Zobrazeno 1 - 10 of 14 pro vyhledávání: '"Henry E. Spinnler"'
1
Production of volatile aroma compounds by bacterial strains isolated from different surface-ripened French cheeses
Autor: Sandra Helinck, Henry E. Spinnler, Pascal Bonnarme, Pawinee Deetae
Publikováno v: Applied Microbiology and Biotechnology
Applied Microbiology and Biotechnology, Springer Verlag, 2007, 76 (5), pp.1161-1171. ⟨10.1007/s00253-007-1095-5⟩
International audience; Twelve bacterial strains belonging to eight taxonomic groups: Brevibacterium linens, Microbacterium foliorum, Arthrobacter arilaitensis, Staphylococcus cohnii, Staphylococcus equorum, Brachybacterium sp., Proteus vulgaris and
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e8151833f8453a9339ff461bfa0aea80
https://doi.org/10.1007/s00253-007-1095-5
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2
Enzymatic versus spontaneousS-methyl thioester synthesis inGeotrichum candidum
Autor: Sandrine Parayre, Henry E. Spinnler, Michèle Dame-Cahagne, Pascal Bonnarme, Sandra Helinck
Publikováno v: FEMS Microbiology Letters. 193:237-241
The synthesis of short chain S-methyl thioesters was investigated in Geotrichum candidum strain GcG. The results indicated the involvement of an enzymatic reaction in this microorganism that led to the synthesis of S-methyl thioacetate (MTA) when met
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0836935728ff8542c41d4b9d15d6bf9f
https://doi.org/10.1111/j.1574-6968.2000.tb09430.x
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3
Suivi de croissance de Penicillium camemberti et Geotrichum candidum en culture pure et en association au cours de l'affinage de fromages expérimentaux à pâte molle de type camembert
Autor: I. Bouvier, L. Vassal, P. Molimard, Henry E. Spinnler
Publikováno v: Le Lait. 75:3-16
La cinetique de croissance de Penicillium camemberti (4 souches) et de Geotrichum candidum (3 souches) a ete suivie, tout au long de l'affinage, sur des fabrications experimentales de camemberts. Elle a necessite la mise au point d'une methode de den
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::6694524e38e4b637c3b923594fca748a
https://doi.org/10.1051/lait:199511
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5
Critical effect of oxygen on aroma compound production by Proteus vulgaris
Autor: Anne Saint-Eve, Sandra Helinck, Henry E. Spinnler, Pawinee Deetae
Publikováno v: Food Chemistry
Food Chemistry, Elsevier, 2011, 126 (1), pp.134-139. ⟨10.1016/j.foodchem.2010.10.089⟩
Aroma compound production by Proteus vulgaris was studied in a liquid medium under two culture conditions, static or shaken. By using a dynamic headspace technique coupled with gas chromatography-mass spectrometry. 30 volatile components, aldehydes,
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f7528559131a8230d86a7d6d3ad69fb6
https://hal.archives-ouvertes.fr/hal-01001437
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6
Effect of culture parameters on the production of styrene (vinyl benzene) and 1-octene-3-ol by Penicillium caseicolum
Autor: Isabelle Bouvier, Olivier Grosjean, Henry E. Spinnler
Publikováno v: Journal of Dairy Research
Journal of Dairy Research, Cambridge University Press (CUP), 1992, 59, pp.533-541
SummaryPenicillium caseicolum has been shown to completely synthesize styrene. A medium was developed to test the capacity of different strains for this synthesis. In a synthetic medium, styrene production began only after the glucose was entirely co
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::be20d196715ce0b4669e1c6be5b44125
https://doi.org/10.1017/s0022029900027205
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7
Methylthioacetaldehyde, a possible intermediate metabolite for the production of volatile sulphur compounds from L-methionine by Lactococcus lactis
Autor: Etienne Semon, Pascal Bonnarme, Felix Amarita, Mireille Yvon, Henry E. Spinnler, Emilie Chambellon
Publikováno v: FEMS Microbiology Letters
FEMS Microbiology Letters, Wiley-Blackwell, 2004, 236, pp.85-90
Volatile sulphur compounds (VSCs) production from L-methionine was studied in Lactococcus lactis. In vitro studies with radiolabelled L-methionine and resting cells of L. lactis revealed that L-methionine was initially converted to alpha-keto-gamma-m
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::23fa02a1ad28d8ca64c3d9b11235c21a
https://hal.inrae.fr/hal-02674058
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8
Flavour sulphides are produced from methionine by two different pathways by Geotrichum candidum
Autor: Henry E. Spinnler, Micheline Guéguen, Céline Berger, Nathalie Desmasures, Yann Demarigny
Publikováno v: Journal of Dairy Research
Journal of Dairy Research, Cambridge University Press (CUP), 2000, 67 (3), pp.371-380. ⟨10.1017/s0022029900004209 ⟩
Journal of Dairy Research, Cambridge University Press (CUP), 2000, 67 (3), pp.371-380. ⟨10.1017/s0022029900004209⟩
We have investigated the capacities of Geotrichum candidum strains to produce sulphides from methionine. This attribute is very important in cheese technology because of the flavouring potential of sulphur compounds. A spectrophotometric procedure us
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::01b641b734794f67b689eb1e48f46c90
https://hal-normandie-univ.archives-ouvertes.fr/hal-02087619
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9
Diversity of L-methionine catabolism pathways in cheese-ripening bacteria
Autor: Henry E. Spinnler, Lefki Psoni, Pascal Bonnarme
Publikováno v: Applied and Environmental Microbiology
Applied and Environmental Microbiology, American Society for Microbiology, 2000, pp.5514-5517
Enzymatic activities that could be involved in methanethiol generation in five cheese-ripening bacteria were assayed, and the major sulfur compounds produced were identified. l -Methionine and α-keto-γ-methyl-thio-butyric acid demethiolating activi
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::33500d180ede19314465655ff3c43dba
https://hal.inrae.fr/hal-02686265
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10
Combinatorial approach to flavor analysis. 2. Olfactory investigation of a library of S-methyl thioesters and sensory evaluation of selected components
Autor: Laurence Gijs, Evgeny N. Vulfson, Geneviève Piraprez, Jeffrey A. Khan, Céline Berger, Henry E. Spinnler, Nathalie Martin, Sonia Collin
Publikováno v: Journal of agricultural and food chemistry. 47(8)
The odor characteristics of individual components present in a library comprised of S-methyl thioesters were determined independently by two laboratories using similar but not identical techniques. The odor potency was assessed by values of best esti
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f22e5cfd49011f311244c2a433869057
https://pubmed.ncbi.nlm.nih.gov/10552644
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