Lortal, Sylvie

S-layer of Lactobacillus helveticus ATCC 12046: Isolation, chemical characterization and re-formation after extraction with lithium chloride

LORTAL, S., VAN HEIJENOORT, J., GRUBER, K., & SLEYTR, U. B. (1992) · Journal of General Microbiology

Probiotics and Fermented FoodsBacterial Genetics and Biotechnology

Cited by 158

Bacterial Colonies in Solid Media and Foods: A Review on Their Growth and Interactions with the Micro-Environment

Jeanson, S., Floury, J., Gagnaire, V., Lortal, S., & Thierry, A. (2015) · Frontiers in Microbiology

Bacterial biofilms and quorum sensingBacterial Genetics and Biotechnology

Cited by 128

Original features of cell-envelope proteinases of Lactobacillus helveticus. A review

Sadat-Mekmene, L., Genay, M., Atlan, D., Lortal, S., & Gagnaire, V. (2011) · International Journal of Food Microbiology

Probiotics and Fermented FoodsEnzyme Production and Characterization

Cited by 119

Simultaneous Presence of PrtH and PrtH2 Proteinases in Lactobacillus helveticus Strains Improves Breakdown of the Pure α s1 -Casein

Sadat-Mekmene, L., Jardin, J., Corre, C., Mollé, D., Richoux, R., Delage, M.-M., Lortal, S., & Gagnaire, V. (2011) · Applied and Environmental Microbiology

Probiotics and Fermented FoodsProtein Hydrolysis and Bioactive Peptides

Cited by 72

Autolysis of Lactobacillus helveticus and Propionibacterium freudenreichii in Swiss cheeses: first evidence by using species-specific lysis markers

VALENCE, F., RICHOUX, R., THIERRY, A., PALVA, A., & LORTAL, S. (1998) · Journal of Dairy Research

Probiotics and Fermented FoodsAdvanced Scientific Research Methods

Cited by 52

Uncommonly thorough hydrolysis of peptides during ripening of Ragusano cheese revealed by tandem mass spectrometry.

Gagnaire, V., Carpino, S., Pediliggieri, C., Jardin, J., Lortal, S., & Licitra, G. (2011) · Journal of Agricultural and Food Chemistry

Protein Hydrolysis and Bioactive PeptidesProteins in Food Systems

Cited by 31