Marine Lucas
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View article: Influence of sulphur dioxide management on microbial populations during wine ageing
Influence of sulphur dioxide management on microbial populations during wine ageing Open
The use of food preservatives is controversial these days, and sulphur dioxide (SO2) is no exception. Microbial communities have been studied particularly during the prefermentative and fermentative stages in the absence of added SO2. Howe…
View article: Assessment of the impact of chitosan treatment on microorganisms in enology
Assessment of the impact of chitosan treatment on microorganisms in enology Open
As part of the move to reduce SO2 in wines, the empirical use of chitosan to eliminate the spoilage yeast Brettanomyces bruxellensis is becoming a frequent alternative. Chitosan treatment has an effect on a number of microbial species, at …
View article: L’identification des levures et bactéries œnologiques par spectrométrie de masse de type MALDI-TOF
L’identification des levures et bactéries œnologiques par spectrométrie de masse de type MALDI-TOF Open
La spectrométrie de masse de type MALDI-TOF a été adaptée afin d’être utilisée comme outil innovant d’identification au niveau de l’espèce des levures et bactéries isolées d’échantillons variés (moûts, vins, boissons). L’analyse d’un grand…
View article: Molecular Genetic Analysis with Microsatellite-like Loci Reveals Specific Dairy-Associated and Environmental Populations of the Yeast Geotrichum candidum
Molecular Genetic Analysis with Microsatellite-like Loci Reveals Specific Dairy-Associated and Environmental Populations of the Yeast Geotrichum candidum Open
Geotrichum candidum is an environmental yeast, also found as part of the cheese surface microbiota, where it is important in the ripening of many traditional cheeses, such as Camembert. We have previously developed a Multi Locus Sequence T…
View article: Population Dynamics and Yeast Diversity in Early Winemaking Stages without Sulfites Revealed by Three Complementary Approaches
Population Dynamics and Yeast Diversity in Early Winemaking Stages without Sulfites Revealed by Three Complementary Approaches Open
Nowadays, the use of sulfur dioxide (SO2) during the winemaking process is a controversial societal issue. In order to reduce its use, various alternatives are emerging, in particular bioprotection by adding yeasts, with different impacts …
View article: Genetic diversity and population structure of Saccharomyces cerevisiae strains isolated from traditional alcoholic beverages of Côte d'Ivoire
Genetic diversity and population structure of Saccharomyces cerevisiae strains isolated from traditional alcoholic beverages of Côte d'Ivoire Open