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Items: 1 to 50 of 60

1.

Effect of sodium chloride reduction or partial substitution with potassium chloride on the microbiological, biochemical and sensory characteristics of semi-hard and soft cheeses.

Dugat-Bony E, Bonnarme P, Fraud S, Catellote J, Sarthou AS, Loux V, Rué O, Bel N, Chuzeville S, Helinck S.

Food Res Int. 2019 Nov;125:108643. doi: 10.1016/j.foodres.2019.108643. Epub 2019 Aug 23.

PMID:
31554056
2.

Transcription Profiling Reveals Cooperative Metabolic Interactions in a Microbial Cheese-Ripening Community Composed of Debaryomyces hansenii, Brevibacterium aurantiacum, and Hafnia alvei.

Pham NP, Landaud S, Lieben P, Bonnarme P, Monnet C.

Front Microbiol. 2019 Aug 16;10:1901. doi: 10.3389/fmicb.2019.01901. eCollection 2019.

3.

Effects in Cancer Cells of the Recombinant l-Methionine Gamma-Lyase from Brevibacterium aurantiacum. Encapsulation in Human Erythrocytes for Sustained l-Methionine Elimination.

Machover D, Rossi L, Hamelin J, Desterke C, Goldschmidt E, Chadefaux-Vekemans B, Bonnarme P, Briozzo P, Kopečný D, Pierigè F, Magnani M, Mollicone R, Haghighi-Rad F, Gaston-Mathé Y, Dairou J, Boucheix C, Saffroy R.

J Pharmacol Exp Ther. 2019 Jun;369(3):489-502. doi: 10.1124/jpet.119.256537. Epub 2019 Apr 2.

PMID:
30940696
4.

Design of microbial consortia for the fermentation of pea-protein-enriched emulsions.

Ben-Harb S, Saint-Eve A, Panouillé M, Souchon I, Bonnarme P, Dugat-Bony E, Irlinger F.

Int J Food Microbiol. 2019 Mar 16;293:124-136. doi: 10.1016/j.ijfoodmicro.2019.01.012. Epub 2019 Jan 22.

PMID:
30690292
5.

Geotrichum candidum gene expression and metabolite accumulation inside the cells reflect the strain oxidative stress sensitivity and ability to produce flavour compounds.

Pracharova P, Lieben P, Pollet B, Beckerich JM, Bonnarme P, Landaud S, Swennen D.

FEMS Yeast Res. 2019 Jan 1;19(1). doi: 10.1093/femsyr/foy111.

6.

Transcriptomic response of Debaryomyces hansenii during mixed culture in a liquid model cheese medium with Yarrowia lipolytica.

Malek R, Bonnarme P, Irlinger F, Frey-Klett P, Onésime D, Aubert J, Loux V, Beckerich JM.

Int J Food Microbiol. 2018 Jan 2;264:53-62. doi: 10.1016/j.ijfoodmicro.2017.10.026. Epub 2017 Oct 24.

PMID:
29111498
7.

Effect of dairy matrices on the survival of Streptococcus thermophilus, Brevibacterium aurantiacum and Hafnia alvei during digestion.

Hernández-Galán L, Cattenoz T, Le Feunteun S, Canette A, Briandet R, Le-Guin S, Guedon E, Castellote J, Delettre J, Dugat Bony E, Bonnarme P, Spinnler HE, Martín Del Campo ST, Picque D.

Food Res Int. 2017 Oct;100(Pt 1):477-488. doi: 10.1016/j.foodres.2017.07.044. Epub 2017 Jul 19.

PMID:
28873711
8.

Highlighting the microbial diversity of 12 French cheese varieties.

Dugat-Bony E, Garnier L, Denonfoux J, Ferreira S, Sarthou AS, Bonnarme P, Irlinger F.

Int J Food Microbiol. 2016 Dec 5;238:265-273. doi: 10.1016/j.ijfoodmicro.2016.09.026. Epub 2016 Sep 28.

PMID:
27710867
9.

Draft Genome Sequence of Corynebacterium variabile Mu292, Isolated from Munster, a French Smear-Ripened Cheese.

Dugat-Bony E, Sarthou AS, Loux V, Vidal M, Bonnarme P, Irlinger F, Layec S.

Genome Announc. 2016 Jul 21;4(4). pii: e00669-16. doi: 10.1128/genomeA.00669-16.

10.

Investigation of the Activity of the Microorganisms in a Reblochon-Style Cheese by Metatranscriptomic Analysis.

Monnet C, Dugat-Bony E, Swennen D, Beckerich JM, Irlinger F, Fraud S, Bonnarme P.

