Výsledky vyhledávání - "Frédérique Duthoit"

Synthesis of nucleosidic bonds using a nucleoside hydrolase in aqueous-organic media

Autor: Maurice Bouity-Voubou, Denis Groleau, Erin Norton, Robert Lortie, P. Pepin, Roland Brousseau, Frédérique Duthoit, Amélie Ducret

Publikováno v: Biocatalysis and Biotransformation. 25:84-91

The synthesis of inosine from nonactivated and nonprotected ribose and hypoxanthine was performed by enzyme-catalyzed condensation, using a nucleoside hydrolase from Crithidia fasciculata expressed in Escherichia coli with a synthetic gene. One round

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::e650723402b929479476addddd2fea75
https://doi.org/10.1080/10242420601050989

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Application of SSCP–PCR fingerprinting to profile the yeast community in raw milk Salers cheeses

Autor: Cécile Callon, Frédérique Duthoit, Céline Delbès, Marie-Christine Montel

Publikováno v: Systematic and Applied Microbiology
Systematic and Applied Microbiology, Elsevier, 2006, 29 (2), pp.172-180. ⟨10.1016/j.syapm.2005.07.008⟩
Systematic and Applied Microbiology 2 (29), 172-180. (2006)

Bacteria and yeasts are important sensory factors of raw-milk cheeses as they contribute to the sensory richness and diversity of these products. The diversity and succession of yeast populations in three traditional Registered Designation of Origin

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::92b0eb60a03060980b0aedb9d6a7b3eb
https://doi.org/10.1016/j.syapm.2005.07.008

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Identification des bactéries lactiques de fromage d'AOC Salers par analyse SSCP (single strand conformation polymorphism)

Autor: Cécile Callon, Marie-Christine Montel, Frédérique Duthoit, Liliane Millet

Publikováno v: Sciences des Aliments. 22:23-31

La dynamique des populations microbiennes est un facteur cle de l'elaboration des qualites d'un fromage. Pour decrire les populations d'un caille de fromage d'AOC Salers - et en particulier les bacteries lactiques, flore d'interet technologique - nou

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::09315ac68c1e4a1cfd44a91f73caaf11
https://doi.org/10.3166/sda.22.23-31

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Utilisation d'une technique d'empreinte moléculaire dans l'étude d'écosystèmes microbiens complexes. Application à la fabrication d'un fromage au lait cru 'l'AOC Salers '

Autor: Jean-Jacques Godon, Frédérique Duthoit, Liliane Millet, Marie-Christine Montel, Céline Delbès

Publikováno v: Le Lait. 81:257-262

L'article presente la technique de SSCP (Single Strand Conformation Polymorphism) associee a une identification moleculaire de la microflore basee sur la sequence de l'ADNr 16S. Cette technique permet d'obtenir une empreinte moleculaire des ecosystem

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::bceb2e8606a64906384e17c7aa02d475
https://doi.org/10.1051/lait:2001129

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Stability of microbial communities in goat milk during a lactation year: molecular approaches

Autor: Céline Delbès, Frédérique Duthoit, Cécile Callon, Yves Le Frileux, Marion Ferrand, Marie-Christine Montel, Renée de Crémoux

Publikováno v: Systematic and Applied Microbiology 7 (30), 547-560. (2007)
Systematic and Applied Microbiology
Systematic and Applied Microbiology, Elsevier, 2007, 30 (7), pp.547-60. ⟨10.1016/j.syapm.2007.05.004⟩

International audience; The microbial communities in milks from one herd were evaluated during 1-year of lactation, using molecular methods to evaluate their stability and the effect of breeding conditions on their composition. The diversity of micro

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3611191be1c2b9f9b5c27b09e11523e8
http://prodinra.inra.fr/record/165139

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Relationships between sensorial characteristics and microbial dynamics in 'Registered Designation of Origie' Salers cheese

Autor: Marie-Christine Montel, Frédérique Duthoit, Laurent Tessier, Cécile Callon

Publikováno v: International Journal of Food Microbiology 3 (103), 259-270. (2005)
International Journal of Food Microbiology
International Journal of Food Microbiology, Elsevier, 2005, 103 (3), pp.259-270. ⟨10.1016/j.ijfoodmicro.2004.11.040⟩

International audience; Raw milk cheeses show a wide diversity of sensorial characteristics, largely determined by the microflora of raw milk. Microbial dynamics in Registered Designation of Origin (R.D.O.) Salers cheese was assessed by DNA and RNA S

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fb022fa8821a85fdd3d28e508aecc6c4
http://prodinra.inra.fr/record/165073

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Bacterial community dynamics during production of registered designation of origin salers cheese as evaluated by 16S rRNA gene single-strand conformation polymorphism analysis

Autor: Frédérique Duthoit, Jean-Jacques Godon, Marie-Christine Montel

Publikováno v: Applied and Environmental Microbiology
Applied and Environmental Microbiology, American Society for Microbiology, 2003, 69 (7), pp.3840-3848
Applied and Environmental Microbiology 7 (69), 3840-3848. (2003)

Microbial dynamics during processing and ripening of traditional cheeses such as registered designation of origin Salers cheese, an artisanal cheese produced in France, play an important role in the elaboration of sensory qualities. The aim of the pr

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6f0e909d11c0eb743da68038af65bbe1
https://hal.inrae.fr/hal-02670468/file/Godon-AEM2003_1.pdf

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