122 related articles for article (PubMed ID: 15745751)
1. 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]
2. 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]
3. 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]
4. 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]
5. 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]
6. 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]
7. 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]
8. 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]
9. 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]
10. 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]
11. 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]
12. 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]
13. Evaluation of a quantitative screening method for hydrogen sulfide production by cheese-ripening microorganisms: the first step towards l-cysteine catabolism.
Lopez del Castillo Lozano M; Tâche R; Bonnarme P; Landaud S
J Microbiol Methods; 2007 Apr; 69(1):70-7. PubMed ID: 17250912
[TBL] [Abstract][Full Text] [Related]
14. Methionine metabolism: major pathways and enzymes involved and strategies for control and diversification of volatile sulfur compounds in cheese.
Martínez-Cuesta Mdel C; Peláez C; Requena T
Crit Rev Food Sci Nutr; 2013; 53(4):366-85. PubMed ID: 23320908
[TBL] [Abstract][Full Text] [Related]
15. Methylthioacetaldehyde, a possible intermediate metabolite for the production of volatile sulphur compounds from L-methionine by Lactococcus lactis.
Bonnarme P; Amarita F; Chambellon E; Semon E; Spinnler HE; Yvon M
FEMS Microbiol Lett; 2004 Jul; 236(1):85-90. PubMed ID: 15212795
[TBL] [Abstract][Full Text] [Related]
16. Interests in Geotrichum candidum for cheese technology.
Boutrou R; Guéguen M
Int J Food Microbiol; 2005 Jun; 102(1):1-20. PubMed ID: 15924999
[TBL] [Abstract][Full Text] [Related]
17. Volatile sulfur compounds produced by probiotic bacteria in the presence of cysteine or methionine.
Sreekumar R; Al-Attabi Z; Deeth HC; Turner MS
Lett Appl Microbiol; 2009 Jun; 48(6):777-82. PubMed ID: 19344359
[TBL] [Abstract][Full Text] [Related]
18. 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]
19. Geotrichum candidum gene expression and metabolite accumulation inside the cells reflect the strain oxidative stress sensitivity and ability to produce flavour compounds.
Pracharova P; Lieben P; Pollet B; Beckerich JM; Bonnarme P; Landaud S; Swennen D
FEMS Yeast Res; 2019 Jan; 19(1):. PubMed ID: 30295727
[TBL] [Abstract][Full Text] [Related]
20. 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]
[Next] [New Search]
