Academic literature on the topic 'Bactéries propioniques'
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Journal articles on the topic "Bactéries propioniques"
Gautier, M., S. Lortal, P. Boyaval, F. Girard, R. Lemée, A. F. de Carvalho, and C. Dupuis. "Les bactéries propioniques laitières." Le Lait 73, no. 2 (1993): 257–63. http://dx.doi.org/10.1051/lait:1993224.
Full textThierry, A., M. N. Madec, and R. Richoux. "Croissance des bactéries propioniques dans le fromage : comparaison de 2 milieux de dénombrement." Le Lait 74, no. 3 (1994): 161–71. http://dx.doi.org/10.1051/lait:1994314.
Full textRichoux, R., and J. R. Kerjean. "Caractérisation technologique de souches pures de bactéries propioniques : test en minifabrication de fromages à pâte cuite." Le Lait 75, no. 1 (1995): 45–59. http://dx.doi.org/10.1051/lait:199514.
Full textDelachapelle, S., M. Renaud, and P. M. Vignais. "Etude de la production d'hydrogène en bioréacteur par la bactérie photosynthétique Rhodobacter capsulatus 2. Transformation du lactate et bilans carbonés." Revue des sciences de l'eau 4, no. 1 (April 12, 2005): 101–20. http://dx.doi.org/10.7202/705092ar.
Full textAjayi, M. O., and M. A. Onifade. "Effects of silo types on nutritive value and acceptability of cassava peel-wheat offal silage by West African dwarf goats." Nigerian Journal of Animal Production 49, no. 3 (June 9, 2022): 254–61. http://dx.doi.org/10.51791/njap.v49i3.3556.
Full textDissertations / Theses on the topic "Bactéries propioniques"
Lettat, Abderzak. "Efficacité et mode d'action des bactéries propioniques et / ou lactiques pour prévenir l'acidose latente chez le ruminant." Phd thesis, Université Blaise Pascal - Clermont-Ferrand II, 2011. http://tel.archives-ouvertes.fr/tel-00746197.
Full textDe, rezende rodovalho Vinicius. "Caractérisation du contenu protéomique et des propriétés immunomodulatrices des vésicules extracellulaires secrétées par la bactérie probiotique Propionibacterium freudenreichii CIRM-BIA129." Thesis, Rennes, Agrocampus Ouest, 2021. http://www.theses.fr/2021NSARI082.
Full textExtracellular vesicles (EVs) are spherical nanoparticles involved in the intercellular exchange of molecules, such as proteins. Several organisms produce EVs, including probiotic bacteria. Propionibacterium freudenreichii is a Gram-positive bacterium that emerged as a probiotic due to notable beneficial properties, including immunomodulation. Some of these properties have been attributed to factors exposed on the surface or secreted by the bacterium. Therefore, we investigated wether P. freudenreichii produced EVs that could mediate its beneficial properties. The bacteria were cultured in milk ultrafiltrate or yeast extract-lactate medium,and the concentrated culture supernatants were then purified by size exclusion chromatography or density gradient ultracentrifugation. Spherical nanoparticles were obtained, confirming the production of EVs by the bacterium. Analysis of the EVs protein content and interactomics indicated potential immunomodulatory roles, which was confirmed by cell culture assays measuring IL-8 release and NF-KB activity. Additionally, the properties and activity of EVs varied depending on the culture medium and the purification method. Overall, these results contribute to the understanding of the mechanisms of the probiotic effect in P. freudenreichii and show the potential for the development of novel nanotechnological delivery systems, with a potentially significant impact on human health
Cousin, Fabien. "Le premier lait fermenté exclusivement par une bactérie propionique laitière : mise au point et potentiel probiotique." Rennes, Agrocampus Ouest, 2012. http://www.theses.fr/2012NSARI066.
Full textDairy propionibacteria are mainly used as ripening starters in Swiss-type cheeses such as Emmental cheese. Moreover, probiotic properties have been described for these bacteria. Some of these effects require high populations of live and metabolically active dairy propionibacteria in the colon. To date, no fermented dairy product exists to study specifically the beneficial effects of these bacteria in the colon. As dairy matrix protects probiotics from stresses undergone in the digestive tract, a milk exclusively fermented by dairy propionibacteria would allow to explore its probiotic potential. The aim of this thesis was to develop a milk exclusively fermented by a dairy propionibacterium and to test it as a probiotic vehicle to study the probiotic properties of this bacterium. A new milk exclusively fermented by dairy propionibacteria, in which the bacteria population reached 109 bacteria per milliliter, has been designed. It protected propionibacteria from digestive stresses in vitro and in vivo. It induced apoptosis (programmed cell death) in human colon and gastric cancer cells in vitro. This fermented milk also displayed an immunomodulatory potential in vitro and in vivo, in favor of an anti-inflammatory pattern. A powerful tool to study the potential benefits of dairy propionibacteria is now available for the scientific community. It will allow to explore the health benefits of these bacteria, suggested in vitro, in preclinical and clinical studies