The Experts below are selected from a list of 2790 Experts worldwide ranked by ideXlab platform
Daniel Roueyre - One of the best experts on this subject based on the ideXlab platform.
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carotenoids from the ripening bacterium brevibacterium linens impart color to the rind of the French Cheese fourme de montbrison pdo
Natural Product Research, 2020Co-Authors: Daniele Giuffrida, Christophe Monnet, Florence Laurent, Francesco Cacciola, Marianna Oteri, Melanie Le Piver, Yanis Caro, Paola Donato, Luigi Mondello, Daniel RoueyreAbstract:Rind color of some high-value PDO Cheeses is related to the presence of carotenoids, but little is known about the structure of the pigmented compounds and their origin. Our objective was to describe the carotenoids extracted from the rind of a French Cheese, Fourme de Montbrison, and to compare them with the pigments produced by a bacterial strain used as an adjunct culture in the Cheese ripening process. Eleven carotenoids were detected in the Cheese rinds or in the biomass of Brevibacterium linens. Most of the carotenoids from the rinds belonged to the aryl (aromatic) carotenoid family, including hydroxylated and non-hydroxylated isorenieratene. Chlorobactene, a carotenoid rarely found in food products, was also detected. Agelaxanthin A was identified in the Cheese rinds as well as in the B. linens biomass. Occurrence of this compound was previously described in only one scientific publication, where it was isolated from the sponge Agela schmidtii.
Daniele Giuffrida - One of the best experts on this subject based on the ideXlab platform.
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carotenoids from the ripening bacterium brevibacterium linens impart color to the rind of the French Cheese fourme de montbrison pdo
Natural Product Research, 2020Co-Authors: Daniele Giuffrida, Christophe Monnet, Florence Laurent, Francesco Cacciola, Marianna Oteri, Melanie Le Piver, Yanis Caro, Paola Donato, Luigi Mondello, Daniel RoueyreAbstract:Rind color of some high-value PDO Cheeses is related to the presence of carotenoids, but little is known about the structure of the pigmented compounds and their origin. Our objective was to describe the carotenoids extracted from the rind of a French Cheese, Fourme de Montbrison, and to compare them with the pigments produced by a bacterial strain used as an adjunct culture in the Cheese ripening process. Eleven carotenoids were detected in the Cheese rinds or in the biomass of Brevibacterium linens. Most of the carotenoids from the rinds belonged to the aryl (aromatic) carotenoid family, including hydroxylated and non-hydroxylated isorenieratene. Chlorobactene, a carotenoid rarely found in food products, was also detected. Agelaxanthin A was identified in the Cheese rinds as well as in the B. linens biomass. Occurrence of this compound was previously described in only one scientific publication, where it was isolated from the sponge Agela schmidtii.
Djamel Drider - One of the best experts on this subject based on the ideXlab platform.
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anti salmonella activity and probiotic trends of kluyveromyces marxianus s 2 05 and kluyveromyces lactis s 3 05 isolated from a French Cheese tomme d orchies
Research in Microbiology, 2017Co-Authors: Alexandre Ceugniez, Françoise Coucheney, Veronique Delcenserie, Georges Daube, Philippe Jacques, Djamel DriderAbstract:Kluyveromyces marxianus S-2-05 and Kluyveromyces lactis S-3-05 were recently isolated from a traditional French Cheese, Tomme d'Orchies, and characterized here for their advantages using a different application perspective. First, we established their anti-Salmonella activity and downregulation of the virulence sopD gene of Salmonella enterica subsp. enterica serovar Typhimurium, mainly in the presence of K. marxianus S-2-05. In addition to their antagonism, these non-Saccharomyces yeasts were able to survive under conditions mimicking the gastrointestinal environment and to form biofilms on an abiotic device such as polystyrene. These strains also displayed highly hydrophilic cell wall surfaces properties and capacity for adhesion to intestinal Caco-2 cells, thus enhancing their potential as probiotic strains.
