Impact of Nutrient Availability on the Fermentation and Production of Aroma Compounds Under Sequential Inoculation With M. pulcherrima and S. cerevisiae

por Seguinot, Pauline, Ortiz-Julien, Anne, Camarasa, Carole
Publicado 2020

Diversity of flux distribution in central carbon metabolism of S. cerevisiae strains from diverse environments

por Nidelet, Thibault, Brial, Pascale, Camarasa, Carole, Dequin, Sylvie
Publicado 2016

The growth and metabolome of Saccharomyces uvarum in wine fermentations are strongly influenced by the route of nitrogen assimilation

por Coral-Medina, Angela, Morrissey, John P, Camarasa, Carole
Publicado 2022

Phenotypic Landscape of Saccharomyces cerevisiae during Wine Fermentation: Evidence for Origin-Dependent Metabolic Traits

por Camarasa, Carole, Sanchez, Isabelle, Brial, Pascale, Bigey, Frédéric, Dequin, Sylvie
Publicado 2011

Efficient ammonium uptake and mobilization of vacuolar arginine by Saccharomyces cerevisiae wine strains during wine fermentation

por Crépin, Lucie, Sanchez, Isabelle, Nidelet, Thibault, Dequin, Sylvie, Camarasa, Carole
Publicado 2014

Adaptability of the Saccharomyces cerevisiae yeasts to wine fermentation conditions relies on their strong ability to consume nitrogen

por Brice, Claire, Cubillos, Francisco A., Dequin, Sylvie, Camarasa, Carole, Martínez, Claudio
Publicado 2018

Altered Fermentation Performances, Growth, and Metabolic Footprints Reveal Competition for Nutrients between Yeast Species Inoculated in Synthetic Grape Juice-Like Medium

por Rollero, Stephanie, Bloem, Audrey, Ortiz-Julien, Anne, Camarasa, Carole, Divol, Benoit
Publicado 2018

A comparative transcriptomic, fluxomic and metabolomic analysis of the response of Saccharomyces cerevisiae to increases in NADPH oxidation

por Celton, Magalie, Sanchez, Isabelle, Goelzer, Anne, Fromion, Vincent, Camarasa, Carole, Dequin, Sylvie
Publicado 2012

How to modulate the formation of negative volatile sulfur compounds during wine fermentation?

por Jimenez-Lorenzo, Rafael, Bloem, Audrey, Farines, Vincent, Sablayrolles, Jean-Marie, Camarasa, Carole
Publicado 2021

QTL mapping of volatile compound production in Saccharomyces cerevisiae during alcoholic fermentation

por Eder, Matthias, Sanchez, Isabelle, Brice, Claire, Camarasa, Carole, Legras, Jean-Luc, Dequin, Sylvie
Publicado 2018

QTL mapping of modelled metabolic fluxes reveals gene variants impacting yeast central carbon metabolism

por Eder, Matthias, Nidelet, Thibault, Sanchez, Isabelle, Camarasa, Carole, Legras, Jean-Luc, Dequin, Sylvie
Publicado 2020

Specific Phenotypic Traits of Starmerella bacillaris Related to Nitrogen Source Consumption and Central Carbon Metabolite Production during Wine Fermentation

por Englezos, Vasileios, Cocolin, Luca, Rantsiou, Kalliopi, Ortiz-Julien, Anne, Bloem, Audrey, Dequin, Sylvie, Camarasa, Carole
Publicado 2018

Species-Dependent Metabolic Response to Lipid Mixtures in Wine Yeasts

por Mbuyane, Lethiwe L., Bauer, Florian F., Bloem, Audrey, Camarasa, Carole, Ortiz-Julien, Anne, Divol, Benoit
Publicado 2022

Integrating transcriptomics and metabolomics for the analysis of the aroma profiles of Saccharomyces cerevisiae strains from diverse origins

por Mendes, Inês, Sanchez, Isabelle, Franco-Duarte, Ricardo, Camarasa, Carole, Schuller, Dorit, Dequin, Sylvie, Sousa, Maria João
Publicado 2017

The evolution and role of the periplasmic asparaginase Asp3 in yeast

por Coral-Medina, Angela, Fenton, Darren A, Varela, Javier, Baranov, Pavel V, Camarasa, Carole, Morrissey, John P
Publicado 2022

Key role of lipid management in nitrogen and aroma metabolism in an evolved wine yeast strain

por Rollero, Stéphanie, Mouret, Jean-Roch, Sanchez, Isabelle, Camarasa, Carole, Ortiz-Julien, Anne, Sablayrolles, Jean-Marie, Dequin, Sylvie
Publicado 2016

Isotopic Tracers Unveil Distinct Fates for Nitrogen Sources during Wine Fermentation with Two Non-Saccharomyces Strains

por Su, Ying, Seguinot, Pauline, Bloem, Audrey, Ortiz-Julien, Anne, Heras, José María, Guillamón, José Manuel, Camarasa, Carole
Publicado 2020

Quantitative (13)C‐isotope labelling‐based analysis to elucidate the influence of environmental parameters on the production of fermentative aromas during wine fermentation

por Rollero, Stéphanie, Mouret, Jean‐Roch, Bloem, Audrey, Sanchez, Isabelle, Ortiz‐Julien, Anne, Sablayrolles, Jean‐Marie, Dequin, Sylvie, Camarasa, Carole
Publicado 2017

Torulaspora delbrueckii Phenotypic and Metabolic Profiling towards Its Biotechnological Exploitation

por Silva-Sousa, Flávia, Fernandes, Ticiana, Pereira, Fábio, Rodrigues, Diana, Rito, Teresa, Camarasa, Carole, Franco-Duarte, Ricardo, Sousa, Maria João
Publicado 2022

Adaptation of S. cerevisiae to Fermented Food Environments Reveals Remarkable Genome Plasticity and the Footprints of Domestication

por Legras, Jean-Luc, Galeote, Virginie, Bigey, Frédéric, Camarasa, Carole, Marsit, Souhir, Nidelet, Thibault, Sanchez, Isabelle, Couloux, Arnaud, Guy, Julie, Franco-Duarte, Ricardo, Marcet-Houben, Marina, Gabaldon, Toni, Schuller, Dorit, Sampaio, José Paulo, Dequin, Sylvie
Publicado 2018