This work aimed at characterizing the biochemical and biophysical properties of the membrane
of Lactococcus lactis TOMSC161 cells during fermentation at different temperatures, in …

Studies of food microorganism domestication can provide important insight into adaptation
mechanisms and lead to commercial applications. Penicillium roqueforti is a fungus with four …

The mechanisms of cellular damage that lactic acid bacteria incur during freeze-thaw processes
have not been elucidated to date. Fourier transform infrared spectroscopy was used to …

Fourier transform infrared (FTIR) spectroscopy has proven to be a non-invasive tool to analyse
cells without the hurdle of employing exogenous dyes or probes. Nevertheless, the study …

The consumption protocol used during alcoholic beverage tasting may affect aroma perception.
We used an integrated approach combining sensory analysis and physicochemistry to …

Mid-infrared spectroscopy was applied to the analysis and discrimination of Cognacs and
other distilled drinks (Armagnacs, whiskies, brandies, bourbons, rums, and counterfeit products…

A detailed study of 3-hydroxypropionic acid (3-HP) reactive extraction with tri-n-octylamine (TOA)
is proposed for the first time. It aims at uncovering some solvent-solutes interactions …

A GC/MS method previously described for diacetyl was developed for the quantification of 2,3‐pentanedione,
and the derivatization procedure was modified for the determination of α‐…

Freezing is widely used for bacterial cell preservation. However, resistance to freezing can
greatly vary depending on bacterial species or growth conditions. Our study aims at …

Ripening cultures containing fungi and bacteria are widely used in smear-ripened cheese
production processes, but little is known about the biotic interactions of typical ripening …