Zobrazeno 1 - 10
of 82
pro vyhledávání: '"Carole, Camarasa"'
Autor:
Julie Aragno, Pascale Fernandez-Valle, Angèle Thiriet, Cécile Grondin, Jean-Luc Legras, Carole Camarasa, Audrey Bloem
Publikováno v:
Microorganisms, Vol 12, Iss 8, p 1659 (2024)
Gluconobacter oxydans (Go) and Brettanomyces bruxellensis (Bb) are detrimental micro-organisms compromising wine quality through the production of acetic acid and undesirable aromas. Non-Saccharomyces yeasts, like Metschnikowia species, offer a biopr
Externí odkaz:
https://doaj.org/article/6d765feb562343af85cf7beeefef1215
Autor:
Lethiwe L. Mbuyane, Florian F. Bauer, Audrey Bloem, Carole Camarasa, Anne Ortiz-Julien, Benoit Divol
Publikováno v:
Frontiers in Microbiology, Vol 13 (2022)
Lipids are essential energy storage compounds and are the core structural elements of all biological membranes. During wine alcoholic fermentation, the ability of yeasts to adjust the lipid composition of the plasma membrane partly determines their a
Externí odkaz:
https://doaj.org/article/def7f644567a424a93b5cc46af5ee3fc
Torulaspora delbrueckii Phenotypic and Metabolic Profiling towards Its Biotechnological Exploitation
Autor:
Flávia Silva-Sousa, Ticiana Fernandes, Fábio Pereira, Diana Rodrigues, Teresa Rito, Carole Camarasa, Ricardo Franco-Duarte, Maria João Sousa
Publikováno v:
Journal of Fungi, Vol 8, Iss 6, p 569 (2022)
Wine is a particularly complex beverage resulting from the combination of several factors, with yeasts being highlighted due to their fundamental role in its development. For many years, non-Saccharomyces yeasts were believed to be sources of spoilag
Externí odkaz:
https://doaj.org/article/799c6a407d0d418f94ef210ecb41dc13
Publikováno v:
Frontiers in Microbiology, Vol 11 (2020)
Non-Saccharomyces yeasts are currently widely used in winemaking to enhance aroma profile diversity among wines. The use of Metschnikowia pulcherrima in sequential inoculation with S. cerevisiae was compared to the inoculation of a pure culture of S.
Externí odkaz:
https://doaj.org/article/0c9a3dae4c0e4b5f87b29ba3a35170a6
Autor:
Rafael Jiménez-Lorenzo, Vincent Farines, Jean-Marie Sablayrolles, Carole Camarasa, Audrey Bloem
Publikováno v:
Fermentation, Vol 8, Iss 4, p 139 (2022)
Volatile sulfur compounds (VSCs) are associated with unpleasant reductive aromas and are responsible for an important reduction in wine quality, causing major economic losses. Understanding the origin of these compounds in wine remains a challenge, a
Externí odkaz:
https://doaj.org/article/05f4768336e143f6ae95eb9432e56fc3
Autor:
Matthias Eder, Isabelle Sanchez, Claire Brice, Carole Camarasa, Jean-Luc Legras, Sylvie Dequin
Publikováno v:
BMC Genomics, Vol 19, Iss 1, Pp 1-19 (2018)
Abstract Background The volatile metabolites produced by Saccharomyces cerevisiae during alcoholic fermentation, which are mainly esters, higher alcohols and organic acids, play a vital role in the quality and perception of fermented beverages, such
Externí odkaz:
https://doaj.org/article/2f7cc9d296734e7fb19d9a820d57c576
Autor:
Stéphanie Rollero, Jean‐Roch Mouret, Audrey Bloem, Isabelle Sanchez, Anne Ortiz‐Julien, Jean‐Marie Sablayrolles, Sylvie Dequin, Carole Camarasa
Publikováno v:
Microbial Biotechnology, Vol 10, Iss 6, Pp 1649-1662 (2017)
Summary Nitrogen and lipids are key nutrients of grape must that influence the production of fermentative aromas by wine yeast, and we have previously shown that a strong interaction exists between these two nutrients. However, more than 90% of the a
Externí odkaz:
https://doaj.org/article/ffcf88a3976e4af3bd329ec4782956ca
Autor:
Inês Mendes, Isabelle Sanchez, Ricardo Franco-Duarte, Carole Camarasa, Dorit Schuller, Sylvie Dequin, Maria João Sousa
Publikováno v:
BMC Genomics, Vol 18, Iss 1, Pp 1-13 (2017)
Abstract Background During must fermentation thousands of volatile aroma compounds are formed, with higher alcohols, acetate esters and ethyl esters being the main aromatic compounds contributing to floral and fruity aromas. The action of yeast, in p
Externí odkaz:
https://doaj.org/article/a99f8c420f7b473a99b217edb2d6db0e
Autor:
Ying Su, Pauline Seguinot, Audrey Bloem, Anne Ortiz-Julien, José María Heras, José Manuel Guillamón, Carole Camarasa
Publikováno v:
Microorganisms, Vol 8, Iss 6, p 904 (2020)
Non-Saccharomyces yeast strains have become increasingly prevalent in the food industry, particularly in winemaking, because of their properties of interest both in biological control and in complexifying flavour profiles in end-products. However, un
Externí odkaz:
https://doaj.org/article/86bf9e02f9e54947b73a04936fef38d4