157 results on '"Broussolle, Véronique"'
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2. A new fluorescence-based approach for direct visualization of coat formation during sporulation in Bacillus cereus
3. Former ensemble doctorants et encadrants à l’Inra, un institut de recherche pluridisciplinaire et finalisé
4. A new fluorescence-based approach for direct visualization of coat formation during sporulation inBacillus cereus
5. Knowledge of the physiology of spore-forming bacteria can explain the origin of spores in the food environment
6. Dynamics of bacterial and fungal communities of mango: From the tree to ready-to-Eat products
7. Insights into the Structure and Protein Composition of Moorella thermoacetica Spores Formed at Different Temperatures
8. Short-Chain and Unsaturated Fatty Acids Increase Sequentially From the Lag Phase During Cold Growth of Bacillus cereus
9. The Morphogenetic Protein CotE Positions Exosporium Proteins CotY and ExsY during Sporulation of Bacillus cereus
10. Terroir Is the Main Driver of the Epiphytic Bacterial and Fungal Communities of Mango Carposphere in Reunion Island
11. The morphogenetic protein CotE drives exosporium formation by positioning CotY and ExsY during sporulation of Bacillus cereus
12. Combined high pressure and heat treatment effectively disintegrates spore membranes and inactivates Alicyclobacillus acidoterrestris spores in acidic fruit juice beverage
13. Impact of temperature and oxygen on the fate of Bacillus weihenstephanensis in a food-based medium
14. Molecular cloning, expression, and characterization of a new endoglucanase gene fromFibrobacter succinogenes S85
15. 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
16. The YvfTU Two-component System is involved in plcR expression in Bacillus cereus
17. Temperature impacts the sporulation capacities and spore resistance of Moorella thermoacetica
18. Sporulation environment influences spore properties in Bacillus: evidence and insights on underlying molecular and physiological mechanisms
19. Cereulide production by Bacillus weihenstephanensis strains during growth at different pH values and temperatures
20. Heat-resistance of psychrotolerant Bacillus cereus vegetative cells
21. Beneficial and detrimental spore-formers: a world of diversity
22. Draft Genome Sequences of 18 Psychrotolerant and 2 Thermotolerant Strains Representative of Particular Ecotypes in the Bacillus cereus Group
23. Combined effect of anaerobiosis, low pH and cold temperatures on the growth capacities of psychrotrophic Bacillus cereus
24. Additional file 1: of Fatty acid profiles and desaturase-encoding genes are different in thermo- and psychrotolerant strains of the Bacillus cereus Group
25. Agrifood systems and the microbial safety of fresh produce: Trade-offs in the wake of increased sustainability
26. Expression of the genes encoding the CasK/R two-component system and the DesA desaturase duringBacillus cereuscold adaptation
27. Sporulation Temperature Reveals a Requirement for CotE in the Assembly of both the Coat and Exosporium Layers of Bacillus cereus Spores
28. Involvement of the CasK/R two-component system in optimal unsaturation of the Bacillus cereus fatty acids during low-temperature growth
29. The adaptive response of bacterial food-borne pathogens in the environment, host and food: Implications for food safety
30. Fatty acid profiles and desaturase-encoding genes are different in thermo- and psychrotolerant strains of the Bacillus cereus Group
31. The Water Cycle, a Potential Source of the Bacterial PathogenBacillus cereus
32. The CasKR Two-Component System Is Required for the Growth of Mesophilic and Psychrotolerant Bacillus cereus Strains at Low Temperatures
33. Bacillus cereus cell response upon exposure to acid environment: toward the identification of potential biomarkers
34. Expression of the genes encoding the CasK/R two-component system and the DesA desaturase during Bacillus cereus cold adaptation.
35. A multicomponent sugar phosphate sensor system specifically induced in Bacillus cereus during infection of the insect gut
36. Role of the Five RNA Helicases in the Adaptive Response of Bacillus cereus ATCC 14579 Cells to Temperature, pH, and Oxidative Stresses
37. Spores of Bacillus cereus strain KBAB4 produced at 10°C and 30°C display variations in their properties
38. Differential Involvement of the Five RNA Helicases in Adaptation of Bacillus cereus ATCC 14579 to Low Growth Temperatures
39. Adaptation of Bacillus cereus, an ubiquitous worldwide-distributed foodborne pathogen, to a changing environment
40. Insertional mutagenesis reveals genes involved inBacillus cereusATCC 14579 growth at low temperature
41. Identification of Bacillus cereus Genes Specifically Expressed during Growth at Low Temperatures
42. Corrigendum to “Influence of the sporulation temperature on the impact of the nutrients inosine and l-alanine on Bacillus cereus spore germination” [Food Microbiol. 25 (2007) 202–206]
43. Influence of the sporulation temperature on the impact of the nutrients inosine and l-alanine on Bacillus cereus spore germination
44. The YvfTU Two-component System is involved in plcR expression in Bacillus cereus
45. Role of fatty acids in Bacillus environmental adaptation.
46. The Water Cycle, a Potential Source of the Bacterial Pathogen Bacillus cereus.
47. Prevalence of Clostridium botulinum in food raw materials used in REPFEDs manufactured in France
48. Growth and Germination of Proteolytic Clostridium botulinum in Vegetable-Based Media
49. Detection by PCR-Enzyme-Linked Immunosorbent Assay ofClostridium botulinumin Fish and Environmental Samples from a Coastal Area in Northern France
50. Enterotoxigenic Profiles of Food-Poisoning and Food-Borne Bacillus cereus Strains
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