Works by Chuat, Victoria
Results: 15
First Insight into the Technological Features of Lactic Acid Bacteria Isolated from Algerian Fermented Wheat Lemzeiet.
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- Current Microbiology, 2019, v. 76, n. 10, p. 1095, doi. 10.1007/s00284-019-01727-3
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- Article
Peptidoglycan Hydrolases as Species-Specific Markers to Differentiate Lactobacillus helveticus from Lactobacillus gallinarum and Other Closely Related Homofermentative Lactobacilli.
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- Current Microbiology, 2014, v. 68, n. 4, p. 551, doi. 10.1007/s00284-013-0512-5
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- Article
Mutations and genomic islands can explain the strain dependency of sugar utilization in 21 strains of Propionibacterium freudenreichii.
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- BMC Genomics, 2015, v. 16, n. 1, p. 296, doi. 10.1186/s12864-015-1467-7
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- Article
Microbial Diversity Associated with Gwell, a Traditional French Mesophilic Fermented Milk Inoculated with a Natural Starter.
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- Microorganisms, 2020, v. 8, n. 7, p. 982, doi. 10.3390/microorganisms8070982
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- Article
Lactic Acid Bacteria Isolated from Bovine Mammary Microbiota: Potential Allies against Bovine Mastitis.
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- PLoS ONE, 2015, v. 10, n. 12, p. 1, doi. 10.1371/journal.pone.0144831
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Identification of proteins involved in the anti-inflammatory properties of Propionibacterium freudenreichii by means of a multi-strain study.
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- Scientific Reports, 2017, p. 46409, doi. 10.1038/srep46409
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Variations in Chlorella lipid content in commercial and in-lab produced biomass.
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- Oilseeds & Fats, Crops & Lipids (OCL), 2024, v. 31, p. 1, doi. 10.1051/ocl/2024005
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Microbial communities of a variety of 75 homemade fermented vegetables.
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- Frontiers in Microbiology, 2023, p. 1, doi. 10.3389/fmicb.2023.1323424
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The genomic basis of the Streptococcus thermophilus health-promoting properties.
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- BMC Genomics, 2022, v. 23, n. 1, p. 1, doi. 10.1186/s12864-022-08459-y
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- Article
Lactobacillus and Leuconostoc volatilomes in cheese conditions.
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- Applied Microbiology & Biotechnology, 2016, v. 100, n. 5, p. 2335, doi. 10.1007/s00253-015-7227-4
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Permanent draft genome sequence of the probiotic strain Propionibacterium freudenreichii CIRM-BIA 129 (ITG P20).
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- Standards in Genomic Sciences, 2016, v. 11, n. 1, p. 1, doi. 10.1186/s40793-015-0120-z
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- Article
A large diversity of lactic acid bacteria species is involved in the fermentation of wheat used for the manufacture of lemzeiet.
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- European Food Research & Technology, 2015, v. 241, n. 1, p. 137, doi. 10.1007/s00217-015-2442-x
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- Article
Genetic Diversity of Food-Isolated <i>Salmonella</i> Strains through Pulsed Field Gel Electrophoresis (PFGE) and Enterobacterial Repetitive Intergenic Consensus (ERIC-PCR).
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- PLoS ONE, 2013, v. 8, n. 12, p. 1, doi. 10.1371/journal.pone.0081315
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- Article
A Temporal -omic Study of Propionibacterium freudenreichii CIRM-BIA1<sup>T</sup> Adaptation Strategies in Conditions Mimicking Cheese Ripening in the Cold.
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- PLoS ONE, 2012, v. 7, n. 1, p. 1, doi. 10.1371/journal.pone.0029083
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Combining selected immunomodulatory Propionibacterium freudenreichii and Lactobacillus delbrueckii strains: Reverse engineering development of an anti-inflammatory cheese.
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- Molecular Nutrition & Food Research, 2016, v. 60, n. 4, p. 935, doi. 10.1002/mnfr.201500580
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- Article