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The effect of reduced sodium chloride content on the microbiological and biochemical properties of a soft surface-ripened cheese

Journal of dairy science, 2016-04, Vol.99 (4), p.2502-2511

2016

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Geotrichum candidum gene expression and metabolite accumulation inside the cells reflect the strain oxidative stress sensitivity and ability to produce flavour compounds

FEMS yeast research, 2019-01, Vol.19 (1), p.1-9

2019

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Lactate and Amino Acid Catabolism in the Cheese-Ripening Yeast Yarrowia lipolytica

Applied and Environmental Microbiology, 2008-11, Vol.74 (21), p.6505-6512

2008

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Effects of Proteus vulgaris growth on the establishment of a cheese microbial community and on the production of volatile aroma compounds in a model cheese

Journal of applied microbiology, 2009-10, Vol.107 (4), p.1404-1413

2009

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Diversity of l-Methionine Catabolism Pathways in Cheese-Ripening Bacteria

Applied and Environmental Microbiology, 2000-12, Vol.66 (12), p.5514-5517

2000

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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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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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The rheological and microstructural properties of pea, milk, mixed pea/milk gels and gelled emulsions designed by thermal, acid, and enzyme treatments

Food hydrocolloids, 2018-04, Vol.77, p.75-84

2018

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Comparison of volatile sulphur compound production by cheese-ripening yeasts from methionine and methionine-cysteine mixtures

Applied microbiology and biotechnology, 2007-07, Vol.75 (6), p.1447-1454

2007

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Production of sulfur compounds by several yeasts of technological interest for cheese ripening

International dairy journal, 2001-01, Vol.11 (4), p.245-252

2001

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Production of volatile compounds by cheese-ripening yeasts: requirement for a methanethiol donor for S-methyl thioacetate synthesis by Kluyveromyces lactis

Applied microbiology and biotechnology, 2002-03, Vol.58 (4), p.503-510

2002

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Prospects for the microbial production of food flavours

Trends in Food Science & Technology, 1996-09, Vol.7 (9), p.285-293

1996

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Mn(II) regulation of lignin peroxidases and manganese-dependent peroxidases from lignin-degrading white rot fungi

Applied and Environmental Microbiology, 1990-01, Vol.56 (1), p.210-217

1990

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Evaluation of a quantitative screening method for hydrogen sulfide production by cheese-ripening microorganisms: The first step towards l-cysteine catabolism

Journal of microbiological methods, 2007-04, Vol.69 (1), p.70-77

2007

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The effect of cysteine on production of volatile sulphur compounds by cheese-ripening bacteria

International journal of food microbiology, 2008-03, Vol.122 (3), p.321-327

2008

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Itaconate biosynthesis in Aspergillus terreus

Journal of Bacteriology, 1995-06, Vol.177 (12), p.3573-3578

1995

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Importance of curd-neutralising yeasts on the aromatic potential of Brevibacterium linens during cheese ripening

International dairy journal, 2005-06, Vol.15 (6), p.883-891

2005

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Development and validation of a plate technique for screening of microorganisms that produce volatile sulfur compounds

Analytical biochemistry, 2005-03, Vol.338 (2), p.299-305

2005

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Novel scheme for biosynthesis of aryl metabolites from L-phenylalanine in the fungus Bjerkandera adusta

Applied and environmental microbiology, 2000-04, Vol.66 (4), p.1517-1522

2000

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Dual influence of the carbon source and L-methionine on the synthesis of sulphur compounds in the cheese-ripening yeast Geotrichum candidum

Applied microbiology and biotechnology, 2003-05, Vol.61 (4), p.359-365

2003

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Methylthioacetaldehyde, a possible intermediate metabolite for the production of volatile sulphur compounds from l-methionine by Lactococcus lactis

FEMS microbiology letters, 2004-07, Vol.236 (1), p.85-90

2004

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The rheological and microstructural properties of pea, milk, mixed pea/milk gels and gelled emulsions designed by thermal, acid, and enzyme treatments

Food hydrocolloids, 2018-04, Vol.77, p.75-84

2018

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Toward a control of lignin and manganese peroxidases hypersecretion by Phanerochaete chrysosporium in agitated vessels: evidence of the superiority of pneumatic bioreactors on mechanically agitated bioreactors

Biotechnology and bioengineering, 1993-02, Vol.41 (4), p.440-450

1993

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Production, identification, and toxicity of gamma-decalactone and 4-hydroxydecanoic acid from Sporidiobolus spp

Applied and environmental microbiology, 1996, Vol.62 (8), p.2826-2831

1996

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Identification and functional analysis of the gene encoding methionine-gamma-lyase in Brevibacterium linens

Applied and Environmental Microbiology, 2004-12, Vol.70 (12), p.7348-7354

2004

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The effect of reduced sodium chloride content on the microbiological and biochemical properties of a soft surface-ripened cheese

Geotrichum candidum gene expression and metabolite accumulation inside the cells reflect the strain oxidative stress sensitivity and ability to produce flavour compounds

Lactate and Amino Acid Catabolism in the Cheese-Ripening Yeast Yarrowia lipolytica

Effects of Proteus vulgaris growth on the establishment of a cheese microbial community and on the production of volatile aroma compounds in a model cheese

Diversity of l-Methionine Catabolism Pathways in Cheese-Ripening Bacteria

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

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

The rheological and microstructural properties of pea, milk, mixed pea/milk gels and gelled emulsions designed by thermal, acid, and enzyme treatments

Comparison of volatile sulphur compound production by cheese-ripening yeasts from methionine and methionine-cysteine mixtures

Production of sulfur compounds by several yeasts of technological interest for cheese ripening

Production of volatile compounds by cheese-ripening yeasts: requirement for a methanethiol donor for S-methyl thioacetate synthesis by Kluyveromyces lactis

Prospects for the microbial production of food flavours

Mn(II) regulation of lignin peroxidases and manganese-dependent peroxidases from lignin-degrading white rot fungi

Evaluation of a quantitative screening method for hydrogen sulfide production by cheese-ripening microorganisms: The first step towards l-cysteine catabolism

The effect of cysteine on production of volatile sulphur compounds by cheese-ripening bacteria

Itaconate biosynthesis in Aspergillus terreus

Importance of curd-neutralising yeasts on the aromatic potential of Brevibacterium linens during cheese ripening

Development and validation of a plate technique for screening of microorganisms that produce volatile sulfur compounds

Novel scheme for biosynthesis of aryl metabolites from L-phenylalanine in the fungus Bjerkandera adusta

Dual influence of the carbon source and L-methionine on the synthesis of sulphur compounds in the cheese-ripening yeast Geotrichum candidum

Methylthioacetaldehyde, a possible intermediate metabolite for the production of volatile sulphur compounds from l-methionine by Lactococcus lactis

The rheological and microstructural properties of pea, milk, mixed pea/milk gels and gelled emulsions designed by thermal, acid, and enzyme treatments

Toward a control of lignin and manganese peroxidases hypersecretion by Phanerochaete chrysosporium in agitated vessels: evidence of the superiority of pneumatic bioreactors on mechanically agitated bioreactors

Production, identification, and toxicity of gamma-decalactone and 4-hydroxydecanoic acid from Sporidiobolus spp

Identification and functional analysis of the gene encoding methionine-gamma-lyase in Brevibacterium linens

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