Liste de publications sur Brochothrix

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Brochothrix thermosphacta
Liste de publications sur Brochothrix

Liste de publications sur Brochothrix

Extrait des publications de Secalim consacrées à Brochothrix thermosphacta

  • Gaillac, A., C. Gourin, L. Dubreil, R. Briandet, H. Prévost and E. Jaffrès 2024. Biofilm formation of the food spoiler Brochothrix thermosphacta on different industrial surface materials using a biofilm reactor. Food Microbiology 120: 104457. https://doi.org/10.1016/j.fm.2023.104457.
  • Gaillac, A., R. Briandet, E. Delahaye, J. Deschamps, E. Vigneau, P. Courcoux, E. Jaffres and H. Prevost 2022. Exploring the diversity of biofilm formation by the food spoiler Brochothrix thermosphacta. Microorganisms 10(12). https://doi.org/10.3390/microorganisms10122474
  • Bouju-Albert, A., S. Saltaji, X. Dousset, H. Prévost and E. Jaffrès 2021. Quantification of viable Brochothrix thermosphacta in cold-smoked salmon using PMA/PMAxx-qPCR. Frontiers in Microbiology 12(1907). https://doi.org/10.3389/fmicb.2021.654178.
  • Illikoud, N., A. Rossero, R. Chauvet, P. Courcoux, M.-F. Pilet, T. Charrier, E. Jaffrès and M. Zagorec 2019. Genotypic and phenotypic characterization of the food spoilage bacterium Brochothrix thermosphacta. Food Microbiology 81: 22-31. https://doi.org/10.1016/j.fm.2018.01.015.
  • Illikoud, N., R. Gohier, D. Werner, C. Barrachina, D. Roche, E. Jaffres and M. Zagorec 2019. Transcriptome and volatilome analysis during growth of Brochothrix thermosphacta in food: Role of food substrate and strain specificity for the expression of spoilage functions. Frontiers in Microbiology 10: 2527. https://doi.org/10.3389/fmicb.2019.02527.
  • Illikoud, N., C. Klopp, A. Roulet, O. Bouchez, N. Marsaud, E. Jaffres and M. Zagorec 2018. One complete and three draft genome sequences of four Brochothrix thermosphacta strains, CD 337, TAP 175, BSAS1 3 and EBP 3070. Standards in Genomic Science 13: 22. https://doi.org/10.1186/s40793-018-0333-z.
  •  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. http://dx.doi.org/10.1016/j.ijfoodmicro.2012.10.013.
  • Fall, P. A., M. F. Pilet, F. Leduc, M. Cardinal, G. Duflos, C. Guérin, J. J. Joffraud and F. Leroi 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(3): 82-90.
  • Leroi, F., P. A. Fall, M. F. Pilet, F. Chevalier and R. Baron 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(2): 222-228. 10.1016/j.fm.2012.02.014. Facteur d'impact: 3.407, Notoriété: excellente.
  • Mamlouk, K., S. Macé, M. Guilbaud, E. Jaffrès, M. Ferchichi, H. Prévost, M.-F. Pilet and X. Dousset 2012. Quantification of viable Brochothrix thermosphacta in cooked shrimp and salmon by real-time PCR. Food Microbiology 30(1): 173-179.
  • Fall, P. A., F. Leroi, M. Cardinal, F. Chevalier and M. F. Pilet 2010. Inhibition of Brochotrix thermosphacta and sensory improvement of tropical peeled cooked shrimp by Lactococcus piscium CNCM I-4O31. Letters in Applied Microbiology 50(4): 357-361.
  • Jaffrès, E., V. Lalanne, S. Macé, J. Cornet, M. Cardinal, T. Sérot, X. Dousset and J.-J. Joffraud 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(3): 195-202. http://dx.doi.org/10.1016/j.ijfoodmicro.2011.04.008.

Date de modification : 14 février 2024 | Date de création : 18 novembre 2020 | Rédaction : SG