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

Genomic insights and antifungal potential of Pseudomonas species isolated from maple sap, including the novel species Pseudomonas acericola sp. nov. and Pseudomonas edsoni sp. nov. - Gunjan Gupta; Rose-Marie Fortin; Steve Labrie; Marie Filteau (Systematic and Applied Microbiology, 2026)

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

Reuterin Enhances the Efficacy of Peracetic Acid Against Multi-species Dairy Biofilm - Nissa Niboucha; Éric Jubinville; Laurence Péloquin; Amandine Clop; Steve Labrie; Coralie Goetz; Ismaïl Fliss; Julie Jean (Probiotics and Antimicrobial Proteins, 2025)

Characterization of microorganisms following dairy keeping quality tests in Québec - Mariam Richter; Laurie Sanschagrin; Antoine Labrie; Anhely Carolina Sanchez Martinez; Éric Jubinville; Valérie Goulet-Beaulieu; Simon Dufour; Steve Labrie; Julie Jean (International Dairy Journal, 2025)

Cold storage promotes the emergence and proliferation of Janthinobacterium sp. in raw milk biofilms - Nissa Niboucha; Éric Jubinville; Laurence Péloquin; Laurie Sanschagrin; Coralie Goetz; Steve Labrie; Ismaïl Fliss; Julie Jean (International Dairy Journal, 2025)

Simulating the activity of the natural antimicrobial system of milk on the growth of selected cultures involved in cheesemaking and ripening - Marie-Claude Gentès; Rachel Langlois-Deshaies; Yves Raymond; Julie Barrette; Steve Labrie (Food Microbiology, 2025)

Levels of three natural milk antimicrobial proteins during the manufacture of Cheddar cheese - Rachel Langlois-Deshaies; Marie-Josée Lemay; Steve Labrie; Claude P. Champagne; Marie-Claude Gentès (International Dairy Journal, 2025)

Proanthocyanidins and volatile aroma of cranberry juice are modulated by its microbiota and processing environment - Sherazade Fikri; Véronique Perreault; Marie-Hélène Lessard; Charles Goulet; Alain Doyen; Steve Labrie (Food Microbiology, 2024)

Trichosporon asahii: Taxonomy, health hazards, and biotechnological applications - Aude Commenges; Françoise Coucheney; Marie-Hélène Lessard; Djamel Drider; Steve Labrie (Fungal Biology Reviews, 2024)

The biopreservative properties of Metschnikowia pulcherrima LMA 2038 and Trichosporon asahii LMA 810 in a model fresh cheese, are presented - Aude Commenges; Marie-Hélène Lessard; Françoise Coucheney; Steve Labrie; Djamel Drider (Food Bioscience, 2024)

Candida krusei is the major contaminant of ultrafiltration and reverse osmosis membranes used for cranberry juice production - Sherazade Fikri; Marie-Hélène Lessard; Véronique Perreault; Alain Doyen; Steve Labrie (Food Microbiology, 2023)

Identification of Peptides Implicated in Antibacterial Activity of Snow Crab Hepatopancreas Hydrolysates by a Bioassay-Guided Fractionation Approach Combined with Mass Spectrometry - Emna El Menif; Clément Offret; Steve Labrie; Lucie Beaulieu (Probiotics and Antimicrobial Proteins, 2019)

Conidiation of Penicillium camemberti in submerged liquid cultures is dependent on the nitrogen source - Khadidja Boualem; Steve Labrie; Patrick Gervais; Yves Waché; Jean-François Cavin (Biotechnology Letters, 2016)

Identification and Partial Characterization of Antilisterial Compounds Produced by Dairy Yeasts - Rima Hatoum; Steve Labrie; Ismail Fliss (Probiotics and Antimicrobial Proteins, 2013)