemnation of poultry carcases: harmonised methodology at the slaughterhouse. Veterinary Record.
  • Saraoui, T., J. Cornet, E. Guillouet, M. F. Pilet, F. Chevalier, J.-J. Joffraud and F. Leroi 2017. Improving simultaneously the quality and safety of cooked and peeled shrimp using a cocktail of bioprotective lactic acid bacteria. International Journal of Food Microbiology 241: 69-77. 
  • Talon, R. and M. Zagorec 2017. Special Issue: Beneficial microorganisms for food manufacturing—Fermented and biopreserved foods and beverages. Microorganisms 5(4): 71.
  • Tresse, O., Alvarez-Ordóñez, A., Connerton, I.F., 2017. Editorial: About the Foodborne Pathogen Campylobacter. Front. Microbiol. 8, 1908, 1-4.
  • Turonova, H., N. Haddad, M. Hernould, D. Chevret, J. Pazlarova and O. Tresse 2017. Profiling of Campylobacter jejuni proteome in exponential and stationary phase of growth. Frontiers in Microbiology 8(913).
  • Wiernasz, N., J. Cornet, M. Cardinal, M.-F. Pilet, D. Passerini and F. Leroi 2017. Lactic acid bacteria selection for biopreservation as a part of hurdle technology approach applied on seafood. Frontiers in Marine Science 4: 119.
  • Zagorec, M. and M.-C. Champomier-Vergès 2017. Lactobacillus sakei: A starter for sausage fermentation, a protective culture for meat products. Microorganisms 5(3): 56.

