Direction and management
Researcher - Field 1
Dr Labrie and his team are interested in the milk fungal microflora. Especially, they study desirable yeasts and molds involved in cheese ripening as well as undesirable ones involved in food contamination. They are developing new molecular detection methods but also use genomics and transcriptomics to determine the activity of these microorganisms in cheese and local milk ecosystems.
ExpertiseCheese Lait Ferments lactiques Levures Moisissures Écologie microbienne Contaminants Génomique Transcriptomics Real-time PCR
Université LavalDépartement de Sciences des aliments et de nutrition
Pavillon Paul-Comtois, bureau 1407
2425, rue de l'Agriculture
Québec (Québec) G1V 0A6
418-656-2131 extension : 403243
Fax : 418-656-3353
Food mycology Laboratory
Characterization of milk fungal microflora. Dr Labrie and his team developed the expertise to identify and characterize foods' fungal microflora, especially milk microflora.
Reference strain bank. Dr Labrie and his team have established a bank of over 900 fungal stains from local milk and cheeses.
Reduction of sodium in cheeses. Dr Labrie and his team are actively working on deciphering the effect of sodium (salt) reduction in various cheese models. They wish to determine the effect on cheese's structure and on the activity of microorganisms.
- Lessard, M.-H., G. Bélanger, D. St-Gelais et S. Labrie. 2012. The composition of Camembert cheese ripening cultures modulates both mycelial growth and appearance. Appl. Environ. Microbiol., 78(6):1813-1819.
- Lavoie, K., M. Touchette, D. St-Gelais et S. Labrie. 2012. Characterization of the fungal microflora in Québec milk and specialty cheeses. Dairy Sci. Technol. DOI: 10.1007/s13594-011-0051-4.
- Alper I., M. Frenette, S. Labrie. 2011. Ribosomal DNA polymorphisms in the yeast Geotrichum candidum. Fungal Biology, 115(12):1259-1269.
- Arteau M, S. Labrie, D. Roy D. 2010. Terminal restriction fragment length polymorphism and automated ribosomal intergenic spacer analysis profiling of fungal communities in Camembert cheese. Int. Dairy J., 20(8):545-554.