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  1. Article: Bio-protection in oenology by

    Puyo, Maëlys / Simonin, Scott / Bach, Benoit / Klein, Géraldine / Alexandre, Hervé / Tourdot-Maréchal, Raphaëlle

    Frontiers in microbiology

    2023  Volume 14, Page(s) 1252973

    Abstract: Finding alternatives to the use of chemical inputs to preserve the sanitary and organoleptic quality of food and beverages is essential to meet public health requirements and consumer preferences. In oenology, numerous manufacturers already offer a ... ...

    Abstract Finding alternatives to the use of chemical inputs to preserve the sanitary and organoleptic quality of food and beverages is essential to meet public health requirements and consumer preferences. In oenology, numerous manufacturers already offer a diverse range of bio-protection yeasts to protect must against microbiological alterations and therefore limit or eliminate sulphites during winemaking. Bio-protection involves selecting non-
    Language English
    Publishing date 2023-08-17
    Publishing country Switzerland
    Document type Journal Article ; Review
    ZDB-ID 2587354-4
    ISSN 1664-302X
    ISSN 1664-302X
    DOI 10.3389/fmicb.2023.1252973
    Database MEDical Literature Analysis and Retrieval System OnLINE

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  2. Article: Competition for Nitrogen Resources: An Explanation of the Effects of a Bioprotective Strain

    Puyo, Maëlys / Scalabrino, Léa / Romanet, Rémy / Simonin, Scott / Klein, Géraldine / Alexandre, Hervé / Tourdot-Maréchal, Raphaëlle

    Foods (Basel, Switzerland)

    2024  Volume 13, Issue 5

    Abstract: As a biological alternative to the antimicrobial action of ... ...

    Abstract As a biological alternative to the antimicrobial action of SO
    Language English
    Publishing date 2024-02-27
    Publishing country Switzerland
    Document type Journal Article
    ZDB-ID 2704223-6
    ISSN 2304-8158
    ISSN 2304-8158
    DOI 10.3390/foods13050724
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  3. Article: Identification of Key Parameters Inducing Microbial Modulation during Backslopped Kombucha Fermentation.

    Daval, Claire / Tran, Thierry / Verdier, François / Martin, Antoine / Alexandre, Hervé / Grandvalet, Cosette / Tourdot-Maréchal, Raphaëlle

    Foods (Basel, Switzerland)

    2024  Volume 13, Issue 8

    Abstract: The aim of this study was to assess the impact of production parameters on the reproducibility of kombucha fermentation over several production cycles based on backslopping. Six conditions with varying oxygen accessibility (specific interface surface) ... ...

    Abstract The aim of this study was to assess the impact of production parameters on the reproducibility of kombucha fermentation over several production cycles based on backslopping. Six conditions with varying oxygen accessibility (specific interface surface) and initial acidity (through the inoculation rate) of the cultures were carried out and compared to an original kombucha consortium and a synthetic consortium assembled from yeasts and bacteria isolated from the original culture. Output parameters monitored were microbial populations, biofilm weight, key physico-chemical parameters and metabolites. Results highlighted the existence of phases in microbial dynamics as backslopping cycles progressed. The transitions between phases occurred faster for the synthetic consortium compared to the original kombucha. This led to microbial dynamics and fermentative kinetics that were reproducible over several cycles but that could also deviate and shift abruptly to different behaviors. These changes were mainly induced by an increase in the
    Language English
    Publishing date 2024-04-12
    Publishing country Switzerland
    Document type Journal Article
    ZDB-ID 2704223-6
    ISSN 2304-8158
    ISSN 2304-8158
    DOI 10.3390/foods13081181
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  4. Article ; Online: Use of Oenological Tannins to Protect the Colour of Rosé Wine in a Bioprotection Strategy with Metschnikowia pulcherrima

    Puyo, Maëlys / Simonin, Scott / Klein, Géraldine / David-Vaizant, Vanessa / Quijada-Morín, Natalia / Alexandre, Hervé / Tourdot-Maréchal, Raphaëlle

    Foods. 2023 Feb. 08, v. 12, no. 4

    2023  

    Abstract: Although bioprotection is now recognised as an alternative to SO₂ for limiting microbial spoilage, it does not guarantee protection against oxidation. This limits its application, more specifically for rosé winemaking. Oenological tannins present ... ...

