Hervé Prévost connects Bacteria with 16S ribosomal RNA in his study. His Genetics research extends to 16S ribosomal RNA, which is thematically connected. His research combines In vitro and Genetics. In his work, he performs multidisciplinary research in In vitro and Immune system. Hervé Prévost incorporates Immune system and Immunology in his studies. He conducts interdisciplinary study in the fields of Immunology and Biochemistry through his works. He regularly ties together related areas like Proteolytic enzymes in his Biochemistry studies. His research on Proteolytic enzymes often connects related topics like Enzyme. He integrates several fields in his works, including Enzyme and Fermentation.
His Genetics study frequently involves adjacent topics like 16S ribosomal RNA. 16S ribosomal RNA is closely attributed to Genetics in his study. His study ties his expertise on Leuconostoc together with the subject of Bacteria. Hervé Prévost regularly ties together related areas like Antibiotics in his Microbiology studies. Antibiotics is closely attributed to Microbiology in his work. Borrowing concepts from Escherichia coli, Hervé Prévost weaves in ideas under Listeria monocytogenes. Hervé Prévost undertakes interdisciplinary study in the fields of Escherichia coli and Listeria monocytogenes through his works. In his work, Hervé Prévost performs multidisciplinary research in Gene and Mutant. His multidisciplinary approach integrates Mutant and Gene in his work.
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The Continuing Story of Class IIa Bacteriocins
Djamel Drider;Gunnar Fimland;Yann Héchard;Lynn M. McMullen.
Microbiology and Molecular Biology Reviews (2006)
Efficient insertional mutagenesis in lactococci and other gram-positive bacteria.
E Maguin;H Prévost;S D Ehrlich;A Gruss.
Journal of Bacteriology (1996)
Carnobacterium: positive and negative effects in the environment and in foods.
Jørgen J. Leisner;Birgit Groth Laursen;Birgit Groth Laursen;Hervé Prévost;Djamel Drider.
Fems Microbiology Reviews (2007)
Origin and ecological selection of core and food-specific bacterial communities associated with meat and seafood spoilage.
Stéphane Chaillou;Aurélie Chaulot-Talmon;Hélène Caekebeke;Mireille Cardinal.
The ISME Journal (2015)
Lactobacillus salivarius: bacteriocin and probiotic activity.
S. Messaoudi;M. Manai;G. Kergourlay;H. Prévost.
Food Microbiology (2013)
Purification and characterization of two bacteriocins produced by lactic acid bacteria isolated from Mongolian airag
B. Batdorj;M. Dalgalarrondo;Y. Choiset;J. Pedroche.
Journal of Applied Microbiology (2006)
Effect of inoculation of Carnobacterium divergens V41, a biopreservative strain against Listeria monocytogenes risk, on the microbiological, chemical and sensory quality of cold-smoked salmon
Anne Brillet;Marie-France Pilet;Hervé Prevost;Mireille Cardinal.
International Journal of Food Microbiology (2005)
Selection and evaluation of seafood-borne psychrotrophic lactic acid bacteria as inhibitors of pathogenic and spoilage bacteria.
Sebastien Matamoros;Marie-france Pilet;Frederique Gigout;Herve Prevost.
Food Microbiology (2009)
Identification of the Enterococcus faecalis Tyrosine Decarboxylase Operon Involved in Tyramine Production
Nathalie Connil;Yoann Le Breton;Xavier Dousset;Yanick Auffray.
Applied and Environmental Microbiology (2002)
Purification and characterization of a new bacteriocin active against Campylobacter produced by Lactobacillus salivarius SMXD51.
Soumaya Messaoudi;Gilles Kergourlay;Michèle Dalgalarrondo;Yvan Choiset.
Food Microbiology (2012)
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