Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Rozenn Le Guellec"'
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
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
Autor:
Vincent Péton, Mahendra Mariadassou, Julien Jardin, Julien Burati, Gwénaël Jan, Caroline Le Maréchal, Valérie Briard-Bion, Valentin Loux, Stéphanie-Marie Deutsch, Rozenn Le Guellec, Victoria Chuat, Sandrine Parayre, Hélène Falentin, Pierre Nicolas, Coline Plé, Benoît Foligné
Publikováno v:
Scientific Reports
Scientific Reports, Nature Publishing Group, 2017, 7, pp.46409. ⟨10.1038/srep46409⟩
Scientific Reports, 2017, 7, pp.46409. ⟨10.1038/srep46409⟩
www.nature.com/srep/
Scientific Reports (7), 46409. (2017)
Scientific Reports, Nature Publishing Group, 2017, 7, pp.46409. ⟨10.1038/srep46409⟩
Scientific Reports, 2017, 7, pp.46409. ⟨10.1038/srep46409⟩
www.nature.com/srep/
Scientific Reports (7), 46409. (2017)
Propionibacterium freudenreichii, a dairy starter, can reach a population of almost 109 propionibacteria per gram in Swiss-type cheese at the time of consumption. Also consumed as a probiotic, it displays strain-dependent anti-inflammatory properties
Autor:
Daniel Thomas, Stéphanie-Marie Deutsch, Gwénaël Jan, Fanny Guyomarc'H, Valérie Briard-Bion, Rozenn Le Guellec, Sandrine Parayre, Claire Roiland, Paulo Peres De Sa Peixoto Jr
Publikováno v:
Langmuir
Langmuir, American Chemical Society, 2015, 31 (1), pp.199-208. ⟨10.1021/la503735z⟩
Langmuir, 2015, 31 (1), pp.199-208. ⟨10.1021/la503735z⟩
Langmuir, American Chemical Society, 2015, 31 (1), pp.199-208. ⟨10.1021/la503735z⟩
Langmuir, 2015, 31 (1), pp.199-208. ⟨10.1021/la503735z⟩
International audience; Surface protein layers (S layers) are common constituents of the bacterial cell wall and originate from the assembly of strain-dependent surface layer proteins (Slps). These proteins are thought to play important roles in the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e9bf60e410e72da902a262d4744273fc
https://hal-univ-rennes1.archives-ouvertes.fr/hal-01116500
https://hal-univ-rennes1.archives-ouvertes.fr/hal-01116500