34 results on '"Broussolle, Véronique"'
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2. Former ensemble doctorants et encadrants à l’Inra, un institut de recherche pluridisciplinaire et finalisé
3. Knowledge of the physiology of spore-forming bacteria can explain the origin of spores in the food environment
4. Insights into the Structure and Protein Composition of Moorella thermoacetica Spores Formed at Different Temperatures
5. Short-Chain and Unsaturated Fatty Acids Increase Sequentially From the Lag Phase During Cold Growth of Bacillus cereus
6. The Morphogenetic Protein CotE Positions Exosporium Proteins CotY and ExsY during Sporulation of Bacillus cereus
7. Terroir Is the Main Driver of the Epiphytic Bacterial and Fungal Communities of Mango Carposphere in Reunion Island
8. Bacillus cereus cshA Is Expressed during the Lag Phase of Growth and Serves as a Potential Marker of Early Adaptation to Low Temperature and pH
9. The YvfTU Two-component System is involved in plcR expression in Bacillus cereus
10. Sporulation environment influences spore properties in Bacillus: evidence and insights on underlying molecular and physiological mechanisms
11. Beneficial and detrimental spore-formers: a world of diversity
12. Draft Genome Sequences of 18 Psychrotolerant and 2 Thermotolerant Strains Representative of Particular Ecotypes in the Bacillus cereus Group
13. Additional file 1: of Fatty acid profiles and desaturase-encoding genes are different in thermo- and psychrotolerant strains of the Bacillus cereus Group
14. Sporulation Temperature Reveals a Requirement for CotE in the Assembly of both the Coat and Exosporium Layers of Bacillus cereus Spores
15. Fatty acid profiles and desaturase-encoding genes are different in thermo- and psychrotolerant strains of the Bacillus cereus Group
16. The Water Cycle, a Potential Source of the Bacterial PathogenBacillus cereus
17. The CasKR Two-Component System Is Required for the Growth of Mesophilic and Psychrotolerant Bacillus cereus Strains at Low Temperatures
18. Bacillus cereus cell response upon exposure to acid environment: toward the identification of potential biomarkers
19. Role of the Five RNA Helicases in the Adaptive Response of Bacillus cereus ATCC 14579 Cells to Temperature, pH, and Oxidative Stresses
20. Differential Involvement of the Five RNA Helicases in Adaptation of Bacillus cereus ATCC 14579 to Low Growth Temperatures
21. Identification of Bacillus cereus Genes Specifically Expressed during Growth at Low Temperatures
22. The YvfTU Two-component System is involved in plcR expression in Bacillus cereus
23. Role of fatty acids in Bacillus environmental adaptation.
24. The Water Cycle, a Potential Source of the Bacterial Pathogen Bacillus cereus.
25. Growth and Germination of Proteolytic Clostridium botulinum in Vegetable-Based Media
26. Detection by PCR-Enzyme-Linked Immunosorbent Assay ofClostridium botulinumin Fish and Environmental Samples from a Coastal Area in Northern France
27. Enterotoxigenic Profiles of Food-Poisoning and Food-Borne Bacillus cereus Strains
28. Screening for Clostridium botulinum Type A, B, and E in Cooked Chilled Foods Containing Vegetables and Raw Material Using Polymerase Chain Reaction and Molecular Probes
29. Growth and Germination of Proteolytic Clostridium botulinumin Vegetable-Based Media
30. Screening for Clostridium botulinumType A, B, and E in Cooked Chilled Foods Containing Vegetables and Raw Material Using Polymerase Chain Reaction and Molecular Probes
31. Bacillus cereus cshA is expressed during the lag-phase and serves as a potential marker of early adaptation to low temperature and pH.
32. Role of the Five RNA Helicases in the Adaptive Response of Bacillus cereus ATCC 14579 Cells to Temperature, pH, and Oxidative Stresses.
33. Sporulation Temperature Reveals a Requirement for CotE in the Assembly of both the Coat and Exosporium Layers of Bacillus cereus Spores.
34. Detection by PCR-enzyme-linked immunosorbent assay of Clostridium botulinum in fish and environmental samples from a coastal area in northern France.
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