List of works - Frédéric Leroy

(GTG)5-PCR fingerprinting for the classification and identification of coagulase-negative Staphylococcus species from bovine milk and teat apices: a comparison of type strains and field isolates

scientific article published on 09 June 2010

A combined model to predict the functionality of the bacteriocin-producing Lactobacillus sakei strain CTC 494.

scientific article

A novel area of predictive modelling: describing the functionality of beneficial microorganisms in foods

scientific article (publication date: March 2002)

A putative transport protein is involved in citrulline excretion and re-uptake during arginine deiminase pathway activity by Lactobacillus sakei

scientific article

Advances in production and simplified methods for recovery and quantification of exopolysaccharides for applications in food and health

scientific article published on 10 February 2016

Alternatives for nitrate and nitrite in fermented meat products: potential contribution of the nitric oxide synthase activity of coagulase-negative staphylococci.

scientific article published on 6 June 2014

Amino acid conversions by coagulase-negative staphylococci in a rich medium: Assessment of inter- and intraspecies heterogeneity

scientific article published on 7 May 2015

Amplicon-Based High-Throughput Sequencing Method Capable of Species-Level Identification of Coagulase-Negative Staphylococci in Diverse Communities

scientific article published on 14 June 2020

Antibacterial activities of coagulase-negative staphylococci from bovine teat apex skin and their inhibitory effect on mastitis-related pathogens.

scientific article published on 8 February 2014

Application of a High-Throughput Amplicon Sequencing Method to Chart the Bacterial Communities that Are Associated with European Fermented Meats from Different Origins

scientific article published on 07 September 2020

Arginine biosynthesis in Escherichia coli: experimental perturbation and mathematical modeling

scientific article published on 28 December 2007

Assessment of the suitability of mannitol salt agar for growing bovine-associated coagulase-negative staphylococci and its use under field conditions

scientific article

Bacterial production of conjugated linoleic and linolenic Acid in foods: a technological challenge.

scientific article

Bacteriocin production by Enterococcus faecium FAIR-E 198 in view of its application as adjunct starter in Greek Feta cheese making

scientific article published on 01 January 2002

Bacteriocin production by Enterococcus faecium RZS C5 is cell density limited and occurs in the very early growth phase

scientific article published on 01 January 2002

Bacteriocins from lactic acid bacteria: production, purification, and food applications

scientific article published on January 2007

Beliefs and Experiences of Individuals Following a Zero-Carb Diet

scientific article

Children and adults should avoid consuming animal products to reduce the risk for chronic disease: Debate Consensus

scientific article published on 05 September 2020

Coagulase-negative Staphylococci favor conversion of arginine into ornithine despite a widespread genetic potential for nitric oxide synthase activity

scientific article

Coculture fermentations of Bifidobacterium species and Bacteroides thetaiotaomicron reveal a mechanistic insight into the prebiotic effect of inulin-type fructans

scientific article published on 27 February 2009

Community dynamics of coagulase-negative staphylococci during spontaneous artisan-type meat fermentations differ between smoking and moulding treatments

scientific article published on 05 July 2013

Conjugated linoleic acid and conjugated linolenic acid production by bifidobacteria.

scientific article

Conjugated linoleic and linolenic acid production kinetics by bifidobacteria differ among strains

scientific article

Control of bioflavour and safety in fermented sausages: first results of a European project

Convenient meat and meat products. Societal and technological issues

scientific article published on 2 February 2015

Cross-feeding between bifidobacteria and butyrate-producing colon bacteria explains bifdobacterial competitiveness, butyrate production, and gas production

scientific article published on 28 March 2011

Culture-independent exploration of the teat apex microbiota of dairy cows reveals a wide bacterial species diversity

scientific article

Effect of temperature and pH on the community dynamics of coagulase-negative staphylococci during spontaneous meat fermentation in a model system

scientific article published on 21 May 2018

Effects of different spices used in production of fermented sausages on growth of and curvacin A production by Lactobacillus curvatus LTH 1174.

scientific article

Effects of glucose and oxygen on arginine metabolism by coagulase-negative staphylococci

scientific article published on 22 February 2017

Elements of innovation and tradition in meat fermentation: Conflicts and synergies

scientific article

Enterococcus faecium RZS C5, an interesting bacteriocin producer to be used as a co-culture in food fermentation

scientific article published on December 2003

Environmental pH determines citrulline and ornithine release through the arginine deiminase pathway in Lactobacillus fermentum IMDO 130101.

