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Xavier Dousset

Affiliation : Oniris

• 9Publications (affiliation in France)
• 127Total publications
• 5759Citations
• 43h-index

ORCIDOpenAlex

Research profile

Xavier Dousset has 9 indexed publications (2007–2019). Their work appears mainly in “Food Microbiology”, “Annals of Microbiology” and “HAL”. Their most cited article, “Lactobacillus salivarius: Bacteriocin and probiotic activity” (2013), has been cited 257 times. Their work is co-authored with at least 12 researchers, including institutions in Tunisia, Bulgaria.

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Research areas

• Probiotics and Fermented Foods
• Listeria monocytogenes in Food Safety
• Meat and Animal Product Quality
• Fermentation and Sensory Analysis
• Bacterial Genetics and Biotechnology

Publications (9)

• Screening of lactic starter from Tunisian fermented vegetables and application for the improvement of caper (Capparis spinosa) fermentation through an experimental factorial design
  2019 · Annals of Microbiology · cited 13 times
• Lactobacillus salivarius: Bacteriocin and probiotic activity
  2013 · Food Microbiology · cited 257 times
• Campylobacter : control in poultry breedings
  2013 · HAL
• Purification and characterization of a new bacteriocin active against Campylobacter produced by Lactobacillus salivarius SMXD51
  2012 · Food Microbiology · cited 110 times
• In vitro evaluation of the probiotic potential of Lactobacillus salivarius SMXD51
  2012 · Anaerobe · cited 90 times
• Polyphasic taxonomic studies of lactic acid bacteria associated with Tunisian fermented meat based on the heterogeneity of the 16S–23S rRNA gene intergenic spacer region
  2009 · Archives of Microbiology · cited 21 times
• A one-step reaction for the rapid identification of Lactobacillus mindensis, Lactobacillus panis, Lactobacillus paralimentarius, Lactobacillus pontis and Lactobacillus frumenti using oligonucleotide primers designed from the 16S–23S rRNA intergenic sequences
  2008 · Journal of Applied Microbiology · cited 13 times
• Molecular identification of the microbiota of French sourdough using temporal temperature gradient gel electrophoresis
  2007 · Food Microbiology · cited 40 times
• Screening for anti-listerial bacteriocin-producing lactic acid bacteria from “Gueddid” a traditionally Tunisian fermented meat
  2007 · Meat Science · cited 29 times

Publication venues

• Food Microbiology × 3
• Annals of Microbiology × 1
• HAL × 1
• Anaerobe × 1
• Archives of Microbiology × 1
• Journal of Applied Microbiology × 1

Publications per year

• 20191
• 20132
• 20122
• 20091
• 20081
• 20072

Collaborations

Partner institutions : SECurité des ALIments et Microbiologie · École Nationale d'Ingénieurs des Techniques des Industries Agro-Alimentaires · Institut National de la Recherche Agronomique · Tunis El Manar University · Tunis University

Co-authors’ countries : Tunisia · Bulgaria

Co-authors

• Hervé Prévost
• Soumaya Messaoudi
• Mounir Ferchichi
• Jean‐Marc Chobert
• Nathalie Connil
• Rosica S. Valcheva
• Bernard Onno
• Gilles Kergourlay
• Michèle Dalgalarrondo
• Marie-France Pilet
• Michel Fédérighi
• Marc G. J. Feuilloley

Bibliographic data from OpenAlex (open database).