    Abstract Although bioprotection is now recognised as an alternative to SO₂ for limiting microbial spoilage, it does not guarantee protection against oxidation. This limits its application, more specifically for rosé winemaking. Oenological tannins present antioxidant properties, which could represent an interesting alternative to SO₂ to protect must and wines against oxidation. A combination of the inoculation of a bioprotectant yeast strain and the addition of oenological tannins was tested to eliminate sulfites during the pre-fermentative step of rosé winemaking. In this experiment carried out in a winery, two oenological tannins were compared: quebracho and gall nut tannins. The antioxidant efficiency of tannins was compared to that of SO₂. Colorimetric assays associated with chemical analyses of anthocyanins and phenolic compounds confirmed that the use of bioprotection alone did not protect the wine from oxidation. An addition of oenological tannins on musts stabilized the colour of bioprotected rosé wine in a similar way that SO₂ addition did. Quebracho tannins appeared more efficient than gall nut tannins. The colour differences observed cannot be explained either by the concentration or forms of anthocyanins. However, the addition of tannins led to better protection of oxidation-sensitive phenolic compounds comparable to that obtained with the addition of sulfites.
    Keywords Metschnikowia pulcherrima ; anthocyanins ; antioxidants ; color ; colorimetry ; oxidation ; spoilage ; sulfites ; winemaking ; wines ; yeasts
    Language English
    Dates of publication 2023-0208
    Publishing place Multidisciplinary Digital Publishing Institute
    Document type Article ; Online
    ZDB-ID 2704223-6
    ISSN 2304-8158
    ISSN 2304-8158
    DOI 10.3390/foods12040735
    Database NAL-Catalogue (AGRICOLA)

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

    Tran, Thierry / Verdier, François / Martin, Antoine / Alexandre, Hervé / Grandvalet, Cosette / Tourdot-Maréchal, Raphaëlle

    Food microbiology. 2022 Aug., v. 105

    2022  

    Abstract: Oxygen plays a key role in kombucha production, since the production of main organic acids, acetic and gluconic acids, is performed through acetic acid bacteria's oxidative metabolism. Oxygen consumption during traditional kombucha production was ... ...

    Abstract Oxygen plays a key role in kombucha production, since the production of main organic acids, acetic and gluconic acids, is performed through acetic acid bacteria's oxidative metabolism. Oxygen consumption during traditional kombucha production was investigated by comparing kombucha to mono and cocultures in sugared tea of microorganisms isolated from kombucha. Two yeasts, Brettanomyces bruxellensis and Hanseniaspora valbyensis and one acetic acid bacterium Acetobacter indonesiensis were used. Results showed that tea compounds alone were mainly responsible for oxygen depletion during the first 24 h following inoculation. During the first 7 days phase of production in open vessel, the liquid surface was therefore the only access to oxygen for microorganisms, as anaerobic conditions were sustained below this area. During the 5 days second phase of production after bottling, comparison of cultures with different microbial compositions showed that oxygen was efficiently depleted in the head space of the bottles in 3–6 h if the acetic acid bacterium was present. Lower access to oxygen after bottling stimulated ethanol production in B. bruxellensis and H. valbyensis cocultures with or without A. indonesiensis. This study provides insights into the management of oxygen and the roles of the tea and the biofilm during kombucha production.
    Keywords Acetobacter indonesiensis ; Dekkera bruxellensis ; Hanseniaspora ; acetic acid ; acetic acid bacteria ; aerobiosis ; biofilm ; coculture ; ethanol production ; food microbiology ; headspace analysis ; kombucha ; liquids ; microbial activity ; oxygen ; oxygen consumption ; tea
    Language English
    Dates of publication 2022-08
    Publishing place Elsevier Ltd
    Document type Article
    ZDB-ID 50892-5
    ISSN 1095-9998 ; 0740-0020
    ISSN (online) 1095-9998
    ISSN 0740-0020
    DOI 10.1016/j.fm.2022.104024
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    In stock of ZB MED Bonn / Germany

    Z 4306: Show issues

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

    Tran, Thierry / Verdier, François / Martin, Antoine / Alexandre, Hervé / Grandvalet, Cosette / Tourdot-Maréchal, Raphaëlle

    Food microbiology

    2022  Volume 105, Page(s) 104024

    Abstract: Oxygen plays a key role in kombucha production, since the production of main organic acids, acetic and gluconic acids, is performed through acetic acid bacteria's oxidative metabolism. Oxygen consumption during traditional kombucha production was ... ...

