Francoise Leroi

Fall Papa-Abdoulaye, Pilet Marie-France, Leduc Francois, Cardinal Mireille, Duflos Guillaume, Guerin Camille, Joffraud Jean-Jacques, Leroi Francoise (2012). Sensory and physicochemical evolution of tropical cooked peeled shrimp inoculated by Brochothrix thermosphacta and Lactococcus piscium CNCM I-4031 during storage at 8 degrees C. International Journal Of Food Microbiology, 152(3), 82-90. Publisher's official version : http://dx.doi.org/10.1016/j.ijfoodmicro.2011.07.015 , Open Access version : http://archimer.ifremer.fr/doc/00042/15348/

Leroi Francoise, Joffraud Jean-Jacques (2011). Microbial degradation of seafood. In Aquaculture Microbiology and Biotechnology (Didier Montet et Ramesh C. Ray).

Leroi Francoise (2011). Biopreservation of lightly preserved seafood products. INFOFISH international, 41-46. Open Access version : http://archimer.ifremer.fr/doc/00057/16784/

Garnier Matthieu, Matamoros Sebastien, Chevret Didier, Pilet Marie-France, Leroi Francoise, Tresse Odile (2010). Adaptation to Cold and Proteomic Responses of the Psychrotrophic Biopreservative Lactococcus piscium Strain CNCM I-4031. Applied And Environmental Microbiology, 76(24), 8011-8018. Publisher's official version : http://dx.doi.org/10.1128/AEM.01331-10 , Open Access version : http://archimer.ifremer.fr/doc/00019/13047/

Pilet Marie-France, Leroi Francoise (2010). Applications of protective cultures, bacteriocins and bacteriophages in fresh seafood and seafood products. In Protective cultures, antimicrobial metabolites and bacteriophages for food and beverage biopreservation (Woodhead Publishing Series in Food Science, Technology and Nutrition). http://archimer.ifremer.fr/doc/00030/14138/

Leroi Francoise (2010). Occurrence and role of lactic acid bacteria in seafood products. Food Microbiology, 27(6), 698-709. Publisher's official version : http://dx.doi.org/10.1016/j.fm.2010.05.016 , Open Access version : http://archimer.ifremer.fr/doc/00006/11750/

Mejlholm Ole, Gunvig Annemarie, Borggaard Claus, Blom-Hanssen Jesper, Mellefont Lyndal, Ross Tom, Leroi Francoise, Else Tony, Visser Diana, Dalgaard Paw (2010). Predicting growth rates and growth boundary of Listeria monocytogenes - An international validation study with focus on processed and ready-to-eat meat and seafood. International Journal Of Food Microbiology, 141(3), 137-150. Publisher's official version : http://dx.doi.org/10.1016/j.ijfoodmicro.2010.04.026 , Open Access version : http://archimer.ifremer.fr/doc/00011/12218/

Fall Papa-Abdoulaye, Leroi Francoise, Cardinal Mireille, Chevalier Frederique, Pilet Marie-France (2010). Inhibition of Brochothrix thermosphacta and sensory improvement of tropical peeled cooked shrimp by Lactococcus piscium CNCM I-4031. Letters In Applied Microbiology, 50(4), 357-361. Publisher's official version : http://dx.doi.org/10.1111/j.1472-765X.2010.02801.x , Open Access version : http://archimer.ifremer.fr/doc/00002/11291/

Fall Papa-Abdoulaye, Leroi Francoise, Chevalier Frederique, Guerin Charline, Pilet Marie-France (2010). Protective Effect of a Non-Bacteriocinogenic Lactococcus piscium CNCM I-4031 Strain Against Listeria monocytogenes in Sterilized Tropical Cooked Peeled Shrimp. Journal Of Aquatic Food Product Technology, 19(2), 84-92. Publisher's official version : http://dx.doi.org/10.1080/10498850.2010.486910 , Open Access version : http://archimer.ifremer.fr/doc/00005/11624/

