| 1 |
Growth and aroma contribution of Microbacterium foliorum, Proteus vulgaris and Psychrobacter sp during ripening in a cheese model medium
Deetae P, Spinnler HE, Bonnarme P, Helinck S
Applied Microbiology and Biotechnology, 82(1), 169, 2009 |
| 2 |
Enhanced decolorization and biodegradation of textile azo dye Scarlet R by using developed microbial consortium-GR
Saratale RG, Saratale GD, Kalyani DC, Chang JS, Govindwar SP
Bioresource Technology, 100(9), 2493, 2009 |
| 3 |
Improvement of alkaline lipase from Proteus vulgaris T6 by directed evolution
Fang YW, Lu YJ, Lv FX, Bie XM, Zhao HZ, Wang Y, Lu ZX
Enzyme and Microbial Technology, 44(2), 84, 2009 |
| 4 |
Effects of Proteus vulgaris growth on the establishment of a cheese microbial community and on the production of volatile aroma compounds in a model cheese
Deetae P, Mounier J, Bonnarme P, Spinnler HE, Irlinger F, Helinck S
Journal of Applied Microbiology, 107(4), 1404, 2009 |
| 5 |
Production of volatile aroma compounds by bacterial strains isolated from different surface-ripened French cheeses
Deetae P, Bonnarme P, Spinnler HE, Helinck S
Applied Microbiology and Biotechnology, 76(5), 1161, 2007 |
| 6 |
Site-directed mutagenesis of cysteine to threonine in Proteus vulgaris urease active site increases enzyme activity and stability
Jose J, Lauter S, Stein MA
Biotechnology Letters, 23(15), 1263, 2001 |
| 7 |
Effect of initial carbon sources on the performance of microbial fuel cells containing Proteus vulgaris
Kim N, Choi Y, Jung S, Kim S
Biotechnology and Bioengineering, 70(1), 109, 2000 |