Front Microbiol. 2016 Apr 20;7:536. doi: 10.3389/fmicb.2016.00536. eCollection 2016.

11.

The effect of reduced sodium chloride content on the microbiological and biochemical properties of a soft surface-ripened cheese.

Dugat-Bony E, Sarthou AS, Perello MC, de Revel G, Bonnarme P, Helinck S.

J Dairy Sci. 2016 Apr;99(4):2502-2511. doi: 10.3168/jds.2015-10502. Epub 2016 Feb 4.

12.

Survival of cheese-ripening microorganisms in a dynamic simulator of the gastrointestinal tract.

Adouard N, Magne L, Cattenoz T, Guillemin H, Foligné B, Picque D, Bonnarme P.

Food Microbiol. 2016 Feb;53(Pt A):30-40. doi: 10.1016/j.fm.2015.03.002. Epub 2015 May 15.

PMID:
26611167
13.

Overview of a surface-ripened cheese community functioning by meta-omics analyses.

Dugat-Bony E, Straub C, Teissandier A, Onésime D, Loux V, Monnet C, Irlinger F, Landaud S, Leclercq-Perlat MN, Bento P, Fraud S, Gibrat JF, Aubert J, Fer F, Guédon E, Pons N, Kennedy S, Beckerich JM, Swennen D, Bonnarme P.

PLoS One. 2015 Apr 13;10(4):e0124360. doi: 10.1371/journal.pone.0124360. eCollection 2015. Review.

14.

Growth and adaptation of microorganisms on the cheese surface.

Monnet C, Landaud S, Bonnarme P, Swennen D.

FEMS Microbiol Lett. 2015 Jan;362(1):1-9. doi: 10.1093/femsle/fnu025. Epub 2014 Dec 4. Review.

15.

In vitro characterization of the digestive stress response and immunomodulatory properties of microorganisms isolated from smear-ripened cheese.

Adouard N, Foligné B, Dewulf J, Bouix M, Picque D, Bonnarme P.

Int J Food Microbiol. 2015 Mar 16;197:98-107. doi: 10.1016/j.ijfoodmicro.2014.12.011. Epub 2014 Dec 18.

PMID:
25589362
16.

Investigation of Geotrichum candidum gene expression during the ripening of Reblochon-type cheese by reverse transcription-quantitative PCR.

Castellote J, Fraud S, Irlinger F, Swennen D, Fer F, Bonnarme P, Monnet C.

Int J Food Microbiol. 2015 Feb 2;194:54-61. doi: 10.1016/j.ijfoodmicro.2014.11.009. Epub 2014 Nov 14.

PMID:
25461609
17.

New insights into sulfur metabolism in yeasts as revealed by studies of Yarrowia lipolytica.

Hébert A, Forquin-Gomez MP, Roux A, Aubert J, Junot C, Heilier JF, Landaud S, Bonnarme P, Beckerich JM.

Appl Environ Microbiol. 2013 Feb;79(4):1200-11. doi: 10.1128/AEM.03259-12. Epub 2012 Dec 7.

18.

Quantification of yeast and bacterial gene transcripts in retail cheeses by reverse transcription-quantitative PCR.

Monnet C, Straub C, Castellote J, Onesime D, Bonnarme P, Irlinger F.

Appl Environ Microbiol. 2013 Jan;79(2):469-77. doi: 10.1128/AEM.02360-12. Epub 2012 Nov 2.

19.

Genome sequence of Staphylococcus equorum subsp. equorum Mu2, isolated from a French smear-ripened cheese.

Irlinger F, Loux V, Bento P, Gibrat JF, Straub C, Bonnarme P, Landaud S, Monnet C.

J Bacteriol. 2012 Sep;194(18):5141-2. doi: 10.1128/JB.01038-12.

20.

Genome sequence of Corynebacterium casei UCMA 3821, isolated from a smear-ripened cheese.

Monnet C, Loux V, Bento P, Gibrat JF, Straub C, Bonnarme P, Landaud S, Irlinger F.

J Bacteriol. 2012 Feb;194(3):738-9. doi: 10.1128/JB.06496-11.

21.

S-methyl thioesters are produced from fatty acids and branched-chain amino acids by brevibacteria: focus on L-leucine catabolic pathway and identification of acyl-CoA intermediates.

Sourabié AM, Spinnler HE, Bourdat-Deschamps M, Tallon R, Landaud S, Bonnarme P.

Appl Microbiol Biotechnol. 2012 Feb;93(4):1673-83. doi: 10.1007/s00253-011-3500-3. Epub 2011 Aug 21.

PMID:
21858675
22.