scientific article published on 5 August 2009

Exploring the Ambiguous Status of Coagulase-Negative Staphylococci in the Biosafety of Fermented Meats: The Case of Antibacterial Activity Versus Biogenic Amine Formation

scientific article published on 24 January 2020

Exploring the Link Between the Geographical Origin of European Fermented Foods and the Diversity of Their Bacterial Communities: The Case of Fermented Meats

scientific article published on 09 October 2019

Exploring the metabolic heterogeneity of coagulase-negative staphylococci to improve the quality and safety of fermented meats: a review

scientific article published on 17 May 2016

Expression of the arginine deiminase pathway genes in Lactobacillus sakei is strain dependent and is affected by the environmental pH

scientific article

Fermented food in the context of a healthy diet: how to produce novel functional foods?

scientific article

Functional meat starter cultures for improved sausage fermentation

scientific article

Growth of the bacteriocin-producing Lactobacillus sakei strain CTC 494 in MRS broth is strongly reduced due to nutrient exhaustion: a nutrient depletion model for the growth of lactic acid bacteria

scientific article

Identification, typing, ecology and epidemiology of coagulase negative staphylococci associated with ruminants

scientific article

In vitro kinetics of prebiotic inulin-type fructan fermentation by butyrate-producing colon bacteria: implementation of online gas chromatography for quantitative analysis of carbon dioxide and hydrogen gas production

scientific article published on 24 July 2009

Influence of complex nutrient source on growth of and curvacin a production by sausage isolate Lactobacillus curvatus LTH 1174.

scientific article published on September 2004

Influence of temperature and backslopping time on the microbiota of a type I propagated laboratory wheat sourdough fermentation

scientific article published on 18 February 2011

Innovative traditions in swiftly transforming foodscapes: An exploratory essay

Interactions between bacterial isolates from modified-atmosphere-packaged artisan-type cooked ham in view of the development of a bioprotective culture

scientific article published on 16 July 2010

Interactions of meat-associated bacteriocin-producing Lactobacilli with Listeria innocua under stringent sausage fermentation conditions

scientific article published on 01 October 2005

Inulin-type fructan fermentation by bifidobacteria depends on the strain rather than the species and region in the human intestine

scientific article

Invited review: effect, persistence, and virulence of coagulase-negative Staphylococcus species associated with ruminant udder health.

scientific article

Is it the cow that sells the steak, or the sizzle? Using animal images to sell meat in mid-nineteenth-century Belgium

scientific article published in 2021

Kinetic analysis of growth and sugar consumption by Lactobacillus fermentum IMDO 130101 reveals adaptation to the acidic sourdough ecosystem

scientific article published on 8 August 2008

Kinetics of growth and 3-methyl-1-butanol production by meat-borne, coagulase-negative staphylococci in view of sausage fermentation

scientific article published on 12 February 2009

Linoleate isomerase activity occurs in lactic acid bacteria strains and is affected by pH and temperature

scientific article published on 12 July 2011

Mapping the dominant microbial species diversity at expiration date of raw meat and processed meats from equine origin, an underexplored meat ecosystem, in the Belgian retail

scientific article published on 22 September 2018

Meat fermentation at the crossroads of innovation and tradition: A historical outlook

article

Meat traditions. The co-evolution of humans and meat

scientific article

Modeling bacteriocin resistance and inactivation of Listeria innocua LMG 13568 by Lactobacillus sakei CTC 494 under sausage fermentation conditions

scientific article published on November 2005

Modelling growth and bacteriocin production by Lactobacillus curvatus LTH 1174 in response to temperature and pH values used for European sausage fermentation processes

scientific article published on 01 February 2003

Monitoring of Hygiene in Institutional Kitchens in Belgium

scientific article published on 21 January 2020

Monitoring of volatile production in cooked poultry products using selected ion flow tube-mass spectrometry

scientific article published on 24 January 2019

Nonconventional starter cultures of coagulase-negative staphylococci to produce animal-derived fermented foods, a SWOT analysis

scientific article published on 27 July 2018

Peptide Extracts from Cultures of Certain Lactobacilli Inhibit Helicobacter pylori

