METABIOLAC Industrial Research ChairMETABIOLAC Indsutrial Research Chaire in metabolic activity and the functionnality of bioprotective lactic cultures
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Daniel St-GelaisIsmaïl FlissMarie FilteauPierre Lacasse |
Clean Label, Natural Alternatives of BacteriocinsHighlights
Dairy Products Fortified with ProbioticsSummaryDeveloping products to maintain the viability and activity of probiotic bacteria is a genuine technological challenge for manufacturers... Antibacterials and Natural AntifungalsSummaryThe development of new natural antimicrobials that may reduce the incidence of pathogens in food and prolong its shelf life remains an ... Bacteriocins to the rescue of silageHighlights• Sporulated thermoduric bacteria in silage is one of the major problems the dairy industry faces. These bacteria can be found in ... Microbial biofilms and milk qualityHighlights
Safe Use of Composted Manure as BeddingHighlights
Stability and Rheological Properties of Stirred YogurtsHighlights
Valorization of Whey Permeate by Green BiotechnologyHighlights
Synthesis of B Vitamins in CowsHighlights
ParatuberculosisSummaryParatuberculosis is an insidious, contagious enteric disease caused by the intracellular bacterium Mycobacterium avium ssp. paratubercu... Identifying bioprotective cultures that extend the shelf life of dairy productsHighlights
Bacteria, Yeasts and Microflora from Quebec CheesesHighlights
Exopolysaccharides and Texture of YogurtsSummaryIn Canada, several yogourts are produced containing commercial polysaccharides (PSs) as stabilizers. Bacteria that produce exopolysacch... Profile of Milk ProteinsSummaryThe objective was to study the variability of milk constituents based on management and dietary factors on the farm. An analysis of mor... Genomics Applied to CheesesSummaryProducing cheeses such as Cheddar, Camembert, mozzarella and Swiss of consistent quality on an industrial scale is a central concern fo... Properties of Québec’s Local MilkSummaryThere is a marked enthusiasm for fine cheeses in Quebec—the province sees the highest average weekly spending for them in all of Cana... Dairy Products Fortified with Polyphenols and ProbioticsSummaryDairy products are known for their high nutrient density and considered to be privileged vehicles for transporting bioactive molecules.... Impact of Composition and Quality of Milk in Artisanal ProductionHighlightsIn Quebec, locally produced products are becoming increasingly important to consumers. This project is one of the rare undertakings ... CLAs as Prebiotic AgentsSummaryMilk is a complete food that provides a good source of calcium and protein, but the milk fat (MF) it contains is often viewed negativel... Ecology of Dairy BacteriophagesSummaryThe increase in cheese production and the repeated use of the same lactic ferments increases the risk of fermentation failure due to th... Insemination of Cows during Transition and Metabolic StressHighlights
Folic Acid and Vitamin B12 in CowsSummaryThe peripartum period is critical for dairy cows as they fail to meet their nutritional needs through their diet, which causes various ... Short Dry PeriodSummaryThis project was developed in order to verify whether the current recommendation of drying cows for 60 days is still suitable for today... Milking Management to Prevent ketosis in Cows in TransitionHighlights
A New Management for Dry-PeriodSummaryThe lactation cycle of dairy cows must include a period without production, called the dry period, so that optimal milk production can ... |