Zobrazeno 1 - 10
of 75
pro vyhledávání: '"Marguerite Dols-Lafargue"'
Autor:
Paul Le Montagner, Laeticia Etourneau, Patricia Ballestra, Marguerite Dols-Lafargue, Warren Albertin, Julie Maupeu, Virginie Moine, Vincent Renouf, Isabelle MASNEUF-POMAREDE
Publikováno v:
OENO One, Vol 58, Iss 3 (2024)
The cellar environment harbours a consortium of microorganisms on the material surfaces and in the air. Among these microorganisms, the spoilage yeast Brettanomyces bruxellensis can colonise surfaces due to its specific bioadhesive properties. In thi
Externí odkaz:
https://doaj.org/article/906503121afa4e849142bdcdaaf06bf9
Autor:
Margot Paulin, Cécile Miot-Sertier, Julie Miranda, Amélie Vallet-Courbin, Julie Maupeu, Cédric Delattre, Joana Coulon, Virginie Moine, Axel Marchal, Stéphanie Roi, Thierry Doco, Marguerite Dols-Lafargue
Publikováno v:
Foods, Vol 13, Iss 21, p 3367 (2024)
Background (1): The use of fungal chitosan as an antiseptic in wine appears as a promising alternative to sulfur dioxide for the elimination of Brettanomyces bruxellensis sensitive strains. Nevertheless, its utilization raises the question, “how ar
Externí odkaz:
https://doaj.org/article/1f61d9384f204c57a67e5f5d3bb4aa42
Autor:
Cécile Miot-Sertier, Margot Paulin, Lucie Dutilh, Marine Lucas, Patricia Ballestra, Warren Albertin, Isabelle Masneuf-Pomarède, Joana Coulon, Virginie Moine, Amélie Vallet-Courbin, Julie Maupeu, Marguerite Dols-Lafargue
Publikováno v:
IVES Technical Reviews (2023)
As part of the move to reduce SO2 in wines, the empirical use of chitosan to eliminate the spoilage yeast Brettanomyces bruxellensis is becoming a frequent alternative. Chitosan treatment has an effect on a number of microbial species, at least tempo
Externí odkaz:
https://doaj.org/article/8debdfcbc98f471a859b2c309837a822
Autor:
Redouan Elboutachfaiti, Roland Molinié, David Mathiron, Yannis Maillot, Jean-Xavier Fontaine, Serge Pilard, Anthony Quéro, Clément Brasselet, Marguerite Dols-Lafargue, Cédric Delattre, Emmanuel Petit
Publikováno v:
Molecules, Vol 27, Iss 7, p 2372 (2022)
In vitro culture of flax (Linum usitatissimum L.) was exposed to chitosan oligosaccharides (COS) in order to investigate the effects on the growth and secondary metabolites content in roots and shoots. COS are fragments of chitosan released from the
Externí odkaz:
https://doaj.org/article/7eef8a9388374611859abac997ecd706
Autor:
Margot Paulin, Cécile Miot-Sertier, Lucie Dutilh, Clément Brasselet, Cédric Delattre, Guillaume Pierre, Pascal Dubessay, Philippe Michaud, Thierry Doco, Patricia Ballestra, Warren Albertin, Isabelle Masneuf-Pomarède, Virginie Moine, Joana Coulon, Amélie Vallet-Courbin, Julie Maupeu, Marguerite Dols-Lafargue
Publikováno v:
Frontiers in Microbiology, Vol 11 (2020)
Brettanomyces bruxellensis is the main spoilage microbial agent in red wines. The use of fungal chitosan has been authorized since 2009 as a curative treatment to eliminate this yeast in conventional wines and in 2018 in organic wines. As this specie
Externí odkaz:
https://doaj.org/article/b8fd59f8becb4bf8bca8eb983ab3ba80
Publikováno v:
Foods, Vol 10, Iss 9, p 2204 (2021)
Lactic acid bacteria (LAB) from fermented beverages such as wine, cider and beer produce a wide range of exopolysaccharides (EPS) through multiple biosynthetic pathways. These extracellular polysaccharides constitute key elements for bacterial specie
Externí odkaz:
https://doaj.org/article/912ded576d5d4fbfa1ace77fb590d24c
Autor:
Alice Cibrario, Marta Avramova, Maria Dimopoulou, Maura Magani, Cécile Miot-Sertier, Albert Mas, Maria C Portillo, Patricia Ballestra, Warren Albertin, Isabelle Masneuf-Pomarede, Marguerite Dols-Lafargue
Publikováno v:
PLoS ONE, Vol 14, Iss 12, p e0222749 (2019)
Brettanomyces bruxellensis is the main wine spoiler yeast all over the world, yet the structure of the populations associated with winemaking remains elusive. In this work, we considered 1411 wine isolates from 21 countries that were genotyped using
Externí odkaz:
https://doaj.org/article/4e5da947b4ee4bc6acd9c9f9643f4ecb
Autor:
Jules Harrouard, Chris Eberlein, Patricia Ballestra, Marguerite Dols‐Lafargue, Isabelle Masneuf‐Pomarede, Cécile Miot‐Sertier, Joseph Schacherer, Warren Albertin, Jeanne Ropars
Publikováno v:
Molecular Ecology. 32:2374-2395
Human-associated microorganisms are ideal models to study the impact of environmental changes on species evolution and adaptation because of their small genome, short generation time, and their colonization of contrasting and ever-changing ecological
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d1ef6e70308836b3a010d9bd5267bc4f
https://doi.org/10.1111/mec.16439
https://doi.org/10.1111/mec.16439
Autor:
Maria Dimopoulou, Jerôme Raffenne, Olivier Claisse, Cécile Miot-Sertier, Nerea Iturmendi, Virginie Moine, Joana Coulon, Marguerite Dols-Lafargue
Publikováno v:
Frontiers in Microbiology, Vol 9 (2018)
Oenococcus oeni is the lactic acid bacterium that most commonly drives malolactic fermentation (MLF) in wine. Though the importance of MLF in terms of wine microbial stability and sensory improvement is well established, it remains a winemaking step
Externí odkaz:
https://doaj.org/article/83d48ec0bb01491e9de63abd659ec650
Autor:
Paul Le Montagner, Morgan Guilbaud, Cécile Miot-Sertier, Lysiane Brocard, Warren Albertin, Patricia Ballestra, Marguerite Dols-Lafargue, Vincent Renouf, Virginie Moine, Marie-Noëlle Bellon-Fontaine, Isabelle Masneuf-Pomarède
Publikováno v:
Food Microbiology. 112:104217
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::22642b1d7c20dd86dedefd4ad15dc114
https://doi.org/10.1016/j.fm.2023.104217
https://doi.org/10.1016/j.fm.2023.104217