Exploration of sulfur metabolism in the yeast Kluyveromyces lactis.

Hébert A, Forquin-Gomez MP, Roux A, Aubert J, Junot C, Loux V, Heilier JF, Bonnarme P, Beckerich JM, Landaud S.

Appl Microbiol Biotechnol. 2011 Sep;91(5):1409-23. doi: 10.1007/s00253-011-3481-2. Epub 2011 Jul 28.

PMID:
21796381
23.

Global regulation of the response to sulfur availability in the cheese-related bacterium Brevibacterium aurantiacum.

Forquin MP, Hébert A, Roux A, Aubert J, Proux C, Heilier JF, Landaud S, Junot C, Bonnarme P, Martin-Verstraete I.

Appl Environ Microbiol. 2011 Feb;77(4):1449-59. doi: 10.1128/AEM.01708-10. Epub 2010 Dec 17.

24.

A proteomic and transcriptomic view of amino acids catabolism in the yeast Yarrowia lipolytica.

Mansour S, Bailly J, Delettre J, Bonnarme P.

Proteomics. 2009 Oct;9(20):4714-25. doi: 10.1002/pmic.200900161.

PMID:
19764064
25.

Investigation of associations of Yarrowia lipolytica, Staphylococcus xylosus, and Lactococcus lactis in culture as a first step in microbial interaction analysis.

Mansour S, Bailly J, Landaud S, Monnet C, Sarthou AS, Cocaign-Bousquet M, Leroy S, Irlinger F, Bonnarme P.

Appl Environ Microbiol. 2009 Oct;75(20):6422-30. doi: 10.1128/AEM.00228-09. Epub 2009 Aug 14.

26.

Identification of brevibacteriaceae by multilocus sequence typing and comparative genomic hybridization analyses.

Forquin MP, Duvergey H, Proux C, Loux V, Mounier J, Landaud S, Coppée JY, Gibrat JF, Bonnarme P, Martin-Verstraete I, Vallaeys T.

Appl Environ Microbiol. 2009 Oct;75(19):6406-9. doi: 10.1128/AEM.00224-09. Epub 2009 Jul 31.

27.

Effects of Proteus vulgaris growth on the establishment of a cheese microbial community and on the production of volatile aroma compounds in a model cheese.

Deetae P, Mounier J, Bonnarme P, Spinnler HE, Irlinger F, Helinck S.

J Appl Microbiol. 2009 Oct;107(4):1404-13. doi: 10.1111/j.1365-2672.2009.04315.x. Epub 2009 Apr 24.

28.

Growth and aroma contribution of Microbacterium foliorum, Proteus vulgaris and Psychrobacter sp. during ripening in a cheese model medium.

Deetae P, Spinnler HE, Bonnarme P, Helinck S.

Appl Microbiol Biotechnol. 2009 Feb;82(1):169-77. doi: 10.1007/s00253-008-1805-7. Epub 2008 Dec 16.

PMID:
19083231
29.

Lactate and amino acid catabolism in the cheese-ripening yeast Yarrowia lipolytica.

Mansour S, Beckerich JM, Bonnarme P.

Appl Environ Microbiol. 2008 Nov;74(21):6505-12. doi: 10.1128/AEM.01519-08. Epub 2008 Sep 5.

30.

Identification of a powerful aroma compound in munster and camembert cheeses: ethyl 3-mercaptopropionate.

Sourabié AM, Spinnler HE, Bonnarme P, Saint-Eve A, Landaud S.

J Agric Food Chem. 2008 Jun 25;56(12):4674-80. doi: 10.1021/jf800307d. Epub 2008 May 31.

PMID:
18512934
31.

Transcriptional analysis of L-methionine catabolism in the cheese-ripening yeast Yarrowia lipolytica in relation to volatile sulfur compound biosynthesis.

Cholet O, Hénaut A, Hébert A, Bonnarme P.

Appl Environ Microbiol. 2008 Jun;74(11):3356-67. doi: 10.1128/AEM.00644-07. Epub 2008 Apr 4.

32.

The effect of cysteine on production of volatile sulphur compounds by cheese-ripening bacteria.

del Castillo-Lozano ML, Mansour S, Tâche R, Bonnarme P, Landaud S.

Int J Food Microbiol. 2008 Mar 20;122(3):321-7. doi: 10.1016/j.ijfoodmicro.2007.12.025. Epub 2008 Jan 12.

PMID:
18262300
33.

Formation of volatile sulfur compounds and metabolism of methionine and other sulfur compounds in fermented food.

Landaud S, Helinck S, Bonnarme P.

Appl Microbiol Biotechnol. 2008 Jan;77(6):1191-205. Epub 2007 Dec 7. Review.

