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Sur le plan fondamental, nos travaux s’articulent autour de 4 thèmes majeurs :

• Base génétique des propriétés des souches et impact de la composition du milieu sur la dynamique fermentaire.

Nous recherchons des QTLs, X-QTLs, eQTLs, fQTLs qui expliquent les variations de phénotypes comme les capacités fermentaires, la durée de phase de latence, les limitations nutritionnelles notamment lipidiques, les besoins en azote, les traits d’histoire de vie (viabilité des levures, taux de croissance, …), la production d’arômes et de sulfites, la valeur sélective. Nous développons également des approches d’évolution expérimentale qui nous permettent d’identifier des gènes candidats impliqués dans ces phénotypes. Des approches d’édition des génomes sont utilisées par la suite pour valider les gènes candidats. Enfin, nous étudions les interactions génotype x environnement, par exemple l’impact des phytostérols ou de la composition en dipeptides sur l’expression des gènes d’intérêt. Ces études portent principalement sur l’espèce Saccharomyces cerevisiae.
Projets : CASDAR NITROGENES, ANR ENZINVIVO, ITN AROMAGENESIS, ITN YEASTDOC, AIC IPSO
Doctorant(e)s et post-doctorant(e)s : Carmen Becerra, Irene de Guidi, Marta Avramova

• Histoire évolutive des levures domestiquées

Nous cherchons à retracer l’histoire évolutive des levures d’œnologie et de boulangerie à travers des approches de génomique des populations. Un intérêt particulier est aussi porté à la caractérisation des mécanismes d’adaptation (transferts horizontaux de gènes, recherche de loci sous sélection, etc…) par des approches de génomique comparative, génétique et génomique fonctionnelle. Ces études concernent à la fois l’espèce modèle Saccharomyces cerevisiae et d’autres espèces de levure présentes dans les moûts de raisin (Hanseniaspora uvarum et H. opuntia) ou dans les levains de panification (Kazachstania bulderi et K. humilis). Nous travaillons également sur les vins et pains anciens en collaboration avec des archéologues.
Projets : ANR BAKERY, ANR VINICULTURE

• Dynamique et évolution des communautés microbiennes

Nos projets visent à caractériser la diversité taxonomique et fonctionnelle des espèces microbiennes dans les moûts de raisin et les levains de panification, à rechercher les facteurs (terroir, cépage de vigne/variété de blé, pratiques) qui l’influencent et à analyser les flux microbiens du champ aux produits fermentés. Nos recherches s’intéressent également à la dynamique évolutive de la composition de ces communautés microbiennes et de la diversité génétique d’espèces en particulier. L’objectif est de mieux comprendre la dynamique (stabilité, résistance, résilience,…) des ferments face à des variations de pratiques et d’environnement.
Projet : ANR BAKERY, ANR PEAKYEAST, FdF « Gluten : Mythe ou réalité II», MEM METABAR-FOOD
Doctorant(e)s : Lauriane Mietton, Lucas Von Gastrow, Sonia Boudaoud

• Propriétés émergentes des interactions microbiennes

A travers la construction de communautés microbiennes simplifiées modèles, nous cherchons à comprendre quelle est la nature des interactions levure/levure et levure/bactérie (compétition, mutualisme, commensalisme, amensalisme, …) et quelles sont les propriétés émergentes associées à l’assemblage des espèces et sa complexité. Cette thématique s’applique aux écosystèmes vin et pain.
Projets : INRA ModOeno, MEM ENovFood

En termes d’objectifs finalisés, nos activités concernent les problématiques suivantes :

• Meilleure maitrise des procédés fermentaires
• Amélioration des souches de S. cerevisiae en œnologie
• Construction de « starter » mixte en œnologie
• Conservation des espèces microbiennes impliquées dans les produits fermentés et des savoir-faire associés

Approches utilisées :

• Recherche de QTLs, xQTLs, eQTLs, fQTLs de caractères d’intérêts
• Evolution expérimentale
• Edition de génome
• Génomique comparée, Génomique des populations et Méta-génomique
• Génomique fonctionnelle
• Modélisation métabolique et d’interaction écologique
• Recherche participative

Contacts :

