S Lortal
Overview
Explore the profile of S Lortal including associated specialties, affiliations and a list of published articles.
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Articles
24
Citations
250
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Recent Articles
1.
Floury J, Madec M, Waharte F, Jeanson S, Lortal S
Food Chem
. 2015 Feb;
133(2):551-6.
PMID: 25683432
Mass transfer of solutes like salt, moisture and metabolites, is very important for the final quality of cheese, through the control of the brining and ripening processes. Numerous studies have...
2.
Transport phenomena in a model cheese: the influence of the charge and shape of solutes on diffusion
Silva J, Peixoto P, Lortal S, Floury J
J Dairy Sci
. 2013 Aug;
96(10):6186-98.
PMID: 23958000
During cheese ripening, microorganisms grow as immobilized colonies, metabolizing substrates present in the matrix and generating products from enzymatic reactions. Local factors that limit the rates of diffusion, either within...
3.
Le Boucher C, Courant F, Jeanson S, Chereau S, Maillard M, Royer A, et al.
Food Chem
. 2013 Jun;
141(2):1032-40.
PMID: 23790883
Metabolic fingerprinting is an untargeted approach which has not yet been undertaken to investigate cheese. This study is a proof of concept, concerning the ability of mass spectrometry (MS) metabolic...
4.
Floury J, Jeanson S, Madec M, Lortal S
Int J Food Microbiol
. 2013 Apr;
163(2-3):64-70.
PMID: 23558188
During cheese ripening, micro-organisms grow as immobilised colonies, metabolising substrates present in the matrix which generate products triggered by enzymatic reactions. Local limitation rates of diffusion, either in the matrix...
5.
Sadat-Mekmene L, Richoux R, Aubert-Frogerais L, Madec M, Corre C, Piot M, et al.
J Dairy Sci
. 2013 Jan;
96(3):1455-70.
PMID: 23357019
Lactobacillus helveticus exhibits a great biodiversity in terms of protease gene content, with 1 to 4 cell envelope proteinases. Among them, proteinases PrtH and PrtH2 were shown to have different...
6.
Jeanson S, Chadoeuf J, Madec M, Aly S, Floury J, Brocklehurst T, et al.
Appl Environ Microbiol
. 2010 Dec;
77(4):1493-500.
PMID: 21169438
In most ripened cheeses, bacteria are responsible for the ripening process. Immobilized in the cheese matrix, they grow as colonies. Therefore, their distribution as well as the distance between them...
7.
Sadat-Mekmene L, Jardin J, Corre C, Molle D, Richoux R, Delage M, et al.
Appl Environ Microbiol
. 2010 Nov;
77(1):179-86.
PMID: 21037305
Lactobacillus helveticus can possess one or two cell envelope proteinases (CEPs), called PrtH2 and PrtH. The aim of this work was to explore the diversity of 15 strains of L....
8.
Genay M, Sadat L, Gagnaire V, Lortal S
Appl Environ Microbiol
. 2009 Mar;
75(10):3238-49.
PMID: 19286786
Lactobacillus helveticus strains possess an efficient proteolytic system that releases peptides which are essential for lactobacillus growth in various fermented dairy products and also affect textural properties or biological activities....
9.
Gagnaire V, Jardin J, Jan G, Lortal S
J Dairy Sci
. 2009 Feb;
92(3):811-25.
PMID: 19233774
Proteomics is a powerful tool that can simultaneously analyze several hundred proteins in complex mixtures, either through the use of high-resolution 2-dimensional gel electrophoresis or by mono- and multi-dimensional liquid...
10.
Ulve V, Monnet C, Valence F, Fauquant J, Falentin H, Lortal S
J Appl Microbiol
. 2008 Sep;
105(5):1327-33.
PMID: 18795980
Aims: The isolation of high-quality RNA from cheese is a prerequisite for analysis of in situ gene expression of dairy micro-organisms. Methods And Results: A method for rapid isolation of...