scientific article published on 01 March 2010

Probiotics in fermented sausages

scientific article published on 6 June 2008

Process-driven bacterial community dynamics are key to cured meat colour formation by coagulase-negative staphylococci via nitrate reductase or nitric oxide synthase activities

scientific article published on 12 March 2015

Production of conjugated linoleic acid and conjugated linolenic acid isomers by Bifidobacterium species

scientific article published on 17 June 2010

Protein oxidation affects proteolysis in a meat model system

scientific article published on 11 April 2015

Rabbit meat in need of a hat-trick: from tradition to innovation (and back)

article

Shelf-life Reduction as an Emerging Problem in Cooked Hams Underlines the Need for Improved Preservation Strategies

scientific article

Short communication: Subtyping of Staphylococcus haemolyticus isolates from milk and corresponding teat apices to verify the potential teat-skin origin of intramammary infections in dairy cows

scientific article published on 19 August 2015

Should dietary guidelines recommend low red meat intake?

scientific article published on 05 September 2019

Simulation of the effect of sausage ingredients and technology on the functionality of the bacteriocin-producing Lactobacillus sakei CTC 494 strain

scientific article published on 23 November 2004

Species diversity and metabolic impact of the microbiota are low in spontaneously acidified Belgian sausages with an added starter culture of Staphylococcus carnosus

scientific article

Sugars relevant for sourdough fermentation stimulate growth of and bacteriocin production by Lactobacillus amylovorus DCE 471.

scientific article published on 6 September 2006

Summer Meeting 2013: growth and physiology of bifidobacteria

scientific article published on 20 December 2013

Technology-induced selection towards the spoilage microbiota of artisan-type cooked ham packed under modified atmosphere

scientific article published on 04 September 2009

Temperature and pH conditions that prevail during fermentation of sausages are optimal for production of the antilisterial bacteriocin sakacin K

scientific article

The Use of Less Conventional Meats or Meat with High pH Can Lead to the Growth of Undesirable Microorganisms during Natural Meat Fermentation

scientific article published on 01 October 2020

The application of selected ion flow tube-mass spectrometry to follow volatile formation in modified-atmosphere-packaged cooked ham

scientific article published on 25 May 2019

The application of staphylococci with flavour-generating potential is affected by acidification in fermented dry sausages

scientific article published on 4 June 2010

The arginine deiminase pathway of Lactobacillus fermentum IMDO 130101 responds to growth under stress conditions of both temperature and salt

scientific article published on 17 July 2009

The kinetics of the arginine deiminase pathway in the meat starter culture Lactobacillus sakei CTC 494 are pH-dependent

scientific article published on 02 December 2010

The pentose moiety of adenosine and inosine is an important energy source for the fermented-meat starter culture Lactobacillus sakei CTC 494.

scientific article published on 29 July 2011

The presence of salt and a curing agent reduces bacteriocin production by Lactobacillus sakei CTC 494, a potential starter culture for sausage fermentation

scientific article

The stimulating effect of a harsh environment on the bacteriocin activity by Enterococcus faecium RZS C5 and dependency on the environmental stress factor used

scientific article published in May 2003

The use of nucleosides and arginine as alternative energy sources by coagulase-negative staphylococci in view of meat fermentation

scientific article

To culture or not to culture: careful assessment of metabarcoding data is necessary when evaluating the microbiota of a modified-atmosphere-packaged vegetarian meat alternative throughout its shelf-life period

scientific article published on 25 January 2022

Unraveling the microbiota of teat apices of clinically healthy lactating dairy cows, with special emphasis on coagulase-negative staphylococci

scientific article published on 10 January 2013

Use of artificial neural networks and a gamma-concept-based approach to model growth of and bacteriocin production by Streptococcus macedonicus ACA-DC 198 under simulated conditions of Kasseri cheese production

scientific article published on 8 December 2006

Variability within the dominant microbiota of sliced cooked poultry products at expiration date in the Belgian retail

scientific article published on 05 February 2018

Volatile analysis of spoiled, artisan-type, modified-atmosphere-packaged cooked ham stored under different temperatures

scientific article published on 17 October 2008

List of works by Frédéric Leroy

(GTG)5-PCR fingerprinting for the classification and identification of coagulase-negative Staphylococcus species from bovine milk and teat apices: a comparison of type strains and field isolates

A combined model to predict the functionality of the bacteriocin-producing Lactobacillus sakei strain CTC 494.

