Zobrazeno 1 - 10
of 16
pro vyhledávání: '"Raphaëlle Tourdot-Marechal"'
Autor:
Scott Simonin, Carole Honoré-Chedozeau, Ludovic Monnin, Vanessa David-Vaizant, Benoît Bach, Hervé Alexandre, Bertrand Chatelet, Raphaëlle Tourdot-Marechal
Publikováno v:
Australian Journal of Grape and Wine Research, Vol 2022 (2022)
Background and Aims. If bioprotection has already been proven to limit the development of spoilage flora on musts, its effectiveness against oxidation depends on the winemaking process. To optimize its application, this study analyzed the evolution o
Externí odkaz:
https://doaj.org/article/6ef70e51ff8b47a18ed1d0944f7cd9bf
Autor:
Claire Daval, Thierry Tran, François Verdier, Antoine Martin, Hervé Alexandre, Cosette Grandvalet, Raphaëlle Tourdot-Maréchal
Publikováno v:
Foods, Vol 13, Iss 8, p 1181 (2024)
The aim of this study was to assess the impact of production parameters on the reproducibility of kombucha fermentation over several production cycles based on backslopping. Six conditions with varying oxygen accessibility (specific interface surface
Externí odkaz:
https://doaj.org/article/5195f8c6991e4d9986f6d5e502645984
Autor:
Maëlys Puyo, Scott Simonin, Benoit Bach, Géraldine Klein, Hervé Alexandre, Raphaëlle Tourdot-Maréchal
Publikováno v:
Frontiers in Microbiology, Vol 14 (2023)
Finding alternatives to the use of chemical inputs to preserve the sanitary and organoleptic quality of food and beverages is essential to meet public health requirements and consumer preferences. In oenology, numerous manufacturers already offer a d
Externí odkaz:
https://doaj.org/article/02a4fc68a79b44ee97099c4941c6dd89
Autor:
Maëlys Puyo, Léa Scalabrino, Rémy Romanet, Scott Simonin, Géraldine Klein, Hervé Alexandre, Raphaëlle Tourdot-Maréchal
Publikováno v:
Foods, Vol 13, Iss 5, p 724 (2024)
As a biological alternative to the antimicrobial action of SO2, bioprotection has been proposed to winemakers as a means to limit or prevent grape musts microbial alteration. Competition for nitrogenous nutrients and for oxygen are often cited as pot
Externí odkaz:
https://doaj.org/article/f1b823e212124d7eb851e4bdb13bdc3d
Autor:
Maëlys Puyo, Perrine Mas, Chloé Roullier-Gall, Rémy Romanet, Manon Lebleux, Géraldine Klein, Hervé Alexandre, Raphaëlle Tourdot-Maréchal
Publikováno v:
Foods, Vol 12, Iss 21, p 3927 (2023)
Three Metschnikowia strains marketed as bioprotection yeasts were studied to compare their antimicrobial effect on a mixture of two Hanseniaspora yeast strains in synthetic must at 12 °C, mimicking pre-fermentative maceration by combining different
Externí odkaz:
https://doaj.org/article/b09480a80bc24bbcbbe500f6850accfe
Autor:
Thierry Tran, Kevin Billet, Berta Torres-Cobos, Stefania Vichi, François Verdier, Antoine Martin, Hervé Alexandre, Cosette Grandvalet, Raphaëlle Tourdot-Maréchal
Publikováno v:
Frontiers in Microbiology, Vol 13 (2022)
Microbiological, chemical, and sensory analyses were coupled to understand the origins of kombucha organoleptic compounds and their implication in the flavor of the kombucha beverage. By isolating microorganisms from an original kombucha and comparin
Externí odkaz:
https://doaj.org/article/7c23e04e990648e2b59ccf523bf16b13
Autor:
Maëlys Puyo, Scott Simonin, Géraldine Klein, Vanessa David-Vaizant, Natalia Quijada-Morín, Hervé Alexandre, Raphaëlle Tourdot-Maréchal
Publikováno v:
Foods, Vol 12, Iss 4, p 735 (2023)
Although bioprotection is now recognised as an alternative to SO2 for limiting microbial spoilage, it does not guarantee protection against oxidation. This limits its application, more specifically for rosé winemaking. Oenological tannins present an
Externí odkaz:
https://doaj.org/article/d61d4f3652d44044b7e35f42e1530a5d
Autor:
Thierry Tran, Cosette Grandvalet, Pascale Winckler, François Verdier, Antoine Martin, Hervé Alexandre, Raphaëlle Tourdot-Maréchal
Publikováno v:
Frontiers in Microbiology, Vol 12 (2021)
Kombucha pellicles are often used as inoculum to produce this beverage and have become a signature feature. This cellulosic biofilm produced by acetic acid bacteria (AAB) involves yeasts, which are also part of the kombucha consortia. The role of mic
Externí odkaz:
https://doaj.org/article/8ba6f888d5824e33b7e33a31f9c27b69
Autor:
Thierry Tran, Chloé Roullier-Gall, François Verdier, Antoine Martin, Philippe Schmitt-Kopplin, Hervé Alexandre, Cosette Grandvalet, Raphaëlle Tourdot-Maréchal
Publikováno v:
Metabolites, Vol 12, Iss 3, p 235 (2022)
Kombucha is a fermented beverage obtained through the activity of a complex microbial community of yeasts and bacteria. Exo-metabolomes of kombucha microorganisms were analyzed using FT-ICR-MS to investigate their interactions. A simplified set of mi
Externí odkaz:
https://doaj.org/article/ad3e8d58dce449038a97192b2fee08f2
Autor:
Scott Simonin, Chloé Roullier-Gall, Jordi Ballester, Philippe Schmitt-Kopplin, Beatriz Quintanilla-Casas, Stefania Vichi, Dominique Peyron, Hervé Alexandre, Raphaëlle Tourdot-Maréchal
Publikováno v:
Frontiers in Microbiology, Vol 11 (2020)
In wine, one method of limiting the addition of sulphites, a harmful and allergenic agent, is bio-protection. This practice consists of the early addition of microorganisms on grape must before fermentation. Non-Saccharomyces yeasts have been propose
Externí odkaz:
https://doaj.org/article/1bd2b4639bbf47e0b7bbca06afe30c3c