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Understanding the Mechanisms of Positive Microbial Interactions That Benefit Lactic Acid Bacteria Co-cultures

Frontiers in microbiology, 2020-09, Vol.11, p.2088-2088

2020

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Dairy starters and fermented dairy products modulate gut mucosal immunity

Immunology letters, 2022-12, Vol.251-252, p.91-102

2022

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Positive Interactions Between Lactic Acid Bacteria Could Be Mediated by Peptides Containing Branched-Chain Amino Acids

Frontiers in microbiology, 2022-01, Vol.12, p.793136-793136

2022

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Development of innovative fermented products by exploiting the diversity of immunomodulatory properties and fermentative activity of lactic and propionic acid bacteria

Food research international, 2023-04, Vol.166, p.112557-112557, Article 112557

2023

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Bacterial Colonies in Solid Media and Foods: A Review on Their Growth and Interactions with the Micro-Environment

Frontiers in microbiology, 2015-12, Vol.6, p.1284-1284

2015

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Function-Driven Design of Lactic Acid Bacteria Co-cultures to Produce New Fermented Food Associating Milk and Lupin

Frontiers in microbiology, 2020-11, Vol.11, p.584163-584163

2020

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Differential Adaptation of Propionibacterium freudenreichii CIRM-BIA129 to Cow's Milk Versus Soymilk Environments Modulates Its Stress Tolerance and Proteome

Frontiers in microbiology, 2020-12, Vol.11, p.549027-549027

2020

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Original features of cell-envelope proteinases of Lactobacillus helveticus. A review

International journal of food microbiology, 2011-03, Vol.146 (1), p.1-13

2011

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Mixed dairy and plant-based yogurt alternatives: Improving their physical and sensorial properties through formulation and lactic acid bacteria cocultures

Current research in food science, 2022-01, Vol.5, p.665-676

2022

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Quantitative proteomic analysis of bacterial enzymes released in cheese during ripening

International journal of food microbiology, 2012-04, Vol.155 (1-2), p.19-28

2012

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Attitudes and beliefs of French consumers towards innovative food products that mix dairy and plant-based components

International journal of gastronomy and food science, 2023-06, Vol.32, p.100725, Article 100725

2023

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From taste to purchase: Understanding the influence of sensory perceptions and informed tasting on plant-based product purchases - An extension of the theory of planned behavior

Journal of agriculture and food research, 2024-06, Vol.16, p.101188, Article 101188

2024

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Data from a proteomic comparative analysis highlight differential adaptation of Lactobacillus delbrueckii subsp. bulgaricus to cow milk versus to soy milk environments

Data in brief, 2022-12, Vol.45, p.108653-108653, Article 108653

2022

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Little Impact of NaCl Reduction in Swiss-Type Cheese

Frontiers in nutrition (Lausanne), 2022-06, Vol.9, p.888179-888179

2022

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Positive Interactions between Lactic Acid Bacteria Promoted by Nitrogen-Based Nutritional Dependencies

Applied and environmental microbiology, 2021-09, Vol.87 (20), p.e0105521

2021

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Taking Advantage of Bacterial Adaptation in Order to Optimize Industrial Production of Dry Propionibacterium freudenreichii

Microorganisms (Basel), 2019-10, Vol.7 (10), p.477

2019

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Comparison of electrospray and matrix-assisted laser desorption ionization on the same hybrid quadrupole time-of-flight tandem mass spectrometer : Application to bidimensional liquid chromatography of proteins from bovine milk fraction

Journal of Chromatography A, 2009-03, Vol.1216 (12), p.2424-2432

2009

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The stressing life of Lactobacillus delbrueckii subsp. bulgaricus in soy milk

Food microbiology, 2022-09, Vol.106, p.104042-104042, Article 104042

2022

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Positive Interactions between Lactic Acid Bacteria Promoted by Nitrogen-Based Nutritional Dependencies

Applied and environmental microbiology, 2021-09, Vol.87 (20)

2021

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Role of somatic cells on dairy processes and products: a review

