Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Filters

P Bonnarme

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

Pageof 2
Sort By:
You have reached the last page of results.This site can display upto 20 results.
FEMS Microbiology Letters|December 9, 2000
Enzymatic versus spontaneous S-methyl thioester synthesis in Geotrichum candidumS Helinck, H E Spinnler, S Parayre, et al.
Journal of Applied Microbiology|May 12, 2009
Effects of Proteus vulgaris growth on the establishment of a cheese microbial community and on the production of volatile aroma compounds in a model cheeseP Deetae, J Mounier, P Bonnarme, et al.
International Journal of Food Microbiology|February 12, 2008
The effect of cysteine on production of volatile sulphur compounds by cheese-ripening bacteriaM López del Castillo-Lozano, S Mansour, R Tâche, et al.
FEMS Microbiology Letters|December 26, 2001
Sulfur compound production by Geotrichum candidum from L-methionine: importance of the transamination stepP Bonnarme, K Arfi, C Dury, et al.
Applied and Environmental Microbiology|August 1, 1996
Production, Identification, and Toxicity of (gamma)-Decalactone and 4-Hydroxydecanoic Acid from Sporidiobolus sppG Feron, L Dufosse, E Pierard, et al.
Journal of Bacteriology|June 1, 1995
Itaconate biosynthesis in Aspergillus terreusP Bonnarme, B Gillet, A M Sepulchre, et al.
Applied Microbiology and Biotechnology|April 14, 2007
Comparison of volatile sulphur compound production by cheese-ripening yeasts from methionine and methionine-cysteine mixturesM López Del Castillo-Lozano, A Delile, H E Spinnler, et al.
FEMS Yeast Research|October 9, 2018
Geotrichum candidum gene expression and metabolite accumulation inside the cells reflect the strain oxidative stress sensitivity and ability to produce flavour compoundsP Pracharova, P Lieben, B Pollet, et al.
Journal of Dairy Science|February 9, 2016
The effect of reduced sodium chloride content on the microbiological and biochemical properties of a soft surface-ripened cheeseE Dugat-Bony, A-S Sarthou, M-C Perello, et al.
Applied and Environmental Microbiology|August 18, 2009
Investigation of associations of Yarrowia lipolytica, Staphylococcus xylosus, and Lactococcus lactis in culture as a first step in microbial interaction analysisS Mansour, J Bailly, S Landaud, et al.
Pageof 2

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

Sort By:
Pageof 2
You have reached the last page of results.This site can display upto 20 results.
FEMS Microbiology Letters|December 9, 2000
Enzymatic versus spontaneous S-methyl thioester synthesis in Geotrichum candidumS Helinck, H E Spinnler, S Parayre, et al.
Journal of Applied Microbiology|May 12, 2009
Effects of Proteus vulgaris growth on the establishment of a cheese microbial community and on the production of volatile aroma compounds in a model cheeseP Deetae, J Mounier, P Bonnarme, et al.
International Journal of Food Microbiology|February 12, 2008
The effect of cysteine on production of volatile sulphur compounds by cheese-ripening bacteriaM López del Castillo-Lozano, S Mansour, R Tâche, et al.
FEMS Microbiology Letters|December 26, 2001
Sulfur compound production by Geotrichum candidum from L-methionine: importance of the transamination stepP Bonnarme, K Arfi, C Dury, et al.
Applied and Environmental Microbiology|August 1, 1996
Production, Identification, and Toxicity of (gamma)-Decalactone and 4-Hydroxydecanoic Acid from Sporidiobolus sppG Feron, L Dufosse, E Pierard, et al.
Journal of Bacteriology|June 1, 1995
Itaconate biosynthesis in Aspergillus terreusP Bonnarme, B Gillet, A M Sepulchre, et al.
Applied Microbiology and Biotechnology|April 14, 2007
Comparison of volatile sulphur compound production by cheese-ripening yeasts from methionine and methionine-cysteine mixturesM López Del Castillo-Lozano, A Delile, H E Spinnler, et al.
FEMS Yeast Research|October 9, 2018
Geotrichum candidum gene expression and metabolite accumulation inside the cells reflect the strain oxidative stress sensitivity and ability to produce flavour compoundsP Pracharova, P Lieben, B Pollet, et al.
Journal of Dairy Science|February 9, 2016
The effect of reduced sodium chloride content on the microbiological and biochemical properties of a soft surface-ripened cheeseE Dugat-Bony, A-S Sarthou, M-C Perello, et al.
Applied and Environmental Microbiology|August 18, 2009
Investigation of associations of Yarrowia lipolytica, Staphylococcus xylosus, and Lactococcus lactis in culture as a first step in microbial interaction analysisS Mansour, J Bailly, S Landaud, et al.
Pageof 2