Zobrazeno 1 - 10
of 153
pro vyhledávání: '"C. Divies"'
Publikováno v:
Journal of Applied Microbiology. 91:900-906
Aims: The influence of temperature, water activity and pH on the time necessary for germination of 90% of Penicillium chrysogenum conidia inoculated (T90) was determined. Methods and Results: A new experimental device was developed for easy monitorin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::eb53e9625837c40c54f668faa885e603
https://doi.org/10.1046/j.1365-2672.2001.01449.x
https://doi.org/10.1046/j.1365-2672.2001.01449.x
Publikováno v:
American Journal of Enology and Viticulture. 42:163-166
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d63234fae7343d414cb177c8bb06762b
https://doi.org/10.5344/ajev.1991.42.3.163
https://doi.org/10.5344/ajev.1991.42.3.163
Publikováno v:
Journal of molecular microbiology and biotechnology. 3(4)
The small heat shock protein (smHSP) family has been extensively studied in eukaryotic cells. SmHSP assemble into large multimeric structures and possess chaperone activity that can prevent protein aggregation in vitro. Few studies on prokaryotic smH
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::fe819c1f9ba9b55fdb5fb3c369446b6c
https://pubmed.ncbi.nlm.nih.gov/11545277
https://pubmed.ncbi.nlm.nih.gov/11545277
Publikováno v:
Journal of industrial microbiologybiotechnology. 28(6)
The influence of temperature (T) and water activity (aw) on the growth rate (mu) of seven moulds (Alternaria alternata, Aspergillus flavus, Cladosporium cladosporioides, Mucor racemosus, Penicillium chrysogenum, Rhizopus oryzae and Trichoderma harzia
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::26fba74d83365a93a2273b8a273e5b07
https://pubmed.ncbi.nlm.nih.gov/12032803
https://pubmed.ncbi.nlm.nih.gov/12032803
Publikováno v:
Biotechnology Letters. 7:821-826
Characteristics of a continuous reactor with Propionibacterium cells entrapped with Ca-alginate are described. For a dilution rate D=0.45 h−1, the gel produced 8 g.l−1 for volatile fatty acids and 0.18 g.l−1 for diacetylacetoin. The fiability o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f71cb27008adb340e9937e7ba1f6e28e
https://doi.org/10.1007/bf01025563
https://doi.org/10.1007/bf01025563
Autor:
M. H. Siess, C. Divies
Publikováno v:
European Journal of Applied Microbiology and Biotechnology. 12:10-15
The behaviour of Saccharomyces cerevisiae cells entrapped in a polyacrylamide gel was studied during their continuous function in an ethanol-producing reactor. Polymerization destroys 40% to 80% of the cells, depending on their physiological state. A
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::beb3a3f398fd63197797787f6191c84b
https://doi.org/10.1007/bf00508112
https://doi.org/10.1007/bf00508112
Autor:
C Divies
Publikováno v:
Biochimie. 54:1073-1083
Summary At pH 6.2, the growth curve noticed for Acetobacter rancens with ethanol as carbone substrate present 2 periods of growth. During the first period, the property of cells to oxydize acetate is much lower than that observed in a medium deprived
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::03a2a995bf5f6a028db107f3b8904ddf
https://doi.org/10.1016/s0300-9084(72)80059-2
https://doi.org/10.1016/s0300-9084(72)80059-2
Publikováno v:
Journal of the Institute of Brewing
Journal of the Institute of Brewing, Institute of Brewing, 1988, 94, pp.5-8
Journal of the Institute of Brewing, Institute of Brewing, 1988, 94, pp.5-8
Among the lactic microflora of ciders it was found that the species Leuconostoc oenos was predominant at the end of the alcoholic fermentation as well as at the end of the malo-lactic conversion. Among yeasts, the genera Saccharomyces was predominant
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::79228791b2d08acb005e35648d71d013
https://hal.inrae.fr/hal-02725440
https://hal.inrae.fr/hal-02725440
Autor:
C. Divies
Publikováno v:
Biotechnology Applications in Beverage Production ISBN: 9789401069922
Most fermented drinks have a vegetable origin. They result mainly from enzymic activities which can come either from the raw material or from microorganisms.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f7dfa5900bfaa2f95aed425c86f0cc5a
https://doi.org/10.1007/978-94-009-1113-0_11
https://doi.org/10.1007/978-94-009-1113-0_11
Autor:
C, Divies, M H, Siess
Publikováno v:
Annales de microbiologie. (4)
Study on L-malic acid catabolism by Lactobacillus casei cells immobilized into polyacrylamide gel lattice has shown that the pH profil of malic acid decarboxylase activity does not differ significantly from that of free cells. The apparent enzymatic
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::3b0e25997ec9fc2ff41914cd1d416b08
https://pubmed.ncbi.nlm.nih.gov/15492
https://pubmed.ncbi.nlm.nih.gov/15492