Stella Planchon
Overview
Explore the profile of Stella Planchon including associated specialties, affiliations and a list of published articles.
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Articles
12
Citations
95
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0
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Recent Articles
1.
Boix E, Coroller L, Couvert O, Planchon S, Van Vliet A, Brunt J, et al.
Food Microbiol
. 2022 Jun;
106:104055.
PMID: 35690448
Group I Clostridium botulinum and Clostridium sporogenes are physiologically and genetically closely related. Both are widely distributed in the environment and can cause foodborne botulism. In this work, a physiological...
2.
Malleck T, Fekraoui F, Bornard I, Henry C, Haudebourg E, Planchon S, et al.
Int J Mol Sci
. 2022 Jan;
23(1).
PMID: 35008975
The bacterium produces the most heat-resistant spores of any spoilage-causing microorganism known in the food industry. Previous work by our group revealed that the resistance of these spores to wet...
3.
Andre S, Leguerinel I, Palop A, Desriac N, Planchon S, Mafart P
Int J Food Microbiol
. 2018 Dec;
291:173-180.
PMID: 30508773
The heat resistance of the bacterial spores of Moorella thermoacetica, Clostridium sporogenes, Geobacillus stearothermophilus and Bacillus coagulans was determined over a wide range of temperatures using the capillary method and...
4.
Malleck T, Daufouy G, Andre S, Broussolle V, Planchon S
Food Microbiol
. 2018 Mar;
73:334-341.
PMID: 29526221
Temperatures encountered in cannery allow growth of thermophilic spore-forming bacteria, including the strictly anaerobe Moorella thermoacetica, which grows optimally from 55 °C to 65 °C and is the main cause...
5.
Andre S, Vallaeys T, Planchon S
Res Microbiol
. 2016 Dec;
168(4):379-387.
PMID: 27989764
This review explores the main spore-forming bacteria involved in the spoilage of various processed foods. Bakery products are specifically spoiled by Bacillus species, the dominant one being Bacillus amyloliquefaciens, while...
6.
Durand L, Planchon S, Guinebretiere M, Andre S, Carlin F, Remize F
Int J Food Microbiol
. 2015 Mar;
202:10-9.
PMID: 25755080
Spoilage of low-acid canned food during prolonged storage at high temperatures is caused by heat resistant thermophilic spores of strict or facultative bacteria. Here, we performed a bacterial survey over...
7.
Durand L, Planchon S, Guinebretiere M, Carlin F, Remize F
Food Microbiol
. 2014 Dec;
45(Pt A):103-10.
PMID: 25481066
Geobacillus stearothermophilus is the main thermophilic spore former involved in flat sour spoilage of canned foods. Three typing methods were tested and applied to differentiate strains at intra-species level: panC...
8.
Abbas A, Planchon S, Jobin M, Schmitt P
J Microbiol Methods
. 2014 Jul;
105:54-8.
PMID: 25019521
A new chemically defined liquid medium, MODS, was developed for the aerobic growth and anaerobic growth and sporulation of Bacillus cereus strains. The comparison of sporulation capacity of 18 strains...
9.
Abbas A, Planchon S, Jobin M, Schmitt P
Food Microbiol
. 2014 Jun;
42:122-31.
PMID: 24929727
This study was performed to evaluate the effect of anaerobiosis on the formation of Bacillus cereus spores and their resulting properties. For this purpose, an appropriate sporulation medium was developed...
10.
Planchon S, Dargaignaratz C, Levy C, Ginies C, Broussolle V, Carlin F
Food Microbiol
. 2011 Feb;
28(2):291-7.
PMID: 21315986
Spores of the psychrotrophic Bacillus cereus KBAB4 strain were produced at 10 °C and 30 °C in fermentors. Spores produced at 30 °C were more resistant to wet heat at...