References of "Destain, Jacqueline"
     in
Bookmark and Share    
Full Text
Peer Reviewed
See detailEnhancing The Antilisterial Effect Of Lactobacillus Curvatus Cwbi-B28 In Pork Meat And Cocultures By Limiting Bacteriocin Degradation
Kouakou, P.; Ghalfi, H.; Destain, Jacqueline ULg et al

in Meat Science (2008), 80(3),

This work focused on Listeria monocytogenes growth inhibition and growth rebound in raw and cooked pork meat inoculated with Lactobacillus curvatus strains. During storage of raw meat homogenates in the ... [more ▼]

This work focused on Listeria monocytogenes growth inhibition and growth rebound in raw and cooked pork meat inoculated with Lactobacillus curvatus strains. During storage of raw meat homogenates in the presence of the bacteriocin-producing strain Lactobacillus curvatus CWBI-B28wt, the Listeria monocytogenes cfu count was initially reduced to an undetectable level, but a growth rebound occurred after two weeks, coinciding with loss of 70% of the bacteriocin activity present at the end of week 2. The Listeria growth rebound was suppressed when proteolysis of bacteriocin was countered by the absence of proteases (bacteriocin addition to cooked meat) or the presence of 1% soy flour (added to provide competing substrates). Further experiments confirmed that bacteriocin is sensitive to the action of proteolytic enzymes isolated from both Lactobacillus curvatus CWBI-B28wt and the meat matrix. Bacteriocin proteolysis thus emerges as a cause of Listeria growth rebound. [less ▲]

Detailed reference viewed: 43 (8 ULg)
Full Text
See detailPreservation of vinegar acetic acid bacteria
Ndoye, B.; Ceenwerck, I.; Destain, Jacqueline ULg et al

in Vinegars of the world (2008)

Detailed reference viewed: 21 (2 ULg)
Full Text
Peer Reviewed
See detailLes lipases sont des hydrolases atypiques : principales caractéristiques et applications
Fickers, Patrick ULg; Destain, Jacqueline ULg; Thonart, Philippe ULg

in Biotechnologie, Agronomie, Société et Environnement = Biotechnology, Agronomy, Society and Environment [=BASE] (2008), 12(2), 119-130

Due to their kinetic and substrate specificities, triacylglycerol acyl-hydrolases or lipases are atypical enzymes. In function of their microenvironment, lipases are able to act as hydrolases in aqueous ... [more ▼]

Due to their kinetic and substrate specificities, triacylglycerol acyl-hydrolases or lipases are atypical enzymes. In function of their microenvironment, lipases are able to act as hydrolases in aqueous solution or as biocatalysts in organic synthesis. As hydrolases, they are responsible of the triglycerids catabolism into fatty acids and glycerol. In many organisms, this reaction plays a major role in the fat and lipid metabolism. In addition, lipases are also able to hydrolyse phospholipids and cholesterol esters. In organic solvent, lipases could catalyse reactions such as esterifications, acidolysis or alcoolysis with enantio-, regio- and chimioselectivity. Lipases form a mixed class of enzyme due to their animal, vegetal or microbial origins. All those properties led to the development of many applications in the food and chemical industries but also in the medical and therapeutic field. [less ▲]

Detailed reference viewed: 211 (2 ULg)
Full Text
Peer Reviewed
See detailProteolytic Breakdown Of Gliadin By Enterococcus Faecalis Isolated From Tunisian Fermented Dough
M'Hir, S.; Aldric, Jean-Marc ULg; El Mejdoub, Thami ULg et al

in World Journal of Microbiology & Biotechnology (2008), 24(12),

The aim of this work was to select strains with proteolytic activity on wheat gliadin, among lactic acid bacteria, previously isolated from Tunisian fermented wheat dough. Hydrolysis of gliadin, as sole ... [more ▼]

The aim of this work was to select strains with proteolytic activity on wheat gliadin, among lactic acid bacteria, previously isolated from Tunisian fermented wheat dough. Hydrolysis of gliadin, as sole nitrogen source, in an agar medium was visualized by a clear zone surrounding colonies. The increase in absorbance due to gliadin breakdown was measured spectrophotometrically using Ophthaldialdehyde (OPA) on Gliadin Glucose Broth medium. Fermented liquid dough inoculated with individual selected Enterococcus faecalis, showed a decrease of the gliadin concentration from 45 g/kg to 18 g/kg determined by sandwich ELISA test (R-7001). Only the enterococci strains show an hydrolysis of gliadin proteins. Strains showing proteolytic activity are gaining more and more importance in cereal based fermented foods and may help to reduce gliadin involved in coeliac disease. [less ▲]

Detailed reference viewed: 64 (5 ULg)
Full Text
Peer Reviewed
See detailSolid-state fermentation of xylanase from Penicillium canescens 10-10c in a multi-layer packed bed reactor
Assamoi, antoine; Destain, Jacqueline ULg; Delvigne, Frank ULg et al

in Applied Biochemistry and Biotechnology (2008), 145

Detailed reference viewed: 32 (5 ULg)
See detailImmobilisation de la lipase de Yarrowia lipolytica.
Alloue, W. A. M.; Destain, Jacqueline ULg; El Mejdoub, Thami ULg et al

