A5074469185- Fermentation and Sensory Analysis
- Horticultural and Viticultural Research
- Fungal and yeast genetics research
- Meat and Animal Product Quality
- Wine Industry and Tourism
- Yeasts and Rust Fungi Studies
- Food Quality and Safety Studies
- Biochemical and biochemical processes
- Plant biochemistry and biosynthesis
- Microbial Metabolic Engineering and Bioproduction
- Phytochemicals and Antioxidant Activities
- Fungal Biology and Applications
- Metabolomics and Mass Spectrometry Studies
- Tea Polyphenols and Effects
- Microbial Metabolism and Applications
- Genetic Mapping and Diversity in Plants and Animals
- Plant Physiology and Cultivation Studies
- Protein Structure and Dynamics
- Plant and animal studies
- Enzyme Structure and Function
- Heat shock proteins research
- Microbial Inactivation Methods
- GABA and Rice Research
- Botanical Studies and Applications
- Plant Pathogens and Fungal Diseases
Unité de Recherche Œnologie
2015-2024
Université de Bordeaux
2014-2024
Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement
2020-2024
Institut Polytechnique de Bordeaux
2016-2024
Oenology Research Unit
2007-2022
École Nationale Supérieure des Sciences Agronomiques de Bordeaux-Aquitaine
2022
Observatoire Aquitain des Sciences de l'Univers
2014
Quantitative genetics and QTL mapping are efficient strategies for deciphering the genetic polymorphisms that explain phenotypic differences of individuals within same species. Since a decade, this approach has been applied to eukaryotic microbes such as Saccharomyces cerevisiae in order find natural variations conferring adaptation their environment. In work, responsible lag phase duration alcoholic fermentation grape juice was dissected by reciprocal hemizygosity analysis. After...
In agricultural sciences, breeding strategies have historically been used to select new, optimized plant varieties or animal breeds. Similar are possible for genetic improvement of wine yeasts. We 11 relevant enological traits in a single clone using successive hybridization and segregation steps. A hybrid obtained by crossing two parent strains derived from commercial yeasts showed that some the were readily optimized. Dominance/recessivity, heterosis transgression observed among 51...
Volatile thiols such as 4-methyl-4-sulfanylpentan-2-one (4MSP) and 3-sulfanylhexan-1-ol (3SH) are aromatic molecules having an important organoleptic impact on white wines. These components produced from inodorous nonvolatile cysteinylated precursors by Saccharomyces cerevisiae metabolic activity during alcoholic fermentation. Here we provide a new insight into the genetic determinism of production volatile yeast. Using gene deletion approach, investigated role three yeast beta-lyases...
The yeast Torulaspora delbrueckii is associated with several human activities including oenology, bakery, distillery, dairy industry, etc. In addition to its biotechnological applications, T. frequently isolated in natural environments (plant, soil, insect). thus a remarkable ubiquitous species both wild and anthropic habitats, appears be perfect model search for evidence of domestication. For that purpose, we developed eight microsatellite markers were used the genotyping 110 strains from...
Natural Saccharomyces cerevisiae yeast strains exhibit very large genotypic and phenotypic diversity. However, the link between phenotype variation genetic determinism is still difficult to identify, especially in wild populations. Using genome hybridization on DNA microarrays, it now possible identify single-feature polymorphisms among divergent strains. This tool offers possibility of applying quantitative genetics In this instance, we studied basis for variations acetic acid production...
During red wine fermentation, high temperatures may cause stuck fermentation by affecting the physiology of fermenting yeast. This deleterious effect is result complex interaction temperature with other physicochemical parameters grape juice, such as sugar and lipid content. The genetic background yeast also interacts this matrix some strains are more resistant to than others. Here, tolerance nine commercial starters was evaluated, demonstrating that, at concentrations, half them sensitive...
Wine yeast strains exhibit a wide variability in their technological properties. The large number of allelic variants and the high degree heterozygosity explain this genetic found among flora. Furthermore, most enological traits are controlled by polygenic systems presenting complex interactions between alleles. Taking into account, we hypothesized that meiotic segregation such alleles from given strain might generate progeny population with very different In work, 50 clones derived four...
Partial or whole-genome duplications have played a major role in the evolution of new species. We investigated variation ploidy level panel domesticated strains Saccharomyces cerevisiae coming from different geographical origins. Segregation studies and crosses with tester levels showed that part were well-balanced autotetraploids displaying tetrasomic inheritance. The presence up to four alleles for various loci is consistent polyploidization mechanism relying on fusion two nonreduced...
Despite its biotechnological interest, hybridization, which can result in hybrid vigor, has not commonly been studied or exploited the yeast genus. From a diallel design including 55 intra- and interspecific hybrids between Saccharomyces cerevisiae S. uvarum grown at two temperatures enological conditions, we analyzed as many 35 fermentation traits with original statistical modeling tools. We first showed that, depending on types of trait – kinetics parameters, life-history traits,...
The budding yeast Saccharomyces cerevisiae is certainly the prime industrial microorganism and related to many biotechnological applications including food fermentations, biofuel production, green chemistry, drug production. A noteworthy characteristic of this species existence subgroups well adapted specific processes with some individuals showing optimal technological traits. In last 20 years, studies have established a link between quantitative traits single-nucleotide polymorphisms found...
Yeast autolysis during lees contact influences the organoleptic properties of wines especially by increasing their sweet taste. Although observed winemakers, this phenomenon is poorly explained in enology. Moreover, compounds responsible for sweetness wine remain unidentified. This work provides new insights way combining sensorial, biochemical and genetic approaches. First, we verified sensory analysis that yeast red has a significant effect on sweetness. Moderate additions ethanol or...
Alcoholic fermentation (AF) conducted by Saccharomyces cerevisiae has been exploited for millennia in three important human food processes: beer and wine production bread leavening. Most of the efforts to understand improve AF have made separately each process, with strains that are supposedly well adapted. In this work, we propose a first comparison yeast AFs synthetic media mimicking dough/wort/grape must found baking, brewing, making. The fermentative behaviors nine food-processing were...
In eukaryotes, mitochondrial DNA (mtDNA) has high rate of nucleotide substitution leading to different haplotypes called mitotypes. However, the impact genetic variant on phenotypic variation been poorly considered in microorganisms because mtDNA encodes very few genes compared nuclear DNA, and also inheritance is not uniparental. Here we propose original material unravel mitotype phenotype: produced interspecific hybrids between S. cerevisiae uvarum species, using fully homozygous diploid...
Saccharomyces cerevisiae and S. uvarum are two domesticated species of the sensu stricto clade that diverged around 100 Ma after whole-genome duplication. Both have retained many duplicated genes associated with glucose fermentation characterized by ability to achieve grape must fermentation. Nevertheless, these differ for other traits, indicating they underwent different evolutionary histories. To determine how histories mirrored on proteome, we analyzed genetic variability proteomes...
Heterosis is a universal phenomenon that has major implications in evolution and of tremendous agro-economic value. To study the molecular manifestations heterosis to find factors maximize its strength, we implemented large-scale proteomic experiment yeast. We analyzed inheritance 1,396 proteins 55 inter- intraspecific hybrids obtained from Saccharomyces cerevisiae S. uvarum were grown grape juice at two temperatures. showed proportion heterotic was highly variable depending on parental...