Zobrazeno 1 - 10
of 28
pro vyhledávání: '"Jean-François Chamba"'
Autor:
Jean Swings, Michael Goodfellow, Peter Schumann, Amanda Jones, Alan C. Ward, Reiner M. Kroppenstedt, Nagamani Bora, Marc Vancanneyt, Cindy Snauwaert, Roberto Gelsomino, Jean-François Chamba
Publikováno v:
INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY. 58:2687-2693
Four Gram-positive, aerobic, non-sporulating, rod-shaped bacteria isolated from the surface microflora of Reblochon cheese at the late stage of ripening had chemotaxonomic properties characteristic of members of the family Microbacteriaceae. The isol
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::be5133223c2afeb9cfc3384e9c3a2566
https://doi.org/10.1099/ijs.0.64201-0
https://doi.org/10.1099/ijs.0.64201-0
Autor:
Emmanuel Jamet, Jean François Chamba
Publikováno v:
International Journal of Food Microbiology. 126:263-266
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cb65780792a6bb2e6097a97b0211468b
https://doi.org/10.1016/j.ijfoodmicro.2007.08.001
https://doi.org/10.1016/j.ijfoodmicro.2007.08.001
Autor:
Jean-Baptiste Coulon, Anthony Lucas, Isabelle Verdier-Metz, Patrick Brachet, Jean-François Chamba, Edmond Rock
Publikováno v:
Le Lait. 86:21-41
De facon a etudier la relation entre les conditions de production du lait et les teneurs en composes d'interet nutritionnel dans le fromage, il est necessaire de savoir dans quelle mesure la variabilite de composition du fromage depend de celle du la
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2e9ad1be0d29e2894771f710f13e96fa
https://doi.org/10.1051/lait:2005042
https://doi.org/10.1051/lait:2005042
Autor:
Eric Beuvier, H. Lamprell, F. Maurin, A. Kodjo, Jean-François Chamba, E. Borges, Yolande Noël, L. Villard
Publikováno v:
Food Microbiology. 22:261-265
Certain strains of Staphylococcus aureus (S. aureus) are capable of producing enterotoxins. In dairy products, these enterotoxins are the second major cause of foodborne disease in France. The main objective of this study was to type a selection of e
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c9bc5a58e0be36c366db40c41fc65986
https://doi.org/10.1016/j.fm.2004.02.005
https://doi.org/10.1016/j.fm.2004.02.005
Publikováno v:
Le Lait. 82:645-656
Streptococcus thermophilus is a lactic acid bacterium widely used for manufacturing milk products. The protein composition of three strains of S. thermophilus grown in either M17 me- dium or milk was investigated. These conditions were chosen on the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::06e5a8b2a162e13faad36d910bdda690
https://doi.org/10.1051/lait:2002039
https://doi.org/10.1051/lait:2002039
Publikováno v:
Sciences des Aliments. 22:59-66
La fabrication des fromages a pâte cuite tel que l'emmental, implique le chauffage du caille entre 51 °C et 54 °C conduisant au developpement exclusif de Streptococus thermophilus. L'electrophorese bidimensionnelle a ete utilisee pour comparer la
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0bca71e474199bf309f362d48c5d910b
https://doi.org/10.3166/sda.22.59-66
https://doi.org/10.3166/sda.22.59-66
Autor:
Eric Perreard, Jean-François Chamba
Publikováno v:
Le Lait. 82:33-44
Compared to many cheeses, lipolysis of Emmental is generally low. It concerns about 1-2% of cheese fat and the amount of free fatty acids (FFAs) varies from 2 to 7 g.kg -1 of ripened cheese. In this work, we studied the extent of lipolysis due to pro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::713ce7219b2cc6ff584a0f5985bfd664
https://doi.org/10.1051/lait:2001003
https://doi.org/10.1051/lait:2001003
Autor:
Timothy M. Cogan, Stefanie Goerges, Roberto Gelsomino, Sandra Larpin, Markus Hohenegger, Nagamani Bora, Emmanuel Jamet, Mary C. Rea, Jérôme Mounier, Marc Vancanneyt, Micheline Guéguen, Nathalie Desmasures, Jean Swings, Mike Goodfellow, Alan C. Ward, Hans Sebastiani, Françoise Irlinger, Jean-François Chamba, Ruediger Beduhn, Siegfried Scherer
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c5a604411d2c512e209e7b1e100f5d86
https://doi.org/10.1128/9781555818593.ch10
https://doi.org/10.1128/9781555818593.ch10
Publikováno v:
Le Lait. 81:183-194
Qualitative aspect of proteolytic activity of thermophilic lactobacilli using in Swiss cheeses. The average peptidic pattern was established from 253 French Emmental cheeses sampled in 50 factories. It contained 53 peptidic peaks, 4 of which were the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6fd31c081b4ee25108c9bd0b5e692299
https://doi.org/10.1051/lait:2001122
https://doi.org/10.1051/lait:2001122
Autor:
Seamus Condon, Tim Cogan, Roberta Lodi, Daniel Moreau, Jean-François Chamba, Tarja Suomalainen, George Kalantzopoulos, Jean-René Kerjean
Publikováno v:
Food Research International. 33:281-287
This work aimed to improve the knowledge and the control of interactions between lactic acid bacteria (LAB) and propionibacteria (PAB) in order to control the propionic acid fermentation in European hard cheeses, and therefore their quality. Among mo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f98ff95c7d4b0f00609f35c1c6104c18
https://doi.org/10.1016/s0963-9969(00)00048-x
https://doi.org/10.1016/s0963-9969(00)00048-x