Publications by authors named "Florence Postollec"

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Detection of risk areas in dairy powder processes: The development of thermophilic spore forming bacteria taking into account their growth limits.
Louis Delaunay, Florence Postollec, Ivan Leguérinel, Anne-Gabrielle Mathot

Int J Food Microbiol· June 2024

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Modeling of Growth and Organic Acid Kinetics and Evolution of the Protein Profile and Amino Acid Content during ITM21B Fermentation in Liquid Sourdough.
Mariaelena Di Biase, Yvan Le Marc, Anna Rita Bavaro, Stella Lisa Lonigro, Michela Verni, Florence Postollec

Foods· December 2022

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A Predictive Growth Model for Pro-technological and Probiotic Strains Fermenting White Cabbage.
Mariaelena Di Biase, Yvan Le Marc, Anna Rita Bavaro, Palmira De Bellis, Stella Lisa Lonigro, Florence Postollec

Front Microbiol· June 2022

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Modelling the thermal inactivation of spores from different phylogenetic groups of Bacillus cereus.
Yvan Le Marc, Florence Postollec, Véronique Huchet, Mariem Ellouze

Int J Food Microbiol· May 2022

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The effect of pH on the growth rate of Bacillus cereus sensu lato: Quantifying strain variability and modelling the combined effects of temperature and pH.
Yvan Le Marc, Leen Baert, Nathália Buss da Silva, Florence Postollec, Véronique Huchet

Int J Food Microbiol· December 2021

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A stochastic approach for modelling the effects of temperature on the growth rate of Bacillus cereus sensu lato.
Yvan Le Marc, Nathália Buss da Silva, Florence Postollec, Véronique Huchet, József Baranyi

Int J Food Microbiol· July 2021

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Bacterial spores in spices and dried herbs: The risks for processed food.
Anne Gabrielle Mathot, Florence Postollec, Ivan Leguerinel

Compr Rev Food Sci Food Saf· January 2021

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Preface: Microbial spoilers in food: Knowing the enemy.
Pr Emmanuel Coton, Pr Louis Coroller, Anne-Gabrielle Mathot, Florence Postollec

Food Microbiol· August 2019

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Knowledge of the physiology of spore-forming bacteria can explain the origin of spores in the food environment.
Emilie Gauvry, Anne-Gabrielle Mathot, Ivan Leguérinel, Olivier Couvert, Florence Postollec

Res Microbiol· May 2017

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Preface: Spoilers, wonder spores and diehard microorganisms: new insights to integrate these super foes in food spoilage risk management.
Louis Coroller, Emmanuel Coton, Florence Postollec, Anderson de Souza Sant'Ana

Food Microbiol· February 2015

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mRNA biomarkers selection based on Partial Least Square algorithm in order to further predict Bacillus weihenstephanensis acid resistance.
Noémie Desriac, Louis Coroller, Frederic Jannic, Florence Postollec, Danièle Sohier

Food Microbiol· February 2015

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Evolution of microbiological analytical methods for dairy industry needs.
Danièle Sohier, Sonia Pavan, Armelle Riou, Jérôme Combrisson, Florence Postollec

Front Microbiol· June 2014

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Bacillus cereus cell response upon exposure to acid environment: toward the identification of potential biomarkers.
Noémie Desriac, Véronique Broussolle, Florence Postollec, Anne-Gabrielle Mathot, Danièle Sohier

Front Microbiol· October 2013

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Sporulation boundaries and spore formation kinetics of Bacillus spp. as a function of temperature, pH and a(w).
Eugénie Baril, Louis Coroller, Olivier Couvert, Mohammed El Jabri, Ivan Leguerinel, Florence Postollec

Food Microbiol· October 2012

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An integrative approach to identify Bacillus weihenstephanensis resistance biomarkers using gene expression quantification throughout acid inactivation.
Noémie Desriac, Louis Coroller, Danièle Sohier, Florence Postollec

Food Microbiol· October 2012

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Polyphasic approach for quantitative analysis of obligately heterofermentative Lactobacillus species in cheese.
Danièle Sohier, Emmanuel Jamet, Anne-Sophie Le Dizes, Mathieu Dizin, Sonia Pavan, Florence Postollec

Food Microbiol· September 2012

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Tracking spore-forming bacteria in food: from natural biodiversity to selection by processes.
Florence Postollec, Anne-Gabrielle Mathot, Muriel Bernard, Marie-Laure Divanac'h, Sonia Pavan

Int J Food Microbiol· August 2012

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Modeling heat resistance of Bacillus weihenstephanensis and Bacillus licheniformis spores as function of sporulation temperature and pH.
Eugénie Baril, Louis Coroller, Olivier Couvert, Ivan Leguérinel, Florence Postollec

Food Microbiol· May 2012

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Reverse transcription quantitative PCR revealed persistency of thermophilic lactic acid bacteria metabolic activity until the end of the ripening of Emmental cheese.
Hélène Falentin, Nadine Henaff, Pierre Le Bivic, Stéphanie-Marie Deutsch, Sandrine Parayre, Florence Postollec

Food Microbiol· February 2012

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Recent advances in quantitative PCR (qPCR) applications in food microbiology.
Florence Postollec, Hélène Falentin, Sonia Pavan, Jérôme Combrisson, Danièle Sohier

Food Microbiol· August 2011

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Specific metabolic activity of ripening bacteria quantified by real-time reverse transcription PCR throughout Emmental cheese manufacture.
Hélène Falentin, Florence Postollec, Sandrine Parayre, Nadine Henaff, Pierre Le Bivic

Int J Food Microbiol· November 2010

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A multiparametric PCR-based tool for fast detection and identification of spore-forming bacteria in food.
Florence Postollec, Stéphane Bonilla, Florence Baron, Sophie Jan, Michel Gautier

Int J Food Microbiol· August 2010

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Microcalorimetric study on the influence of temperature on bacterial coaggregation.
Florence Postollec, Willem Norde, Henny C van der Mei, Henk J Busscher

J Colloid Interface Sci· July 2005

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Path-dependency of the interaction between coaggregating and between non-coaggregating oral bacterial pairs--a thermodynamic approach.
Florence Postollec, Henk J Busscher, Theo G van Kooten, Henny C van der Mei, Willem Norde

Colloids Surf B Biointerfaces· August 2004

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Enthalpy of interaction between coaggregating and non-coaggregating oral bacterial pairs--a microcalorimetric study.
Florence Postollec, Willem Norde, Henny C van der Mei, Henk J Busscher

J Microbiol Methods· October 2003

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