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Journal Abstract Search

152 related items for PubMed ID: 11097940

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  • 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 06; 105(3):245-53. PubMed ID: 14580796
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  • 5. 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 20; 122(3):321-7. PubMed ID: 18262300
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  • 6. Amino acid catabolism in cheese-related bacteria: selection and study of the effects of pH, temperature and NaCl by quadratic response surface methodology.
    Curtin AC, De Angelis M, Cipriani M, Corbo MR, McSweeney PL, Gobbetti M.
    J Appl Microbiol; 2001 Aug 20; 91(2):312-21. PubMed ID: 11473596
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  • 9. 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 18; 205(2):247-52. PubMed ID: 11750811
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  • 10. Transcriptional analysis of L-methionine catabolism in Brevibacterium linens ATCC9175.
    Cholet O, Hénaut A, Bonnarme P.
    Appl Microbiol Biotechnol; 2007 Apr 18; 74(6):1320-32. PubMed ID: 17225104
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  • 12. 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 15; 135(3):223-30. PubMed ID: 19733414
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  • 13. YtjE from Lactococcus lactis IL1403 Is a C-S lyase with alpha, gamma-elimination activity toward methionine.
    Martínez-Cuesta MC, Peláez C, Eagles J, Gasson MJ, Requena T, Hanniffy SB.
    Appl Environ Microbiol; 2006 Jul 15; 72(7):4878-84. PubMed ID: 16820483
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  • 15. Sulfur metabolism in bacteria associated with cheese.
    Weimer B, Seefeldt K, Dias B.
    Antonie Van Leeuwenhoek; 1999 Jul 15; 76(1-4):247-61. PubMed ID: 10532382
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  • 16. Growth of aerobic ripening bacteria at the cheese surface is limited by the availability of iron.
    Monnet C, Back A, Irlinger F.
    Appl Environ Microbiol; 2012 May 15; 78(9):3185-92. PubMed ID: 22367081
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  • 17. 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 15; 61(4):359-65. PubMed ID: 12743766
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  • 18. Tryptophan catabolism in Brevibacterium linens as a potential cheese flavor adjunct.
    Ummadi M, Weimer BC.
    J Dairy Sci; 2001 Aug 15; 84(8):1773-82. PubMed ID: 11518299
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  • 20. Aspects of enzymology and biochemical properties of Brevibacterium linens relevant to cheese ripening: a review.
    Rattray FP, Fox PF.
    J Dairy Sci; 1999 May 15; 82(5):891-909. PubMed ID: 10342227
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