2016

  • Assohoun-Djeni, N. M. C., N. T. Djeni, S. Messaoudi, E. Lhomme, M. Koussemon-Camara, T. Ouassa, J. M. Chobert, B. Onno and X. Dousset 2016. Biodiversity, dynamics and antimicrobial activity of lactic acid bacteria involved in the fermentation of maize flour for doklu production in Côte d'Ivoire. Food Control 62: 397-404. 
  • Aviat, F., Gerhards, C., Rodriguez-Jerez, J.-j., Michel, V., Bayon, I.L., Ismail, R., Federighi, M. 2016. Microbial Safety of Wood in Contact with Food: A Review. Comprehensive Reviews in Food Science and Food Safety,15, 491-505.
  • Brillet-Viel, A., Pilet, M.-F., Courcoux, P., Prévost, H., Leroi, F., 2016. Optimization of growth and bacteriocin activity of the food bioprotective Carnobacterium divergens V41 in an animal origin protein free medium. Frontiers in Marine Science 3, 1-13.
  • Bronnec, V., N. Haddad, S. Cruveiller, M. Hernould, O. Tresse and M. Zagorec 2016. Draft Genome Sequence of Campylobacter jejuni Bf, an Atypical Strain Able To Grow under Aerobiosis. Genome Announcements 4(2):e00120-16.
  • Bronnec, V., H. Turonova, A. Bouju, S. Cruveiller, R. Rodrigues, K. Demnerova, O. Tresse, N. Haddad and M. Zagorec 2016. Adhesion, biofilm formation, and genomic features of Campylobacter jejuni Bf, an atypical strain able to grow under aerobic conditions. Frontiers in Microbiology 7, 1-14.
  • Burgess, C. M., A. Gianotti, N. Gruzdev, J. Holah, S. Knøchel, A. Lehner, E. Margas, S. S. Esser, S. Sela and O. Tresse 2016. The response of foodborne pathogens to osmotic and desiccation stresses in the food chain. International Journal of Food Microbiology 221: 37-53.
  • Eveillard, M., Ruvoen, N., Lepelletier, D., Fradet, S., Couvreur, S., Krempf, M., Magras, C., 2016. Integration of microbiology and infectious disease teaching courses in an interdisciplinary training programme (Master level) centred on the ‘One world, one health’ WHO concept. FEMS Microbiology Letters 363, 1-7.
  • Guillou, S., Lerasle, M., Simonin, H., Anthoine, V., Cheret, R., Federighi , M., Membré, J.-M. 2016. Multi-criteria framework as an innovative tradeoff approach to determine the shelf-life of high pressure-treated poultry International Journal of Food Microbiology, 233: 60-72.
  • Iskandar, C. F., C. Cailliez-Grimal, A. Rahman, E. Rondags, B. Remenant, M. Zagorec, J. J. Leisner, F. Borges and A.-M. Revol-Junelles 2016. Genes associated to lactose metabolism illustrate the high diversity of Carnobacterium maltaromaticum. Food Microbiology 58: 79-86.
  • Jérôme, M., Macé, S., Dousset, X., Pot, B., Joffraud, J.-J., 2016. Genetic diversity analysis of isolates belonging to the Photobacterium phosphoreum species group collected from salmon products using AFLP fingerprinting. International Journal of Food Microbiology 217, 101-109.
  • Lhomme, E., Urien, C., Legrand, J., Dousset, X., Onno, B., Sicard, D. 2016. Sourdough microbial community dynamics: An analysis during French organic bread-making processes. Food Microbiology 53, 41-50.
  • Lhomme, E., B. Onno, V. Chuat, K. Durand, S. Orain, F. Valence, X. Dousset and M.-A. Jacques 2016. Genotypic diversity of Lactobacillus sanfranciscensis strains isolated from French organic sourdoughs. International Journal of Food Microbiology 226: 13-19.
  • Membré, J.-M. and S. Guillou 2016. Latest developments in foodborne  pathogen risk assessment. Current Opinion in Food Science 8: 120–126.
  • Michel, E., Monfort, C., Deffrasnes, M., Guezenec, S., Lhomme, E., Barret, M., Sicard, D., Dousset, X., Onno, B. 2016. Characterization of relative abundance of lactic acid bacteria species in French organic sourdough by cultural, qPCR and MiSeq high-throughput sequencing methods. International Journal of Food Microbiology 239, 35-43.
  • Montibus, M., Ismaïl, R., Michel, V., Federighi, M., Aviat, F., Le Bayon, I. 2016. Assessment of Penicillium expansum and Escherichia coli transfer from poplar crates to apples. Food Control 60, 95-102.
  • Najjari, A., H. Amairi, S. Chaillou, D. Mora, A. Boudabous, M. Zagorec and H. Ouzari 2016. Phenotypic and genotypic characterization of peptidoglycan hydrolases of Lactobacillus sakei. Journal of Advanced Research 7(1): 155-163.
  • Pilchová, T., M.-F. Pilet, J.-M. Cappelier, J. Pazlarová and O. Tresse 2016. Protective effect of Carnobacterium spp. against Listeria monocytogenes during host cell invasion using in vitro HT29 model. Frontiers in Cellular and Infection Microbiology 6(88):1-9.
  • Pontonio, E., Rizzello, C.G., Di Cagno, R., Dousset, X., Clément, H., Filannino, P., Onno, B., Gobbetti, M., 2016. How organic farming of wheat may affect the sourdough and the nutritional and technological features of leavened baked goods. International Journal of Food Microbiology 239, 44-53.
  • Remenant, B., F. Borges, C. Cailliez-Grimal, A.-M. Revol-Junelles, L. Marché, A. Lajus, C. Médigue, M.-F. Pilet, H. Prévost and M. Zagorec 2016. Draft genome sequence of Carnobacterium divergens V41, a bacteriocin-producing strain. Genome Announcements 4(5).
  • Rodrigues, R. C., N. Haddad, D. Chevret, J.-M. Cappelier and O. Tresse 2016. Comparison of proteomics profiles of Campylobacter jejuni strain Bf under microaerobic and aerobic conditions. Frontiers in Microbiology 7(1596).
  • Rouger, A., B. Remenant, H. Prévost and M. Zagorec 2016. A method to isolate bacterial communities and characterize ecosystems from food products: Validation and utilization in as a reproducible chicken meat model. International Journal of Food Microbiology, http://dx.doi.org/10.1016/j.ijfoodmicro.2016.04.028.
  • Saint-Cyr, M. J., M. Guyard-Nicodème, S. Messaoudi, M. Chemaly, J.-M. Cappelier, D. Xavier and N. Haddad 2016. Recent advances in screening of anti-Campylobacter activity in probiotics for use in poultry. Frontiers in Microbiology 7(553): 1-22.
  • Saraoui, T., Fall, P.A., Leroi, F., Antignac, J.-P., Chéreau, S., Pilet, M.F. 2016. Inhibition mechanism of Listeria monocytogenes by a bioprotective bacteria Lactococcus piscium CNCM I-4031. Food Microbiology 53, 70-78.
  • Turonova, H., T. R. Neu, P. Ulbrich, J. Pazlarova and O. Tresse 2016. The biofilm matrix of Campylobacter jejuni determined by fluorescence lectin-binding analysis. Biofouling 32(5): 597-608
  • Zwietering, M.H., Jacxsens, L., Membré, J.-M., Nauta, M., Peterz, M. 2016. Relevance of microbial finished product testing in food safety management. Food Control 60, 31-43.

