Philippe Schmitt

UNIVERSITY of Avignon UMR408
Avignon France

Biographical Sketch: Full Professor. I worked on Bacillus cereus adaptation to its environment and especially to the effect of acid and oxidative stresses. My latest work focuses on reducing capacity Bacillus. (LE LAY, J., BAHLOUL, H., SERINO, S., JOBIN, M. & SCHMITT, P. (2015)Reducing activity, glucose metabolism and acid tolerance response of Bacillus cereus grown at various pH and oxydo-reduction potential levels. Food Microbiology 46: 314-321 (IF 3.374)) I also work on the influence of anaerobiosis on Bacillus sporulation capacity

Papers:
P1-42 Temporal Expression of Genes for Initiation of the Sporulation in Anaerobiosis in Bacillus cereus