Steve Labrie

• Institut sur la nutrition et les aliments fonctionnels

Financements des 2 dernières années

• Aurianne Sagnard, Maîtrise en sciences des aliments - avec mémoire
• Aurianne Sagnard, Doctorat en sciences des aliments - microbiologie alimentaire
• Élisabeth Robert, Maîtrise en sciences des aliments - microbiologie alimentaire - avec mémoire
• Moïra Noël, Maîtrise en sciences des aliments - avec mémoire
• Rébecca St-Laurent, Maîtrise en microbiologie - avec mémoire

Encadrements des 5 dernières années

• Adèle Miteul, Doctorat en sciences des aliments - microbiologie alimentaire
• Agathe Schera, Doctorat en sciences des aliments
• Aude Commenges, Doctorat en sciences des aliments
• Charlotte Marchand, Doctorat en sciences des aliments - microbiologie alimentaire
• Charlotte Marchand, Maîtrise en sciences des aliments - microbiologie alimentaire - avec mémoire
• Cirine Zerrouk, Maîtrise en sciences des aliments - avec mémoire
• Gunjan Gupta, Doctorat en sciences des aliments
• Karl Coulombe, Maîtrise en sciences des aliments - microbiologie alimentaire - avec mémoire
• Laurie Sanschagrin, Maîtrise en sciences des aliments - microbiologie alimentaire - avec mémoire
• Nissa Niboucha, Maîtrise en sciences des aliments - microbiologie alimentaire - avec mémoire
• Nissa Niboucha, Doctorat en sciences des aliments - microbiologie alimentaire
• Rachel Langlois-Deshaies, Maîtrise en sciences des aliments - avec mémoire
• Sabine Alalam, Doctorat en sciences des aliments
• Sherazade Fikri, Doctorat en sciences des aliments
• Siwar Nahali, Doctorat en sciences des aliments
• Typhaine Morvant, Doctorat en sciences des aliments - microbiologie alimentaire

Travaux de recherche des 5 dernières années

A genomic approach to enhance the selection of lactic acid bacteria producing exopolysaccharides International Dairy Journal, 2026. Thomas Messier, Charlotte Marchand, Marie-Hélène Lessard, Adèle Miteul, Pier-Luc Plante, Sébastien Fraud, Donna Miller, Sylvie L. Turgeon, Steve Labrie. DOI 10.1016/j.idairyj.2026.106782

Incorporating brown seaweed flakes (Alaria esculenta and Saccharina latissima) into yogurt: effects on physicochemical properties, nutritional quality, and shelf life Journal of Applied Phycology, 2026. Paula Jimena Velásquez Moreno, Ariane Tremblay, Karine Berger, Guillaume Brisson, Steve Labrie, Lucie Beaulieu. DOI 10.1007/s10811-026-03884-y

Improved Antimicrobial Properties of White Wastewater Protein Hydrolysate Through Electrodialysis with an Ultrafiltration Membrane (EDUF) Membranes, 2025. Diala Damen, Jacinthe Thibodeau, Sami Gaaloul, Steve Labrie, Safia Hamoudi, Laurent Bazinet. DOI 10.3390/membranes15080238

A methodological approach to assess the ropy character of stirred acid dairy gels based on the measure of adhesiveness JDS Communications, 2025. Siwar Nahali, Audrey Gilbert, Charlotte Marchand, Marie-Hélène Lessard, Donna Miller, Sébastien Fraud, Steve Labrie, Sylvie L. Turgeon. DOI 10.3168/jdsc.2024-0595

Levels of three natural milk antimicrobial proteins during the manufacture of Cheddar cheese International Dairy Journal, 2025. Langlois-Deshaies, R., Lemay, M.-J., Labrie, S., Champagne, C.P., Gentès, M.-C.. DOI 10.1016/j.idairyj.2024.106106

Influence of enzymatic hydrolysis conditions on antimicrobial activities and peptide profiles of milk protein-derived hydrolysates from white wastewater Cleaner Waste Systems, 2024. Diala Damen, Jacinthe Thibodeau, Sami Gaaloul, Ismail Fliss, Steve Labrie, Safia Hamoudi, Laurent Bazinet. DOI 10.1016/j.clwas.2024.100172

Proanthocyanidins and volatile aroma of cranberry juice are modulated by its microbiota and processing environment Food Microbiology, 2024. Sherazade Fikri, Véronique Perreault, Marie-Hélène Lessard, Charles Goulet, Alain Doyen, Steve Labrie. DOI 10.1016/j.fm.2024.104611

Systematic Evaluation of Biotic and Abiotic Factors in Antifungal Microorganism Screening Microorganisms, 2024. Gunjan Gupta, Steve Labrie, Marie Filteau. DOI 10.3390/microorganisms12071396

The biopreservative properties of Metschnikowia pulcherrima LMA 2038 and Trichosporon asahii LMA 810 in a model fresh cheese, are presented Food Bioscience, 2024. Commenges, A., Lessard, M.-H., Coucheney, F., Labrie, S., Drider, D.. DOI 10.1016/j.fbio.2023.103458

Impact of the incorporation of the edible seaweeds Saccharina latissima and Alaria esculenta on the physicochemical, functional and sensory properties of yoghurt International Journal of Food Science and Technology, 2024. Rodríguez, M.P.R., Tremblay, A., Tsamo, C.V.P., Berger, K., Labrie, S., Beaulieu, L.. DOI 10.1111/ijfs.17423

