Publications by authors named "Robert Didienne"
Article Synopsis
- The study investigates how the microbial diversity in different cheese consortia influences their ability to inhibit Listeria monocytogenes, focusing on the natural consortium TR15 and its reconstituted versions (TR15-SC, TR15-M, TR15-BHI).
- Results show that the natural consortium TR15 exhibited the strongest anti-Listeria effects, while the TR15-BHI consortium was also effective, indicating that microbial diversity plays a crucial role in controlling microbial dynamics in cheese rinds.
- Analysis of the cheese rinds revealed variations in microbial composition, acid production, and pH, highlighting that the presence of certain lactic acid bacteria and environmental conditions can significantly affect the growth of Listeria
The purpose of this study was to characterize microbial biofilms from 'gerles' (wooden vats for making PDO Salers cheese) and identify their role in milk inoculation and in preventing pathogen development. Gerles from ten farms producing PDO Salers cheese were subjected to microbial analysis during at least 4 periods spread over two years. They were distinguished by their levels of Lactobacillus (between 4.
View Article and Find Full Text PDFA complex microbial consortium derived from raw milk and composed of populations classified in 4 groups (lactic acid bacteria (A), Gram positive catalase positive bacteria (B), Gram negative bacteria (C) and yeasts (D)) can contribute to the inhibition of Listeria monocytogenes in the core of an uncooked pressed cheese. To identify what groups may be involved in the inhibition, the consortium was simplified by successively omitting one group at a time. Pasteurized milk was inoculated with these more or less complex consortia and their effects on L.
View Article and Find Full Text PDF