Sandrine Rousseaux

Sandrine Rousseaux
University of Burgundy | UB · Institut de la Vigne et du Vin Jules Guyot (IUVV)

About

119
Publications
16,389
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2,297
Citations
Citations since 2017
18 Research Items
1184 Citations
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2017201820192020202120222023050100150200
2017201820192020202120222023050100150200
2017201820192020202120222023050100150200

Publications

Publications (119)
Article
It is essential to discriminate between B. bruxellensis isolates at the strain level, because stress resistance capacities are strain dependent and also related to the genetic groups (GG). In this work, we investigated further the correlation between genetic groups and cell polymorphism by analysing optical microscopy images via deep learning. A Co...
Article
Full-text available
Brettanomyces bruxellensis is described as a wine spoilage yeast with many mainly strain-dependent genetic characteristics, bestowing tolerance against environmental stresses and persistence during the winemaking process. Thus, it is essential to discriminate B. bruxellensis isolates at the strain level in order to predict their stress resistance c...
Article
Full-text available
The capacity for five Brettanomyces bruxellensis strains to form biofilm on stainless steel was confirmed, and the sanitation of these biofilms was tested using a solution of lactic acid and a reference method (a solution of foaming caustic soda and peroxide at 5 %). Different responses were observed depending on the strain: lactic acid solution in...
Article
Ability to form biofilms is a potential resistance strategy, although it has not been much explored so far for the spoilage yeast Brettanomyces bruxellensis. The capacity of two strains to adhere and form biofilms on stainless steel chips in wine was studied. Using electronic microscopy, some particular structures, such as filamentous cells or chla...
Article
Full-text available
The biodiversity and evolution of fungal communities were monitored over a period of 3 vintages in a new winery. Samples were collected before grape receipt and 3 months after fermentation from 3 different wine related environments (WRE): floor, walls and equipment and analyzed using Illumina Mi-Seq. Genera of mold and filamentous fungi (294), non-...
Article
Full-text available
The aim of this work was to study the fungal colonization of a new winery over time, specifically for Saccharomyces cerevisiae. Therefore, we analyzed the flora present before the arrival of the first harvest on the floor, the walls and the equipment of this new winery by Illumina MiSeq. The genus Saccharomyces (≤0.3%) was detected on floor and equ...
Article
Des recherches ont été menées par le Groupe National « Lutte contre Brettanomyces » et plus particulièrement sur la relation SO2 et Brettanomyces bruxellensis afin d’approfondir les connaissances sur le comportement de la levure et d’apporter des données essentielles à une bonne gestion du risque.Une grande diversité de la levure Brettanomyces a ét...
Article
The wine spoilage yeast Brettanomyces bruxellensis can be found at several steps in the winemaking process due to its resistance to multiple stress conditions. The ability to form biofilm is a potential resistance strategy, although it has been given little attention so far for this yeast. In this work, the capacity to form biofilm and its structur...
Presentation
Full-text available
About the course Open Wine University is the viticulture and wine university open to all. Created in 2015 by the University of Burgundy, the MOOC OWU1 was a pioneer in the field of viticulture and wine. Today, this MOOC returns with the version OWU2, including new content and activities, all fully available in four languages: French, English, Spani...
Chapter
Among numerous molecular methodologies developed for highly specific identification of filamentous fungi isolates, here we describe restriction digestion analysis of the ITS products as an easy method to identify isolates of filamentous fungi. This technique is a rapid and reliable method appropriate for routine identification of filamentous fungi....
Article
Full-text available
Although differences in yeast biodiversity have often been found between vineyards subjected to organic protection or conventional protection, little is known about the effect of copper and sulfur fungicides (the only fungicides allowed in organic farming) on yeast populations. The sensitivity to copper and sulfur of 158 yeast isolates of seven dif...
Article
Wine is a significant contributor to the economies of many countries. However, the commodity can become contaminated with mycotoxins produced by certain fungi. Most information on mycotoxins in wine is from Spain, Italy and France. Grapes can be infected by mycotoxigenic fungi, of which Aspergillus carbonarius producing ochratoxin A (OTA) is of hig...
Article
Full-text available