Leroi Francoise (2009). Bactéries lactiques et applications alimentaires. Partie 2 : les produits de la mer. In Physiologie, Métabolisme, Génomique et applications industrielles de bactéries lactiques (Economica). http://archimer.ifremer.fr/doc/00002/11340/

Matamoros Sebastien, Pilet Marie-France, Gigout Frederique, Prevost Herve, Leroi Francoise (2009). Selection and evaluation of seafood-borne psychrotrophic lactic acid bacteria as inhibitors of pathogenic and spoilage bacteria. Food Microbiology, 26(6), 638-644. Publisher's official version : http://dx.doi.org/10.1016/j.fm.2009.04.011 , Open Access version : http://archimer.ifremer.fr/doc/00000/6472/

Jaffres Emmanuel, Sohier Daniele, Leroi Francoise, Pilet Marie-France, Prevost Herve, Joffraud Jean-Jacques, Dousset Xavier (2009). Study of the bacterial ecosystem in tropical cooked and peeled shrimps using a polyphasic approach. International Journal of Food Microbiology, 131(1), 20-29. http://dx.doi.org/10.1016/j.ijfoodmicro.2008.05.017

Matamoros Sebastien, Leroi Francoise, Cardinal Mireille, Gigout Frederique, Chadli Fatima, Cornet Josiane, Prevost Herve, Pilet Marie-France (2009). Psychrotrophic Lactic Acid Bacteria Used To Improve the Safety and Quality of Vacuum-Packaged Cooked and Peeled Tropical Shrimp and Cold-Smoked Salmon. Journal of food protection, 72(2), 365-374.

Midelet Bourdin Graziella, Beaufort Annie, Leroi Francoise, Cardinal Mireille, Rudelle Sylvie, Leleu Guylaine, Copin Stephanie, Malle Pierre (2008). Impact of-2 degrees C Superchilling before Refrigerated Storage (4 and 8 degrees C) on the Microbiological and Sensory Qualities of Cold-Smoked Salmon. Journal of food protection, 71(11), 2198-2207.

Guilbaud Morgan, Chafsey Ingrid, Pilet Marie-France, Leroi Francoise, Prevost Herve, Hebraud Michel, Dousset Xavier (2008). Response of Listeria monocytogenes to liquid smoke. Journal of Applied Microbiology, 104(6), 1744-1753. Publisher's official version : http://dx.doi.org/10.1111/j.1365-2672.2008.03731.x , Open Access version : http://archimer.ifremer.fr/doc/00000/4522/

Leroi Francoise, Amarita Felix, Arboleya Juan Carlos, Bjørkevoll Ingebright, Cruz Ziortza, Dousset Xavier, Izurieta E, Joffraud Jean-Jacques, Lasagabaster Amaia, Lauzon Helene-Liette, Lorentzen G, Martínez De Marañón Iñigo, Matamoros Sebastien, Miranda I, Nuin Maider, Olabarrieta Idoia, Olsen R, Pilet Marie-France, Prevost Herve, Skjerdal Taran (2008). Hurdle technology to ensure the safety of seafood products. Improving Seafood Products for the Consumer (book), (19), 399-425. Open Access version : http://archimer.ifremer.fr/doc/00000/6492/

Matamoros Sebastien, Leroi Francoise, Prevost Herve, Pilet Marie-France (2007). Comportement d'une bactérie lactique psychrotrophe à différentes températures. Colloque du club des bactéries lactiques. http://archimer.ifremer.fr/doc/00000/3986/

Elmnasser Noura, Ritz Magali, Leroi Francoise, Orange Nicole, Bakhrouf Amina, Federighi Michel (2007). Bacterial inactivation using pulsed light. Acta Alimentaria, 36(3), 373-380. Publisher's official version : http://dx.doi.org/10.1556/AAlim.36.2007.3.9 , Open Access version : http://archimer.ifremer.fr/doc/00000/3041/

