Leroy S - Search Results

1

Low occurrence of safety hazards in coagulase negative staphylococci isolated from fermented foodstuffs.

Even S, Leroy S, Charlier C, Zakour NB, Chacornac JP, Lebert I, Jamet E, Desmonts MH, Coton E, Pochet S, Donnio PY, Gautier M, Talon R, Le Loir Y. Even S, et al. Among authors: leroy s. Int J Food Microbiol. 2010 Apr 30;139(1-2):87-95. doi: 10.1016/j.ijfoodmicro.2010.02.019. Epub 2010 Feb 23. Int J Food Microbiol. 2010. PMID: 20226555

2

Staphylococcal community of a small unit manufacturing traditional dry fermented sausages.

Corbière Morot-Bizot S, Leroy S, Talon R. Corbière Morot-Bizot S, et al. Among authors: leroy s. Int J Food Microbiol. 2006 Apr 25;108(2):210-7. doi: 10.1016/j.ijfoodmicro.2005.12.006. Epub 2006 Feb 17. Int J Food Microbiol. 2006. PMID: 16488037

3

Safety improvement and preservation of typical sensory qualities of traditional dry fermented sausages using autochthonous starter cultures.

Talon R, Leroy S, Lebert I, Giammarinaro P, Chacornac JP, Latorre-Moratalla M, Vidal-Carou C, Zanardi E, Conter M, Lebecque A. Talon R, et al. Among authors: leroy s. Int J Food Microbiol. 2008 Aug 15;126(1-2):227-34. doi: 10.1016/j.ijfoodmicro.2008.05.031. Epub 2008 Jun 21. Int J Food Microbiol. 2008. PMID: 18573561

4

Genetic diversity and biofilm formation of Staphylococcus equorum isolated from naturally fermented sausages and their manufacturing environment.

Leroy S, Lebert I, Chacornac JP, Chavant P, Bernardi T, Talon R. Leroy S, et al. Int J Food Microbiol. 2009 Aug 31;134(1-2):46-51. doi: 10.1016/j.ijfoodmicro.2008.12.012. Epub 2008 Dec 24. Int J Food Microbiol. 2009. PMID: 19157614

5

Biodiversity of coagulase-negative Staphylococci in French cheeses, dry fermented sausages, processing environments and clinical samples.

Coton E, Desmonts MH, Leroy S, Coton M, Jamet E, Christieans S, Donnio PY, Lebert I, Talon R. Coton E, et al. Among authors: leroy s. Int J Food Microbiol. 2010 Feb 28;137(2-3):221-9. doi: 10.1016/j.ijfoodmicro.2009.11.023. Epub 2009 Dec 3. Int J Food Microbiol. 2010. PMID: 20061042

6

Biodiversity of indigenous staphylococci of naturally fermented dry sausages and manufacturing environments of small-scale processing units.

Leroy S, Giammarinaro P, Chacornac JP, Lebert I, Talon R. Leroy S, et al. Food Microbiol. 2010 Apr;27(2):294-301. doi: 10.1016/j.fm.2009.11.005. Epub 2009 Nov 10. Food Microbiol. 2010. PMID: 20141949

7

Diversity and safety hazards of bacteria involved in meat fermentations.

Talon R, Leroy S. Talon R, et al. Among authors: leroy s. Meat Sci. 2011 Nov;89(3):303-9. doi: 10.1016/j.meatsci.2011.04.029. Epub 2011 May 7. Meat Sci. 2011. PMID: 21620574 Review.

8

Ferritin, an iron source in meat for Staphylococcus xylosus?

Vermassen A, Talon R, Leroy S. Vermassen A, et al. Among authors: leroy s. Int J Food Microbiol. 2016 May 16;225:20-6. doi: 10.1016/j.ijfoodmicro.2016.03.005. Epub 2016 Mar 8. Int J Food Microbiol. 2016. PMID: 26971013

9

Contribution of nitric oxide synthase from coagulase-negative staphylococci to the development of red myoglobin derivatives.

Ras G, Bailly X, Chacornac JP, Zuliani V, Derkx P, Seibert TM, Talon R, Leroy S. Ras G, et al. Among authors: leroy s. Int J Food Microbiol. 2018 Feb 2;266:310-316. doi: 10.1016/j.ijfoodmicro.2017.11.005. Epub 2017 Nov 13. Int J Food Microbiol. 2018. PMID: 29150355

10

Nitric oxide synthase: What is its potential role in the physiology of staphylococci in meat products?

Ras G, Leroy S, Talon R. Ras G, et al. Among authors: leroy s. Int J Food Microbiol. 2018 Oct 3;282:28-34. doi: 10.1016/j.ijfoodmicro.2018.06.002. Epub 2018 Jun 7. Int J Food Microbiol. 2018. PMID: 29890305

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