J. Guyot

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Anaerobic digestion and water hyacinth as a highly efficient treatment process for developing countries

Oscar Monroy, Adalberto Noyola, Jean-Pierre Guyot, 1988 .

Lactobacillus plantarum amylase acting on crude starch granules. Native isoforms and activity changes after limited proteolysis.

J. Florêncio, C. R. Soccol, J. D. Fontana, 2000, Applied biochemistry and biotechnology.

Effect of fermentation by amylolytic lactic acid bacteria, in process combinations, on characteristics of rice/soybean slurries: A new method for preparing high energy density complementary foods for young children

C. Icard-Vernière, J. Guyot, T. Nguyen, 2007 .

Anaerobic-aerobic treatment of cheese wastewater with national technology in Mexico: The case of “El Sauz”

O. Monroy, J. Guyot, F. Vázquez, 1995 .

Use of ferrous sulphate to reduce the redox potential and allow the start-up of UASB reactors treating slowly biodegradable compounds : application to a wastewater containing 4-methylbenzoic acid

J. Guyot, H. Macarie, 1995 .

Biotreatment of liquid, solid or gas residues : an integrated approach

G. Viniegra-González, G. Saucedo-Castañeda, O. Monroy, 1995 .

Microbial Interactions between Amylolytic and Non-Amylolytic Lactic Acid Bacteria Strains Isolated during the Fermentation of Pozol

J. Guyot, C. Wacher, Sandra Bolaños-Nuñez, 2021, Foods.

Microbial and Physiological Characterization of Weakly Amylolytic but Fast-Growing Lactic Acid Bacteria: a Functional Role in Supporting Microbial Diversity in Pozol, a Mexican Fermented Maize Beverage

J. Guyot, C. Wacher, J. Morlon-Guyot, 2003, Applied and Environmental Microbiology.

Culture‐independent quantification of physiologically‐active microbial groups in fermented foods using rRNA‐targeted oligonucleotide probes: application to pozol, a Mexican lactic acid fermented maize dough

J. Guyot, F. Ampe, N. Omar, 1999, Journal of applied microbiology.

Methanogenesis from Sucrose by Defined Immobilized Consortia

R. Wolfe, J. Guyot, W. J. Jones, 1984, Applied and environmental microbiology.

Evolution of microbial activities and population in granular sludge from an UASB reactor

O. Monroy, A. Noyola, J. Guyot, 1990, Biotechnology Letters.

Inhibition of the anaerobic acetate degradation by formate

J. Guyot, F. Ramlrez, 1989, Biotechnology Letters.

Methane production from propionate by methanogenic mixed culture

J. Guyot, Jean-Louis Garcia, I. Traoré, 1985 .

Anaerobic Biodegradability and Inhibitory Effects of Some Anionic and Cationic Surfactants

J. Guyot, Yésica Mayett Moreno, R. Gonzalez, 2010, Bulletin of environmental contamination and toxicology.

Activated sludge transformation in anoxic condition

J. Guyot, C. Fajardo, 1993, Biotechnology Letters.

Anaerobic microbial counts of different potential anaerobic inocula

J. Guyot, Gisela Gutiérrez, MariaG. Rojas, 1993, Applied Microbiology and Biotechnology.

Methane production from acetamide in an upflow anaerobic sludge-blanket reactor based on a synergistic association between an aerobic rod and methanogens

J. Guyot, H. Ferrer, R. Florina, 1995, Applied Microbiology and Biotechnology.

Synergistic degradation of acetamide by methanogens and an aerobic Gram-positive rod

B. Ollivier, F. Ramírez, J. Guyot, 1994, Applied Microbiology and Biotechnology.

Effect of different cultivation conditions on Lactobacillus manihotivorans OND32T, an amylolytic lactobacillus isolated from sour starch cassava fermentation.

J. Guyot, J. Morlon-Guyot, J. Morlon‐Guyot, 2001, International journal of food microbiology.

Acetamide degradation by a continuous-fed batch culture ofBacillus sphaericus

O. Monroy, F. Ramírez, J. Guyot, 1998, Applied biochemistry and biotechnology.

Anaerobic digestion Of a Petrochemical Wastewater using the UASB process

A. Noyola, J. Guyot, H. Macarie, 1990 .

Methanogenesis fromSucrose byDefined Immobilized Consortia

J. Guyot, W. J. Jones, 1984 .

Starch-Binding Domain Affects Catalysis in Two Lactobacillus α-Amylases

J. Guyot, R. Rodríguez-Sanoja, S. Sánchez, 2005, Applied and Environmental Microbiology.

Lactobacilli as multifaceted probiotics with poorly disclosed molecular mechanisms.