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maldi tof mass spectrometry for the identification of lactic acid bacteria isolated from a French Cheese the maroilles
International Journal of Food Microbiology, 2017Co-Authors: Menouar Nacef, Djamel Drider, Mickael Chevalier, Sylvie Chollet, Christophe FlahautAbstract:In this study we identified the culturable population of mesophilic lactic acid bacteria (LAB) from a French Cheese Maroilles made either with raw or pasteurized milk using MALDI-TOF mass spectrometry (MS). Samples from rind and heart of Maroilles Cheese were used, the LAB were selected on MRS agar at 30°C and 197 Gram-positive and catalase-negative strains were subjected to identification by MALDI-TOF MS profiling. All strains were unambiguously identified: 105 strains from Maroilles made with raw milk (38 on the rind and 67 in the heart) and 92 strains from Maroilles made with pasteurized milk (39 on the rind and 53 in the heart). MALDI-TOF MS identification allowed identification of three genera belonging to LAB including Lactobacillus, Enterococcus and Leuconostoc. Lactobacillus was the most represented genus with seven species: Lactobacillus plantarum (L. plantarum), L. paracasei, L. curvatus, L. rhamnosus, L. fructivorans, L. parabuchneri, L. brevis found in Maroilles made with both kind of milk. The correlation between the 16S rDNA-based identification performed on selected strains and those obtained by MALDI-TOF-MS demonstrates that this fast, economically affordable, robust and reliable method for bacteria characterisation stands as an attractive alternative to the commonly-used methods and its application in food industry is discussed.
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yeast diversity in a traditional French Cheese tomme d orchies reveals infrequent and frequent species with associated benefits
Food Microbiology, 2015Co-Authors: Alexandre Ceugniez, Djamel Drider, Philippe Jacques, Françoise CoucheneyAbstract:This study is aimed at unrevealing the yeast diversity of handmade Cheese, Tomme d'orchies, produced and marketed in the north of France. A total of 185 yeast colonies were isolated from the surface and core of this Cheese. From these, 80 morphologically different colonies were selected and subjected to rep-PCR analysis. The isolates were clustered into six distinct groups based on their DNA fingerprints. From each group, at least 30% of isolates were selected and identified to species level by biochemical characteristics (ID32C Api system) and sequencing of the ITS1-5.8S-ITS2 and 26S rDNA regions. The isolates belonged to Yarrowia lipolytica, Debaryomyces hansenii, Kluyveromyces lactis and Kluyveromyces marxianus, frequently isolated, and less frequently isolated Saturnispora mendoncae and Clavispora lusitaniae. Two isolates designated as Kluyveromyces lactis (isolate S-3-05) and Kluyveromyces marxianus (isolate S-2-05) were non-hemolytic, sensitive to antifungal compounds and able to inhibit the growth of pathogens including Candida albicans, Listeria monocytogenes and some bacilli.
Françoise Coucheney - One of the best experts on this subject based on the ideXlab platform.
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anti salmonella activity and probiotic trends of kluyveromyces marxianus s 2 05 and kluyveromyces lactis s 3 05 isolated from a French Cheese tomme d orchies
Research in Microbiology, 2017Co-Authors: Alexandre Ceugniez, Françoise Coucheney, Veronique Delcenserie, Georges Daube, Philippe Jacques, Djamel DriderAbstract:Kluyveromyces marxianus S-2-05 and Kluyveromyces lactis S-3-05 were recently isolated from a traditional French Cheese, Tomme d'Orchies, and characterized here for their advantages using a different application perspective. First, we established their anti-Salmonella activity and downregulation of the virulence sopD gene of Salmonella enterica subsp. enterica serovar Typhimurium, mainly in the presence of K. marxianus S-2-05. In addition to their antagonism, these non-Saccharomyces yeasts were able to survive under conditions mimicking the gastrointestinal environment and to form biofilms on an abiotic device such as polystyrene. These strains also displayed highly hydrophilic cell wall surfaces properties and capacity for adhesion to intestinal Caco-2 cells, thus enhancing their potential as probiotic strains.