Previous studies reported that the use of Metschnikowia pulcherrima in sequential culture fermentation with Saccharomyces cerevisiae mainly induced a reduction of volatile acidity in wine. The impact of the presence of this yeast on the metabolic pathway involved in pyruvate dehydrogenase (PDH) bypass and glycerol production in S. cerevisiae has ne...
Article
Full-text available
Flow cytometry (FCM) is a powerful technique allowing detection and enumeration of microbial populations in food and during food process. Thanks to the fluorescent dyes used and specific probes, FCM provides information about cell physiological state and allows enumeration of a microorganism in a mixed culture. Thus, this technique is increasingly...
Article
Full-text available
Brettanomyces bruxellensis is well adapted to high ethanol concentrations and low pH which allows it to develop in difficult environments, such as wine. B. bruxellensis is mainly found in red wine and is regarded as a spoilage yeast due to its production of ethylphenols and other compounds responsible for organoleptic defects. The detection and qua...
Article
Full-text available
The effects of different anthropic activities (vineyard: phytosanitary protection; winery: pressing and sulfit-ing) on the fungal populations of grape berries were studied. The global diversity of fungal populations (moulds and yeasts) was performed by pyrosequenc-ing. The anthropic activities studied modified fungal diversity. Thus, a decrease in...
Data
Fig. S1. Satellite view (Google Earth) and plan of the experimental plot. The ranks on which the samples were taken (rows 3 and 5) are colored red.
Data
Table S2. Bioinformatics parameters and databases used in the analysis of pyrosequencing results.
Data
Table S3. Analytical characteristics of musts elaborated from grape berries harvested in three phytosanitary vineyard protections for 2013 vintage.
Data
Fig. S2. Analysis of the FTICR‐MS data for wine of 2013 vintage. H/C versus O/C van Krevelen diagram and related histograms of specific masses from (A) Organic wines (B) Conventional wines and (C) Ecophyto wines respectively.
Data
Table S1. Doses of commercial preparations per hectare applied for each protection modes during 2012, 2013 and 2014 vintages.
Article
Flow cytometry (FCM) is a powerful technique allowing detection and enumeration of microbial populations in food and during food process. Thanks to the fluorescent dyes used and specific probes, FCM provides information about cell physiological state and allows enumeration of a microorganism in a mixed culture. Thus, this technique is increasingly...
Article
Brettanomyces bruxellensis is considered as a spoilage yeast encountered mainly in red wine. It is able to reduce vinylphenols from phenolic acids to ethylphenols. These volatiles are responsible for the phenolic “Brett character” described as animal, farm, horse sweat and animal leather odors. Other molecules are responsible for organoleptic devia...
Article
Full-text available
Different genera and/or species of yeasts present on grape-berries, in musts and wines are widely described. Nevertheless, the community of non-Saccharomyces yeasts present in the cellar is still given little attention. Thus it is not known if the cellar is a real ecological niche for these yeasts or if it is merely a transient habitat for populati...
Article
Full-text available
The efficiency of the FT-IR technique for studying the inter- and intra biodiversity of cultivable non-Saccharomyces yeasts (NS) present in different must samples was examined. In first, the capacity of the technique FT-IR to study the global diversity of a given sample was compared to the pyrosequencing method, used as a reference technique. Seven...
Article
Full-text available
Most fermented products are generated by a mixture of microbes. These microbial consortia possess various biological activities responsible for the nutritional, hygienic, and aromatic qualities of the product. Wine is no exception. Substantial yeast and bacterial biodiversity is observed on grapes, and in both must and wine. The diverse microorgani...
Article
Full-text available
We compared pyrosequencing technology with the PCR-ITS-RFLP analysis of yeast isolates and denaturing gradient gel electrophoresis (DGGE). These methods gave divergent findings for the yeast population. DGGE was unsuitable for the quantification of biodiversity and its use for species detection was limited by the initial abundance of each species....
Article
Full-text available
The Viable But Non Culturable (VBNC) state has been thoroughly studied in bacteria. In contrast, it has received much less attention in other microorganisms. However, it has been suggested that various yeast species occurring in wine may enter in VBNC following sulfite stress.In order to provide conclusive evidences for the existence of a VBNC stat...
Data
