Claude P Champagne

Summary

Affiliation: Agriculture and Agri-Food Canada
Country: Canada

Publications

  1. ncbi request reprint Microencapsulation of a recombinant aminopeptidase (PepN) from Lactobacillus rhamnosus S93 in chitosan-coated alginate beads
    Sorayya Azarnia
    Department of Food Science and Agricultural Chemistry, McGill University, Ste Anne de Bellevue, QC, Canada
    J Microencapsul 25:46-58. 2008
  2. doi request reprint Effect of water activity and protective solutes on growth and subsequent survival to air-drying of Lactobacillus and Bifidobacterium cultures
    Claude P Champagne
    Centre de recherche et de développement sur les aliments, Agriculture et Agroalimentaire Canada, 3600 Casavant, St Hyacinthe, QC J2S 8E3, Canada
    Appl Microbiol Biotechnol 95:745-56. 2012
  3. doi request reprint Recommendations for the viability assessment of probiotics as concentrated cultures and in food matrices
    Claude P Champagne
    Agriculture and Agri Food Canada, Food Research and Development Centre, 3600 Casavant Blvd, St Hyacinthe, QC Canada J2S 8E3
    Int J Food Microbiol 149:185-93. 2011
  4. doi request reprint The determination of viable counts in probiotic cultures microencapsulated by spray-coating
    Claude P Champagne
    Food Research and Development Centre, Agriculture and Agri Food Canada, St Hyacinthe, QC, Canada
    Food Microbiol 27:1104-11. 2010
  5. doi request reprint Effect of fermentation by pure and mixed cultures of Streptococcus thermophilus and Lactobacillus helveticus on isoflavone and B-vitamin content of a fermented soy beverage
    Claude P Champagne
    Food R and D Centre, Agriculture and Agri Food Canada AAFC, 3600 Casavant, St Hyacinthe, QC J2S8E3, Canada
    Food Microbiol 27:968-72. 2010
  6. doi request reprint Enumeration of the contaminating bacterial microbiota in unfermented pasteurized milks enriched with probiotic bacteria
    C P Champagne
    Agriculture and Agri Food Canada, Food Research and Development Centre, 3600 Casavant Blvd West, St Hyacinthe, QC J2S 8E3, Canada
    Can J Microbiol 55:410-8. 2009
  7. ncbi request reprint The growth and recovery of an exopolysaccharide-producing Lactobacillus rhamnosus culture on growth media containing apple juice or molasses
    Claude P Champagne
    Food Research and Development Center, Agriculture and Agri Food Canada, St Hyacinthe, QC, Canada
    J Gen Appl Microbiol 54:237-41. 2008
  8. ncbi request reprint Microencapsulation for the improved delivery of bioactive compounds into foods
    Claude P Champagne
    Food R and D Centre, Agriculture and Agri Food Canada, 3600 Casavant, Street Hyacinthe QC, J2S 8E3 Canada
    Curr Opin Biotechnol 18:184-90. 2007
  9. ncbi request reprint Growth and morphology of thermophilic dairy starters in alginate beads
    Laurence Lamboley
    Food Research and Development Centre, Agriculture and Agri Food Canada, 3600, Casavant Blvd West, Saint Hyacinthe, Quebec, Canada J2S 8E3
    J Gen Appl Microbiol 49:205-14. 2003
  10. ncbi request reprint Antimicrobial action of hydrolyzed chitosan against spoilage yeasts and lactic acid bacteria of fermented vegetables
    Tony Savard
    Food Research and Development Centre, Agriculture and Agri Food Canada, Saint Hyacinthe, Quebec
    J Food Prot 65:828-33. 2002

