S. Landaud

发表

Predictive modelling of brewing fermentation: from knowledge-based to black-box models

A. Cheruy, Mariana Titica, Eric Latrille, 2001 .

Prediction of Confidence Limits for Diacetyl Concentration during Beer Fermentation

Eric Latrille, Georges Corrieu, Ioan Cristian Tréléa, 2002 .

Global Regulation of the Response to Sulfur Availability in the Cheese-Related Bacterium Brevibacterium aurantiacum

C. Junot, J. Heilier, J. Aubert, 2010, Applied and Environmental Microbiology.

Comparison of volatile sulphur compound production by cheese-ripening yeasts from methionine and methionine–cysteine mixtures

P. Bonnarme, S. Landaud, H. Spinnler, 2007, Applied Microbiology and Biotechnology.

Geotrichum candidum gene expression and metabolite accumulation inside the cells reflect the strain oxidative stress sensitivity and ability to produce flavour compounds

J. Beckerich, B. Pollet, P. Bonnarme, 2018, FEMS yeast research.

Growth and adaptation of microorganisms on the cheese surface.

C. Monnet, P. Bonnarme, D. Swennen, 2015, FEMS microbiology letters.

Identification of Brevibacteriaceae by Multilocus Sequence Typing and Comparative Genomic Hybridization Analyses

J. Gibrat, J. Coppee, V. Loux, 2009, Applied and Environmental Microbiology.

Sulfur metabolism in hemiascomycetes yeast

J. Beckerich, S. Landaud, Agnès Hébert, 2015 .

Domestication of different varieties in the cheese-making fungus Geotrichum candidum

T. Giraud, R. C. Rodríguez de la Vega, Steve Labrie, 2022, bioRxiv.

Title: Strong effect of Penicillium roqueforti populations on volatile and metabolic compounds responsible for aromas, flavour and texture in blue cheeses Running title: Impact of mold population impact on blue cheeses Authors:

T. Giraud, Réné, Christophe, 2020 .

Strong effect of Penicillium roqueforti populations on volatile and metabolic compounds responsible for aromas, flavour and texture in blue cheeses

T. Giraud, P. Bonnarme, C. Chassard, 2020, bioRxiv.

The effect of cysteine on production of volatile sulphur compounds by cheese-ripening bacteria.

P. Bonnarme, R. Tâche, S. Landaud, 2008, International journal of food microbiology.

Evaluation of a quantitative screening method for hydrogen sulfide production by cheese-ripening microorganisms: the first step towards l-cysteine catabolism.

P. Bonnarme, R. Tâche, S. Landaud, 2007, Journal of microbiological methods.

Modeling of the Kinetics of Higher Alcohol and Ester Production Based on CO2 Emission with a View to Control of Beer Flavor by Temperature and Top Pressure

É. Latrille, G. Corrieu, I. Trelea, 2000 .

Domestication of different varieties in the cheese-making fungus Geotrichum candidum

T. Giraud, Steve Labrie, J. Ropars, 2022, bioRxiv.

New Insights into Sulfur Metabolism in Yeasts as Revealed by Studies of Yarrowia lipolytica

C. Junot, J. Beckerich, J. Heilier, 2012, Applied and Environmental Microbiology.

Exploration of sulfur metabolism in the yeast Kluyveromyces lactis

C. Junot, V. Loux, J. Beckerich, 2011, Applied Microbiology and Biotechnology.

Top Pressure and Temperature Control the Fusel Alcohol/Ester Ratio through Yeast Growth in Beer Fermentation

É. Latrille, G. Corrieu, S. Landaud, 2001 .

Screening for bacilli producing cellulolytic enzymes active in the neutral pH range

S. Landaud, P. Piquerel, J. Pourquie, 1995 .

Smear-Ripened Cheeses

J. Mounier, F. Irlinger, P. Bonnarme, 2017 .

Strong effect of Penicillium roqueforti populations on volatile and metabolic 1 compounds responsible for aromas , flavor and texture in blue cheeses 2 3 Running title : Impact of mold population on blue cheeses 4 5

T. Giraud, P. Bonnarme, C. Chassard, 2021 .

Formation of volatile sulfur compounds and metabolism of methionine and other sulfur compounds in fermented food

P. Bonnarme, Pascal Bonnarme, S. Landaud, 2008, Applied Microbiology and Biotechnology.

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

P. Bonnarme, S. Landaud, M. Bourdat-Deschamps, 2012, Applied Microbiology and Biotechnology.

Genome Sequence of Staphylococcus equorum subsp. equorum Mu2, Isolated from a French Smear-Ripened Cheese