2015

  • Boué, G., Guillou, S., Antignac, J.P., Le Bizec, B., Membré, J.-M. 2015. Public health Risk-Benefit Assessment associated with food consumption – A review. European Journal of Nutrition & Food Safety 5, 32-58.
  • Chaillou, S., Chaulot-Talmon, A., Caekebeke, H., Cardinal, M., Christieans, S., Denis, C., Helene Desmonts, M., Dousset, X., Feurer, C., Hamon, E., Joffraud, J.-J., La Carbona, S., Leroi, F., Leroy, S., Lorre, S., Mace, S., Pilet, M.-F., Prevost, H., Rivollier, M., Roux, D., Talon, R., Zagorec, M., Champomier-Verges, M.-C. 2015. Origin and ecological selection of core and food-specific bacterial communities associated with meat and seafood spoilage. The ISME Journal 10.1038/ismej.2014.202, 1105-1118.
  • Dagnas, S., Gauvry, E., Onno, B., Membré, J.-M. 2015. Quantifying effect of lactic, acetic and propionic acids on growth of molds isolated from spoiled bakery products. Journal of Food Protection, 76(9), 1689-98.
  • Dagnas, S., Gougouli, M., Onno, B., Koutsoumanis, K.P., Membré, J.-M. 2015. Modeling red cabbage seed extract effect on Penicillium corylophilum: Relationship between germination time, individual and population lag time. International Journal of Food Microbiology 211, 86-94.
  • Djeni, N.T., Bouatenin, K.M.J.P., Assohoun, N.M.C., Toka, D.M., Menan, E.H., Dousset, X., Dje, K.M. 2015. Biochemical and microbial characterization of cassava inocula from the three main attieke production zones in Côte d'Ivoire. Food Control 50, 133-140.
  • H-Kittikun, A., Biscola, V., El-Ghaish, S., Jaffrès, E., Dousset, X., Pillot, G., Haertlé, T., Chobert, J.-M., Hwanhlem, N. 2015. Bacteriocin-producing Enterococcus faecalis KT2W2G isolated from mangrove forests in southern Thailand: Purification, characterization and safety evaluation. Food Control 54, 126-134.
  • Hwanhlem, N., Jaffrès, E., Dousset, X., Pillot, G., Choiset, Y., Haertlé, T., H-Kittikun, A., Chobert, J.-M. 2015. Application of a nisin Z-producing Lactococcus lactis subsp. lactis KT2W2L isolated from brackish water for biopreservation in cooked, peeled and ionized tropical shrimps during storage at 8 °C under modified atmosphere packaging. European Food Research and Technology 240, 1259-1269.
  • Lhomme, E., Lattanzi, A., Dousset, X., Minervini, F., De Angelis, M., Lacaze, G., Onno, B., Gobbetti, M. 2015. Lactic acid bacterium and yeast microbiotas of sixteen French traditional sourdoughs. International Journal of Food Microbiology 215, 161-170.
  • Lhomme, E., Orain, S., Courcoux, P., Onno, B., Dousset, X. 2015. The predominance of Lactobacillus sanfranciscensis in French organic sourdoughs and its impact on related bread characteristics. International Journal of Food Microbiology, 213, 40-48.
  • Macé, S., Haddad, N., Zagorec, M., Tresse, O. 2015. Influence of measurement and control of microaerobic gaseous atmospheres in methods for Campylobacter growth studies. Food Microbiology 52, 169-176.
  • Membré, J.-M., Diao, M., Thorin, C., Cordier, G., Zuber, F., André, S. 2015. Risk assessment of proteolytic Clostridium botulinum in canned foie gras. International Journal of Food Microbiology 210, 62-72.
  • Podeur, G., Dalgaard, P., Leroi, F., Prevost, H., Emborg, J., Martinussen, J., Hansen, L.H., Pilet, M.F. 2015. Development of a real-time PCR method coupled with a selective pre-enrichment step for quantification of Morganella morganii and Morganella psychrotolerans in fish products. International Journal of Food Microbiology 203, 55-62.
  • Pujol, L., Albert, I., Magras, C., Johnson, N.B., Membré, J.-M. 2015. Estimation and evaluation of management options to control and/or reduce the risk of not complying with commercial sterility. International Journal of Food Microbiology.
  • Pujol, L., Albert, I., Magras, C., Johnson, N.B., Membré, J.-M. 2015. Probabilistic exposure assessment model to estimate aseptic-UHT product failure rate. International Journal of Food Microbiology 192, 124-141.
  • Pujol, L., Johnson, N.B., Magras, C., Albert, I., Membré, J.-M. 2015. Added value of experts' knowledge to improve a quantitative microbial exposure assessment model — Application to aseptic-UHT food products. International Journal of Food Microbiology 211, 6-17.
  • Remenant, B., Jaffrès, E., Dousset, X., Pilet, M.-F., Zagorec, M. 2015. Bacterial spoilers of food: Behavior, fitness and functional properties. Food Microbiology 45 45-53.
  • Rodrigues, R., Pocheron, A.-L., Hernould, M., N., H., Tresse, O., Cappelier, J.-M. 2015. Description of Campylobacter jejuni Bf, an atypical aero-tolerant Gut Pathogens 7, 1-12.
  • Sanders, J.W., Oomes, S.J.C.M., Membré, J.M., Wegkamp, A., Wels, M. 2015. Biodiversity of spoilage lactobacilli: Phenotypic characterisation. Food Microbiology 45, 34-44.
  • Turonova, H., Briandet, R., Rodrigues, R., Hernould, M., Hayek, N., Stintzi, A., Pazlarova, J., Tresse, O. 2015. Biofilm spatial organization by the emerging pathogen Campylobacter jejuni: comparison between NCTC 11168 and 81-176 strains under microaerobic and oxygen-enriched conditions. Frontiers in Microbiology 6, 1-11.

