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The genetics of microbial starters

Archive ouverte | Anba-Mondoloni, Jamila | CCSD

The main bacterial species used in meat fermentation are lactic acid bacteria and coagulase-negative staphylococci. Genetic studies have provided basic knowledge on their metabolic activities and their fitness in meat products. Th...

Transcriptomic and proteomic analysis of Oenococcus oeni PSU-1 response to ethanol shock

Archive ouverte | Olguín, Nair | CCSD

International audience. The correct development of malolactic fermentation depends on the capacity of Oenococcus oeni to survive under harsh wine conditions. The presence of ethanol is one of the most stressful fact...

Utilisation des microbiotes comme modèles

Archive ouverte | Zagorec, Monique | CCSD

International audience. The microbiological study of food is limited because of the variability between samples (species diversity and abundance) andthe presence of unknown or yet non cultivated bacteria. Two...

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