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A dextran with unique rheological properties produced by the dextransucrase from Oenococcus kitaharae DSM 17330
(Carbohydrate Polymers. vol. 179, pp. 10-18, 2018)Article de revue -
Brettanomyces bruxellensis population survey reveals a diploid-triploid complex structured according to substrate of isolation and geographical distribution
(Scientific Reports. vol. 8, n° 1, pp. 1-13, 2018)Article de revue -
Brettanomyces bruxellensis wine isolates show high geographical dispersal and long persistence in cellars.
(PLoS ONE. vol. 14, n° 12, pp. 1-17, 2019-12-18)Article de revue -
Cellar temperature affects brettanomyces bruxellensis population and volatile phenols production in aging Bordeaux wines
(American Journal of Enology and Viticulture. vol. 71, pp. 1-9, 2020)Article de revue -
Pratique du sulfitage. Brettanomyces bruxellensis s'adapte !
(Union Girondine des Vins de Bordeaux. n° 1153, pp. 46-48, 2018)Article de revue -
Carbohydrate composition of red wines during early aging and incidence on spoilage by Brettanomyces bruxellensis.
(Food Microbiology. vol. 92, 2020-07-01)Article de revue -
Brettanomyces bruxellensis phenotypic diversity, tolerance to wine stress and wine spoilage ability
(Food Microbiology. vol. 87, pp. 1-10, 2020)Article de revue -
Microbiological, biochemical, physicochemical surface properties and biofilm forming ability of Brettanomyces bruxellensis
(Annals of Microbiology. vol. 69, n° 12, pp. 1217-1225, 2019)Article de revue -
Exopolysaccharides produced by Oenococcus oeni: From genomic and phenotypic analysis to technological valorization.
(Food Microbiology. vol. 53, n° Pt A, pp. 10-17, 2016-02-01)Article de revue -
Phylogenomic Analysis of Oenococcus oeni Reveals Specific Domestication of Strains to Cider and Wines.
(Genome Biology and Evolution. vol. 7, n° 6, pp. 1506-18, 2015-05-14)Article de revueLibre accès