2014

  • Dagnas, S., B. Onno and J.-M. Membré 2014. Modeling growth of three bakery product spoilage molds as a function of water activity, temperature and pH. International Journal of Food Microbiology 186(0): 95-104.
  • de Paula, A., A. Jeronymo-Ceneviva, L. Silva, S. Todorov, B. d. Franco, Y. Choiset, T. Haertlé, J.-M. Chobert, X. Dousset and A. Penna 2014. Leuconostoc mesenteroides SJRP55: A Bacteriocinogenic Strain Isolated from Brazilian Water Buffalo Mozzarella Cheese. Probiotics and Antimicrobial Proteins 6(3-4): 186-197.
  • Diao, M. M., S. André and J.-M. Membré 2014. Meta-analysis of D-values of proteolytic Clostridium botulinum and its surrogate strain Clostridium sporogenes PA 3679. International Journal of Food Microbiology 174(0): 23-30.
  • Favaro, L., M. Basaglia, S. Casella, I. Hue, X. Dousset, B. D. Gombossy de Melo Franco and S. D. Todorov 2014. Bacteriocinogenic potential and safety evaluation of non-starter Enterococcus faecium strains isolated from home made white brine cheese. Food Microbiology 38: 228-239.
  • Haddad, N., R. G. Matos, T. Pinto, P. Rannou, J.-M. Cappelier, H. Prévost and C. M. Arraiano 2014. The RNase R from Campylobacter jejuni has unique features and is involved in the first steps of infection. Journal of Biological Chemistry 289(40): 27814-27824.
  • Ismail, R., I. Le Bayon, V. Michel, M. Jequel, M. Kutnik, F. Aviat and M. Federighi 2014. Comparative study of three methods for recovering microorganisms from wooden surfaces in the food industry. Food Analytical Methods.
  • Lerasle, M., M. Federighi, H. Simonin, V. Anthoine, S. Rezé, R. Chéret and S. Guillou 2014. Combined use of modified atmosphere packaging and high pressure to extend the shelf-life of raw poultry sausage. Innovative Food Science & Emerging Technologies 23: 54-60.
  • Lerasle, M., S. Guillou, H. Simonin, V. Anthoine, R. Chéret, M. Federighi and J. M. Membré 2014. Assessment of Salmonella and Listeria monocytogenes level in ready-to-cook poultry meat: Effect of various high pressure treatments and potassium lactate concentrations. International Journal of Food Microbiology 186(0): 74-83.
  • Lhomme, E., S. Mezaize, M. B. Ducasse, H. Chiron, M.-C. Champomier-Verges, S. Chaillou, M. Zagorec, X. Dousset and B. Onno 2014. A polyphasic approach to study the dynamics of microbial population of an organic wheat sourdough during its conversion to gluten-free sourdough. International Microbiology 17(1): 1-9.
  • Mace, S., M. Cardinal, E. Jaffres, J. Cornet, V. Lalanne, F. Chevalier, T. Serot, M.-F. Pilet, X. Dousset and J.-J. Joffraud 2014. Evaluation of the spoilage potential of bacteria isolated from spoiled cooked whole tropical shrimp (Penaeus vannamei) stored under modified atmosphere packaging. Food Microbiology 40: 9-17.
  • Pilchová, T., M. Hernould, H. Prévost, K. Demnerová, J. Pazlarová and O. Tresse 2014. Influence of food processing environments on structure initiation of static biofilm of Listeria monocytogenes. Food Control 35(1): 366-372.

