Swennen, Dominique - www.sciencegate.ch

2021-04-06: Overview of a surface-ripened cheese community functioning by meta-omics analyses

Cheese ripening is a complex biochemical process driven by microbial communities composed of both eukaryotes and prokaryotes. Surface-ripened cheeses are widely consumed all over the world and are appreciated for their characteristic flavor. Microbia...

2021-03-10: Overview of a surface-ripened cheese community functioning by meta-omics analyses

Cheese ripening is a complex biochemical process driven by microbial communities composed of both eukaryotes and prokaryotes. Surface-ripened cheeses are widely consumed all over the world and are appreciated for their characteristic flavor. Microbia...

2020-12-05: Rainbow trout prolactin cDNA cloning in Escherichia coli

Mercier, L.;Rentier-Delrue, F.;Swennen, Dominique;Lion, H.;Le Goff, P.;Prunet, Patrick,;Martial, J.A.

International audience

2020-12-03: Differential gene retention as an evolutionary mechanism to generate biodiversity and adaptation in yeasts

Morel, Guillaume;Sterck, Lieven;Swennen, Dominique;Marcet-Houben, Marina;Onesime, Djamila;Levasseur, Anthony;Jacques, Noémie;Mallet, Sandrine;Couloux, Arnaud;Labadie, Karine;Amselem, Joelle;Beckerich, Jean-Marie;Henrissat, Bernard;Van De Peer, Yves;Wincker, Patrick;Souciet, Jean-Luc;Gabaldón, Toni;Tinsley, Colin R.;Casaregola, Serge

Erratum : Scientific Reports volume 5, Article number: 12596 additional affiliation for Toni Gabaldón : Institució Catalana de Recerca i Estudis Avançats (ICREA), Pg. Lluís Companys 23, 08010 Barcelona, Spain In addition, there is a typographical err...

2020-11-25: Rainbow trout prolactin cDNA cloning in Escherichia coli

Mercier, L.;Rentier-Delrue, F.;Swennen, Dominique;Lion, H.;Le Goff, P.;Prunet, Patrick,;Martial, J.A.

We describe the isolation and characterization of a cDNA for trout (Salmo gairdneri ) prolactin (tPrl). An extensive analysis of tPrl recombinant clones by restriction analysis and sequencing revealed the presence of only one form of tPrl mRNA. The d...

2020-11-20: Growth and adaptation of microorganisms on the cheese surface

Monnet, Christophe;LANDAUD-LIAUTAUD, Sophie;Bonnarme, Pascal;Swennen, Dominique

Cet article a été publié une nouvelle fois dans le numéro 362 http://femsle.oxfordjournals.org/content/362/1/1.20#sec-1

2020-11-20: Investigation of the activity of the microorganisms in a reblochon-style cheese by metatranscriptomic analysis

Monnet, Christophe,;DUGAT-BONY, Eric;Swennen, Dominique;Beckerich, Jean-Marie;Irlinger, Francoise,;Fraud, Sébastien;Bonnarme, Pascal,

The microbial communities in cheeses are composed of varying bacteria, yeasts, and molds, which contribute to the development of their typical sensory properties. In situ studies are needed to better understand their growth and activity during cheese...

2020-11-20: Rainbow trout prolactin cDNA cloning in Escherichia coli

Mercier, L.;Rentier-Delrue, F.;Swennen, Dominique;Lion, H.;Le Goff, P.;Prunet, Patrick,;Martial, J.A.

We describe the isolation and characterization of a cDNA for trout (Salmo gairdneri ) prolactin (tPrl). An extensive analysis of tPrl recombinant clones by restriction analysis and sequencing revealed the presence of only one form of tPrl mRNA. The d...

2020-11-20: Investigation of [i]Geotrichum candidum[/i] gene expression during the ripening of Reblochon-type cheese by reverse transcription-quantitative PCR

CASTELLOTE, Jessie;Fraud, Sebastien;Irlinger, Francoise;Swennen, Dominique;Fer, Frédéric;Bonnarme, Pascal;Monnet, Christophe

Cheese ripening involves the activity of various bacteria, yeasts or molds, which contribute to the development of the typical color, flavor and texture of the final product. In situ measurements of gene expression are increasingly being used to impr...

2020-11-20: Overview of a surface-ripened cheese community functioning by meta-omics analyses

Cheese ripening is a complex biochemical process driven by microbial communities composed of both eukaryotes and prokaryotes. Surface-ripened cheeses are widely consumed all over the world and are appreciated for their characteristic flavor. Microbia...