Audrey BLOEM

Publications

Article dans une revue (26)

“High-throughput LC-MS/MS discrimination of musts and wines contaminated by fresh mushroom off-flavor on the basis of reliable and easily quantifiable analytical markers: 1-hydroxyoctan-3-one and its derivate octane-1,3-diol” Sarah Ployon,Lucas Suc,Christine Le Guernevé,Eléonore Augès,Héloïse Mahéet al. Food Chemistry, 2025, 482, pp.143454. ⟨10.1016/j.foodchem.2025.143454⟩ Article dans une revue hal-05497762v1
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-04573544v1
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-04945702v1
Arôme de Champignon Frais (ACF) : Dernières avancées scientifiques Léa Delcros,Eléonore Augès,Héloise Mahé,Sylvie Collas,Marion Hervéet al. Le vigneron Champenois, 2024, pp.34-43 Article dans une revue hal-04957153v1
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 Legraset al. Microorganisms, 2024, 12 (8), pp.1659. ⟨10.3390/microorganisms12081659⟩ Article dans une revue hal-04804868v1
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-03671995v1
Species-Dependent Metabolic Response to Lipid Mixtures in Wine Yeasts Lethiwe L Mbuyane,Florian F Bauer,Audrey Bloem,Carole Camarasa,Anne Ortiz-Julienet al. Frontiers in Microbiology, 2022, 13, ⟨10.3389/fmicb.2022.823581⟩ Article dans une revue hal-03696796v1
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 Camarasaet al. Food Microbiology, 2021, 94, ⟨10.1016/j.fm.2020.103650⟩ Article dans une revue hal-02955538v1
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 Bloemet al. Applied and Environmental Microbiology, 2021, 87 (5), ⟨10.1128/AEM.02485-20⟩ Article dans une revue hal-02966060v1
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-03361940v1
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-Julienet al. International Journal of Food Microbiology, 2020, 316, pp.1-12. ⟨10.1016/j.ijfoodmicro.2019.108441⟩ Article dans une revue hal-02500407v1
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 Heraset al. Microorganisms, 2020, 8 (6), ⟨10.3390/microorganisms8060904⟩ Article dans une revue hal-02919767v1
Dispersive Liquid–Liquid Microextraction for the Quantitation of Terpenes in Wine Guillaume Bergler,Valérie Nolleau,Christian Picou,M. Perez,A. Ortiz-Julienet al. Journal of Agricultural and Food Chemistry, 2020, 68 (47), pp.13302-13309. ⟨10.1021/acs.jafc.9b08222⟩ Article dans une revue hal-02927841v1
A comparison of the nitrogen metabolic networks of Kluyveromyces marxianus and Saccharomyces cerevisiae Stéphanie Rollero,Audrey Bloem,Anne Ortiz‐julien,Florian F. Bauer,Carole Camarasaet al. Environmental Microbiology, 2019, 16 p. ⟨10.1111/1462-2920.14756⟩ Article dans une revue hal-02274471v1
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 Bloemet al. Applied and Environmental Microbiology, 2018, 84 (16), ⟨10.1128/AEM.00797-18⟩ Article dans une revue hal-01918072v1
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-01958287v1
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 Perezet al. Journal of visualized experiments : JoVE, 2018, 131, ⟨10.3791/56393⟩ Article dans une revue hal-01837843v1
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-01837840v1
Management of multiple nitrogen sources during wine fermentation by Saccharomyces cerevisiae Lucie Crepin,Nhat My Truong,Audrey Bloem,Isabelle Sanchez,Sylvie Dequinet al. Applied and Environmental Microbiology, 2017, 85 (4), pp.21. ⟨10.1128/aem.02617-16⟩ Article dans une revue hal-01606184v1
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-Julienet al. Microbial Biotechnology, 2017, 14 p. ⟨10.1111/1751-7915.12749⟩ Article dans une revue hal-01606296v1
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-01837759v1
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-Julienet al. Applied Microbiology and Biotechnology, 2015, 99 (5), pp.2291-2304. ⟨10.1007/s00253-014-6210-9⟩ Article dans une revue hal-01837726v1
Comment la nutrition azotée influe-t-elle sur la production d'arômes? Lucie Crépin,Nhat-My Truong,Stéphanie Rollero,Audrey Bloem,Isabelle Sanchezet al. Revue Française d'Oenologie, 2015, 271, pp.8-10 Article dans une revue hal-01604946v1
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-02664886v1
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-02661792v1
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-02672073v1

