Marie-Noelle Madec
Overview
Explore the profile of Marie-Noelle Madec including associated specialties, affiliations and a list of published articles.
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Articles
23
Citations
159
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0
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Recent Articles
1.
Thierry A, Madec M, Chuat V, Bage A, Picard O, Grondin C, et al.
Front Microbiol
. 2024 Jan;
14:1323424.
PMID: 38163080
Fermentation is an ancient practice of food preservation. Fermented vegetables are popular in Eastern European and Asian countries. They have received a growing interest in Western countries, where they are...
2.
Canon F, Mariadassou M, Maillard M, Falentin H, Parayre S, Madec M, et al.
Front Microbiol
. 2020 Dec;
11:584163.
PMID: 33329449
Designing bacterial co-cultures adapted to ferment mixes of vegetal and animal resources for food diversification and sustainability is becoming a challenge. Among bacteria used in food fermentation, lactic acid bacteria...
3.
Guyomarch F, Francius G, Parayre S, Madec M, Deutsch S
Food Microbiol
. 2020 Sep;
92:103579.
PMID: 32950163
This study explores the production of polysaccharides (PS) in the strain Pf2289 of the food species Propionibacterium freudenreichii. Pf2289 presents characteristics atypical of the species: a molar-shaped morphotype upon plating,...
4.
von Gastrow L, Madec M, Chuat V, Lubac S, Moriniere C, LE S, et al.
Microorganisms
. 2020 Jul;
8(7).
PMID: 32629873
Gwell is a traditional mesophilic fermented milk from the Brittany region of France. The fermentation process is based on a back-slopping method. The starter is made from a portion of...
5.
Aburjaile F, Rohmer M, Parrinello H, Maillard M, Beaucher E, Henry G, et al.
BMC Genomics
. 2016 Dec;
17(1):1007.
PMID: 27931189
Background: Propionibacterium freudenreichii is an Actinobacterium widely used in the dairy industry as a ripening culture for Swiss-type cheeses, for vitamin B12 production and some strains display probiotic properties. It...
6.
Nguyen H, Madec M, Ong L, Kentish S, Gras S, Lopez C
Food Chem
. 2016 Mar;
204:343-351.
PMID: 26988511
The biological membrane surrounding fat globules in milk (the MFGM) is poorly understood, despite its importance in digestion and in determining the properties of fat globules. In this study, in...
7.
Foligne B, Parayre S, Cheddani R, Famelart M, Madec M, Ple C, et al.
Food Microbiol
. 2015 Nov;
53(Pt A):60-9.
PMID: 26611170
Dairy propionibacteria (PAB) are used as a ripening starter in combination with Lactic acid bacteria (LAB) for dairy products such as Swiss-type cheese. LAB and PAB have also been studied...
8.
de Freitas R, Madec M, Chuat V, Maillard M, Abeijon Mukdsi M, Falentin H, et al.
Dairy Sci Technol
. 2015 Jun;
95(4):465-477.
PMID: 26097645
is widely used in Swiss-type cheese manufacture, where it contributes to flavour and eye development. It is currently divided into two subspecies, according to the phenotype for lactose fermentation and...
9.
Loux V, Mariadassou M, Almeida S, Chiapello H, Hammani A, Buratti J, et al.
BMC Genomics
. 2015 Apr;
16:296.
PMID: 25886522
Background: Propionibacterium freudenreichii (PF) is an actinobacterium used in cheese technology and for its probiotic properties. PF is also extremely adaptable to several ecological niches and can grow on a...
10.
Bourlieu C, Menard O, De La Chevasnerie A, Sams L, Rousseau F, Madec M, et al.
Food Chem
. 2015 Apr;
182:224-35.
PMID: 25842331
Milk lipids supply most of the calories necessary for newborn growth in maternal milk or infant formulas. The chemical composition of infant formulas has been optimized but not the structure...