Stéphane Guézenec
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View article: <i>S. cerevisiae</i>serves as keystone species for spoilage resistance in experimental synthetic wine yeast communities
<i>S. cerevisiae</i>serves as keystone species for spoilage resistance in experimental synthetic wine yeast communities Open
Species diversity is a commonly stated contributor to the fate of an invader, and thus community resistance, in both microbial and non-microbial communities. Termed the “diversity-invasion hypothesis”, a positive relationship between diver…
View article: Artisanal and farmer bread making practices differently shape fungal species community composition in French sourdoughs
Artisanal and farmer bread making practices differently shape fungal species community composition in French sourdoughs Open
Preserving microbial diversity in food systems is one of the many challenges to be met to achieve food security and quality. Although industrialization led to the selection and spread of specific fermenting microbial strains, there are sti…
View article: Microbial community dispersal from wheat grains to sourdoughs: A contribution of participatory research
Microbial community dispersal from wheat grains to sourdoughs: A contribution of participatory research Open
Understanding microbial dispersal is critical to understand the dynamics and evolution of microbial communities. However, microbial dispersal is difficult to study because of uncertainty about their vectors of migration. This applies to bo…
View article: Impact of Leavening Agent and Wheat Variety on Bread Organoleptic and Nutritional Quality
Impact of Leavening Agent and Wheat Variety on Bread Organoleptic and Nutritional Quality Open
Leavened bread can be made with different wheat varieties and leavening agents. Several studies have now demonstrated that each of these factors can play a role in bread quality. However, their relative impact in artisanal bread making rem…
View article: Testing markers to characterize microbial communities in food ecosystems using a metagenomics approach
Testing markers to characterize microbial communities in food ecosystems using a metagenomics approach Open
While metabarcoding is commonly used to describe prokaryotes in the microbiome of many environments, methods for describing micro-eukaryote diversity is lacking and requires better methodology and standardisation. One reason is that the un…
View article: Evidence for two main domestication trajectories in<i>Saccharomyces cerevisiae</i>linked to distinct bread-making processes
Evidence for two main domestication trajectories in<i>Saccharomyces cerevisiae</i>linked to distinct bread-making processes Open
Summary Despite bread being one of the most historically and culturally important fermented products, its history and influence on the evolution of associated microbial species remains largely unknown. The first evidence of leavened bread …
View article: Interactions between Kazachstania humilis Yeast Species and Lactic Acid Bacteria in Sourdough
Interactions between Kazachstania humilis Yeast Species and Lactic Acid Bacteria in Sourdough Open
Sourdoughs harbor simple microbial communities usually composed of a few prevailing lactic acid bacteria species (LAB) and yeast species. However, yeast and LAB found in sourdough have been described as highly diverse. Even if LAB and yeas…
View article: Artisanal and farmer bread making practices differently shape fungal species community composition in French sourdoughs
Artisanal and farmer bread making practices differently shape fungal species community composition in French sourdoughs Open
A bstract Preserving microbial diversity in food systems is one of the many challenges to be met to achieve food security and quality. Although industrialization led to the selection and spread of specific fermenting microbial strains, the…
View article: Domestication of microbial community in action : a participatory research and multidisciplinary study of sourdough bread
Domestication of microbial community in action : a participatory research and multidisciplinary study of sourdough bread Open
Since the Neolithic time, until nowadays, humans have recurrently selected microbial community for making fermented food and beverage. This represents a good opportunity to study the community ecology and evolution of microbial ecosystem d…