Sophie Burteau

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The lactic acid bacterium Streptococcus thermophilus is widely used for the manufacture of yogurt and cheese. This dairy species of major economic importance is phylogenetically close to pathogenic streptococci, raising the possibility that it has a potential for virulence. Here we report the genome sequences of two yogurt strains of S. thermophilus. We(More)
The aim of this study was to be able to amplify and to detect on one array 27 different etiologic agents found in nosocomial pneumonia, some being phylogenetically closely related and others very distant. The assay is based on the use of consensus primers combined with the identification of the resulting amplicons by hybridization on specific capture probes(More)
Alexander Bolotin1, Benoı̂t Quinquis1, Pierre Renault1, Alexei Sorokin1, S Dusko Ehrlich1, Saulius Kulakauskas2, Alla Lapidus3,5, Eugene Goltsman3,5, Michael Mazur3,6, Gordon D Pusch3,5, Michael Fonstein3,5, Ross Overbeek3,5, Nikos Kyprides3,5, Bénédicte Purnelle4, Deborah Prozzi4, Katrina Ngui4,5, David Masuy4,6, Frédéric Hancy4, Sophie Burteau4,5, Marc(More)
Steak tartare is a popular meat dish in Belgium. It is prepared with raw minced beef and is eaten with sauce, vegetables, and spices. Because it contains raw meat, steak tartare is highly prone to bacterial spoilage. The objective of this study was to explore the diversity of bacterial flora in steak tartare in Belgium according to the source and to(More)
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