There has been increasing interest in the use of selected non-Saccharomyces yeasts in co-culture with Saccharomyces cerevisiae. The main reason is that the multistarter fermentation process is thought to simulate indigenous fermentation, thus increasing wine aroma complexity while avoiding the risks linked to natural fermentation. However, multista...
Article
Full-text available
Les ferments de souches de Saccharomyces cerevisiae sélectionnées prédominent pour assurer une fermentation rapide et fiable, donnant des vins de qualité constante. Par contre, les vins obtenus par mono-levurage sont reconnus moins complexes donnant des vins dits standardisés (Rainieri & Pretorius, 2000 ; Mannazzu et al., 2002). Bien que d’autres e...
Data
Full-text available
a b s t r a c t The grape microflora is complex and includes filamentous fungi, yeasts and bacteria with different physiological characteristics and effects on wine production. Most studies have focused on the wine microbiota, but a few studies have reported the ecology of grape microorganisms. Some of these or-ganisms d such as non-Botrytis bunch...
Article
The grape microflora is complex and includes filamentous fungi, yeasts and bacteria with different physiological characteristics and effects on wine production. Most studies have focused on the wine microbiota, but a few studies have reported the ecology of grape microorganisms. Some of these organisms d such as non-Botrytis bunch rotting fungi, wh...
Article
Full-text available
In this study we report for the first time a rapid, efficient and cost-effective method for the enumeration of lactic acid bacteria (LAB) in wine. Indeed, up to now, detection of LAB in wine, especially red wine, was not possible. Wines contain debris that cannot be separated from bacteria using flow cytometry (FCM). Furthermore, the dyes tested in...
Article
Restriction digestion analysis of the ITS products was tested as an easy method to identify isolates of filamentous fungi on grapes. Endonucleases SduI, HinfI, MseI, HaeIII were used. Endonucleases BfmI, Cfr9I, Hpy188I, MaeII or PspGI were used as necessary to complete discrimination. The 43 species studied generated 42 different composite profiles...
Article
The aim of this study was to develop a system for rapid and accurate real-time quantitative PCR (qPCR) identification and quantification of Botrytis cinerea, one of the major pathogens present on grapes. The intergenic spacer (IGS) region of the nuclear ribosomal DNA was used to specifically detect and quantify B. cinerea. A standard curve was esta...
Article
To evaluate survival of pathogenic strains, Listeria monocytogenes and Salmonella Infantis and a sanitation indicator Enterococcus faecalis in composts at different stages of the composting process and during storage. The studied pathogenic and indicator strains, originally isolated from compost, were inoculated into compost samples from the variou...
Article
The influence of different organic amendments on diuron leaching was studied through undisturbed vineyard soil columns. Two composts (A and D), the second at two stages of maturity, and two soils (VR and Bj) were sampled. After 1 year, the amount of residues (diuron+metabolites) in the leachates of the VR soil (0.19-0.71%) was lower than in the Bj...
Article
For economic, agricultural, and environmental reasons, composting is frequently used for organic waste recycling. One approach to limiting the potential risk from bacterial food-borne illnesses is to ensure that soil amendments and organic fertilizers are disinfected. However, more knowledge concerning the microbiological safety of composted substr...
Article
Allelic exchange of the region coding for the C terminus of InlA between one epidemic (with an 80-kDa InlA) and one asymptomatic (with a 47-kDa InlA) carriage Listeria monocytogenes strain confirmed the need for this region for internalin entry in vitro. Interestingly, restoration of internalin A functionality did not result in full virulence in ch...
Article
Following consumption, stomach acidity is the first major barrier encountered by the food-borne pathogen Listeria monocytogenes. Analysis of low pH sensitivity and glutamate decarboxylase (GAD) acid resistance system of 14 isolates of L. monocytogenes carried asymptomatically by humans showed that levels of GAD activity were subjected to strain var...
Article
A PCR-restriction fragment length polymorphism (RFLP) method was developed in order to screen a large number of strains for impaired adhesion to epithelial cells due to expression of truncated InlA. inlA polymorphism was analyzed by PCR-RFLP in order to correlate inlA PCR-RFLP profiles and production of truncated InlA. Thirty-seven Listeria monocyt...
Article
The possibility to improve atrazine degradation in soils by bioaugmentation was studied. The atrazine-mineralizing strain, Chelatobacter heintzii Cit1, was inoculated in four sterile and four non-sterile soils, at varying inoculum densities. Two soils, which had shown enhanced atrazine mineralization, were used to determine which inoculum density w...

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