S Dequin

Summary

Affiliation: Institut National de la Recherche Agronomique
Country: France

Publications

  1. ncbi request reprint The potential of genetic engineering for improving brewing, wine-making and baking yeasts
    S Dequin
    UMR Sciences pour l eonologie, Microbiologie et Technologie des Fermentations, INRA, Montpellier, France
    Appl Microbiol Biotechnol 56:577-88. 2001
  2. ncbi request reprint Global gene expression during short-term ethanol stress in Saccharomyces cerevisiae
    H Alexandre
    UMR Sciences pour l'Oenologie, Microbiologie et Technologie des Fermentations, IPV, INRA, Place Viala, 34060 Montpellier Cedex 01, France
    FEBS Lett 498:98-103. 2001
  3. ncbi request reprint Glycerol formation during wine fermentation is mainly linked to Gpd1p and is only partially controlled by the HOG pathway
    F Remize
    UMR Sciences pour l Oenologie, Microbiologie et de Technologie des Fermentations, INRA, 2 place Viala, F 34060 Montpellier Cedex 1, France
    Yeast 20:1243-53. 2003

Collaborators

  • F Remize
  • H Alexandre
  • B Cambon
  • L Barnavon
  • V Ansanay-Galeote
  • B Blondin

Detail Information

Publications3

  1. ncbi request reprint The potential of genetic engineering for improving brewing, wine-making and baking yeasts
    S Dequin
    UMR Sciences pour l eonologie, Microbiologie et Technologie des Fermentations, INRA, Montpellier, France
    Appl Microbiol Biotechnol 56:577-88. 2001
    ....
  2. ncbi request reprint Global gene expression during short-term ethanol stress in Saccharomyces cerevisiae
    H Alexandre
    UMR Sciences pour l'Oenologie, Microbiologie et Technologie des Fermentations, IPV, INRA, Place Viala, 34060 Montpellier Cedex 01, France
    FEBS Lett 498:98-103. 2001
    ..It appears that a large number of the up-regulated genes are involved in energy metabolism. Thus, 'management' of the energy pool (especially ATP) seems to constitute an ethanol stress response and to involve different mechanisms...
  3. ncbi request reprint Glycerol formation during wine fermentation is mainly linked to Gpd1p and is only partially controlled by the HOG pathway
    F Remize
    UMR Sciences pour l Oenologie, Microbiologie et de Technologie des Fermentations, INRA, 2 place Viala, F 34060 Montpellier Cedex 1, France
    Yeast 20:1243-53. 2003
    ..The results also demonstrate that the HOG pathway exerts only limited control over GPD1 expression and glycerol production during wine fermentation...