Search Results - "Spinnler, Henry Éric"

Process engineering for microbial production of 3-hydroxypropionic acid by de Fouchécour, Florence, Sánchez-Castañeda, Ana-Karen, Saulou-Bérion, Claire, Spinnler, Henry Éric

“…Due to concerns about the unsustainability and predictable shortage of fossil feedstocks, research efforts are currently being made to develop new processes…”
Get full text

Reactive extraction of bio-based 3-hydroxypropionic acid assisted by hollow-fiber membrane contactor using TOA and Aliquat 336 in n-decanol by Burgé, Grégoire, Chemarin, Florian, Moussa, Marwen, Saulou-Bérion, Claire, Allais, Florent, Spinnler, Henry-Éric, Athès, Violaine

“…BACKGROUND Reactive liquid–liquid extraction is a promising technique for the direct recovery of carboxylic acids from bioconversion media. This work focused…”
Get full text

Efficient 3-hydroxypropionic acid production by Acetobacter sp. CIP 58.66 through a feeding strategy based on pH control by de Fouchécour, Florence, Lemarchand, Anaïs, Spinnler, Henry-Éric, Saulou-Bérion, Claire

“…Acetic acid bacteria (AAB) can selectively oxidize diols into their corresponding hydroxyacids. Notably, they can convert 1,3-propanediol (1,3-PDO) into…”
Get full text

Towards an extractive bioconversion of 3‐hydroxypropionic acid: study of inhibition phenomena by Burgé, Gregoire, Moussa, Marwen, Saulou‐Bérion, Claire, Chemarin, Florian, Kniest, Mariane, Allais, Florent, Spinnler, Henry‐Eric, Athès, Violaine

“…BACKGROUND 3‐hydroxypropionic acid (3‐HP) microbial synthesis through glycerol bioconversion by Lactobacillus reuteri is at the moment characterized by too low…”
Get full text

Reactive extraction of 3-hydroxypropionic acid from model aqueous solutions and real bioconversion media. Comparison with its isomer 2-hydroxypropionic (lactic) acid by Moussa, Marwen, Burgé, Grégoire, Chemarin, Florian, Bounader, Rana, Saulou-Bérion, Claire, Allais, Florent, Spinnler, Henry-Eric, Athès, Violaine

“…BACKGROUND Bioconversion is a promising route to produce bio‐based building blocks such as 3‐hydroxypropionic acid (3‐HP). Reactive extraction can be used for…”
Get full text

Relationships between the use of Embden Meyerhof pathway (EMP) or Phosphoketolase pathway (PKP) and lactate production capabilities of diverse Lactobacillus reuteri strains by Burgé, Grégoire, Saulou-Bérion, Claire, Moussa, Marwen, Allais, Florent, Athes, Violaine, Spinnler, Henry-Eric

“…The aims of this study is to compare the growth and glucose metabolism of three Lactobacillus reuteri strains (i.e. DSM 20016, DSM 17938, and ATCC 53608) which…”
Get full text

Wheat and Sugar Beet Coproducts for the Bioproduction of 3-Hydroxypropionic Acid by Lactobacillus reuteri DSM17938 by Couvreur, Julien, Teixeira, Andreia, Allais, Florent, Spinnler, Henry-Eric, Saulou-Bérion, Claire, Clément, Tiphaine

“…An experimental design based on Response Surface Methodology (RSM) was used for the formulation of a growth medium based on sugar beet and wheat processing…”
Get full text

Identification of a Powerful Aroma Compound in Munster and Camembert Cheeses: Ethyl 3-Mercaptopropionate by Sourabié, Alain M, Spinnler, Henry-Eric, Bonnarme, Pascal, Saint-Eve, Anne, Landaud, Sophie

“…With the view to investigate the presence of thiols in cheese, the use of different methods of preparation and extraction with an organomercuric compound…”
Get full text

Microbial production of 3-hydroxypropionic acid by acetic acid bacteria: Modeling including the buffering capacity of the biological medium enables prediction of pH and metabolite concentrations by Arana-Agudelo, Pedro, de Fouchécour, Florence, Moussa, Marwen, Athès, Violaine, Lachin, Kevin, Spinnler, Henry-Eric, Saulou-Bérion, Claire, Trelea, Ioan-Cristian

“…A mathematical model of the fed-batch bioconversion of 1,3-propanediol into 3-hydroxypropionic acid using acetic acid bacteria is proposed. The model includes…”
Get full text

