Audrey BLOEM

52
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Publications

Arôme de Champignon Frais (ACF) : Dernières avancées scientifiques

Léa Delcros , Eléonore Augès , Héloise Mahé , Sylvie Collas , Marion Hervé et al.
Le vigneron Champenois, 2024, pp.34-43
Article dans une revue hal-04957153 v1

Differences in the management of intracellular redox state between wine yeast species dictate their fermentation performances and metabolite production

Viwe Tyibilika , Mathabatha Setati , Audrey Bloem , Benoit Divol , Carole Camarasa
International Journal of Food Microbiology, 2024, 411, pp.110537. ⟨10.1016/j.ijfoodmicro.2023.110537⟩
Article dans une revue hal-04573544 v1
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Two-Stage Screening of Metschnikowia spp. Bioprotective Properties: From Grape Juice to Fermented Must by Saccharomyces cerevisiae

Julie Aragno , Pascale Fernandez-Valle , Angèle Thiriet , Cécile Grondin , Jean-Luc Legras et al.
Microorganisms, 2024, 12 (8), pp.1659. ⟨10.3390/microorganisms12081659⟩
Article dans une revue hal-04804868 v1

Exploring fermentative metabolic response to varying exogenous supplies of redox cofactor precursors in selected wine yeast species

Viwe Tyibilika , Mathabatha Setati , Audrey Bloem , Benoit Divol , Carole Camarasa
FEMS Yeast Research, 2024, 24, pp.104270. ⟨10.1093/femsyr/foae029⟩
Article dans une revue hal-04945702 v1
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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 et al.
Frontiers in Microbiology, 2022, 13, ⟨10.3389/fmicb.2022.823581⟩
Article dans une revue hal-03696796 v1
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New Insights into the Origin of Volatile Sulfur Compounds during Wine Fermentation and Their Evolution during Aging

Rafael Jiménez-Lorenzo , Vincent Farines , Jean-Marie Sablayrolles , Carole Camarasa , Audrey Bloem
Fermentation, 2022, 8 (4), ⟨10.3390/fermentation8040139⟩
Article dans une revue hal-03671995 v1

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 et al.
Food Microbiology, 2021, 94, ⟨10.1016/j.fm.2020.103650⟩
Article dans une revue hal-02955538 v1
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Influence of single nitrogen compounds on growth and fermentation performance of Starmerella bacillaris and Saccharomyces cerevisiae during alcoholic fermentation

Vasileios Englezos , Cocolin Luca , Kalliopi Rantsiou , Anne Julien Ortiz , Audrey Bloem et al.
Applied and Environmental Microbiology, 2021, 87 (5), ⟨10.1128/AEM.02485-20⟩
Article dans une revue hal-02966060 v1
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How to modulate the formation of negative volatile sulfur compounds during wine fermentation?

Rafael Jimenez-Lorenzo , Audrey Bloem , Vincent Farines , Jean-Marie Sablayrolles , Carole Camarasa
FEMS Yeast Research, 2021, 21 (5), ⟨10.1093/femsyr/foab038⟩
Article dans une revue hal-03361940 v1

Analysing the impact of the nature of the nitrogen source on the formation of volatile compounds to unravel the aroma metabolism of two non-Saccharomyces strains

Pauline Seguinot , Audrey Bloem , Pascale Brial , Emmanuelle Meudec , Anne Ortiz-Julien et al.
International Journal of Food Microbiology, 2020, 316, pp.1-12. ⟨10.1016/j.ijfoodmicro.2019.108441⟩
Article dans une revue hal-02500407 v1
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Isotopic Tracers Unveil Distinct Fates for Nitrogen Sources during Wine Fermentation with Two Non-Saccharomyces Strains

Ying Su , Pauline Seguinot , Audrey Bloem , Anne Ortiz-Julien , José María Heras et al.
Microorganisms, 2020, 8 (6), ⟨10.3390/microorganisms8060904⟩
Article dans une revue hal-02919767 v1
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Dispersive Liquid–Liquid Microextraction for the Quantitation of Terpenes in Wine

G. Bergler , Valérie Nolleau , Christian Picou , M. Perez , A. Ortiz-Julien et al.
Journal of Agricultural and Food Chemistry, 2020, 68 (47), pp.13302-13309. ⟨10.1021/acs.jafc.9b08222⟩
Article dans une revue hal-02927841 v1

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 et al.
Environmental Microbiology, 2019, 16 p. ⟨10.1111/1462-2920.14756⟩
Article dans une revue hal-02274471 v1

