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

Applied microbiology and biotechnology, 2008, Vol.77 (6), p.1191-1205

2008

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

PloS one, 2015-04, Vol.10 (4), p.e0124360-e0124360

2015

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Sensory Improvement of a Pea Protein-Based Product Using Microbial Co-Cultures of Lactic Acid Bacteria and Yeasts

Foods, 2020-03, Vol.9 (3), p.349

2020

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Growth and adaptation of microorganisms on the cheese surface

FEMS microbiology letters, 2015-01, Vol.362 (1), p.1-9

2015

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

Frontiers in microbiology, 2019-08, Vol.10, p.1901-1901

2019

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

PloS one, 2014-10, Vol.9 (10), p.e111138-e111138

2014

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Evidence for Distinct L-Methionine Catabolic Pathways in the Yeast Geotrichum candidum and the Bacterium Brevibacterium linens

Applied and Environmental Microbiology, 2006-03, Vol.72 (3), p.2155-2162

2006

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New Insights into Sulfur Metabolism in Yeasts as Revealed by Studies of Yarrowia lipolytica

Applied and Environmental Microbiology, 2013-02, Vol.79 (4), p.1200-1211

2013

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Global Regulation of the Response to Sulfur Availability in the Cheese-Related Bacterium Brevibacterium aurantiacum

Applied and Environmental Microbiology, 2011-02, Vol.77 (4), p.1449-1459

2011

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Genome Sequence of Staphylococcus equorum subsp. equorum Mu2, Isolated from a French Smear-Ripened Cheese

Journal of Bacteriology, 2012-09, Vol.194 (18), p.5141-5142

2012

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Exploration of sulfur metabolism in the yeast Kluyveromyces lactis

Applied microbiology and biotechnology, 2011-09, Vol.91 (5), p.1409-1423

2011

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Discrimination of spoiled beef and salmon stored under different atmospheres by an optoelectronic nose. Comparison with GC-MS measurements

Future foods : a dedicated journal for sustainability in food science, 2022-06, Vol.5, p.100106, Article 100106

2022

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Genome Sequence of Corynebacterium casei UCMA 3821, Isolated from a Smear-Ripened Cheese

Journal of Bacteriology, 2012-02, Vol.194 (3), p.738-739

2012

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Identification of a Powerful Aroma Compound in Munster and Camembert Cheeses: Ethyl 3-Mercaptopropionate

Journal of agricultural and food chemistry, 2008-06, Vol.56 (12), p.4674-4680

2008

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Identification of Brevibacteriaceae by Multilocus Sequence Typing and Comparative Genomic Hybridization Analyses

Applied and Environmental Microbiology, 2009-10, Vol.75 (19), p.6406-6409

2009

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Strong effect of Penicillium roqueforti populations on volatile and metabolic compounds responsible for aromas, flavor and texture in blue cheeses

International journal of food microbiology, 2021-09, Vol.354, p.109174-109174, Article 109174

2021

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Domestication of different varieties in the cheese-making fungus Geotrichum candidum

Peer community journal, 2023-05, Vol.3

2023

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Domestication of different varieties in the cheese-making fungus Geotrichum candidum

Peer community journal, 2023-05, Vol.3, Article e45

2023

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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

Applied microbiology and biotechnology, 2012-02, Vol.93 (4), p.1673-1683

2012

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Physiological and Biochemical Responses of Yarrowia lipolytica to Dehydration Induced by Air-Drying and Freezing: e111138

PloS one, 2014-10, Vol.9 (10)

2014

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Identification of Brevibacteriaceae by Multilocus Sequence Typing and Comparative Genomic Hybridization Analysers

Applied and environmental microbiology, 2009, Vol.75 (19), p.6406-6409

2009

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Investigation of Associations of Yarrowia lipolytica, Staphylococcus xylosus, and Lactococcus lactis in Culture as a First Step in Microbial Interaction Analysis

Applied and Environmental Microbiology, 2009-10, Vol.75 (20), p.6422-6430

2009

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Quantitative analysis of diacetyl, pentanedione and their precursors during beer fermentation by an accurate GC/MS method

Journal of the Institute of Brewing, 1998-03, Vol.104 (2), p.93-99

1998

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Modeling of the kinetics of higher alcohol and ester production based on CO2 emission with a view to control of beer flavor by temperature and top pressure

Journal of the American Society of Brewing Chemists, 2000-01, Vol.58 (4), p.167-174

2000

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

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

Sensory Improvement of a Pea Protein-Based Product Using Microbial Co-Cultures of Lactic Acid Bacteria and Yeasts

Growth and adaptation of microorganisms on the cheese surface

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

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

Evidence for Distinct L-Methionine Catabolic Pathways in the Yeast Geotrichum candidum and the Bacterium Brevibacterium linens

New Insights into Sulfur Metabolism in Yeasts as Revealed by Studies of Yarrowia lipolytica

Global Regulation of the Response to Sulfur Availability in the Cheese-Related Bacterium Brevibacterium aurantiacum

Genome Sequence of Staphylococcus equorum subsp. equorum Mu2, Isolated from a French Smear-Ripened Cheese

Exploration of sulfur metabolism in the yeast Kluyveromyces lactis

Discrimination of spoiled beef and salmon stored under different atmospheres by an optoelectronic nose. Comparison with GC-MS measurements

Genome Sequence of Corynebacterium casei UCMA 3821, Isolated from a Smear-Ripened Cheese

Identification of a Powerful Aroma Compound in Munster and Camembert Cheeses: Ethyl 3-Mercaptopropionate

Identification of Brevibacteriaceae by Multilocus Sequence Typing and Comparative Genomic Hybridization Analyses

Strong effect of Penicillium roqueforti populations on volatile and metabolic compounds responsible for aromas, flavor and texture in blue cheeses

Domestication of different varieties in the cheese-making fungus Geotrichum candidum

Domestication of different varieties in the cheese-making fungus Geotrichum candidum

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

Physiological and Biochemical Responses of Yarrowia lipolytica to Dehydration Induced by Air-Drying and Freezing: e111138

Identification of Brevibacteriaceae by Multilocus Sequence Typing and Comparative Genomic Hybridization Analysers

Investigation of Associations of Yarrowia lipolytica, Staphylococcus xylosus, and Lactococcus lactis in Culture as a First Step in Microbial Interaction Analysis

Quantitative analysis of diacetyl, pentanedione and their precursors during beer fermentation by an accurate GC/MS method

Modeling of the kinetics of higher alcohol and ester production based on CO2 emission with a view to control of beer flavor by temperature and top pressure

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