J. Gibrat, V. Loux, C. Monnet, 2012, Journal of bacteriology.

Sensory Improvement of a Pea Protein-Based Product Using Microbial Co-Cultures of Lactic Acid Bacteria and Yeasts

P. Bonnarme, S. Landaud, S. Fraud, 2020, Foods.

QUANTITATIVE ANALYSIS OF DIACETYL, PENTANEDIONE AND THEIR PRECURSORS DURING BEER FERMENTATION BY AN ACCURATE GC/MS METHOD

D. Picque, S. Landaud, P. Lieben, 1998 .

Sulphur Metabolism of the Cheese-Ripening Yeast Yarrowia lipolytica

J. Beckerich, P. Bonnarme, S. Landaud, 2013 .

Evidence for Distinct l-Methionine Catabolic Pathways in the Yeast Geotrichum candidum and the Bacterium Brevibacterium linens

P. Bonnarme, S. Landaud, K. Arfi, 2006, Applied and Environmental Microbiology.

Overview of a Surface-Ripened Cheese Community Functioning by Meta-Omics Analyses

Jean-François Gibrat, Julie Aubert, Valentin Loux, 2015, PloS one.

Domestication of different varieties in the cheese-making fungus Geotrichum candidum

T. Giraud, R. C. Rodríguez de la Vega, J. Ropars, 2023, bioRxiv.

FIRST IDENTIFICATION OF TWO POTENT THIOL COMPOUNDS IN RIPENED CHEESES

A. Saint-Eve, P. Bonnarme, S. Landaud, 2010 .

Transcription Profiling Reveals Cooperative Metabolic Interactions in a Microbial Cheese-Ripening Community Composed of Debaryomyces hansenii, Brevibacterium aurantiacum, and Hafnia alvei

C. Monnet, P. Bonnarme, S. Landaud, 2019, Front. Microbiol..

Neutral endoglucanases production by a newly isolated alkalophilic Bacillus circulans

S. Landaud, J. Pourquie, A. Dávila, 1996, Biotechnology Letters.

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

P. Bonnarme, S. Landaud, M. Bourdat-Deschamps, 2012, Applied Microbiology and Biotechnology.

Physiological and Biochemical Responses of Yarrowia lipolytica to Dehydration Induced by Air-Drying and Freezing

Caroline Pénicaud, Fernanda Fonseca, Frédéric Jamme, 2014, PloS one.

Investigation of Associations of Yarrowia lipolytica, Staphylococcus xylosus, and Lactococcus lactis in Culture as a First Step in Microbial Interaction Analysis

C. Monnet, A. Sarthou, F. Irlinger, 2009, Applied and Environmental Microbiology.

Domestication of different varieties in the cheese-making fungus Geotrichum candidum

T. Giraud, R. C. Rodríguez de la Vega, J. Ropars, 2023, bioRxiv.

Brevibacterium linens and the Bacterium candidum Geotrichum Pathways in the Yeast Evidence for Distinct l-Methionine Catabolic

P. Bonnarme, S. Landaud, K. Arfi, 2006 .

Reliable estimation of the key variables and of their rates of change in alcoholic fermentation

Eric Latrille, Georges Corrieu, É. Latrille, 2001 .

Genome Sequence of Corynebacterium casei UCMA 3821, Isolated from a Smear-Ripened Cheese

J. Gibrat, V. Loux, C. Monnet, 2012, Journal of bacteriology.

Smear-Ripened Cheese casei UCMA 3821 , Isolated from a Genome Sequence of Corynebacterium

J. Gibrat, V. Loux, C. Monnet, 2012 .

Identiﬁcation of Brevibacteriaceae by Multilocus Sequence Typing and Comparative Genomic Hybridization Analyses (cid:1)

J. Gibrat, J. Coppee, V. Loux, 2009 .

Strong effect of Penicillium roqueforti populations on volatile and metabolic compounds responsible for aromas, flavour and texture in blue cheeses Authors:

A. Branca, Daniel Roueyre, Thibault Caron, 2020 .

Identification of a powerful aroma compound in munster and camembert cheeses: ethyl 3-mercaptopropionate.

A. Saint-Eve, P. Bonnarme, S. Landaud, 2008, Journal of agricultural and food chemistry.

Growth and adaptation of microorganisms on the cheese surface.

C. Monnet, P. Bonnarme, D. Swennen, 2015, FEMS microbiology letters.