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Meet the Microbiologist

Phenotypic and genotypic characterization of lactic acid bacteria isolated from silage and raw milk: antibacterial activity, heat resistance and production of volatile compounds

In Quebec and Canada, Cheddar is of great economic importance. It is essential to avoid losses associated with the development of unsuitable organoleptic characteristics. These properties are modulated by cheese microbiota, including secondary flora. Lactobacilli greatly involved in the production of volatile compounds could originate from silage. Considering that many metabolic characteristics are strain dependent, the aim of my study is to evaluate the heat resistance of various lactobacilli associated with silage and their contribution to the production of volatile compounds during the production of Cheddar cheese. The project will allow a better understanding of the impact of lactobacilli from silage eventually transferred to cheese milk and readjust the choices related to milk for Cheddar making.

Mérilie Gagnon

After a bachelor's degree in biology at UQAC and a master's degree in food microbiology at Laval University, I am currently doing a PhD in food microbiology in the laboratory of Prof. Denis Roy.

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Contact Information
Université Laval-FSAA
2440, boulevard Hochelaga
Québec,  G1V 0A6
418-656-2121 #406577

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