2013

  • Aouadhi, C., H. Simonin, H. Prévost, M. de Lamballerie, A. Maaroufi and S. Mejri 2013. Inactivation of Bacillus sporothermodurans LTIS27 spores by high hydrostatic pressure and moderate heat studied by response surface methodology. LWT - Food Science and Technology 50(1): 50-56.
  • Cailliez-Grimal, C., S. Chaillou, J. Anba-Mondoloni, V. Loux, M. I. Afzal, A. Rahman, G. Kergourlay, M.-C. Champomier-Vergès, M. Zagorec, P. Dalgaard, J. J. Leisner, H. Prévost, A.-M. Revol-Junelles and F. Borges 2013. Complete Chromosome Sequence of Carnobacterium maltaromaticum LMA 28. Genome Announcements 1(1).
  • Daelman, J., L. Jacxsens, J.-M. Membré, B. Sas, F. Devlieghere and M. Uyttendaele 2013. Behaviour of Belgian consumers, related to the consumption, storage and preparation of cooked chilled foods. Food Control 34(2): 681-690.
  • Daelman, J., J.-M. Membré, L. Jacxsens, A. Vermeulen, F. Devlieghere and M. Uyttendaele 2013. A quantitative microbiological exposure assessment model for Bacillus cereus in REPFEDs. International Journal of Food Microbiology 166(3): 433-449.
  • Daelman, J., A. Sharma, A. Vermeulen, M. Uyttendaele, F. Devlieghere and J.-M. Membré 2013. Development of a time-to-detect growth model for heat-treated Bacillus cereus spores. International Journal of Food Microbiology 165(3): 231-240.
  • Dagnas, S. and J. M. Membre 2013. Predicting and preventing mold spoilage of food products. Journal of Food Protection 76(3): 538-51.
  • Guyard-Nicodème, M., O. Tresse, E. Houard, F. Jugiau, C. Courtillon, K. El Manaa, M.-J. Laisney and M. Chemaly 2013. Characterization of Campylobacter spp. transferred from naturally contaminated chicken legs to cooked chicken slices via a cutting board. International Journal of Food Microbiology 164(1): 7-14.
  • Haddad, N., M. Saramago, R. G. Matos, H. Prévost and C. M. Arraiano 2013. Characterization of the biochemical properties of Campylobacter jejuni RNase III. Bioscience reports 33(art:e00082): 889-901.
  • Hwanhlem, N., V. Biscola, S. El-Ghaish, E. Jaffrès, X. Dousset, T. Haertlé, A. H-Kittikun and J.-M. Chobert 2013. Bacteriocin-Producing Lactic Acid Bacteria Isolated from Mangrove Forests in Southern Thailand as Potential Bio-Control Agents: Purification and Characterization of Bacteriocin Produced by Lactococcus lactis subsp. lactis KT2W2L. Probiotics and Antimicrobial Proteins 5(4): 264-278.
  • Ignatova, M., B. Guével, E. Com, N. Haddad, A. Rossero, P. Bogard, H. Prévost and S. Guillou 2013. Two-Dimensional Fluorescence Difference Gel Electrophoresis Analysis of Listeria monocytogenes submitted to a Redox Shock. Journal of Proteomics 79: 13-27.
  • Ismaïl, R., F. Aviat, V. Michel, I. Le Bayon, P. Gay-Perret, M. Kutnik and M. Federighi 2013. Methods for Recovering Microorganisms from Solid Surfaces Used in the Food Industry: A Review of the Literature. International Journal of Environmental Research and Public Health 10(11): 6169-6183.
  • Laroche, M. and C. Magras 2013. Gastrointestinal campylobacteriosis in industrialised countries: comparison of the disease situation with salmonellosis, and microbiological contamination assessment. Revue Scientifique Et Technique-Office International Des Epizooties 32(3): 701-714.
  • Macé, S., J.-J. Joffraud, M. Cardinal, M. Malcheva, J. Cornet, V. Lalanne, F. Chevalier, T. Sérot, M.-F. Pilet and X. Dousset 2013. Evaluation of the spoilage potential of bacteria isolated from spoiled raw salmon (Salmo salar) fillets stored under modified atmosphere packaging. International Journal of Food Microbiology 160(3): 227-238.
  • Macé, S., K. Mamlouk, S. Chipchakova, H. Prévost, J.-J. Joffraud, P. Dalgaard, M.-F. Pilet and X. Dousset 2013. Development of a Rapid Real-Time PCR Method as a Tool To Quantify Viable Photobacterium phosphoreum Bacteria in Salmon (Salmo salar) Steaks. Applied and Environmental Microbiology 79(8): 2612-2619.
  • Membré, J.-M., M. Laroche and C. Magras 2013. Meta-analysis of Campylobacter spp. Survival Data within a Temperature Range of 0 to 42°C. Journal of Food Protection 76(10): 1726-1732.
  • Messaoudi, S., M. Manai, M. Federighi and X. Dousset 2013. Campylobacter dans la filière poulet : étude bibliographique des stratégies de maîtrise au stade de l’élevage. Revue de Médecine Vétérinaire 164(2): 90-99.
  • Messaoudi, S., M. Manai, G. Kergourlay, H. Prévost, N. Connil, J. M. Chobert and X. Dousset 2013. Lactobacillus salivarius: Bacteriocin and probiotic activity. Food Microbiology 36(2): 296-304.
  • Pujol, L., I. Albert, N. B. Johnson and J. M. Membre 2013. Potential application of quantitative microbiological risk assessment techniques to an aseptic-UHT process in the food industry. International Journal of Food Microbiology 162(3): 283-96.

