Zobrazeno 1 - 10
of 35
pro vyhledávání: '"Emilien, Peltier"'
Autor:
Fabien Dutreux, Abhishek Dutta, Emilien Peltier, Sabrina Bibi-Triki, Anne Friedrich, Bertrand Llorente, Joseph Schacherer
Publikováno v:
PLoS Genetics, Vol 19, Iss 1, p e1010592 (2023)
Meiotic recombination is a driving force for genome evolution, deeply characterized in a few model species, notably in the budding yeast Saccharomyces cerevisiae. Interestingly, Zip2, Zip3, Zip4, Spo16, Msh4, and Msh5, members of the so-called ZMM pa
Externí odkaz:
https://doaj.org/article/eb54dce020d8401494876a8ea1c3d37d
Autor:
Emilien Peltier, Charlotte Vion, Omar Abou Saada, Anne Friedrich, Joseph Schacherer, Philippe Marullo
Publikováno v:
Frontiers in Fungal Biology, Vol 2 (2021)
The identification of natural allelic variations controlling quantitative traits could contribute to decipher metabolic adaptation mechanisms within different populations of the same species. Such variations could result from human-mediated selection
Externí odkaz:
https://doaj.org/article/5c4b230e3b334fca8ba0473ca382b0ea
Autor:
Emilien Peltier, Sabrina Bibi-Triki, Fabien Dutreux, Claudia Caradec, Anne Friedrich, Bertrand Llorente, Joseph Schacherer
Publikováno v:
G3: Genes, Genomes, Genetics, Vol 11, Iss 9 (2021)
AbstractDissecting the genetic basis of complex trait remains a real challenge. The budding yeast Saccharomyces cerevisiaeLachancea waltiiS. cerevisiaeL. waltiiLachancea kluyveri
Externí odkaz:
https://doaj.org/article/626527d34f1d407583c463d2c69f00bc
Autor:
Philippe Marullo, Pascal Durrens, Emilien Peltier, Margaux Bernard, Chantal Mansour, Denis Dubourdieu
Publikováno v:
BMC Genomics, Vol 20, Iss 1, Pp 1-17 (2019)
Abstract Background Fermentation completion is a major prerequisite in many industrial processes involving the bakery yeast Saccharomyces cerevisiae. Stuck fermentations can be due to the combination of many environmental stresses. Among them, high t
Externí odkaz:
https://doaj.org/article/7d1080289df24f3fad3458e346ac763c
Role of Saccharomyces cerevisiae Nutrient Signaling Pathways During Winemaking: A Phenomics Approach
Autor:
Beatriz Vallejo, Emilien Peltier, Victor Garrigós, Emilia Matallana, Philippe Marullo, Agustín Aranda
Publikováno v:
Frontiers in Bioengineering and Biotechnology, Vol 8 (2020)
The ability of the yeast Saccharomyces cerevisiae to adapt to the changing environment of industrial processes lies in the activation and coordination of many molecular pathways. The most relevant ones are nutrient signaling pathways because they con
Externí odkaz:
https://doaj.org/article/788f756bb8fd47688987b23a8a4182a0
Autor:
Emilien Peltier, Vikas Sharma, Maria Martí Raga, Miguel Roncoroni, Margaux Bernard, Vladimir Jiranek, Yves Gibon, Philippe Marullo
Publikováno v:
BMC Genomics, Vol 19, Iss 1, Pp 1-20 (2018)
Abstract Background The ability of a genotype to produce different phenotypes according to its surrounding environment is known as phenotypic plasticity. Within different individuals of the same species, phenotypic plasticity can vary greatly. This c
Externí odkaz:
https://doaj.org/article/820e2540332548e2a432982a5bd165c1
Publikováno v:
G3: Genes, Genomes, Genetics, Vol 7, Iss 2, Pp 399-412 (2017)
Hybridization is known to improve complex traits due to heterosis and phenotypic robustness. However, these phenomena have been rarely explained at the molecular level. Here, the genetic determinism of Saccharomyces cerevisiae fermentation performanc
Externí odkaz:
https://doaj.org/article/cf43239235934433bdcc0b38d21d1836
Publikováno v:
Frontiers in Genetics, Vol 10 (2019)
The budding yeast Saccharomyces cerevisiae is certainly the prime industrial microorganism and is related to many biotechnological applications including food fermentations, biofuel production, green chemistry, and drug production. A noteworthy chara
Externí odkaz:
https://doaj.org/article/2f142bc83a6e45189db1cd27e05a3648
Publikováno v:
Journal of Fungi, Vol 7, Iss 4, p 304 (2021)
Natural Saccharomyces cerevisiae yeast strains exhibit very large genotypic and phenotypic diversity. Breeding programs that take advantage of this characteristic are widely used for selecting starters for wine industry, especially in the recent year
Externí odkaz:
https://doaj.org/article/ae5c80c533564cf4b23a43da95f2a347
Autor:
Emilien Peltier, Margaux Bernard, Marine Trujillo, Duyên Prodhomme, Jean-Christophe Barbe, Yves Gibon, Philippe Marullo
Publikováno v:
PLoS ONE, Vol 13, Iss 1, p e0190094 (2018)
This work describes the set up of a small scale fermentation methodology for measuring quantitative traits of hundreds of samples in an enological context. By using standardized screw cap vessels, the alcoholic fermentation kinetics of Saccharomyces
Externí odkaz:
https://doaj.org/article/92663aa1000f4d2baaddb7fa242889be