Virginie Galeote Chargée de Recherches INRAE Tél : 04 99 61 21 10 Courriel : virginie.galeote@inrae.fr

Delphine Sicard Directrice de Recherches INRAE Tél : 04 99 61 24 60 Courriel : delphine.sicard@inrae.fr

Personnels :

Chercheurs, Enseignants-Chercheurs et Ingénieurs :

• Frédéric Bigey
• Anita Boisramé (EC AgroParisTech)
• Irene De Guidi (EC contractuelle, Institut Agro Montpellier)
• Hugo Devillers
• Virginie Galeote (Resp. d’équipe)
• Jean-Luc Legras
• Cécile Neuvéglise
• Thibault Nidelet
• Jessica Noble (Détachée Lallemand)
• Diego Segond
• Delphine Sicard (Resp. d’équipe)

Assistants-Ingénieurs et Techniciens :

• Lucie Arnould
• Cécile Cadoux
• Stéphane Guézenec
• Thérèse Marlin
• Martine Pradal
• Céline Serre
• Olivier Teuf (Détaché Lallemand)

Doctorants :

• Rachelle Alshory
• Ludovic Monnin
• Laura Olazabal
• Eléonore Pourcelot

Anciens membres :

• Giovana Giradi Piva (doctorante 2019-2022)
• Lauriane Mietton (doctorante 2019-2022)
• Carmen Becerra Rodriguez (doctorante 2018-2021)
• Irene de Guidi (doctorante 2018-2021)
• Lucas Von-Gastrow (doctorant 2018-2021)
• Sonia Boudaoud (doctorante 2017-2020)
• Marta Avramova (Post doctorante 2018 - 2020)
• Jean-Nicolas Jasmin (Post doctorant 2017-2019)
• Alexandre Chamas (Post doctorant 2017-2019)
• Amandine Deroite (doctorante, 2015-2018)
• Elisa Michel (doctorante, 2015-2018)
• Camille Duc (doctorant, 2014-2017)
• David Ferreira (doctorant, 2014-2017)
• Matthias Eder (doctorant, 2014-2017)

Publications

2022

- Boisramé A, Neuvéglise C (2022) Development of a vector set for high or inducible gene expression and protein secretion in the yeast genus Blastobotrys. Journal of Fungi, 8(5): 418
- Devillers H, Sarilar V, Grondin C, Sterck L, Segond D, Jacques N, et al. (2022) Whole-genome sequences of two Kazachstania barnettii strains isolated from anthropic environments. Genome Biology and Evolution, 14(2):evac007
- Eder M, Sanchez I, Camarasa C, Daran JM, Legras JL, Dequin S (2022) Genetic bases for the metabolism of the DMS precursor S-methylmethionine by Saccharomyces cerevisiae. Food Microbiology, 106: 104041
- Girardi-Piva G, Casalta E, Legras J-L, Nidelet T, Pradal M, Macna F, Ferreira D, Ortiz-Julien A, Tesnière C, Galeote V and Mouret J-R (2022) Influence of ergosterol and phytosterols on wine alcoholic fermentation with Saccharomyces cerevisiae strains. Front. Microbiol. 13:966245. doi: 10.3389/fmicb.2022.966245
- Girardi Piva G, Casalta E, Legras JL, Tesnière C, Sablayrolles JM, Ferreira D, et al. (2022) Characterization and role of sterols in Saccharomyces cerevisiae during white wine alcoholic fermentation. Fermentation, 8(2): 90
- Godillot J, Sanchez I, Perez M, Picou C, Galeote V, Sablayrolles JM, et al. (2022) The timing of nitrogen addition impacts yeast genes expression and the production of aroma compounds during wine fermentation. Frontiers in Microbiology, https://www.frontiersin.org/articles/10.3389/fmicb.2022.829786
- Mietton L, Samson MF, Marlin T, Godet T, Nolleau V, Guezenec S, et al. (2022) Impact of leavening agent and wheat variety on bread organoleptic and nutritional quality. Microorganisms, 10(7): 1416
- Rapaport A, David R, Dochain D, Harmand J, Nidelet T. (2022) Consideration of maintenance in wine fermentation modeling. Foods, 12: 1682
- Smukowski Heil C, Howell K, Sicard D. (2022) Yeasts and breadmaking, p 327-357, in  “Yeasts: From Nature to Bioprocesses” . Bentham Science, 459 p.
- Von Gastrow L, Michel E, Legrand J, Amelot R, Segond D, Guezenec S, et al. (2022) Microbial community dispersal from wheat grains to sourdoughs: A contribution of participatory research. Molecular Ecology, https://onlinelibrary.wiley.com/doi/abs/10.1111/mec.16630
- Wittwer AE, Sicard D, Howell KS. (2022) Kazachstania humilis. Trends in Microbiology ; https://www.cell.com/trends/microbiology/abstract/S0966-842X(22)00119-6

