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Patrick Gervais

University of Burgundy
École nationale supérieure de biologie appliquée à la nutrition et à l'Alimentation

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Increased Survival of Lactococcus lactis Strains Subjected to Freeze-Drying after Cultivation in an Acid Medium: Involvement of Membrane Fluidity

2021 Food Technology and Biotechnology
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Antioxidant Properties of Ergosterol and Its Role in Yeast Resistance to Oxidation

2021 Antioxidants
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Design of a new lyoprotectant increasing freeze-dried Lactobacillus strain survival to long-term storage.

2021 BMC Biotechnology
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Increased xerotolerance of Saccharomyces cerevisiae during an osmotic pressure ramp over several generations.

2021 Microbial Biotechnology
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The molecular dynamics of bacterial spore and the role of calcium dipicolinate in core properties at the sub-nanosecond time-scale.

2020 Scientific Reports
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Comparison of two encapsulation processes to protect the commensal gut probiotic bacterium Faecalibacterium prausnitzii from the digestive tract

2020 Journal of Drug Delivery Science and Technology
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Specific Gaseous Conditions Significantly Improve Lactobacillus casei and Escherichia coli Survival to Freeze Drying and Rehydration

2020
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Experimental study and optimization of freeze-drying cycles of a model Casei type probiotic bacteria

2019 Drying Technology
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Anhydrobiosis : Inside yeast cells

2019 Biotechnology Advances
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Comparison of the antioxidant property of acerola extracts with synthetic antioxidants using an in vivo method with yeasts

2019 Food Chemistry
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Citations (29)