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
For a complete list of publications, please visit: AAFC Online
2015. Champagne C.P., Raymond Y., Guertin N., Bélanger G. Effects of storage conditions, microencapsulation and inclusion in chocolate particles on the stability of probiotic bacteria in ice cream. International Dairy Journal, 47: 109-117 DOI: 10.1016/j.idairyj.2015.03.003
2015. Champagne C.P., Raymond Y., Guertin, N., Martoni C.J., Jones M.L., Mainville I., Arcand Y. Impact of a yogurt matrix and cell microencapsulation on the survival of Lactobacillus reuteri in four in-vitro gastric digestion procedures. Beneficial Microbes, 6(5): 753-763. doi: doi:10.3920/BM2014.0162
2016. Champagne C.P., Raymond Y., Guertin N., Martoni C.J., Jones M.L. Growth of Lactobacillus reuteri NCIMB 30242 during yogurt fermentation and bile salt hydrolysis activity in the product. Dairy Science & Technology 96, 173-184
2016. Roy D., Savard P., Guertin N., Martoni C.J., Jones M.L., Champagne C.P. Viability of Lactobacillus reuteri NCIMB 30242 during storage in fruit juice and soy beverages. Journal of Microbiology, Biotechnology and Food Sciences. 5 (4) 320-325
2017 Champagne C.P., Moineau S., Lafleur S., Savard T.The effect of bacteriophages on the acidification of a vegetable juice medium by microencapsulated Lactobacillus plantarum. Food Microbiology 63: 28-34
2017 Champagne C.P., Raymond Y., Arcand Y. The effect of production methods and of protective ingredients on the viability of probiotic Lactobacillus rhamnosus R0011 in air-dried alginate beads. Canadian Journal of Microbiology. 63: 35-45.
2018 El Haddad L., Lemay M.J., Khalil G.E., Moinau S., Champagne C.P. Microencapsulation of a Staphylococcus phage for concentration and long-term storage Food Microbiology, 76: 304-309
2019 Moineau-Jean A., Champagne C.P., Roy D., Raymond Y., LaPointe G. Effect of Greek-style yogurt manufacturing processes on starter and probiotic bacteria populations during storage. International Dairy Journal. 93, 35-44.
LITERATURE REVIEWS - BOOK CHAPTERS
2007. Champagne C.P., Fustier P. Microencapsulation for the improved delivery of bioactive compounds into foods. Current Opinion in Biotechnology. 18: 184-190.
2011. Champagne C.P., Ross P., Saarela M., Flemming Hansen K., Charalampopoulos D. Recommendations for the viability assessment of probiotics in cultured concentrates and food matrices. International Journal of Food Microbiology. 149: 185–193.
2015. Shah N.P., Champagne C.P. Cultured milk and yogurt. Chapter 10 in : “Dairy processing and quality assurance”, second edition, RC Chandan, A Kilara and NP Shah Eds., Wiley-Blackwell, Chichester UK. pp 235-265 ISBN: 978-1-118-81031-6
2018 Champagne C.P., Gomes da Cruz A., Daga M. Strategies to improve the functionality of probiotics in supplements and foods. Current Opinion in Food Science. 22, 160-166. 10.1016/j.cofs.2018.04.008
2018. Champagne C.P., Gentes M.C., Defsossés-Foucault E. Les produits laitiers fermentés. Chapitre 5 de « Science et technologie du lait », 3ième edition. JC Vuillemard Ed. Fondation de Technologie Laitière du Québec et Presses de l’Université Laval. Québec, pp 213-258