Dr Claude P. Champagne
Develop knowledge to produce healthier foods. Specializing in the fermentation of foods with lactic acid bacteria, I work in the manufacture of yogurt, cheese and fermented vegetables. In addition, I am exploring technologies that would allow us to produce and add probiotic cultures to foods: fruit juices, dairy products, cereal products. The technologies used are microencapsulation and fermentation with immobilized cells.
Current research and/or projects
- Addition of probiotic bacteria in dairy products, meats and soy beverages, with a focus on high protein products.
- Add probiotics to feeds or foods to fight intestinal infection by rotaviruses.
- Effect of microorganisms on the texture of cheeses.
Research and/or project statements
Probiotic cultures are bacteria which are added to foods, in the specific goal to make them healthier. However, these bacteria are very sensitive and tend to die during food processing steps or during storage. We therefore develop fermentation or microencapsulation technologies that aim to improve their survival in food and thus help provide the health benefits. Our actions also aim to protect probiotics after consuming the food, so that they can reach the intestines in a living state.
The texture of the cheese is influenced, in particular, by fermentation technology, the season of milk production and contaminating bacteria. Considering these parameters, we study the effect of antimicrobial proteins, which are naturally present in milk, on the development of desirable and undesirable bacteria during cheese ripening.
Some probiotic bacteria have antiviral properties. We are trying to discover the species that would specifically fight rotavirus, which causes diarrhea in pigs and humans.
Professional activities / interests
Member of the "Fondation de Technologie Laitière du Québec".
Education and awards
- Technology transfer prizes.
- Commemorative medal of the diamod jubilee of Her Majesty the Queen Elizabeth II
El Haddad, L., Lemay, M.J., Khalil, G.E., Moineau, S., Champagne, C.P. (2018). Microencapsulation of a Staphylococcus phage for concentration and long-term storage, 76 304-309. http://dx.doi.org/10.1016/j.fm.2018.06.0022018 - View publication details
Roy, D., Savard, P., Guertin, N., Martoni, C.J., Jones, M.L., and Champagne, C.P. (2016). "Viability of Lactobacillus reuteri NCIMB 30242 during storage in fruit juice and soy beverages.", Journal of Microbiology, Biotechnology and Food Sciences, 5(4), pp. 320-325. doi : 10.15414/jmbfs.2016.5.4.320-3252016 - View publication details
Farnworth, E.R. and Champagne, C.P. (2016). "Production of probiotic cultures and their incorporation into foods.", in Watson, R.R. and Preedy, V.R. (eds.) - Bioactive foods in promoting health: probiotics and prebiotics, Elsevier Inc. Academic Press, Chapter 20, pp. 303-318.2016 - View publication details
Champagne, C.P., Raymond, Y., Guertin, N., Martoni, C.J., Jones, M.L. (2016). Growth of Lactobacillus reuteri NCIMB 30242 during yogurt fermentation and bile salt hydrolysis activity in the product, 96(2), 173-184. http://dx.doi.org/10.1007/s13594-015-0256-z2016 - View publication details
El Haddad, L., Roy, J.P., Khalil, G.E., St-Gelais, D., Champagne, C.P., Labrie, S., Moineau, S. (2016). Efficacy of two Staphylococcus aureus phage cocktails in cheese production, 217 7-13. http://dx.doi.org/10.1016/j.ijfoodmicro.2015.10.0012016 - View publication details
Champagne, C.P., Raymond, Y., Guertin, N., Bélanger, G. (2015). Effects of storage conditions, microencapsulation and inclusion in chocolate particles on the stability of probiotic bacteria in ice cream, 47 109-117. http://dx.doi.org/10.1016/j.idairyj.2015.03.0032015 - View publication details
Stratulat, I., Britten, M., Salmieri, S., Fustier, P., St-Gelais, D., Champagne, C.P., Lacroix, M. (2015). Enrichment of cheese with vitamin D3 and vegetable omega-3, 13 300-307. http://dx.doi.org/10.1016/j.jff.2015.01.0042015 - View publication details
Raymond, Y., Champagne, C.P. (2015). The use of flow cytometry to accurately ascertain total and viable counts of Lactobacillus rhamnosus in chocolate, 46 176-183. http://dx.doi.org/10.1016/j.fm.2014.07.0022015 - View publication details
Champagne, C.P., Raymond, Y., Guertin, N., Martoni, C.J., Jones, M.L., Mainville, I., Arcand, Y. (2015). Impact of a yogurt matrix and cell microencapsulation on the survival of Lactobacillus reuteri in three in vitro gastric digestion procedures, 6(5), 753-763. http://dx.doi.org/10.3920/BM2014.01622015 - View publication details
Champagne, C.P. (2014). "Encapsulated probiotic bacteria in supplements and foods. Bioencapsulation innovations.", Bioencapsulation Research Group (BRG) Newsletter, 2014(4), pp. 18-19.2014 - View publication details
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