St-Gelais, Daniel, Ph.D.
Research Scientist
Contact Information:
3600 Casavant Blvd W
Saint-Hyacinthe, Quebec J2S 8E3
Telephone: 450-768-7982
Fax: 450-768-7851
Email: daniel.st-gelais@agr.gc.ca
Areas of Expertise:
- dairy cattle
- fractionation
- dairy product composition
- lactic starter
- texturization
- sterilization
- milk products
- pasteurization
- microfiltration
- ultrafiltration
- fermentation
- drying
- concentration
- blending
- goats
- milk products
- preservation
Current Projects:
- Study of the physico-chemical, biological and mechanical factors involved in the processing of cow's milk
- Study of the biological and physico-chemical properties of goat's milk
- For improved control of the processing qualities of cheese milk through the development of molecular monitoring methods and the quantification of microbiological activity
- Study of the factors influencing variation in the profiles of components of milk from Quebec farms
- Understanding the role of exopolysaccharides in acidic dairy products for optimizing their use
Affiliations:
- Associate Professor, Laval University, Department of Food Science and Nutrition
- Regular Research Member, Laval University, Nutraceuticals and Functional Foods Institute
- Regular Research Member, Laval University, Dairy Science and Technology Group (STELA)
Research publications
2016
- Boivin-Piché, J., Vuillemard, J.C., St-Gelais, D. (2016). Technical note: Vitamin D-fortified Cheddar type cheese produced from concentrated milk, 99(6), 4140-4145. http://dx.doi.org/10.3168/jds.2015-10567
- Demers-Mathieu, V., St-Gelais, D., Audy, J., Laurin, É., Fliss, I. (2016). Effect of the low-fat Cheddar cheese manufacturing process on the viability of Bifidobacterium animalis subsp. lactis, Lactobacillus rhamnosus, Lactobacillus paracasei/casei, and Lactobacillus plantarum isolates, 24 327-337. http://dx.doi.org/10.1016/j.jff.2016.04.025
- 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.2015.10.001
- Gentès, M.C., Turgeon, S.L., St-Gelais, D. (2016). Impact of starch and exopolysaccharide-producing lactic acid bacteria on the properties of set and stirred yoghurts, 55 79-86. http://dx.doi.org/10.1016/j.idairyj.2015.12.006
2015
- Demers-Mathieu, V., Audy, J., Laurin, É., Fliss, I., St-Gelais, D. (2015). Impact of commercial mesophilic and thermophilic starters on the growth of new probiotic isolates, 45 31-40. http://dx.doi.org/10.1016/j.idairyj.2015.01.014
- Stratulat, I., Britten, M., Salmieri, S., Fustier, P., St-Gelais, D., Champagne, C.P., Lacroix, M. (2015). Enrichment of cheese with vitamin D<inf>3</inf> and vegetable omega-3, 13 300-307. http://dx.doi.org/10.1016/j.jff.2015.01.004
- Thibaudeau, E., Roy, D., St-Gelais, D. (2015). Production of brine-salted Mozzarella cheese with different ratios of NaCl/KCl, 40 54-61. http://dx.doi.org/10.1016/j.idairyj.2014.07.013
2014
- Amine, K.M., Champagne, C.P., Salmieri, S., Britten, M., St-Gelais, D., Fustier, P., Lacroix, M. (2014). Effect of palmitoylated alginate microencapsulation on viability of Bifidobacterium longum during freeze-drying, 56(1), 111-117. http://dx.doi.org/10.1016/j.lwt.2013.11.003
