Characterization of relative abundance of lactic acid bacteria species in French organic sourdough by cultural, qPCR and MiSeq high-throughput sequencing methods

Autor: Michel, Elisa, Monfort, Clarisse, Deffrasnes, Marion, Guezenec, Stéphane, Lhomme, Emilie, Barret, Matthieu, Sicard, Delphine, Dousset, Xavier, Onno, Bernard

Publikováno v: In International Journal of Food Microbiology 19 December 2016 239:35-43

Lactic acid bacterium and yeast microbiotas of sixteen French traditional sourdoughs

Autor: Lhomme, Emilie, Lattanzi, Anna, Dousset, Xavier, Minervini, Fabio, De Angelis, Maria, Lacaze, Guylaine, Onno, Bernard, Gobbetti, Marco

Publikováno v: In International Journal of Food Microbiology 23 December 2015 215:161-170

Domestication of microbial community in action : a participatory research and multidisciplinary study of sourdough bread

Autor: Michel, Elisa, Carbonetto, Maria Belen, Urien, Charlotte, Lhomme, Emilie, Guezenec, Stephane, Hue, Isabelle, Rousselot, Simon, Rué, Olivier, Dousset, Xavier, LEGRAND, Judith, Onno, Bernard, Sicard, Delphine

Publikováno v: Second Joint Congress on Evolutionary Biology (EVOLUTION 2018)
Second Joint Congress on Evolutionary Biology (EVOLUTION 2018), Aug 2018, Montpellier, France
II Joint Congress on Evolutionary Biology • Montpellier 2018
II Joint Congress on Evolutionary Biology • Montpellier 2018, Aug 2018, Montpellier, France
2018; Second Joint Congress on Evolutionary Biology (EVOLUTION 2018), Montpellier, FRA, 2018-08-19-2018-08-22

International audience; Since the Neolithic time, until nowadays, humans have recurrently selected microbial community for making fermented food and beverage. This represents a good opportunity to study the community ecology and evolution of microbia

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::58d17bb76b512371d4582326647a9f88
https://hal.archives-ouvertes.fr/hal-02008729

A polyphasic approach to study the dynamics of microbial population of an organic wheat sourdough during its conversion to gluten-free sourdough

Autor: Lhomme, Emilie, Mezaire, Sandra, Bonnand Ducasse, Maren, Chiron, Hubert, Champomier-Verges, Marie-Christine, Chaillou, Stephane, Zagorec, Monique, Dousset, Xavier, Onno, Bernard

Publikováno v: International Microbiology
International Microbiology, Hemeroteca Científica Catalana, 2014, 17 (1), pp.1-9. ⟨10.2436/20.1501.01.202⟩

To develop a method for organic gluten-free (GF) sourdough bread production, a long-term and original wheat sourdough was refreshed with GF flours. The dynamics of the sourdough microbiota during five months of back-slopping were analyzed by classica

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::5c32cc8e718fa7654ddc7ceeb0d2f809
https://hal.archives-ouvertes.fr/hal-01190027

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