    Abstract Oxygen plays a key role in kombucha production, since the production of main organic acids, acetic and gluconic acids, is performed through acetic acid bacteria's oxidative metabolism. Oxygen consumption during traditional kombucha production was investigated by comparing kombucha to mono and cocultures in sugared tea of microorganisms isolated from kombucha. Two yeasts, Brettanomyces bruxellensis and Hanseniaspora valbyensis and one acetic acid bacterium Acetobacter indonesiensis were used. Results showed that tea compounds alone were mainly responsible for oxygen depletion during the first 24 h following inoculation. During the first 7 days phase of production in open vessel, the liquid surface was therefore the only access to oxygen for microorganisms, as anaerobic conditions were sustained below this area. During the 5 days second phase of production after bottling, comparison of cultures with different microbial compositions showed that oxygen was efficiently depleted in the head space of the bottles in 3-6 h if the acetic acid bacterium was present. Lower access to oxygen after bottling stimulated ethanol production in B. bruxellensis and H. valbyensis cocultures with or without A. indonesiensis. This study provides insights into the management of oxygen and the roles of the tea and the biofilm during kombucha production.
    MeSH term(s) Acetic Acid/metabolism ; Bacteria ; Fermentation ; Oxygen/metabolism ; Tea/microbiology
    Chemical Substances Tea ; Acetic Acid (Q40Q9N063P) ; Oxygen (S88TT14065)
    Language English
    Publishing date 2022-03-17
    Publishing country England
    Document type Journal Article
    ZDB-ID 50892-5
    ISSN 1095-9998 ; 0740-0020
    ISSN (online) 1095-9998
    ISSN 0740-0020
    DOI 10.1016/j.fm.2022.104024
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    In stock of ZB MED Cologne/Königswinter

    Zs.A 4667: Show issues Location:
    Je nach Verfügbarkeit (siehe Angabe bei Bestand)
    bis Jg. 1994: Bestellungen von Artikeln über das Online-Bestellformular
    Jg. 1995 - 2021: Lesesall (2.OG)
    ab Jg. 2022: Lesesaal (EG)

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  7. Article: Bioprotection Efficiency of

    Puyo, Maëlys / Mas, Perrine / Roullier-Gall, Chloé / Romanet, Rémy / Lebleux, Manon / Klein, Géraldine / Alexandre, Hervé / Tourdot-Maréchal, Raphaëlle

    Foods (Basel, Switzerland)

    2023  Volume 12, Issue 21

    Abstract: ... ...

    Abstract Three
    Language English
    Publishing date 2023-10-26
    Publishing country Switzerland
    Document type Journal Article
    ZDB-ID 2704223-6
    ISSN 2304-8158
    ISSN 2304-8158
    DOI 10.3390/foods12213927
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  8. Article: Use of Oenological Tannins to Protect the Colour of Rosé Wine in a Bioprotection Strategy with

    Puyo, Maëlys / Simonin, Scott / Klein, Géraldine / David-Vaizant, Vanessa / Quijada-Morín, Natalia / Alexandre, Hervé / Tourdot-Maréchal, Raphaëlle

    Foods (Basel, Switzerland)

    2023  Volume 12, Issue 4

    Abstract: Although bioprotection is now recognised as an alternative to ... ...

    Abstract Although bioprotection is now recognised as an alternative to SO
    Language English
    Publishing date 2023-02-08
    Publishing country Switzerland
    Document type Journal Article
    ZDB-ID 2704223-6
    ISSN 2304-8158
    ISSN 2304-8158
    DOI 10.3390/foods12040735
    Database MEDical Literature Analysis and Retrieval System OnLINE

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  9. Article ; Online: Must protection, sulfites versus bioprotection: A metabolomic study.

    Lebleux, Manon / Alexandre, Hervé / Romanet, Rémy / Ballester, Jordi / David-Vaizant, Vanessa / Adrian, Marielle / Tourdot-Maréchal, Raphaëlle / Rouiller-Gall, Chloé

    Food research international (Ottawa, Ont.)

    2023  Volume 173, Issue Pt 2, Page(s) 113383

    Abstract: The reduction of chemical inputs in wine has become one of the main challenges of the wine industry. One of the alternatives to sulfites developed is bioprotection, which consists in using non-Saccharomyces strains to prevent microbial deviation. However, ...

