The Complete Genome Sequence of Cupriavidus metallidurans Strain CH34, a Master Survivalist in Harsh and Anthropogenic Environments

Paul Janssen, Rob Van Houdt, Hugo Moors, +14

PLoS ONE

GeneticsMolecular BiologyGenomicsPhylogeneticsMolecular Ecology +19

Microbial Interactions within a Cheese Microbial Community

Jérôme Mounier, Christophe Monnet, Tatiana Vallaeys, +4

Applied and Environmental Microbiology

BiologyMicrobial CommunityFood FermentationStationary PhaseMicrobial Contamination +9

Plasmids pMOL28 and pMOL30 of <i>Cupriavidus metallidurans</i> Are Specialized in the Maximal Viable Response to Heavy Metals

Sébastien Monchy, Mohammed Abderrafi Benotmane, Paul Janssen, +4

Journal of Bacteriology

Genomic diversity and evolution within the species Streptococcus agalactiae

Mathieu Brochet, Elisabeth Couvé, Mohamed Zouine, +8

Microbes and Infection

PhylogeneticsNatural SciencesGenomic DiversityEvolutionary BiologyGenomics +5

Evaluation of denaturing gradient gel electrophoresis in the detection of 16S rDNA sequence variation in rhizobia and methanotrophs

Tatiana Vallaeys, Edward Topp, Gerard Muyzer, +4

FEMS Microbiology Ecology

GeneticsMolecular BiologyGenomicsMolecular EcologyBioanalysis +15

The<i>clc</i>Element of<i>Pseudomonas</i>sp. Strain B13, a Genomic Island with Various Catabolic Properties

Muriel Gaillard, Tatiana Vallaeys, Frank Jörg Vorhölter, +5

Journal of Bacteriology

BiosynthesisBiochemistryNatural SciencesBacteriologyMolecular Biology +10

Transcriptomic and proteomic analyses of the pMOL30-encoded copper resistance in Cupriavidus metallidurans strain CH34

Sébastien Monchy, Mohammed Abderrafi Benotmane, Ruddy Wattiez, +7

Microbiology

Proteomic AnalysesGeneticsMolecular BiologyGenomicsCupriavidus Metallidurans +15

Assessment of the rind microbial diversity in a farmhouse-produced vs a pasteurized industrially produced soft red-smear cheese using both cultivation and rDNA-based methods

Carole Feurer, Françoise Irlinger, Henry-Éric Spinnler, +2

Journal of Applied Microbiology

Does Smearing Inoculum Reflect the Bacterial Composition of the Smear at the End of the Ripening of a French Soft, Red-Smear Cheese?

Carole Feurer, Tatiana Vallaeys, G. Corrieu, +1

Journal of Dairy Science

Stable carbon isotope evidence for the microbial origin of C14C18 n-alkanoic acids in soils

Éric Lichtfouse, Gersende Berthier, Sabine Houot, +3

Organic Geochemistry