A novel area of predictive modelling: describing the functionality of beneficial microorganisms in foods

A putative transport protein is involved in citrulline excretion and re-uptake during arginine deiminase pathway activity by Lactobacillus sakei

Advances in production and simplified methods for recovery and quantification of exopolysaccharides for applications in food and health

Alternatives for nitrate and nitrite in fermented meat products: potential contribution of the nitric oxide synthase activity of coagulase-negative staphylococci.

Amino acid conversions by coagulase-negative staphylococci in a rich medium: Assessment of inter- and intraspecies heterogeneity

Amplicon-Based High-Throughput Sequencing Method Capable of Species-Level Identification of Coagulase-Negative Staphylococci in Diverse Communities

Antibacterial activities of coagulase-negative staphylococci from bovine teat apex skin and their inhibitory effect on mastitis-related pathogens.

Application of a High-Throughput Amplicon Sequencing Method to Chart the Bacterial Communities that Are Associated with European Fermented Meats from Different Origins

Arginine biosynthesis in Escherichia coli: experimental perturbation and mathematical modeling

Assessment of the suitability of mannitol salt agar for growing bovine-associated coagulase-negative staphylococci and its use under field conditions

Bacterial production of conjugated linoleic and linolenic Acid in foods: a technological challenge.

Bacteriocin production by Enterococcus faecium FAIR-E 198 in view of its application as adjunct starter in Greek Feta cheese making

Bacteriocin production by Enterococcus faecium RZS C5 is cell density limited and occurs in the very early growth phase

Bacteriocins from lactic acid bacteria: production, purification, and food applications

Beliefs and Experiences of Individuals Following a Zero-Carb Diet

Children and adults should avoid consuming animal products to reduce the risk for chronic disease: Debate Consensus

Coagulase-negative Staphylococci favor conversion of arginine into ornithine despite a widespread genetic potential for nitric oxide synthase activity

Coculture fermentations of Bifidobacterium species and Bacteroides thetaiotaomicron reveal a mechanistic insight into the prebiotic effect of inulin-type fructans

Community dynamics of coagulase-negative staphylococci during spontaneous artisan-type meat fermentations differ between smoking and moulding treatments

Conjugated linoleic acid and conjugated linolenic acid production by bifidobacteria.

Conjugated linoleic and linolenic acid production kinetics by bifidobacteria differ among strains

Control of bioflavour and safety in fermented sausages: first results of a European project

Convenient meat and meat products. Societal and technological issues

Cross-feeding between bifidobacteria and butyrate-producing colon bacteria explains bifdobacterial competitiveness, butyrate production, and gas production

Culture-independent exploration of the teat apex microbiota of dairy cows reveals a wide bacterial species diversity

Effect of temperature and pH on the community dynamics of coagulase-negative staphylococci during spontaneous meat fermentation in a model system

Effects of different spices used in production of fermented sausages on growth of and curvacin A production by Lactobacillus curvatus LTH 1174.

Effects of glucose and oxygen on arginine metabolism by coagulase-negative staphylococci

Elements of innovation and tradition in meat fermentation: Conflicts and synergies

Enterococcus faecium RZS C5, an interesting bacteriocin producer to be used as a co-culture in food fermentation

Environmental pH determines citrulline and ornithine release through the arginine deiminase pathway in Lactobacillus fermentum IMDO 130101.

Exploring the Ambiguous Status of Coagulase-Negative Staphylococci in the Biosafety of Fermented Meats: The Case of Antibacterial Activity Versus Biogenic Amine Formation

Exploring the Link Between the Geographical Origin of European Fermented Foods and the Diversity of Their Bacterial Communities: The Case of Fermented Meats

Exploring the metabolic heterogeneity of coagulase-negative staphylococci to improve the quality and safety of fermented meats: a review

Expression of the arginine deiminase pathway genes in Lactobacillus sakei is strain dependent and is affected by the environmental pH

Fermented food in the context of a healthy diet: how to produce novel functional foods?