    Abstract The reduction of chemical inputs in wine has become one of the main challenges of the wine industry. One of the alternatives to sulfites developed is bioprotection, which consists in using non-Saccharomyces strains to prevent microbial deviation. However, the impact of substituting sulfites by bioprotection on the final wine remains poorly studied. For the first time, we characterized this impact on Chardonnay wine through an integrative approach. Interestingly, physico-chemical analysis did not reveal any difference between both treatments regarding classical oenological parameters. Nevertheless, bioprotection did not seem to provide as much protection against oxidation as sulfites, as observed through phenolic compound analysis. At a deeper level, untargeted metabolomic analyses revealed substantial changes in wine composition according to must treatment. In particular, the specific footprint of each treatment revealed an impact on nitrogen-containing compounds. This observation could be related to modifications in S. cerevisiae metabolism, in particular amino acid biosynthesis and tryptophan metabolism pathways. Thus, the type of must treatment seemed to impact metabolic fluxes of yeast differently, leading to the production of different compounds. For example, we observed glutathione and melatonin, compounds with antioxidant properties, which were enhanced with sulfites, but not with bioprotection. However, despite substantial modifications in wines regarding their chemical composition, the change in must treatment did not seem to impact the sensory profile of wine. This integrative approach has provided relevant new insights on the impact of sulfite substitution by bioprotection on Chardonnay wines.
    MeSH term(s) Sulfites ; Saccharomyces cerevisiae ; Fermentation ; Wine/analysis ; Metabolomics
    Chemical Substances Sulfites
    Language English
    Publishing date 2023-08-18
    Publishing country Canada
    Document type Journal Article ; Research Support, Non-U.S. Gov't
    ZDB-ID 1111695-x
    ISSN 1873-7145 ; 0963-9969
    ISSN (online) 1873-7145
    ISSN 0963-9969
    DOI 10.1016/j.foodres.2023.113383
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    In stock of ZB MED Bonn / Germany

    Z 2972: Show issues

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  10. Article ; Online: Influence of spontaneous, "pied de cuve" and commercial dry yeast fermentation strategies on wine molecular composition and sensory properties.

    Álvarez-Barragán, Joyce / Mallard, Jérôme / Ballester, Jordi / David, Vanessa / Vichy, Stephania / Tourdot-Maréchal, Raphaëlle / Alexandre, Hervé / Roullier-Gall, Chloé

    Food research international (Ottawa, Ont.)

    2023  Volume 174, Issue Pt 2, Page(s) 113648

    Abstract: While most producers in recent decades have relied on commercial yeasts (ADY) as their primary choice given their reliability and reproducibility, the fear of standardising the taste and properties of wine has led to the employment of alternative ... ...

    Abstract While most producers in recent decades have relied on commercial yeasts (ADY) as their primary choice given their reliability and reproducibility, the fear of standardising the taste and properties of wine has led to the employment of alternative strategies that involve autochthonous yeasts such as pied de cuve (PdC) and spontaneous fermentation (SF). However, the impact of different fermentation strategies on wine has been a subject of debate and speculation. Consequently, this study describes, for the first time, the differences between the three kinds of fermentation at the metabolomic, chemical, and sensory levels in two wines: Chardonnay and Pinot Noir. The results showed how the yeast chosen significantly impacted the molecular composition of the wines, as revealed by metabolomic analysis that identified biomarkers with varying chemical compositions according to the fermentation modality. Notably, higher numbers of lipid markers were found for SF and PdC than ADY, which contained more peptides. Key molecules from the metabolic amino acid pathway, which are addressed in this article, showed evidence of such variations. In addition, the analysis of volatile aromatic compounds revealed an increase in groups of compounds specific to each fermentation. The sensorial analysis of Chardonnay wine showed a more qualitative sensory outcome (Higher fruit intensity) for ADY and SF compared to PdC. Our finding challenges the common speculation among wine producers that autochthonous yeast fermentations may offer greater complexity and uniqueness in comparison to commercial yeast fermentations.
    MeSH term(s) Saccharomyces cerevisiae/metabolism ; Wine/analysis ; Fermentation ; Reproducibility of Results ; Yeast, Dried
    Language English
    Publishing date 2023-10-29
    Publishing country Canada
    Document type Journal Article
    ZDB-ID 1111695-x
    ISSN 1873-7145 ; 0963-9969
    ISSN (online) 1873-7145
    ISSN 0963-9969
    DOI 10.1016/j.foodres.2023.113648
    Database MEDical Literature Analysis and Retrieval System OnLINE

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    In stock of ZB MED Bonn / Germany

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