Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Stephanie Passot"'
Publikováno v:
Foods, Vol 10, Iss 8, p 1922 (2021)
Carnobacterium maltaromaticum is a species of lactic acid bacteria found in dairy, meat, and fish, with technological properties useful in food biopreservation and flavor development. In more recent years, it has also proven to be a key element of bi
Externí odkaz:
https://doaj.org/article/110b5c05dde0483c898472a4819feb32
Publikováno v:
Foods, Vol 13, Iss 12, p 1809 (2024)
Preserving microbial ecosystems obtained from traditional cheese-making processes is crucial to safeguarding the biodiversity of microbial cheese communities and thus ensuring that the high flavor quality of traditional cheeses is maintained. Few pro
Externí odkaz:
https://doaj.org/article/d266c060355342dca23232e44c3b8058
Autor:
Thanh Dat Nguyen, Stéphane Guyot, Caroline Pénicaud, Stéphanie Passot, Christophe Sandt, Fernanda Fonseca, Rémi Saurel, Florence Husson
Publikováno v:
Frontiers in Microbiology, Vol 11 (2020)
In the present paper, the Layer by Layer (LbL) method using β-lactoglobulin and sodium alginate was performed to individually encapsulate Saccharomyces cerevisiae cells in microorganized shells in order to protect them against stresses during dehydr
Externí odkaz:
https://doaj.org/article/253d57d6a7904e1f964b91bbf04360a8
Publikováno v:
PLoS ONE, Vol 11, Iss 4, p e0152939 (2016)
During cryopreservation ice nucleation and crystal growth may occur within cells or the intracellular compartment may vitrify. Whilst previous literature describes intracellular vitrification in a qualitative manner, here we measure the intracellular
Externí odkaz:
https://doaj.org/article/e8cb7c040c4a4b4b9f42486a77523c41