Louis Coroller

Professor (Full) at Université de Bretagne Occidentale
28
Documents
Affiliation actuelle
  • Laboratoire Universitaire de Biodiversité et Ecologie Microbienne (LUBEM)
Identifiants chercheurs
Contact

Présentation

Louis COROLLER is full Professor in Food Science at the “Ecole Supérieure d’Ingénieurs en Agroalimentaire de Bretagne atlantique” (ESIAB), and teaches several courses including Food Microbiology and Technology, Statistics and Modelling and Quantitative Risk Analysis. He is working in the laboratory of Microbial Biodiversity and Ecology, focusing his research on spore forming bacteria implicated in food spoilage or with a safety risk. Louis research activities focus on quantitative description of microbial behavior and physiology in food. He is currently involved in multiple projects on bacterial sporulation and outgrowth, integration of cell variability, inactivation during fermentation and an integrative approach using biomarkers in predictive microbiology

Domaines de recherche

Sciences du Vivant [q-bio]

Compétences

Bacillus cereus Predictive Modeling Applied Microbiology Environmental Microbiology Food Microbiology sporeforming bacteria

Publications

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Publications

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Germination and outgrowth of Bacillus mycoides KBAB4 spores are impacted by environmental pH, quantitatively analyzed at single cell level with sporetracker

C. Trunet , N. Vischer , Louis Coroller , S. Brul
Food Microbiology, 2024, 121, pp.104509. ⟨10.1016/j.fm.2024.104509⟩
Article dans une revue hal-04809314 v1
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A Bayesian Approach to Describe and Simulate the pH Evolution of Fresh Meat Products Depending on the Preservation Conditions

Ngoc-Du Martin Luong , Louis Coroller , Monique Zagorec , Nicolas Moriceau , Valérie Anthoine et al.
Foods, 2022, 11 (8), pp.1114. ⟨10.3390/foods11081114⟩
Article dans une revue hal-03689467 v1
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Key Factors Determining the Behavior of Pathogens in Dry-Cured Ham after High Pressure Processing

Cristina Serra-Castelló , Noémie Desriac , Anna Jofré , Nicoletta Belletti , Louis Coroller et al.
Applied Sciences, 2022, 12, ⟨10.3390/app122412732⟩
Article dans une revue hal-04738127 v1
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Impact of water activity on the radial growth of fungi in a dairy environment

Valle Marion , Nicolas Nguyen van Long , Jean-Luc Jany , Thibaud Bregier , Audrey Pawtowski et al.
Food Research International, 2022, 157, pp.111247. ⟨10.1016/j.foodres.2022.111247⟩
Article dans une revue hal-03736427 v1
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BtID -Outils pour identifier, tracer et contrôler les contaminants de Bacillus thuringiensis de la fourche à la fourchette

Florence Postollec , Sabine Herbin , Alexandra Séverac Cauquil , Sébastien Louarn , Marie-Hélène Guinebretière et al.
Innovations Agronomiques, 2021, 82, pp.53-65. ⟨10.15454/5kqe-4413⟩
Article dans une revue hal-03159089 v1
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Spoilage of Chilled Fresh Meat Products during Storage: A Quantitative Analysis of Literature Data

Ngoc-Du Martin Luong , Louis Coroller , Monique Zagorec , Jeanne-Marie Membré , Sandrine Guillou
Microorganisms, 2020, 8 (8), pp.1-27. ⟨10.3390/microorganisms8081198⟩
Article dans une revue (article de synthèse) hal-02917422 v1
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Large-scale multivariate dataset on the characterization of microbiota diversity, microbial growth dynamics, metabolic spoilage volatilome and sensorial profiles of two industrially produced meat products subjected to changes in lactate concentration and packaging atmosphere

Simon Poirier , Ngoc-Du Martin Luong , Valérie Anthoine , Sandrine Guillou , Jeanne-Marie Membré et al.
Data in Brief, 2020, 30, pp.1-8. ⟨10.1016/j.dib.2020.105453⟩
Article dans une revue (data paper) hal-02914971 v1
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Spoilage of fresh turkey and pork sausages: Influence of potassium lactate and modified atmosphere packaging

Ngoc-Du Martin Luong , Sabine Jeuge , Louis Coroller , Carole Feurer , Marie-Hélène Desmonts et al.
Food Research International, 2020, 137, pp.109501. ⟨10.1016/j.foodres.2020.109501⟩
Article dans une revue hal-02892620 v1
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Differentiation of vegetative cells into spores: a kinetic model applied to <em>bacillus subtilis</em>

Emilie Gauvry , Anne-Gabrielle Mathot , Olivier Couvert , Ivan Leguerinel , Matthieu Jules et al.
Applied and Environmental Microbiology, 2019, 85 (10), pp. 1-13. ⟨10.1128/AEM.00322-19⟩
Article dans une revue hal-02617842 v1

Effect of incubation temperature and pH on the recovery of <em>Bacillus weihenstephanensis</em> spores after exposure to a peracetic acid-based disinfectant or to pulsed light

Clément Trunet , Narjes Mtimet , A.-G. Mathot , Florence Postollec , Ivan Leguerinel et al.
International Journal of Food Microbiology, 2018, 278, pp.81-87. ⟨10.1016/j.ijfoodmicro.2018.04.014⟩
Article dans une revue hal-02621475 v1
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Knowledge of the physiology of spore-forming bacteria can explain the origin of spores in the food environment