2021

- Alfonzo A, Sicard D, Di Miceli G, Guezenec S, Settanni L (2021). Ecology of yeasts associated with kernels of several durum wheat genotypes and their role in co-culture with Saccharomyces cerevisiae during dough leavening. Food Microbiology, 94: 103666
- Becerra-Rodríguez C, Taghouti G, Portier P, Dequin S, Casal M, Paiva S, et al. (2021). Yeast plasma membrane fungal oligopeptide transporters display distinct substrate preferences despite their high sequence identity. J Fungi, 7(11): 963
- Bigey F, Segond D, Friedrich A, Guezenec S, Bourgais A, Huyghe L, Agier N, Nidelet T, Sicard D (2021). Evidence for two main domestication trajectories in Saccharomyces cerevisiae linked to distinct bread-making processes. Current Biology, 31: 722-732
- Boudaoud S, Aouf C, Devillers H, Sicard D, Segond D (2021). Sourdough yeast-bacteria interactions can change ferulic acid metabolism during fermentation. Food Microbiology, 98: 103790
- Boudaoud S, Sicard D, Suc L, Conéjéro G, Segond D, Aouf C (2021). Ferulic acid content variation from wheat to bread. Food Science & Nutrition, https://onlinelibrary.wiley.com/doi/abs/10.1002/fsn3.2171
- De Guidi I, Farines V, Legras JL, Blondin B. (2021). Development of a new assay for measuring H₂S production during alcoholic fermentation: application to the evaluation of the main factors impacting H₂S production by three Saccharomyces cerevisiae wine strains. Fermentation, 7(4): 213
- Hapeta P, Szczepańska P, Neuvéglise C, Lazar Z (2021). A 37-amino acid loop in the Yarrowia lipolytica hexokinase impacts its activity and affinity and modulates gene expression. Scientific Reports, 11: 6412. DOI: 10.1038/s41598-021-85837-8
- Liu D, Legras J-L, Zhang P, Chen D, Howell K (2021). Diversity and dynamics of fungi during spontaneous fermentations and association with unique aroma profiles in wine. International Journal of Food Microbiology, 338: 108983
- Onno B, Roussel P, Michel E, Sicard D. (2021). Du Blé au Pain, impact des levains en panification biologique ; https://my.editions-ue.com/catalog/details//store/fr/book/978-620-2-55127-4/du-bl%C3%A9-au-pain,-impact-des-levains-en-panification-biologique
- Petrizzelli MS, de Vienne D, Nidelet T, Noûs C, Dillmann C. (2021). Data integration uncovers the metabolic bases of phenotypic variation in yeast. PLoS Computational Biology, 17(7):e1009157
- Połomska X., Neuvéglise C., Zyzak J., Dudar K., Matyjasz J., Lazar Z., Casaregola S., Żarowska B. (2021). New cytoplasmic virus-like elements (VLEs) in the yeast Debaryomyces hansenii. Toxins 13:615. DOI: 10.3390/toxins13090615
- Tesnière C, Pradal M, Legras J-L (2021). Sterol uptake analysis in Saccharomyces and non-Saccharomyces wine yeast species. FEMS Yeast Research, 21. DOI:10.1093/femsyr/foab020

