Author

D. Sicard

Listed by name: these papers carry no ORCID for this author, so different people with the same name may be mixed together.

Biology Disciplines

Click to filter author papers

Ecology· 3 Microbiology· 1

Signature Assays, Organisms & Methods

Click to filter · or open tag

Research Focus:cell type annotation· 3 Approach:experimental assay· 3 Assay:metagenomics· 3 Approach:statistical model· 2 Research Focus:benchmarking· 1 Research Focus:clustering· 1 Research Focus:database / resource· 1 Research Focus:host-pathogen & immune response· 1

Frequent Co-Authors

D. Segond· 2 shared E. Michel· 2 shared O. Rue· 2 shared S. Guezenec· 2 shared T. Nidelet· 2 shared A. M. Leale· 1 shared B. Onno· 1 shared C. Neuveglise· 1 shared

Activity by Year

2021-2024 · peak 1/yr

Co-Author Collaboration Network

10 top collaborators · 28 mutual co-author links

Click any collaborator node to inspect or filter shared papers

Focal author (center)Selected co-authorORCID co-authorUnlinked name

Curved chords = mutual co-authorship

2 shared papersEcology

D. Segond

Mutual co-authors in cluster

Author profile →

4 papers

Recent·Most cited

S. cerevisiae serves as keystone species for spoilage resistance in experimental synthetic wine yeast communities

A. M. Leale, E. Pourcelot, S. Guezenec, D. Sicard, T. Nidelet

This study shows that species identity, particularly S. cerevisiae, not richness, determines resistance to invasion by spoilage microbes in synthetic wine yeast communities.

bioRxiv · Jul 4, 2024 · PreprintEcology

Comparison of metabarcoding taxonomic markers to describe fungal communities in fermented foods

O. Rue, M. Cotton, E. Dugat-Bony, K. Howell, F. Irlinger, J.-L. Legras, V. Loux, E. Michel, J. Mounier, C. Neuveglise, D. Sicard

This study compares fungal metabarcoding markers and pipelines to assess their accuracy in identifying fungal species in fermented foods.

bioRxiv · Jan 13, 2023Microbiology

Artisanal and farmers bread making practices differently shape fungal species community composition in French sourdoughs

E. Michel, E. Masson, S. Bubbendorf, L. Lapicque, T. Nidelet, D. Segond, S. Guezenec, T. Marlin, H. Devillers, O. Rue, B. Onno, J. Legrand, D. Sicard

The paper compares fungal community composition in French sourdoughs made by artisanal and farmer-like bread-making practices, finding distinct fungal species dominance based on practice type.

bioRxiv · Nov 20, 2022Ecology

Microbial community dispersal in sourdough

L. von Gastrow, R. Amelot, D. Segond, S. Guezennec, F. Valence, D. Sicard

The paper investigates microbial dispersal in sourdough and flours, finding limited microbial migration between sourdoughs and no evidence of sourdough microbes in flours.

bioRxiv · Oct 18, 2021 · PreprintEcology