R. Tourdot-Marechal

发表

Membrane fluidity of stressed cells of Oenococcus oeni.

L. Beney, D. Gaboriau, C. Diviès, 2000, International journal of food microbiology.

Dehydration stress responses of yeasts Torulaspora delbrueckii, Metschnikowia pulcherrima and Lachancea thermotolerans: Effects of glutathione and trehalose biosynthesis.

F. Husson, P. Marechal, A. A. Câmara, 2019, Food microbiology.

Acid sensitivity of neomycin-resistant mutants of Oenococcus oeni: a relationship between reduction of ATPase activity and lack of malolactic activity.

L. Fortier, C. Diviès, J. Guzzo, 1999, FEMS microbiology letters.

Involvement of osmotic cell shrinkage on the proton extrusion rate in Saccharomyces cerevisiae.

P. Gervais, I. Martínez de Marañón, R. Tourdot-Marechal, 2001, International journal of food microbiology.

Osmotic stress affects the stability of freeze‐dried Lactobacillus buchneri R1102 as a result of intracellular betaine accumulation and membrane characteristics

V. Juillard, C. Béal, R. Tourdot-Maréchal, 2014, Journal of applied microbiology.

Oxidative stress resistance during dehydration of three non-Saccharomyces wine yeast strains.

F. Husson, R. Tourdot-Maréchal, P. Marechal, 2019, Food research international.

Wine microbiome: A dynamic world of microbial interactions

Youzhong Liu, P. Schmitt‐Kopplin, R. Gougeon, 2017, Critical reviews in food science and nutrition.

Use of Oenological Tannins to Protect the Colour of Rosé Wine in a Bioprotection Strategy with Metschnikowia pulcherrima

Géraldine Klein, H. Alexandre, N. Quijada-Morín, 2023, Foods.

Influence of nitrogen status in wine alcoholic fermentation.

H. Alexandre, R. Tourdot-Maréchal, Antoine Gobert, 2019, Food microbiology.

Yeast-yeast interactions revealed by aromatic profile analysis of Sauvignon Blanc wine fermented by single or co-culture of non-Saccharomyces and Saccharomyces yeasts.

Jordi Ballester, S. Vichi, J. Caixach, 2012, Food microbiology.

Inoculation of Torulaspora delbrueckii as a bio-protection agent in winemaking.

Maria Nikolantonaki, H. Alexandre, Christian Coelho, 2018, Food research international.

Microbiological and technological parameters impacting the chemical composition and sensory quality of kombucha.

C. Grandvalet, H. Alexandre, Antoine Martin, 2020, Comprehensive reviews in food science and food safety.

Cyclopropane fatty acid synthase from Oenococcus oeni: expression in Lactococcus lactis subsp. cremoris and biochemical characterization

C. Grandvalet, H. Alexandre, Thi Mai Huong To, 2015, Archives of Microbiology.

Effects of oxidoreduction potential combined with acetic acid, NaCl and temperature on the growth, acidification, and membrane properties of Lactobacillus plantarum.

Y. Waché, R. Cachon, C. Diviès, 2002, FEMS microbiology letters.

Cyclopropanation of Membrane Unsaturated Fatty Acids Is Not Essential to the Acid Stress Response of Lactococcus lactis subsp. cremoris

C. Grandvalet, R. Tourdot-Maréchal, Thi Mai Huong To, 2011, Applied and Environmental Microbiology.

Combined cold, acid, ethanol shocks in Oenococcus oeni: effects on membrane fluidity and cell viability.

S. Chu-Ky, J. Guzzo, P. Marechal, 2005, Biochimica et biophysica acta.

Non-Saccharomyces Yeasts Nitrogen Source Preferences: Impact on Sequential Fermentation and Wine Volatile Compounds Profile

Youzhong Liu, S. Vichi, Beatriz Quintanilla-Casas, 2017, Front. Microbiol..

Regulation of stress response in Oenococcus oeni as a function of environmental changes and growth phase.

M. Jobin, L. Fortier, D. Garmyn, 2000, International journal of food microbiology.

Dual effect of organic acids as a function of external pH in Oenococcus oeni

F. Remize, D. Garmyn, D. Linares, 2007, Archives of Microbiology.

A new approach for selection of Oenococcus oeni strains in order to produce malolactic starters.

N. Desroche, J. Guzzo, F. Coucheney, 2005, International journal of food microbiology.

Real-time PCR for characterizing the stress response of Oenococcus oeni in a wine-like medium.

N. Desroche, C. Grandvalet, J. Guzzo, 2006, Research in microbiology.

Changes in membrane lipid composition in ethanol- and acid-adapted Oenococcus oeni cells: characterization of the cfa gene by heterologous complementation.

