Publications by authors named "Eric Beuvier"

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Bioinformatics and metabolic flux analysis highlight a new mechanism involved in lactate oxidation in Clostridium tyrobutyricum.
Edouard Munier, Hélène Licandro, Eric Beuvier, Rémy Cachon

Int Microbiol· August 2023

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Green strategies to control redox potential in the fermented food industry.
Célia Roussel, Bruno Ebel, Edouard Munier, Damien Michelon, Florence Martin-Dejardin, Eric Beuvier

Food Res Int· June 2022

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Whole-Genome Sequencing and Annotation of Clostridium tyrobutyricum Strain Cirm BIA 2237, Isolated from Silage.
Edouard Munier, Hélène Licandro-Séraut, Christine Achilleos, Rémy Cachon, Eric Beuvier

Microbiol Resour Announc· July 2019

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A simple micro-batch ion-exchange resin extraction method coupled with reverse-phase HPLC (MBRE-HPLC) to quantify lactoferrin in raw and heat-treated bovine milk.
Sylvie Pochet, Céline Arnould, Perrine Debournoux, Jocelyne Flament, Odile Rolet-Répécaud, Eric Beuvier

Food Chem· September 2018

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The Microbiology of Traditional Hard and Semihard Cooked Mountain Cheeses.
Eric Beuvier, Gabriel Duboz

Microbiol Spectr· October 2013

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Milk acidification by Lactococcus lactis is improved by decreasing the level of dissolved oxygen rather than decreasing redox potential in the milk prior to inoculation.
Sophie Jeanson, Nadine Hilgert, Marie-Odile Coquillard, Céline Seukpanya, Marc Faiveley, Eric Beuvier

Int J Food Microbiol· April 2009

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Effect of mesophilic lactobacilli and enterococci adjunct cultures on the final characteristics of a microfiltered milk Swiss-type cheese.
Yvette Bouton, Solange Buchin, Gabriel Duboz, Sylvie Pochet, Eric Beuvier

Food Microbiol· April 2009

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