- El Haddad, L., Abdallah, N.B., Plante, P.L., Dumaresq, J., Katsarava, R., Labrie, S., Corbeil, J., St-Gelais, D., Moineau, S. (2014). Improving the safety of Staphylococcus aureus polyvalent phages by their production on a Staphylococcus xylosus strain, 9(7), http://dx.doi.org/10.1371/journal.pone.0102600
- Lessard, M.H., Viel, C., Boyle, B., St-Gelais, D., Labrie, S. (2014). Metatranscriptome analysis of fungal strains Penicillium camemberti and Geotrichum candidum reveal cheese matrix breakdown and potential development of sensory properties of ripened Camembert-type cheese, 15(1), http://dx.doi.org/10.1186/1471-2164-15-235
- Stratulat, I., Britten, M., Salmieri, S., Fustier, P., St-Gelais, D., Champagne, C.P., and Lacroix, M. (2014). "Enrichment of cheese with bioactive lipophilic compounds.", Journal of Functional Foods, 6(1), pp. 48-59. doi : 10.1016/j.jff.2013.11.023
2013
- Gardner-Fortier, C., St-Gelais, D., Champagne, C.P., Vuillemard, J.C. (2013). Determination of optimal conditions for γ-aminobutyric acid production by Lactococcus lactis ssp. lactis, 32(2), 136-143. http://dx.doi.org/10.1016/j.idairyj.2013.03.013
- Gentès, M.C., St-Gelais, D., Turgeon, S.L. (2013). Exopolysaccharide-milk protein interactions in a dairy model system simulating yoghurt conditions, 93(3), 255-271. http://dx.doi.org/10.1007/s13594-013-0121-x
- Giroux, H.J., Constantineau, S., Fustier, P., Champagne, C.P., St-Gelais, D., Lacroix, M., Britten, M. (2013). Cheese fortification using water-in-oil-in-water double emulsions as carrier for water soluble nutrients, 29(2), 107-114. http://dx.doi.org/10.1016/j.idairyj.2012.10.009
- Giroux, H.J., De Grandpré, G., Fustier, P., Champagne, C.P., St-Gelais, D., Lacroix, M., Britten, M. (2013). Production and characterization of Cheddar-type cheese enriched with green tea extract, 93(3), 241-254. http://dx.doi.org/10.1007/s13594-013-0119-4
- Lacroix, N., St-Gelais, D., Champagne, C.P., Vuillemard, J.C. (2013). Gamma-aminobutyric acid-producing abilities of lactococcal strains isolated from old-style cheese starters, 93(3), 315-327. http://dx.doi.org/10.1007/s13594-013-0127-4
- Pouliot-Mathieu, K., Gardner-Fortier, C., Lemieux, S., St-Gelais, D., Champagne, C.P., Vuillemard, J.C. (2013). Effect of cheese containing gamma-aminobutyric acid-producing lactic acid bacteria on blood pressure in men, 1(4), 141-148. http://dx.doi.org/10.1016/j.phanu.2013.06.003
- Stratulat, I., Britten, M., Salmieri, S., St-Gelais, D., Champagne, C.P., Fustier, P., Lacroix, M. (2013). Encapsulation of coenzyme Q10 in a simple emulsion-based nutraceutical formulation and application in cheese manufacturing, 141(3), 2707-2712. http://dx.doi.org/10.1016/j.foodchem.2013.05.057
2012
- Lavoie, K., Touchette, M., St-Gelais, D., and Labrie, S (2012). "Characterization of the fungal microflora in raw milk and specialty cheeses of the province of Quebec.", Dairy Science & Technology, 92(5), pp. 455-468. doi : 10.1007/s13594-011-0051-4
- Lessard, M.H., Bélanger, G., St-Gelais, D., Labrie, S. (2012). The composition of camembert cheese-ripening cultures modulates both mycelial growth and appearance, 78(6), 1813-1819. http://dx.doi.org/10.1128/AEM.06645-11
2011
- Azarnia, S., Lee, B., St-Gelais, D., Kilcawley, K., Noroozi, E. (2011). Effect of free and encapsulated recombinant aminopeptidase on proteolytic indices and sensory characteristics of Cheddar cheese, 44(2), 570-575. http://dx.doi.org/10.1016/j.lwt.2010.08.022
