Výsledky vyhledávání - "Geoffrey Ras"

Akademický článek

Insight into the Genome of Staphylococcus xylosus, a Ubiquitous Species Well Adapted to Meat Products

Autor: Sabine Leroy, Aurore Vermassen, Geoffrey Ras, Régine Talon

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

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Contribution of nitric oxide synthase from coagulase-negative staphylococci to the development of red myoglobin derivatives

Autor: Véronique Zuliani, Patrick M. F. Derkx, Jean-Paul Chacornac, Sabine Leroy, Xavier Bailly, Tim Martin Seibert, Geoffrey Ras, Régine Talon

Publikováno v: International Journal of Food Microbiology
International Journal of Food Microbiology, Elsevier, 2018, 266, pp.310-316. ⟨10.1016/j.ijfoodmicro.2017.11.005⟩
International Journal of Food Microbiology, 2018, 266, pp.310-316. ⟨10.1016/j.ijfoodmicro.2017.11.005⟩

International audience; As part of the microbial community of meat or as starter cultures, coagulase-negative staphylococci (CNS) serve several essential technological purposes in meat products, such as color development through the reduction of nitr

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::655869e880cbfcb8c0c4e5663a6fc0d1
https://hal.inrae.fr/hal-02621244

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Nitric oxide synthase: What is its potential role in the physiology of staphylococci in meat products?

Autor: Régine Talon, Sabine Leroy, Geoffrey Ras

Publikováno v: International Journal of Food Microbiology
International Journal of Food Microbiology, 2018, 282, pp.28-34. ⟨10.1016/j.ijfoodmicro.2018.06.002⟩
International Journal of Food Microbiology, Elsevier, 2018, 282, pp.28-34. ⟨10.1016/j.ijfoodmicro.2018.06.002⟩

International audience; Coagulase-negative staphylococci are frequently isolated from meat products and two species are used as starter cultures in dry fermented sausages. In these products, they face various environmental conditions such as variatio

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ed18c1592959b62f893b2faa242238e4
https://hal.inrae.fr/hal-02621138

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Evidence for Nitric Oxide Synthase Activity in

Autor: Geoffrey, Ras, Véronique, Zuliani, Patrick, Derkx, Tim M, Seibert, Sabine, Leroy, Régine, Talon

Publikováno v: Frontiers in Microbiology

Staphylococcus xylosus is used as a starter culture in fermented meat products and contributes to color formation by the reduction of nitrate to nitrite. Nitrite is a food additive that is chemically turned to nitric oxide (NO) in meat but its safety

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=pmid________::b6b0a2ccc1bc0541984f1bfd9ace5705
https://pubmed.ncbi.nlm.nih.gov/28428778

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