2020

- Becerra-Rodríguez C, Marsit S, Galeote V (2020). Diversity of oligopeptide transport in yeast and its impact on adaptation to winemaking conditions. Front. Genet. 11
- Börlin M, Claisse O, Albertin W, Salin F, Legras J-L, Masneuf-Pomarede I (2020). Quantifying the effect of human practices on S. cerevisiae vineyard metapopulation diversity. Scientific Reports 10 (1), 1-14
- Börlin M, Miot-Sertier C, Vinsonneau E, Becquet S, Salin F, Bely M, Lucas P, Albertin W, Legras J-L, Masneuf-Pomarède I (2020). The “pied de cuve” as an alternative way to manage indigenous fermentation: impact on the fermentative process and Saccharomyces cerevisiae diversity. OENO one 54 (3), 435-442
- Borsenberger V, Croux C, Daboussi F, Neuvéglise C, Bordes F (2020). Developing methods to circumvent the conundrum of chromosomal  rearrangements occurring in multiplex gene edition. ACS Synthetic Biology, 9(9):2562-2575. DOI: 10.1021/acssynbio.0c00325
- Canon F, Nidelet T, Guédon E, Thierry A, Gagnaire V (2020). Understanding the mechanisms of positive microbial interactions that benefit lactic acid bacteria co-cultures. Front Microbiol, 11. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7500094/
- Carbonetto B, Nidelet T, Guezenec S, Perez M, Segond D, Sicard D (2020). Interactions between Kazachstania humilis yeast species and lactic acid bacteria in sourdough. Microorganisms 8, 240
- Coughlan AY, Lombardi L, Braun-Galleani S, Martos AA, Galeote V, Bigey F, Dequin S, Byrne K.P., Wolfe K.H. (2020). The yeast mating-type switching endonuclease HO is a domesticated member of an unorthodox homing genetic element family. Eds : Moses AM, Wittkopp PJ & Rusche L. eLife, 9: e55336. Elife 9
- Desnos-Ollivier M, Letscher-Bru V, Neuvéglise C, Dromer F (2020). Yarrowia lipolytica causes sporadic cases and local outbreaks of infections and colonisation. Mycoses; DOI: 10.1111/myc.13095
- Duc C, Maçna F, Sanchez I, Galeote V, Delpech S, Silvano A, Mouret J-R (2020). Large-scale screening of thiol and fermentative aroma production during wine alcoholic fermentation: Exploring the effects of assimilable nitrogen and peptides. Fermentation, 6: 98
- Duc C, Pradal M, Sanchez I, Noble J, Blondin B, Tesnière C (2020). Specific gene regulations of non-usual micronutrient starvations leading to cell death during wine fermentation. OENO One 54, 359–371
- Eder M, Nidelet T, Sanchez I, Camarasa C, Legras J-L, Dequin S (2020). QTL mapping of modelled metabolic fluxes reveals gene variants impacting yeast central carbon metabolism. Sci Rep 10, 2162
- Gounot J-S, Neuvéglise C, Freel K.C., Devillers H, Piškur J, Friedrich A, Schacherer J (2020). High complexity and degree of genetic variation in Brettanomyces bruxellensis population. Genome Biol Evol.; DOI : 10.1093/gbe/evaa077
- Harlé O, Legrand J, Tesnière C, Pradal M, Mouret, J-R, Nidelet, T. (2020). Investigations of the mechanisms of interactions between four non-conventional species with Saccharomyces cerevisiae in oenological conditions. PLOS ONE 15, e0233285
- Marullo P, Claisse O, Raymond Eder, M.L., Börlin M, Feghali N, Bernard M, Legras J-L, Albertin W, Rosa A-L, Masneuf-Pomarede I (2020). SSU1 checkup, a rapid tool for detecting chromosomal rearrangements related to the SSU1 promoter in Saccharomyces cerevisiae. An ecological and technological study on wine yeast. Front. Microbiol. 11.
- Morin N, Czerwiec Q, Nicaud J-M, Neuvéglise C, Rossignol T (2020). Transforming Candida hispaniensis, a promising oleaginous and flavogenic yeast. Yeast; DOI: 10.1002/yea.3466
- Roussel P, Onno B, Michel E, Sicard D (2020). La panification au levain naturel - Glossaire des savoirs - (EAN13 : 9782759231676). Editions Quae https://library.oapen.org/handle/20.500.12657/39944
- Sanya D, Onésime D, Kunze G, Neuvéglise C, Crutz-Le Coq A-M (2020) The native acyltransferase-coding genes DGA1 and DGA2 affect lipid accumulation in Blastobotrys raffinosifermentans differently when overexpressed. FEMS Yeast Research, 20(8):foaa060; DOI: 10.1093/femsyr/foaa060
- von Gastrow L, Madec M-N, Chuat V, Lubac S, Morinière C, Lé S, Santoni S, Sicard D, Valence F (2020). Microbial diversity associated with Gwell, a traditional french mesophilic fermented milk inoculated with a natural starter. Microorganisms, 8: 982

