List of works - Régine Talon

A new device for rapid evaluation of biofilm formation potential by bacteria.

scientific article published on 9 January 2007

A simplified key for identifying homofermentative Lactobacillus and Carnobacterium spp. from meat

scientific article published on 01 June 1991

Adaptation of Staphylococcus xylosus to Nutrients and Osmotic Stress in a Salted Meat Model

scientific article published on 05 February 2016

Adaptive response of Lactobacillus sakei 23K during growth in the presence of meat extracts: a proteomic approach.

scientific article published on 24 May 2010

Analysis of biogenic amines in northern and southern European sausages and role of flora in amine production ⬇️

scientific article published on June 1, 2002

Bacterial role in flavour development

scientific article published on January 1, 1998

Cell Wall Hydrolases in Bacteria: Insight on the Diversity of Cell Wall Amidases, Glycosidases and Peptidases Toward Peptidoglycan

scientific article published on 28 February 2019

Cell-Wall Hydrolases as Antimicrobials against Staphylococcus Species: Focus on Sle1

scientific article published on 12 November 2019

Characterization of catalase and superoxide dismutase in Staphylococcus carnosus 833 strain.

scientific article

Characterization of the inhibitory power of Lactobacillus of meat origin

scientific article published on 01 February 1980

Characterization of the single superoxide dismutase of Staphylococcus xylosus.

scientific article

Colonisation of Meat by Escherichia coli O157:H7: Investigating Bacterial Tropism with Respect to the Different Types of Skeletal Muscles, Subtypes of Myofibres, and Postmortem Time.

scientific article

Colonization of the meat extracellular matrix proteins by O157 and non-O157 enterohemorrhagic Escherichia coli

scientific article published on 22 July 2014

Comparative subproteome analyses of planktonic and sessile Staphylococcus xylosus C2a: new insight in cell physiology of a coagulase-negative Staphylococcus in biofilm.

scientific article

Consumer acceptance and sensory profiling of reengineered kitoza products.

scientific article published on 8 September 2015

Contribution of nitric oxide synthase from coagulase-negative staphylococci to the development of red myoglobin derivatives.

scientific article

Decarboxylase activity involved in methyl ketone production by Staphylococcus carnosus 833, a strain used in sausage fermentation.

scientific article published in May 2002

Development of a multiplex PCR for the identification of Staphylococcus genus and four staphylococcal species isolated from food.

scientific article published in January 2004

Development of a new oligonucleotide array to identify staphylococcal strains at species level.

scientific article

Development of specific PCR primers for a rapid and accurate identification of Staphylococcus xylosus, a species used in food fermentation ⬇️

scientific article published on October 1, 2003

Diversity and safety hazards of bacteria involved in meat fermentations.

scientific article

Diversity of microorganisms in the environment and dry fermented sausages of small traditional French processing units.

scientific article published on 5 December 2006

Effect of industrial and natural biocides on spoilage, pathogenic and technological strains grown in biofilm.

scientific article published on 12 May 2006

Effect of nitrate and incubation conditions on the production of catalase and nitrate reductase by staphylococci

scientific article published on 01 November 1999

Effects of physico-chemical factors influencing tyramine production by Carnobacterium divergens

scientific article published on 01 July 1997

Evaluation of Solid-Phase Microextraction for Analysis of Volatile Metabolites Produced by Staphylococci

scientific article published on 01 January 1998

Evaluation of the Vitek 2 system with a variety of Staphylococcus species.

scientific article published on 24 October 2007

Evidence for Nitric Oxide Synthase Activity in Staphylococcus xylosus Mediating Nitrosoheme Formation

scientific article published on 6 April 2017

Factors affecting growth and lipase production by meat lactobacilli strains and Brochothrix thermosphacta

scientific article published on 01 February 1988

Factors influencing leucine catabolism by a strain of Staphylococcus carnosus

scientific article published on 01 August 1999

Feasibility of coupling dehydration-impregnation by soaking treatment of meat with fermentation by Lactobacillus sakei.

scientific article published on August 2012

Fermented meats (and the symptomatic case of the Flemish food pyramid): Are we heading towards the vilification of a valuable food group?

scientific article published on 5 February 2018

Ferritin, an iron source in meat for Staphylococcus xylosus?

scientific article published on 8 March 2016

Genetic diversity and biofilm formation of Staphylococcus equorum isolated from naturally fermented sausages and their manufacturing environment.

