Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Aurore Vermassen"'
Autor:
Aurore Vermassen, Sabine Leroy, Régine Talon, Christian Provot, Magdalena Popowska, Mickaël Desvaux
Publikováno v:
Frontiers in Microbiology, Vol 10 (2019)
The cell wall (CW) of bacteria is an intricate arrangement of macromolecules, at least constituted of peptidoglycan (PG) but also of (lipo)teichoic acids, various polysaccharides, polyglutamate and/or proteins. During bacterial growth and division, t
Externí odkaz:
https://doaj.org/article/ce75b83964514c10bcaa98aa531be4f3
Publikováno v:
Microorganisms, Vol 5, Iss 3, p 52 (2017)
Staphylococcus xylosus belongs to the vast group of coagulase-negative staphylococci. It is frequently isolated from meat products, either fermented or salted and dried, and is commonly used as starter cultures in sausage manufacturing. Analysis of t
Externí odkaz:
https://doaj.org/article/40f5cbd0144b47448458750583dc1844
Autor:
Mickaël Desvaux, Sabine Leroy, Christian Provot, Régine Talon, Carine Andant, Aurore Vermassen
Publikováno v:
Microorganisms
Microorganisms, MDPI, 2019, 7 (11), pp.559-574. ⟨10.3390/microorganisms7110559⟩
Microorganisms, 2019, 7 (11), pp.559-574. ⟨10.3390/microorganisms7110559⟩
Volume 7
Issue 11
Microorganisms, MDPI, 2019, 7 (11), pp.559-574. ⟨10.3390/microorganisms7110559⟩
Microorganisms, 2019, 7 (11), pp.559-574. ⟨10.3390/microorganisms7110559⟩
Volume 7
Issue 11
International audience; Some staphylococcal species are opportunistic pathogens of humans and/or animals with Staphylococcus epidermidis as one of the most important. It causes a broad spectrum of diseases in humans and animals. This species is able
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::41a08795e68f60762b761b2b96bdef9f
https://hal.inrae.fr/hal-02624652
https://hal.inrae.fr/hal-02624652
Publikováno v:
International Journal of Food Microbiology
International Journal of Food Microbiology, Elsevier, 2016, 225, pp.20-26. ⟨10.1016/j.ijfoodmicro.2016.03.005⟩
International Journal of Food Microbiology (225), 20-26. (2016)
International Journal of Food Microbiology, Elsevier, 2016, 225, pp.20-26. ⟨10.1016/j.ijfoodmicro.2016.03.005⟩
International Journal of Food Microbiology (225), 20-26. (2016)
International audience; Staphylococcus xylosus is frequently isolated from food of animal origin. Moreover, this species is one of the major starter cultures used for meat fermentation. Iron is a key element for growth and survival of bacteria. Meat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::61d2eb4dd00f84441c4ca1fc1bbe2d1a
https://doi.org/10.1016/j.ijfoodmicro.2016.03.005
https://doi.org/10.1016/j.ijfoodmicro.2016.03.005
Autor:
Régine Talon, Aurore Vermassen, Valérie Laroute, Pierre Micheau, Emilie Dordet-Frisoni, Anne de la Foye, Sabine Leroy
Publikováno v:
Frontiers in Microbiology (7), . (2016)
Frontiers in Microbiology, Vol 7 (2016)
Frontiers in Microbiology
Frontiers in Microbiology, Frontiers Media, 2016, 7, ⟨10.3389/fmicb.2016.00087⟩
Frontiers in Microbiology, Vol 7 (2016)
Frontiers in Microbiology
Frontiers in Microbiology, Frontiers Media, 2016, 7, ⟨10.3389/fmicb.2016.00087⟩
International audience; Staphylococcus xylosus is commonly used as starter culture for meat fermentation. Its technological properties are mainly characterized in vitro, but the molecular mechanisms for its adaptation to meat remain unknown. A global
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ab84f494162db34c6cb7a57727bb1fe7
http://prodinra.inra.fr/record/347883
http://prodinra.inra.fr/record/347883
Staphylococci are widespread in nature. They are commonly found on human and animal skin and on mucous membranes. The genus Staphylococcus includes many species. They are divided into coagulase-positive staphylococci (CPS) and coagulase-negative stap
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::310be486fc818c21e316e5aa02a61ed6
https://doi.org/10.1016/b978-0-12-384947-2.00656-5
https://doi.org/10.1016/b978-0-12-384947-2.00656-5
Publikováno v:
Frontiers in Microbiology
Frontiers in Microbiology, Frontiers Media, 2014, 5, n.p. ⟨10.3389/fmicb.2014.00691⟩
Frontiers in Microbiology (5), n.p.. (2014)
Frontiers in Microbiology, Vol 5 (2014)
Frontiers in Microbiology, Frontiers Media, 2014, 5, n.p. ⟨10.3389/fmicb.2014.00691⟩
Frontiers in Microbiology (5), n.p.. (2014)
Frontiers in Microbiology, Vol 5 (2014)
International audience; Staphylococcus xylosus is one of the major starter cultures used for meat fermentation because of its crucial role in the reduction of nitrate to nitrite which contributes to color and flavor development. Despite longstanding
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::51311500f404edfac43bb27a53a4ae14
https://doi.org/10.3389/fmicb.2014.00691
https://doi.org/10.3389/fmicb.2014.00691