2019 :

- Albertin W, Masneuf-Pomarede I, Galeote V, Legras J-L (2019). New insights into wine yeast diversities. Yeast in the production of wine. Eds: Romano P., Ciani M. and Fleet G., Springer New York.
- Blondin B., Duc C., Pradal M., Noble J., and Tesniere C. (2019). La mortalité des levures en fermentation alcoolique: Revue Française d’Oenologie 291, 21–23
- Carbonetto B, Ramsayer J, Nidelet T, Legrand J, Sicard D (2019). Bakery yeasts, a new model for studies in ecology and evolution. Yeast, 35: 591–603
- Duc C, Noble J, Tesnière C, Blondin B (2019). Occurrence of yeast cell death associated with micronutrient starvation during wine fermentation varies with nitrogen sources. OENO One 53.
- Saubin M, Devillers H, Proust L, Brier C, Grondin C, Pradal M, Legras J-L, Neuvéglise C (2019). Investigation of genetic relationships between Hanseniaspora species found in grape musts revealed interspecific hybrids with dynamic genome structures. Front Microbiol 10, 2960
- Tesnière, C. (2019). Importance and role of lipids in wine yeast fermentation. Appl. Microbiol. Biotechnol. 103, 8293–8300
- Tesnière C, Bessière C, Pradal M, Sanchez I, Blondin B, Bigey F (2019). Relief from nitrogen starvation entails quick unexpected down-regulation of glycolytic/lipid metabolism genes in enological Saccharomyces cerevisiae. PLoS ONE 14, e0215870
- Thomas S, Sanya D, Fouchard F, Nguyen V, Kunze G, Neuvéglise C, Crutz-Le Coq A-M (2019). Blastobotrys adeninivorans and B. raffinosifermentans, two sibling yeast species which accumulate lipids at elevated temperatures and from diverse sugars. Biotechnology for Biofuels. 12:154. DOI: 10.1186/s13068-019-1492-x
- Tra Bi C.Y., Amoikon T.L.S., Kouakou C.A., Noemie J., Lucas M., Grondin C., Legras J.-L., N’guessan F.K., Djeni T.N., Djè M.K., et al. (2019). Genetic diversity and population structure of Saccharomyces cerevisiae strains isolated from traditional alcoholic beverages of Côte d’Ivoire. Int. J. Food Microbiol. 297, 1–10
- Urien C., Legrand J., Montalent P., Casaregola S., Sicard D. (2019). Fungal species diversity in french bread sourdoughs made of organic wheat flour. Front. Microbiol. 10.

2018 :

