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Digging into the low molecular weight peptidome with the OligoNet web server.
Sci Rep. 2017 Sep 15;7(1):11692. doi: 10.1038/s41598-017-11786-w.
Sci Rep. 2017.
PMID: 28916823
Free PMC article.
Hypotheses on the effects of enological tannins and total red wine phenolic compounds on Oenococcus oeni.
Chasseriaud L, Krieger-Weber S, Déléris-Bou M, Sieczkowski N, Jourdes M, Teissedre PL, Claisse O, Lonvaud-Funel A.
Chasseriaud L, et al. Among authors: deleris bou m.
Food Microbiol. 2015 Dec;52:131-7. doi: 10.1016/j.fm.2015.07.002. Epub 2015 Jul 3.
Food Microbiol. 2015.
PMID: 26338126
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Adaptation of two groups of Oenococcus oeni strains to red and white wines: the role of acidity and phenolic compounds.
Breniaux M, Dutilh L, Petrel M, Gontier E, Campbell-Sills H, Deleris-Bou M, Krieger S, Teissedre PL, Jourdes M, Reguant C, Lucas P.
Breniaux M, et al. Among authors: deleris bou m.
J Appl Microbiol. 2018 Oct;125(4):1117-1127. doi: 10.1111/jam.13946. Epub 2018 Aug 16.
J Appl Microbiol. 2018.
PMID: 29904988
Free article.
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The production of preconditioned freeze-dried Oenococcus oeni primes its metabolism to withstand environmental stresses encountered upon inoculation into wine.
Matsumoto S, Breniaux M, Claisse O, Gotti C, Bourassa S, Droit A, Deleris-Bou M, Krieger S, Weidmann S, Rudolf J, Lucas P.
Matsumoto S, et al. Among authors: deleris bou m.
Int J Food Microbiol. 2022 May 16;369:109617. doi: 10.1016/j.ijfoodmicro.2022.109617. Epub 2022 Mar 10.
Int J Food Microbiol. 2022.
PMID: 35290839
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