Fungal Species Diversity in French Bread Sourdoughs Made of Organic Wheat Flour

Autor: Charlotte Urien, Judith Legrand, Pierre Montalent, Serge Casaregola, Delphine Sicard

Publikováno v: Frontiers in Microbiology, Vol 10 (2019)

Microbial communities are essential for the maintenance and functioning of ecosystems, including fermented food ecosystems. The analysis of food microbial communities is mainly focused on lactic acid bacteria (LAB), while yeast diversity is less unde

Externí odkaz: https://doaj.org/article/8976076138b3461d89b8fa452fba1553

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Autor: Louise-Eva Vandenborght, Raphaël Enaud, Charlotte Urien, Noémie Coron, Pierre-Olivier Girodet, Stéphanie Ferreira, Patrick Berger, Laurence Delhaes

Publikováno v: The Journal of allergy and clinical immunology. 147(2)

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0a0b6b3c2f3cd23068be318cc680208f
https://pubmed.ncbi.nlm.nih.gov/33276992

Chlorinated ethene biodegradation and associated bacterial taxa in multi-polluted groundwater: Insights from biomolecular markers and stable isotope analysis

Autor: Stéphanie Ferreira, Jennifer Hellal, Gwenaël Imfeld, Catherine Joulian, Stéphane Vuilleumier, Jérémie Denonfoux, Charlotte Urien, Louis Hermon

Publikováno v: Science of the Total Environment
Science of the Total Environment, Elsevier, In press, ⟨10.1016/j.scitotenv.2020.142950⟩
Science of the Total Environment, Elsevier, 2021, 763, pp.142950. ⟨10.1016/j.scitotenv.2020.142950⟩

Chlorinated ethenes (CEs) are most problematic pollutants in groundwater. Dehalogenating bacteria, and in particular organohalide-respiring bacteria (OHRB), can transform PCE to ethene under anaerobic conditions, and thus contribute to bioremediation

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3fa9bc3346bb99670ac22b2370f808a2
https://hal.archives-ouvertes.fr/hal-02988802

Sourdough microbial community dynamics: An analysis during French organic bread-making processes

Autor: Emilie Lhomme, Xavier Dousset, Delphine Sicard, Bernard Onno, Charlotte Urien, Judith Legrand

Publikováno v: Food Microbiology
Food Microbiology, Elsevier, 2016, 53 (part A), pp.41-50. ⟨10.1016/j.fm.2014.11.014⟩

Natural sourdoughs are commonly used in bread-making processes, especially for organic bread. Despite its role in bread flavor and dough rise, the stability of the sourdough microbial community during and between bread-making processes is debated. We

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::feafb60c2c64abee2462713e12e7a5c7
https://doi.org/10.1016/j.fm.2014.11.014

Three novel ascomycetous yeast species of the Kazachstania clade, Kazachstania saulgeensis sp nov., Kazachstania serrabonitensis sp nov and Kazachstania australis sp nov Reassignment of Candida humilis to Kazachstania humilis f.a. comb. nov and Candida pseudohumilis to Kazachstania pseudohumilis f.a. comb. nov

Autor: Delphine Sicard, Serge Casaregola, Camila G. Morais, Mariana R. Lopes, Ana Paula Trovatti Uetanabaro, Charlotte Urien, Véronique Sarilar, Noémie Jacques, Carlos A. Rosa, Colin R. Tinsley

Publikováno v: International Journal of Systematic and Evolutionary Microbiology
International Journal of Systematic and Evolutionary Microbiology, Microbiology Society, 2016, 66 (12), pp.5192--5200. ⟨10.1099/ijsem.0.001495⟩
International Journal of Systematic and Evolutionary Microbiology, Microbiology Society, 2016, 66, pp.5192--5200. ⟨10.1099/ijsem.0.001495⟩

WOS:000393357900048; International audience; Five ascosporogenous yeast strains related to the genus Kazachstania were isolated. Two strains (CLIB 1764(T) and CLIB 1780) were isolated from French sourdoughs; three others (UFMG-CM-Y273(T), UFMG-CM-Y45

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::976ad702167f1086a30df87383b3c4fb
https://hal-agroparistech.archives-ouvertes.fr/hal-01495114