Zobrazeno 1 - 10
of 17
pro vyhledávání: '"Marina Cretenet"'
Autor:
Fabien J. Cousin, Rozenn Le Guellec, Margot Schlusselhuber, Marion Dalmasso, Jean-Marie Laplace, Marina Cretenet
Publikováno v:
Microorganisms, Vol 5, Iss 3, p 39 (2017)
Production of fermented apple beverages is spread all around the world with specificities in each country. ‘French ciders’ refer to fermented apple juice mainly produced in the northwest of France and often associated with short periods of consum
Externí odkaz:
https://doaj.org/article/e34842837f64400c841dc8d422ff7602
Autor:
Marina Cretenet, Didier Goux, Jean-Marie Laplace, Fabien J. Cousin, Rozenn Le Guellec, Marion Dalmasso, Caroline Chagnot
Publikováno v:
Systematic and Applied Microbiology
Systematic and Applied Microbiology, Elsevier, 2019, 42 (3), pp.302-308. ⟨10.1016/j.syapm.2018.12.006⟩
Systematic and Applied Microbiology, Elsevier, 2019, 42 (3), pp.302-308. ⟨10.1016/j.syapm.2018.12.006⟩
Two Gram-stain-positive, small ellipsoidal cocci, non-motile, oxidase- and catalase-negative, and facultative anaerobic strains (UCMA15228T and UCMA17102) were isolated in France, from fermented apple juices (ciders). The 16S rRNA gene sequence was i
Publikováno v:
British Poultry Science
British Poultry Science, Taylor & Francis, 2019, 98 (6), pp.2338-2346. ⟨10.3382/ps/pey593⟩
Poultry Science
British Poultry Science, Taylor & Francis, 2019, 98 (6), pp.2338-2346. ⟨10.3382/ps/pey593⟩
Poultry Science
Enterococcus cecorum is a commensal bacteria and opportunistic pathogen that can cause outbreaks of Enterococcal spondylitis (“kinky back”) in poultry, with a growing concern worldwide. Numerous Bacillus-based probiotic strains are commercially a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bbd6c49563671abd990c99548d5bcfb9
https://hal-normandie-univ.archives-ouvertes.fr/hal-02467350
https://hal-normandie-univ.archives-ouvertes.fr/hal-02467350
Autor:
Rozenn Le Guellec, Marina Cretenet, Marion Dalmasso, Fabien J. Cousin, Victoria Chuat, Jean-Marie Laplace
Publikováno v:
International Journal of Food Microbiology
International Journal of Food Microbiology, Elsevier, 2019, 291, pp.17-24. ⟨10.1016/j.ijfoodmicro.2018.11.004⟩
International Journal of Food Microbiology, Elsevier, 2019, 291, pp.17-24. ⟨10.1016/j.ijfoodmicro.2018.11.004⟩
Lactobacillus, Pediococcus, Oenococcus and Leuconostoc are the main Lactic Acid Bacteria (LAB) genera present in cider as they are able to survive this hostile environment. LAB play a significant role in cider quality, for example in the process of m
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f65aad5c522c540cb74c99fe5d6f8ad0
https://hal.archives-ouvertes.fr/hal-01977627
https://hal.archives-ouvertes.fr/hal-01977627
Publikováno v:
International Journal of Food Microbiology
International Journal of Food Microbiology, Elsevier, 2021, 339, pp.108987. ⟨10.1016/j.ijfoodmicro.2020.108987⟩
International Journal of Food Microbiology, Elsevier, 2021, 339, pp.108987. ⟨10.1016/j.ijfoodmicro.2020.108987⟩
Bacterial and fungal population dynamics in cider for distillation have so far been explored by culture-dependant methods. Cider for distillation can be produced by the spontaneous fermentation of apples that do not undergo any intervention during th
Autor:
Annette Morvan-Bertrand, Frédéric Meuriot, Céline Parquet, Didier Goux, Marion Dalmasso, Margot Schlusselhuber, Nathalie Noiraud-Romy, Marie-Pascale Prud'Homme, Nicolas Elie, Nathalie Desmasures, Marina Cretenet
Publikováno v:
8th International Fructan Symposium (8thIFS-OAX)
8th International Fructan Symposium (8thIFS-OAX), Jun 2016, Oaxaca, Mexico
HAL
8th International Fructan Symposium (8thIFS-OAX), Jun 2016, Oaxaca, Mexico
HAL
International audience
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::018610d9e6b186e1b76fa7eafc6ee321
https://hal-normandie-univ.archives-ouvertes.fr/hal-02466117
https://hal-normandie-univ.archives-ouvertes.fr/hal-02466117
Autor:
Jacques Fauquant, Marina Cretenet, Michel Piot, Yves Le Loir, Sébastien Nouaille, Pascal Loubière, Patrice Francois, Marie Bernadette Maillard, Lucie Rault, Ludwig Stenz, Jennifer Thouin, Sergine Even, Jacques-Antoine Hennekinne
Publikováno v:
Environmental Microbiology Reports. 3:340-351
In complex environments such as cheeses, the lack of relevant information on the physiology and virulence expression of pathogenic bacteria and the impact of endogenous microbiota has hindered progress in risk assessment and control. Here, we investi
Autor:
Marina Cretenet, Sergine Even, Sophie Jeanson, Michel Piot, Yves Le Loir, Laurence Girbal, Vincent Ulvé, Pascal Loubière, Sébastien Nouaille, Valérie Laroute, Muriel Cocaign-Bousquet, Sylvie Lortal
Publikováno v:
Applied and Environmental Microbiology
Applied and Environmental Microbiology, 2011, 77 (1), pp.247-257. ⟨10.1128/AEM.01174-10⟩
Applied and Environmental Microbiology, American Society for Microbiology, 2011, 77 (1), pp.247-257. ⟨10.1128/AEM.01174-10⟩
Applied and Environmental Microbiology, 2011, 77 (1), pp.247-257. ⟨10.1128/AEM.01174-10⟩
Applied and Environmental Microbiology, American Society for Microbiology, 2011, 77 (1), pp.247-257. ⟨10.1128/AEM.01174-10⟩
Lactococcus lactis is used extensively for the production of various cheeses. At every stage of cheese fabrication, L. lactis has to face several stress-generating conditions that result from its own modification of the environment as well as externa
Publikováno v:
Diversity, Dynamics and Functional Role of Actinomycetes on European Smear Ripened Cheeses
Diversity, Dynamics and Functional Role of Actinomycetes on European Smear Ripened Cheeses, Springer International Publishing, pp.167-184, 2015, ⟨10.1007/978-3-319-10464-5_7⟩
Diversity, Dynamics and Functional Role of Actinomycetes on European Smear Ripened Cheeses ISBN: 9783319104638
Diversity, Dynamics and Functional Role of Actinomycetes on European Smear Ripened Cheeses, Springer International Publishing, pp.167-184, 2015, ⟨10.1007/978-3-319-10464-5_7⟩
Diversity, Dynamics and Functional Role of Actinomycetes on European Smear Ripened Cheeses ISBN: 9783319104638
International audience; Microbial community structure is the result of environmental conditions that vary significantly and frequently. In laboratory conditions, associations from two microorganisms to complex microbial communities are used to mimic
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7eea1edb28443bc30f08d57fa5c41486
https://hal-normandie-univ.archives-ouvertes.fr/hal-02087715
https://hal-normandie-univ.archives-ouvertes.fr/hal-02087715