- Fortin, M.H., Champagne, C.P., St-Gelais, D., Britten, M., Fustier, P., Lacroix, M. (2011). Effect of time of inoculation, starter addition, oxygen level and salting on the viability of probiotic cultures during Cheddar cheese production, 21(2), 75-82. http://dx.doi.org/10.1016/j.idairyj.2010.09.007
- Fortin, M.H., Champagne, C.P., St-Gelais, D., Britten, M., Fustier, P., Lacroix, M. (2011). Viability of bifidobacterium longum in cheddar cheese curd during manufacture and storage: Effect of microencapsulation and point of inoculation, 91(5), 599-614. http://dx.doi.org/10.1007/s13594-011-0034-5
- Gentès, M.C., St-Gelais, D., Turgeon, S.L. (2011). Gel formation and rheological properties of fermented milk with in situ exopolysaccharide production by lactic acid bacteria, 91(5), 645-661. http://dx.doi.org/10.1007/s13594-011-0039-0
- Han, J., Britten, M., St-Gelais, D., Champagne, C.P., Fustier, P., Salmieri, S., Lacroix, M. (2011). Effect of polyphenolic ingredients on physical characteristics of cheese, 44(1), 494-497. http://dx.doi.org/10.1016/j.foodres.2010.10.026
- Han, J., Britten, M., St-Gelais, D., Champagne, C.P., Fustier, P., Salmieri, S., Lacroix, M. (2011). Polyphenolic compounds as functional ingredients in cheese, 124(4), 1589-1594. http://dx.doi.org/10.1016/j.foodchem.2010.08.021
2010
- Azarnia, S., Lee, B.H., St-Gelais, D., Champagne, C.P., Kilcawley, K.N. (2010). Effect of free or encapsulated recombinant aminopeptidase of Lactobacillus rhamnosus S93 on acceleration of Cheddar cheese ripening, 24(2), 135-149. http://dx.doi.org/10.1080/08905431003784853
- Dachet, F., St-Gelais, D., Roy, D., and LaPointe, G. (2010). "Transcriptome profiling of lactococcal mixed culture activity in milk by fluorescent RNA arbitrarily primed-PCR.", Dairy Science & Technology, 90(4), pp. 399-412. doi : 10.1051/dst/2010020
- Gentés, M.C., St-Gelais, D., Turgeon, S.L. (2010). Stabilization of whey protein Isolate-pectin complexes by heat, 58(11), 7051-7058. http://dx.doi.org/10.1021/jf100957b
- Lacroix, N., St-Gelais, D., Champagne, C.P., Fortin, J., Vuillemard, J.C. (2010). Characterization of aromatic properties of old-style cheese starters, 93(8), 3427-3441. http://dx.doi.org/10.3168/jds.2009-2795
- Rasolofo, E.A., St-Gelais, D., LaPointe, G., Roy, D. (2010). Molecular analysis of bacterial population structure and dynamics during cold storage of untreated and treated milk, 138(1-2), 108-118. http://dx.doi.org/10.1016/j.ijfoodmicro.2010.01.008
2009
- Champagne, C.P., Gagnon, D., St-Gelais, D., Vuillemard, J.C. (2009). Interactions between Lactococcus lactis and Streptococcus thermophilus strains in Cheddar cheese processing conditions, 19(11), 669-674. http://dx.doi.org/10.1016/j.idairyj.2009.06.002
- Robitaille, G., Tremblay, A., Moineau, S., St-Gelais, D., Vadeboncoeur, C., Britten, M. (2009). Fat-free yogurt made using a galactose-positive exopolysaccharide-producing recombinant strain of Streptococcus thermophilus, 92(2), 477-482. http://dx.doi.org/10.3168/jds.2008-1312
- St-Gelais, D., Caron, A., and Haché, S. (2009). "Growth and acidifying properties of a lactic acid starter produced in goat and cow milk.", Milk Science International, 64(3), pp. 252-255.