Elmnasser Noura, Guillou Sandrine, Leroi Francoise, Orange Nicole, Bakhrouf Amina, Federighi Michel (2007). Pulsed-light system as a novel food decontamination technology: a review. Canadian Journal of Microbiology, 53(7), 813-821. Publisher's official version : http://dx.doi.org/10.1139/W07-042 , Open Access version : http://archimer.ifremer.fr/doc/00000/7372/

Leroi Francoise (2007). Qualité et sécurité des produits de la mer. HDR. http://archimer.ifremer.fr/doc/00000/2366/

Joffraud Jean-Jacques, Cardinal Mireille, Cornet Josiane, Chasles Jean-Sebastien, Leon Sandrine, Gigout Frederique, Leroi Francoise (2006). Effect of bacterial interactions on the spoilage of cold-smoked salmon. International Journal of Food Microbiology, 112(1), 51-61. Publisher's official version : http://dx.doi.org/10.1016/j.ijfoodmicro.2006.05.014 , Open Access version : http://archimer.ifremer.fr/doc/00000/1727/

Elmnasser Noura, Ritz Bricaud Magali, Guillou Sandrine, Leroi Francoise, Orange Nicole, Bakhrouf Amira, Federighi Michel (2006). Adaptative response of Listeria monocylogenes to osmotic and chill stress: consequences on food safety. Revue de Médecine Vétérinaire, 157(2), 92-101. Open Access version : http://archimer.ifremer.fr/doc/00000/2549/

Matamoros Sebastien, Pilet Marie-France, Gigout Frederique, Prevost Herve, Leroi Francoise (2006). Selection of psychotrophic bacteria active against spoilage and pathogenic micro-organisms relevant for seafood products. In Seafood Research from Fish to Dish - Quality, Safety & Processing of Wild & Farmed Seafood (Edited by J.B. Luten, C. Jacobsen, K. Bekaert, A. Sæbø, J. Oehlenschläger). http://archimer.ifremer.fr/doc/00002/11339/

Brillet-Viel Anne, Matamoros Sebastien, Blanchet-Chevrollier Christine, Leroi Francoise, Prevost Herve, Pilet Marie-France (2006). Selection of non-tyramine producing Carnobacterium strains for the biopreservation of cold-smoked salmon. In Seafood research from fish to dish Quality, safety and processing of wild and farmed seafood (Wageningen Academic Publishers). http://archimer.ifremer.fr/doc/00007/11824/

Brillet Anne, Pilet Marie-France, Prevost Herve, Cardinal Mireille, Leroi Francoise (2005). Effect of inoculation of Carnobacterium divergens V41, a biopreservative strain against Listeria monocytogenes risk, on the microbiological, chemical and sensory quality of cold-smoked salmon. International Journal of Food Microbiology, 104(3), 309-324. Publisher's official version : http://dx.doi.org/10.1016/j.ijfoodmicro.2005.03.012 , Open Access version : http://archimer.ifremer.fr/doc/00000/724/

Giacomazzi Sophie, Leroi Francoise, Joffraud Jean-Jacques (2005). Comparison of three methods of DNA extraction from cold-smoked salmon and impact of physical treatments. Journal of Applied Microbiology, 98(5), 1230-1238. Publisher's official version : http://dx.doi.org/10.1111/j.1365-2672.2005.02574.x , Open Access version : http://archimer.ifremer.fr/doc/00000/1106/

Neunlist Mr, Ralazamahuleo M, Cappelier Jm, Besnard V, Federighi Michel, Leroi Francoise (2005). Effect of salting and cold-smoking process on the culturability, viability, and virulence of Listeria monocytogenes strain Scott A. Journal Of Food Protection, 68(1), 85-91.

