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ArticlesPeer ReviewedFull Text
Formation of volatile sulfur compounds and metabolism of methionine and other sulfur compounds in fermented food
Author / Creator:Landaud, Sophie ; Helinck, Sandra ; Bonnarme, Pascal
Publisher:Berlin/Heidelberg: Berlin/Heidelberg : Springer-Verlag
Journal title:Applied microbiology and biotechnology, 2008, Vol.77 (6), p.1191-1205
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ArticlesPeer ReviewedFull Text
Sensory Improvement of a Pea Protein-Based Product Using Microbial Co-Cultures of Lactic Acid Bacteria and Yeasts
Author / Creator:El Youssef, Cynthia ; Bonnarme, Pascal ; Fraud, Sébastien ; Péron, Anne-Claire ; Helinck, Sandra ; Landaud, Sophie
Publisher:Switzerland: MDPI AG
Journal title:Foods, 2020-03, Vol.9 (3), p.349
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ArticlesPeer ReviewedFull Text
The microbial community associated with pea seeds (Pisum sativum) of different geographical origins
Author / Creator:Chartrel, Valentine ; Dugat-Bony, Eric ; Sarthou, Anne-Sophie ; Huchette, Sophie ; Bonnarme, Pascal ; Irlinger, Françoise
Publisher:Cham: Springer Science + Business Media
Journal title:Plant and soil, 2021-05, Vol.462 (1/2), p.405-427
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ArticlesPeer ReviewedFull Text
Overview of a Surface-Ripened Cheese Community Functioning by Meta-Omics Analyses
Author / Creator:Dugat-Bony, Eric ; Straub, Cécile ; Teissandier, Aurélie ; Onésime, Djamila ; Loux, Valentin ; Monnet, Christophe ; Irlinger, Françoise ; Landaud, Sophie ; Leclercq-Perlat, Marie-Noëlle ; Bento, Pascal ; Fraud, Sébastien ; Gibrat, Jean-François ; Aubert, Julie ; Fer, Frédéric ; Guédon, Eric ; Pons, Nicolas ; Kennedy, Sean ; Beckerich, Jean-Marie ; Swennen, Dominique ; Bonnarme, Pascal
Publisher:United States: Public Library of Science
Journal title:PloS one, 2015-04, Vol.10 (4), p.e0124360-e0124360
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ArticlesPeer ReviewedFull Text
Protein Sources Alternative to Meat: State of the Art and Involvement of Fermentation
Author / Creator:Molfetta, Mariagrazia ; Morais, Etiele G. ; Barreira, Luisa ; Bruno, Giovanni Luigi ; Porcelli, Francesco ; Dugat-Bony, Eric ; Bonnarme, Pascal ; Minervini, Fabio
Publisher:Basel: MDPI AG
Journal title:Foods, 2022-07, Vol.11 (14), p.2065
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ArticlesPeer ReviewedFull Text
Genomic Characterization of Wild Lactobacillus delbrueckii Strains Reveals Low Diversity but Strong Typicity
Author / Creator:Grizon, Anna ; Theil, Sébastien ; Helinck, Sandra ; Gerber, Pauline ; Bonnarme, Pascal ; Chassard, Christophe
Publisher:Switzerland: MDPI AG
Journal title:Microorganisms (Basel), 2024-03, Vol.12 (3), p.512
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Newsletter articlesFull Text
Machover David, Bonnarme Pascal, INSERM (Institut National de La Sante et de La Recherche Medicale), Universite Paris Sud-Paris Xi and INRA (Institut National de La Recherche Agronomique) File United...
Publisher:New Delhi: Pedia Content Solutions Pvt. Ltd
Journal title:Global IP News. Pharmaceutical Patent News, 2014
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ArticlesPeer ReviewedFull Text
Modulation of Metabolome and Overall Perception of Pea Protein-Based Gels Fermented with Various Synthetic Microbial Consortia
Author / Creator:Ben-Harb, Salma ; Saint-Eve, Anne ; Irlinger, Françoise ; Souchon, Isabelle ; Bonnarme, Pascal
Publisher:Switzerland: MDPI AG
Journal title:Foods, 2022-04, Vol.11 (8), p.1146
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ArticlesPeer ReviewedFull Text
Exploration of sulfur metabolism in the yeast Kluyveromyces lactis
Author / Creator:Hébert, Agnès ; Forquin-Gomez, Marie-Pierre ; Roux, Aurélie ; Aubert, Julie ; Junot, Christophe ; Loux, Valentin ; Heilier, Jean-François ; Bonnarme, Pascal ; Beckerich, Jean-Marie ; Landaud, Sophie
Publisher:Berlin/Heidelberg: Springer Berlin Heidelberg
Journal title:Applied microbiology and biotechnology, 2011-09, Vol.91 (5), p.1409-1423
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ArticlesPeer ReviewedFull Text
Draft Genome Sequence of Corynebacterium variabile Mu292, Isolated from Munster, a French Smear-Ripened Cheese
Author / Creator:Dugat-Bony Eric ; Sarthou Anne-Sophie ; Loux Valentin ; Vidal, Marie ; Bonnarme Pascal ; Irlinger Françoise ; Layec Séverine
