Bonnarme P - Search Results

1

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

Nardi M, Sextius P, Bonnarme P, Spinnler HE, Monnet V, Irlinger F. Nardi M, et al. Among authors: bonnarme p. J Dairy Res. 2005 May;72(2):179-87. doi: 10.1017/s0022029905000737. J Dairy Res. 2005. PMID: 15909683

2

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. Amarita F, et al. Among authors: bonnarme p. Appl Environ Microbiol. 2004 Dec;70(12):7348-54. doi: 10.1128/AEM.70.12.7348-7354.2004. Appl Environ Microbiol. 2004. PMID: 15574935 Free PMC article.

3

L-methionine degradation potentialities of cheese-ripening microorganisms.

Bonnarme P, Lapadatescu C, Yvon M, Spinnler HE. Bonnarme P, et al. J Dairy Res. 2001 Nov;68(4):663-74. doi: 10.1017/s002202990100509x. J Dairy Res. 2001. PMID: 11928962

4

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

Deetae P, Bonnarme P, Spinnler HE, Helinck S. Deetae P, et al. Among authors: bonnarme p. Appl Microbiol Biotechnol. 2007 Oct;76(5):1161-71. doi: 10.1007/s00253-007-1095-5. Epub 2007 Aug 14. Appl Microbiol Biotechnol. 2007. PMID: 17701035

5

Diversity of L-methionine catabolism pathways in cheese-ripening bacteria.

Bonnarme P, Psoni L, Spinnler HE. Bonnarme P, et al. Appl Environ Microbiol. 2000 Dec;66(12):5514-7. doi: 10.1128/AEM.66.12.5514-5517.2000. Appl Environ Microbiol. 2000. PMID: 11097940 Free PMC article.

6

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. Deetae P, et al. Among authors: bonnarme p. J Appl Microbiol. 2009 Oct;107(4):1404-13. doi: 10.1111/j.1365-2672.2009.04315.x. Epub 2009 Apr 24. J Appl Microbiol. 2009. PMID: 19426267 Free article.

7

Overview of a surface-ripened cheese community functioning by meta-omics analyses.

Dugat-Bony E, Straub C, Teissandier A, Onésime D, Loux V, Monnet C, Irlinger F, Landaud S, Leclercq-Perlat MN, Bento P, Fraud S, Gibrat JF, Aubert J, Fer F, Guédon E, Pons N, Kennedy S, Beckerich JM, Swennen D, Bonnarme P. Dugat-Bony E, et al. Among authors: bonnarme p. PLoS One. 2015 Apr 13;10(4):e0124360. doi: 10.1371/journal.pone.0124360. eCollection 2015. PLoS One. 2015. PMID: 25867897 Free PMC article. Review.

8

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. Arfi K, et al. Among authors: bonnarme p. Appl Microbiol Biotechnol. 2003 May;61(4):359-65. doi: 10.1007/s00253-002-1217-z. Epub 2003 Feb 11. Appl Microbiol Biotechnol. 2003. PMID: 12743766

9

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. Bonnarme P, et al. FEMS Microbiol Lett. 2004 Jul 1;236(1):85-90. doi: 10.1016/j.femsle.2004.05.022. FEMS Microbiol Lett. 2004. PMID: 15212795

10

Effect of dairy matrices on the survival of Streptococcus thermophilus, Brevibacterium aurantiacum and Hafnia alvei during digestion.

Hernández-Galán L, Cattenoz T, Le Feunteun S, Canette A, Briandet R, Le-Guin S, Guedon E, Castellote J, Delettre J, Dugat Bony E, Bonnarme P, Spinnler HE, Martín Del Campo ST, Picque D. Hernández-Galán L, et al. Among authors: bonnarme p. Food Res Int. 2017 Oct;100(Pt 1):477-488. doi: 10.1016/j.foodres.2017.07.044. Epub 2017 Jul 19. Food Res Int. 2017. PMID: 28873711

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