Remonter

2012

  • Aouadhi, C., Simonin, H., Prévost, H., de Lamballerie, M., Maaroufi, A., Mejri, S. 2012. Optimization of pressure-induced germination of Bacillus sporothermodurans spores in water and milk. Food Microbiology 30, 1-7.
  • Bieche, C., de Lamballerie, M., Chevret, D., Federighi, M., Tresse, O. 2012. Dynamic proteome changes in Campylobacter jejuni 81-176 after high pressure shock and subsequent recovery. Journal of Proteomics 75, 1144-1156.
  • Coroller, L., Kan-King-Yu, D., Leguerinel, I., Mafart, P., Membré, J.-M. 2012. Modelling of growth, growth/no-growth interface and nonthermal inactivation areas of Listeria in foods. International Journal of Food Microbiology 152, 139-152.
  • Dufour, V., Alazzam, B., Ermel, G., Thepaut, M., Rossero, A., Tresse, O., Baysse, C. 2012. Antimicrobial activities of isothiocyanates against Campylobacter jejuni isolates. Frontiers in Cellular and Infection Microbiology.
  • Duranton, F., Guillou, S., Simonin, H., Chéret, R., de Lamballerie, M. 2012. Combined use of high pressure and salt or sodium nitrite to control the growth of endogenous microflora in raw pork meat. Innovative Food Science and Emerging Technologies 16, 376-380.
  • Duranton, F., Simonin, H., Roelens, G., Chéret, R., Guillou, S., de Lamballerie, M. 2012. Effect of High Pressure and Salt on Pork Meat Quality and Microstructure. Journal of Food Science 77, E188-E194.
  • Fall, P.A., Pilet, M.F., Leduc, F., Cardinal, M., Duflos, G., Guérin, C., Joffraud, J.J., Leroi , F. 2012. Sensory and physicochemical evolution of tropical cooked peeled shrimp inoculated by Brochothrix thermosphacta and Lactococcus piscium CNCM I-4031 during storage at 8°C. International Journal of Food Microbiology 152, 82-90.
  • Haddad, N., Tresse, O., Rivoal, K., Chevret, D., Nonglaton, Q., Burns, C.M., Prévost, H., Cappelier, J.M. 2012. Polynucleotide phosphorylase has an impact on cell biology of Campylobacter jejuni. Frontiers in Cellular and Infection Microbiology 2, 1 - 13.
  • Kergourlay, G., Messaoudi, S., Dousset, X., Prevost, H. 2012. Genome sequence of Lactobacillus salivarius SMXD51, a potential probiotic strain isolated from chicken cecum, showing anti-campylobacter activity. Journal of Bacteriology 194, 3008-3009.
  • Lerasle, M., Duranton, F., Simonin, H., Membré, J.M., Chéret, R., De Lamballerie, M., Guillou, S., Federighi, M. 2012. Traitements par hautes pressions hydrostatiques des denrées alimentaires : état de l’art. Revue de Médecine Vétérinaire 163, 595-614.
  • Lerasle, M., Guillou, S., Simonin, H., Laroche, M., Lamballerie, M.d., Federighi , M. 2012. Membrane integrity of Campylobacter jejuni subjected to high pressure is pH-dependent. High Pressure Research 32, 89-96.
  • Leroi, F., Fall, P.A., Pilet, M.F., Chevalier, F., Baron, R. 2012. Influence of temperature, pH and NaCl concentration on the maximal growth rate of Brochothrix thermosphacta and a bioprotective bacteria Lactococcus piscium CNCM I-4031. Food Microbiology 31, 222-228.
  • Macé, S., Cornet, J., Chevalier, F., Cardinal, M., Pilet, M.F., X., D., Joffraud, J.J. 2012. Characterisation of the spoilage microbiota in raw salmon (Salmo salar) steaks stored under vacuum or modified atmosphere packaging combining conventional methods and PCR-TTGE. Food Microbiology 30, 8.
  • Mamlouk, K., Macé, S., Guilbaud, M., Jaffrès, E., Ferchichi, M., Prévost, H., Pilet, M.-F., Dousset, X. 2012. Quantification of viable Brochothrix thermosphacta in cooked shrimp and salmon by real-time PCR. Food Microbiology 30, 173-179.
  • Messaoudi, S., Kergourlay, G., Dalgalarrondo, M., Choiset, Y., Ferchichi, M., Prévost, H., Pilet, M.F., Chobert, J.M., Manai, M., Dousset, X. 2012. Purification and characterization of a new bacteriocin active against Campylobacter produced by Lactobacillus salivarius SMXD51. Food Microbiology 32, 129-134.
  • Messaoudi, S., Madi, A., Prévost, H., Feuilloley, M., Manai, M., Dousset, X., Connil, N. 2012. In vitro evaluation of the probiotic potential of Lactobacillus salivarius SMXD51. Anaerobe 18, 584-589.
  • Mezaache-Aichour, S., Gueehi, A., Nicklin, J., Drider, D., Prevost, H., Strange, R.N. 2012. Isolation, Identification and antimicrobial activity of pseudomonads isolated from the rhiszosphere of popatoes growing in Algeria. Journal of Plant Pathology 94, 89-98.
  • Pujol, L., Kan-King-Yu, D., Le Marc, Y., Johnston, M.D., Rama-Heuzard, F., Guillou, S., McClure, P., Membré, J.-M. 2012. Establishing Equivalence for Microbial-Growth-Inhibitory Effects (“Iso-Hurdle Rules”) by Analyzing Disparate Listeria monocytogenes Data with a Gamma-Type Predictive Model. Applied and Environmental Microbiology 78, 1069-1080.
  • Sulaeman, S., Hernould, M., Schauman, A., Cocquet, L., Bolla, J.M., De, E., Tresse, O. 2012. Enhanced adhesion of Campylobacter jejuni to abiotic surfaces is mediated by membrane proteins in oxygen-enriched condition. PLoS ONE 7, e46402.
  • Wang, J., Membré, J.-M., Ha, S.-D., Bahk, G.-J., Chung, M.-S., Chun, H.-S., Hwang, I.-G., Oh, D.-H. 2012. Modeling the Combined Effect of Temperature and Relative Humidity on Escherichia coli O157:H7 on Lettuce. Food Science and Biotechnology 21, 859-865.