Controlled production of Camembert-type cheeses. Part I: Microbiological and physicochemical evolutions by Leclercq-Perlat, Marie-Noëlle, Buono, Frédéric, Lambert, Denis, Latrille, Eric, Spinnler, Henry-Eric, Corrieu, Georges

“…A holistic approach of a mould cheese ripening is presented. The objective was to establish relationships between the different microbiological and biochemical…”
Get more information

Controlled production of camembert-type cheeses: part III role of the ripening microflora on free fatty acid concentrations by Leclercq-Perlat, Marie-Noëlle, Corrieu, Georges, Spinnler, Henry-Eric

“…Phenomena generating FFAs, important flavour precursors, are significant in cheese ripening. In Camembert-like cheeses, it was intended to establish the…”
Get more information

L-methionine degradation potentialities of cheese-ripening microorganisms by Bonnarme, P, Lapadatescu, C, Yvon, M, Spinnler, H E

“…Volatile sulphur compounds are major flavouring compounds in many traditional fermented foods including cheeses. These compounds are products of the catabolism…”
Get more information

Growth and aroma contribution of Microbacterium foliorum, Proteus vulgaris and Psychrobacter sp. during ripening in a cheese model medium by Deetae, Pawinee, Spinnler, Henry-Eric, Bonnarme, Pascal, Helinck, Sandra

“…The growth and aroma contribution of Microbacterium foliorum , Proteus vulgaris and Psychrobacter sp., some common but rarely mentioned cheese bacteria, were…”
Get full text

S-methyl thioesters are produced from fatty acids and branched-chain amino acids by brevibacteria: focus on l-leucine catabolic pathway and identification of acyl–CoA intermediates by Sourabié, Alain M., Spinnler, Henry-Eric, Bourdat-Deschamps, Marjolaine, Tallon, Richard, Landaud, Sophie, Bonnarme, Pascal

“…Despite their importance as potent odors that contribute to the aroma of numerous cheeses, S -methyl thioesters formation pathways have not been fully…”
Get full text

Controlled production of Camembert-type cheeses. Part II. Changes in the concentration of the more volatile compounds by Leclercq-Perlat, Marie-Noëlle, Latrille, Eric, Corrieu, Georges, Spinnler, Henry-Eric

“…Flavour generation in cheese is a major aspect of ripening. In order to enhance aromatic qualities it is necessary to better understand the chemical and…”
Get more information

Debaryomyces hansenii, Proteus vulgaris, Psychrobacter sp. and Microbacterium foliorum are able to produce biogenic amines by Helinck, Sandra, Perello, Marie-Claire, Deetae, Pawinee, de Revel, Gilles, Spinnler, Henry-Eric

“…The occurrence of biogenic amines (BAs) produced by the microbiota of fermented foods is a source of health concern. The three bacteria Microbacterium foliorum…”
Get full text

Genetic transformation of Brevibacterium linens strains producing high amounts of diverse sulphur compounds by Nardi, Michele, Sextius, Peggy, Bonnarme, Pascal, Spinnler, Henry Eric, Monnet, Veronique, Irlinger, Francoise

“…By its numerous properties and importance in cheese technology (production of colour, flavour, bacteriocins and resistance to salt) Brevibacterium linens is a…”
Get more information

Antioxidant and angiotensin-converting enzyme inhibitory activity in fresh goat cheese prepared without starter culture: a preliminary study by Hernández-Galán, Leticia, Cardador-Martínez, Anaberta, López-del-Castillo, Micloth, Picque, Daniel, Spinnler, Henry Eric, Martín del Campo, Sandra T.

“…Proteolysis is specific for each type of cheese and might be affected by heat treatment. Studies have shown the ability of cheeses to produce bioactive…”
Get full text

The type of cheese curds determined the colouring capacity of Brevibacterium and Arthrobacter species by Leclercq-Perlat, Marie-Noëlle, Spinnler, Henry-Eric

“…This study compares the colouring capacity of Brevibacterium aurantiacum (BA), Brevibacterium BL and Arthrobacter species AS in relation to deacidified media…”
Get more information

Reactive extraction of bio-based 3-hydroxypropionic acid assisted by hollow-fiber membrane contactor using TOA and Aliquat 336 in n -decanol: Bio-based 3-hydroxypropionic acid reactive extraction assisted by hollow-fiber membrane contactor by Burgé, Grégoire, Chemarin, Florian, Moussa, Marwen, Saulou-Bérion, Claire, Allais, Florent, Spinnler, Henry-Éric, Athès, Violaine

Get full text