Ability of thermophilic lactic acid bacteria to produce aroma compounds from amino acids
Helinck, S, Le Bars, D, Moreau, D, Yvon, M
Published in Applied and Environmental Microbiology (01.07.2004)
Published in Applied and Environmental Microbiology (01.07.2004)
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Journal Article
The specificity of oligopeptide transport by Streptococcus thermophilus resembles that of Lactococcus lactis and not that of pathogenic streptococci
Juille, Odile, Bars, Dominique Le, Juillard, Vincent
Published in Microbiology (Society for General Microbiology) (01.06.2005)
Published in Microbiology (Society for General Microbiology) (01.06.2005)
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Journal Article
Glutamate Dehydrogenase Activity Can Be Transmitted Naturally to Lactococcus lactis Strains To Stimulate Amino Acid Conversion to Aroma Compounds
Tanous, Catherine, Chambellon, Emilie, Le Bars, Dominique, Delespaul, Gilbert, Yvon, Mireille
Published in Applied and Environmental Microbiology (01.02.2006)
Published in Applied and Environmental Microbiology (01.02.2006)
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Journal Article
Rabbit Whey Acidic Protein Concentration in Milk, Serum, Mammary Gland Extract, and Culture Medium
Grabowski, Henri, Le Bars, Dominique, Chene, Nicole, Attal, Joe, Malienou-Ngassa, Rachel, Puissant, Claudine, Houdebine, Louis Marie
Published in Journal of dairy science (01.12.1991)
Published in Journal of dairy science (01.12.1991)
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Journal Article
The nature of aroma compounds produced in a cheese model by glutamate dehydrogenase positive Lactobacillus INF15D depends on its relative aminotransferase activities towards the different amino acids
Kieronczyk, Agnieszka, Skeie, Siv, Langsrud, Thor, Le Bars, Dominique, Yvon, Mireille
Published in International dairy journal (01.03.2004)
Published in International dairy journal (01.03.2004)
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Journal Article
Autolysis of Lactococcus lactis AM2 stimulates the formation of certain aroma compounds from amino acids in a cheese model
Bourdat-Deschamps, Marjolaine, Le Bars, Dominique, Yvon, Mireille, Chapot-Chartier, Marie-Pierre
Published in International dairy journal (01.09.2004)
Published in International dairy journal (01.09.2004)
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Journal Article
Oligopeptides are the main source of nitrogen for Lactococcus lactis during growth in milk
Juillard, V. (Institut National de la Recherche Agronomique, Jouy-en-Josas, France.), Le Bars, D, Kunji, E.R.S, Konings, W.N, Gripon, J.C, Richard, J
Published in Applied and Environmental Microbiology (01.08.1995)
Published in Applied and Environmental Microbiology (01.08.1995)
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Journal Article
Specificity of milk peptide utilization by Lactococcus lactis
Juillard, V. (INRA, Jouy-en-Josas, France.), Guillot, A, Le Bars, D, Gripon, J.C
Published in Applied and environmental microbiology (01.04.1998)
Published in Applied and environmental microbiology (01.04.1998)
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Journal Article
Specifity of milk peptide utilization by Lactococcus lactis
Juilliard, Vincent, Guillot, Alain, Le Bars, Dominique, Gripon, Jean-Claude
Published in Applied and environmental microbiology (01.04.1998)
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Published in Applied and environmental microbiology (01.04.1998)
Journal Article
Specificity of Milk Peptide Utilization byLactococcus lactis
Vincent Juillard, Alain Guillot, Dominique Le Bars, Jean-Claude Gripon
Published in Applied and Environmental Microbiology (01.04.1998)
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Published in Applied and Environmental Microbiology (01.04.1998)
Journal Article
Phosphopeptides from Comte cheese: nature and origin
Roudot-Algaron, F, Le Bars, D, Kerhoas, L, Einhorn, J, Gripon, J.C
Published in Journal of food science (01.05.1994)
Published in Journal of food science (01.05.1994)
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Journal Article
Isolation of γ-Glutamyl Peptides from Comté Cheese
Roudot-Algaron, F., Kerhoas, L., Le Bars, D., Einhorn, J., Gripon, J.C.
Published in Journal of dairy science (01.05.1994)
Published in Journal of dairy science (01.05.1994)
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Journal Article
Flavor constituents of aqueous fraction extracted from Comte cheese by liquid carbon dioxide
Roudot-Algaron, F, Le Bars, D, Einhorn, J, Adda, J, Gripon, J.C
Published in Journal of food science (01.09.1993)
Published in Journal of food science (01.09.1993)
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Journal Article
Milk fermentation by Lactococcus lactis with modified proteolytic systems to accumulate potentially bio-active peptides
ALGARON, Florence, MIRANDA, Guy, LE BARS, Dominique, MONNET, Véronique
Published in Lait (01.01.2004)
Published in Lait (01.01.2004)
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Algaron, Florence, Miranda, Guy, Le Bars, Dominique, Monnet, Véronique
Published in Lait (01.01.2004)
Published in Lait (01.01.2004)
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Journal Article