| 1 |
S-methyl thioesters are produced from fatty acids and branched-chain amino acids by brevibacteria: focus on L-leucine catabolic pathway and identification of acyl-CoA intermediates
Sourabie AM, Spinnler HE, Bourdat-Deschamps M, Tallon R, Landaud S, Bonnarme P
Applied Microbiology and Biotechnology, 93(4), 1673, 2012 |
| 2 |
Exploration of sulfur metabolism in the yeast Kluyveromyces lactis
Hebert A, Forquin-Gomez MP, Roux A, Aubert J, Junot C, Loux V, Heilier JF, Bonnarme P, Beckerich JM, Landaud S
Applied Microbiology and Biotechnology, 91(5), 1409, 2011 |
| 3 |
Growth and aroma contribution of Microbacterium foliorum, Proteus vulgaris and Psychrobacter sp during ripening in a cheese model medium
Deetae P, Spinnler HE, Bonnarme P, Helinck S
Applied Microbiology and Biotechnology, 82(1), 169, 2009 |
| 4 |
Effects of Proteus vulgaris growth on the establishment of a cheese microbial community and on the production of volatile aroma compounds in a model cheese
Deetae P, Mounier J, Bonnarme P, Spinnler HE, Irlinger F, Helinck S
Journal of Applied Microbiology, 107(4), 1404, 2009 |
| 5 |
Formation of volatile sulfur compounds and metabolism of methionine and other sulfur compounds in fermented food
Landaud S, Helinck S, Bonnarme P
Applied Microbiology and Biotechnology, 77(6), 1191, 2008 |
| 6 |
Transcriptional analysis of L-methionine catabolism in Brevibacterium linens ATCC9175
Cholet O, Heaut A, Bonnarme P
Applied Microbiology and Biotechnology, 74(6), 1320, 2007 |
| 7 |
Comparison of volatile sulphur compound production by cheese-ripening yeasts from methionine and methionine-cysteine mixtures
Lopez del Castillo-Lozano M, Delile A, Spinnler HE, Bonnarme P, Landaud S
Applied Microbiology and Biotechnology, 75(6), 1447, 2007 |
| 8 |
Production of volatile aroma compounds by bacterial strains isolated from different surface-ripened French cheeses
Deetae P, Bonnarme P, Spinnler HE, Helinck S
Applied Microbiology and Biotechnology, 76(5), 1161, 2007 |
| 9 |
Kluyveromyces lactis and Saccharomyces cerevisiae, two potent deacidifying and volatile-sulphur-aroma-producing microorganisms of the cheese ecosystem
Kagkli DM, Tache R, Cogan TM, Hill C, Casaregola S, Bonnarme P
Applied Microbiology and Biotechnology, 73(2), 434, 2006 |
| 10 |
Dual influence of the carbon source and L-methionine on the synthesis of sulphur compounds in the cheese-ripening yeast Geotrichum candidum
Arfi K, Tache R, Spinnler HE, Bonnarme P
Applied Microbiology and Biotechnology, 61(4), 359, 2003 |
