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Sourdoughs are complex ecosystems which are widely used to produce baked goods. This study aimed to provide a dynamic description of an industrial French sourdough ecosystem over 10 consecutive days.… Expand
Eleven culture media were analysed to compare their exhaustiveness for the quantification of lactobacilli type I sourdoughs. The media tested were MRS, maltose modified MRS, MRS5, SDB, SFM, MRS… Expand
The presence of Lactococcus bacteriophages in milk can partly or completely inhibit milk fermentation. To prevent the problems associated with the bacteriophages, the real-time PCR was developed in… Expand
The antiviral activity of several cationic compounds – cetyltrimethylammonium bromide (CTAB), chitosan, nisin, and lysozyme – was investigated on the bacteriophage c2 (DNA head and non-contractile… Expand