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G Corrieu

Showing results (21-30 of 52) with videos related to

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Journal of Dairy Science|July 15, 2006
Effects of atmospheric composition on respiratory behavior, weight loss, and appearance of Camembert-type cheeses during chamber ripeningD Picque, M-N Leclercq-Perlat, G Corrieu
Applied and Environmental Microbiology|June 1, 1997
Isolation and properties of Lactococcus lactis subsp. lactis biovar diacetylactis CNRZ 483 mutants producing diacetyl and acetoin from glucoseH Boumerdassi, C Monnet, M Desmazeaud, et al.
Journal of Dairy Science|September 21, 2004
Does smearing inoculum reflect the bacterial composition of the smear at the end of the ripening of a French soft, red-smear cheese?C Feurer, T Vallaeys, G Corrieu, et al.
Journal of Dairy Science|January 10, 2014
Short communication: Little change takes place in Camembert-type cheese water activities throughout ripening in terms of relative humidity and saltM-N Leclercq-Perlat, A Hélias, G Corrieu
Journal of Dairy Science|August 5, 2004
The color of Brevibacterium linens depends on the yeast used for cheese deacidificationM N Leclercq-Perlat, G Corrieu, H E Spinnler
Biotechnology and Bioengineering Symposium|January 1, 1973
Mathematical model of the kinetics of growth of Saccharomyces cerevisiaeP Peringer, H Blachere, G Corrieu, et al.
Journal of Biotechnology|April 30, 1994
Influence of dilution rate and cell immobilization on plasmid stability during continuous cultures of recombinant strains of Lactococcus lactis subsp. lactisC D'Angio, C Béal, C Y Boquien, et al.
Journal of Industrial Microbiology & Biotechnology|January 1, 1997
Use of an immobilized cell bioreactor for the continuous inoculation of milk in fresh cheese manufacturingI Sodini, C Y Boquien, G Corrieu, et al.
Enzyme and Microbial Technology|April 1, 1997
Microbial dynamics of co- and separately entrapped mixed cultures of mesophilic lactic acid bacteria during the continuous prefermentation of milkI Sodini, C Y Boquien, G Corrieu, et al.
Applied and Environmental Microbiology|June 1, 1993
Effect of Initial Oxygen Concentration on Diacetyl and Acetoin Production by Lactococcus lactis subsp. lactis biovar diacetylactisN Bassit, C Y Boquien, D Picque, et al.
Pageof 6

Showing results (21-30 of 52) with videos related to

Sort By:
Pageof 6
Journal of Dairy Science|July 15, 2006
Effects of atmospheric composition on respiratory behavior, weight loss, and appearance of Camembert-type cheeses during chamber ripeningD Picque, M-N Leclercq-Perlat, G Corrieu
Applied and Environmental Microbiology|June 1, 1997
Isolation and properties of Lactococcus lactis subsp. lactis biovar diacetylactis CNRZ 483 mutants producing diacetyl and acetoin from glucoseH Boumerdassi, C Monnet, M Desmazeaud, et al.
Journal of Dairy Science|September 21, 2004
Does smearing inoculum reflect the bacterial composition of the smear at the end of the ripening of a French soft, red-smear cheese?C Feurer, T Vallaeys, G Corrieu, et al.
Journal of Dairy Science|January 10, 2014
Short communication: Little change takes place in Camembert-type cheese water activities throughout ripening in terms of relative humidity and saltM-N Leclercq-Perlat, A Hélias, G Corrieu
Journal of Dairy Science|August 5, 2004
The color of Brevibacterium linens depends on the yeast used for cheese deacidificationM N Leclercq-Perlat, G Corrieu, H E Spinnler
Biotechnology and Bioengineering Symposium|January 1, 1973
Mathematical model of the kinetics of growth of Saccharomyces cerevisiaeP Peringer, H Blachere, G Corrieu, et al.
Journal of Biotechnology|April 30, 1994
Influence of dilution rate and cell immobilization on plasmid stability during continuous cultures of recombinant strains of Lactococcus lactis subsp. lactisC D'Angio, C Béal, C Y Boquien, et al.
Journal of Industrial Microbiology & Biotechnology|January 1, 1997
Use of an immobilized cell bioreactor for the continuous inoculation of milk in fresh cheese manufacturingI Sodini, C Y Boquien, G Corrieu, et al.
Enzyme and Microbial Technology|April 1, 1997
Microbial dynamics of co- and separately entrapped mixed cultures of mesophilic lactic acid bacteria during the continuous prefermentation of milkI Sodini, C Y Boquien, G Corrieu, et al.
Applied and Environmental Microbiology|June 1, 1993
Effect of Initial Oxygen Concentration on Diacetyl and Acetoin Production by Lactococcus lactis subsp. lactis biovar diacetylactisN Bassit, C Y Boquien, D Picque, et al.
Pageof 6