Samir Jaoua

Prof. Samir Jaoua

Biological and Environmental Sciences, Qatar University, Doha, Ad Dawḩah, Qatar
orcid

Research Focus & Metrics

Academic Career Length

41Years (1986-Present)

(Calculated once Scilit publication data is synced: current year − year of first publication + 1)

Representative Publications

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1 July 2011 in International Journal of Food Microbiology
Verified
Journal Article
Closed access
AHAnis Ben Hsouna
Anis Ben Hsouna
TMTrigui Mohamed
Trigui Mohamed
RMRiadh Ben Mansour
Riadh Ben Mansour
RJRaoudha Mezghani Jarraya
Raoudha Mezghani Jarraya
MDMohamed Damak
Mohamed Damak
Samir JaouaSamir Jaoua
Samir Jaoua

1 October 2005 in Plant Science
Verified
Journal Article
Closed access
AHAïda Hmida-Sayari
Aïda Hmida-Sayari
RGRadhia Gargouri-Bouzid
Radhia Gargouri-Bouzid
ABAmira Bidani
Amira Bidani
LJLeïla Jaoua
Leïla Jaoua
ASArnould Savouré
Arnould Savouré
Samir JaouaSamir Jaoua
Samir Jaoua

18 September 1995 in FEBS Letters
Verified
Journal Article
Closed access
ASArnould Savouré
Arnould Savouré
Samir JaouaSamir Jaoua
Samir Jaoua
XHXue-Jun Hua
Xue-Jun Hua
WAWilson Ardiles
Wilson Ardiles
MMMarc Van Montagu
Marc Van Montagu
NVNathalie Verbruggen
Nathalie Verbruggen

1 November 2018 in International Journal of Food Microbiology
Verified
Journal Article
Closed access
MFMaria Grazia Farbo
Maria Grazia Farbo
PUPietro Paolo Urgeghe
Pietro Paolo Urgeghe
SFStefano Fiori
Stefano Fiori
AMAngela Marcello
Angela Marcello
SOStefania Oggiano
Stefania Oggiano
Quirico MigheliQuirico Migheli
Quirico Migheli

11 April 2001 in Letters in Applied Microbiology
Verified
Journal Article
Closed access
PDF file
ACA. Cherif
A. Cherif
HOH. Ouzari
H. Ouzari
DDDaniele Daffonchio
Daniele Daffonchio
HCH. Cherif
H. Cherif
KSKarim Ben Slama
Karim Ben Slama
ABA. Boudabous
A. Boudabous

1 October 2014 in International Journal of Food Microbiology
Verified
Journal Article
Open access
SFStefano Fiori
Stefano Fiori
PUPietro Paolo Urgeghe
Pietro Paolo Urgeghe
WHWalid Hammami
Walid Hammami
SRSalvatorico Razzu
Salvatorico Razzu
Samir JaouaSamir Jaoua
Samir Jaoua
Quirico MigheliQuirico Migheli
Quirico Migheli
Aspergillus spp. infection of grape may lead to ochratoxin A (OTA) contamination in processed beverages such as wine and grape juice. The aim of the current study was to evaluate the biocontrol potential of two non-fermenting (Cyberlindnera jadinii 273 and Candida friedrichii 778) and two low-fermenting (Candida intermedia 235 and Lachancea thermotolerans 751) yeast strains against the pathogenic fungus and OTA-producer Aspergillus carbonarius, and their ability to remove OTA from grape juice. Two strains, 235 and 751, showed a significant ability to inhibit A. carbonarius both on grape berries and in in vitro experiments. Neither their filtrate nor their autoclaved filtrate culture broth was able to prevent consistently pathogen growth. Volatile organic compounds (VOCs) produced by all four selected yeasts were likely able to consistently prevent pathogen sporulation in vitro. VOCs produced by the non-fermenting strain 778 also significantly reduced A. carbonarius vegetative growth. Three yeast strains (235, 751, and 778) efficiently adsorbed artificially spiked OTA from grape juice, while autoclaving treatment improved OTA adsorption capacity by all the four tested strains. Biological control of A. carbonarius and OTA-decontamination using yeast is proposed as an approach to meet the Islamic dietary laws concerning the absence of alcohol in halal beverages.