Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Ahoefa Ablavi Awussi"'
Autor:
Ahoefa Ablavi Awussi, Emeline Roux, Catherine Humeau, Zeeshan Hafeez, Bernard Maigret, Oun Ki Chang, Xavier Lecomte, Gérard Humbert, Laurent Miclo, Magali Genay, Clarisse Perrin, Annie Dary-Mourot
Publikováno v:
Microorganisms, Vol 9, Iss 11, p 2380 (2021)
Growth of the lactic acid bacterium Streptococcus thermophilus in milk depends on its capacity to hydrolyze proteins of this medium through its surface proteolytic activity. Thus, strains exhibiting the cell envelope proteinase (CEP) PrtS are able to
Externí odkaz:
https://doaj.org/article/afd0a01b163a48be9cde584709db5d0c
Autor:
Magali Genay, Emeline Roux, Catherine Humeau, Zeeshan Hafeez, Laurent Miclo, Oun Ki Chang, Gérard Humbert, Bernard Maigret, Annie Dary-Mourot, Ahoefa Ablavi Awussi, Xavier Lecomte, Clarisse Perrin
Publikováno v:
Microorganisms
Microorganisms, 2021, 9 (11), pp.2380. ⟨10.3390/microorganisms9112380⟩
Microorganisms, Vol 9, Iss 2380, p 2380 (2021)
Microorganisms, MDPI, 2021, 9 (11), pp.2380. ⟨10.3390/microorganisms9112380⟩
Volume 9
Issue 11
Microorganisms, 2021, 9 (11), pp.2380. ⟨10.3390/microorganisms9112380⟩
Microorganisms, Vol 9, Iss 2380, p 2380 (2021)
Microorganisms, MDPI, 2021, 9 (11), pp.2380. ⟨10.3390/microorganisms9112380⟩
Volume 9
Issue 11
Growth of the lactic acid bacterium Streptococcus thermophilus in milk depends on its capacity to hydrolyze proteins of this medium through its surface proteolytic activity. Thus, strains exhibiting the cell envelope proteinase (CEP) PrtS are able to
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1125f61a3ebd0224d4ee1f34e9466bee
https://hal.science/hal-03537548
https://hal.science/hal-03537548
Autor:
Yves Le Roux, Emilie Lorson, Stéphanie Blanquet-Diot, Sylvain Denis, Annie Dary, Clarisse Perrin, Ophélie Uriot, Yvonne Roussel, Sandrine Chalancon, Chantal Poirson, Monique Alric, Maira Junjua, Ahoefa Ablavi Awussi, Wessam Galia
Publikováno v:
Food Microbiology
Food Microbiology, Elsevier, 2016, 53 (A), pp.18-29. ⟨10.1016/j.fm.2015.05.007⟩
Food Microbiology, Elsevier, 2016, 53 (A), pp.18-29. ⟨10.1016/j.fm.2015.05.007⟩
19th Meeting of the Club of Lactic Acid Bacteria, Bordeaux, FRANCE, OCT 16-18, 2013; International audience; Streptococcus thermophilus, a lactic acid bacterium used to produce yogurts and cheeses is more and more considered for its potential probiot
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::19d8c443ba59aaa48e29c87c11769e66
https://hal.univ-lorraine.fr/hal-01575589
https://hal.univ-lorraine.fr/hal-01575589
Autor:
Nawara Jameh, Emeline Roux, Ahoefa Ablavi Awussi, Magali Genay, Annie Dary-Mourot, Clarisse Perrin, Wessam Galia
Publikováno v:
Food Research International
Food Research International, Elsevier, 2016, 86, pp.34-45. ⟨10.1016/j.foodres.2016.04.039⟩
Food Research International, Elsevier, 2016, 86, pp.34-45. ⟨10.1016/j.foodres.2016.04.039⟩
In silk analysis of the genome of Streptococcus thermophilus LMD-9 revealed that this strain has a potential new peptide/nickel ABC transporter. We named this system OTS for Oligopeptide Transporter of S. thermophilus. It is composed of a peptide/nic
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::505ddd82d33d3106995e44239cc53470
https://hal.archives-ouvertes.fr/hal-01533905
https://hal.archives-ouvertes.fr/hal-01533905
Autor:
Ahoefa Ablavi Awussi, Annie Dary-Mourot, Clarisse Perrin, Mounira Kebouchi, Magali Genay, Emeline Roux, Yves Le Roux, Xavier Lecomte, Wessam Galia, Claire Soligot
Publikováno v:
Applied Microbiology and Biotechnology
Applied Microbiology and Biotechnology, Springer Verlag, 2016, 100 (8), pp.3667-79. ⟨10.1007/s00253-016-7322-1⟩
Applied Microbiology and Biotechnology, Springer Verlag, 2016, 100 (8), pp.3667-79. ⟨10.1007/s00253-016-7322-1⟩
Streptococcus thermophilus (ST) is a lactic acid bacterium widely used in dairy industry and displays several properties which could be beneficial for host. The objective of this study was to investigate, in vitro, the implication of sortase A (SrtA)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::12bc1aff427464431009411e1084c8ec
https://hal.archives-ouvertes.fr/hal-01329214
https://hal.archives-ouvertes.fr/hal-01329214
Autor:
Philippe Langella, Emeline Roux, Jean-Marc Chatel, Maira Junjua, Annie Dary-Mourot, Noura Kechaou, Yvonne Roussel, Ahoefa Ablavi Awussi, Florian Chain, Yves Le Roux, Luis G. Bermúdez-Humarán, Clarisse Perrin
Publikováno v:
LWT-Food Science and Technology
LWT-Food Science and Technology, Elsevier, 2016, 70, pp.78-87. ⟨10.1016/j.lwt.2016.02.006⟩
LWT-Food Science and Technology, Elsevier, 2016, 70, pp.78-87. ⟨10.1016/j.lwt.2016.02.006⟩
In spite of its contribution to health benefits of yogurt, probiotic properties of Streptococcus thermophilus remain less explored. Hence, we evaluated the capacities of 30 strains of different origins, to resist the stresses prevailing in digestive
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::62704b0960fc24cbdf6fcadf05da3fad
https://hal.archives-ouvertes.fr/hal-01329215
https://hal.archives-ouvertes.fr/hal-01329215
Autor:
Emeline Roux, Annie Dary, Gérard Humbert, Laurent Miclo, Nawara Jameh, Julien Jardin, Clarisse Perrin, Oun Ki Chang, Ahoefa Ablavi Awussi
Publikováno v:
International Dairy Journal
International Dairy Journal, Elsevier, 2014, 38, pp.104-115. ⟨10.1016/j.idairyj.2014.01.008⟩
International Dairy Journal, Elsevier, 2014, 38, pp.104-115. ⟨10.1016/j.idairyj.2014.01.008⟩
Bioactive peptides can be produced from milk proteins in fermented products by proteases of lactic acid bacteria. The cell envelope protease (PrtS) of Streptococcus thermophilus is anchored at the cell wall, but we recently discovered that the 4F44 s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::276cf1066f44f5ad77eb5c52a181e77b
https://hal.archives-ouvertes.fr/hal-01209572
https://hal.archives-ouvertes.fr/hal-01209572