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Study of the behaviour of Lactobacillus plantarum and Leuconostoc starters during a complete wheat sourdough breadmaking process
Abstract The acidification properties, metabolic activity and technological performance of four individual Lactobacillus plantarum or Leuconostoc freeze-dried starters were investigated during aExpand
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Influence of pH, lactose and lactic acid on the growth of Streptococcus cremoris: a kinetic study
SummaryThe effect of various culture conditions on growth kinetics of an homofermentative strain of the lactic acid bacterium Streptococcus cremoris were investigated in batch cultures, in order toExpand
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Simultaneous HPLC Determination of Sugars, Organic Acids and Ethanol in Sourdough Process
This study reports the description of a methodology that allows the simultaneous detection and quantification of organic acids, sugars and ethanol in dough samples using a single injection HPLCExpand
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Enhanced inhibitory effect of lactic acid on growth kinetics of Streptococcus cremoris during nutritional medium limitations
SummaryIn batch cultures of Streptococcus cremoris growth parameters, especially the specific growth rate and its alteration during time-courses of fermentation, were found to be dependent on theExpand
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Production of volatile compounds in model milk and cheese media by eight strains of Geotrichum candidum Link
Eight strains of Geotrichum candidum isolated from cheese were compared for aroma production. Twenty-four components, including alcohols, methyl ketones, fatty acids and esters, were identified byExpand
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Production of volatile compounds in liquid cultures by six strains of coryneform bacteria
SummaryThe aromatic profiles of four strains of Brevibacterium linens, one strain of Brevibacterium sp. and one strain of Microbacterium sp. were determined with some pure cultures of theseExpand
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Characterization of the microflora from natural sourdoughs
The microflora of nine natural sourdoughs from the region « Midi-Pyrenees » (France) was studied. The number of lactic acid bacteria and yeasts ranged from 2.10 6 to 3.10 9 cfu/g and from 4.10 4 toExpand
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Comparison of Volatile Flavor Compounds Produced by Ten Strains of Penicillium camemberti Thom
Abstract Volatile compounds produced by Penicillium camemberti Thom in a milk culture medium were identified using gas chromatography coupled with mass spectrometry. Volatile compounds were mainlyExpand
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Influence of pre-culture conditions on the ability of Leuconostoc oenos to conduct malolactic fermentation in wine
Most industrially freeze-dried malolactic starters must undergo a pre-culture or reactivation process. This step permit a good implantation into wine. Variables of pre-culture conditions studied wereExpand
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