Résultats pour : "Lactobacillus"

Lactic acid bacteria biodiversity in raw and fermented camel milk. Akhmetsadykova Shynar, Baubekova Almagul, Konuspayeva Gaukhar, Akhmetsadykov Nourlan, Faye Bernard, Loiseau Gérard. 2015. African Journal of Food Science and Technology, 6 (3) : 84-88.

Antimicrobial activity and antibiotic resistance of LAB isolated from Sudanese traditional fermented camel (Camelus dromedarius) milk gariss. Ahmed Adam Ismail, Mohamed Babiker Elwasila, Yousif Nuha Mohamed Elkhatim, Faye Bernard, Loiseau Gérard. 2012. International Journal of Biosciences, 2 (11) : 129-136.

Study on the microflora and biochemistry of cocoa fermentation in the Dominican Republic. Lagunes Galvez Sandra Guadalupe, Loiseau Gérard, Paredes Jose Luis, Barel Michel, Guiraud Joseph-Pierre. 2007. International Journal of Food Microbiology, 114 : 124-130.

In vitro adhesion assay of lactic acid bacteria, Escherichia coli and Salmonella sp. by microbiological and PCR methods. Nitisinprasert Sunee, Pungsungworn Nuntaporn, Wanchaitanawong Penkhae, Loiseau Gérard, Montet Didier. 2006. Songklanakarin Journal of Science and Technology, 28 (suppl.1) : 99-106.

Dynamics of the microbial community responsible for traditional sour cassava starch fermentation studied by denaturing gradient gel electrophoresis and quantitative rRNA hybridization. Ampe Frédéric, Sirvent Audrey, Zakhia Nadine. 2001. International Journal of Food Microbiology, 65 : 45-54.

Study of natural fermentation of cassava starch in Colombia. II : isolation of amylolytic lactic acid bacteria (ALAB). Gomez Y., Brabet Catherine, Jaime A.L., Astudillo M., Chuzel Gérard. 1994. In : International meeting on cassava flour and starch. CIRAD, CRDI, NRI, ORSTOM, UNIVALLE, UNESP, Universidad de Buenos Aires, France-MAE. Montpellier : CIRAD, 123. Cassava Flour and Starch, Cali, Colombie, 11 Janvier 1994/15 Janvier 1994.