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1
Technological aspects related to the use of bifidobacteria in dairy products
Technological aspects related to the use of bifidobacteria in dairy products
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Technological aspects related to the use of bifidobacteria in dairy products

ROY, Denis

Lait, 2005-01, Vol.85 (1-2), p.39-56

Les Ulis: EDP Sciences

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2
Propionibacterium freudenreichii strains quantitatively affect production of volatile compounds in Swiss cheese
Propionibacterium freudenreichii strains quantitatively affect production of volatile compounds in Swiss cheese
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Propionibacterium freudenreichii strains quantitatively affect production of volatile compounds in Swiss cheese

THIERRY, Anne ; MAILLARD, Marie-Bernadette ; RICHOUX, Romain ; KERJEAN, Jean-René ; LORTAL, Sylvie

Lait, 2005-01, Vol.85 (1-2), p.57-74

Les Ulis: EDP Sciences

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3
Interactions between microorganisms in a simple ecosystem: yogurt bacteria as a study model
Interactions between microorganisms in a simple ecosystem: yogurt bacteria as a study model
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Interactions between microorganisms in a simple ecosystem: yogurt bacteria as a study model

COURTIN, Pascal ; RUL, Francoise

Lait, 2004-01, Vol.84 (1-2), p.125-134

Les Ulis: EDP Sciences

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4
Tolerance and adaptative acid stress response of Lactobacillus delbrueckii ssp. bulgaricus
Tolerance and adaptative acid stress response of Lactobacillus delbrueckii ssp. bulgaricus
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Tolerance and adaptative acid stress response of Lactobacillus delbrueckii ssp. bulgaricus

Guillouard, I ; Lim, E-M ; Van de Guchte, M ; Grimaldi, C ; Penaud, S ; Maguin, E

Lait, 2004-04, Vol.84 (1-2), p.1-6

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5
Potential of TTGE for the bacterial study of several raw milks
Potential of TTGE for the bacterial study of several raw milks
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Potential of TTGE for the bacterial study of several raw milks

Lafarge, V ; Ogier, J-C ; Girard, V ; Maladen, V ; Leveau, J-Y ; Delacroix-Buchet, A

Lait, 2004-04, Vol.84 (1-2), p.169-178

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6
Control development of Listeria monocytogenes in smoked salmon: interest of the biopreservation by lactic bacteria
Control development of Listeria monocytogenes in smoked salmon: interest of the biopreservation by lactic bacteria
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Control development of Listeria monocytogenes in smoked salmon: interest of the biopreservation by lactic bacteria

Richard, C ; Leroi, F ; Brillet, A ; Rachman, C ; Connil, N ; Drider, D ; Pilet, M F ; Onno, B ; Dousset, X ; Prevost, H

Lait, 2004-04, Vol.84 (1-2), p.135-144

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7
Immobilization of lactococci
Immobilization of lactococci
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Immobilization of lactococci

Ibrahim, M ; Briandet, R ; Mistou, M-Y ; Chretien, A ; Tremblay, J ; Kulakauskas, S

Lait, 2004-04, Vol.84 (1-2), p.103-114

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8
Formation of bitter peptides during ripening of ovine milk cheese made with different coagulants
Formation of bitter peptides during ripening of ovine milk cheese made with different coagulants
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Formation of bitter peptides during ripening of ovine milk cheese made with different coagulants

AGBOOLA, Samson ; SHAOJIANG CHEN ; JIAN ZHAO

Lait, 2004-11, Vol.84 (6), p.567-578

Les Ulis: EDP Sciences

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9
NATIVE MICELLAR CASEIN SEPARATION THROUGH CROSS FLOW MEMBRANE MICROFILTRATION
NATIVE MICELLAR CASEIN SEPARATION THROUGH CROSS FLOW MEMBRANE MICROFILTRATION
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NATIVE MICELLAR CASEIN SEPARATION THROUGH CROSS FLOW MEMBRANE MICROFILTRATION

PIERRE, A ; FAUQUANT, J ; LEGRAET, Y ; PIOT, M ; MAUBOIS, JL

Lait, 1992-01, Vol.72 (5), p.461-474

PARIS CEDEX 15: Elsevier

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10
Review of molecular methods for identification, characterization and detection of bifidobacteria
Review of molecular methods for identification, characterization and detection of bifidobacteria
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Review of molecular methods for identification, characterization and detection of bifidobacteria

WARD, Pierre ; ROY, Denis

Lait, 2005-01, Vol.85 (1-2), p.23-32

Les Ulis: EDP Sciences

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