Remonter

2011

  • Belguesmia, Y., Madi, A., Sperandio, D., Merieau, A., Feuilloley, M., Prevost, H., Drider, D., Connil, N. 2011. Growing insights into the safety of bacteriocins: the case of enterocin S37. Research in Microbiology 162, 159-163.
  • Chihib, N.-E., Mary, P., Federighi, M., Hornez, J.-P. 2011. The effect of preculture conditions on the culturability and viability of Aeromonas hydrophila when exposed to oligotrophic and cold stresses. World Journal of Microbiology & Biotechnology 27, 417-422.
  • Fosse, J., Laroche, M., Oudot, N., Seegers, H., Magras, C. 2011. On-farm multi-contamination of pigs by food-borne bacterial zoonotic hazards: An exploratory study. Veterinary Microbiology 147, 209-213.
  • Jaffrès, E., Lalanne, V., Macé, S., Cornet, J., Cardinal, M., Sérot, T., Dousset, X., Joffraud, J.-J. 2011. Sensory characteristics of spoilage and volatile compounds associated with bacteria isolated from cooked and peeled tropical shrimps using SPME–GC–MS analysis. International Journal of Food Microbiology 147, 195-202.
  • Membré, J.-M., Laroche, M., Magras, C. 2011. Assessment of levels of bacterial contamination of large wild game meat in Europe. Food Microbiology 28, 8.
  • Membré, J.-M., van Zuijlen, A. 2011. A probabilistic approach to determine thermal process setting parameters: Application for commercial sterility of products. International Journal of Food Microbiology 144, 413-420.
  • Messaoudi, S., Kergourlay, G., Rossero, A., Ferchichi, M., Prevost, H., Drider, D., Manai, M., Dousset, X. 2011. Identification of lactobacilli residing in chicken ceca with antagonism against Campylobacter. International Microbiology 14, 103-110.
  • Rihakova, J., Prevost, H., Demnerova, K., Drider, D. 2011. Effect of recombinant divercin RV41, structural variants and the activators of potassium channels on Listeria monocytogenes EGDe. Folia Microbiologica 56, 110-115.
  • Todorov, S.D., Prevost, H., Lebois, M., Dousset, X., Guy LeBlanc, J., Franco, B.D.G.M. 2011. Bacteriocinogenic Lactobacillus plantarum ST16Pa isolated from papaya (Carica papaya) - From isolation to application: Characterization of a bacteriocin. Food Research International 44, 1351-1363.
  • Todorov, S.D., Rachman, C., Fourrier, A., Dicks, L.M., van Reenen, C.A., Prevost, H., Dousset, X. 2011. Characterization of a bacteriocin produced by Lactobacillus sakei R1333 isolated from smoked salmon. Anaerobe 17, 23-31.