PMID:
18064452
34.

Production of volatile aroma compounds by bacterial strains isolated from different surface-ripened French cheeses.

Deetae P, Bonnarme P, Spinnler HE, Helinck S.

Appl Microbiol Biotechnol. 2007 Oct;76(5):1161-71. Epub 2007 Aug 14.

PMID:
17701035
35.

Comparison of volatile sulphur compound production by cheese-ripening yeasts from methionine and methionine-cysteine mixtures.

López Del Castillo-Lozano M, Delile A, Spinnler HE, Bonnarme P, Landaud S.

Appl Microbiol Biotechnol. 2007 Jul;75(6):1447-54. Epub 2007 Apr 13.

PMID:
17431610
36.

Gene expression and biochemical analysis of cheese-ripening yeasts: focus on catabolism of L-methionine, lactate, and lactose.

Cholet O, Hénaut A, Casaregola S, Bonnarme P.

Appl Environ Microbiol. 2007 Apr;73(8):2561-70. Epub 2007 Feb 16.

37.

Evaluation of a quantitative screening method for hydrogen sulfide production by cheese-ripening microorganisms: the first step towards l-cysteine catabolism.

Lopez del Castillo Lozano M, Tâche R, Bonnarme P, Landaud S.

J Microbiol Methods. 2007 Apr;69(1):70-7. Epub 2007 Jan 23.

PMID:
17250912
38.

Transcriptional analysis of L-methionine catabolism in Brevibacterium linens ATCC9175.

Cholet O, Hénaut A, Bonnarme P.

Appl Microbiol Biotechnol. 2007 Apr;74(6):1320-32. Epub 2007 Jan 16.

PMID:
17225104
39.

Kluyveromyces lactis and Saccharomyces cerevisiae, two potent deacidifying and volatile-sulphur-aroma-producing microorganisms of the cheese ecosystem.

Kagkli DM, Tâche R, Cogan TM, Hill C, Casaregola S, Bonnarme P.

Appl Microbiol Biotechnol. 2006 Nov;73(2):434-42. Epub 2006 Jun 8.

PMID:
16847604
40.

L-methionine degradation pathway in Kluyveromyces lactis: identification and functional analysis of the genes encoding L-methionine aminotransferase.

Kagkli DM, Bonnarme P, Neuvéglise C, Cogan TM, Casaregola S.

Appl Environ Microbiol. 2006 May;72(5):3330-5.

41.
42.

Involvement of a branched-chain aminotransferase in production of volatile sulfur compounds in Yarrowia lipolytica.

Bondar DC, Beckerich JM, Bonnarme P.

Appl Environ Microbiol. 2005 Aug;71(8):4585-91.

43.

Genetic transformation of Brevibacterium linens strains producing high amounts of diverse sulphur compounds.

Nardi M, Sextius P, Bonnarme P, Spinnler HE, Monnet V, Irlinger F.

J Dairy Res. 2005 May;72(2):179-87.

PMID:
15909683
44.

The addition of Propionibacterium freudenreichii to Raclette cheese induces biochemical changes and enhances flavor development.

Thierry A, Maillard MB, Bonnarme P, Roussel E.

J Agric Food Chem. 2005 May 18;53(10):4157-65.

PMID:
15884854
45.
46.

Identification and functional analysis of the gene encoding methionine-gamma-lyase in Brevibacterium linens.

Amarita F, Yvon M, Nardi M, Chambellon E, Delettre J, Bonnarme P.

Appl Environ Microbiol. 2004 Dec;70(12):7348-54.

47.

Methylthioacetaldehyde, a possible intermediate metabolite for the production of volatile sulphur compounds from L-methionine by Lactococcus lactis.

Bonnarme P, Amarita F, Chambellon E, Semon E, Spinnler HE, Yvon M.

FEMS Microbiol Lett. 2004 Jul 1;236(1):85-90.

48.
49.

Dual influence of the carbon source and L-methionine on the synthesis of sulphur compounds in the cheese-ripening yeast Geotrichum candidum.

Arfi K, Tâche R, Spinnler HE, Bonnarme P.

Appl Microbiol Biotechnol. 2003 May;61(4):359-65. Epub 2003 Feb 11.

PMID:
12743766
50.

Production of volatile compounds by cheese-ripening yeasts: requirement for a methanethiol donor for S-methyl thioacetate synthesis by Kluyveromyces lactis.

Arfi K, Spinnler HE, Tache R, Bonnarme P.

Appl Microbiol Biotechnol. 2002 Mar;58(4):503-10. Epub 2002 Feb 1.

PMID:
11954798

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