Functional meat starter cultures for improved sausage fermentation

Growth of the bacteriocin-producing Lactobacillus sakei strain CTC 494 in MRS broth is strongly reduced due to nutrient exhaustion: a nutrient depletion model for the growth of lactic acid bacteria

Identification, typing, ecology and epidemiology of coagulase negative staphylococci associated with ruminants

In vitro kinetics of prebiotic inulin-type fructan fermentation by butyrate-producing colon bacteria: implementation of online gas chromatography for quantitative analysis of carbon dioxide and hydrogen gas production

Influence of complex nutrient source on growth of and curvacin a production by sausage isolate Lactobacillus curvatus LTH 1174.

Influence of temperature and backslopping time on the microbiota of a type I propagated laboratory wheat sourdough fermentation

Innovative traditions in swiftly transforming foodscapes: An exploratory essay

Interactions between bacterial isolates from modified-atmosphere-packaged artisan-type cooked ham in view of the development of a bioprotective culture

Interactions of meat-associated bacteriocin-producing Lactobacilli with Listeria innocua under stringent sausage fermentation conditions

Inulin-type fructan fermentation by bifidobacteria depends on the strain rather than the species and region in the human intestine

Invited review: effect, persistence, and virulence of coagulase-negative Staphylococcus species associated with ruminant udder health.

Is it the cow that sells the steak, or the sizzle? Using animal images to sell meat in mid-nineteenth-century Belgium

Kinetic analysis of growth and sugar consumption by Lactobacillus fermentum IMDO 130101 reveals adaptation to the acidic sourdough ecosystem

Kinetics of growth and 3-methyl-1-butanol production by meat-borne, coagulase-negative staphylococci in view of sausage fermentation

Linoleate isomerase activity occurs in lactic acid bacteria strains and is affected by pH and temperature

Mapping the dominant microbial species diversity at expiration date of raw meat and processed meats from equine origin, an underexplored meat ecosystem, in the Belgian retail

Meat fermentation at the crossroads of innovation and tradition: A historical outlook

Meat traditions. The co-evolution of humans and meat

Modeling bacteriocin resistance and inactivation of Listeria innocua LMG 13568 by Lactobacillus sakei CTC 494 under sausage fermentation conditions

Modelling growth and bacteriocin production by Lactobacillus curvatus LTH 1174 in response to temperature and pH values used for European sausage fermentation processes

Monitoring of Hygiene in Institutional Kitchens in Belgium

Monitoring of volatile production in cooked poultry products using selected ion flow tube-mass spectrometry

Nonconventional starter cultures of coagulase-negative staphylococci to produce animal-derived fermented foods, a SWOT analysis

Peptide Extracts from Cultures of Certain Lactobacilli Inhibit Helicobacter pylori

Probiotics in fermented sausages

Process-driven bacterial community dynamics are key to cured meat colour formation by coagulase-negative staphylococci via nitrate reductase or nitric oxide synthase activities

Production of conjugated linoleic acid and conjugated linolenic acid isomers by Bifidobacterium species

Protein oxidation affects proteolysis in a meat model system

Rabbit meat in need of a hat-trick: from tradition to innovation (and back)

Shelf-life Reduction as an Emerging Problem in Cooked Hams Underlines the Need for Improved Preservation Strategies

Short communication: Subtyping of Staphylococcus haemolyticus isolates from milk and corresponding teat apices to verify the potential teat-skin origin of intramammary infections in dairy cows

Should dietary guidelines recommend low red meat intake?

Simulation of the effect of sausage ingredients and technology on the functionality of the bacteriocin-producing Lactobacillus sakei CTC 494 strain

Species diversity and metabolic impact of the microbiota are low in spontaneously acidified Belgian sausages with an added starter culture of Staphylococcus carnosus

Sugars relevant for sourdough fermentation stimulate growth of and bacteriocin production by Lactobacillus amylovorus DCE 471.

Summer Meeting 2013: growth and physiology of bifidobacteria

Technology-induced selection towards the spoilage microbiota of artisan-type cooked ham packed under modified atmosphere

Temperature and pH conditions that prevail during fermentation of sausages are optimal for production of the antilisterial bacteriocin sakacin K

The Use of Less Conventional Meats or Meat with High pH Can Lead to the Growth of Undesirable Microorganisms during Natural Meat Fermentation

The application of selected ion flow tube-mass spectrometry to follow volatile formation in modified-atmosphere-packaged cooked ham

The application of staphylococci with flavour-generating potential is affected by acidification in fermented dry sausages