- Brice, C., Cubillos, F. A., Dequin, S., Camarasa, C., Martínez (2018). Adaptability of the Saccharomyces cerevisiae yeasts to wine fermentation conditions relies on their strong ability to consume nitrogen. Plos One, 13 (2), 20 p.
- Carbonetto, B., Ramsayer, J., Nidelet, T., Legrand, J., and Sicard, D. (2018). Bakery yeasts, a new model for studies in ecology and evolution. Yeast 35, 591–603.
- Collot, D., Nidelet, T., Ramsayer, J., Martin, O. C., Meleard, S., Dillmann, C., Sicard, D., Legrand, J. (2018). Feedback between environment and traits under selection in a seasonal environment: consequences for experimental evolution. Proceedings of the Royal Society. B, Biological Sciences, 285 (1876), 9.
- Deroite, A., Legras, JL., Rigou, P., Ortiz-Julien, A., Dequin, S. (2018). Lipids modulate acetic acid and thiol final concentrations in wine during fermentation by Saccharomyces cerevisiae × Saccharomyces kudriavzevii hybrids, AMB Expr 8: 130.
- Eder, M., Sanchez, I., Brice, C., Camarasa, C., Legras, J. L., Dequin, S. (2018). QTL mapping of volatile compound production in Saccharomyces cerevisiae during alcoholic fermentation. BMC Genomics, 19 (1), 19 p.
- Englezos, V., Cocolin, Rantsiou, Ortiz-Julien, A., Bloem, A., Dequin, S., Camarasa, C. (2018). Specific phenotypic traits of Starmerella bacillaris related to nitrogen source consumption and central carbon metabolite production during wine fermentation. Applied and Environmental Microbiology, 84 (16).
- Fievet, J., Nidelet, T., Dillmann, C., de Vienne, D. (2018). Heterosis Is a Systemic Property Emerging From Non-linear Genotype-Phenotype Relationships: Evidence From in Vitro Genetics and Computer Simulations. Frontiers in Genetics, 9, 26 p.
- Galeote, V., Bigey, F., Devillers, H., Dequin, S., Wolfe, K., Neuvéglise, C. (2018). Genome sequence of Torulaspora microellipsoides CLIB 830T. Genome Announcements, 6 (26), DOI : 10.1128/genomeA.00615-18
- Legras, J. L., Galeote, V., Bigey, F., Camarasa, C., Marsit, S., Nidelet, T., Sanchez, I., Couloux, A., Guy, Franco-Duarte, R., Marcet-Houben, M., Gabaldon, T., Schuller, D., Sampaio, J. P., Dequin, S. (2018). Adaptation of S. cerevisiae to Fermented Food Environments Reveals Remarkable Genome Plasticity and the Footprints of Domestication. Molecular Biology and Evolution, 35 (7), 1712-1727.
- Lucas, P., Masneuf, I., Legras, J. L., Bely, M., Miot-Sertier, C., Claisse, O., El Khoury, M., Campbell-Sills, H., Börlin, M., Maupeu, J., Vallet-Courbin, A., Pladeau , V., Becquet , S., Chovelon, M., Bauduin, R., Cottereau, P., Coarer, M., Vinsonneau , E., Colosio , M.-C. (2018). Des outils pour fiabiliser les fermentations des vins et cidres biologiques en utilisant les levures et bactéries indigènes. Innovations Agronomiques, 63, 279-291.
- Tesniere, C., Pradal, M., Bessiere, C., Sanchez, I., Blondin, B., Bigey, F. (2018). Relief from nitrogen starvation triggers transient destabilization of glycolytic mRNAs in Saccharomyces cerevisiae cells. Molecular Biology of the Cell, 29 (4), 490-498.

2017 :

