References of "Dortu, Carine"
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See detailAntifungal activity of 2 lactic acid bacteria of the Weissella genus isolated from food
Ndagano, Dora; Lamoureux, Thibaut; Dortu, Carine et al

in Journal of Food Science (2011), 76(6), 305-311

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See detailAntilisterial Activity on Poultry Meat of Amylolysin, a Bacteriocin from Bacillus amyloliquefaciens GA1
Halimi, Badre Eddine ULg; Dortu, Carine; Arguelles Arias, Anthony ULg et al

in Probiotics and Antimicrobial Proteins (2010)

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See detailProduction of freeze-dried lactic acid bacteria starter culture for cassava fermentation into gari.
Yao, Amenan Anastasie ULg; Dortu, Carine; Egounlety, Moutairu et al

in African Journal of Biotechnology (2009), 8(19), 4996-5004

Sixteen lactic acid bacteria, eight Lactobacillus plantarum, three L. pentosus, 2 Weissella paramesenteroides, two L. fermemtum and one Leuconostoc mesenteroides ssp. mesenteroides were previously ... [more ▼]

Sixteen lactic acid bacteria, eight Lactobacillus plantarum, three L. pentosus, 2 Weissella paramesenteroides, two L. fermemtum and one Leuconostoc mesenteroides ssp. mesenteroides were previously isolated from cassava fermentation and selected on the basis of their biochemical properties with a view to selecting appropriate starter cultures during cassava fermentation for gari production. In this study, the potential of these pre-selected strains as suitable freeze-dried cultures was evaluated. Their ability to tolerate the freeze-drying process was assessed by dehydration in a glycerol solution of increasing concentration, followed by staining with two fluorescent markers: rhodamine 123 and propydium iodide. Twelve strains that recovered more than 50% of their population value after visualisation on an epi-fluorescent microscope were produced in a bioreactor and freeze-dried. The technological characteristics identified after the freeze-drying process, were a high cell concentration or high survival rate. The ability of the freeze-dried strains to recover their acidification activity was evaluated through the determination of the pH, titratable acidity (% lactic acid/g Dry Weight) and cell count over 24 h on MRS broth. Ultimately, the strains L. plantarum VE36, G2/25, L. fermentum G2/10 and W. paramesenteroides LC11 were selected to be developed as freeze-dried starter cultures for gari production. [less ▲]

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