scientific article

Genomic diversity in Staphylococcus xylosus

scientific article published on 21 September 2007

Histamine and tyramine production by bacteria from meat products

scientific article published on 01 September 1996

Hydrolysis of esters by staphylococci

scientific article published on 01 May 1997

Identification of a variety of Staphylococcus species by matrix-assisted laser desorption ionization-time of flight mass spectrometry

scientific article

Identification of beta-oxidation and thioesterase activities in Staphylococcus carnosus 833 strain

scientific article published on 01 September 2000

Insight into the Genome of Staphylococcus xylosus, a Ubiquitous Species Well Adapted to Meat Products.

scientific article published on 29 August 2017

Lactobacillus role during conditioning of refrigerated and vacuum-packaged Argentinean meat

scientific article published on 14 April 2007

Low occurrence of safety hazards in coagulase negative staphylococci isolated from fermented foodstuffs.

scientific article published on 23 February 2010

Monitoring of staphylococcal starters in two French processing plants manufacturing dry fermented sausages.

scientific article

Nitric oxide synthase: What is its potential role in the physiology of staphylococci in meat products?

scientific article published on 07 June 2018

Origin and ecological selection of core and food-specific bacterial communities associated with meat and seafood spoilage.

scientific article

Outer membrane translocation: numerical protein secretion nomenclature in question in mycobacteria.

scientific article published on 11 August 2009

Physicochemical and microbiological characteristics of kitoza, a traditional salted/dried/smoked meat product of Madagascar

scientific article published on 15 July 2019

Prediction of Streptococcus salivarius subsp. thermophilus and Lactobacillus delbrueckii subsp. bulgaricus populations in yoghurt by Curie point pyrolysis-mass spectrometry

scientific article published on 01 February 2002

Preliminary characterization of Î²-decarboxylase activities inStaphylococcus carnosus833, a strain used in sausage fermentation ⬇️

scientific article published on November 7, 2003

Production of esters by Staphylococci

scientific article published on 01 December 1998

Proteolytic and lipolytic activities of Micrococcus roseus (65), Halomonas elongata (16) and Vibrio sp. (168) isolated from Danish bacon curing brines.

scientific article published in May 1994

Purification and characterization of extracellular Staphylococcus warneri lipase

scientific article published on 01 January 1995

Secretion and subcellular localizations of bacterial proteins: a semantic awareness issue.

scientific article

Special Issue: Beneficial Microorganisms for Food Manufacturing-Fermented and Biopreserved Foods and Beverages.

scientific article published on 13 November 2017

Staphylococcal community of a small unit manufacturing traditional dry fermented sausages

scientific article published on 17 February 2006

Staphylococcal ecosystem of kitoza, a traditional malagasy meat product

scientific article published on 2 February 2017

Subcellular localization of extracytoplasmic proteins in monoderm bacteria: rational secretomics-based strategy for genomic and proteomic analyses.

scientific article

Surface migration of Staphylococcus xylosus on low-agar media.

scientific article

Tetracycline Gene Transfer in During Sausage Fermentation

article

Toxigenic status of Staphylococcus aureus isolated from bovine raw milk and Minas frescal cheese in Brazil.

scientific article

Transcriptomic analysis of Staphylococcus xylosus in the presence of nitrate and nitrite in meat reveals its response to nitrosative stress

scientific article

List of works by Régine Talon

A new device for rapid evaluation of biofilm formation potential by bacteria.

A simplified key for identifying homofermentative Lactobacillus and Carnobacterium spp. from meat

Adaptation of Staphylococcus xylosus to Nutrients and Osmotic Stress in a Salted Meat Model

Adaptive response of Lactobacillus sakei 23K during growth in the presence of meat extracts: a proteomic approach.

Analysis of biogenic amines in northern and southern European sausages and role of flora in amine production ⬇️

Bacterial role in flavour development

Cell Wall Hydrolases in Bacteria: Insight on the Diversity of Cell Wall Amidases, Glycosidases and Peptidases Toward Peptidoglycan

Cell-Wall Hydrolases as Antimicrobials against Staphylococcus Species: Focus on Sle1

Characterization of catalase and superoxide dismutase in Staphylococcus carnosus 833 strain.

Characterization of the inhibitory power of Lactobacillus of meat origin

Characterization of the single superoxide dismutase of Staphylococcus xylosus.

Colonisation of Meat by Escherichia coli O157:H7: Investigating Bacterial Tropism with Respect to the Different Types of Skeletal Muscles, Subtypes of Myofibres, and Postmortem Time.

Colonization of the meat extracellular matrix proteins by O157 and non-O157 enterohemorrhagic Escherichia coli

Comparative subproteome analyses of planktonic and sessile Staphylococcus xylosus C2a: new insight in cell physiology of a coagulase-negative Staphylococcus in biofilm.