W. Turpin, J. Guyot, C. Humblot, 2010, International journal of food microbiology.

Occurrence of Pathogenic Bacteria in Traditional Millet-Based Fermented Gruels for Young Children in West Africa: Ben-Saalga and Ben-Kida in Ouagadougou (Burkina-Faso)

J. Guyot, G. Loiseau, K. Akaki, 2011 .

New efficient amylase-producing strains of Lactobacillus plantarum and L. fermentum isolated from different Nigerian traditional fermented foods.

J. Guyot, A. Sanni, J. Morlon‐Guyot, 2002, International journal of food microbiology.

Occurrence of a thermoacidophilic cell-bound exo-pectinase inAlicyclobacillus acidocaldarius

J. Guyot, R. Ordóñez, J. Morlon‐Guyot, 1998, Folia Microbiologica.

Fermentation by amylolytic lactic acid bacteria and consequences for starch digestibility of plantain, breadfruit, and sweet potato flours.

C. Icard-Vernière, J. Guyot, T. Marianne-Pépin, 2012, Journal of food science.

Enzyme activities of lactic acid bacteria from a pearl millet fermented gruel (ben-saalga) of functional interest in nutrition.

C. Icard-Vernière, J. Guyot, B. Diawara, 2008, International journal of food microbiology.

Fermented Cereal Products

J. Guyot, 2010 .

Characterisation of the dry salted process for the production of the msayer, a traditional lemon aromatising condiment

A. Boussaid, J. Guyot, S. Ibnsouda, 2010 .

Potential probiotic Pichia kudriavzevii strains and their ability to enhance folate content of traditional cereal-based African fermented food.

L. Cocolin, J. Guyot, A. Greppi, 2017, Food microbiology.

Pyrosequencing of Tagged 16S rRNA Gene Amplicons for Rapid Deciphering of the Microbiomes of Fermented Foods Such as Pearl Millet Slurries

J. Guyot, C. Humblot, 2009, Applied and Environmental Microbiology.

Molecular diversity of lactic acid bacteria from cassava sour starch (Colombia).

J. Guyot, M. Raimbault, F. Ampe, 2000, Systematic and applied microbiology.

Polyphasic Study of the Spatial Distribution of Microorganisms in Mexican Pozol, a Fermented Maize Dough, Demonstrates the Need for Cultivation-Independent Methods To Investigate Traditional Fermentations

J. Guyot, F. Ampe, N. ben Omar, 1999, Applied and Environmental Microbiology.

Isolation of bacteriocinogenic Lactobacillus plantarum strains from ben saalga, a traditional fermented gruel from Burkina Faso.

H. Abriouel, J. Guyot, A. Gálvez, 2006, International journal of food microbiology.

Iron contamination during in-field milling of millet and sorghum.

C. Icard-Vernière, J. Guyot, B. Diawara, 2013, Journal of agricultural and food chemistry.

Fate of phytochemicals during malting and fermentation of type III tannin sorghum and impact on product biofunctionality.

J. Guyot, P. Brat, C. Mouquet-Rivier, 2013, Journal of agricultural and food chemistry.

Consumption pattern, biochemical composition and nutritional value of fermented pearl millet gruels in Burkina Faso

C. Icard-Vernière, J. Guyot, I. Rochette, 2008, International journal of food sciences and nutrition.

Improving the nutritional quality of ben-saalga, a traditional fermented millet-based gruel, by co-fermenting millet with groundnut and modifying the processing method

J. Guyot, A. Traoré, S. Tréche, 2007 .

Recovery of total microbial RNA from lactic acid fermented foods with a high starch content

J. Guyot, F. Ampe, N. Omar, 1998, Letters in applied microbiology.

The unresolved role of dietary fibers on mineral absorption

K. Baye, J. Guyot, C. Mouquet-Rivier, 2017, Critical reviews in food science and nutrition.

Inhibition of anaerobic digestion by terephthalic acid and its aromatic by products

Oscar Monroy, Hervé Macarie, Jean-Pierre Guyot, 1997 .

Influence of cofermentation by amylolytic Lactobacillus strains and probiotic bacteria on the fermentation process, viscosity and microstructure of gruels made of rice, soy milk and passion fruit fiber

C. Soccol, C. Icard-Vernière, J. Guyot, 2014 .

Effect of high pressure homogenisation on the capacity of Lactobacillus plantarum A6 to ferment rice/soybean slurries to prepare high energy density complementary food

C. Icard-Vernière, J. Guyot, G. Loiseau, 2007 .

Changes in micro- and macronutrient composition of pearl millet and white sorghum during in field versus laboratory decortication

C. Icard-Vernière, J. Guyot, B. Diawara, 2011 .

The genomic and transcriptomic basis of the potential of Lactobacillus plantarum A6 to improve the nutritional quality of a cereal based fermented food.

