The Experts below are selected from a list of 46581 Experts worldwide ranked by ideXlab platform
Sylvie Dequin - One of the best experts on this subject based on the ideXlab platform.
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Yeast multistress resistance and Lag-Phase characterisation during wine fermentation.
FEMS yeast research, 2017Co-Authors: David Moreira Ferreira, Virginie Galeote, Isabelle Sanchez, Jean Luc Legras, Anne Ortiz-julien, Sylvie DequinAbstract:Saccharomyces cerevisiae has been used to perform wine fermentation for several millennia due to its endurance and unmatched qualities. Nevertheless, at the moment of inoculation, wine yeasts must cope with specific stress factors that still challenge wine makers by slowing down or compromising the fermentation process. To better assess the role of genetic and environmental factors that govern multistress resistance during the wine fermentation Lag Phase, we used a factorial plan to characterise the individual and combined impact of relevant stress factors on eight S. cerevisiae and two non-S. cerevisiae wine yeast strains that are currently commercialised. The S. cerevisiae strains are very genetically diverse, belonging to the wine and flor groups, and frequently contain a previously described XVIVIII translocation that confers increased resistance to sulphites. We found that low temperature and osmotic stress substantially affected all strains, promoting considerably extended Lag Phases. SO2 addition had a partially temperature-dependent effect, whereas low phytosterol and thiamine concentrations impacted the Lag Phase in a strain-dependent manner. No major synergic effects of multistress were detected. The diversity of Lag-Phase durations and stress responses observed among wine strains offer new insights to better control this critical step of fermentation.
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Yeast multi-stress resistance and Lag Phase characterization during wine fermentation
FEMS Yeast Research, 2017Co-Authors: David Ferreira, Virginie Galeote, Isabelle Sanchez, Jean Luc Legras, Anne Julien Ortiz, Sylvie DequinAbstract:Saccharomyces cerevisiae has been used to perform wine fermentation for several millennia due to its endurance and unmatched qualities. Nevertheless, at the moment of inoculation, wine yeasts must cope with specific stress factors that still challenge wine makers by slowing down or compromising the fermentation process. To better assess the role of genetic and environmental factors that govern multistress resistance during the wine fermentation Lag Phase, we used a factorial plan to characterise the individual and combined impact of relevant stress factors on eight S. cerevisiae and two non-S. cerevisiae wine yeast strains that are currently commercialised. The S. cerevisiae strains are very genetically diverse, belonging to the wine and flor groups, and frequently contain a previously described XVIVIII translocation that confers increased resistance to sulphites. We found that low temperature and osmotic stress substantially affected all strains, promoting considerably extended Lag Phases. SO2 addition had a partially temperature-dependent effect, whereas low phytosterol and thiamine concentrations impacted the Lag Phase in a strain-dependent manner. No major synergic effects of multistress were detected. The diversity of Lag-Phase durations and stress responses observed among wine strains offer new insights to better control this critical step of fermentation.
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Yeast multi-stress resistance and Lag-Phase duration in wine fermentation
2015Co-Authors: David Moreira Ferreira, Virginie Galeote, Anne Julien Ortiz, Sylvie DequinAbstract:Yeast multi-stress resistance and Lag-Phase duration in wine fermentation. 32. International Specialised Symposium on Yeasts-Yeast biodiversity and biotechnology in the twenty-first century
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Multi-stress resistance and Lag-Phase time reduction in wine fermentation
2014Co-Authors: David Moreira Ferreira, Virginie Galeote, Sylvie Dequin, Anne Julien OrtizAbstract:Multi-stress resistance and Lag-Phase time reduction in wine fermentation. 31. International Specialised Symposium on Yeast
Virginie Galeote - One of the best experts on this subject based on the ideXlab platform.
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Yeast multistress resistance and Lag-Phase characterisation during wine fermentation.
FEMS yeast research, 2017Co-Authors: David Moreira Ferreira, Virginie Galeote, Isabelle Sanchez, Jean Luc Legras, Anne Ortiz-julien, Sylvie DequinAbstract:Saccharomyces cerevisiae has been used to perform wine fermentation for several millennia due to its endurance and unmatched qualities. Nevertheless, at the moment of inoculation, wine yeasts must cope with specific stress factors that still challenge wine makers by slowing down or compromising the fermentation process. To better assess the role of genetic and environmental factors that govern multistress resistance during the wine fermentation Lag Phase, we used a factorial plan to characterise the individual and combined impact of relevant stress factors on eight S. cerevisiae and two non-S. cerevisiae wine yeast strains that are currently commercialised. The S. cerevisiae strains are very genetically diverse, belonging to the wine and flor groups, and frequently contain a previously described XVIVIII translocation that confers increased resistance to sulphites. We found that low temperature and osmotic stress substantially affected all strains, promoting considerably extended Lag Phases. SO2 addition had a partially temperature-dependent effect, whereas low phytosterol and thiamine concentrations impacted the Lag Phase in a strain-dependent manner. No major synergic effects of multistress were detected. The diversity of Lag-Phase durations and stress responses observed among wine strains offer new insights to better control this critical step of fermentation.
