Zobrazeno 1 - 10
of 29
pro vyhledávání: '"Patrick M. F. Derkx"'
Publikováno v:
Microorganisms, Vol 5, Iss 2, p 28 (2017)
The increased use of food cultures to ferment perishable raw materials has potentiated the need for regulations to assess and assure the safety of food cultures and their uses. These regulations differ from country to country, all aimed at assuring t
Externí odkaz:
https://doaj.org/article/2fb3b1f37e574a8abb02439899caa149
Autor:
Patrick M. F. Derkx, Ana Rute Neves, Gunnar Oregaard, Vera Kuzina Poulsen, Patrizia Buldo, Ahmad A. Zeidan, Thomas Janzen
Publikováno v:
FEMS Microbiology Reviews. 41:S168-S200
The ability to produce polysaccharides with diverse biological functions is widespread in bacteria. In lactic acid bacteria (LAB), production of polysaccharides has long been associated with the technological, functional and health-promoting benefits
Autor:
Bent Borg Jensen, H. D. Poulsen, Bea Nielsen, Karin Bjerre, K. Blaabjerg, Patrick M. F. Derkx, Birgitte Stuer-Lauridsen, Mette Dines Cantor, Nuria Canibe, Jan Værum Nørgaard
Publikováno v:
Biotechnology Letters
Bjerre, K, Cantor, M D, Nørgaard, J V, Poulsen, H D, Blaabjerg, K, Canibe, N, Jensen, B B, Stuer-Lauridsen, B, Nielsen, B & Derkx, P M F 2017, ' Development of Bacillus subtilis mutants to produce tryptophan in pigs ', Biotechnology Letters, vol. 39, no. 2, pp. 289-295 . https://doi.org/10.1007/s10529-016-2245-6
Bjerre, K, Cantor, M D, Nørgaard, J V, Poulsen, H D, Blaabjerg, K, Canibe, N, Jensen, B B, Stuer-Lauridsen, B, Nielsen, B & Derkx, P M F 2017, ' Development of Bacillus subtilis mutants to produce tryptophan in pigs ', Biotechnology Letters, vol. 39, no. 2, pp. 289-295 . https://doi.org/10.1007/s10529-016-2245-6
Objectives To generate tryptophan-overproducing Bacillus subtilis strains for in situ use in pigs, to reduce the feed cost for farmers and nitrogen pollution. Results A novel concept has been investigated—to generate B. subtilis strains able to pro
Publikováno v:
FEMS Microbiology Letters
In the food industry, lactic acid bacteria (LAB) are used in dairy fermentations, extending the shelf life by lowering the pH and also affecting taste and texture of the fermented milk. The texture of fermented milk is an important quality parameter,
Autor:
Mette Dines Cantor, Nuria Canibe, B. B. Jensens, Patrick M. F. Derkx, H.V. Poulsen, K. Blaabjerg, Hanne Poulsen, Jan Værum Nørgaard, B. Nielsen
Publikováno v:
Journal of Animal Science. 94:382-386
Autor:
Mette Dines Cantor, E.A. Soumeh, Bent Borg Jensen, H. D. Poulsen, K. Blaabjerg, Jan Værum Nørgaard, Patrick M. F. Derkx, Nuria Canibe, B. Nielsen
Publikováno v:
Nørgaard, J V, Canibe, N, Assadi Soumeh, E, Jensen, B B, Nielsen, B, Derkx, P, Cantor, M D, Blaabjerg, K & Poulsen, H D 2016, ' Effect of Bacillus subtilis mutants on growth performance of piglets fed tryptophan-and valine-deficient diets ', Journal of Animal Science, vol. 94, pp. 66-69 . https://doi.org/10.2527/jas.2015-9773
The objective was to determine the concentration of l-Trp and l-Val to be substituted by feeding piglets Bacillus subtilis strains developed to overproduce Trp (B. subtilis Trp mutant [BsTrp]) and Val (B. subtilis Val mutant [BsVal]) and by using equ
Publikováno v:
Journal of food protection. 81(4)
Biogenic amines have been widely studied because of their potential toxicity in fermented foods. Several lactic acid bacteria have the potential to decarboxylate the amino acid tyrosine to tyramine. In this work, we identified two strains of Lactobac
Autor:
Véronique Zuliani, Patrick M. F. Derkx, Jean-Paul Chacornac, Sabine Leroy, Xavier Bailly, Tim Martin Seibert, Geoffrey Ras, Régine Talon
Publikováno v:
International Journal of Food Microbiology
International Journal of Food Microbiology, Elsevier, 2018, 266, pp.310-316. ⟨10.1016/j.ijfoodmicro.2017.11.005⟩
International Journal of Food Microbiology, 2018, 266, pp.310-316. ⟨10.1016/j.ijfoodmicro.2017.11.005⟩
International Journal of Food Microbiology, Elsevier, 2018, 266, pp.310-316. ⟨10.1016/j.ijfoodmicro.2017.11.005⟩
International Journal of Food Microbiology, 2018, 266, pp.310-316. ⟨10.1016/j.ijfoodmicro.2017.11.005⟩
International audience; As part of the microbial community of meat or as starter cultures, coagulase-negative staphylococci (CNS) serve several essential technological purposes in meat products, such as color development through the reduction of nitr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::655869e880cbfcb8c0c4e5663a6fc0d1
https://hal.inrae.fr/hal-02621244
https://hal.inrae.fr/hal-02621244
Autor:
Nuria Canibe, A. Torres-Pitarch, B. Nielsen, H. D. Poulsen, Patrick M. F. Derkx, Jan Værum Nørgaard, Bent Borg Jensen, K. Blaabjerg, Mette Dines Cantor
Publikováno v:
Torres-Pitarch, A, Nielsen, B, Canibe, N, Jensen, B B, Derkx, P, Cantor, M D, Blaabjerg, K, Poulsen, H D & Nørgaard, J V 2015, ' Tryptophan provision by dietary supplementation of a Bacillus subtilis mutant strain in piglets ', Acta Agriculturae Scandinavica, Section A-Animal Science, vol. 65, no. 2, pp. 107-114 . https://doi.org/10.1080/09064702.2015.1131326
Supplementing Bacillus (B.) subtilis mutants selected to overproduce a specific amino acid (AA) may be an alternative method to provide essential AA in pig diets. Two experiments on a B. subtilis strain selected to overproduce Trp were conducted usin
Autor:
K. Blaabjerg, Jakob Sehested, Patrick M. F. Derkx, Jan Værum Nørgaard, B. Nielsen, H. D. Poulsen, Mette Dines Cantor
Publikováno v:
Blaabjerg, K, Nørgaard, J V, Nielsen, B, Cantor, M D, Derkx, P, Sehested, J & Poulsen, H D 2018, ' Transport of valine across the small intestinal epithelium in pigs fed different valine levels and Bacillus subtilis ', Journal of Animal Physiology and Animal Nutrition, vol. 102, no. 2, pp. e856-e863 . https://doi.org/10.1111/jpn.12846
Mutants of Bacillus subtilis overproducing valine (B. subtilis VAL) could be an approach to supply pigs dietary valine (Val). In the study, 18 gilts were fed: (i) negative diet with a standardized ileal digestible (SID) Val:Lys of 0.63:1 (Neg); (ii)