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 Research, 2018, 18 (5), 11 p. ⟨10.1093/femsyr/foy055⟩
Article dans une revue hal-01958287 v1
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Specific phenotypic traits of Starmerella bacillaris related to nitrogen source consumption and central carbon metabolite production during wine fermentation

Vasileios Englezos , Luca Cocolin , Kalliopi Rantsiou , Anne Ortiz-Julien , Audrey Bloem et al.
Applied and Environmental Microbiology, 2018, 84 (16), ⟨10.1128/AEM.00797-18⟩
Article dans une revue hal-01918072 v1
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Altered fermentation performances, growth, and metabolic footprints reveal competition for nutrients between yeast species inoculated in synthetic grape juice-like medium

Stephanie Rollero , Audrey Bloem , Anne Ortiz-Julien , Carole Camarasa , Benoit Divol
Frontiers in Microbiology, 2018, 9, 12 p. ⟨10.3389/fmicb.2018.00196⟩
Article dans une revue hal-01837840 v1

Workflow based on the combination of isotopic tracer experiments to investigate microbial metabolism of multiple nutrient sources

Audrey Bloem , Stephanie Rollero , Pauline Seguinot , Lucie Crépin , Marc Perez et al.
Journal of visualized experiments : JoVE, 2018, 131, ⟨10.3791/56393⟩
Article dans une revue hal-01837843 v1

Management of multiple nitrogen sources during wine fermentation by Saccharomyces cerevisiae

Lucie Crepin , Nhat My Truong , Audrey Bloem , Isabelle Sanchez , Sylvie Dequin et al.
Applied and Environmental Microbiology, 2017, 85 (4), pp.21. ⟨10.1128/aem.02617-16⟩
Article dans une revue hal-01606184 v1
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Quantitative 13 C-isotope labelling-based analysis to elucidate the influence of environmental parameters on the production of fermentative aromas during wine fermentation

Stéphanie Rollero , Jean-Roch Mouret , Audrey Bloem , Isabelle Sanchez , Anne Ortiz-Julien et al.
Microbial Biotechnology, 2017, 14 p. ⟨10.1111/1751-7915.12749⟩
Article dans une revue hal-01606296 v1
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Metabolic impact of redox cofactor perturbations on the formation of aroma compounds in Saccharomyces cerevisiae.

Audrey Bloem , Isabelle Sanchez , Sylvie Dequin , Carole Camarasa
Applied and Environmental Microbiology, 2016, 82 (1), pp.174-183. ⟨10.1128/AEM.02429-15⟩
Article dans une revue hal-01837759 v1

Comment la nutrition azotée influe-t-elle sur la production d'arômes?

Lucie Crépin , Nhat-My Truong , Stéphanie Rollero , Audrey Bloem , Isabelle Sanchez et al.
Revue Française d'Oenologie, 2015, 271, pp.8-10
Article dans une revue hal-01604946 v1

Combined effects of nutrients and temperature on the production of fermentative aromas by Saccharomyces cerevisiae during wine fermentation.

Stéphanie Rollero , Audrey Bloem , Carole Camarasa , Isabelle Sanchez , Anne Ortiz-Julien et al.
Applied Microbiology and Biotechnology, 2015, 99 (5), pp.2291-2304. ⟨10.1007/s00253-014-6210-9⟩
Article dans une revue hal-01837726 v1

Hydrolysis of glycosidically bound flavour compounds from oak wood by Oenococcus oeni

Audrey Bloem , Aline Lonvaud , Gilles de Revel
Food Microbiology, 2008, 25 (1), pp.99-104. ⟨10.1016/j.fm.2007.07.009⟩
Article dans une revue istex hal-02664886 v1

Vanillin production from simple phenols by wine-associated lactic acid bacteria

Audrey Bloem , A. Bertrand , Aline Lonvaud-Funel , Gilles de Revel
Letters in Applied Microbiology, 2007, 44 (1), pp.62-67. ⟨10.1111/j.1472-765X.2006.02037.x⟩
Article dans une revue hal-02661792 v1

Interaction of Oenococcus oeni and oak wood compounds

Gilles de Revel , Audrey Bloem , A. Augustin , A. Lonvaud-Funel , A. Bertrand
Food Microbiology, 2005, 22 (6), pp.569-575
Article dans une revue hal-02672073 v1

Bioprotection of grape must by Metschnikowia sp.: genericity and mechanism;

Julie Aragno , Angèle Thiriet , Pascale Fernandez-Valle , Cécile Grondin , Jean-Luc Legras et al.
II International Congress on Grapevine and Wine Sciences, Nov 2023, Logroño, Spain
Communication dans un congrès hal-04235361 v1

Contribution des levures non-Saccharomycesà la qualité sensorielle des vins.

