Olivier Couvert

Quimper, 29000, France

Last Updated: 09/26/2026

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Found 27 publications

Acetic acid stress induces resistance and growth adaptation of Bacillus weihenstephanensis KBAB4.

Acetic acid stress induces resistance and growth adaptation of Bacillus weihenstephanensis KBAB4.

Journal: Journal of applied microbiology

Published: February 18, 2026

Heat resistance of five spoilage microorganisms in a carbonated broth.

Heat resistance of five spoilage microorganisms in a carbonated broth.

Journal: Food microbiology

Published: January 23, 2024

Effects of carbon dioxide and oxygen on the growth rate of various food spoilage bacteria.

Effects of carbon dioxide and oxygen on the growth rate of various food spoilage bacteria.

Journal: Food microbiology

Published: February 09, 2023

Impact of carbon dioxide on the radial growth of fungi isolated from dairy environment.

Impact of carbon dioxide on the radial growth of fungi isolated from dairy environment.

Journal: Food microbiology

Published: January 26, 2023

Synergistic interaction between pH and NaCl in the limits of germination and outgrowth of Clostridium sporogenes and Group I Clostridium botulinum vegetative cells and spores after heat treatment.

Synergistic interaction between pH and NaCl in the limits of germination and outgrowth of Clostridium sporogenes and Group I Clostridium botulinum vegetative cells and spores after heat treatment.

Journal: Food microbiology

Published: December 15, 2021

The synergic interaction between environmental factors (pH and NaCl) and the physiological state (vegetative cells and spores) provides new possibilities for optimizing processes to manage risk of C. sporogenes spoilage.

The synergic interaction between environmental factors (pH and NaCl) and the physiological state (vegetative cells and spores) provides new possibilities for optimizing processes to manage risk of C. sporogenes spoilage.

Journal: Food microbiology

Published: March 04, 2021

Viability of bacterial spores surviving heat-treatment is lost by further incubation at temperature and pH not suitable for growth.

Viability of bacterial spores surviving heat-treatment is lost by further incubation at temperature and pH not suitable for growth.

Journal: Food microbiology

Published: July 27, 2020

Effects of temperature, pH and water activity on the growth and the sporulation abilities of Bacillus subtilis BSB1.

Effects of temperature, pH and water activity on the growth and the sporulation abilities of Bacillus subtilis BSB1.

Journal: International journal of food microbiology

Published: October 15, 2019

Suboptimal Bacillus licheniformis and Bacillus weihenstephanensis Spore Incubation Conditions Increase Heterogeneity of Spore Outgrowth Time.

Suboptimal Bacillus licheniformis and Bacillus weihenstephanensis Spore Incubation Conditions Increase Heterogeneity of Spore Outgrowth Time.

Journal: Applied and environmental microbiology

Published: September 09, 2019

Differentiation of Vegetative Cells into Spores: a Kinetic Model Applied to Bacillus subtilis.

Differentiation of Vegetative Cells into Spores: a Kinetic Model Applied to Bacillus subtilis.

Journal: Applied and environmental microbiology

Published: February 07, 2019

Modelling the effect of oxygen concentration on bacterial growth rates.

Modelling the effect of oxygen concentration on bacterial growth rates.

Journal: Food microbiology

Published: February 01, 2018

Dispersed phase volume fraction, weak acids and Tween 80 in a model emulsion: Effect on the germination and growth of Bacillus weihenstephanensis KBAB4 spores.

Dispersed phase volume fraction, weak acids and Tween 80 in a model emulsion: Effect on the germination and growth of Bacillus weihenstephanensis KBAB4 spores.

Journal: Food research international (Ottawa, Ont.)

Published: January 10, 2018

Showing 1-12 of 27

Last Updated: 09/26/2026