Dairy science & technology, 2014, Vol.94 (6), p.517-538

2014

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Hydrolysis of Sequenced β-Casein Peptides Provides New Insight into Peptidase Activity from Thermophilic Lactic Acid Bacteria and Highlights Intrinsic Resistance of Phosphopeptides

Applied and Environmental Microbiology, 2000-12, Vol.66 (12), p.5360-5367

2000

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INRA's research in industrial biotechnology: For food, chemicals, materials and fuels

Innovative food science & emerging technologies, 2018-04, Vol.46, p.140-152

2018

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Characterization of the non-coagulating enzyme fraction of different milk-clotting preparations

Food science & technology, 2013-03, Vol.50 (2), p.459-468

2013

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Simultaneous Presence of PrtH and PrtH2 Proteinases in Lactobacillus helveticus Strains Improves Breakdown of the Pure αs₁-Casein

Applied and Environmental Microbiology, 2011-01, Vol.77 (1), p.179-186

2011

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prtH2, Not prtH, Is the Ubiquitous Cell Wall Proteinase Gene in Lactobacillus helveticus

Applied and Environmental Microbiology, 2009-05, Vol.75 (10), p.3238-3249

2009

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Understanding the Mechanisms of Positive Microbial Interactions That Benefit Lactic Acid Bacteria Co-cultures

Dairy starters and fermented dairy products modulate gut mucosal immunity

Positive Interactions Between Lactic Acid Bacteria Could Be Mediated by Peptides Containing Branched-Chain Amino Acids

Development of innovative fermented products by exploiting the diversity of immunomodulatory properties and fermentative activity of lactic and propionic acid bacteria

Bacterial Colonies in Solid Media and Foods: A Review on Their Growth and Interactions with the Micro-Environment

Function-Driven Design of Lactic Acid Bacteria Co-cultures to Produce New Fermented Food Associating Milk and Lupin

Differential Adaptation of Propionibacterium freudenreichii CIRM-BIA129 to Cow's Milk Versus Soymilk Environments Modulates Its Stress Tolerance and Proteome

Original features of cell-envelope proteinases of Lactobacillus helveticus. A review

Mixed dairy and plant-based yogurt alternatives: Improving their physical and sensorial properties through formulation and lactic acid bacteria cocultures

Quantitative proteomic analysis of bacterial enzymes released in cheese during ripening

Attitudes and beliefs of French consumers towards innovative food products that mix dairy and plant-based components

From taste to purchase: Understanding the influence of sensory perceptions and informed tasting on plant-based product purchases - An extension of the theory of planned behavior

Data from a proteomic comparative analysis highlight differential adaptation of Lactobacillus delbrueckii subsp. bulgaricus to cow milk versus to soy milk environments

Little Impact of NaCl Reduction in Swiss-Type Cheese

Positive Interactions between Lactic Acid Bacteria Promoted by Nitrogen-Based Nutritional Dependencies

Taking Advantage of Bacterial Adaptation in Order to Optimize Industrial Production of Dry Propionibacterium freudenreichii

Comparison of electrospray and matrix-assisted laser desorption ionization on the same hybrid quadrupole time-of-flight tandem mass spectrometer : Application to bidimensional liquid chromatography of proteins from bovine milk fraction

The stressing life of Lactobacillus delbrueckii subsp. bulgaricus in soy milk

Positive Interactions between Lactic Acid Bacteria Promoted by Nitrogen-Based Nutritional Dependencies

Role of somatic cells on dairy processes and products: a review

Hydrolysis of Sequenced β-Casein Peptides Provides New Insight into Peptidase Activity from Thermophilic Lactic Acid Bacteria and Highlights Intrinsic Resistance of Phosphopeptides

INRA's research in industrial biotechnology: For food, chemicals, materials and fuels

Characterization of the non-coagulating enzyme fraction of different milk-clotting preparations

Simultaneous Presence of PrtH and PrtH2 Proteinases in Lactobacillus helveticus Strains Improves Breakdown of the Pure αs₁-Casein

prtH2, Not prtH, Is the Ubiquitous Cell Wall Proteinase Gene in Lactobacillus helveticus

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