- St-Gelais, D., Lessard, J., Champagne, C.P., Vuillemard, J.C. (2009). Production of fresh Cheddar cheese curds with controlled postacidification and enhanced flavor, 92(5), 1856-1863. http://dx.doi.org/10.3168/jds.2008-1761
Other science related publications
2016
- Guénard Lampron, V., Villeneuve, S., Grabowski, S., St-Gelais, D., Zareifard, M.R., and Turgeon, S.L. (2016). "Impact du brassage, du lissage et du refroidissement sur les propriétés rhéologiques du yogourt brassé en utilisant un banc d’essai pilote simulant les conditions industrielles.", Forum Technologique 2016, Hôtel et suites Le Dauphin, Drummondville, QC, Canada, June 2, 2016. (Poster)
- Lussier, N., St-Gelais, D., Villeneuve, S., Grabowski, S., and Turgeon, S.L. (2016). "Effet de cisaillement de type industriel, de la teneur en matières grasses et du temps de fermentation sur les propriétés rhéologiques de yogourts brassés.", Forum Technologique 2016, Hôtel et suites Le Dauphin, Drummondville, QC, Canada, June 2, 2016. (Poster)
2015
- Guénard Lampron, V., Grabowski, S., Bélanger, G., Des Marchais, L.-P., Villeneuve, S., St-Gelais, D., and Turgeon, S.L. (2015). "Conception et mise en œuvre d’un banc d’essai à l’échelle pilote pour étudier l’effet des opérations de production sur les propriétés du yogourt brassé.", Colloque STELA 2015, Hôtel Le Concorde, Québec, Canada, June 1-2, 2015. (Poster)
- Lussier, N., St-Gelais, D., Villeneuve, S., and Turgeon, S.L. (2015). "Rôle de la teneur en matières grasses et du type de brassage sur l’évolution des propriétés rhéologiques du yogourt.", Colloque STELA 2015, Hôtel Le Concorde, Québec, Canada, June 1-2, 2015. (Poster)
2011
- Turgeon, S.L. and St-Gelais, D. (2011). "EPS-Producing Starters in Dairy Fermented Products: Tool or Challenge?", Colloque bisannuel du STELA la recherche laitière 2011, Hôtel Palace Royal, Québec City, QC, Canada, May 30-31, 2011.
2010
- Champagne, C.P., Champigny, P.L., St-Gelais, D., Fliss, I., and Labrie, S (2010). "Biocompatibility between probiotic/specialty lactic acid bacteria and camembert-type mycetes isolated from quebec "terroir" milk.", INITIA: 6e Symposium international sur les probiotiques, Montréal, QC, Canada, October 28-29, 2010.
- Dinh, T., Fustier, P., Lacroix, M., St-Gelais, D., Champagne, C.P., and Britten, M. (2010). "Utilisation d’émulsions doubles pour l’enrichissement nutritionnel des fromages.", Forum technologique NOVALAIT / IDF Dairy Science and Technology Week 2010, Hôtel et Suites Le Dauphin de Drummondville, Drummondville, QC, Canada, May 13, 2010, # 11. (Poster)
- Fortin, M.-H., Champagne, C.P., St-Gelais, D., Britten, M., Fustier, P., and Lacroix, M. (2010). "Effet du moment d’inoculation, de l’ajout de ferments, de la teneur en oxygène et du salage sur la viabilité de cultures probiotiques durant la fabrication de fromage Cheddar.", Forum technologique NOVALAIT / IDF Dairy Science and Technology Week 2010, Hôtel et Suites Le Dauphin de Drummondville, Drummondville, QC, Canada, May 13, 2010, # 25. (Poster)
- St-Gelais, D. (2010). "Optimiser l'utilisation des exopolysaccharides dans les produits laitiers acides.", Forum technologique NOVALAIT / IDF Dairy Science and Technology Week 2010, Hôtel et Suites Le Dauphin de Drummondville, Drummondville, QC, Canada, May 13, 2010, T-2010-05.
2009
- Vuillemard, J.-C., St-Gelais, D., Labrie, S, and Champagne, C.P. (2009 Internal). Ferment mixte aromatique et thermophile pour le fromage en grains. Project INNOV (CRCNG). Report to Abiasa Inc., No du dossier I2IPJ 356592 - 07. (Report)
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