Communication dans un congrès (11)

Bioprotection of grape must by Metschnikowia sp.: genericity and mechanism; Julie Aragno,Angèle Thiriet,Pascale Fernandez-Valle,Cécile Grondin,Jean-Luc Legraset al. 2. International Congress on Grapevine and Wine Sciences (2ICGWS), Nov 2023, Logroño, Spain Communication dans un congrès hal-04235361v1
Origin of unpleasant smelling sulphur compounds during wine fermentation. Rafael Jimenez-Lorenzo,Vincent Farines,Audrey Bloem,Carole Camarasa In Vino Analytica Scientia 2022, Jul 2022, Neustadt, Germany Communication dans un congrès hal-04228610v1
Contribution des levures non-Saccharomycesà la qualité sensorielle des vins. Mehmet Gazaloglu,Stéphanie Rollero,Pauline Seguinot,Audrey Bloem,Carole Camarasa 13. Journée Scientifique de la Vigne et du Vin - JSVV, Mar 2022, Montpellier, France Communication dans un congrès hal-04228619v1
Potentialities of wine yeasts to produce unusual aromas during fermentation Guillaume Bergler,Audrey Bloem,Carole Camarasa,Anne Ortiz-Julien,Benoit Colonna-Ceccaldiet al. International Congress on Grapevine and Wine Sciences., Oct 2020, Logroño, Spain Communication dans un congrès hal-02958597v1
Non-Saccharomyces yeastnitrogen consumption and metabolite production during wine fermentation Pauline Seguinot,V Englezos,Guillaume Bergler,Pascale Brial,Anne Ortiz-Julienet al. OENOIVAS 2019 - 11. International Symposium of Œnology, Bordeaux- 11. In Vino Analytica Scientia, Jun 2019, Bordeaux, France Communication dans un congrès hal-02966818v1
Non-Saccharomyces yeast nitrogen consumption and metabolite production during wine fermentation Pauline Seguinot,V Englezos,Guillaume Bergler,Pascale Brial,A Ortiz-Julienet al. OENOIVAS 2019 - 11. International Symposium of Œnology, Bordeaux- 11. In Vino Analytica Scientia, Jun 2019, Bordeaux, France Communication dans un congrès hal-02961868v1
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 Brialet al. 7. International Symposium on Macromolecules and Secondary Metabolites of Grapevine and Wine (Macrowine 2018), May 2018, Zaragoza, Spain Communication dans un congrès hal-02154379v1
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 Rigouet al. ICP2016 The XXVIIIth International Conference on Polyphenols, Jul 2016, Vienne, Austria Communication dans un congrès hal-01605426v1
IBMP-Polypenol interactions: impact on volatility and sensory perception in model wine solution E.C. Johansson Filote,Audrey Bloem,D. Lorenzi,Nicolas Bouvier,Peggy Rigouet al. 6. International Symposium on Macromolecules and Secondary Metabolites of Grapevine and Wine (Macrowine 2016), Jun 2016, Changins, Switzerland Communication dans un congrès hal-01603624v1
Metabolic impact of redox perturbations on the formation of aroma compounds during alcoholic fermentation Audrey Bloem,Isabelle Sanchez,Sylvie Dequin,Carole Camarasa 10. Symposium International d’Œnologie de Bordeaux, Œno2015, Jun 2015, Bordeaux, France. pp.196-199 Communication dans un congrès hal-01606828v1
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-02762355v1

Poster de conférence (16)