Trichosporon asahii: Taxonomy, health hazards, and biotechnological applications Fungal Biology Reviews, 2024. Commenges, A., Coucheney, F., Lessard, M.-H., Drider, D., Labrie, S.. DOI 10.1016/j.fbr.2024.100369

Identification and characterization of microorganisms isolated from noncompliant or atypical dairy products in Canada Journal of Dairy Science, 2024. Sanschagrin, L., Paniconi, T., Sanchez Martinez, A.C., Jubinville, E., Goulet-Beaulieu, V., Goetz, C., Labrie, S., Dufour, S., Jean, J.. DOI 10.3168/jds.2023-24506

Reuterin Enhances the Efficacy of Peracetic Acid Against Multi-species Dairy Biofilm Probiotics and Antimicrobial Proteins, 2024. Niboucha, N., Jubinville, É., Péloquin, L., Clop, A., Labrie, S., Goetz, C., Fliss, I., Jean, J.. DOI 10.1007/s12602-024-10351-y

Candida krusei is the major contaminant of ultrafiltration and reverse osmosis membranes used for cranberry juice production Food Microbiology, 2023. Fikri, S., Lessard, M.-H., Perreault, V., Doyen, A., Labrie, S.. DOI 10.1016/j.fm.2022.104146

Domestication of different varieties in the cheese-making fungus Geotrichum candidum Peer Community Journal, 2023. Bennetot, B., Vernadet, J.-P., Perkins, V., Hautefeuille, S., Rodríguez de la Vega, R.C., O’donnell, S., Snirc, A., Grondin, C., Lessard, M.-H., Peron, A.-C., Labrie, S., Landaud, S., Giraud, T., Ropars, J.. DOI 10.24072/pcjournal.266

Longitudinal Study of Lactococcus Phages in a Canadian Cheese Factory Applied and Environmental Microbiology, 2023. Jolicoeur, A.P., Lemay, M.-L., Beaubien, E., Bélanger, J., Bergeron, C., Bourque-Leblanc, F., Doré, L., Dupuis, M.-È., Fleury, A., Garneau, J.E., Labrie, S.J., Labrie, S., Lacasse, G., Lamontagne-Drolet, M., Lessard-Hurtubise, R., Martel, B., Menasria, R., Morin-Pelchat, R., Pageau, G., Samson, J.E., Rousseau, G.M., Tremblay, D.M., Duquenne, M., Lamoureux, M., Moineau, S.. DOI 10.1128/aem.00421-23

Domestication of different varieties in the cheese-making fungus Geotrichum candidum bioRxiv, 2022. Bennetot, B., Perkins, V., Hautefeuille, S., O'Donnell, S., Snirc, A., Grondin, C., Lessard, M.-H., Peron, A.-C., Labrie, S., Landaud, S., Giraud, T., Ropars, J., Vernadet, J.-P., de la Vega, R.C.R.. DOI 10.1101/2022.05.17.492043

Analysis of Microbiota Persistence in Quebec’s Terroir Cheese Using a Metabarcoding Approach Microorganisms, 2022. Raymond-Fleury, A., Lessard, M.-H., Chamberland, J., Pouliot, Y., Dugat-Bony, E., Turgeon, S.L., St-Gelais, D., Labrie, S.. DOI 10.3390/microorganisms10071381

Evolution of bacterial communities during the concentration and recirculation of dairy white wastewater by reverse osmosis International Dairy Journal, 2022. Alalam, S., Marciniak, A., Lessard, M.-H., Bérubé, A., Chamberland, J., Pouliot, Y., Labrie, S., Doyen, A.. DOI 10.1016/j.idairyj.2021.105283

Comparative Study of Different Sampling Methods of Biofilm Formed on Stainless-Steel Surfaces in a CDC Biofilm Reactor Frontiers in Microbiology, 2022. Niboucha, N., Goetz, C., Sanschagrin, L., Fontenille, J., Fliss, I., Labrie, S., Jean, J.. DOI 10.3389/fmicb.2022.892181

Valorization of Concentrated Dairy White Wastewater by Reverse Osmosis in Model Cheese Production Dairy, 2022. Alalam, S., Chamberland, J., Gravel, A., Perreault, V., Britten, M., Pouliot, Y., Labrie, S., Doyen, A.. DOI 10.3390/dairy3020020

Quantitative PCR reveals the frequency and distribution of 3 indigenous yeast species across a range of specialty cheeses Journal of Dairy Science, 2022. Lamarche, A., Lessard, M.-H., Viel, C., Turgeon, S.L., St-Gelais, D., Labrie, S.. DOI 10.3168/jds.2022-21949

Contribution of biofouling to permeation flux decline and membrane resistance changes during whey ultrafiltration International Dairy Journal, 2021. Villeneuve, W., Bérubé, A., Chamberland, J., Pouliot, Y., Labrie, S., Doyen, A.. DOI 10.1016/j.idairyj.2021.105010

Effect of Streptococcus thermophilus cell deposition on flux reduction during ultrafiltration of whey constituents International Dairy Journal, 2021. Villeneuve, W., Chamberland, J., Pouliot, Y., Labrie, S., Doyen, A.. DOI 10.1016/j.idairyj.2021.104995

Characterization of Chemical and Bacterial Compositions of Dairy Wastewaters Dairy, 2021. Alalam, S., Ben-Souilah, F., Lessard, M.-H., Chamberland, J., Perreault, V., Pouliot, Y., Labrie, S., Doyen, A.. DOI 10.3390/dairy2020016