Publications by authors named "J F Chamba"

The accelerated urbanization process generates a significant increase in energy, whose sources are mainly polluting. The harmful effects of both processes are reflected in climate change. This article examines the equilibrium and causality relationship among urban concentration, non-renewable energy consumption, and the real per capita output in 110 countries during 1971-2017.

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Comprehensive collaborative studies from our laboratories reveal the extensive biodiversity of the microflora of the surfaces of smear-ripened cheeses. Two thousand five hundred ninety-seven strains of bacteria and 2,446 strains of yeasts from the surface of the smear-ripened cheeses Limburger, Reblochon, Livarot, Tilsit, and Gubbeen, isolated at three or four times during ripening, were identified; 55 species of bacteria and 30 species of yeast were found. The microfloras of the five cheeses showed many similarities but also many differences and interbatch variation.

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Article Synopsis
  • - A study analyzed 126 French cheeses and found that 44% of pasteurized and 92% of raw-milk cheeses contained enterococci, with E. faecalis being the most common resistant species (81%).
  • - High levels of antibiotic resistance were observed, particularly against tetracycline and minocycline, with many isolates exhibiting multiple resistance patterns.
  • - Despite the presence of antibiotic-resistant enterococci, the low occurrence of highly resistant strains suggests that French cheeses are not a significant source of multi-drug resistant enterococci for hospitals.
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Four Gram-positive, aerobic, non-sporulating, rod-shaped bacteria isolated from the surface microflora of Reblochon cheese at the late stage of ripening had chemotaxonomic properties characteristic of members of the family Microbacteriaceae. The isolates had virtually identical SDS-PAGE whole-organism protein patterns, shared many chemical and phenotypic characteristics and formed an independent branch in the Microbacteriaceae 16S rRNA gene tree that was most closely related to the type strains of Mycetocola species. The new isolates had chemotaxonomic properties consistent with their classification in the genus Mycetocola but were readily distinguished from recognized members of this taxon based on DNA-DNA relatedness, whole-organism protein and phenotypic data.

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