A. Mathot

发表

Effect of incubation temperature and pH on the recovery of Bacillus weihenstephanensis spores after exposure to a peracetic acid-based disinfectant or to pulsed light.

F. Carlin, C. Trunet, N. Mtimet, 2018, International journal of food microbiology.

Tracking spore-forming bacteria in food: from natural biodiversity to selection by processes.

S. Pavan, A. Mathot, F. Postollec, 2012, International journal of food microbiology.

Modeling the behavior of Geobacillus stearothermophilus ATCC 12980 throughout its life cycle as vegetative cells or spores using growth boundaries.

C. Trunet, N. Mtimet, A. Mathot, 2015, Food microbiology.

Bacterial spores in spices and dried herbs: The risks for processed food.

A. Mathot, F. Postollec, I. Leguerinel, 2020, Comprehensive reviews in food science and food safety.

Differentiation of Vegetative Cells into Spores: a Kinetic Model Applied to Bacillus subtilis

M. Jules, A. Mathot, I. Leguerinel, 2018, Applied and Environmental Microbiology.

Knowledge of the physiology of spore-forming bacteria can explain the origin of spores in the food environment.

A. Mathot, F. Postollec, I. Leguerinel, 2017, Research in microbiology.

Dispersed phase volume fraction, weak acids and Tween 80 in a model emulsion: Effect on the germination and growth of Bacillus weihenstephanensis KBAB4 spores.

C. Rondeau-Mouro, A. Mathot, I. Leguerinel, 2018, Food research international.

Antibacterial activity of lactophoricin, a synthetic 23-residues peptide derived from the sequence of bovine milk component-3 of proteose peptone.

J. Girardet, J. Gaillard, A. Mathot, 2004, Journal of dairy science.

Streptococcus thermophilus 580 produces a bacteriocin potentially suitable for inhibition of Clostridium tyrobutyricum in hard cheese.

A. Mathot, D. Thuault, E. Béliard, 2003, Journal of dairy science.

Selective enumeration of Leuconostoc on Vancomycin agar media

A. Mathot, C. Diviès, M. Kihal, 1994 .

Walking dead: Permeabilization of heat-treated Geobacillus stearothermophilus ATCC 12980 spores under growth-preventing conditions.

C. Trunet, N. Mtimet, A. Mathot, 2017, Food microbiology.

Synthesis and antimicrobial activities of N-substituted imides.

A. Mathot, R. Labia, D. Sirot, 2002, Farmaco.

Antimicrobial properties of essential oils and flavour compounds

L. Dufossé, A. Mathot, P. Mafart, 1998 .

Occurrence and diversity of thermophilic sporeformers in French dairy powders

A. Mathot, F. Postollec, I. Leguerinel, 2021 .

Effects of temperature, pH and water activity on the growth and the sporulation abilities of Bacillus subtilis BSB1.

A. Mathot, I. Leguerinel, O. Couvert, 2020, International journal of food microbiology.

Suboptimal Bacillus licheniformis and Bacillus weihenstephanensis Spore Incubation Conditions Increase Heterogeneity of Spore Outgrowth Time

F. Carlin, C. Trunet, N. Mtimet, 2020, Applied and Environmental Microbiology.

Differentiation of Vegetative Cells into Spores: a Kinetic Model Applied to Bacillus subtilis

M. Jules, A. Mathot, I. Leguerinel, 2018, Applied and Environmental Microbiology.

Modeling the Recovery of Heat-Treated Bacillus licheniformis Ad978 and Bacillus weihenstephanensis KBAB4 Spores at Suboptimal Temperature and pH Using Growth Limits

F. Carlin, C. Trunet, N. Mtimet, 2014, Applied and Environmental Microbiology.

Modelling the influence of palmitic, palmitoleic, stearic and oleic acids on apparent heat resistance of spores of Bacillus cereus NTCC 11145 and Clostridium sporogenes Pasteur 79.3.

A. Mathot, I. Leguerinel, L. Coroller, 2010, International journal of food microbiology.

Effect of pH on Thermoanaerobacterium thermosaccharolyticum DSM 571 growth, spore heat resistance and recovery.

N. Mtimet, A. Mathot, I. Leguerinel, 2016, Food microbiology.

Phenotypic characterization of Leuconostoc species

P. Schmitt, A. Mathot, C. Diviès, 1989 .

Bacillus cereus cell response upon exposure to acid environment: toward the identification of potential biomarkers

A. Mathot, F. Postollec, I. Leguerinel, 2013, Front. Microbiol..

Die another day: Fate of heat-treated Geobacillus stearothermophilus ATCC 12980 spores during storage under growth-preventing conditions.

C. Trunet, N. Mtimet, A. Mathot, 2016, Food microbiology.

A multiparametric PCR-based tool for fast detection and identification of spore-forming bacteria in food.

S. Pavan, A. Mathot, F. Postollec, 2010, International journal of food microbiology.

Dispersed phase volume fraction, weak acids and Tween 80 in a model emulsion: Effect on the germination and growth of Bacillus weihenstephanensis KBAB4 spores.

C. Rondeau-Mouro, A. Mathot, I. Leguerinel, 2018, Food research international.

Relationships between the inhibitory efficacy and physicochemical properties of six organic acids and monolaurin against Bacillus weihenstephanensis KBAB4 growth in liquid medium.

A. Mathot, L. Coroller, Agathe Dutoit, 2024, Food microbiology.