Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Stephane Guezenec"'
Autor:
Delphine Sicard, Nicolas Agier, Anne Friedrich, Thibault Nidelet, Frederic Bigey, Aurélie Bourgais, Diego Segond, Lucie Huyghe, Stephane Guezenec
Publikováno v:
Current Biology-CB
Current Biology-CB, Elsevier, 2021, 31, pp.1-11. ⟨10.1016/j.cub.2020.11.016⟩
Current Biology-CB, 2021, 31, pp.722-732. ⟨10.1016/j.cub.2020.11.016⟩
Current Biology-CB, Elsevier, 2021, 31, pp.1-11. ⟨10.1016/j.cub.2020.11.016⟩
Current Biology-CB, 2021, 31, pp.722-732. ⟨10.1016/j.cub.2020.11.016⟩
International audience; Production of leavened bread dates to the second millennium BCE. Since then, the art of bread making has developed, yet the evolution of bread-associated microbial species remains largely unknown. Nowadays, leavened bread is m
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b9a5596292ac7ba45b3f3d73868a6934
https://hal.archives-ouvertes.fr/hal-03110131
https://hal.archives-ouvertes.fr/hal-03110131
Autor:
Delphine Sicard, Stephane Guezenec, Nicolas Agier, Thibault Nidelet, Diego Segond, Lucie Huyghe, Frederic Bigey, Anne Friedrich, Aurélie Bourgais
SummaryDespite bread being one of the most historically and culturally important fermented products, its history and influence on the evolution of associated microbial species remains largely unknown. The first evidence of leavened bread dates to the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a9cad988718fc8a5064a75822aa9a0cd
https://doi.org/10.1101/2020.05.28.120584
https://doi.org/10.1101/2020.05.28.120584
Autor:
Axelle Cadière, Valentin Tilloy, Carole Camarasa, Frederic Bigey, Stephane Guezenec, Brigitte Cambon, Virginie Galeote, Sylvie Dequin
Publikováno v:
31. International Specialised Symposium on Yeast
31. International Specialised Symposium on Yeast, 2014, Nova Gorica/Vipava, Slovenia
HAL
31. International Specialised Symposium on Yeast, 2014, Nova Gorica/Vipava, Slovenia
HAL
Evolutionnary and reverse engineering of commercially important metabolic traits in wine yeast. 31. International Specialised Symposium on Yeast
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::db1b6410f923361da018ecbaa1faaf78
https://hal.archives-ouvertes.fr/hal-01605611
https://hal.archives-ouvertes.fr/hal-01605611
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
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
Autor:
Axelle Cadière, Valentin Tilloy, Carole Camarasa, Frederic Bigey, Stephane Guezenec, Virginie Galeote, Sylvie Dequin
Publikováno v:
HAL
ISSY 32
ISSY 32, Sep 2015, Perugia, Italy
ISSY 32
ISSY 32, Sep 2015, Perugia, Italy
Improvement of wine yeast strains using adaptive evolution. ISSY 32
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::c924e3da8bde750a5b404a9017683079
https://hal.science/hal-01606246
https://hal.science/hal-01606246