Výsledky vyhledávání - "Stéphanie Rollero"

Akademický článek

Quantitative 13C‐isotope labelling‐based analysis to elucidate the influence of environmental parameters on the production of fermentative aromas during wine fermentation

Autor: Stéphanie Rollero, Jean‐Roch Mouret, Audrey Bloem, Isabelle Sanchez, Anne Ortiz‐Julien, Jean‐Marie Sablayrolles, Sylvie Dequin, Carole Camarasa

Publikováno v: Microbial Biotechnology, Vol 10, Iss 6, Pp 1649-1662 (2017)

Summary Nitrogen and lipids are key nutrients of grape must that influence the production of fermentative aromas by wine yeast, and we have previously shown that a strong interaction exists between these two nutrients. However, more than 90% of the a

Externí odkaz: https://doaj.org/article/ffcf88a3976e4af3bd329ec4782956ca

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Comparative uptake of exogenous thiamine and subsequent metabolic footprint in Saccharomyces cerevisiae and Kluyveromyces marxianus under simulated oenological conditions

Autor: Pieter W.J. Labuschagne, Benoit Divol, Stéphanie Rollero

Publikováno v: International journal of food microbiology. 354

Managed inoculation of non-Saccharomyces yeast species is regarded as a practical way to introduce new characteristics to wine. However, these yeasts struggle to survive until fermentation is complete. Kluyveromyces marxianus IWBT Y885 is one such ye

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0debbb35e981be62fab8efd12a8068bf
https://pubmed.ncbi.nlm.nih.gov/34088559

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Agitation impacts fermentation performance as well as carbon and nitrogen metabolism inSaccharomyces cerevisiaeunder winemaking conditions

Autor: Stéphanie Rollero, Benoit Divol, Florian Bauer, S. Roberts

Publikováno v: Australian Journal of Grape and Wine Research. 24:360-367

Background and Aims Under industrial conditions, fermenting juice is normally not mechanically agitated; thermodynamic forces will lead to some rotating motion of the medium. At laboratory scale, research aims to mimic industrial conditions using a s

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::938a64b816f33dc7464b08bb3aef2006
https://doi.org/10.1111/ajgw.12338

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A comparison of the nitrogen metabolic networks of Kluyveromyces marxianus and Saccharomyces cerevisiae

Autor: Florian Bauer, Benoit Divol, Audrey Bloem, Stéphanie Rollero, Carole Camarasa, Anne Ortiz-Julien

Publikováno v: Environmental Microbiology
Environmental Microbiology, Wiley-Blackwell, 2019, 16 p. ⟨10.1111/1462-2920.14756⟩
Environmental Microbiology, Society for Applied Microbiology and Wiley-Blackwell, 2019, 16 p. ⟨10.1111/1462-2920.14756⟩

In grape must, nitrogen is available as a complex mixture of various compounds (ammonium and amino acids). Wine yeasts assimilate these multiple sources in order to suitably fulfil their anabolic requirements during alcoholic fermentation. Neverthele

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::238b4da6a2ce02da5513beab65af0567
https://hal.archives-ouvertes.fr/hal-02274471

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Nitrogen metabolism in three non-conventional wine yeast species: A tool to modulate wine aroma profiles

Autor: Jeanne Brand, Audrey Bloem, Stéphanie Rollero, Carole Camarasa, Anne Ortiz-Julien, Benoit Divol

Publikováno v: Food Microbiology
Food Microbiology, Elsevier, 2021, 94, ⟨10.1016/j.fm.2020.103650⟩

International audience; The positive impact of certain non-Saccharomyces yeasts on the aromatic profile of wines has been well documented in literature and their industrial use in association with S. cerevisiae is now recommended. Competition between

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::74000692774c8c95fb94609dd438fe64
https://doi.org/10.1016/j.fm.2020.103650

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Kluyveromyces marxianus Secretes a Pectinase in Shiraz Grape Must That Impacts Technological Properties and Aroma Profile of Wine

Autor: Julia Schückel, Anscha J.J. Zietsman, Fanny Buffetto, Benoit Divol, Stéphanie Rollero, Anne Ortiz-Julien

Publikováno v: Journal of agricultural and food chemistry. 66(44)

Since Saccharomyces cerevisiae strains display no to weak pectinase activity, the utilization of external pectinase is a common practice in winemaking to enhance the extraction of compounds located in the grape berry skins during maceration. In this

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4c6be2c0063456b22ff1b8c92743e664
https://pubmed.ncbi.nlm.nih.gov/30350960

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Fermentation performances and aroma production of non-conventional wine yeasts are influenced by nitrogen preferences

Autor: Carole Camarasa, Anne Ortiz-Julien, Audrey Bloem, Benoit Divol, Stéphanie Rollero

Publikováno v: FEMS Yeast Research
FEMS Yeast Research, Oxford University Press (OUP), 2018, 18 (5), 11 p. ⟨10.1093/femsyr/foy055⟩

Saccharomyces cerevisiae is currently the most important yeast involved in food fermentations, particularly in oenology. However, several other yeast species occur naturally in grape must that are highly promising for diversifying and improving the a

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::804b2e3834a66ebd2cb11d6d5da15e3a
https://doi.org/10.1093/femsyr/foy055

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Altered Fermentation Performances, Growth, and Metabolic Footprints Reveal Competition for Nutrients between Yeast Species Inoculated in Synthetic Grape Juice-Like Medium

Autor: Audrey Bloem, Benoit Divol, Anne Ortiz-Julien, Stéphanie Rollero, Carole Camarasa

Publikováno v: Frontiers in Microbiology, Vol 9 (2018)
Frontiers in Microbiology
Frontiers in Microbiology, Frontiers Media, 2018, 9, 12 p. ⟨10.3389/fmicb.2018.00196⟩
Frontiers in Microbiology (9), 12 p.. (2018)

The sequential inoculation of non-Saccharomyces yeasts and Saccharomyces cerevisiae in grape juice is becoming an increasingly popular practice to diversify wine styles and/or to obtain more complex wines with a peculiar microbial footprint. One of t

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::676ecc20b32339e425d2bf54882d41bc
http://journal.frontiersin.org/article/10.3389/fmicb.2018.00196/full

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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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