Brillet Anne, Pilet M, Prevost H, Bouttefroy A, Leroi Francoise (2004). Biodiversity of Listeria monocytogenes sensitivity to bacteriocin-producing Carnobacterium strains and application in sterile cold-smoked salmon. Journal of Applied Microbiology, 97(5), 1029-1037. Publisher's official version : http://dx.doi.org/10.1111/j.1365-2672.2004.02383.x , Open Access version : http://archimer.ifremer.fr/doc/00000/610/

Richard Christelle, Leroi Francoise, Brillet-Viel Anne, Rachman Cinta, Connil Nathalie, Drider Djamel, Pilet Marie-France, Onno Bernard, Dousset Xavier, Prevost Herve (2004). Maîtrise du développement de Listeria monocytogenes dans le saumon fumé : intérêt de la biopréservation par des bactéries lactiques. Lait, 84(1-2), 135-144. Publisher's official version : http://dx.doi.org/10.1051/lait:2003029 , Open Access version : http://archimer.ifremer.fr/doc/00000/10768/

Cardinal Mireille, Gunnlaugsdottir Helga, Bjoernevik Marit, Ouisse Alexandra, Vallet Jean-Luc, Leroi Francoise (2004). Sensory characteristics of cold-smoked Atlantic salmon (Salmo salar) from European market and relationships with chemical, physical and microbiological measurements. Food Research International, 37(2), 181-193. Publisher's official version : http://dx.doi.org/10.1016/j.foodres.2003.12.006 , Open Access version : http://archimer.ifremer.fr/doc/00000/658/

Giacomazzi Sophie, Leroi Francoise, L'Henaff Cecile, Joffraud Jean-Jacques (2004). RpoB-PCR amplified gene and temporal temperature gradient gel electrophoresis: a rapid tool to analyse bacterial strains representative of cold-smoked salmon microflora. Letters in Applied Microbiology, 38(2), 130-134. Publisher's official version : http://dx.doi.org/10.1111/j.1472-765X.2003.01463.x , Open Access version : http://archimer.ifremer.fr/doc/00000/579/

Leroi Francoise, Joffraud Jean-Jacques, Chevalier Frederique, Cardinal Mireille, Stohr Valerie, Berdague Jean-Louis, Vallet Jean-Luc (2004). Identification of spoilage micro-organisms and research on quality indices for cold-smoked salmon. In Seafood quality and safety, advances in the new millenium, pp337-353 (Fereidoom Shahidi and Benjamin K. Simpson).

Leblanc L, Leboeuf C, Leroi Francoise, Hartke A, Auffray Y (2003). Comparison between NaCl tolerance response and acclimation to cold temperature in Shewanella putrefaciens. Current Microbiology, 46(3), 157-162. http://dx.doi.org/10.1007/s00284-002-3837-z

Stohr Valerie, Joffraud Jean-Jacques, Cardinal Mireille, Leroi Francoise (2001). Spoilage potential and sensory profile associated with bacteria isolated from cold-smoked salmon. Food Research International, 34(9), 797-806. Publisher's official version : http://dx.doi.org/10.1016/S0963-9969(01)00101-6 , Open Access version : http://archimer.ifremer.fr/doc/00000/578/

Joffraud Jean-Jacques, Leroi Francoise, Roy Caroline, Berdague J (2001). Characterisation of volatile compounds produced by bacteria isolated from the spoilage flora of cold-smoked salmon. International Journal of Food Microbiology, 66(3), 175-184. Publisher's official version : http://dx.doi.org/10.1016/S0168-1605(00)00532-8 , Open Access version : http://archimer.ifremer.fr/doc/00000/492/

Leblanc L, Gouffi K, Leroi Francoise, Hartke A, Blanco C, Auffray Y, Pichereau V (2001). Uptake of choline from salmon flesh and its conversion to glycine betaine in response to salt stress in Shewanella putrefaciens. International Journal Of Food Microbiology, 65(1-2), 93-103. http://dx.doi.org/10.1016/S0168-1605(00)00516-X

Leroi Francoise, Joffraud Jean-Jacques, Chevalier Frederique, Cardinal Mireille (2001). Research of quality indices for cold-smoked salmon using a stepwise multiple regression of microbiological counts and physico-chemical parameters. Journal of Applied Microbiology, 90(4), 578-587. Publisher's official version : http://dx.doi.org/10.1046/j.1365-2672.2001.01283.x , Open Access version : http://archimer.ifremer.fr/doc/00000/609/

Leroi Francoise, Joffraud Jean-Jacques (2000). Salt and smoke simultaneously affect chemical and sensory quality of cold-smoked salmon during 5 degrees C storage predicted using factorial design. Journal Of Food Protection, 63(9), 1222-1227.

