Publications by authors named "Benoit Divol"

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The cellular symphony of redox cofactor management by yeasts in wine fermentation.
James D Duncan, Mathabatha E Setati, Benoit Divol

Int J Food Microbiol· January 2025

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Oxygen alters redox cofactor dynamics and induces metabolic shifts in Saccharomyces cerevisiae during alcoholic fermentation.
James D Duncan, Hugo Devillers, Carole Camarasa, Mathabatha E Setati, Benoit Divol

Food Microbiol· December 2024

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Physical cell-cell contact elicits specific transcriptomic responses in wine yeast species.
Natasha A Luyt, Riaan N de Witt, Benoit Divol, Hugh G Patterton, Mathabatha E Setati

Microbiol Spectr· August 2024

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Differences in the management of intracellular redox state between wine yeast species dictate their fermentation performances and metabolite production.
Viwe Tyibilika, Mathabatha E Setati, Audrey Bloem, Benoit Divol, Carole Camarasa

Int J Food Microbiol· February 2024

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Nicotinic acid availability impacts redox cofactor metabolism in Saccharomyces cerevisiae during alcoholic fermentation.
James D Duncan, Mathabatha E Setati, Benoit Divol

FEMS Yeast Res· January 2024

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Exploring fermentative metabolic response to varying exogenous supplies of redox cofactor precursors in selected wine yeast species.
Viwe Tyibilika, Mathabatha E Setati, Audrey Bloem, Benoit Divol, Carole Camarasa

FEMS Yeast Res· January 2024

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Characterization of Mannoprotein Structural Diversity in Wine Yeast Species.
Carla Snyman, Julie Mekoue Nguela, Nathalie Sieczkowski, Benoit Divol, Matteo Marangon

J Agric Food Chem· December 2023

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Corrigendum to "Redox cofactor metabolism in Saccharomyces cerevisiae and its impact on the production of alcoholic fermentation end-products" [Food Res. Int. 163 (2023) 112276].
James D Duncan, Mathabatha E Setati, Benoit Divol

Food Res Int· November 2023

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Redox cofactor metabolism in Saccharomyces cerevisiae and its impact on the production of alcoholic fermentation end-products.
James D Duncan, Mathabatha E Setati, Benoit Divol

Food Res Int· January 2023

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Species-Dependent Metabolic Response to Lipid Mixtures in Wine Yeasts.
Lethiwe L Mbuyane, Florian F Bauer, Audrey Bloem, Carole Camarasa, Anne Ortiz-Julien, Benoit Divol

Front Microbiol· May 2022

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Exploring the phenotypic diversity of oenological traits in Kluyveromyces marxianus strains.
Barend Erasmus, Benoit Divol

FEMS Yeast Res· March 2022

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Comparative uptake of exogenous thiamine and subsequent metabolic footprint in Saccharomyces cerevisiae and Kluyveromyces marxianus under simulated oenological conditions.
Pieter W J Labuschagne, Stéphanie Rollero, Benoit Divol

Int J Food Microbiol· September 2021

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Phenotypic characterization of cell-to-cell interactions between two yeast species during alcoholic fermentation.
Natasha Alethea Luyt, Sandra Beaufort, Benoit Divol, Mathabatha Evodia Setati, Patricia Taillandier

World J Microbiol Biotechnol· September 2021

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Nitrogen metabolism in three non-conventional wine yeast species: A tool to modulate wine aroma profiles.
Stéphanie Rollero, Audrey Bloem, Jeanne Brand, Anne Ortiz-Julien, Carole Camarasa, Benoit Divol

Food Microbiol· April 2021

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Optimised Extraction and Preliminary Characterisation of Mannoproteins from Non- Wine Yeasts.
Carla Snyman, Julie Mekoue Nguela, Nathalie Sieczkowski, Matteo Marangon, Benoit Divol

Foods· April 2021

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The metabolism of lipids in yeasts and applications in oenology.
Lethiwe Lynett Mbuyane, Florian Franz Bauer, Benoit Divol

Food Res Int· March 2021

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Transcriptomics unravels the adaptive molecular mechanisms of Brettanomyces bruxellensis under SO stress in wine condition.
Federica Valdetara, Miha Škalič, Daniela Fracassetti, Marli Louw, Concetta Compagno, Benoit Divol

Food Microbiol· September 2020

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A comparison of the nitrogen metabolic networks of Kluyveromyces marxianus and Saccharomyces cerevisiae.
Stéphanie Rollero, Audrey Bloem, Anne Ortiz-Julien, Florian F Bauer, Carole Camarasa, Benoit Divol

Environ Microbiol· November 2019

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The utilisation of nitrogenous compounds by commercial non-Saccharomyces yeasts associated with wine.
Kelly J Prior, Florian F Bauer, Benoit Divol

Food Microbiol· June 2019

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Lachancea yeast species: Origin, biochemical characteristics and oenological significance.
Tristan Jade Porter, Benoit Divol, Mathabatha Evodia Setati

Food Res Int· May 2019

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Investigating the biochemical and fermentation attributes of Lachancea species and strains: Deciphering the potential contribution to wine chemical composition.
Tristan Jade Porter, Benoit Divol, Mathabatha Evodia Setati

Int J Food Microbiol· February 2019

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Torulaspora delbrueckii produces high levels of C5 and C6 polyols during wine fermentations.
Lethiwe L Mbuyane, Marli de Kock, Florian F Bauer, Benoit Divol

FEMS Yeast Res· November 2018

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Kluyveromyces marxianus Secretes a Pectinase in Shiraz Grape Must That Impacts Technological Properties and Aroma Profile of Wine.
Stéphanie Rollero, Anscha J J Zietsman, Fanny Buffetto, Julia Schückel, Anne Ortiz-Julien, Benoit Divol

J Agric Food Chem· November 2018

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Fermentation performances and aroma production of non-conventional wine yeasts are influenced by nitrogen preferences.
Stéphanie Rollero, Audrey Bloem, Anne Ortiz-Julien, Carole Camarasa, Benoit Divol

FEMS Yeast Res· August 2018

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Yeast Cell Wall Chitin Reduces Wine Haze Formation.
Thulile Ndlovu, Benoit Divol, Florian F Bauer

Appl Environ Microbiol· July 2018

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