AAAAAA

   
Results: 1-10 |
Results: 10
Use of green fluorescent protein to monitor Lactobacillus sakei in fermented meat products
Authors: Gory, L Montel, MC Zagorec, M
Citation: L. Gory et al., Use of green fluorescent protein to monitor Lactobacillus sakei in fermented meat products, FEMS MICROB, 194(2), 2001, pp. 127-133
Use of molecular fingerprint for the study of complex microbial ecosystem.Application to AOC Salers cheese.
Authors: Godon, JJ Duthoit, F Delbes, C Millet, L Montel, MC
Citation: Jj. Godon et al., Use of molecular fingerprint for the study of complex microbial ecosystem.Application to AOC Salers cheese., LAIT, 81(1-2), 2001, pp. 257-262
Ability of meat starter cultures to catabolize leucine and evaluation of the degradation products by using an HPLC method
Authors: Larrouture, C Ardaillon, V Pepin, M Montel, MC
Citation: C. Larrouture et al., Ability of meat starter cultures to catabolize leucine and evaluation of the degradation products by using an HPLC method, FOOD MICROB, 17(5), 2000, pp. 563-570
Growth and effect of staphylococci and lactic acid bacteria on unsaturatedfree fatty acids
Authors: Talon, R Walter, D Montel, MC
Citation: R. Talon et al., Growth and effect of staphylococci and lactic acid bacteria on unsaturatedfree fatty acids, MEAT SCI, 54(1), 2000, pp. 41-47
Identification of Staphylococcus carnosus and Staphylococcus warneri isolated from meat by fluorescent in situ hybridization with 16S rRNA-targeted oligonucleotide probes
Authors: Gory, L Millet, L Godon, JJ Montel, MC
Citation: L. Gory et al., Identification of Staphylococcus carnosus and Staphylococcus warneri isolated from meat by fluorescent in situ hybridization with 16S rRNA-targeted oligonucleotide probes, SYST APPL M, 22(2), 1999, pp. 225-228
Tyramine production by a strain of Carnobacterium divergens inoculated in meat-fat mixture
Authors: Masson, F Johansson, G Montel, MC
Citation: F. Masson et al., Tyramine production by a strain of Carnobacterium divergens inoculated in meat-fat mixture, MEAT SCI, 52(1), 1999, pp. 65-69
Comparison of biogenic amine content in traditional and industrial French dry sausages
Authors: Montel, MC Masson, F Talon, R
Citation: Mc. Montel et al., Comparison of biogenic amine content in traditional and industrial French dry sausages, SCI ALIMENT, 19(2), 1999, pp. 247-254
Effect of nitrate and incubation conditions on the production of catalase and nitrate reductase by staphylococci
Authors: Talon, R Walter, D Chartier, S Barriere, C Montel, MC
Citation: R. Talon et al., Effect of nitrate and incubation conditions on the production of catalase and nitrate reductase by staphylococci, INT J F MIC, 52(1-2), 1999, pp. 47-56
Factors influencing leucine catabolism by a strain of Staphylococcus carnosus
Authors: Masson, F Hinrichsen, L Talon, R Montel, MC
Citation: F. Masson et al., Factors influencing leucine catabolism by a strain of Staphylococcus carnosus, INT J F MIC, 49(3), 1999, pp. 173-178
Production of esters by Staphylococci
Authors: Talon, R Chastagnac, C Vergnais, L Montel, MC Berdague, JL
Citation: R. Talon et al., Production of esters by Staphylococci, INT J F MIC, 45(2), 1998, pp. 143-150
Risultati: 1-10 |