Poster (2007, December)

Detailed reference viewed: 15 (2 ULg)
Full Text
Peer Reviewed
See detailA new pilot plant scale acetifier designed for vinegar production in Sub-Saharan Africa
Ndoye, B.; Lebecque, S.; Destain, Jacqueline ULg et al

in Process Biochemistry (2007), 42(11), 1561-1565

A novel thermotolerant strain Acetobacter senegalensis sp. nov. (CWBI-B418(T)) isolated in Senegal from mango fruit, previously freeze-dried and conserved at 4 degrees C under vacuum packaging was ... [more ▼]

A novel thermotolerant strain Acetobacter senegalensis sp. nov. (CWBI-B418(T)) isolated in Senegal from mango fruit, previously freeze-dried and conserved at 4 degrees C under vacuum packaging was successfully rehydrated into an acetifying medium. It was used as an inoculum culture and then applied into a new pilot plant scale acetifier (300 L) for vinegar production. This latter was specifically designed to produce a high volume and quality of vinegar in Sub-Saharan Africa at fermentation temperature of 35 degrees C. Several semi-continuous cycles of acetic acid fermentations were carried out. The behaviour of substrate and product concentrations, population of bacteria into the reactor was analysed as well as the evolution of acidity, acetification rates and stoichiometric yields. Operation with this novel bioreactor allowed achieving 8% (v/v) of acetic acid concentration at 35 degrees C. (C) 2007 Elsevier Ltd. All rights reserved. [less ▲]

Detailed reference viewed: 262 (5 ULg)
See detailSugar beet : a source of biofuel an chemicals.
Destain, Jacqueline ULg; Gigot, Cédric ULg; Fauconnier, Marie-Laure ULg et al

Poster (2007, June)

Detailed reference viewed: 14 (1 ULg)
See detailSugar beet leaves as source of green notes.
Gigot, Cédric ULg; Rabetafika, Holy-Nadia ULg; Fauconnier, Marie-Laure ULg et al

Poster (2007, June)

Detailed reference viewed: 21 (10 ULg)
Full Text
See detailSugar beet leaves as source of lyase in bioprocess producing green note aldehydes
Rabetafika, Holy-Nadia ULg; Gigot, Cédric ULg; Fauconnier, Marie-Laure ULg et al

Poster (2007)

Sugar beet leaves were used as source of lyase in a biocatalytic process for the production of C6-aldehydes. Their hydroperoxide lyase activity was revealed important. The optimum values of pH and ... [more ▼]

Sugar beet leaves were used as source of lyase in a biocatalytic process for the production of C6-aldehydes. Their hydroperoxide lyase activity was revealed important. The optimum values of pH and temperature for reactions were respectively 6.7 and 22 °C. A simple and fast process providing high molar conversion of hydroperoxides to aldehydes is proposed. The yield of the main product cis-3-hexenal reached 80% after only 2 min and was stabilised by acidifying the reaction medium to pH 2. [less ▲]

Detailed reference viewed: 67 (38 ULg)
Full Text
See detailLipase-catalyzed interesterification of butterfat with rapeseed oil: new approaches for the monitoring of the reaction.
Hanon, Emilien ULg; Aguedo, Mario ULg; Danthine, Sabine ULg et al

Poster (2007)

Butterfat (BF) is one main source of diet fats. However, it has been less and less well perceived due to its poor spreadability when refrigerated and cholesterol and saturated fatty acids, promoters of ... [more ▼]

Butterfat (BF) is one main source of diet fats. However, it has been less and less well perceived due to its poor spreadability when refrigerated and cholesterol and saturated fatty acids, promoters of coronary heart diseases. Thus, consumer’s demand for healthy palatable fat spreads with good development of modified butter-based spreads. One ordinary method used by manufacturers for such modifications is enzymatic interesterification of a lipase to restructure triacylglycerides (TAG), i.e. to induce the exchange of fatty acid residues amongst glycerol backbones. This leads to changes in TAG species and in physical properties of the fat, namely in solid fat content (SFC) and in melting profile. Rapeseed oil (RO) contains a large amount of oleic acid and has significant contents of linoleic and linolenic acids, i.e. a high global content of unsaturation-rich residues. Thus, EIE of BF with RO may bring nutritional improvements to the reaction product, when compared to BF alone. The EIE of BF and canola oil (a low-erucic acid RO) catalyzed by the immobilized sn-1,3 specific Rhizopus arrhizus lipase in solvent-free batch and micro-aqueous systems, was previously studied. The aim of the present study was first to assess the evolution of chemical, physical and thermal modifications occurring during solvent-free batch EIE of BF and RO, with the use of lipozyme TL IM. The evolution of TAG profiles, interesterification degree, dropping point, solid fat content and free fatty acids was monitored during the reaction, especially during the first hours. Differential scanning calorimetry was also applied to follow the formed product. Then the establishment of relations between the DP and differential scanning calorimetry data and the interesterification degree was emphasized. [less ▲]

Detailed reference viewed: 53 (5 ULg)