Zobrazeno 1 - 10
of 16
pro vyhledávání: '"Claire Brice"'
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:
Francisco A. Cubillos, Claire Brice, Jennifer Molinet, Sebastién Tisné, Valentina Abarca, Sebastián M. Tapia, Christian Oporto, Verónica García, Gianni Liti, Claudio Martínez
Publikováno v:
G3: Genes, Genomes, Genetics, Vol 7, Iss 6, Pp 1693-1705 (2017)
Saccharomyces cerevisiae is responsible for wine must fermentation. In this process, nitrogen represents a limiting nutrient and its scarcity results in important economic losses for the wine industry. Yeast isolates use different strategies to grow
Externí odkaz:
https://doaj.org/article/2785083958da41e28dc4fa92432665f5
Autor:
Sebastián M. Tapia, Mara Cuevas, Valentina Abarca, Verónica Delgado, Vicente Rojas, Verónica García, Claire Brice, Claudio Martínez, Francisco Salinas, Luis F. Larrondo, Francisco A. Cubillos
Publikováno v:
Frontiers in Microbiology, Vol 9 (2018)
Glycerol is one of the most important by-products of alcohol fermentation, and depending on its concentration it can contribute to wine flavor intensity and aroma volatility. Here, we evaluated the potential of utilizing the natural genetic variation
Externí odkaz:
https://doaj.org/article/4b1bc7faffac4862a5ea7404db7daef0
Publikováno v:
PLoS ONE, Vol 13, Iss 2, p e0192383 (2018)
Saccharomyces cerevisiae strains are genetically diverse, largely as a result of human efforts to develop strains specifically adapted to various fermentation processes. These adaptive pressures from various ecological niches have generated behaviora
Externí odkaz:
https://doaj.org/article/e49916bc1aba4a4db35f30e625ea9619
Autor:
Sandra Lorena Ament-Velásquez, Ciaran Gilchrist, Alexandre Rêgo, Devin P Bendixsen, Claire Brice, Julie Michelle Grosse-Sommer, Nima Rafati, Rike Stelkens
Publikováno v:
Molecular biology and evolution. 39(11)
Adaptation from standing genetic variation is an important process underlying evolution in natural populations, but we rarely get the opportunity to observe the dynamics of fitness and genomic changes in real time. Here, we used experimental evolutio
Autor:
Kouadio Konan Kevin Ulrich, Niamien Coffi Jean Magloire, Senin Claire Brice Valery, Acapovi-Yao Geneviève Lydie
Publikováno v:
European Scientific Journal, ESJ. 19:81
Une étude sur les maladies zoonotiques des porcs (Sus scrofa domesticus) abattus à l’abattoir de la Société Ivoirienne d’Abattage et de Charcuterie a été conduite de septembre 2020 à septembre 2021. Elle avait pour objectif de connaître l
Autor:
S. Lorena Ament-Velásquez, Ciaran Gilchrist, Alexandre Rêgo, Devin P Bendixsen, Claire Brice, Julie Michelle Grosse-Sommer, Nima Rafati, Rike Stelkens
Adaptation from standing genetic variation is an important process underlying evolution in natural populations but we rarely get the opportunity to observe the dynamics of fitness changes in real time. Here, we used the power of microbial experimenta
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9b7660ff9a2e20d6146e89ca4ea19e06
https://doi.org/10.1101/2022.03.26.485920
https://doi.org/10.1101/2022.03.26.485920
Publikováno v:
PLoS ONE
PLoS ONE, Public Library of Science, 2018, 13 (2), 20 p. ⟨10.1371/journal.pone.0192383⟩
Plos One
Artículos CONICYT
CONICYT Chile
instacron:CONICYT
Plos One 2 (13), 20 p.. (2018)
PLoS ONE, Vol 13, Iss 2, p e0192383 (2018)
PLoS ONE, Public Library of Science, 2018, 13 (2), 20 p. ⟨10.1371/journal.pone.0192383⟩
Plos One
Artículos CONICYT
CONICYT Chile
instacron:CONICYT
Plos One 2 (13), 20 p.. (2018)
PLoS ONE, Vol 13, Iss 2, p e0192383 (2018)
Saccharomyces cerevisiae strains are genetically diverse, largely as a result of human efforts to develop strains specifically adapted to various fermentation processes. These adaptive pressures from various ecological niches have generated behaviora
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1879c057a7fbf83991267cc1d0a2bfab
https://hal.archives-ouvertes.fr/hal-01837841
https://hal.archives-ouvertes.fr/hal-01837841
Autor:
Christian I. Oporto, Francisco A. Cubillos, Sebastián M. Tapia, Verónica García, Claudio Martínez, Valentina Abarca, Jennifer Molinet, Claire Brice, Sébastien Tisné, Gianni Liti
Publikováno v:
G3-Genes Genomes Genetics
Artículos CONICYT
CONICYT Chile
instacron:CONICYT
G3: Genes|Genomes|Genetics
G3: Genes, Genomes, Genetics, Vol 7, Iss 6, Pp 1693-1705 (2017)
Artículos CONICYT
CONICYT Chile
instacron:CONICYT
G3: Genes|Genomes|Genetics
G3: Genes, Genomes, Genetics, Vol 7, Iss 6, Pp 1693-1705 (2017)
Saccharomyces cerevisiae is responsible for wine must fermentation. In this process, nitrogen represents a limiting nutrient and its scarcity results in important economic losses for the wine industry. Yeast isolates use different strategies to grow
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::02923577e231b95490162525271a9a18
http://agritrop.cirad.fr/589812/
http://agritrop.cirad.fr/589812/