Mehmet Gazaloglu , Stéphanie Rollero , Pauline Seguinot , Audrey Bloem , Carole Camarasa
Journée Scientifique des Sciences de la Vigne et du Vin, Mar 2022, Montpellier, France
Communication dans un congrès hal-04228619 v1

Origin of unpleasant smelling sulphur compounds during wine fermentation.

Rafael Jimenez-Lorenzo , Vincent Farines , Audrey Bloem , Carole Camarasa
In Vino Analytica Scientia, Jul 2022, Neustadt, Germany
Communication dans un congrès hal-04228610 v1

Potentialities of wine yeasts to produce unusual aromas during fermentation

Guillaume Bergler , Audrey Bloem , Carole Camarasa , Anne Ortiz-Julien , Benoit Colonna-Ceccaldi et al.
International Congress on Grapevine and Wine Sciences., Oct 2020, Logrono, Spain
Communication dans un congrès hal-02958597 v1

Non-Saccharomyces yeast nitrogen consumption and metabolite production during wine fermentation

P Seguinot , V Englezos , Guillaume Bergler , P Brial , A Ortiz-Julien et al.
Oeno 19, Jun 2019, Bordeaux, France
Communication dans un congrès hal-02961868 v1

Impact of nitrogen sources on the fermentative kinetic and aroma compounds production by non-Saccharomyces yeasts

Carole Camarasa , Pauline Seguinot , Ying Su , Audrey Bloem , Pascale Brial et al.
Macrowine 2018, May 2018, Saragosse, Spain
Communication dans un congrès hal-02154379 v1

Impact of IBMP-Polypenol interactions on volatility and sensory perception in model wine solution

E.C. Johansson Filote , Audrey Bloem , D. Lorenzi , Nicolas Bouvier , Peggy Rigou et al.
ICP2016 The XXVIIIth International Conference on Polyphenols, Jul 2016, Vienne, Austria
Communication dans un congrès hal-01605426 v1

IBMP-Polypenol interactions: impact on volatility and sensory perception in model wine solution

E.C. Johansson Filote , Audrey Bloem , D. Lorenzi , Nicolas Bouvier , Peggy Rigou et al.
Macrowine 2016, Jun 2016, Changins, Switzerland
Communication dans un congrès hal-01603624 v1
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Metabolic impact of redox perturbations on the formation of aroma compounds during alcoholic fermentation

Audrey Bloem , Isabelle Sanchez , Sylvie Dequin , Carole Camarasa
Oeno 2015, Jun 2015, Bordeaux, France. pp.196-199
Communication dans un congrès hal-01606828 v1

Contribution des bactéries lactiques à l'arôme boisé des vins

Audrey Bloem , Gilles de Revel , A. Bertrand , A. Lonvaud-Funel
7. Symposium international d'oenologie, Jun 2003, Bordeaux, France
Communication dans un congrès hal-02762355 v1

Phenotypic diversity and bio-protection capability of Metschnikowia sp. in oenology

Julie Aragno , Angèle Thiriet , Pascale Fernandez-Valle , Cécile Grondin , Jean-Luc Legras et al.
12th International Symposium of Œnology and 9th edition of the Macrowine Smposium (ŒnoMacrowine 2023), Jul 2023, Bordeaux & Online, France. , II.P.20, pp.196, 2023, Proceedings of ŒnoMacrowine 2023
Poster de conférence hal-04235433 v1

Phenotypic diversity and bio-protection characteristic of Metschnikowia sp. in oenology

Julie Aragno , Angèle Thiriet , Pascale Fernandez-Valle , Jean-Luc Legras , Carole Camarasa et al.
8th Conference on Yeasts and Filamentous Fungi - PYFF8, Jun 2023, Cork, Ireland
Poster de conférence hal-04228517 v1

Diversité phénotypique et capacité bioprotectrice de Metschnikowia sp. en œnologie.

Julie Aragno , Carole Camarasa , Audrey Bloem
17ème congrès national de la SFM, Oct 2022, Montpellier, France
Poster de conférence hal-04228602 v1

Origin and modulation of VSCs formation during wine fermentation.

