Deciphering Microbial Community Dynamics and Biochemical Changes During Nyons Black Olive Natural Fermentations

Autor: Marine Penland, Stéphanie-Marie Deutsch, Hélène Falentin, Audrey Pawtowski, Elisabeth Poirier, Giorgia Visenti, Christophe Le Meur, Marie-Bernadette Maillard, Anne Thierry, Jérôme Mounier, Monika Coton

Publikováno v: Frontiers in Microbiology, Vol 11 (2020)

French PDO Nyons black table olives are produced according to a traditional slow spontaneous fermentation in brine. The manufacture and unique sensorial properties of these olives thus only rely on the autochthonous complex microbiota. This study aim

Externí odkaz: https://doaj.org/article/3f7b4310c4874fbda532a06fb83cd825

Monascus spp. used in wheat kernel solid-state fermentations: growth, extrolite production and citrinin cytotoxicity

Autor: J. Piqueras, Elisabeth Poirier, Jérôme Mounier, Emmanuel Coton, Monika Coton, A. Picot, Nolwenn Hymery

Publikováno v: World Mycotoxin Journal. 12:223-232

Monascus fermentation products can be consumed as food or feed supplements or used as food colouring or flavouring agents. In this study, qPCR and Q-TOF LC/MS methods were developed to monitor Monascus ruber and Monascus purpureus growth and extrolit

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::7a6d601b3c57b856ad86aaddda7a4f2f
https://doi.org/10.3920/wmj2018.2425

Domestication of the Emblematic White Cheese-Making Fungus Penicillium camemberti and Its Diversification into Two Varieties

Autor: Tatiana Giraud, Stéphanie Le Prieur, Jeanne Ropars, Bastien Bennetot, Ricardo C. Rodríguez de la Vega, Emmanuel Coton, Estelle Didiot, Elisabeth Poirier, Alodie Snirc, Monika Coton

Publikováno v: Current Biology-CB
Current Biology-CB, Elsevier, 2020, 30, pp.4441-4453.e4. ⟨10.1016/j.cub.2020.08.082⟩

SummaryDomestication involves recent adaptation under strong human selection and rapid diversification, and therefore constitutes a good model for studies of these processes. We studied the domestication of the emblematic white moldPenicillium camemb

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d3c1d1494f70421493ebf5d40a8f941b
https://pubmed.ncbi.nlm.nih.gov/32976806

Genetic basis for mycophenolic acid production and strain-dependent production variability in Penicillium roqueforti

Autor: Stella Debaets, Monika Coton, Ricardo V. Ullán, Elisabeth Poirier, Jean-Luc Jany, Rebeca Domínguez-Santos, Emmanuel Coton, Guillaume Gillot, Pedro I. Hidalgo

Publikováno v: Food Microbiology
Food Microbiology, Elsevier, 2017, 62, pp.239-250. ⟨10.1016/j.fm.2016.10.013⟩

Mycophenolic acid (MPA) is a secondary metabolite produced by various Penicillium species including Penicillium roqueforti. The MPA biosynthetic pathway was recently described in Penicillium brevicompactum. In this study, an in silico analysis of the

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::35f2b7e5f8646f36e9b4b4b49f234be7
https://doi.org/10.1016/j.fm.2016.10.013

Production and migration of patulin in Penicillium expansum molded apples during cold and ambient storage

Autor: Thibaud Bregier, Emmanuel Coton, Elisabeth Poirier, Philippe Dantigny, Nathalie Arnich, Monika Coton, Stella Debaets

Publikováno v: International Journal of Food Microbiology
International Journal of Food Microbiology, Elsevier, 2020, 313, pp.108377-. ⟨10.1016/j.ijfoodmicro.2019.108377⟩

The ability of three Penicillium expansum isolates to produce patulin was first evaluated in YES medium after incubation at 25 °C to select a high patulin producer. Then, a spore suspension of the selected P. expansum 3.78 strain was inoculated onto

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9d16df0fa60dd7e820c7a70498f1852f
https://doi.org/10.1016/j.ijfoodmicro.2019.108377