Emilie Gauvry , Anne-Gabrielle Mathot , Ivan Leguérinel , Olivier Couvert , Florence Postollec et al.
Research in Microbiology, 2017, 168 (4), pp.369 - 378. ⟨10.1016/j.resmic.2016.10.006⟩
Article dans une revue hal-01606869 v1
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Investigating germination and outgrowth of bacterial spores at several scales

Clément Trunet , Frederic Carlin , Louis Coroller
Trends in Food Science and Technology, 2017, 64, pp.60-68. ⟨10.1016/j.tifs.2017.03.008⟩
Article dans une revue (article de synthèse) hal-01551069 v1

Temperature, water activity and pH during conidia production affect the physiological state and germination time of Penicillium species

Nicolas Nguyen van Long , Valérie Vasseur , Louis Coroller , Philippe Dantigny , Sophie Le Panse et al.
International Journal of Food Microbiology, 2017, 241, pp.151 - 160. ⟨10.1016/j.ijfoodmicro.2016.10.022⟩
Article dans une revue hal-01866774 v1
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Modeling the Effect of Modified Atmospheres on Conidial Germination of Fungi from Dairy Foods

Nicolas Nguyen van Long , Valérie Vasseur , Olivier Couvert , Louis Coroller , Marion Burlot et al.
Frontiers in Microbiology, 2017, 8, ⟨10.3389/fmicb.2017.02109⟩
Article dans une revue hal-03736432 v1

Effect of temperature, pH, and water activity on Mucor spp. growth on synthetic medium, cheese analog and cheese

Stéphanie Morin-Sardin , Karim Rigalma , Louis Coroller , Jean-Luc Jany , Emmanuel Coton
Food Microbiology, 2016, 56, pp.69 - 79. ⟨10.1016/j.fm.2015.11.019⟩
Article dans une revue hal-01866870 v1

Bacillus cereus cell response upon exposure to acid environment: toward the identification of potential biomarkers.

Noémie Desriac , Veronique V. Broussolle , Florence Postollec , Anne Gabrielle Mathot , Danièle Sohier et al.
Frontiers in Microbiology, 2013
Article dans une revue hal-01329455 v1
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Quantification of spore resistance for assessment and optimization of heating processes: a never-ending story

Pierre Mafart , Ivan Leguérinel , Olivier Couvert , Louis Coroller
Food Microbiology, 2010, pp.568-572
Article dans une revue hal-00654628 v1
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Modelling the influence of palmitic, palmitoleic, stearic and oleic acids on apparent heat resistance of spores of Bacillus cereus NTCC 11145 and Clostridium sporogenes Pasteur 79.3

Brice Mvou Lekogo , Louis Coroller , Anne Gabrielle Mathot , Pierre Mafart , Ivan Leguérinel
International Journal of Food Microbiology, 2010, pp.242-247
Article dans une revue hal-00654177 v1
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New prediction interval and band in the nonlinear regression model: Application to predictive modelling in food science

Jean-Pierre Gauchi , Jean-Pierre Vila , Louis Coroller
Communications in Statistics - Simulation and Computation, 2009, 39 (02), pp.322-334. ⟨10.1080/03610910903448799⟩
Article dans une revue hal-00550610 v1
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Physiological traits of Penicillium glabrum strain LCP 08.5568, a filamentous fungus isolated from bottled aromatised mineral water

Laurent Nevarez , Valérie Vasseur , A. Le Madec , M. A. Le Bras , Louis Coroller et al.
International Journal of Food Microbiology, 2009, 130 (3), pp.166-171. ⟨10.1016/j.ijfoodmicro.2009.01.013⟩
Article dans une revue hal-00551244 v1

Modelling pH evolution and lactic acid production in the growth medium of a lactic acid bacterium: Application to set a biological TTI

M. Ellouze , M. Pichaud , C. Bonaiti , Louis Coroller , Olivier Couvert et al.
International Journal of Food Microbiology, 2008, 128 (1), pp.101-107. ⟨10.1016/j.ijfoodmicro.2008.06.035⟩
Article dans une revue istex hal-00551780 v1
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Impact of Roundup on the marine microbial community, as shown by an in situ microcosm experiment

Sabine Stachowski-Haberkorn , Beatriz Becker , Dominique Marie , Hansy Haberkorn , Louis Coroller et al.
Aquatic Toxicology, 2008, 89 (4), pp.232-241. ⟨10.1016/j.aquatox.2008.07.004⟩
Article dans une revue hal-00552104 v1
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Quantifying the effects of heating temperature, and combined effects of heating medium pH and recovery medium pH on the heat resistance of Salmonella typhimurium

Ivan Leguérinel , Isabelle Spegagne , Olivier Couvert , Louis Coroller , Pierre Mafart
International Journal of Food Microbiology, 2007, 116 (1), pp.88-95. ⟨10.1016/j.ijfoodmicro.2006.12.016⟩
Article dans une revue hal-00553560 v1
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A general model based on two mixed Weibull distributions of bacterial resistance, for fitting various shapes of inactivation curves

Louis Coroller , Ivan Leguérinel , Eric Mettler , Nicolas Savy , Pierre Mafart
Applied and Environmental Microbiology, 2006, 72 (10), pp.6493-6502. ⟨10.1128/AEM.00876-06⟩
Article dans une revue hal-00552093 v1
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Effect of the water activities of the heating and the recovery media on the apparent heat resistance of Bacillus cereus spores

Louis Coroller , Ivan Leguérinel , Pierre Mafart
Applied and Environmental Microbiology, 2001, pp.317-322
Article dans une revue hal-00635845 v1