Rafael Jimenez-Lorenzo , Vincent Farines , Audrey Bloem , Carole Camarasa
Macrowine, Jun 2021, Online, France
Poster de conférence hal-04228719 v1
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Nitrogen source utilisation by non-Saccharomyces yeasts in winemaking conditions

Ying Su , Pauline Seguinot , Isabelle Sanchez , Anne Ortiz Julien , José María Heras et al.
7. Conference on Yeasts and Filamentous Fungi, Jun 2019, Milan, Italy.
Poster de conférence hal-02961837 v1
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DISPERSIVE LIQUID-LIQUID MICROEXTRACTION FOR THE QUANTIFICATION OF TERPENS IN WINES

Guillaume Bergler , Carole Camarasa , Michel Brulfert , Anne Ortiz-Julien , Valérie Nolleau et al.
In Vino Analytica Scientia IVAS 2019, Jun 2019, Bordeaux, France
Poster de conférence hal-02958861 v1
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Environmental conditions can modulate the production of volatile sulfur compounds (VSC) during wine fermentation

Rafael Jimenez-Lorenzo , Pascale Brial , Marc Perez , Christian Picou , Vincent Farines et al.
7th conference on Yeasts and Filamentous Fungi, Jun 2019, Milan, Italy.
Poster de conférence hal-02961856 v1
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RNA seq reveals different yeast behaviours in terms of nitrogen consumption and fermentative aroma production

Stéphanie Rollero , Audrey Bloem , Anne Julien Ortiz , Carole Camarasa , Benoit Divol
International Conference in Wine Sciences Macrowine 2018, May 2018, Saragosse, Spain.
Poster de conférence hal-02961832 v1
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Differences in the volatile fingerprints and fermentation performances of non-Saccharomyces and Saccharomyces wine yeasts

Guillaume Bergler , Carole Camarasa , Anne Ortiz-Julien , Benoît Colonna-Ceccaldi , Audrey Bloem
Macrowine 2018, May 2018, Zaragosa, Spain
Poster de conférence hal-02958582 v1
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Impact of nitrogen sources on the fermentative kinetic and aroma compounds production by non-Saccharomyces yeasts in alcoholic fermentation

Pauline Seguinot , Ying Su , Isabelle Sanchez , Audrey Bloem , Pascale Brial et al.
International Conference in Wine Sciences Macrowine 2018, May 2018, Saragosse, Spain
Poster de conférence hal-02958317 v1
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Impact of nitrogen sources on the fermentative kinetic of non -Saccharomyces yeasts

Pauline Seguinot , Isabelle Sanchez , Audrey Bloem , Anne Julien Ortiz , Carole Camarasa
33rd International Specialized Symposium on Yeast (ISSY33) - Exploring and Engineering Yeasts for Industrial Application, Jun 2017, Cork, Ireland
Poster de conférence hal-02958350 v1

Impact of nitrogen sources on the fermentative kinetic of non - Saccharomyces yeasts

Pauline Seguinot , Isabelle Sanchez , Audrey Bloem , Anne Ortiz-Julien , Carole Camarasa
issy 33, Jun 2017, Cork, United Kingdom. , 2017
Poster de conférence hal-01604146 v1

Aromas metabolic fluxes prediction in oenological fermentation

Thibault Nidelet , Audrey Bloem , Carole Camarasa , Sylvie Dequin
ISSY 33, Jun 2017, Cork, Ireland. 2017
Poster de conférence hal-01606395 v1

Comment la nutrition azotée influe-t-elle sur la production d’arômes ?

Lucie Crépin , Nhat-My Truong , Stéphanie Rollero , Audrey Bloem , Isabelle Sanchez et al.
7. Journées scientifiques de la vigne et du vin, Apr 2015, Montpellier, France. 2015
Poster de conférence hal-01606654 v1

Effects of redox perturbation on the synthesis of fermentive aroma

Audrey Bloem , Sylvie Dequin , Carole Camarasa
Wine Active Compounds 2014 - International conference Wine Active Compounds, Mar 2014, Beaune, France. 2014
Poster de conférence hal-01605085 v1
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Malolactic fermentation in barrels. Influence of lactic acid bacteria in the release of oak wood volatile compounds

Audrey Bloem , Aline Lonvaud-Funel , Gilles de Revel
8. Symposium International d'Œnologie "Œno 2007", Jun 2007, Talence, France. 1 p., 2007
Poster de conférence hal-02818641 v1