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yeast diversity in a traditional French Cheese tomme d orchies reveals infrequent and frequent species with associated benefits
Food Microbiology, 2015Co-Authors: Alexandre Ceugniez, Djamel Drider, Philippe Jacques, Françoise CoucheneyAbstract:This study is aimed at unrevealing the yeast diversity of handmade Cheese, Tomme d'orchies, produced and marketed in the north of France. A total of 185 yeast colonies were isolated from the surface and core of this Cheese. From these, 80 morphologically different colonies were selected and subjected to rep-PCR analysis. The isolates were clustered into six distinct groups based on their DNA fingerprints. From each group, at least 30% of isolates were selected and identified to species level by biochemical characteristics (ID32C Api system) and sequencing of the ITS1-5.8S-ITS2 and 26S rDNA regions. The isolates belonged to Yarrowia lipolytica, Debaryomyces hansenii, Kluyveromyces lactis and Kluyveromyces marxianus, frequently isolated, and less frequently isolated Saturnispora mendoncae and Clavispora lusitaniae. Two isolates designated as Kluyveromyces lactis (isolate S-3-05) and Kluyveromyces marxianus (isolate S-2-05) were non-hemolytic, sensitive to antifungal compounds and able to inhibit the growth of pathogens including Candida albicans, Listeria monocytogenes and some bacilli.
Alexandre Ceugniez - One of the best experts on this subject based on the ideXlab platform.
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anti salmonella activity and probiotic trends of kluyveromyces marxianus s 2 05 and kluyveromyces lactis s 3 05 isolated from a French Cheese tomme d orchies
Research in Microbiology, 2017Co-Authors: Alexandre Ceugniez, Françoise Coucheney, Veronique Delcenserie, Georges Daube, Philippe Jacques, Djamel DriderAbstract:Kluyveromyces marxianus S-2-05 and Kluyveromyces lactis S-3-05 were recently isolated from a traditional French Cheese, Tomme d'Orchies, and characterized here for their advantages using a different application perspective. First, we established their anti-Salmonella activity and downregulation of the virulence sopD gene of Salmonella enterica subsp. enterica serovar Typhimurium, mainly in the presence of K. marxianus S-2-05. In addition to their antagonism, these non-Saccharomyces yeasts were able to survive under conditions mimicking the gastrointestinal environment and to form biofilms on an abiotic device such as polystyrene. These strains also displayed highly hydrophilic cell wall surfaces properties and capacity for adhesion to intestinal Caco-2 cells, thus enhancing their potential as probiotic strains.
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yeast diversity in a traditional French Cheese tomme d orchies reveals infrequent and frequent species with associated benefits
Food Microbiology, 2015Co-Authors: Alexandre Ceugniez, Djamel Drider, Philippe Jacques, Françoise CoucheneyAbstract:This study is aimed at unrevealing the yeast diversity of handmade Cheese, Tomme d'orchies, produced and marketed in the north of France. A total of 185 yeast colonies were isolated from the surface and core of this Cheese. From these, 80 morphologically different colonies were selected and subjected to rep-PCR analysis. The isolates were clustered into six distinct groups based on their DNA fingerprints. From each group, at least 30% of isolates were selected and identified to species level by biochemical characteristics (ID32C Api system) and sequencing of the ITS1-5.8S-ITS2 and 26S rDNA regions. The isolates belonged to Yarrowia lipolytica, Debaryomyces hansenii, Kluyveromyces lactis and Kluyveromyces marxianus, frequently isolated, and less frequently isolated Saturnispora mendoncae and Clavispora lusitaniae. Two isolates designated as Kluyveromyces lactis (isolate S-3-05) and Kluyveromyces marxianus (isolate S-2-05) were non-hemolytic, sensitive to antifungal compounds and able to inhibit the growth of pathogens including Candida albicans, Listeria monocytogenes and some bacilli.