Publications by authors named "Xavier Dousset"

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Microbial community dispersal from wheat grains to sourdoughs: A contribution of participatory research.
Lucas von Gastrow, Elisa Michel, Judith Legrand, Rémy Amelot, Diego Segond, Xavier Dousset

Mol Ecol· May 2023

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Quantification of Viable in Cold-Smoked Salmon Using PMA/PMAxx-qPCR.
Agnès Bouju-Albert, Sabrina Saltaji, Xavier Dousset, Hervé Prévost, Emmanuel Jaffrès

Front Microbiol· July 2021

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Impact of DNA extraction and sampling methods on bacterial communities monitored by 16S rDNA metabarcoding in cold-smoked salmon and processing plant surfaces.
Aurélien Maillet, Agnès Bouju-Albert, Steven Roblin, Pauline Vaissié, Sébastien Leuillet, Xavier Dousset

Food Microbiol· May 2021

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Characterization of Bacterial Communities of Cold-Smoked Salmon during Storage.
Aurélien Maillet, Pauline Denojean, Agnès Bouju-Albert, Erwann Scaon, Sébastien Leuillet, Xavier Dousset

Foods· February 2021

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Use of the potential probiotic strain Lactobacillus salivarius SMXD51 to control Campylobacter jejuni in broilers.
Manuel Jimmy Saint-Cyr, Nabila Haddad, Bernard Taminiau, Typhaine Poezevara, Ségolène Quesne, Xavier Dousset

Int J Food Microbiol· April 2017

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How organic farming of wheat may affect the sourdough and the nutritional and technological features of leavened baked goods.
Erica Pontonio, Carlo G Rizzello, Raffaella Di Cagno, Xavier Dousset, Héliciane Clément

Int J Food Microbiol· December 2016

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Characterization of relative abundance of lactic acid bacteria species in French organic sourdough by cultural, qPCR and MiSeq high-throughput sequencing methods.
Elisa Michel, Clarisse Monfort, Marion Deffrasnes, Stéphane Guezenec, Emilie Lhomme, Xavier Dousset

Int J Food Microbiol· December 2016

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Genotypic diversity of Lactobacillus sanfranciscensis strains isolated from French organic sourdoughs.
Emilie Lhomme, Bernard Onno, Victoria Chuat, Karine Durand, Servane Orain, Xavier Dousset

Int J Food Microbiol· June 2016

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Recent Advances in Screening of Anti-Campylobacter Activity in Probiotics for Use in Poultry.
Manuel J Saint-Cyr, Muriel Guyard-Nicodème, Soumaya Messaoudi, Marianne Chemaly, Jean-Michel Cappelier, Xavier Dousset

Front Microbiol· June 2016

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Sourdough microbial community dynamics: An analysis during French organic bread-making processes.
Emilie Lhomme, Charlotte Urien, Judith Legrand, Xavier Dousset, Bernard Onno

Food Microbiol· February 2016

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Genetic diversity analysis of isolates belonging to the Photobacterium phosphoreum species group collected from salmon products using AFLP fingerprinting.
Marc Jérôme, Sabrina Macé, Xavier Dousset, Bruno Pot, Jean-Jacques Joffraud

Int J Food Microbiol· January 2016

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Lactic acid bacterium and yeast microbiotas of sixteen French traditional sourdoughs.
Emilie Lhomme, Anna Lattanzi, Xavier Dousset, Fabio Minervini, Maria De Angelis

Int J Food Microbiol· December 2015

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The predominance of Lactobacillus sanfranciscensis in French organic sourdoughs and its impact on related bread characteristics.
Emilie Lhomme, Servane Orain, Philippe Courcoux, Bernard Onno, Xavier Dousset

Int J Food Microbiol· November 2015

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Origin and ecological selection of core and food-specific bacterial communities associated with meat and seafood spoilage.
Stéphane Chaillou, Aurélie Chaulot-Talmon, Hélène Caekebeke, Mireille Cardinal, Souad Christieans, Xavier Dousset

ISME J· May 2015

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Bacterial spoilers of food: behavior, fitness and functional properties.
Benoît Remenant, Emmanuel Jaffrès, Xavier Dousset, Marie-France Pilet, Monique Zagorec

Food Microbiol· February 2015

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Leuconostoc mesenteroides SJRP55: A Bacteriocinogenic Strain Isolated from Brazilian Water Buffalo Mozzarella Cheese.
Aline Teodoro de Paula, Ana Beatriz Jeronymo-Ceneviva, Luana Faria Silva, Svetoslav Dimitrov Todorov, Bernadette Dora Gombossy de Melo Franco, Xavier Dousset

Probiotics Antimicrob Proteins· December 2014

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Evaluation of the spoilage potential of bacteria isolated from spoiled cooked whole tropical shrimp (Penaeus vannamei) stored under modified atmosphere packaging.
Sabrina Macé, Mireille Cardinal, Emmanuel Jaffrès, Josiane Cornet, Valérie Lalanne, Xavier Dousset

Food Microbiol· June 2014

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Bacteriocinogenic potential and safety evaluation of non-starter Enterococcus faecium strains isolated from home made white brine cheese.
Lorenzo Favaro, Marina Basaglia, Sergio Casella, Isabelle Hue, Xavier Dousset

Food Microbiol· April 2014

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A polyphasic approach to study the dynamics of microbial population of an organic wheat sourdough during its conversion to gluten-free sourdough.
Emilie Lhomme, Sandra Mezaize, Maren Bonnand Ducasse, Hubert Chiron, Marie-Christine Champomier-Vergès, Xavier Dousset

Int Microbiol· March 2014

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Bacteriocin-Producing Lactic Acid Bacteria Isolated from Mangrove Forests in Southern Thailand as Potential Bio-Control Agents: Purification and Characterization of Bacteriocin Produced by Lactococcus lactis subsp. lactis KT2W2L.
Noraphat Hwanhlem, Vanessa Biscola, Shady El-Ghaish, Emmanuel Jaffrès, Xavier Dousset

Probiotics Antimicrob Proteins· December 2013

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Development of a rapid real-time PCR method as a tool to quantify viable Photobacterium phosphoreum bacteria in salmon (Salmo salar) steaks.
Sabrina Macé, Kelthoum Mamlouk, Stoyka Chipchakova, Hervé Prévost, Jean-Jacques Joffraud, Xavier Dousset

Appl Environ Microbiol· April 2013

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Evaluation of the spoilage potential of bacteria isolated from spoiled raw salmon (Salmo salar) fillets stored under modified atmosphere packaging.
Sabrina Macé, Jean-Jacques Joffraud, Mireille Cardinal, Mariya Malcheva, Josiane Cornet, Xavier Dousset

Int J Food Microbiol· January 2013

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Purification and characterization of a new bacteriocin active against Campylobacter produced by Lactobacillus salivarius SMXD51.
Soumaya Messaoudi, Gilles Kergourlay, Michèle Dalgalarrondo, Yvan Choiset, Mounir Ferchichi, Xavier Dousset

Food Microbiol· October 2012

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Genome sequence of Lactobacillus salivarius SMXD51, a potential probiotic strain isolated from chicken cecum, showing anti-campylobacter activity.
Gilles Kergourlay, Soumaya Messaoudi, Xavier Dousset, Hervé Prévost

J Bacteriol· June 2012

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Quantification of viable Brochothrix thermosphacta in cooked shrimp and salmon by real-time PCR.
Kelthoum Mamlouk, Sabrina Macé, Morgan Guilbaud, Emmanuel Jaffrès, Mounir Ferchichi, Xavier Dousset

Food Microbiol· May 2012

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