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- Pedro L Almeida, Carla Margarida Castanheira de Sousa Gonçalves, +10 authors José Paulo Sampaio
- Nature communications
- 2014
In addition to Saccharomyces cerevisiae, the cryotolerant yeast species S. uvarum is also used for wine and cider fermentation but nothing is known about its natural history. Here we use a population… (More)
- Warren Albertin, Thierry Balliau, +4 authors Hervé Thiellement
- Genetics
- 2006
Polyploidization is a widespread process that results in the merger of two or more genomes in a common nucleus. To investigate modifications of gene expression occurring during allopolyploid… (More)
- Philippe Marullo, Chantal Mansour, +4 authors Denis Dubourdieu
- FEMS yeast research
- 2009
During red wine fermentation, high temperatures may cause stuck fermentation by affecting the physiology of fermenting yeast. This deleterious effect is the result of the complex interaction of… (More)
- Warren Albertin, Karine Alix, +5 authors Hervé Thiellement
- BMC Genomics
- 2006
Allopolyploidy is a preeminent process in plant evolution that results from the merger of distinct genomes in a common nucleus via inter-specific hybridization. Allopolyploid formation is usually… (More)
- Pierre Renault, Warren Albertin, Marina Bely
- Applied Microbiology and Biotechnology
- 2012
Alcoholic fermentation of grape must is a complex process, involving several yeast genera and species. The early stages in fermentation are dominated by non-Saccharomyces yeasts that are gradually… (More)
- Isabelle Masneuf-Pomarède, Marina Bely, Philippe Marullo, Warren Albertin
- Front. Microbiol.
- 2015
Saccharomyces cerevisiae is by far the most widely used yeast in oenology. However, during the last decade, several other yeasts species has been purposed for winemaking as they could positively… (More)
- Warren Albertin, Laura Chasseriaud, +5 authors Marina Bely
- PloS one
- 2014
The yeast Torulaspora delbrueckii is associated with several human activities including oenology, bakery, distillery, dairy industry, etc. In addition to its biotechnological applications, T.… (More)
- Warren Albertin, Philippe Marullo, +5 authors Delphine Sicard
- Journal of evolutionary biology
- 2009
Partial or whole-genome duplications have played a major role in the evolution of new species. We have investigated the variation of ploidy level in a panel of domesticated strains of Saccharomyces… (More)
- Warren Albertin, Aurélie Panfili, +6 authors Isabelle Masneuf-Pomarède
- Food microbiology
- 2014
Although many yeasts are useful for food production and beverage, some species may cause spoilage with important economic loss. This is the case of Dekkera/Brettanomyces bruxellensis, a contaminant… (More)
- Telma da Silva, Warren Albertin, +8 authors Philippe Marullo
- PloS one
- 2015
Despite its biotechnological interest, hybridization, which can result in hybrid vigor, has not commonly been studied or exploited in the yeast genus. From a diallel design including 55 intra- and… (More)