Patricia Ballestra
Overview
Explore the profile of Patricia Ballestra including associated specialties, affiliations and a list of published articles.
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15
Citations
112
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Recent Articles
1.
Le Montagner P, Guilbaud M, Miot-Sertier C, Brocard L, Albertin W, Ballestra P, et al.
Food Microbiol
. 2023 Mar;
112:104217.
PMID: 36906300
Brettanomyces bruxellensis is the most damaging spoilage yeast in the wine industry because of its negative impact on the wine organoleptic qualities. The strain persistence in cellars over several years...
2.
Kiyomichi D, Franc C, Moulis P, Riquier L, Ballestra P, Marchand S, et al.
Food Chem
. 2023 Jan;
411:135454.
PMID: 36681024
Three major compounds, 2-acetyl-1-pyrroline (APY), 2-acetyltetrahydropyridine (ATHP) and 2-ethyltetrahydropyridine (ETHP), have been identified as responsible for the mousy off-flavor in wines, although to date quantification data reported in the literature...
3.
Darriaut R, Antonielli L, Martins G, Ballestra P, Vivin P, Marguerit E, et al.
Front Microbiol
. 2022 Nov;
13:1031064.
PMID: 36439844
Soil microbiota plays a significant role in plant development and health and appears to be a major component of certain forms of grapevine decline. A greenhouse experiment was conducted to...
4.
Miot-Sertier C, Paulin M, Dutilh L, Ballestra P, Albertin W, Masneuf-Pomarede I, et al.
Int J Food Microbiol
. 2022 Sep;
381:109907.
PMID: 36063684
Chitosan is an active highly charged polysaccharide that has initially been developed in oenology to eliminate the spoilage yeast B. bruxellensis. However, different forms of chitosan exist, some complying with...
5.
Brettanomyces bruxellensis: Overview of the genetic and phenotypic diversity of an anthropized yeast
Harrouard J, Eberlein C, Ballestra P, Dols-Lafargue M, Masneuf-Pomarede I, Miot-Sertier C, et al.
Mol Ecol
. 2022 Mar;
32(10):2374-2395.
PMID: 35318747
Human-associated microorganisms are ideal models to study the impact of environmental changes on species evolution and adaptation because of their small genome, short generation time, and their colonization of contrasting...
6.
Darriaut R, Lailheugue V, Masneuf-Pomarede I, Marguerit E, Martins G, Compant S, et al.
Hortic Res
. 2022 Feb;
PMID: 35184168
Soil microbiota has increasingly been shown to play an integral role in viticulture resilience. The emergence of new metagenomic and culturomic technologies has led to significant advances in the study...
7.
Philippe C, Chaib A, Jaomanjaka F, Cluzet S, Lagarde A, Ballestra P, et al.
Viruses
. 2020 Nov;
12(11).
PMID: 33213034
To provide insights into phage-host interactions during winemaking, we assessed whether phenolic compounds modulate the phage predation of . Centrifugal partition chromatography was used to fractionate the phenolic compounds of...
8.
Paulin M, Miot-Sertier C, Dutilh L, Brasselet C, Delattre C, Pierre G, et al.
Front Microbiol
. 2020 Oct;
11:571067.
PMID: 33013803
is the main spoilage microbial agent in red wines. The use of fungal chitosan has been authorized since 2009 as a curative treatment to eliminate this yeast in conventional wines...
9.
Cibrario A, Perello M, Miot-Sertier C, Riquier L, de Revel G, Ballestra P, et al.
Food Microbiol
. 2020 Sep;
92:103577.
PMID: 32950161
Wine is generally considered as hostile medium in which spoilage microbes have to manage with many abiotic factors among which low nutrient content. Wines elaborated in 8 wineries were sampled...
10.
Cibrario A, Miot-Sertier C, Paulin M, Bullier B, Riquier L, Perello M, et al.
Food Microbiol
. 2020 Jan;
87:103379.
PMID: 31948620
Brettanomyces bruxellensis is a yeast species found in many fermented matrices. A high level of genetic diversity prevails in this species and was recently connected with tolerance to sulfur dioxide,...