Collaborators

Detail Information

Publications11

  1. ncbi request reprint Microencapsulation of a recombinant aminopeptidase (PepN) from Lactobacillus rhamnosus S93 in chitosan-coated alginate beads
    Sorayya Azarnia
    Department of Food Science and Agricultural Chemistry, McGill University, Ste Anne de Bellevue, QC, Canada
    J Microencapsul 25:46-58. 2008
    ..Increasing the CaCl2 concentration over 0.1 M neither affected the EE nor the ER. Increasing hardening time beyond 10 min led to a decrease in EE and the alginate:enzyme ratio (3 : 1) was optimal to prevent the ER...
  2. doi request reprint Effect of water activity and protective solutes on growth and subsequent survival to air-drying of Lactobacillus and Bifidobacterium cultures
    Claude P Champagne
    Centre de recherche et de développement sur les aliments, Agriculture et Agroalimentaire Canada, 3600 Casavant, St Hyacinthe, QC J2S 8E3, Canada
    Appl Microbiol Biotechnol 95:745-56. 2012
    ..This study provides preliminary data for producers of probiotics who wish to use air-drying in replacement of freeze-drying for the stabilization of cultures...
  3. doi request reprint Recommendations for the viability assessment of probiotics as concentrated cultures and in food matrices
    Claude P Champagne
    Agriculture and Agri Food Canada, Food Research and Development Centre, 3600 Casavant Blvd, St Hyacinthe, QC Canada J2S 8E3
    Int J Food Microbiol 149:185-93. 2011
    ..Although the recommendations specifically target the analysis of probiotics, many will apply to the analysis of commercial lactic starter cultures used in food fermentations as well...
  4. doi request reprint The determination of viable counts in probiotic cultures microencapsulated by spray-coating
    Claude P Champagne
    Food Research and Development Centre, Agriculture and Agri Food Canada, St Hyacinthe, QC, Canada
    Food Microbiol 27:1104-11. 2010
    ..The presence of fat in the ME product, or when added to the rehydration medium, improved CFU counts of B. longum but not of L. rhamnosus...
  5. doi request reprint Effect of fermentation by pure and mixed cultures of Streptococcus thermophilus and Lactobacillus helveticus on isoflavone and B-vitamin content of a fermented soy beverage
    Claude P Champagne
    Food R and D Centre, Agriculture and Agri Food Canada AAFC, 3600 Casavant, St Hyacinthe, QC J2S8E3, Canada
    Food Microbiol 27:968-72. 2010
    ..longum R0175 had no significant effect on isoflavone levels. Combining a S. thermophilus strain with a L. helveticus culture reduced the effectiveness of the latter. Fermentation did not significantly modify vitamin B1 or B6 levels...
  6. doi request reprint Enumeration of the contaminating bacterial microbiota in unfermented pasteurized milks enriched with probiotic bacteria
    C P Champagne
    Agriculture and Agri Food Canada, Food Research and Development Centre, 3600 Casavant Blvd West, St Hyacinthe, QC J2S 8E3, Canada
    Can J Microbiol 55:410-8. 2009
    ..rhamnosus Lb-Immuni-T and B. animalis subsp. lactis BB-12...
  7. ncbi request reprint The growth and recovery of an exopolysaccharide-producing Lactobacillus rhamnosus culture on growth media containing apple juice or molasses
    Claude P Champagne
    Food Research and Development Center, Agriculture and Agri Food Canada, St Hyacinthe, QC, Canada
    J Gen Appl Microbiol 54:237-41. 2008
  8. ncbi request reprint Microencapsulation for the improved delivery of bioactive compounds into foods
    Claude P Champagne
    Food R and D Centre, Agriculture and Agri Food Canada, 3600 Casavant, Street Hyacinthe QC, J2S 8E3 Canada
    Curr Opin Biotechnol 18:184-90. 2007
    ..Future research is likely to focus on aspects of delivery and the potential use of co-encapsulation methodologies, where two or more bioactive ingredients can be combined to have a synergistic effect...
  9. ncbi request reprint Growth and morphology of thermophilic dairy starters in alginate beads
    Laurence Lamboley
    Food Research and Development Centre, Agriculture and Agri Food Canada, 3600, Casavant Blvd West, Saint Hyacinthe, Quebec, Canada J2S 8E3
    J Gen Appl Microbiol 49:205-14. 2003
    ..helveticus appeared wider. In addition, cells of Lb. bulgaricus were curved and elongated. These morphological changes would also impair the growth of immobilized lactobacilli...
  10. ncbi request reprint Antimicrobial action of hydrolyzed chitosan against spoilage yeasts and lactic acid bacteria of fermented vegetables
    Tony Savard
    Food Research and Development Centre, Agriculture and Agri Food Canada, Saint Hyacinthe, Quebec
    J Food Prot 65:828-33. 2002
    ..When chitosanase was added to the culture media containing chitosan-lactate, refractive substances could not be observed...
  11. ncbi request reprint Challenges in the addition of probiotic cultures to foods
    Claude P Champagne
    Food Research and Development Center, Agriculture and Agri Food Canada, St Hyacinthe, Quebec, Canada
    Crit Rev Food Sci Nutr 45:61-84. 2005
    ....