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Louis Coroller

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Publications

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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
Foods, 2022, 11 (8), pp.1114. ⟨10.3390/foods11081114⟩
Journal articles hal-03689467v1
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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
Food Research International, 2022, 157, pp.111247. ⟨10.1016/j.foodres.2022.111247⟩
Journal articles hal-03736427v1
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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
Innovations Agronomiques, 2021, 82, pp.53-65. ⟨10.15454/5kqe-4413⟩
Journal articles hal-03159089v1
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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⟩
Journal articles hal-02917422v1
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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
Data in Brief, 2020, 30, pp.1-8. ⟨10.1016/j.dib.2020.105453⟩
Journal articles hal-02914971v1
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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
Food Research International, 2020, 137, ⟨10.1016/j.foodres.2020.109501⟩
Journal articles hal-02892620v1
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Differentiation of vegetative cells into spores: a kinetic model applied to bacillus subtilis

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

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

Clément Trunet , Narjes Mtimet , A.-G. Mathot , Florence Postollec , Ivan Leguerinel
International Journal of Food Microbiology, 2018, 278, pp.81-87. ⟨10.1016/j.ijfoodmicro.2018.04.014⟩
Journal articles hal-02621475v1
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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⟩
Journal articles hal-01551069v1

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
International Journal of Food Microbiology, 2017, 241, pp.151 - 160. ⟨10.1016/j.ijfoodmicro.2016.10.022⟩
Journal articles hal-01866774v1
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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
Research in Microbiology, 2017, 168 (4), pp.369 - 378. ⟨10.1016/j.resmic.2016.10.006⟩
Journal articles hal-01606869v1
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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
Frontiers in Microbiology, 2017, 8, ⟨10.3389/fmicb.2017.02109⟩
Journal articles hal-03736432v1

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⟩
Journal articles hal-01866870v1

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
Frontiers in Microbiology, 2013
Journal articles hal-01329455v1
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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
Journal articles hal-00654177v1
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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
Journal articles hal-00654628v1
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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
International Journal of Food Microbiology, 2009, 130 (3), pp.166-171. ⟨10.1016/j.ijfoodmicro.2009.01.013⟩
Journal articles hal-00551244v1
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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⟩
Journal articles hal-00550610v1
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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
Aquatic Toxicology, 2008, 89 (4), pp.232-241. ⟨10.1016/j.aquatox.2008.07.004⟩
Journal articles hal-00552104v1

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
International Journal of Food Microbiology, 2008, 128 (1), pp.101-107. ⟨10.1016/j.ijfoodmicro.2008.06.035⟩
Journal articles hal-00551780v1
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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⟩
Journal articles hal-00553560v1
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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⟩
Journal articles hal-00552093v1
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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
Journal articles hal-00635845v1