Search Results - "Peltier, Emilien"

Quantitative Trait Nucleotides Impacting the Technological Performances of Industrial Saccharomyces cerevisiae Strains by Peltier, Emilien, Friedrich, Anne, Schacherer, Joseph, Marullo, Philippe

“…The budding yeast is certainly the prime industrial microorganism and is related to many biotechnological applications including food fermentations, biofuel…”
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Lessons from the meiotic recombination landscape of the ZMM deficient budding yeast Lachancea waltii by Dutreux, Fabien, Dutta, Abhishek, Peltier, Emilien, Bibi-Triki, Sabrina, Friedrich, Anne, Llorente, Bertrand, Schacherer, Joseph

“…Meiotic recombination is a driving force for genome evolution, deeply characterized in a few model species, notably in the budding yeast Saccharomyces…”
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Natural allelic variations of Saccharomyces cerevisiae impact stuck fermentation due to the combined effect of ethanol and temperature; a QTL-mapping study by Marullo, Philippe, Durrens, Pascal, Peltier, Emilien, Bernard, Margaux, Mansour, Chantal, Dubourdieu, Denis

“…Fermentation completion is a major prerequisite in many industrial processes involving the bakery yeast Saccharomyces cerevisiae. Stuck fermentations can be…”
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QTL mapping: an innovative method for investigating the genetic determinism of yeast-bacteria interactions in wine by Bartle, Louise, Peltier, Emilien, Sundstrom, Joanna F., Sumby, Krista, Mitchell, James G., Jiranek, Vladimir, Marullo, Philippe

“…The two most commonly used wine microorganisms, Saccharomyces cerevisiae yeast and Oenococcus oeni bacteria, are responsible for completion of alcoholic and…”
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Wine yeast phenomics: A standardized fermentation method for assessing quantitative traits of Saccharomyces cerevisiae strains in enological conditions by Peltier, Emilien, Bernard, Margaux, Trujillo, Marine, Prodhomme, Duyên, Barbe, Jean-Christophe, Gibon, Yves, Marullo, Philippe

“…This work describes the set up of a small scale fermentation methodology for measuring quantitative traits of hundreds of samples in an enological context. By…”
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Dissection of the molecular bases of genotype x environment interactions: a study of phenotypic plasticity of Saccharomyces cerevisiae in grape juices by Peltier, Emilien, Sharma, Vikas, Martí Raga, Maria, Roncoroni, Miguel, Bernard, Margaux, Jiranek, Vladimir, Gibon, Yves, Marullo, Philippe

“…The ability of a genotype to produce different phenotypes according to its surrounding environment is known as phenotypic plasticity. Within different…”
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Marker Assisted Selection of Malic-Consuming Saccharomyces cerevisiae Strains for Winemaking. Efficiency and Limits of a QTL's Driven Breeding Program by Vion, Charlotte, Peltier, Emilien, Bernard, Margaux, Muro, Maitena, Marullo, Philippe

“…Natural yeast strains exhibit very large genotypic and phenotypic diversity. Breeding programs that take advantage of this characteristic are widely used for…”
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Dissection of quantitative trait loci in the Lachancea waltii yeast species highlights major hotspots by Peltier, Emilien, Bibi-Triki, Sabrina, Dutreux, Fabien, Caradec, Claudia, Friedrich, Anne, Llorente, Bertrand, Schacherer, Joseph

“…Dissecting the genetic basis of complex trait remains a real challenge. The budding yeast Saccharomyces cerevisiae has become a model organism for studying…”
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Genetic Causes of Phenotypic Adaptation to the Second Fermentation of Sparkling Wines in Saccharomyces cerevisiae by Martí-Raga, Maria, Peltier, Emilien, Mas, Albert, Beltran, Gemma, Marullo, Philippe

“…Hybridization is known to improve complex traits due to heterosis and phenotypic robustness. However, these phenomena have been rarely explained at the…”
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Role of Saccharomyces cerevisiae Nutrient Signaling Pathways During Winemaking: A Phenomics Approach by Vallejo, Beatriz, Peltier, Emilien, Garrigós, Victor, Matallana, Emilia, Marullo, Philippe, Aranda, Agustín

“…The ability of the yeastSaccharomyces cerevisiaeto adapt to the changing environment of industrial processes lies in the activation and coordination of many…”
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Flor Yeasts Rewire the Central Carbon Metabolism During Wine Alcoholic Fermentation by Peltier, Emilien, Vion, Charlotte, Abou Saada, Omar, Friedrich, Anne, Schacherer, Joseph, Marullo, Philippe

“…The identification of natural allelic variations controlling quantitative traits could contribute to decipher metabolic adaptation mechanisms within different…”
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Up-regulation of Retrograde Response in yeast increases glycerol and reduces ethanol during wine fermentation by Garrigós, Víctor, Vallejo, Beatriz, Mollà-Martí, Esperanza, Picazo, Cecilia, Peltier, Emilien, Marullo, Philippe, Matallana, Emilia, Aranda, Agustín

“…Nutrient signaling pathways play a pivotal role in regulating the balance among metabolism, growth and stress response depending on the available food supply…”
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Brettanomyces bruxellensis population survey reveals a diploid-triploid complex structured according to substrate of isolation and geographical distribution by Avramova, Marta, Cibrario, Alice, Peltier, Emilien, Coton, Monika, Coton, Emmanuel, Schacherer, Joseph, Spano, Giuseppe, Capozzi, Vittorio, Blaiotta, Giuseppe, Salin, Franck, Dols-Lafargue, Marguerite, Grbin, Paul, Curtin, Chris, Albertin, Warren, Masneuf-Pomarede, Isabelle

“…Brettanomyces bruxellensis is a unicellular fungus of increasing industrial and scientific interest over the past 15 years. Previous studies revealed high…”
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Quantitative trait nucleotides impacting the technological performances of industrial strains by Peltier, Emilien, Friedrich, Anne, Schacherer, Joseph, Marullo, Philippe

“…The budding yeast is certainly the prime industrial microorganism and is related to many biotechnological applications including food fermentations, biofuel…”
Get full text

Combined effect of the Saccharomyces cerevisiae lag phase and the non-Saccharomyces consortium to enhance wine fruitiness and complexity by Albertin, Warren, Zimmer, Adrien, Miot-Sertier, Cécile, Bernard, Margaux, Coulon, Joana, Moine, Virginie, Colonna-Ceccaldi, Benoit, Bely, Marina, Marullo, Philippe, Masneuf-Pomarede, Isabelle

“…Non- Saccharomyces (NS) species that are either naturally present in grape must or added in mixed fermentation with S. cerevisiae may impact the wine’s…”
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