Pascal Audet

Immobilized growing lactic acid bacteria with ?-carrageenan ? locust bean gum gel

Pascal Audet, C. Paquin, Christophe Lacroix · Applied Microbiology and Biotechnology · 1988 · 118 citations

Biotransformation, Food Fermentation, Lactic Acid Bacteria +4

Manufacture and composition of low fat Cheddar cheese from milk enriched with different protein concentrate powders

Daniel St‐Gelais, Denis Roy, Pascal Audet · Food Research International · 1998 · 47 citations

Food Composition, Food Analysis, Food Engineering +3

Sugar Utilization and Acid Production by Free and Entrapped Cells of <i>Streptococcus salivarius</i> subsp. <i>thermophilus, Lactobacillus delbrueckii</i> subsp. <i>bulgaricus,</i> and <i>Lactococcus lactis</i> subsp. <i>lactis</i> in a Whey Permeate Medium

Pascal Audet, Céline Paquin, Christophe Lacroix · Applied and Environmental Microbiology · 1989 · 46 citations · Full text

Batch fermentations with a mixed culture of lactic acid bacteria immobilized separately in ?-carrageenan locust bean gum gel beads

Pascal Audet, C. Paquin, Christophe Lacroix · Applied Microbiology and Biotechnology · 1990 · 43 citations

Engineering, Biotransformation, Lactic Acid Bacteria +6

Effect of medium and temperature of storage on viability of lactic acid bacteria immobilized in κ-carrageenan-locust bean gum gel beads

Pascal Audet, Céline Paquin, Christophe Lacroix · Biotechnology Techniques · 1991 · 27 citations

Lactic Acid Bacteria, Biotechnology, Biochemical Engineering +7