Zobrazeno 1 - 2
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pro vyhledávání: '"Benoit Thevenard"'
Autor:
Colette Besset, Sandrine Choinard, Françoise Rul, Patrick Boyaval, Benoit Thevenard, Véronique Monnet, Pascal Fourcassie
Publikováno v:
International Journal of Food Microbiology
International Journal of Food Microbiology, Elsevier, 2014, 177, pp.89-97. ⟨10.1016/j.ijfoodmicro.2014.02.011⟩
International Journal of Food Microbiology, Elsevier, 2014, 177, pp.89-97. ⟨10.1016/j.ijfoodmicro.2014.02.011⟩
Streptococcus thermophilus is a lactic acid bacterium of major importance to the dairy industry as it is found in numerous cheeses and is one of the two bacterial species involved in the fermentation of yogurt. Bacterial two-component signal transduc
Autor:
Benoit Thevenard, Patrick Boyaval, Françoise Rul, Véronique Monnet, Niriaina Rasoava, Pascal Fourcassie
Publikováno v:
International Journal of Food Microbiology
International Journal of Food Microbiology, Elsevier, 2011, 151 (2), pp.171-181. ⟨10.1016/j.ijfoodmicro.2011.08.019⟩
International Journal of Food Microbiology, Elsevier, 2011, 151 (2), pp.171-181. ⟨10.1016/j.ijfoodmicro.2011.08.019⟩
The lactic acid bacterium Streptococcus thermophilus (S. thermophilus) is widely used in the dairy industry. As a food bacterium, it has to cope with changing environments such as milk, yogurt, as well as the digestive tract, after the product has be
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c2ce74932a5eef361deb36679392de5f
https://hal.archives-ouvertes.fr/hal-01000625
https://hal.archives-ouvertes.fr/hal-01000625