Steve Labrie

Professor

Laval University

Canada

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About

Professor Steve Labrie is a faculty member at Université Laval in Canada. His research focuses on antimicrobial properties of protein hydrolysates, dairy gel characteristics, and the impact of various factors on the efficacy of food preservation. Recent publications include studies on the antimicrobial activity of milk protein hydrolysates, the influence of cranberry juice microbiota, and the properties of dairy products enriched with seaweeds.

Articles (19)

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Laval University

CANADA

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Steve Labrie

Research Interests

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About

Articles (19)

Improved Antimicrobial Properties of White Wastewater Protein Hydrolysate Through Electrodialysis with an Ultrafiltration Membrane (EDUF)

Levels of three natural milk antimicrobial proteins during the manufacture of Cheddar cheese

A methodological approach to assess the ropy character of stirred acid dairy gels based on the measure of adhesiveness.

Systematic Evaluation of Biotic and Abiotic Factors in Antifungal Microorganism Screening

Impact of the incorporation of the edible seaweeds <i>Saccharina latissima</i> and <i>Alaria esculenta</i> on the physicochemical, functional and sensory properties of yoghurt

Influence of enzymatic hydrolysis conditions on antimicrobial activities and peptide profiles of milk protein-derived hydrolysates from white wastewater

Proanthocyanidins and volatile aroma of cranberry juice are modulated by its microbiota and processing environment

Identification and characterization of microorganisms isolated from noncompliant or atypical dairy products in Canada

Reuterin Enhances the Efficacy of Peracetic Acid Against Multi-species Dairy Biofilm

The biopreservative properties of Metschnikowia pulcherrima LMA 2038 and Trichosporon asahii LMA 810 in a model fresh cheese, are presented

Candida krusei is the major contaminant of ultrafiltration and reverse osmosis membranes used for cranberry juice production

Quantitative PCR reveals the frequency and distribution of 3 indigenous yeast species across a range of specialty cheeses

Analysis of Microbiota Persistence in Quebec’s Terroir Cheese Using a Metabarcoding Approach

Valorization of Concentrated Dairy White Wastewater by Reverse Osmosis in Model Cheese Production

Evolution of Bacterial Communities during the Concentration and Recirculation of Dairy White Wastewater by Reverse Osmosis

Characterization of Chemical and Bacterial Compositions of Dairy Wastewaters

Contribution of biofouling to permeation flux decline and membrane resistance changes during whey ultrafiltration

Effect of Streptococcus thermophilus cell deposition on flux reduction during ultrafiltration of whey constituents

Phenotypic and Genetic Characterization of the Cheese Ripening Yeast Geotrichum candidum

Collaborators (6)

Alice Marciniak

Ariane Tremblay

Marie Filteau

Laurent Bazinet

Sylvie Turgeon

Julien Chamberland

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