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Antimicrobial and probiotic properties of yeasts: from fundamental to novel applications

Frontiers in microbiology, 2012-01, Vol.3, p.421-421

2012

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Contribution of biofouling to permeation flux decline and membrane resistance changes during whey ultrafiltration

International dairy journal, 2021-06, Vol.117, p.105010, Article 105010

2021

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Identification and characterization of microorganisms isolated from noncompliant or atypical dairy products in Canada

Journal of dairy science, 2024-10, Vol.107 (10), p.7659-7677

2024

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Systematic Evaluation of Biotic and Abiotic Factors in Antifungal Microorganism Screening

Microorganisms (Basel), 2024-07, Vol.12 (7), p.1396

2024

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Comparative Study of Different Sampling Methods of Biofilm Formed on Stainless-Steel Surfaces in a CDC Biofilm Reactor

Frontiers in microbiology, 2022-06, Vol.13, p.892181-892181

2022

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Phenotypic and Genetic Characterization of the Cheese Ripening Yeast Geotrichum candidum

Frontiers in microbiology, 2020-05, Vol.11, p.737-737

2020

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Sugar source modulates exopolysaccharide biosynthesis in Bifidobacterium longum subsp. longum CRC 002

Microbiology (Society for General Microbiology), 2010-03, Vol.156 (Pt 3), p.653-664

2010

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Improving the safety of Staphylococcus aureus polyvalent phages by their production on a Staphylococcus xylosus strain

PloS one, 2014-07, Vol.9 (7), p.e102600-e102600

2014

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The Composition of Camembert Cheese-Ripening Cultures Modulates both Mycelial Growth and Appearance

Applied and Environmental Microbiology, 2012-03, Vol.78 (6), p.1813-1819

2012

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Valorization of Concentrated Dairy White Wastewater by Reverse Osmosis in Model Cheese Production

Dairy (Basel), 2022-06, Vol.3 (2), p.248-261

2022

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Characterization of Chemical and Bacterial Compositions of Dairy Wastewaters

Dairy (Basel), 2021-04, Vol.2 (2), p.179-190

2021

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Analysis of Microbiota Persistence in Quebec’s Terroir Cheese Using a Metabarcoding Approach

Microorganisms (Basel), 2022-07, Vol.10 (7), p.1381

2022

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Receptor-Binding Protein of Lactococcus lactis Phages: Identification and Characterization of the Saccharide Receptor-Binding Site

Journal of Bacteriology, 2006-04, Vol.188 (7), p.2400-2410

2006

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Multiplex PCR for detection and identification of lactococcal bacteriophages

Applied and Environmental Microbiology, 2000-03, Vol.66 (3), p.987-994

2000

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Genomic Organization and Molecular Analysis of Virulent Bacteriophage 2972 Infecting an Exopolysaccharide-Producing Streptococcus thermophilus Strain

Applied and Environmental Microbiology, 2005-07, Vol.71 (7), p.4057-4068

2005

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Effect of seaweed flakes addition on the development of bioactivities in functional Camembert‐type cheese

International journal of food science & technology, 2018-04, Vol.53 (4), p.1054-1064

2018

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Levels of three natural milk antimicrobial proteins during the manufacture of Cheddar cheese

International dairy journal, 2025-01, Vol.160, p.106106, Article 106106

2025

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Effect of Streptococcus thermophilus cell deposition on flux reduction during ultrafiltration of whey constituents

International dairy journal, 2021-06, Vol.117, p.104995, Article 104995

2021

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Candida krusei is the major contaminant of ultrafiltration and reverse osmosis membranes used for cranberry juice production

Food microbiology, 2023-02, Vol.109, p.104146-104146, Article 104146

2023

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Proanthocyanidins and volatile aroma of cranberry juice are modulated by its microbiota and processing environment

Food microbiology, 2024-12, Vol.124, p.104611, Article 104611

2024

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Commercial cheeses with different texture have different disintegration and protein/peptide release rates during simulated in vitro digestion

International dairy journal, 2016-05, Vol.56, p.169-178

2016

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Identification and Characterization of Microorganisms Isolated from Non-compliant and/or Atypical Dairy Products in Canada

Journal of dairy science, 2024-06

2024

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Trichosporon asahii: Taxonomy, health hazards, and biotechnological applications

Fungal biology reviews, 2024-09, Vol.49, p.100369, Article 100369

2024

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Metatranscriptome analysis of fungal strains Penicillium camemberti and Geotrichum candidum reveal cheese matrix breakdown and potential development of sensory properties of ripened Camembert-type cheese

BMC genomics, 2014-03, Vol.15 (1), p.235-235

2014

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Disintegration and nutrients release from cheese with different textural properties during in vitro digestion

Food research international, 2016-10, Vol.88, p.276-283

2016

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Antimicrobial and probiotic properties of yeasts: from fundamental to novel applications

Contribution of biofouling to permeation flux decline and membrane resistance changes during whey ultrafiltration

Identification and characterization of microorganisms isolated from noncompliant or atypical dairy products in Canada

Systematic Evaluation of Biotic and Abiotic Factors in Antifungal Microorganism Screening

Comparative Study of Different Sampling Methods of Biofilm Formed on Stainless-Steel Surfaces in a CDC Biofilm Reactor

Phenotypic and Genetic Characterization of the Cheese Ripening Yeast Geotrichum candidum

Sugar source modulates exopolysaccharide biosynthesis in Bifidobacterium longum subsp. longum CRC 002

Improving the safety of Staphylococcus aureus polyvalent phages by their production on a Staphylococcus xylosus strain

The Composition of Camembert Cheese-Ripening Cultures Modulates both Mycelial Growth and Appearance

Valorization of Concentrated Dairy White Wastewater by Reverse Osmosis in Model Cheese Production

Characterization of Chemical and Bacterial Compositions of Dairy Wastewaters

Analysis of Microbiota Persistence in Quebec’s Terroir Cheese Using a Metabarcoding Approach

Receptor-Binding Protein of Lactococcus lactis Phages: Identification and Characterization of the Saccharide Receptor-Binding Site

Multiplex PCR for detection and identification of lactococcal bacteriophages

Genomic Organization and Molecular Analysis of Virulent Bacteriophage 2972 Infecting an Exopolysaccharide-Producing Streptococcus thermophilus Strain

Effect of seaweed flakes addition on the development of bioactivities in functional Camembert‐type cheese

Levels of three natural milk antimicrobial proteins during the manufacture of Cheddar cheese

Effect of Streptococcus thermophilus cell deposition on flux reduction during ultrafiltration of whey constituents

Candida krusei is the major contaminant of ultrafiltration and reverse osmosis membranes used for cranberry juice production

Proanthocyanidins and volatile aroma of cranberry juice are modulated by its microbiota and processing environment

Commercial cheeses with different texture have different disintegration and protein/peptide release rates during simulated in vitro digestion

Identification and Characterization of Microorganisms Isolated from Non-compliant and/or Atypical Dairy Products in Canada

Trichosporon asahii: Taxonomy, health hazards, and biotechnological applications

Metatranscriptome analysis of fungal strains Penicillium camemberti and Geotrichum candidum reveal cheese matrix breakdown and potential development of sensory properties of ripened Camembert-type cheese

Disintegration and nutrients release from cheese with different textural properties during in vitro digestion

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