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Interactions between bacterial surfaces and milk proteins, impact on food emuls...
Mai Huong Ly; Aguedo, Mário; Goudot, S.; Le, M. L.; Cayot, P.; Teixeira, J. A.; Le, T. M.; Belin, Jean-Marc; Waché, YvesBacteria possess physicochemical surface properties such as hydrophobicity, Lewis acid/base and charge which are involved in physicochemical interactions between cells and interfaces. Moreover, food matrices are complex and heterogeneous media, with a microstructure depending on interactions between the components in media (van der Waals, electrostatic or structural forces, etc.). Despite the presence of bacter...
Impact of the surface properties of lactic bacteria on the stability of emulsions
Mai Huong Ly; Waché, Yves; Bouchez-Naïtali, M.; Meylheuc, T.; Aguedo, Mário; Teixeira, J. A.; T. M. Le; Belin, Jean-MarcBacteria have physicochemical surface properties which depend on the chemical composition of the cell surface. These characters proceed from several type of physicochemical interactions and are involved in attachment processes of microorganisms to surfaces. Thus they are of interest in several areas, as biomedicine, formation of biofilms and adhesion to apolar surfaces. Moreover, food matrix are complex heterog...
The use of enzymes and microorganisms for the production of aroma compounds fro...
Aguedo, Mário; Mai Huong Ly; Belo, Isabel; Teixeira, J. A.; Belin, Jean-Marc; Waché, YvesLipids are an important source of aroma compounds. In foods, lipids are degraded or modified by enzymatic activities that are originally present in the raw materials or that develop later due to the growth of microorganisms. Mimicking these natural pathways, some processes have been developed to produce aroma compounds in bioreactors. In this review we describe the production of aroma compounds from different f...
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