Publications

Soltani, S., Hammami, R., Cotter, P.D., Rebuffat, S., Ben Said, L., Gaudreau, H., Bédard, F., Biron, E., Drider, D., Fliss, I. 2020. Bacteriocins as a new generation of antimicrobials: Toxicity aspects and regulations. FEMS Microbiology Reviews, doi: 10.1093/femsre/fuaa039.

Ben Said, L., Soltani, S., Telhig, S., Fliss, I. et al. 2020. Phenomic and genomic approaches to studying the inhibition of multi-resistant Salmonella enterica by microcin J25. Environmental Microbiology. doi: 10.1111/1462-2920.15045.

Hammami, R., Fliss, I., Corsetti, A. 2019. Application of protective cultures and bacteriocins for food biopreservation. Research Topic, Frontiers in Microbiology, doi: 10.3389/fmicb.2019.01561.

Ben Said, L., Gaudreau,H., Dallaire, L., Tessier, M., Fliss, I. 2019. Bioprotective culture : A new generation of food additives for the preservation of food quality and safety. Ind. Biotechnol. 15:138-147.

Le Barz, M., Daniel, N., Varin, T.V., Naimi, S., Fliss, I. et al. 2019. In vivo screening of multiple bacterial strains identifies Lactobacillus rhamnosus Lb102 and Bifidobacterium animalis ssp. lactis Bf141 as probiotics that improve metabolic disorders in a mouse model of obesity. FASEB J. 33: 4921-4935.

Bédard, F., Fliss, I., Biron, E. 2019. Structure-activity relationships of the bacteriocin bactofencin A ans its interaction with bacterial membrane. ACS Infect. Dis. 5: 199-205.

Ben Said, L., Fliss, I., Offret, C., Beaulieu, L. 2019. Antimicrobial peptides: A new generation of food additives. Dans: Encyclopedia of food chemistry.Vol. 3. pp. 576-582.

Vimont, A., Fernandez, B., Gomaa, A., Pilote Fortin, H., Fliss, I. 2018. Quantitative antifungal activity of reuterin against food isolates of yeasts and moulds and its potential application in yogurt. Int. J. Food Microbiol. 289: 182-188.