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1. Omnicrobe, an open-access database of microbial habitats and phenotypes using a comprehensive text mining and data fusion approach.

2. Function-Driven Design of Lactic Acid Bacteria Co-cultures to Produce New Fermented Food Associating Milk and Lupin

3. Deciphering Microbial Community Dynamics and Biochemical Changes During Nyons Black Olive Natural Fermentations

4. Deciphering the Microbiota and Volatile Profiles of Algerian Smen, a Traditional Fermented Butter

5. Single-strain starter experimental cheese reveals anti-inflammatory effect of Propionibacterium freudenreichii CIRM BIA 129 in TNBS-colitis model

6. Data from an integrative approach decipher the surface proteome of Propionibacterium freudenreichii

7. A temporal-omic study of Propionibacterium freudenreichii CIRM-BIA1 adaptation strategies in conditions mimicking cheese ripening in the cold.

9. The complete genome of Propionibacterium freudenreichii CIRM-BIA1, a hardy actinobacterium with food and probiotic applications.

10. A digital twin of bacterial metabolism during cheese production

11. Reasoning approaches for the characterization of cooperation and competition in large-scale microbial communities

12. Omnicrobe, an open-access database of microbial habitats and phenotypes using a comprehensive text mining and data fusion approach

13. Bacteria, Beneficial: Propionibacterium spp. and Acidipropionibacterium spp

14. Métatranscriptomique et modèle métabolique pour identifier la succession des métabolismes bactériens en interaction lors de la fabrication d’un fromage modèle à pâte pressée

15. Genomic rearrangements in the aspA-dcuA locus of Propionibacterium freudenreichii are associated with aspartase activity

17. Brine salt concentration reduction and inoculation with autochthonous consortia: Impact on Protected Designation of Origin Nyons black table olive fermentations

18. Fine-Tuning of Process Parameters Modulates Specific Metabolic Bacterial Activities and Aroma Compound Production in Semi-Hard Cheese

19. Diversity of the metabolic profiles of a broad range of lactic acid bacteria in soy juice fermentation

20. Functional exploration of the impact of fermented milk consumption withor withoutviable LAB on the composition and activityof the gutmicrobiotaby metaomic approaches

21. From strain potential to bacterial community design for targeted functions

22. La génétique au service de la qualité des aliments fermentés

23. chapitre 7: Partie Métagénomique des fromages au lait cru et impact des procédé

24. Adaptation of Propionibacterium freudenreichii to long-term survival under gradual nutritional shortage

25. Identification of proteins involved in the anti-inflammatory properties of Propionibacterium freudenreichii by means of a multi-strain study

26. Bovine Teat Microbiome Analysis Revealed Reduced Alpha Diversity and Significant Changes in Taxonomic Profiles in Quarters with a History of Mastitis

27. The first dairy product exclusively fermented by Propionibacterium freudenreichii: A new vector to study probiotic potentialities in vivo

28. Recent advances in quantitative PCR (qPCR) applications in food microbiology

29. Permanent draft genome sequence of the probiotic strain Propionibacterium freudenreichii CIRM-BIA 129 (ITG P20)

30. Propriétés anti-inflammatoires d'une protéine de surface de propionibacterium freudenreichii

31. Mutations and genomic islands can explain the strain dependency of sugar utilization in 21 strains of Propionibacterium freudenreichii

32. Combining selected immunomodulatory Propionibacterium freudenreichii and Lactobacillus delbrueckii strains: Reverse engineering development of an anti-inflammatory cheese

33. The long-term survival of Propionibacterium freudenreichii in a context of nutrient shortage

34. Vectors for producing and secreting substance of interest by bacteria and applications thereof

35. Surface proteins of Propionibacterium freudenreichii are involved in its anti-inflammatory properties

36. Strain-to-strain differences within lactic and propionic acid bacteria species strongly impact the properties of cheese-A review

37. New insights about phenotypic heterogeneity within

38. Fine-tuned characterization of Staphylococcus aureus Newbould 305, a strain associated with mild and chronic mastitis in bovines

39. The secreted esterase of propionibacterium freudenreichii has a major role in cheese lipolysis

40. Genome Sequence of Lactococcus lactis subsp. lactis bv. diacetylactis LD61

41. A unique in vivo experimental approach reveals metabolic adaptation of the probiotic Propionibacterium freudenreichii to the colon environment

42. Draft genome sequences of five strains of [i]Lactobacillus acidophilus[/i] , strain CIP 76.13 T , isolated from humans, strains CIRM-BIA 442 and CIRM-BIA 445, isolated from dairy products, and strains DSM 20242 and DSM 9126 of unknown origin

43. Recombinant vector for producing and secreting amino acid sequences of interest by propionibacteria and applications thereof

44. Correction: A Temporal -omic Study of Propionibacterium freudenreichii CIRM-BIA1 T Adaptation Strategies in Conditions Mimicking Cheese Ripening in the Cold

45. A Temporal -omic study of propionibacterium freudenreichii CIRM-BIA1T adaptation strategies in conditions mimicking cheese ripening in the cold

46. Accumulation of intracellular glycogen and trehalose by [i]Propionibacterium Freudenreichii[/i] under conditions mimicking cheese ripening in the cold

47. Reverse transcription quantitative PCR revealed persistency of thermophilic lactic acid bacteria metabolic activity until the end of the ripening of Emmental cheese

48. Contribution of surface β-Glucan polysaccharide to physicochemical and immunomodulatory properties of Propionibacterium freudenreichii

49. Promising immunomodulatory properties of select strains of dairy propionibacteria

50. Genomic diversity of 24 Propionibacterium freudenreichii 1 strains

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