FranaisEnglish

2015

Liato, V., S. Labrie, C. Viel, M. Benali, M. Aider. 2015. Study of the combined effect of electro-activated solutions and heat treatment on the destruction of spores of Clostridium sporogenes and Geobacillus stearothermophilus in model solution and vegetable puree. Anaerobe. 35(B):11-21.

 


2015

Liato, V., S. Labrie, M. Benali, M. Aïder. 2014. Ion exchange membrane-assisted electro-activation of aqueous solutions: Effect of the operating parameters on solutions properties and system electric resistance. Process Safety and Environmental Protection. 93:124-138.

 


2014

Kouassi, K., S. Labrie, A. Genois, A. Aït Aissa, M. Aïder. 2014. Contribution to the development of a method of maple sap soft drink stabilization by electro-activation technology. LWT-Food Science and Technology. 59(1):138-147.

 


2014

El Haddad, L., N. Ben Abdallah, P.L. Plante, J. Dumaresq, R. Katsarava, S. Labrie, J. Corbeil, D. St-Gelais et S. Moineau. 2014. Improving the safety of Staphylococcus aureus polyvalent phages by their production on a Staphylococcus xylosus strain. PLoS ONE 9:e102600.

 


 

2014

Lessard, M.-H., C. Viel, B. Boyle, D. St-Gelais, et S. Labrie. 2014. 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. 15:235. 

 


2014

Paquin, P. et S. Labrie, co-editeurs. 2014. The importance of salt in the manufacture and ripening of cheese. FIL-IDF monography. 92 pages. Ouvrage collectif.

 


2013

Alper, I., M. Frenette et S. Labrie. 2013. Genetic diversity of dairy Geotrichum candidum strains revealed by multilocus sequence typing. Appl. Microbiol. Biotechnol. 97(13):5907-5920. 

 


2012

Hatoum, R., S. Labrie et I. Fliss. 2012. Antimicrobial and probiotic properties of yeast: from fundamental to novel applications. Front. Microbio. 3:421.

 


2012

Hatoum, R., S. Labrie et I. Fliss. 2012. Identification and partial characterization of antilisterial compounds produced by dairy yeasts. Probio. Antimic. Prot. 5(1):8-17.

 


2012

Lessard, M.-H., G. Bélanger, D. St-Gelais et S. Labrie. 2012. The composition of Camembert cheese ripening cultures modulates both mycelial growth and appearance. Appl. Environ. Microbiol., 78(6):1813-1819. 

 


2012

Lavoie, K., M. Touchette, D. St-Gelais et S. Labrie. 2012. Characterization of the fungal microflora in Québec milk and specialty cheeses. Dairy Sci. Technol. 92(5):455-468.

 


2011

Alper I., M. Frenette, S. Labrie. 2011. Ribosomal DNA polymorphisms in the yeast Geotrichum candidumFungal Biology, 115(12):1259-1269.

 


2010

Arteau M, S. Labrie, D. Roy D. 2010. Terminal restriction fragment length polymorphism and automated ribosomal intergenic spacer analysis profiling of fungal communities in Camembert cheese. Int. Dairy J., 20(8):545-554.

 


2010

Audy J, S. Labrie, D. Roy, G. LaPointe. 2010. Sugar source modulates exopolysaccharide biosynthesis in Bifidobacterium longum subsp. longum CRC-002. Microbiology 156(3):653-664.