Výsledky vyhledávání - "Julien Dherbécourt"

Akademický článek

The complete genome of Propionibacterium freudenreichii CIRM-BIA1, a hardy actinobacterium with food and probiotic applications.

Autor: Hélène Falentin, Stéphanie-Marie Deutsch, Gwenaël Jan, Valentin Loux, Anne Thierry, Sandrine Parayre, Marie-Bernadette Maillard, Julien Dherbécourt, Fabien J Cousin, Julien Jardin, Patricia Siguier, Arnaud Couloux, Valérie Barbe, Benoit Vacherie, Patrick Wincker, Jean-François Gibrat, Claude Gaillardin, Sylvie Lortal

Publikováno v: PLoS ONE, Vol 5, Iss 7, p e11748 (2010)

BackgroundPropionibacterium freudenreichii is essential as a ripening culture in Swiss-type cheeses and is also considered for its probiotic use. This species exhibits slow growth, low nutritional requirements, and hardiness in many habitats. It belo

Externí odkaz: https://doaj.org/article/aa36fd3e407f41fa9fbf9daa6697cc86

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Time course and specificity of lipolysis in Swiss cheese

Autor: Claire Bourlieu, Romain Richoux, Julien Dherbécourt, Anne Thierry, Lydie Aubert-Frogerais, Marie-Bernadette Maillard

Publikováno v: Journal of Agricultural and Food Chemistry
Journal of Agricultural and Food Chemistry, American Chemical Society, 2010, 58, pp.11732-11739. ⟨10.1021/jf102572z⟩

Controlling lipolysis in cheese is necessary to ensure the formation of desirable flavor. To get a better understanding of the mechanism of lipolysis in Swiss cheese, cheeses were manufactured with and without (control) the addition of Propionibacter

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a676adc339a61efaf6c1ea695128433c
https://pubmed.ncbi.nlm.nih.gov/20961108

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Identification of a secreted lipolytic esterase in Propionibacterium freudenreichii, a ripening process bacterium involved in emmental cheese lipolysis

Autor: Julien Dherbécourt, F. Barloy-Hubler, Hélène Falentin, Julien Jardin, Marie-Bernadette Maillard, Anne Thierry, François Baglinière

Publikováno v: Applied and Environmental Microbiology
Applied and Environmental Microbiology, American Society for Microbiology, 2010, 76 (4), pp.1181-8. ⟨10.1128/AEM.02453-09⟩
Applied and Environmental Microbiology, 2010, 76 (4), pp.1181-8. ⟨10.1128/AEM.02453-09⟩

Lipolysis plays an important role in the formation of cheese flavor. In Emmental cheese, the main part of lipolysis has been associated with the presence of Propionibacterium freudenreichii , a species used as a ripening culture. Our aim was to ident

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bd254ba5ea1e7c3f5e14e4a107fb4e15
https://hal.archives-ouvertes.fr/hal-00461599

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The complete genome of Propionibacterium freudenreichii CIRM-BIA1T, a Hardy actinobacterium with food and probiotic applications

Autor: Valérie Barbe, Hélène Falentin, Arnaud Couloux, Patrick Wincker, Sandrine Parayre, Gwénaël Jan, Marie-Bernadette Maillard, Benoit Vacherie, Anne Thierry, Fabien J. Cousin, Patricia Siguier, Valentin Loux, Jean-François Gibrat, Julien Jardin, Julien Dherbécourt, Stéphanie-Marie Deutsch, Sylvie Lortal, Claude Gaillardin

Publikováno v: PLoS ONE
PLoS ONE, Public Library of Science, 2010, 5 (7), pp.1-12. ⟨10.1371/journal.pone.0011748⟩
PLoS ONE, 2010, 5 (7), pp.1-12. ⟨10.1371/journal.pone.0011748⟩
PLoS ONE, Vol 5, Iss 7, p e11748 (2010)
Plos One 7 (5), 1-12. (2010)

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::65fbc193028f1c45ab9dad57cf4c19fb
https://hal.archives-ouvertes.fr/hal-01204238

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Production of branched-chain aroma compounds by Propionibacterium freudenreichii: links with the biosynthesis of membrane fatty acids

Autor: Julien Dherbécourt, Marie-Bernadette Maillard, Anne Thierry, D. Catheline

Publikováno v: Journal of Applied Microbiology
44th International Conference on Biochemistry of Lipids (ICBL)
Journal of Applied Microbiology, Wiley, 2008, 105 (4), pp.977-85. ⟨10.1111/j.1365-2672.2008.03830.x⟩
Journal of Applied Microbiology, Wiley, 2008, pp.1-9

Aims: Short branched-chain fatty acids (BCFAs) are cheese flavour compounds, which result from the conversion of branched-chain amino acids (BCAAs). In Swiss cheese, the production of short BCFAs is mainly performed by Propionibacterium freudenreichi

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7e4e1b3ab843de9a0419868c874df1b6
https://hal-agrocampus-ouest.archives-ouvertes.fr/hal-00729785

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A genomic search approach to identify esterases in Propionibacterium freudenreichii involved in the formation of flavour in Emmental cheese

Autor: Julien Dherbécourt, Hélène Falentin, Anne Thierry, Stéphane Canaan

Publikováno v: Microbial Cell Factories
Microbial Cell Factories, BioMed Central, 2008, 7, pp.1-14. ⟨10.1186/1475-2859-7-16⟩
Microbial Cell Factories, BioMed Central, 2008, 7, pp.1-14. ⟨10.1186/1475-2856-7-16⟩
Microbial Cell Factories, Vol 7, Iss 1, p 16 (2008)
Microbial Cell Factories (7), 1-14. (2008)
Microbial Cell Factories, 2008, 7, pp.1-14. ⟨10.1186/1475-2859-7-16⟩

Background Lipolysis is an important process of cheese ripening that contributes to the formation of flavour. Propionibacterium freudenreichii is the main agent of lipolysis in Emmental cheese; however, the enzymes involved produced by this species h

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1af51918f6987847d89375df3785e857
https://hal.archives-ouvertes.fr/hal-01454100/document

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