S. Cruveiller, W. Turpin, J. Guyot, 2017, International journal of food microbiology.

Lactobacillus plantarum amylase acting on crude starch granules

J. Florêncio, C. R. Soccol, J. D. Fontana, 2000 .

Potential of amylolytic lactic acid bacteria to replace the use of malt for partial starch hydrolysis to produce African fermented pearl millet gruel fortified with groundnut.

C. Icard-Vernière, J. Guyot, B. Diawara, 2009, International journal of food microbiology.

Isolation and characterization of new amylolytic strains of Lactobacillus fermentum from fermented maize doughs (mawè and ogi) from Benin

J. Guyot, P. Talamond, D. Hounhouigan, 1998 .

Nutritional requirements and simplified cultivation medium to study growth and energetics of a sourdough lactic acid bacterium Lactobacillus fermentum Ogi E1 during heterolactic fermentation of starch

J. Guyot, M. Calderón, G. Loiseau, 2001, Journal of applied microbiology.

Genetic Screening of Functional Properties of Lactic Acid Bacteria in a Fermented Pearl Millet Slurry and in the Metagenome of Fermented Starchy Foods

W. Turpin, J. Guyot, C. Humblot, 2011, Applied and Environmental Microbiology.

Ability of selected lactic acid bacteria to ferment a pearl millet-soybean slurry to produce gruels for complementary foods for young children.

J. Guyot, B. Diawara, I. Rochette, 2010, Journal of food science.

Study through surveys and fermentation kinetics of the traditional processing of pearl millet (Pennisetum glaucum) into ben-saalga, a fermented gruel from Burkina Faso.

J. Guyot, É. Counil, A. Traoré, 2006, International journal of food microbiology.

Enzymatic degradation of phytate, polyphenols and dietary fibers in Ethiopian injera flours: effect on iron bioaccessibility.

K. Baye, C. Icard-Vernière, J. Guyot, 2015, Food chemistry.

Changes in mineral absorption inhibitors consequent to fermentation of Ethiopian injera: implications for predicted iron bioavailability and bioaccessibility

K. Baye, C. Icard-Vernière, J. Guyot, 2014 .

Cereal-based fermented foods in developing countries: ancient foods for modern research

J. Guyot, 2012 .

Modulation of chelating factors, trace minerals and their estimated bioavailability in Italian and African sorghum (Sorghum bicolor (L.) Moench) porridges

A. Mantovani, J. Guyot, I. Proietti, 2013 .

PCR screening of an African fermented pearl-millet porridge metagenome to investigate the nutritional potential of its microbiota.

Y. Hemery, J. Guyot, C. Humblot, 2017, International journal of food microbiology.

Effect of different process combinations on the fermentation kinetics, microflora and energy density of ben-saalga, a fermented gruel from Burkina Faso.

J. Guyot, A. Traoré, I. Rochette, 2007 .

Study of starch fermentation at low pH by Lactobacillus fermentum Ogi E1 reveals uncoupling between growth and alpha-amylase production at pH 4.0.

J. Guyot, G. Loiseau, M. Calderón Santoyo, 2003, International journal of food microbiology.

Identification, isolation and quantification of representative bacteria from fermented cassava dough using an integrated approach of culture-dependent and culture-independent methods.

J. Guyot, F. Ampe, E. Miambi, 2003, International journal of food microbiology.

Fermentation by Lactobacillus fermentum Ogi E1 of different combinations of carbohydrates occurring naturally in cereals: consequences on growth energetics and alpha-amylase production.

J. Guyot, M. Calderón, G. Loiseau, 2003, International journal of food microbiology.

Influence of flour blend composition on fermentation kinetics and phytate hydrolysis of sourdough used to make injera.

K. Baye, C. Icard-Vernière, J. Guyot, 2013, Food chemistry.

Lactobacillus manihotivorans sp. nov., a new starch-hydrolysing lactic acid bacterium isolated during cassava sour starch fermentation.

J. Guyot, M. Raimbault, B. Pot, 1998, International journal of systematic bacteriology.

Behavior of Lactobacilli Isolated from Fermented Slurry (ben-saalga) in Gnotobiotic Rats

W. Turpin, J. Guyot, C. Humblot, 2013, PloS one.

Intestinal in vitro cell culture models and their potential to study the effect of food components on intestinal inflammation

J. Guyot, Maria Del Carmen Ponce de León-Rodríguez, Caroline Laurent-Babot, 2018, Critical reviews in food science and nutrition.

Lactobacillaceae and Cell Adhesion: Genomic and Functional Screening

W. Turpin, J. Guyot, C. Humblot, 2012, PloS one.

Determination of expression and activity of genes involved in starch metabolism in Lactobacillus plantarum A6 during fermentation of a cereal-based gruel.