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Yeast multi-stress resistance and Lag Phase characterization during wine fermentation
FEMS Yeast Research, 2017Co-Authors: David Ferreira, Virginie Galeote, Isabelle Sanchez, Jean Luc Legras, Anne Julien Ortiz, Sylvie DequinAbstract:Saccharomyces cerevisiae has been used to perform wine fermentation for several millennia due to its endurance and unmatched qualities. Nevertheless, at the moment of inoculation, wine yeasts must cope with specific stress factors that still challenge wine makers by slowing down or compromising the fermentation process. To better assess the role of genetic and environmental factors that govern multistress resistance during the wine fermentation Lag Phase, we used a factorial plan to characterise the individual and combined impact of relevant stress factors on eight S. cerevisiae and two non-S. cerevisiae wine yeast strains that are currently commercialised. The S. cerevisiae strains are very genetically diverse, belonging to the wine and flor groups, and frequently contain a previously described XVIVIII translocation that confers increased resistance to sulphites. We found that low temperature and osmotic stress substantially affected all strains, promoting considerably extended Lag Phases. SO2 addition had a partially temperature-dependent effect, whereas low phytosterol and thiamine concentrations impacted the Lag Phase in a strain-dependent manner. No major synergic effects of multistress were detected. The diversity of Lag-Phase durations and stress responses observed among wine strains offer new insights to better control this critical step of fermentation.
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Yeast multi-stress resistance and Lag-Phase duration in wine fermentation
2015Co-Authors: David Moreira Ferreira, Virginie Galeote, Anne Julien Ortiz, Sylvie DequinAbstract:Yeast multi-stress resistance and Lag-Phase duration in wine fermentation. 32. International Specialised Symposium on Yeasts-Yeast biodiversity and biotechnology in the twenty-first century
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Multi-stress resistance and Lag-Phase time reduction in wine fermentation
2014Co-Authors: David Moreira Ferreira, Virginie Galeote, Sylvie Dequin, Anne Julien OrtizAbstract:Multi-stress resistance and Lag-Phase time reduction in wine fermentation. 31. International Specialised Symposium on Yeast
Anne Julien Ortiz - One of the best experts on this subject based on the ideXlab platform.
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Yeast multi-stress resistance and Lag Phase characterization during wine fermentation
FEMS Yeast Research, 2017Co-Authors: David Ferreira, Virginie Galeote, Isabelle Sanchez, Jean Luc Legras, Anne Julien Ortiz, Sylvie DequinAbstract:Saccharomyces cerevisiae has been used to perform wine fermentation for several millennia due to its endurance and unmatched qualities. Nevertheless, at the moment of inoculation, wine yeasts must cope with specific stress factors that still challenge wine makers by slowing down or compromising the fermentation process. To better assess the role of genetic and environmental factors that govern multistress resistance during the wine fermentation Lag Phase, we used a factorial plan to characterise the individual and combined impact of relevant stress factors on eight S. cerevisiae and two non-S. cerevisiae wine yeast strains that are currently commercialised. The S. cerevisiae strains are very genetically diverse, belonging to the wine and flor groups, and frequently contain a previously described XVIVIII translocation that confers increased resistance to sulphites. We found that low temperature and osmotic stress substantially affected all strains, promoting considerably extended Lag Phases. SO2 addition had a partially temperature-dependent effect, whereas low phytosterol and thiamine concentrations impacted the Lag Phase in a strain-dependent manner. No major synergic effects of multistress were detected. The diversity of Lag-Phase durations and stress responses observed among wine strains offer new insights to better control this critical step of fermentation.
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Yeast multi-stress resistance and Lag-Phase duration in wine fermentation
2015Co-Authors: David Moreira Ferreira, Virginie Galeote, Anne Julien Ortiz, Sylvie DequinAbstract:Yeast multi-stress resistance and Lag-Phase duration in wine fermentation. 32. International Specialised Symposium on Yeasts-Yeast biodiversity and biotechnology in the twenty-first century
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Multi-stress resistance and Lag-Phase time reduction in wine fermentation
2014Co-Authors: David Moreira Ferreira, Virginie Galeote, Sylvie Dequin, Anne Julien OrtizAbstract:Multi-stress resistance and Lag-Phase time reduction in wine fermentation. 31. International Specialised Symposium on Yeast
Isabelle Sanchez - One of the best experts on this subject based on the ideXlab platform.
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Yeast multistress resistance and Lag-Phase characterisation during wine fermentation.
