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Items: 19

1.

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.

2.

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.

3.

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.

4.

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.

5.

Physiological and biochemical responses of Yarrowia lipolytica to dehydration induced by air-drying and freezing.

Pénicaud C, Landaud S, Jamme F, Talbot P, Bouix M, Ghorbal S, Fonseca F.

PLoS One. 2014 Oct 28;9(10):e111138. doi: 10.1371/journal.pone.0111138. eCollection 2014.

6.

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.

7.

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.

8.

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.

9.

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
10.

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
11.

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.

12.

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.

13.

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.

14.

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
15.

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
16.

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
17.

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
18.

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
19.

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