Personne :
Goulet, Jacques.

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Département des sciences des aliments et de nutrition, Faculté des sciences de l'agriculture et des l'alimentation, Université Laval
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  • Publication
    Effect of fermented milks on humoral immune response in mice
    (Elsevier Applied Science, 2003-09-30) Goulet, Jacques.; Moineau, Sylvain
    Eight groups of 20 CD-1 mice were fed for eight days with UHT milk fermented by one of the following bacteria: Bifidobacterium longum, Lactobacillus acidophilus, L. delbrueckii spp. bulgaricus, L. casei spp.rhamnous, L. helveticus, Lactococcus lactis spp. cremoris, Lactococcus lactis spp. lactis, Streptococcus salivarius spp. cremoris. No significant differences were observed in the serum IgG and IgA level, nor in the bronchoalveolar IgG level. Only mice fed milk fermented with L. delbrueckii spp. bulgaricus showed a significant increase (P < 0·05) in their bronchol-alveolar IgA level after eight days. The extent of proteolysis of the fermented milks was not correlated with the bronchoalveolar IgA level.
  • Publication
    Effect of feeding lactic acid bacteria and fermented milk on specific and non-specific immune response of mice infected with Klebsiella pneumoniae AD-1
    (International Association of Milk Food and Environmental Sanitarians, 1992-08-01) Goulet, Jacques.; Julien, M.; Letarte, Robert; Saucier, Linda; Cheour, Foued
    The diets of six groups of weaned mice were supplemented with ultra high temperature (UHT) milk containing a washed suspension of lactic acid bacteria (mixture of 8 strains) or with UHT milk fermented by the same strains and heat-treated or not. Control groups received physiological saline or UHT milk only. The mice were infected intranasally by Klebsiella pneumoniae AD-1 on the 13th d of feeding. The effect on the immune system (specific and nonspecific) before and after infection was evaluated by measuring the phagocytosis of alveolar macrophages (using zymosan particles) and by measuring of total immunoglobulin G and A levels in serum and in pulmonary fluid (using the enzyme-linked immunosorbent assay method). Postinfection survival was 0.7 d longer for mice receiving fermented milk than for the saline control group. The percent phagocytosis did not vary significantly, while serum immunoglobulin G levels differed between mice fed fermented milk and those fed bacterial suspensions in unfermented milk. Fermentation appears to be essential for the beneficial effects on the immune system and survival time; this effect no longer occurs after pasteurization of fermented milk.
  • Publication
    Accès libre
    Production of bacteriophages by Listeria cells entrapped in organic polymers
    (M D P I AG, 2018-06-13) Goulet, Jacques.; Philippe, Cécile; Loessner, Martin J.; Moineau, Sylvain; Roy, Brigitte
    Applications for bacteriophages as antimicrobial agents are increasing. The industrial use of these bacterial viruses requires the production of large amounts of suitable strictly lytic phages, particularly for food and agricultural applications. This work describes a new approach for phage production. Phages H387 (Siphoviridae) and A511 (Myoviridae) were propagated separately using Listeria ivanovii host cells immobilised in alginate beads. The same batch of alginate beads could be used for four successive and efficient phage productions. This technique enables the production of large volumes of high-titer phage lysates in continuous or semi-continuous (fed-batch) cultures.