Genomic Diversity and Virulence Genes Characterization of Bacillus cereus sensu lato Isolated from Processing Equipment of an Algerian Dairy Plant

Authors: Nassima Didouh, Rachid Achek, Francesco Celandroni, Emilia Ghelardi, Diletta Mazzantini, Florence Postollec, Boumediene Moussa-Boudjemaa, L. Irène I. Ouoba, Herbert Tomaso, Jörg Linde, Hosny El-Adawy

Source: Journal of Food Quality, Vol 2023 (2023)

Subject Terms: Nutrition. Foods and food supply, TX341-641

File Description: electronic resource

Relation: https://doaj.org/toc/1745-4557

Access URL: https://doaj.org/article/a318561e01e9461299a69c380311604f

A Predictive Growth Model for Pro-technological and Probiotic Lacticaseibacillus paracasei Strains Fermenting White Cabbage

Authors: Mariaelena Di Biase, Yvan Le Marc, Anna Rita Bavaro, Palmira De Bellis, Stella Lisa Lonigro, Paola Lavermicocca, Florence Postollec, Francesca Valerio

Source: Frontiers in Microbiology, Vol 13 (2022)

Subject Terms: Lacticaseibacillus paracasei, growth models, fermented cabbage, predictive modeling, probiotic foods, Microbiology, QR1-502

File Description: electronic resource

Relation: https://www.frontiersin.org/articles/10.3389/fmicb.2022.907393/full; https://doaj.org/toc/1664-302X

Access URL: https://doaj.org/article/14b2c594894a49c8b39bf6b0ed353684

Modeling of Growth and Organic Acid Kinetics and Evolution of the Protein Profile and Amino Acid Content during Lactiplantibacillus plantarum ITM21B Fermentation in Liquid Sourdough

Authors: Mariaelena Di Biase, Yvan Le Marc, Anna Rita Bavaro, Stella Lisa Lonigro, Michela Verni, Florence Postollec, Francesca Valerio

Source: Foods, Vol 11, Iss 23, p 3942 (2022)

Subject Terms: fermented flour, protein profile, growth models, organic acid modeling, in silico simulations, Chemical technology, TP1-1185

File Description: electronic resource

Relation: https://www.mdpi.com/2304-8158/11/23/3942; https://doaj.org/toc/2304-8158

Access URL: https://doaj.org/article/26f3c34400db46c08d98c6cee08afb2e

Detection of risk areas in dairy powder processes: The development of thermophilic spore forming bacteria taking into account their growth limits.

Authors: Louis, Delaunay¹ (AUTHOR), Florence, Postollec² (AUTHOR), Ivan, Leguerinel¹ (AUTHOR) guerinel@univ-brest.fr, Anne-Gabrielle, Mathot¹ (AUTHOR)

Source: International Journal of Food Microbiology. Jun2024, Vol. 418, pN.PAG-N.PAG. 1p.

Subject Terms: *BACTERIAL spores, *DAIRY processing, *FOOD pasteurization, *SKIM milk, *GEOBACILLUS stearothermophilus, *THERMOPHILIC bacteria, *SPOREFORMING bacteria, *DRIED milk