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Françoise Irlinger

Showing results (21-30 of 40) with videos related to

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Frontiers in Microbiology|May 6, 2016
Investigation of the Activity of the Microorganisms in a Reblochon-Style Cheese by Metatranscriptomic AnalysisChristophe Monnet, Eric Dugat-Bony, Dominique Swennen, et al.
Genome Announcements|July 23, 2016
Draft Genome Sequence of Corynebacterium variabile Mu292, Isolated from Munster, a French Smear-Ripened CheeseEric Dugat-Bony, Anne-Sophie Sarthou, Valentin Loux, et al.
International Journal of Food Microbiology|October 7, 2016
Highlighting the microbial diversity of 12 French cheese varietiesEric Dugat-Bony, Lucille Garnier, Jeremie Denonfoux, et al.
Journal of Bacteriology|January 17, 2012
Genome sequence of Corynebacterium casei UCMA 3821, isolated from a smear-ripened cheeseChristophe Monnet, Valentin Loux, Pascal Bento, et al.
Journal of Bacteriology|August 31, 2012
Genome sequence of Staphylococcus equorum subsp. equorum Mu2, isolated from a French smear-ripened cheeseFrançoise Irlinger, Valentin Loux, Pascal Bento, et al.
Data in Brief|June 29, 2023
Dataset about the Life Cycle Assessment of new fermented food products mixing cow milk and pea protein sourcesJuliette Huguet, Christophe Chassard, René Lavigne, et al.
International Journal of Food Microbiology|January 29, 2019
Design of microbial consortia for the fermentation of pea-protein-enriched emulsionsSalma Ben-Harb, Anne Saint-Eve, Maud Panouillé, et al.
International Journal of Food Microbiology|November 8, 2017
Transcriptomic response of Debaryomyces hansenii during mixed culture in a liquid model cheese medium with Yarrowia lipolyticaReine Malek, Pascal Bonnarme, Françoise Irlinger, et al.
International Journal of Systematic and Evolutionary Microbiology|January 24, 2024
<i>Halomonas citrativorans</i> sp. nov., <i>Halomonas casei</i> sp. nov. and <i>Halomonas colorata</i> sp. nov., isolated from French cheese rindsCaroline Isabel Kothe, Christophe Monnet, Françoise Irlinger, et al.
Food Microbiology|October 28, 2011
Diversity and assessment of potential risk factors of Gram-negative isolates associated with French cheesesMonika Coton, Céline Delbés-Paus, Françoise Irlinger, et al.
Pageof 4

Showing results (21-30 of 40) with videos related to

Sort By:
Pageof 4
Frontiers in Microbiology|May 6, 2016
Investigation of the Activity of the Microorganisms in a Reblochon-Style Cheese by Metatranscriptomic AnalysisChristophe Monnet, Eric Dugat-Bony, Dominique Swennen, et al.
Genome Announcements|July 23, 2016
Draft Genome Sequence of Corynebacterium variabile Mu292, Isolated from Munster, a French Smear-Ripened CheeseEric Dugat-Bony, Anne-Sophie Sarthou, Valentin Loux, et al.
International Journal of Food Microbiology|October 7, 2016
Highlighting the microbial diversity of 12 French cheese varietiesEric Dugat-Bony, Lucille Garnier, Jeremie Denonfoux, et al.
Journal of Bacteriology|January 17, 2012
Genome sequence of Corynebacterium casei UCMA 3821, isolated from a smear-ripened cheeseChristophe Monnet, Valentin Loux, Pascal Bento, et al.
Journal of Bacteriology|August 31, 2012
Genome sequence of Staphylococcus equorum subsp. equorum Mu2, isolated from a French smear-ripened cheeseFrançoise Irlinger, Valentin Loux, Pascal Bento, et al.
Data in Brief|June 29, 2023
Dataset about the Life Cycle Assessment of new fermented food products mixing cow milk and pea protein sourcesJuliette Huguet, Christophe Chassard, René Lavigne, et al.
International Journal of Food Microbiology|January 29, 2019
Design of microbial consortia for the fermentation of pea-protein-enriched emulsionsSalma Ben-Harb, Anne Saint-Eve, Maud Panouillé, et al.
International Journal of Food Microbiology|November 8, 2017
Transcriptomic response of Debaryomyces hansenii during mixed culture in a liquid model cheese medium with Yarrowia lipolyticaReine Malek, Pascal Bonnarme, Françoise Irlinger, et al.
International Journal of Systematic and Evolutionary Microbiology|January 24, 2024
<i>Halomonas citrativorans</i> sp. nov., <i>Halomonas casei</i> sp. nov. and <i>Halomonas colorata</i> sp. nov., isolated from French cheese rindsCaroline Isabel Kothe, Christophe Monnet, Françoise Irlinger, et al.
Food Microbiology|October 28, 2011
Diversity and assessment of potential risk factors of Gram-negative isolates associated with French cheesesMonika Coton, Céline Delbés-Paus, Françoise Irlinger, et al.
Pageof 4