Remonter

2010

  • Belguesmia, Y., Choiset, Y., Prevost, H., Dalgalarrondo, M., Chobert, J.M., Drider, D. 2010. Partial purification and characterization of the mode of action of enterocin S37: a bacteriocin produced by Enterococcus faecalis S37 isolated from poultry feces. Journal of Environmental and Public Health 2010, Article ID 986460.
  • Ben-Said, N.E., Federighi, M., Bakhrouf, A., Orange, N. 2010. Effectiveness of pulsed ultraviolet-light treatment for bacterial inactivation on agar surface and liquid medium. Foodborne Pathogens and Disease 7, 1401-1406.
  • Bieche, C., De Lamballerie, M., Federighi, M., Le Bail, A., Tresse, O. 2010. Proteins involved in Campylobacter jejuni 81-176 recovery after high pressure treatment. Annals of the New York Academy of Sciences 1189, 133-138.
  • Calvez, S., Kohler, A., Prevost, H., Moretro, T., Drider, D. 2010. Physiological and structural differences between Enterococcus faecalis JH2-2 and mutant strains resistant to (P)-divercin RV41. Probiotics and Antimicrobial Proteins 2, 226-232.
  • Duodu, S., Holst-Jensen, A., Skjerdal, T., Cappelier, J.-M., Pilet, M.-F., Loncarevic, S. 2010. Influence of storage temperature on gene expression and virulence potential of Listeria monocytogenes strains grown in a salmon matrix. Food Microbiology 27, 795-801.
  • Fall, P.A., Leroi, F., Cardinal, M., Chevalier, F., Pilet, M.F. 2010. Inhibition of Brochotrix thermosphacta and sensory improvement of tropical peeled cooked shrimp by Lactococcus piscium CNCM I-4O31. Letters in Applied Microbiology 50, 357-361.
  • Fall, P.A., Leroi, F., Chevalier, F., Guérin, C., Pilet, M.F. 2010. Protective effect of a non-bacteriocinogenic Lactococcus piscium strain against Listeria monocytogenes in sterilised tropical cooked peeled shrimp. Journal of Aquatic Food Product Technology 19, 84-92.
  • Fosse, J., Laroche, M., Oudot, N., Rossero, A., Seegers, H., Magras, C. 2010. Suivi de la contamination de lots de porcs par Staphylococcus aureus et Yersinia enterocolitica de l'élevage à l'abattoir : une étude exploratoire Revue de Médecine Vétérinaire 161, 20-29.
  • Garnier, M., Matamoros, S., Chevret, D., Pilet, M.F., Leroi, F., Tresse, O. 2010. Adaptation to cold and proteomic responses of the psychrotrophic biopreservative Lactococcus piscium strain CNCM I-4031. Applied and Environmental Microbiology 76, 8011-8018.
  • Haddad, N., Maillart, G., Garenaux, A., Jugiau, F., Federighi, M., Cappelier, J.M. 2010. Adhesion Ability of Campylobacter jejuni to Ht-29 Cells Increases with the Augmentation of Oxidant Agent Concentration. Current Microbiology.
  • Haddad, N., Marce, C., Magras, C., Cappelier, J.M. 2010. An overview of methods used to clarify pathogenesis mechanisms of Campylobacter jejuni. Journal of Food Protection 73, 786-802.
  • Ignatova, M., Prévost, H., Leguerinel, I., Guillou, S. 2010. Growth and reducing capacity of Listeria monocytogenes under different initial redox potential. Journal of Applied Microbiology 108, 256-265.
  • Jaffrès, E., Prevost, H., Rossero, A., Joffraud, J.J., Dousset, X. 2010. Vagococcus penaei sp. nov., isolated from spoilage microbiota of cooked shrimp (Penaeus vannamei). International Journal of Systematic and Evolutionary Microbiology 60, 2159-2164.
  • Kerouanton, A., Roche, S.M., Marault, M., Velge, P., Pourcher, A.M., Brisabois, A., Federighi, M., Garrec, N. 2010. Characterization of isolates of Listeria monocytogenes from sludge using pulsed-field gel electrophoresis and virulence assays. Journal of Applied Microbiology 108, 1380-1388.
  • Matamoros, S., André, S., Hue, I., Prévost, H., Pilet, M.F. 2010. Identification of lactic acid bacteria involved in the spoilage of pasteurized "foie gras" products. Meat Science 85, 467-471.
  • Rihakova, J., Cappelier, J.M., Hue, I., Demnerova, K., Federighi, M., Prevost, H., Drider, D. 2010. In vivo activities of recombinant divercin V41 and its structural variants against Listeria monocytogenes. Antimicrobial Agents and Chemotherapy 54, 563-564.
  • Rivoal, K., Queguiner, S., Boscher, E., Bougeard, S., Ermel, G., Salvat, G., Federighi, M., Jugiau, F., Protais, J. 2010. Detection of Listeria monocytogenes in raw and pasteurized liquid whole eggs and characterization by PFGE. International Journal of Food Microbiology 138, 56-62.
  • Sulaeman, S., Le Bihan, G., Rossero, A., Federighi, M., De, E., Tresse, O. 2010. Comparison between the biofilm initiation of Campylobacter jejuni and Campylobacter coli strains to an inert surface using BioFilm Ring Test. Journal of Applied Microbiology 108, 1303-1312.
  • Todorov, S.D., Wachsman, M., Tomé, E., Dousset, X., Destro, M.T., Dicks, L.M.T., de Melo Franco, B.D.G., Vaz-Velho, M., Drider, D. 2010. Characterisation of an antiviral pediocin-like bacteriocin produced by Enterococcus faecium. Food Microbiology 27, 869-879.

Remonter