Zobrazeno 1 - 10
of 57
pro vyhledávání: '"Dubois Dauphin, R."'
Publikováno v:
Biotechnologie, Agronomie, Société et Environnement, Vol 16, Iss 1, Pp 67-76 (2012)
Enterococci: advantages and drawbacks in biotechnology, a review. Enterococci are lactic acid bacteria that have been used for centuries in food processing. These microorganisms play a vital role in conservation (extension of shelf life) and in the b
Externí odkaz:
https://doaj.org/article/5a03b84d6cc34063ad6b0519c7635ac9
Autor:
Coulibaly, I., Dubois-Dauphin, R., Danthine, S., Majad, L., Mejoub, T., Destain, J., Béra, F., Wathelet, JP., Thonart, P.
Publikováno v:
Biotechnologie, Agronomie, Société et Environnement, Vol 15, Iss 2, Pp 287-299 (2011)
Preservation of industrial's lactic acid bacteria (probiotics) by freeze-drying. Majority of the lactic acid bacteria have important nutritional needs and do not have resistance against the environmental conditions surrounding their production (dryin
Externí odkaz:
https://doaj.org/article/6fdffa0e617b4d7d82920bbc03e003ec
Publikováno v:
Biotechnologie, Agronomie, Société et Environnement, Vol 14, Iss 2, Pp 279-288 (2010)
A one year epidemiological study was carried out between February 2005 and February 2006 in the southern part of Belgium to assess the Campylobacter prevalence in free-range broiler production. Three successive broiler flocks from six Belgian farms w
Externí odkaz:
https://doaj.org/article/28466b83cf71477389dd7ec00babc36c
Publikováno v:
Biotechnologie, Agronomie, Société et Environnement, Vol 13, Iss 3, Pp 349-356 (2009)
The aim of this work was to isolate and to characterize strains of lactic acid bacteria (LAB) with bacteriocin-like inhibitory activity from 27 traditional cheeses artisanal-produced obtained from different Peruvian regions. Twenty Gram+ and catalase
Externí odkaz:
https://doaj.org/article/0800ca54c5fa4490ad326fcf7ca85ee5
Publikováno v:
Biotechnologie, Agronomie, Société et Environnement, Vol 12, Iss 3, Pp 317-334 (2008)
Enteric Campylobacter spp. bacteria are human pathogens that frequently contaminate poultry flocks. Consumption of products from poultry origin may then lead to acute bacterial enteritis called campylobacteriosis of which prevalence is increasing for
Externí odkaz:
https://doaj.org/article/64af4e6f366a47d7b76c3933002ccb18
Publikováno v:
Biotechnologie, Agronomie, Société et Environnement, Vol 11, Iss 4, Pp 275-281 (2007)
A total of 220 strains of LAB isolated from 32 samples of traditional fermented food from Senegal were screened for bacteriocin production. Two bacteriocin producers, Lactococcus lactis subsp. lactis and Enterococcus faecium, were identified from 12
Externí odkaz:
https://doaj.org/article/6c773604ed9843a0a2abb41e8f80b2c2
Autor:
Ndoye, B., Lebecque, S., Dubois-Dauphin, R., Tounkara, L., Guiro, A.-T., Kere, C., Diawara, B., Thonart, P.
Publikováno v:
In Enzyme and Microbial Technology 2006 39(4):916-923
Publikováno v:
Planta, 1992 Jan 01. 188(4), 506-512.
Externí odkaz:
https://www.jstor.org/stable/23382322
Publikováno v:
Biotechnologie, Agronomie, Société et Environnement, Vol 14, Iss s2, Pp 583-584 (2010)
The total lipids of Tsukamurella paurometabola C-924 were analyzed after freeze-drying. Seven individual lipids classes were identified namely neutral lipids (NLs), fatty acids (FAs), phospholipids (PLs), sterol ester (SEs), triglycerides (TGs), digl
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doajarticles::b515488a603ae825bfa9df7498a25c57
http://www.pressesagro.be/base/text/v14ns2/583.pdf
http://www.pressesagro.be/base/text/v14ns2/583.pdf