- Viel, A., Legras, J. L., Nadai, C., Carlot, M., Lombardi, A., Crespan, M. (Collaborateur), Migliaro, D., Giacomini, A., Corich, V. (2017). The geographic distribution of Saccharomyces cerevisiae isolates within three Italian neighboring winemaking regions reveals strong differences in yeast abundance, genetic diversity and industrial strain dissemination. Frontiers in Microbiology, 8., DOI : 10.3389/fmicb.2017.01595
- Casalta, E., Vernhet, A., Sablayrolles, J.-M., Tesniere, C., Salmon, J.-M. (2017). Caractéristiques et rôle des particules solides au cours de la fermentation alcoolique. Revue des Oenologues et des Techniques Vitivinicoles et Oenologiques, 44 (162), 32-34.
- Ferreira, D., Galeote, V., Sanchez, I., Legras, J. L., Julien Ortiz, A., Dequin, S. (2017). Yeast multi-stress resistance and lag phase characterization during wine fermentation. FEMS Yeast Research, 11 p.
- Mendes, I., Sanchez, I., Franco-Duarte, R., Camarasa, C., Schuller, D., Dequin, S., Sousa, M. J. (2017). Integrating transcriptomics and metabolomics for the analysis of the aroma profiles of Saccharomyces cerevisiae strains from diverse origins. BMC Genomics, 18, 13 p., DOI : 10.1186/s12864-017-3816-1
- Di Gianvito, P., Tesniere, C., Suzzi, G., Blondin, B., Tofalo, R. (2017). FLO5 gene controls flocculation phenotype and adhesive properties in a Saccharomyces cerevisiae sparkling wine strain. Scientific Reports, 7, 12., DOI : 10.1038/s41598-017-09990-9
- Coi, A. L., Bigey, F., Mallet, S., Marsit, S., Zara, G., Gladieux, P., Galeote, V., Budroni, M., Dequin, S., Legras, J. L. (2017). Genomic signatures of adaptation to wine biological aging conditions in biofilm-forming flor yeasts. Molecular Ecology, 26 (7), 2150-2166. , DOI : 10.1111/mec.14053
- Stefanini, I., Albanese, Sordo, Legras, J. L., De Filippo, C., Cavalieri, Donati (2017). SaccharomycesIDentifier, SID: strain-level analysis of Saccharomyces cerevisiae populations by using microsatellite meta-patterns. Scientific Reports, 7 (1), 10 p., DOI : 10.1038/s41598-017-15729-3
- Dequin, S., Escudier, J.-L., Bely, M., Noble, J., Albertin, W., Masneuf-Pomarède, I., Marullo, P., Salmon, J.-M., Sablayrolles, J.-M. (2017). How to adapt winemaking practices to modified grape composition under climate change conditions. OENO One, 51 (2), 205-214. , DOI : 10.20870/oeno-one.2016.0.0.1584
- Duc, C., Pradal, M., Sanchez, I., Noble, J., Tesniere, C., Blondin, B. (2017). A set of nutrient limitations trigger yeast cell death in a nitrogen-dependent manner during wine alcoholic fermentation. Plos One, 12 (9), 22 p., DOI : 10.1371/journal.pone.0184838
- Magalhães, F., Krogerus, Castillo, S., Ortiz-Julien, A., Dequin, S., Gibson (2017). Exploring the potential of Saccharomyces eubayanus as a parent for new interspecies hybrid strains in winemaking. FEMS Yeast Research., DOI : 10.1093/femsyr/fox049
- Rollero, S., Mouret, J.-R., Bloem, A., Sanchez, I., Ortiz-Julien, A., Sablayrolles, J.-M., Dequin, S., Camarasa, C. (2017). Quantitative 13 C-isotope labelling-based analysis to elucidate the influence of environmental parameters on the production of fermentative aromas during wine fermentation. Microbial Biotechnology, 14 p., DOI : 10.1111/1751-7915.12749
- Dupont, J., Dequin, S., Giraud, T., Le Tacon, F., Marsit, S., Ropars, J., Richard, F., Selosse, M.-A. (2017). Fungi as a source of food. Microbiology Spectrum, 5 (3), 22 p., DOI : 10.1128/microbiolspec.FUNK-0030-2016
- Crepin, L., Truong, N. M., Bloem, A., Sanchez, I., Dequin, S., Camarasa, C. (2017). Management of multiple nitrogen sources during wine fermentation by Saccharomyces cerevisiae. Applied and Environmental Microbiology, 85 (4), 21, DOI : 10.1128/aem.02617-16
- Sarilar, V., Sterck, L., Matsumoto, S., Jacques, N., Neuveglise, C., Tinsley, C. R., Sicard, D., Casaregola, S. (2017). Genome sequence of the type strain CLIB 1764 T (= CBS 14374 T ) of the yeast species Kazachstania saulgeensis isolated from French organic sourdough. Genomics Data, 13, 41-43, DOI : 10.1016/j.gdata.2017.07.003

2016 :

- Nidelet, T., Brial, P., Camarasa, C., Dequin, S. (2016). Diversity of flux distribution in central carbon metabolism of S. cerevisiae strains from diverse environments. Microbial Cell Factories, 15 (1), 13 p., DOI : 10.1186/s12934-016-0456-0
- Tapsoba, F., Savadogo, A., Legras, J. L., Zongo, C., Traore, A. S. (2016). Microbial diversity and biochemical characteristics of Borassus akeassii wine. Letters in Applied Microbiology, 63 (4), 297-306., DOI : 10.1111/lam.12619
- Casalta, E., Vernhet, A., Sablayrolles, J.-M., Tesniere, C., Salmon, J.-M. (2016). Review: Characterization and Role of Grape Solids during Alcoholic Fermentation under Enological Conditions. American Journal of Enology and Viticulture, 67 (1), 18 p., DOI : 10.5344/ajev.2015.15060
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