FEMS yeast research, 2017Co-Authors: David Moreira Ferreira, Virginie Galeote, Isabelle Sanchez, Jean Luc Legras, Anne Ortiz-julien, Sylvie DequinAbstract:Saccharomyces cerevisiae has been used to perform wine fermentation for several millennia due to its endurance and unmatched qualities. Nevertheless, at the moment of inoculation, wine yeasts must cope with specific stress factors that still challenge wine makers by slowing down or compromising the fermentation process. To better assess the role of genetic and environmental factors that govern multistress resistance during the wine fermentation Lag Phase, we used a factorial plan to characterise the individual and combined impact of relevant stress factors on eight S. cerevisiae and two non-S. cerevisiae wine yeast strains that are currently commercialised. The S. cerevisiae strains are very genetically diverse, belonging to the wine and flor groups, and frequently contain a previously described XVIVIII translocation that confers increased resistance to sulphites. We found that low temperature and osmotic stress substantially affected all strains, promoting considerably extended Lag Phases. SO2 addition had a partially temperature-dependent effect, whereas low phytosterol and thiamine concentrations impacted the Lag Phase in a strain-dependent manner. No major synergic effects of multistress were detected. The diversity of Lag-Phase durations and stress responses observed among wine strains offer new insights to better control this critical step of fermentation.
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Yeast multi-stress resistance and Lag Phase characterization during wine fermentation
FEMS Yeast Research, 2017Co-Authors: David Ferreira, Virginie Galeote, Isabelle Sanchez, Jean Luc Legras, Anne Julien Ortiz, Sylvie DequinAbstract:Saccharomyces cerevisiae has been used to perform wine fermentation for several millennia due to its endurance and unmatched qualities. Nevertheless, at the moment of inoculation, wine yeasts must cope with specific stress factors that still challenge wine makers by slowing down or compromising the fermentation process. To better assess the role of genetic and environmental factors that govern multistress resistance during the wine fermentation Lag Phase, we used a factorial plan to characterise the individual and combined impact of relevant stress factors on eight S. cerevisiae and two non-S. cerevisiae wine yeast strains that are currently commercialised. The S. cerevisiae strains are very genetically diverse, belonging to the wine and flor groups, and frequently contain a previously described XVIVIII translocation that confers increased resistance to sulphites. We found that low temperature and osmotic stress substantially affected all strains, promoting considerably extended Lag Phases. SO2 addition had a partially temperature-dependent effect, whereas low phytosterol and thiamine concentrations impacted the Lag Phase in a strain-dependent manner. No major synergic effects of multistress were detected. The diversity of Lag-Phase durations and stress responses observed among wine strains offer new insights to better control this critical step of fermentation.
Jean Luc Legras - One of the best experts on this subject based on the ideXlab platform.
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Yeast multistress resistance and Lag-Phase characterisation during wine fermentation.
FEMS yeast research, 2017Co-Authors: David Moreira Ferreira, Virginie Galeote, Isabelle Sanchez, Jean Luc Legras, Anne Ortiz-julien, Sylvie DequinAbstract:Saccharomyces cerevisiae has been used to perform wine fermentation for several millennia due to its endurance and unmatched qualities. Nevertheless, at the moment of inoculation, wine yeasts must cope with specific stress factors that still challenge wine makers by slowing down or compromising the fermentation process. To better assess the role of genetic and environmental factors that govern multistress resistance during the wine fermentation Lag Phase, we used a factorial plan to characterise the individual and combined impact of relevant stress factors on eight S. cerevisiae and two non-S. cerevisiae wine yeast strains that are currently commercialised. The S. cerevisiae strains are very genetically diverse, belonging to the wine and flor groups, and frequently contain a previously described XVIVIII translocation that confers increased resistance to sulphites. We found that low temperature and osmotic stress substantially affected all strains, promoting considerably extended Lag Phases. SO2 addition had a partially temperature-dependent effect, whereas low phytosterol and thiamine concentrations impacted the Lag Phase in a strain-dependent manner. No major synergic effects of multistress were detected. The diversity of Lag-Phase durations and stress responses observed among wine strains offer new insights to better control this critical step of fermentation.
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Yeast multi-stress resistance and Lag Phase characterization during wine fermentation
FEMS Yeast Research, 2017Co-Authors: David Ferreira, Virginie Galeote, Isabelle Sanchez, Jean Luc Legras, Anne Julien Ortiz, Sylvie DequinAbstract:Saccharomyces cerevisiae has been used to perform wine fermentation for several millennia due to its endurance and unmatched qualities. Nevertheless, at the moment of inoculation, wine yeasts must cope with specific stress factors that still challenge wine makers by slowing down or compromising the fermentation process. To better assess the role of genetic and environmental factors that govern multistress resistance during the wine fermentation Lag Phase, we used a factorial plan to characterise the individual and combined impact of relevant stress factors on eight S. cerevisiae and two non-S. cerevisiae wine yeast strains that are currently commercialised. The S. cerevisiae strains are very genetically diverse, belonging to the wine and flor groups, and frequently contain a previously described XVIVIII translocation that confers increased resistance to sulphites. We found that low temperature and osmotic stress substantially affected all strains, promoting considerably extended Lag Phases. SO2 addition had a partially temperature-dependent effect, whereas low phytosterol and thiamine concentrations impacted the Lag Phase in a strain-dependent manner. No major synergic effects of multistress were detected. The diversity of Lag-Phase durations and stress responses observed among wine strains offer new insights to better control this critical step of fermentation.
