Výsledky vyhledávání - "Pauline, Seguinot"

Akademický článek

Impact of Nutrient Availability on the Fermentation and Production of Aroma Compounds Under Sequential Inoculation With M. pulcherrima and S. cerevisiae

Autor: Pauline Seguinot, Anne Ortiz-Julien, Carole Camarasa

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

Non-Saccharomyces yeasts are currently widely used in winemaking to enhance aroma profile diversity among wines. The use of Metschnikowia pulcherrima in sequential inoculation with S. cerevisiae was compared to the inoculation of a pure culture of S.

Externí odkaz: https://doaj.org/article/0c9a3dae4c0e4b5f87b29ba3a35170a6

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Akademický článek

Isotopic Tracers Unveil Distinct Fates for Nitrogen Sources during Wine Fermentation with Two Non-Saccharomyces Strains

Autor: Ying Su, Pauline Seguinot, Audrey Bloem, Anne Ortiz-Julien, José María Heras, José Manuel Guillamón, Carole Camarasa

Publikováno v: Microorganisms, Vol 8, Iss 6, p 904 (2020)

Non-Saccharomyces yeast strains have become increasingly prevalent in the food industry, particularly in winemaking, because of their properties of interest both in biological control and in complexifying flavour profiles in end-products. However, un

Externí odkaz: https://doaj.org/article/86bf9e02f9e54947b73a04936fef38d4

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Influence of single nitrogen compounds on growth and fermentation performance of

Autor: Vasileios, Englezos, Luca, Cocolin, Kalliopi, Rantsiou, Anne, Ortiz-Julien, Audrey, Bloem, Pauline, Seguinot, Carole, Camarasa

Publikováno v: Appl Environ Microbiol

Nitrogen is among the essential nutriments that govern interactions between yeast species in the wine environment. A thorough knowledge of how these yeasts assimilate the nitrogen compounds of grape juice is an important prerequisite for a successful

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=pmid________::cb47b3cd232b59eb650c32c2a6cc73e6
https://pubmed.ncbi.nlm.nih.gov/33355112

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Influence of single nitrogen compounds on growth and fermentation performance of Starmerella bacillaris and Saccharomyces cerevisiae during alcoholic fermentation

Autor: Luca Simone Cocolin, Pauline Seguinot, Audrey Bloem, Kalliopi Rantsiou, Vasileios Englezos, Anne Ortiz-Julien, Carole Camarasa

Publikováno v: Applied and Environmental Microbiology
Applied and Environmental Microbiology, American Society for Microbiology, 2021, 87 (5), ⟨10.1128/AEM.02485-20⟩

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4fb623a4200eaa2184e825e8ebc5435c
https://hal.archives-ouvertes.fr/hal-02966060

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Nitrogen sources preferences of non-Saccharomyces yeasts to sustain growth and fermentation under winemaking conditions

Autor: José María Heras, Pauline Seguinot, Isabelle Sanchez, José Manuel Guillamón, Carole Camarasa, Ying Su, Amparo Querol, Anne Ortiz-Julien

Publikováno v: Food Microbiology
Food Microbiology, Elsevier, 2020, 85, pp.103287. ⟨10.1016/j.fm.2019.103287⟩
Digital.CSIC. Repositorio Institucional del CSIC
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Wine-related non-Saccharomyces yeasts are becoming more widely used in oenological practice for their ability to confer wine a more complex satisfying aroma, but their metabolism remains unknown. Our study explored the nitrogen utilisation profile of

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::122444cac6d93f53861f7e2a8cf12aa8
http://hdl.handle.net/10261/193267

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Analysing the impact of the nature of the nitrogen source on the formation of volatile compounds to unravel the aroma metabolism of two non-Saccharomyces strains

Autor: Emmanuelle Meudec, Audrey Bloem, Anne Ortiz-Julien, Pascale Brial, Carole Camarasa, Pauline Seguinot

Publikováno v: International Journal of Food Microbiology
International Journal of Food Microbiology, Elsevier, 2020, 316, pp.1-12. ⟨10.1016/j.ijfoodmicro.2019.108441⟩

Even though non-Saccharomyces yeasts were regarded as spoilage microorganisms for a long time, their abilities to improve and diversify the aromatic profile of wines are now well recognized. Consequently, their use in combination with S. cerevisiae s

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a42e5b49aa23dd47dbadf7e98cb8d914
https://pubmed.ncbi.nlm.nih.gov/31778839

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Workflow Based on the Combination of Isotopic Tracer Experiments to Investigate Microbial Metabolism of Multiple Nutrient Sources

Autor: Audrey Bloem, Pauline Seguinot, Lucie Crépin, Marc Perez, Stéphanie Rollero, Carole Camarasa, Christian Picou

Publikováno v: Journal of visualized experiments : JoVE
Journal of visualized experiments : JoVE, JoVE, 2018, ⟨10.3791/56393⟩
Journal of visualized experiments : JoVE, 2018, 131, ⟨10.3791/56393⟩

Studies in the field of microbiology rely on the implementation of a wide range of methodologies. In particular, the development of appropriate methods substantially contributes to providing extensive knowledge of the metabolism of microorganisms gro

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1ef4a59bd49a2bb8d9c77ca45dba3e68
https://doi.org/10.3791/56393

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Impact of the timing and the nature of nitrogen additions on the production kinetics of fermentative aromas by Saccharomyces cerevisiae during winemaking fermentation in synthetic media

Autor: Isabelle Sanchez, Pauline Seguinot, Jean-Marie Sablayrolles, Stéphanie Rollero, Jean-Roch Mouret, Anne Ortiz-Julien, Carole Camarasa

Publikováno v: Food Microbiology
Food Microbiology, Elsevier, 2018, 76, pp.29-39. ⟨10.1016/j.fm.2018.04.005⟩
Food Microbiology (76), 29-39. (2018)

International audience; During alcoholic fermentation, many parameters, including the nitrogen composition of the must, can affect aroma production. The aim of this study was to examine the impact of several types of nitrogen sources added at differe

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::221bf874f7021edc696800767f28e6c8
https://pubmed.ncbi.nlm.nih.gov/30166153

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