eGFP Gene Integration in HO: A Metabolomic Impact?

Autor: Fanny Bordet, Rémy Romanet, Camille Eicher, Cosette Grandvalet, Géraldine Klein, Régis Gougeon, Anne Julien-Ortiz, Chloé Roullier-Gall, Hervé Alexandre

Publikováno v: Microorganisms, Vol 10, Iss 4, p 781 (2022)

Integrating fluorescent genes including eGFP in the yeast genome is common practice for various applications, including cell visualization and population monitoring. The transformation of a commercial S. cerevisiae strain by integrating a cassette in

Externí odkaz: https://doaj.org/article/f7241da7361f4adab7e3470da200b77b

Different Wines from Different Yeasts? 'Saccharomyces cerevisiae Intraspecies Differentiation by Metabolomic Signature and Sensory Patterns in Wine'

Autor: Chloé Roullier-Gall, Jordi Ballester, Beatriz Quintanilla-Casas, Hervé Alexandre, Fanny Bordet, Stefania Vichi, Régis D. Gougeon, Philippe Schmitt Kopplin, Anne Julien-Ortiz

Publikováno v: Microorganisms; Volume 9; Issue 11; Pages: 2327
Microorganisms
Microorganisms, MDPI, 2021, 9 (11), pp.2327. ⟨10.3390/microorganisms9112327⟩
Dipòsit Digital de la UB
Universidad de Barcelona
Microorganisms 9:2327 (2021)
Microorganisms, Vol 9, Iss 2327, p 2327 (2021)

Alcoholic fermentation is known to be a key stage in the winemaking process that directly impacts the composition and quality of the final product. Twelve wines were obtained from fermentations of Chardonnay must made with twelve different commercial

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::504f051fd3eceb72849558163e86362a

Yeast multi-stress resistance and lag-phase duration in wine fermentation

Autor: David Moreira Ferreira, Virginie Galeote, Anne Julien Ortiz, Sylvie Dequin

Publikováno v: 32. International Specialised Symposium on Yeasts-Yeast biodiversity and biotechnology in the twenty-first century
32. International Specialised Symposium on Yeasts-Yeast biodiversity and biotechnology in the twenty-first century, 2015, Perugia, Italy
HAL

Yeast multi-stress resistance and lag-phase duration in wine fermentation. 32. International Specialised Symposium on Yeasts-Yeast biodiversity and biotechnology in the twenty-first century

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::b46bd29f17b690c2ab3bbb98f909f00f
https://hal.archives-ouvertes.fr/hal-01603364

Interactions between Torulaspora delbrueckii and Saccharomyces cerevisiae in wine fermentation: influence of inoculation and nitrogen content

Autor: Patricia Taillandier, Cédric Brandam, Anne Julien-Ortiz, Quoc Phong Lai

Publikováno v: World Journal of Microbiology and Biotechnology
World Journal of Microbiology and Biotechnology, Springer Verlag, 2014, 30 (7), pp.1959-1967. ⟨10.1007/s11274-014-1618-z⟩

International audience; Alcoholic fermentation by an oenological strain of Torulaspora delbrueckii in association with an oenological strain of Saccharomyces cerevisiae was studied in mixed and sequential cultures. Experiments were performed in a syn

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::88d73d6a9176c95ea65df3caf9210cc7
https://pubmed.ncbi.nlm.nih.gov/24500666