BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

175 related articles for article (PubMed ID: 14580796)

  • 1. Catabolism of volatile sulfur compounds precursors by Brevibacterium linens and Geotrichum candidum, two microorganisms of the cheese ecosystem.
    Arfi K; Amárita F; Spinnler HE; Bonnarme P
    J Biotechnol; 2003 Nov; 105(3):245-53. PubMed ID: 14580796
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Evidence for distinct L-methionine catabolic pathways in the yeast Geotrichum candidum and the bacterium Brevibacterium linens.
    Arfi K; Landaud S; Bonnarme P
    Appl Environ Microbiol; 2006 Mar; 72(3):2155-62. PubMed ID: 16517666
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Sulfur compound production by Geotrichum candidum from L-methionine: importance of the transamination step.
    Bonnarme P; Arfi K; Dury C; Helinck S; Yvon M; Spinnler HE
    FEMS Microbiol Lett; 2001 Dec; 205(2):247-52. PubMed ID: 11750811
    [TBL] [Abstract][Full Text] [Related]  

  • 4. L-methionine degradation potentialities of cheese-ripening microorganisms.
    Bonnarme P; Lapadatescu C; Yvon M; Spinnler HE
    J Dairy Res; 2001 Nov; 68(4):663-74. PubMed ID: 11928962
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Dual influence of the carbon source and L-methionine on the synthesis of sulphur compounds in the cheese-ripening yeast Geotrichum candidum.
    Arfi K; Tâche R; Spinnler HE; Bonnarme P
    Appl Microbiol Biotechnol; 2003 May; 61(4):359-65. PubMed ID: 12743766
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Identification and functional analysis of the gene encoding methionine-gamma-lyase in Brevibacterium linens.
    Amarita F; Yvon M; Nardi M; Chambellon E; Delettre J; Bonnarme P
    Appl Environ Microbiol; 2004 Dec; 70(12):7348-54. PubMed ID: 15574935
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Production of volatile compounds by cheese-ripening yeasts: requirement for a methanethiol donor for S-methyl thioacetate synthesis by Kluyveromyces lactis.
    Arfi K; Spinnler HE; Tache R; Bonnarme P
    Appl Microbiol Biotechnol; 2002 Mar; 58(4):503-10. PubMed ID: 11954798
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Development and validation of a plate technique for screening of microorganisms that produce volatile sulfur compounds.
    Guichard H; Bonnarme P
    Anal Biochem; 2005 Mar; 338(2):299-305. PubMed ID: 15745751
    [TBL] [Abstract][Full Text] [Related]  

  • 9. The effect of cysteine on production of volatile sulphur compounds by cheese-ripening bacteria.
    del Castillo-Lozano ML; Mansour S; Tâche R; Bonnarme P; Landaud S
    Int J Food Microbiol; 2008 Mar; 122(3):321-7. PubMed ID: 18262300
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Controlled production of Camembert-type cheeses. Part II. Changes in the concentration of the more volatile compounds.
    Leclercq-Perlat MN; Latrille E; Corrieu G; Spinnler HE
    J Dairy Res; 2004 Aug; 71(3):355-66. PubMed ID: 15354583
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Levels of cystathionine gamma lyase production by Geotrichum candidum in synthetic media and correlation with the presence of sulphur flavours in cheese.
    Gente S; La Carbona S; Guéguen M
    Int J Food Microbiol; 2007 Mar; 114(2):136-42. PubMed ID: 16973233
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Diversity of L-methionine catabolism pathways in cheese-ripening bacteria.
    Bonnarme P; Psoni L; Spinnler HE
    Appl Environ Microbiol; 2000 Dec; 66(12):5514-7. PubMed ID: 11097940
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Key enzymes involved in methionine catabolism by cheese lactic acid bacteria.
    Hanniffy SB; Peláez C; Martínez-Bartolomé MA; Requena T; Martínez-Cuesta MC
    Int J Food Microbiol; 2009 Nov; 135(3):223-30. PubMed ID: 19733414
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Comparison of volatile sulphur compound production by cheese-ripening yeasts from methionine and methionine-cysteine mixtures.
    López Del Castillo-Lozano M; Delile A; Spinnler HE; Bonnarme P; Landaud S
    Appl Microbiol Biotechnol; 2007 Jul; 75(6):1447-54. PubMed ID: 17431610
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Aspects of enzymology and biochemical properties of Brevibacterium linens relevant to cheese ripening: a review.
    Rattray FP; Fox PF
    J Dairy Sci; 1999 May; 82(5):891-909. PubMed ID: 10342227
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Aroma compound production in cheese curd by coculturing with selected yeast and bacteria.
    Martin N; Berger C; Le Du C; Spinnler HE
    J Dairy Sci; 2001 Oct; 84(10):2125-35. PubMed ID: 11699442
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Flavour sulphides are produced from methionine by two different pathways by Geotrichum candidum.
    Demarigny Y; Berger C; Desmasures N; Gueguen M; Spinnler HE
    J Dairy Res; 2000 Aug; 67(3):371-80. PubMed ID: 11037233
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Involvement of a branched-chain aminotransferase in production of volatile sulfur compounds in Yarrowia lipolytica.
    Bondar DC; Beckerich JM; Bonnarme P
    Appl Environ Microbiol; 2005 Aug; 71(8):4585-91. PubMed ID: 16085852
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Controlled production of Camembert-type cheeses. Part I: Microbiological and physicochemical evolutions.
    Leclercq-Perlat MN; Buono F; Lambert D; Latrille E; Spinnler HE; Corrieu G
    J Dairy Res; 2004 Aug; 71(3):346-54. PubMed ID: 15354582
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Transcriptional analysis of L-methionine catabolism in Brevibacterium linens ATCC9175.
    Cholet O; Hénaut A; Bonnarme P
    Appl Microbiol Biotechnol; 2007 Apr; 74(6):1320-32. PubMed ID: 17225104
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 9.