C
Christophe Lacroix
Researcher at ETH Zurich
Publications - 366
Citations - 18509
Christophe Lacroix is an academic researcher from ETH Zurich. The author has contributed to research in topics: Gut flora & Fermentation. The author has an hindex of 69, co-authored 353 publications receiving 15860 citations. Previous affiliations of Christophe Lacroix include École Polytechnique Fédérale de Lausanne & Laval University.
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Journal ArticleDOI
Histamine receptor 2 is a key influence in immune responses to intestinal histamine-secreting microbes
Ruth Ferstl,Remo Frei,Elisa Schiavi,Patrycja Konieczna,Weronika Barcik,Mario Ziegler,Roger Lauener,Christophe Chassard,Christophe Lacroix,Cezmi A. Akdis,Liam O'Mahony +10 more
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The composition and metabolic activity of child gut microbiota demonstrate differential adaptation to varied nutrient loads in an in vitro model of colonic fermentation
TL;DR: Results suggest a concerted metabolic adaptation in response to nutrient load, exercised by different microbial populations, indicating substantial redundancy in gastrointestinal metabolic pathways.
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Salmonella adhesion, invasion and cellular immune responses are differentially affected by iron concentrations in a combined in vitro gut fermentation-cell model.
Alexandra Dostal,Mélanie Gagnon,Christophe Chassard,Michael B. Zimmermann,Liam O'Mahony,Christophe Lacroix +5 more
TL;DR: High iron concentrations as encountered in the gut lumen during iron supplementation attenuated Salmonella invasion efficiency and cellular immune response suggesting that high iron concentrations alone may not lead to an increased Salmoneella invasion.
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Continuous lactic acid production in whey permeate/yeast extract medium with immobilized Lactobacillus helveticus in a two-stage process: Model and experiments
TL;DR: The data suggest that an accurate description of immobilized cell activities cannot be done with kinetic models for free cells, especially for long-culture times, due to a change in the physiology of immobilization cells.
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Effects of mixed starter composition on nisin Z production by lactococcus lactis subsp. lactis biovar. diacetylactis UL 719 during production and ripening of Gouda cheese.
TL;DR: A starter culture system that produced both acid and nisin at acceptable rates in milk for manufacture of Gouda cheese was developed using nisin Z-producing L. lactis subsp.