W. Turpin, J. Guyot, F. Chevalier, 2014, International journal of food microbiology.

Should Research on the Nutritional Potential and Health Benefits of Fermented Cereals Focus More on the General Health Status of Populations in Developing Countries?

J. Guyot, Caroline Laurent-Babot, 2017, Microorganisms.

Prevalence and fate of Bacillus cereus in African traditional cereal-based foods used as infant foods.

J. Guyot, R. Pérez-Pulido, G. Loiseau, 2012, Journal of food protection.

ANAEROBIC TREATMENT OF A PETROCHEMICAL WASTEWATER FROM A TEREPHTHALIC ACID PLANT

Hervé Macarie, Adalberto Noyola, Jean-Pierre Guyot, 1992 .

Nutrient intakes from complementary foods consumed by young children (aged 12–23 months) from North Wollo, northern Ethiopia: the need for agro-ecologically adapted interventions

K. Baye, C. Icard-Vernière, J. Guyot, 2012, Public Health Nutrition.

PCR of crtNM combined with analytical biochemistry: An efficient way to identify carotenoid producing lactic acid bacteria.

W. Turpin, J. Guyot, S. Avallone, 2016, Systematic and applied microbiology.

Anion-exchange high-performance liquid chromatography with conductivity detection for the analysis of phytic acid in food.

S. Doulbeau, J. Guyot, P. Talamond, 2000, Journal of chromatography. A.

Kinetic growth parameters of different amylolytic and non-amylolytic Lactobacillus strains under various salt and pH conditions.

M. S. Rao, J. Guyot, J. Pintado, 2004, Bioresource technology.

Lactic acid fermentation as a tool for increasing the folate content of foods

Y. Hemery, J. Guyot, C. Humblot, 2017, Critical reviews in food science and nutrition.

Effect of pH control on lactic acid fermentation of starch by Lactobacillus manihotivorans LMG 18010T

J. Guyot, M. Calderón, J. Morlon‐Guyot, 2000, Journal of applied microbiology.

Comparison of High-Performance Ion Chromatography and absorptiometric methods for the determination of phytic acid in food samples

J. Guyot, P. Talamond, S. Tréche, 1998 .

Potential of non‐GMO biofortified pearl millet (Pennisetum glaucum) for increasing iron and zinc content and their estimated bioavailability during abrasive decortication

C. Icard-Vernière, J. Guyot, B. Diawara, 2012 .

Inhibition of the methanogenic fermentation of p-toluic acid (4-methylbenzoic acid) by acetate

J. Guyot, H. Macarie, 1992, Applied Microbiology and Biotechnology.

Treatment of terephthalic acid plant wastewater with an anaerobic fixed film reactor

A. Noyola, J. Guyot, H. Macarie, 1990 .

Comparative Characterization of Complete and Truncated Forms of Lactobacillus amylovorus α-Amylase and Role of the C-Terminal Direct Repeats in Raw-Starch Binding

N. Juge, J. Guyot, J. Pintado, 2000, Applied and Environmental Microbiology.

Anaerobic treatment of waste waters in Mexico.

O. Monroy, A. Noyola, J. Guyot, 1990 .

Isolation and characterization ’ of new amylolytic strains of Lactobacillus fermentum from fermented maize doughs ( mawè and ogi ) from Benin b

Agati, J. Guyot, P. palamond, 2002 .

Electrotransformation of Lactobacillus manihotivorans LMG 18010T and LMG 18011

J. Guyot, J. Morlon‐Guyot, R. Rodriguez Sanoja, 1999 .

Characterization of the L. manihotivorans α-Amylase Gene

J. Guyot, Juliette Morlon-Guyot, F. Mucciolo-Roux, 2001 .

Characterization of the L. manihotivorans alpha-amylase gene.

J. Guyot, J. Morlon‐Guyot, R. Rodriguez Sanoja, 2001, DNA sequence : the journal of DNA sequencing and mapping.

Role of formate in methanogenesis from xylan by Cellulomonas sp. associated with methanogens and Desulfovibrio vulgaris: Inhibition of the aceticlastic reaction

J. Guyot, 1986 .

Influence of fermentation and other processing steps on the folate content of a traditional African cereal-based fermented food.

Y. Hemery, J. Guyot, I. Rochette, 2018, International journal of food microbiology.

Methane Production from Formate by Syntrophic Association of Methanobacterium bryantii and Desulfovibrio vulgaris JJ

A. Brauman, J. Guyot, 1986, Applied and environmental microbiology.

Pre-harvesting Treatments to Recover ia a Soluble Form the Cell-bound a-amylase of Azicyczobacizzus acidocaZdarius Grown in Liquid Culture Media Containing Soluble and Granular Starch

J. Guyot, R. Ordóñez, J. Morlon‐Guyot, 1998 .