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C P Champagne

Showing results (11-20 of 37) with videos related to

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Canadian Journal of Microbiology|March 31, 2004
The effect of the addition of proteases and glucanases during yeast autolysis on the production and properties of yeast extractsJ Conway, H Gaudreau, C P Champagne
Applied and Environmental Microbiology|February 1, 1990
Production of bakers' yeast in cheese whey ultrafiltrateC P Champagne, J Goulet, R A Lachance
Critical Reviews in Biotechnology|January 1, 1994
Immobilized cell technologies for the dairy industryC P Champagne, C Lacroix, I Sodini-Gallot
Applied and Environmental Microbiology|February 1, 1992
Production of Concentrated Lactococcus lactis subsp. cremoris Suspensions in Calcium Alginate BeadsN Morin, M Bernier-Cardou, C P Champagne
Journal of Applied Microbiology|June 23, 2007
Media and process parameters affecting the growth, strain ratios and specific acidifying activities of a mixed lactic starter containing aroma-producing and probiotic strainsS Savoie, C P Champagne, S Chiasson, et al.
Applied and Environmental Microbiology|December 14, 2005
Effect of inoculation techniques and relative humidity on the growth of molds on the surfaces of yellow layer cakesP Fustier, A Lafond, C P Champagne, et al.
Journal of Industrial Microbiology & Biotechnology|April 26, 2001
The production of mixed cultures containing strains of Lactococcus lactis, Leuconostoc cremoris and Lactobacillus rhamnosus, on commercial starter mediaJ Barrette, C P Champagne, D Roy, et al.
Canadian Journal of Microbiology|December 10, 1999
Effect of ultrafiltration of yeast extracts on their ability to promote lactic acid bacteria growthH Gaudreau, C P Champagne, J Conway, et al.
Biotechnology and Bioengineering|May 9, 2000
A vortex-bowl disk atomizer system for the production of alginate beads in a 1500-liter fermentorC P Champagne, N Blahuta, F Brion, et al.
Canadian Journal of Microbiology|April 28, 2009
Enumeration of the contaminating bacterial microbiota in unfermented pasteurized milks enriched with probiotic bacteriaC P Champagne, Y Raymond, J Gonthier, et al.
Pageof 4

Showing results (11-20 of 37) with videos related to

Sort By:
Pageof 4
Canadian Journal of Microbiology|March 31, 2004
The effect of the addition of proteases and glucanases during yeast autolysis on the production and properties of yeast extractsJ Conway, H Gaudreau, C P Champagne
Applied and Environmental Microbiology|February 1, 1990
Production of bakers' yeast in cheese whey ultrafiltrateC P Champagne, J Goulet, R A Lachance
Critical Reviews in Biotechnology|January 1, 1994
Immobilized cell technologies for the dairy industryC P Champagne, C Lacroix, I Sodini-Gallot
Applied and Environmental Microbiology|February 1, 1992
Production of Concentrated Lactococcus lactis subsp. cremoris Suspensions in Calcium Alginate BeadsN Morin, M Bernier-Cardou, C P Champagne
Journal of Applied Microbiology|June 23, 2007
Media and process parameters affecting the growth, strain ratios and specific acidifying activities of a mixed lactic starter containing aroma-producing and probiotic strainsS Savoie, C P Champagne, S Chiasson, et al.
Applied and Environmental Microbiology|December 14, 2005
Effect of inoculation techniques and relative humidity on the growth of molds on the surfaces of yellow layer cakesP Fustier, A Lafond, C P Champagne, et al.
Journal of Industrial Microbiology & Biotechnology|April 26, 2001
The production of mixed cultures containing strains of Lactococcus lactis, Leuconostoc cremoris and Lactobacillus rhamnosus, on commercial starter mediaJ Barrette, C P Champagne, D Roy, et al.
Canadian Journal of Microbiology|December 10, 1999
Effect of ultrafiltration of yeast extracts on their ability to promote lactic acid bacteria growthH Gaudreau, C P Champagne, J Conway, et al.
Biotechnology and Bioengineering|May 9, 2000
A vortex-bowl disk atomizer system for the production of alginate beads in a 1500-liter fermentorC P Champagne, N Blahuta, F Brion, et al.
Canadian Journal of Microbiology|April 28, 2009
Enumeration of the contaminating bacterial microbiota in unfermented pasteurized milks enriched with probiotic bacteriaC P Champagne, Y Raymond, J Gonthier, et al.
Pageof 4