Zobrazeno 1 - 5
of 5
pro vyhledávání: '"MESH: Sulfur Compounds"'
Publikováno v:
Journal of Applied Microbiology
Journal of Applied Microbiology, Wiley, 2009, 107 (4), pp.1404-1413. ⟨10.1111/j.1365-2672.2009.04315.x⟩
Journal of Applied Microbiology, Wiley, 2009, 107 (4), pp.1404-1413. ⟨10.1111/j.1365-2672.2009.04315.x⟩
The definitive version is available at ww3.interscience.wiley.com; International audience; Aims: To investigate the impact of Proteus vulgaris growth on a multispecies ecosystem and on volatile aroma compound production during cheese ripening. Method
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid_dedup__::afc2b57d6d5f03e8871502a4cd69a734
https://hal.univ-brest.fr/hal-00557157
https://hal.univ-brest.fr/hal-00557157
Autor:
Serge Casaregola, Colin Hill, Timothy M. Cogan, Roselyne Tâche, Pascal Bonnarme, Dafni-Maria Kagkli
Publikováno v:
Applied Microbiology and Biotechnology
Applied Microbiology and Biotechnology, Springer Verlag, 2006, 73 (2), pp.434-42. ⟨10.1007/s00253-006-0461-z⟩
Applied Microbiology and Biotechnology, Springer Verlag, 2006, 73 (2), pp.434-42. ⟨10.1128/AEM.72.5.3330-3335.2006.⟩
Applied Microbiology and Biotechnology, Springer Verlag, 2006, 73 (2), pp.434-42. ⟨10.1007/s00253-006-0461-z⟩
Applied Microbiology and Biotechnology, Springer Verlag, 2006, 73 (2), pp.434-42. ⟨10.1128/AEM.72.5.3330-3335.2006.⟩
Cheese flavour is the result of complex biochemical transformations attributed to bacteria and yeasts grown on the curd of smear-ripened cheeses. Volatile sulphur compounds (VSCs) are responsible for the characteristic aromatic notes of several chees
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::41b5d31615ad26e63c194c51e278c868
https://hal.archives-ouvertes.fr/hal-00164082
https://hal.archives-ouvertes.fr/hal-00164082
Publikováno v:
Applied and Environmental Microbiology
Applied and Environmental Microbiology, American Society for Microbiology, 2006, 72 (5), pp.3330-5. ⟨10.1128/AEM.72.5.3330-3335.2006⟩
Applied and Environmental Microbiology, American Society for Microbiology, 2006, 72 (5), pp.3330-5. ⟨10.1128/AEM.72.5.3330-3335.2006⟩
Kluyveromyces lactis is one of the cheese-ripening yeasts and is believed to contribute to the formation of volatile sulfur compounds (VSCs) through degradation of l -methionine. l -Methionine aminotransferase is potentially involved in the pathway t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e0e0a881000b59a4445d7e5cf1f822c4
https://hal.archives-ouvertes.fr/hal-00164087
https://hal.archives-ouvertes.fr/hal-00164087
Publikováno v:
EMBO Journal
EMBO Journal, EMBO Press, 2006, 25 (19), pp.4436-47. ⟨10.1038/sj.emboj.7601330⟩
EMBO Journal, EMBO Press, 2006, 25 (19), pp.4436-47. ⟨10.1038/sj.emboj.7601330⟩
Plasma membrane transport of single amino-acid methionine in yeast is shown to be mediated by at least seven different permeases whose activities are transcriptionaly and post-transcriptionaly regulated by different ubiquitin-dependent mechanisms. Up
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::83772aa0d8de4a47e6581d56eeaa74ea
https://pubmed.ncbi.nlm.nih.gov/16977312
https://pubmed.ncbi.nlm.nih.gov/16977312
Autor:
Valérie Labas, Valerie Vagner, Antoine Danchin, Agnieszka Sekowska, Evelyne Turlin, Sandrine Auger, Isabelle Martin-Verstraete, Jean-Pierre Le Caer, Jean-Yves Coppée
Publikováno v:
Microbiology
Microbiology, 2001, 147 (6), pp.1631-1640. ⟨10.1099/00221287-147-6-1631⟩
Microbiology, Microbiology Society, 2001, 147 (6), pp.1631-1640. ⟨10.1099/00221287-147-6-1631⟩
Microbiology, 2001, 147 (6), pp.1631-1640. ⟨10.1099/00221287-147-6-1631⟩
Microbiology, Microbiology Society, 2001, 147 (6), pp.1631-1640. ⟨10.1099/00221287-147-6-1631⟩
International audience; Little is known about the genes and enzymes involved in sulfur assimilation in Bacillus subtilis, or about the regulation of their expression or activity. To identify genes regulated by sulfur limitation, the authors used two-
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::62085c1825987ae90b7cae6c56f6ea16
https://hal.inrae.fr/hal-02889151
https://hal.inrae.fr/hal-02889151