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Results: 1-9 |
Results: 9
Dynamics of the microbial community responsible for traditional sour cassava starch fermentation studied by denaturing gradient gel electrophoresis and quantitative rRNA hybridization
Authors: Ampe, F Sirvent, A Zakhia, N
Citation: F. Ampe et al., Dynamics of the microbial community responsible for traditional sour cassava starch fermentation studied by denaturing gradient gel electrophoresis and quantitative rRNA hybridization, INT J F MIC, 65(1-2), 2001, pp. 45-54
The composite genome of the legume symbiont Sinorhizobium meliloti
Authors: Galibert, F Finan, TM Long, SR Puhler, A Abola, P Ampe, F Barloy-Hubler, F Barnett, MJ Becker, A Boistard, P Bothe, G Boutry, M Bowser, L Buhrmester, J Cadieu, E Capela, D Chain, P Cowie, A Davis, RW Dreano, S Federspiel, NA Fisher, RF Gloux, S Godrie, T Goffeau, A Golding, B Gouzy, J Gurjal, M Hernandez-Lucas, I Hong, A Huizar, L Hyman, RW Jones, T Kahn, D Kahn, ML Kalman, S Keating, DH Kiss, E Komp, C Lalaure, V Masuy, D Palm, C Peck, MC Pohl, TM Portetelle, D Purnelle, B Ramsperger, U Surzycki, R Thebault, P Vandenbol, M Vorholter, FJ Weidner, S Wells, DH Wong, K Yeh, KC Batut, J
Citation: F. Galibert et al., The composite genome of the legume symbiont Sinorhizobium meliloti, SCIENCE, 293(5530), 2001, pp. 668-672
Analysis of the chromosome sequence of the legume symbiont Sinorhizobium meliloti strain 1021
Authors: Capela, D Barloy-Hubler, F Gouzy, J Bothe, G Ampe, F Batut, J Boistard, P Becker, A Boutry, M Cadieu, E Dreano, S Gloux, S Godrie, T Goffeau, A Kahn, D Kiss, E Lelaure, V Masuy, D Pohl, T Portetelle, D Puhler, A Purnelle, B Ramsperger, U Renard, C Thebault, P Vandenbol, M Weidner, S Galibert, F
Citation: D. Capela et al., Analysis of the chromosome sequence of the legume symbiont Sinorhizobium meliloti strain 1021, P NAS US, 98(17), 2001, pp. 9877-9882
Molecular diversity of lactic acid bacteria from cassava sour starch (Colombia)
Authors: Ben Omar, N Ampe, F Raimbault, M Guyot, JP Tailliez, P
Citation: N. Ben Omar et al., Molecular diversity of lactic acid bacteria from cassava sour starch (Colombia), SYST APPL M, 23(2), 2000, pp. 285-291
Cluster analysis, richness and biodiversity indexes derived from denaturing gradient gel electrophoresis fingerprints of bacterial communities demonstrate that traditional maize fermentations are driven by the transformationprocess
Authors: Ampe, F Miambi, E
Citation: F. Ampe et E. Miambi, Cluster analysis, richness and biodiversity indexes derived from denaturing gradient gel electrophoresis fingerprints of bacterial communities demonstrate that traditional maize fermentations are driven by the transformationprocess, INT J F MIC, 60(1), 2000, pp. 91-97
Microbial community dynamics during production of the Mexican fermented maize dough pozol
Authors: ben Omar, N Ampe, F
Citation: N. Ben Omar et F. Ampe, Microbial community dynamics during production of the Mexican fermented maize dough pozol, APPL ENVIR, 66(9), 2000, pp. 3664-3673
Design and evaluation of a Lactobacillus manihotivorans species-specific rRNA-targeted hybridization probe and its application to the study of sour cassava fermentation
Authors: Ampe, F
Citation: F. Ampe, Design and evaluation of a Lactobacillus manihotivorans species-specific rRNA-targeted hybridization probe and its application to the study of sour cassava fermentation, APPL ENVIR, 66(5), 2000, pp. 2224-2226
Culture-independent quantification of physiologically-active microbial groups in fermented foods using rRNA-targeted oligonucleotide probes: application to pozol, a Mexican lactic acid fermented maize dough
Authors: Ampe, F ben Omar, N Guyot, JP
Citation: F. Ampe et al., Culture-independent quantification of physiologically-active microbial groups in fermented foods using rRNA-targeted oligonucleotide probes: application to pozol, a Mexican lactic acid fermented maize dough, J APPL MICR, 87(1), 1999, pp. 131-140
Polyphasic study of the spatial distribution of microorganisms in Mexican pozol, a fermented maize dough, demonstrates the need for cultivation-independent methods to investigate traditional fermentations
Authors: Ampe, F Ben Omar, N Moizan, C Wacher, C Guyot, JP
Citation: F. Ampe et al., Polyphasic study of the spatial distribution of microorganisms in Mexican pozol, a fermented maize dough, demonstrates the need for cultivation-independent methods to investigate traditional fermentations, APPL ENVIR, 65(12), 1999, pp. 5464-5473
Risultati: 1-9 |