Výsledky vyhledávání - "Stéphane, Guezenec"

Akademický článek

Impact of Leavening Agent and Wheat Variety on Bread Organoleptic and Nutritional Quality

Autor: Lauriane Mietton, Marie-Françoise Samson, Thérèse Marlin, Teddy Godet, Valérie Nolleau, Stéphane Guezenec, Diego Segond, Thibault Nidelet, Dominique Desclaux, Delphine Sicard

Publikováno v: Microorganisms, Vol 10, Iss 7, p 1416 (2022)

Leavened bread can be made with different wheat varieties and leavening agents. Several studies have now demonstrated that each of these factors can play a role in bread quality. However, their relative impact in artisanal bread making remains to be

Externí odkaz: https://doaj.org/article/bcdfead20b2349319a402e0d82f57f7e

Zobrazit plný text záznamu

Microbial community dispersal from wheat grains to sourdoughs: A contribution of participatory research

Autor: Lucas von Gastrow, Elisa Michel, Judith Legrand, Rémy Amelot, Diego Segond, Stéphane Guezenec, Olivier Rué, Véronique Chable, Isabelle Goldringer, Xavier Dousset, Estelle Serpolay‐Bessoni, Bruno Taupier‐Letage, Camille Vindras‐Fouillet, Bernard Onno, Florence Valence, Delphine Sicard

Publikováno v: Molecular Ecology. 32:2413-2427

Understanding microbial dispersal is critical to understand the dynamics and evolution of microbial communities. However, microbial dispersal is difficult to study because of uncertainty about their vectors of migration. This applies to both microbia

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9eb38a4e2f9af45c8784bac8956f4735
https://doi.org/10.1111/mec.16630

Zobrazit plný text záznamu

Akademický článek

Interactions between Kazachstania humilis Yeast Species and Lactic Acid Bacteria in Sourdough

Autor: Belén Carbonetto, Thibault Nidelet, Stéphane Guezenec, Marc Perez, Diego Segond, Delphine Sicard

Publikováno v: Microorganisms, Vol 8, Iss 2, p 240 (2020)

Sourdoughs harbor simple microbial communities usually composed of a few prevailing lactic acid bacteria species (LAB) and yeast species. However, yeast and LAB found in sourdough have been described as highly diverse. Even if LAB and yeast associati

Externí odkaz: https://doaj.org/article/f7e480c2f5cd45388c13072556fdfb24

Zobrazit plný text záznamu

Ecology of yeasts associated with kernels of several durum wheat genotypes and their role in co-culture with Saccharomyces cerevisiae during dough leavening

Autor: Giuseppe Di Miceli, Antonio Alfonzo, Stéphane Guezenec, Delphine Sicard, Luca Settanni

Publikováno v: Food Microbiology
Food Microbiology, Elsevier, 2021, 94, ⟨10.1016/j.fm.2020.103666⟩

International audience; This work was performed to investigate on the yeast ecology of durum wheat to evaluate the interaction between kernel yeasts and the commercial baker's yeast Saccharomyces cerevisiae during dough leavening. Yeast populations w

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f81a7a2a8ab10c93ac4c118f93f541d0
https://hal.inrae.fr/hal-03109790

Zobrazit plný text záznamu

Interactions between

Autor: Belén, Carbonetto, Thibault, Nidelet, Stéphane, Guezenec, Marc, Perez, Diego, Segond, Delphine, Sicard

Publikováno v: Microorganisms

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=pmid________::ea941c136851b591a89f597549afab68
https://pubmed.ncbi.nlm.nih.gov/32053958

Zobrazit plný text záznamu

Artisanal and farmer bread making practices differently shape fungal species community composition in French sourdoughs

Autor: Estelle Masson, Thérèse Marlin, Thibault Nidelet, Stéphane Guezenec, Bernard Onno, Sandrine Bubbendorf, Delphine Sicard, Léocadie Lapicque, Elisa Michel, Olivier Rué, Judith Legrand

Preserving microbial diversity in food systems is one of the many challenges to be met to achieve food security and quality. Although industrialization led to the selection and spread of specific fermenting microbial strains, there are still ongoing

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::d7065aab9f52688058b25aeda081a2cc
https://doi.org/10.1101/679472

Zobrazit plný text záznamu

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

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

Publikováno v: International Journal of Food Microbiology
International Journal of Food Microbiology, Elsevier, 2016, 239, pp.35-43. ⟨10.1016/j.ijfoodmicro.2016.07.034⟩
International Journal of Food Microbiology (239), 35-43. (2016)

International audience; In order to contribute to the description of sourdough LAB composition, MiSeq sequencing and qPCR methods were performed in association with cultural methods. A panel of 16 French organic bakers and farmer-bakers were selected

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6c5de0bafba2a8bcf49d1064756da97f
https://hal.archives-ouvertes.fr/hal-01527569

Zobrazit plný text záznamu

Redox Interactions betweenSaccharomyces cerevisiaeandSaccharomyces uvarumin Mixed Culture under Enological Conditions

Autor: Stéphane Guezenec, Naoufel Cheraiti, Jean-Michel Salmon

Publikováno v: Applied and Environmental Microbiology
Applied and Environmental Microbiology, American Society for Microbiology, 2005, 71 (1), pp.255-260. ⟨10.1128/AEM.71.1.255-260.2005⟩

Wine yeast starters that contain a mixture of different industrial yeasts with various properties may soon be introduced to the market. The mechanisms underlying the interactions between the different strains in the starter during alcoholic fermentat

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e3244ad48d745b4c15955fd391df6c1d
https://doi.org/10.1128/aem.71.1.255-260.2005

Zobrazit plný text záznamu

Mur-LH, the Broad-Spectrum Endolysin of Lactobacillus helveticus Temperate Bacteriophage φ-0303

Autor: Michel Piot, Stéphane Guezenec, Stéphanie-Marie Deutsch, Sylvie Lortal, Simon J. Foster

Publikováno v: Applied and Environmental Microbiology. 70:96-103

The phenomenon of lysis in fermentation industries, especially the dairy industry, is very significant. Two mechanisms can be involved: either an autolysin, which is a bacterial enzyme capable of degrading cell wall peptidoglycan under specific condi

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5ce610c4d3116d331d25c09184522fa3
https://doi.org/10.1128/aem.70.1.96-103.2004

Zobrazit plný text záznamu

Lactobacillus helveticus : Strain Typing and Genome Size Estimation by Pulsed Field Gel Electrophoresis

Autor: Annette Rouault, Michel Gautier, Stéphane Guezenec, Sylvie Lortal

Publikováno v: Current Microbiology (34), 180-185. (1997)
Current Microbiology
Current Microbiology, Springer Verlag, 1997, 34, pp.180-185

Genomic DNAs of 22 strains of Lactobacillus helveticus of various geographical origins were analyzed by pulsed-field gel electrophoresis. Two endonucleases, SmaI and SgrAI, of the 19 tested produced DNA fragments useful for strain comparison. With th

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0c18973084ca1b5513bc7fed34bad021
https://doi.org/10.1007/s002849900165

Zobrazit plný text záznamu

Vyhledávací nástroje:

Upřesnit hledání