Phenotypic diversity and bio-protection characteristic of Metschnikowia sp. in oenology Julie Aragno,Angèle Thiriet,Pascale Fernandez-Valle,Jean-Luc Legras,Carole Camarasaet al. PYYF8 - 8. Conference on Physiology of Yeasts and Filamentous Fungi, Jun 2023, Cork, Ireland Poster de conférence hal-04228517v1
Phenotypic diversity and bio-protection capability of Metschnikowia sp. in oenology Julie Aragno,Angèle Thiriet,Pascale Fernandez-Valle,Cécile Grondin,Jean-Luc Legraset al. 9. International Macrowine Conference on Macromolecules and Secondary Metabolites of Vine and Wine (Oeno Macrowine 2023), Jul 2023, Bordeaux, France. , II.P.20, pp.196, 2023, Proceedings of ŒnoMacrowine 2023 Poster de conférence hal-04235433v1
Diversité phénotypique et capacité bioprotectrice de Metschnikowia sp. en œnologie. Julie Aragno,Carole Camarasa,Audrey Bloem Microbes 2022. 17. Congrès national de la Société Française de Microbiologie, Oct 2022, Montpellier, France Poster de conférence hal-04228602v1
Origin and modulation of VSCs formation during wine fermentation. Rafael Jimenez-Lorenzo,Vincent Farines,Audrey Bloem,Carole Camarasa 8. International Symposium on Macromolecules and Secondary Metabolites of Grapevine and Wine (Macrowine 2021), Jun 2021, Online, France Poster de conférence hal-04228719v1
Nitrogen source utilisation by non-Saccharomyces yeasts in winemaking conditions Ying Su,Pauline Seguinot,Isabelle Sanchez,Anne Ortiz Julien,José María Heraset al. 7. Conference on Yeasts and Filamentous Fungi, Jun 2019, Milan, Italy. Poster de conférence hal-02961837v1
DISPERSIVE LIQUID-LIQUID MICROEXTRACTION FOR THE QUANTIFICATION OF TERPENS IN WINES Guillaume Bergler,Carole Camarasa,Michel Brulfert,Anne Ortiz-Julien,Valérie Nolleauet al. OENOIVAS 2019 - 11. International Symposium of Œnology, Bordeaux- 11. In Vino Analytica Scientia, Jun 2019, Bordeaux, France Poster de conférence hal-02958861v1
Environmental conditions can modulate the production of volatile sulfur compounds (VSC) during wine fermentation Rafael Jimenez-Lorenzo,Pascale Brial,Marc Perez,Christian Picou,Vincent Farineset al. 7th conference on Yeasts and Filamentous Fungi, Jun 2019, Milan, Italy. Poster de conférence hal-02961856v1
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 7. International Symposium on Macromolecules and Secondary Metabolites of Grapevine and Wine (Macrowine 2018), May 2018, Zaragoza, Spain. Poster de conférence hal-02961832v1
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 7. International Symposium on Macromolecules and Secondary Metabolites of Grapevine and Wine (Macrowine 2018), May 2018, Zaragoza, Spain Poster de conférence hal-02958582v1
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 Brialet al. 7. International Symposium on Macromolecules and Secondary Metabolites of Grapevine and Wine (Macrowine 2018), May 2018, Zaragoza, Spain Poster de conférence hal-02958317v1
Impact of nitrogen sources on the fermentative kinetic of non -Saccharomyces yeasts Pauline Seguinot,Isabelle Sanchez,Audrey Bloem,Anne Julien Ortiz,Carole Camarasa 33. International Specialised Symposium on Yeasts Exploring and Engineering Yeasts for Industrial Application, Jun 2017, Cork, Ireland Poster de conférence hal-02958350v1
Aromas metabolic fluxes prediction in oenological fermentation Thibault Nidelet,Audrey Bloem,Carole Camarasa,Sylvie Dequin 33. International Specialised Symposium on Yeasts Exploring and Engineering Yeasts for Industrial Application, Jun 2017, Cork, Ireland. 2017 Poster de conférence hal-01606395v1
Impact of nitrogen sources on the fermentative kinetic of non - Saccharomyces yeasts Pauline Seguinot,Isabelle Sanchez,Audrey Bloem,Anne Ortiz-Julien,Carole Camarasa 33. International Specialised Symposium on Yeasts Exploring and Engineering Yeasts for Industrial Application, Jun 2017, Cork, United Kingdom. , 2017 Poster de conférence hal-01604146v1
Comment la nutrition azotée influe-t-elle sur la production d’arômes ? Lucie Crépin,Nhat-My Truong,Stéphanie Rollero,Audrey Bloem,Isabelle Sanchezet al. 7. Journées scientifiques de la vigne et du vin, Apr 2015, Montpellier, France. 2015 Poster de conférence hal-01606654v1
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-01605085v1
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-02818641v1

Pré-publication, Document de travail (1)

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 2023 Pré-publication, Document de travail hal-04228863v1