Publisher:Washington: American Society for Microbiology
Journal title:Microbiology resource announcements, 2016-07, Vol.4 (4)
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ArticlesPeer ReviewedFull Text
Methylthioacetaldehyde, a possible intermediate metabolite for the production of volatile sulphur compounds from l-methionine by Lactococcus lactis
Author / Creator:Bonnarme, Pascal ; Amarita, Felix ; Chambellon, Emilie ; Semon, Etienne ; Spinnler, Henry E ; Yvon, Mireille
Publisher:Oxford: Elsevier B.V
Journal title:FEMS microbiology letters, 2004-07, Vol.236 (1), p.85-90
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ArticlesPeer ReviewedFull Text
L-methionine degradation potentialities of cheese-ripening microorganisms
Author / Creator:BONNARME, PASCAL ; LAPADATESCU, CARMEN ; YVON, MIREILLE ; SPINNLER, HENRY-ERIC
Publisher:Cambridge, UK: Cambridge University Press
Journal title:Journal of dairy research, 2001-11, Vol.68 (4), p.663-674
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ArticlesPeer ReviewedFull Text
Growth and adaptation of microorganisms on the cheese surface
Author / Creator:Monnet, Christophe ; Landaud, Sophie ; Bonnarme, Pascal ; Swennen, Dominique
Publisher:England: Oxford University Press
Journal title:FEMS microbiology letters, 2015-01, Vol.362 (1), p.1-9
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ArticlesPeer ReviewedFull Text
Influence of cell immobilization on the production of benzaldehyde and benzyl alcohol by the white-rot fungi Bjerkandera adusta, Ischnoderma benzoinum and Dichomitus squalens
Author / Creator:Lapadatescu, C ; Feron, G ; Vergoignan, C ; Djian, A ; Durand, A ; Bonnarme, P
Publisher:Berlin: Springer
Journal title:Applied microbiology and biotechnology, 1997-06, Vol.47 (6), p.708-714
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ArticlesPeer ReviewedFull Text
Genetic transformation of Brevibacterium linens strains producing high amounts of diverse sulphur compounds
Author / Creator:Nardi, Michele ; Sextius, Peggy ; Bonnarme, Pascal ; Eric Spinnler, Henry ; Monnet, Veronique ; Irlinger, Francoise
Publisher:Cambridge, UK: Cambridge University Press
Journal title:Journal of dairy research, 2005-05, Vol.72 (2), p.179-187
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ArticlesPeer ReviewedFull Text
Genomic Characterization of Wild ILactobacillus delbrueckii/I Strains Reveals Low Diversity but Strong Typicity
Author / Creator:Grizon, Anna ; Theil, Sébastien ; Helinck, Sandra ; Gerber, Pauline ; Bonnarme, Pascal ; Chassard, Christophe
Publisher:MDPI AG
Journal title:Microorganisms (Basel), 2024-03, Vol.12 (3)
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ArticlesPeer ReviewedFull Text
Production of aryl metabolites in solid-state fermentations of the white-rot fungus Bjerkandera adusta
Author / Creator:Lapadatescu, C ; Bonnarme, P
Publisher:Dordrecht: Springer
Journal title:Biotechnology letters, 1999, Vol.21 (9), p.763-769
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ArticlesPeer ReviewedFull Text
Production of volatile aroma compounds by bacterial strains isolated from different surface-ripened French cheeses
Author / Creator:Deetae, Pawinee ; Bonnarme, Pascal ; Spinnler, Henry E ; Helinck, Sandra
Publisher:Berlin: Berlin/Heidelberg : Springer-Verlag
Journal title:Applied microbiology and biotechnology, 2007-10, Vol.76 (5), p.1161-1171
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ArticlesPeer ReviewedFull Text
Growth and aroma contribution of Microbacterium foliorum, Proteus vulgaris and Psychrobacter sp. during ripening in a cheese model medium
Author / Creator:Deetae, Pawinee ; Spinnler, Henry-Eric ; Bonnarme, Pascal ; Helinck, Sandra
Publisher:Berlin/Heidelberg: Springer Berlin Heidelberg
Journal title:Applied microbiology and biotechnology, 2009-02, Vol.82 (1), p.169-177
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ArticlesPeer ReviewedFull Text
Geotrichum candidum gene expression and metabolite accumulation inside the cells reflect the strain oxidative stress sensitivity and ability to produce flavour compounds
Author / Creator:Pracharova, P ; Lieben, P ; Pollet, B ; Beckerich, J-M ; Bonnarme, P ; Landaud, S ; Swennen, D
Publisher:England: Oxford University Press
Journal title:FEMS yeast research, 2019-01, Vol.19 (1), p.1-9
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Showing 1 to 20 of 35 results