S. Chu-Ky, C. Grandvalet, Marie Tollot, 2008, Microbiology.

Metschnikowia pulcherrima Influences the Expression of Genes Involved in PDH Bypass and Glyceropyruvic Fermentation in Saccharomyces cerevisiae

H. Alexandre, S. Rousseaux, V. David, 2017, Front. Microbiol..

Use of a Minimal Microbial Consortium to Determine the Origin of Kombucha Flavor

S. Vichi, C. Grandvalet, H. Alexandre, 2022, Frontiers in Microbiology.

Acidophilic behaviour of the malolactic bacterium Oenococcus oeni

L. Fortier, C. Diviès, J. Guzzo, 2002 .

Oxygen management during kombucha production: Roles of the matrix, microbial activity, and process parameters.

C. Grandvalet, H. Alexandre, François Verdier, 2022, Food microbiology.

Microbial Dynamics between Yeasts and Acetic Acid Bacteria in Kombucha: Impacts on the Chemical Composition of the Beverage

C. Grandvalet, H. Alexandre, Antoine Martin, 2020, Foods.

Obtaining functional membrane vesicles from Leuconostoc oenos to study l-malate transport mechanisms

C. Davies, J. Cavin, R. Tourdot-Marechal, 1994, Applied Microbiology and Biotechnology.

Transport of malic acid in Leuconostoc oenos strains defective in malolactic fermentation: a model to evaluate the kinetic parameters

C. Diviès, J. Cavin, Z. Drici-Cachon, 1993, Applied Microbiology and Biotechnology.

Induction of Oenococcus oeni H+-ATPase activity and mRNA transcription under acidic conditions.

B. Lee, L. Fortier, C. Diviès, 2003, FEMS microbiology letters.

Typical metabolic traits of two Oenococcus oeni strains isolated from Valpolicella wines

F. Dellaglio, J. Guzzo, G. Zapparoli, 2004, Letters in applied microbiology.

Absence of Malolactic Activity Is a Characteristic of H+-ATPase-Deficient Mutants of the Lactic Acid Bacterium Oenococcus oeni

J. Guzzo, R. Tourdot-Maréchal, D. Galland, 2003, Applied and Environmental Microbiology.

Non-Targeted Metabolomic Analysis of the Kombucha Production Process

P. Schmitt‐Kopplin, Rémy Romanet, C. Grandvalet, 2022, Metabolites.

Shedding Light on the Formation and Structure of Kombucha Biofilm Using Two-Photon Fluorescence Microscopy

C. Grandvalet, H. Alexandre, François Verdier, 2021, Frontiers in Microbiology.

Membrane fatty acid composition and fluidity are involved in the resistance to freezing of Lactobacillus buchneri R1102 and Bifidobacterium longum R0175

M. Bouix, C. Béal, S. Louesdon, 2014, Microbial biotechnology.

Bio-Protection as an Alternative to Sulphites: Impact on Chemical and Microbial Characteristics of Red Wines

D. Peyron, Jordi Ballester, P. Schmitt‐Kopplin, 2020, Frontiers in Microbiology.

High-throughput sequencing of amplicons for monitoring yeast biodiversity in must and during alcoholic fermentation

L. Ranjard, S. Terrat, H. Alexandre, 2014, Journal of Industrial Microbiology & Biotechnology.

Microbial Interactions in Kombucha through the Lens of Metabolomics

P. Schmitt‐Kopplin, C. Grandvalet, C. Roullier-Gall, 2022, Metabolites.

Effect of ageing on lees and distillation process on fermented sugarcane molasses for the production of rum.

Peio Elichiry-Ortiz, Christian Coelho, R. Tourdot-Maréchal, 2020, Food chemistry.

Evolution in Composition of Kombucha Consortia over Three Consecutive Years in Production Context

C. Grandvalet, H. Alexandre, François Verdier, 2022, Foods.

Bio-protection in oenology by Metschnikowia pulcherrima: from field results to scientific inquiry

Géraldine Klein, H. Alexandre, B. Bach, 2023, Frontiers in Microbiology.

Bioprotection on Chardonnay Grape: Limits and Impacts of Settling Parameters

C. Honoré-Chedozeau, H. Alexandre, B. Bach, 2022, Australian Journal of Grape and Wine Research.

Unsaturated fatty acids from food and in the growth medium improve growth of Bacillus cereus under cold and anaerobic conditions.

C. Nguyen-the, Sébastien Dupont, L. Beney, 2013, Food microbiology.