Occurrence of yeast cell death associated with micronutrient starvation during wine fermentation varies with nitrogen sources

Autor: Camille Duc, Jessica Noble, Catherine Tesnière, Bruno Blondin

Publikováno v: OENO One, Vol 53, Iss 3 (2019)

Aim: Nitrogen availability is an essential parameter for wine alcoholic fermentation. Moreover, recent results have shown that it plays a key role in yeast cell death in interaction with micronutrients limitations such as lipids or vitamins. We found

Externí odkaz: https://doaj.org/article/017e21d51a2041e2ab890acc6c95ef02

A set of nutrient limitations trigger yeast cell death in a nitrogen-dependent manner during wine alcoholic fermentation.

Autor: Camille Duc, Martine Pradal, Isabelle Sanchez, Jessica Noble, Catherine Tesnière, Bruno Blondin

Publikováno v: PLoS ONE, Vol 12, Iss 9, p e0184838 (2017)

Yeast cell death can occur during wine alcoholic fermentation. It is generally considered to result from ethanol stress that impacts membrane integrity. This cell death mainly occurs when grape musts processing reduces lipid availability, resulting i

Externí odkaz: https://doaj.org/article/0ba5f0a01ffe4cd28b8ad5fc53125ccc

Specific gene regulations of unusual micronutrient starvations leading to cell death during wine fermentation

Autor: Isabelle Sanchez, Bruno Blondin, Camille Duc, Jessica Noble, Catherine Tesniere, Martine Pradal

Publikováno v: OENO One
OENO One, Institut des Sciences de la Vigne et du Vin (Université de Bordeaux), 2020, 54 (2), pp.359-371. ⟨10.20870/oeno-one.2020.54.2.2970⟩
OENO One, Vol 54 (2020)

International audience; Yeast cell death can occur during wine alcoholic fermentation, leading to stuck fermentations, which are a major issue for winemakers. Cell death is generally considered to result from ethanol stress that negatively affects me

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::abcc73dfc9550823d104693e78b8847f
https://hal.inrae.fr/hal-02871928/file/2020_Duc_Oeno-One.pdf

Study of the mortality mechanisms of yeasts in fermentation: Role of micronutrients limitations and nitrogen

Autor: Bruno Blondin, Jessica Noble, Catherine Tesniere, Camille Duc, Martine Pradal

Publikováno v: BIO Web of Conferences
BIO Web of Conferences, 2019, 15, pp.1-4. ⟨10.1051/bioconf/20191502023⟩
BIO Web of Conferences, Vol 15, p 02023 (2019)
BIO Web of Conferences, EDP Sciences, 2019, 15, pp.1-4. ⟨10.1051/bioconf/20191502023⟩

Yeast cell death can occur during wine alcoholic fermentation and lead to sluggish or stuck fermentations. The mechanisms underlying cell death during yeast starvation in alcoholic fermentations remain unclear. In this work we addressed yeast cell de

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::342ca3151bb9b9f7816c8d0146501cb0
https://hal.archives-ouvertes.fr/hal-02478443

Flaxseed Soluble Dietary Fibre Enhances Lactic Acid Bacterial Survival and Growth in Kefir and Possesses High Antioxidant Capacity

Autor: Mehri HadiNezhad, Camille Duc, Nam Fong Han, Farah Hosseinian

Publikováno v: Journal of Food Research. 2:152

This study investigated the capability and efficiency of flaxseed soluble dietary fibre /mucilage to enhance bacterial survival and growth in kefir as well as the antioxidant activity of the mucilage. Crude flaxseed mucilage was extracted using a mic

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::11b8bc24be65eaeafe930d06a5f92952
https://doi.org/10.5539/jfr.v2n5p152