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Formation of volatile sulfur compounds and metabolism of methionine and other sulfur compounds in fermented food

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Sensory Improvement of a Pea Protein-Based Product Using Microbial Co-Cultures of Lactic Acid Bacteria and Yeasts

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The microbial community associated with pea seeds (Pisum sativum) of different geographical origins

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Overview of a Surface-Ripened Cheese Community Functioning by Meta-Omics Analyses

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Protein Sources Alternative to Meat: State of the Art and Involvement of Fermentation

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Genomic Characterization of Wild Lactobacillus delbrueckii Strains Reveals Low Diversity but Strong Typicity

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Machover David, Bonnarme Pascal, INSERM (Institut National de La Sante et de La Recherche Medicale), Universite Paris Sud-Paris Xi and INRA (Institut National de La Recherche Agronomique) File United...

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Modulation of Metabolome and Overall Perception of Pea Protein-Based Gels Fermented with Various Synthetic Microbial Consortia

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Exploration of sulfur metabolism in the yeast Kluyveromyces lactis

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Draft Genome Sequence of Corynebacterium variabile Mu292, Isolated from Munster, a French Smear-Ripened Cheese

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Methylthioacetaldehyde, a possible intermediate metabolite for the production of volatile sulphur compounds from l-methionine by Lactococcus lactis

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L-methionine degradation potentialities of cheese-ripening microorganisms

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Growth and adaptation of microorganisms on the cheese surface

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Influence of cell immobilization on the production of benzaldehyde and benzyl alcohol by the white-rot fungi Bjerkandera adusta, Ischnoderma benzoinum and Dichomitus squalens

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Genetic transformation of Brevibacterium linens strains producing high amounts of diverse sulphur compounds

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Genomic Characterization of Wild ILactobacillus delbrueckii/I Strains Reveals Low Diversity but Strong Typicity

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Production of aryl metabolites in solid-state fermentations of the white-rot fungus Bjerkandera adusta

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Production of volatile aroma compounds by bacterial strains isolated from different surface-ripened French cheeses

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Growth and aroma contribution of Microbacterium foliorum, Proteus vulgaris and Psychrobacter sp. during ripening in a cheese model medium

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Geotrichum candidum gene expression and metabolite accumulation inside the cells reflect the strain oxidative stress sensitivity and ability to produce flavour compounds

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