Consumer acceptance and sensory profiling of reengineered kitoza products.

Contribution of nitric oxide synthase from coagulase-negative staphylococci to the development of red myoglobin derivatives.

Decarboxylase activity involved in methyl ketone production by Staphylococcus carnosus 833, a strain used in sausage fermentation.

Development of a multiplex PCR for the identification of Staphylococcus genus and four staphylococcal species isolated from food.

Development of a new oligonucleotide array to identify staphylococcal strains at species level.

Development of specific PCR primers for a rapid and accurate identification of Staphylococcus xylosus, a species used in food fermentation ⬇️

Diversity and safety hazards of bacteria involved in meat fermentations.

Diversity of microorganisms in the environment and dry fermented sausages of small traditional French processing units.

Effect of industrial and natural biocides on spoilage, pathogenic and technological strains grown in biofilm.

Effect of nitrate and incubation conditions on the production of catalase and nitrate reductase by staphylococci

Effects of physico-chemical factors influencing tyramine production by Carnobacterium divergens

Evaluation of Solid-Phase Microextraction for Analysis of Volatile Metabolites Produced by Staphylococci

Evaluation of the Vitek 2 system with a variety of Staphylococcus species.

Evidence for Nitric Oxide Synthase Activity in Staphylococcus xylosus Mediating Nitrosoheme Formation

Factors affecting growth and lipase production by meat lactobacilli strains and Brochothrix thermosphacta

Factors influencing leucine catabolism by a strain of Staphylococcus carnosus

Feasibility of coupling dehydration-impregnation by soaking treatment of meat with fermentation by Lactobacillus sakei.

Fermented meats (and the symptomatic case of the Flemish food pyramid): Are we heading towards the vilification of a valuable food group?

Ferritin, an iron source in meat for Staphylococcus xylosus?

Genetic diversity and biofilm formation of Staphylococcus equorum isolated from naturally fermented sausages and their manufacturing environment.

Genomic diversity in Staphylococcus xylosus

Histamine and tyramine production by bacteria from meat products

Hydrolysis of esters by staphylococci

Identification of a variety of Staphylococcus species by matrix-assisted laser desorption ionization-time of flight mass spectrometry

Identification of beta-oxidation and thioesterase activities in Staphylococcus carnosus 833 strain

Insight into the Genome of Staphylococcus xylosus, a Ubiquitous Species Well Adapted to Meat Products.

Lactobacillus role during conditioning of refrigerated and vacuum-packaged Argentinean meat

Low occurrence of safety hazards in coagulase negative staphylococci isolated from fermented foodstuffs.

Monitoring of staphylococcal starters in two French processing plants manufacturing dry fermented sausages.

Nitric oxide synthase: What is its potential role in the physiology of staphylococci in meat products?

Origin and ecological selection of core and food-specific bacterial communities associated with meat and seafood spoilage.

Outer membrane translocation: numerical protein secretion nomenclature in question in mycobacteria.

Physicochemical and microbiological characteristics of kitoza, a traditional salted/dried/smoked meat product of Madagascar

Prediction of Streptococcus salivarius subsp. thermophilus and Lactobacillus delbrueckii subsp. bulgaricus populations in yoghurt by Curie point pyrolysis-mass spectrometry

Preliminary characterization of Î²-decarboxylase activities inStaphylococcus carnosus833, a strain used in sausage fermentation ⬇️

Production of esters by Staphylococci

Proteolytic and lipolytic activities of Micrococcus roseus (65), Halomonas elongata (16) and Vibrio sp. (168) isolated from Danish bacon curing brines.

Purification and characterization of extracellular Staphylococcus warneri lipase

Secretion and subcellular localizations of bacterial proteins: a semantic awareness issue.

Special Issue: Beneficial Microorganisms for Food Manufacturing-Fermented and Biopreserved Foods and Beverages.

Staphylococcal community of a small unit manufacturing traditional dry fermented sausages

Staphylococcal ecosystem of kitoza, a traditional malagasy meat product

Subcellular localization of extracytoplasmic proteins in monoderm bacteria: rational secretomics-based strategy for genomic and proteomic analyses.

Surface migration of Staphylococcus xylosus on low-agar media.

Tetracycline Gene Transfer in During Sausage Fermentation

Toxigenic status of Staphylococcus aureus isolated from bovine raw milk and Minas frescal cheese in Brazil.

Transcriptomic analysis of Staphylococcus xylosus in the presence of nitrate and nitrite in meat reveals its response to nitrosative stress