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Sign in to add mentorPierre Strehaiano | grad student | 2004 | Toulouse, INPT | |
(La microbiologie des vins issus de raisins botrytisés au cours de l'élevage. Caractérisation des souches de Saccharomyces cerevisiae responsables de refermentation) |
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Publications
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Duncan JD, Setati ME, Divol B. (2022) Redox cofactor metabolism in Saccharomyces cerevisiae and its impact on the production of alcoholic fermentation end-products. Food Research International (Ottawa, Ont.). 163: 112276 |
Erasmus B, Divol B. (2022) Exploring the phenotypic diversity of oenological traits in Kluyveromyces marxianus strains. Fems Yeast Research. 22 |
Luyt NA, Beaufort S, Divol B, et al. (2021) Phenotypic characterization of cell-to-cell interactions between two yeast species during alcoholic fermentation. World Journal of Microbiology & Biotechnology. 37: 186 |
Labuschagne PWJ, Rollero S, Divol B. (2021) Comparative uptake of exogenous thiamine and subsequent metabolic footprint in Saccharomyces cerevisiae and Kluyveromyces marxianus under simulated oenological conditions. International Journal of Food Microbiology. 109206 |
Snyman C, Mekoue Nguela J, Sieczkowski N, et al. (2021) Optimised Extraction and Preliminary Characterisation of Mannoproteins from Non- Wine Yeasts. Foods (Basel, Switzerland). 10 |
Rollero S, Bloem A, Brand J, et al. (2021) Nitrogen metabolism in three non-conventional wine yeast species: A tool to modulate wine aroma profiles. Food Microbiology. 94: 103650 |
Valdetara F, Škalič M, Fracassetti D, et al. (2020) Transcriptomics unravels the adaptive molecular mechanisms of Brettanomyces bruxellensis under SO stress in wine condition. Food Microbiology. 90: 103483 |
Rollero S, Bloem A, Ortiz-Julien A, et al. (2019) A comparison of the nitrogen metabolic networks of Kluyveromyces marxianus and Saccharomyces cerevisiae. Environmental Microbiology |
Porter TJ, Divol B, Setati ME. (2019) Lachancea yeast species: Origin, biochemical characteristics and oenological significance. Food Research International (Ottawa, Ont.). 119: 378-389 |
Prior KJ, Bauer FF, Divol B. (2019) The utilisation of nitrogenous compounds by commercial non-Saccharomyces yeasts associated with wine. Food Microbiology. 79: 75-84 |