Search Results - "Blanc, P.J."

Characterization of biological stains on external concrete walls and influence of concrete as underlying material by Dubosc, A., Escadeillas, G., Blanc, P.J.

“…Investigations were carried out on concrete walls stained by biological growth. Pieces of this material were removed down and observed using optical…”
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Characterization of monascidin A from Monascus as citrinin by Blanc, P.J., Laussac, J.P., Le Bars, J., Le Bars, P., Loret, M.O., Pareilleux, A., Prome, D., Prome, J.C., Santerre, A.L., Goma, G.

“…Following our investigations on red pigments and monascidin co-production by Monascus species, the antibiotic called monascidin A was characterized as…”
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Improvement of red pigment/citrinin production ratio as a function of environmental conditions by monascus ruber by Hajjaj, H., Blanc, P. J., Groussac, E., Goma, G., Uribelarrea, J. L., Loubiere, P.

“…The growth and metabolic behaviour of the filamentous fungus Monascus ruber were studied in submerged cultures under various aeration and agitation conditions…”
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Pigments of Monascus by Blanc, P.J, Loret, M.O, Santerre, A.L, Pareilleux, A, Prome, D, Prome, J.C, Laussac, J.P, Goma, G

“…A chemically defined medium with glutamic acid as nitrogen source was devised for the culture of two species of Monascus (M. ruber and M. purpureus), resulting…”
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Production and food applications of the red pigments of Monascus ruber by Fabre, C.E, Santerre, A.L, Loret, M.O, Baberian, R, Pareilleux, A, Goma, G, Blanc, P.J

“…Following our investigations on food additive production through fermentation, we studied properties of red pigments secreted by Monascus ruber in submerged…”
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Effect of aeration conditions on the production of red pigments by Monascus purpureus growth on prickly pear juice by Hamdi, M., Blanc, P.J., Goma, G.

“…The influence of gaseous environments on the growth of Monascus purpureus on prickly pear juice (PPJ) was investigated by varying the pO 2. Two fermentations…”
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Effect of Lactobacillus plantarum and Leuconostoc mesenteroides starter cultures in lower salt concentration fermentation on the sauerkraut quality by Zubaidah, E., Susanti, I., Yuwono, S.S., Rahayu, A.P., Srianta, I., Blanc, P.J.

“…This research was aimed to study the effect of Lactobacillus plantarum and Leuconostoc mesenteroides starter cultures application in lower salt concentration…”
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Screening of yeasts producing 2-phenylethylalcohol by Fabre, C.E, Blanc, P.J, Goma, G

“…Twenty-one yeasts were cultivated for producing natural 2-phenylethylalcohol from phenylalanine, a precursor used as a contributory factor increasing the…”
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Medium-chain fatty acids affect citrinin production in the filamentous fungus Monascus ruber by Hajjaj, H, Klaebe, A, Goma, G, Blanc, P.J, Barbier, E, Francois, J

“…During submerged culture in the presence of glucose and glutamate, the filamentous fungus Monascus ruber produces water-soluble red pigments together with…”
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Sampling techniques and comparative extraction procedures for quantitative determination of intra- and extracellular metabolites in filamentous fungi by Hajjaj, H, Blanc, P.J, Goma, G, Francois, J

“…Two methods for rapid sampling and three procedures for extraction of metabolites from the filamentous fungus Monascus ruber were compared. It is shown that…”
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Production of citrinin by various species of Monascus by Blanc, P.J, Loret, M.O, Goma, G

“…The production of citrinin by various Monascus species was determinated using various culture mediums and conditions. The maximal production was obtained in…”
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Production of 2-phenylethyl alcohol by Kluyveromyces marxianus by Fabre, C.E, Blanc, P.J, Goma, G

“…Among the numerous yeasts able to produce flavor compounds, several strains of Kluyveromyces species are known for the synthesis of large amounts of aromatic…”
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Production and identification of N-glucosylrubropunctamine and N-glucosylmonascorubramine from Monascus ruber and occurrence of electron donor-acceptor complexes in these red pigments by Hajjaj, H. (INRA, Toulouse, France.), Klaebe, A, Loret, M.O, Tzedakis, T, Goma, G, Blanc, P.J

“…The filamentous fungus Monascus ruber produces water-soluble red pigments in a submerged culture when grown in a chemically defined medium containing glucose…”
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Growth kinetics and astaxanthin production of Phaffia rhodozyma on glycerol as a carbon source during batch fermentation by Kusdiyantini, E, Gaudin, P, Goma, G, Blanc, P.J

“…Glycerol was studied as a substrate for astaxanthin by Phaffia rhodozyma PR 190. With co-utilisation of yeast extract and peptone, the maximum specific growth…”
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Production of red pigments by Monascus ruber in synthetic media with a strictly controlled nitrogen source by Pastrana, L., Blanc, P.J., Santerre, A.L., Loret, M.O., Goma, G.

“…A complete factorial design was used to determine the composition of a synthetic culture medium with glucose as carbon source and monosodium glutamate as sole…”
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Lipid production by an unsaturated fatty acid auxotroph of the oleaginous yeast Apiotrichum curvatum grown in single-stage continuous culture by Hassan, M, Blanc, P.J, Granger, L.M, Pareilleux, A, Goma, G

“…An unsaturated fatty acid auxotroph of the oleaginous yeast Apiotrichum curvatum, named UfaM3, blocked in the conversion of stearic to oleic acid was…”
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Indentification of volatile flavour compounds obtained in culture of Kluyveromyces marxianus by Fabre, C.E, Duviau, V.J, Blanc, P.J, Goma, G

“…When Kluyveromyces marxianus was cultivated on a defined medium, flavour volatile compounds accumulated in the broth. Besides superior alcohols and aldehydes,…”
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Biosynthetic pathway of citrinin in the filamentous fungus Monascus ruber as revealed by 13C nuclear magnetic resonance by Watson, A.J, Klaebe, A, Loret, M.O, Goma, G, Blanc, P.J, Francois, J

“…Carbon isotope distribution of [13C]citrinin from Monascus ruber incubated with [13C]acetate revealed that the biosynthesis of the toxin originated from a…”
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Production of single-cell oil from prickly-pear juice fermentation by Cryptococcus curvatus grown in batch culture by Hassan, M, Blanc, P.J, Pareilleux, A, Goma, G

“…The biomass of Cryptococcus curvatus, an oleaginous yeast, reached 11 g/l and accumulated 46% (w/w) lipid when grown for 35 h in batch culture on diluted (25%)…”
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Selection of fatty acid auxotrophs from the oleaginous yeast Cryptococcus curvatus and production of cocoa butter equivalents in batch culture by Hassan, M, Blanc, P.J, Pareilleux, A, Goma, G

“…A search was carried out for mutants, defective in the conversion of stearic acid to oleic acid effort to improve the quality of lipids produced by…”
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