Leblanc I, Leroi Francoise, Hartke A, Auffray Y (2000). Do stresses encountered during the smoked salmon process influence the survival of the spoiling bacterium Shewanella putrefaciens? Letters In Applied Microbiology, 30(6), 437-442. http://dx.doi.org/10.1046/j.1472-765x.2000.00738.x

Leroi Francoise, Joffraud Jean-Jacques, Chevalier Frederique (2000). Effect of salt and smoke on the microbiological quality of cold-smoked salmon during storage at 5 degrees C as estimated by the factorial design method. Journal Of Food Protection, 63(4), 502-508.

Duffes F, Leroi Francoise, Dousset X, Boyaval P (2000). Use of a bacteriocin producing Carnobacterium piscicola strain, isolated from fish, to control Listeria monocytogenes development in vacuum-packed cold-smoked salmon stored at 4 degrees C. Sciences Des Aliments, 20(1), 153-158. http://dx.doi.org/10.3166/sda.20.153-158

Leroi Francoise, Joffraud Jean-Jacques, Stohr Valerie, Roy Caroline, Cardinal Mireille, Berdague Jean-Louis (2000). Characterization of the spoilage microflora of refrigerated cold-smoked salmon. 29th WEFTA meeting, 10-14 Octobre 1999, Grèce.

Duffes F, Corre C, Leroi Francoise, Dousset X, Boyaval P (1999). Inhibition of Listeria monocytogenes by in situ produced and semipurified bacteriocins of Carnobacterium spp. on vacuum-packed, refrigerated cold-smoked salmon. Journal Of Food Protection, 62(12), 1394-1403.

Duffes F, Leroi Francoise, Boyaval P, Dousset X (1999). Inhibition of Listeria monocytogenes by Carnobacterium spp. strains in a simulated cold smoked fish system stored at 4 degrees C. International Journal Of Food Microbiology, 47(1-2), 33-42. http://dx.doi.org/10.1016/S0168-1605(98)00206-2

Leblanc Laurence, Leroi Francoise, Hartke Axel, Auffray Yannick (1999). Behaviour of the spoiling bacteriun Shewanella putrefaciens during the smoked salmon process. 29th WEFTA meeting, 10-14 Octobre 1999, Grèce.

Joffraud Jean-Jacques, Leroi Francoise, Chevalier Frederique (1998). Development of a sterile cold-smoked fish model. Journal Of Applied Microbiology, 85(6), 991-998. http://dx.doi.org/10.1111/j.1365-2672.1998.tb05263.x

Leroi Francoise, Joffraud Jean-Jacques, Chevalier Frederique, Cardinal Mireille (1998). Study of the microbial ecology of cold-smoked salmon during storage at 8 degrees C. International Journal Of Food Microbiology, 39(1-2), 111-121. http://dx.doi.org/10.1016/S0168-1605(97)00126-8

Leroi Francoise, Arbey Nathalie, Joffraud Jean-Jacques, Chevalier Frederique (1996). Effect of inoculation with lactic acid bacteria on extending the shelf-life of vacuum-packed cold smoked salmon. International Journal Of Food Science And Technology, 31(6), 497-504. http://dx.doi.org/10.1046/j.1365-2621.1996.00366.x

Halle Claudine, Leroi Francoise, Dousset Xavier, Pidoux Michel (1994). Les kéfirs, des associations bactéries lactiques-levures. In Bactéries lactiques II (de Roissart H. and Luquet F.M. coordinators).