Author

M. Le Piver

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

Evolutionary Biology· 4

Signature Assays, Organisms & Methods

Click to filter · or open tag

Approach:statistical model· 3 Organism:fungi (other)· 2 Research Focus:host-pathogen & immune response· 2 Assay:whole-genome sequencing· 2 Research Focus:chromatin & epigenetic regulation· 1 Research Focus:clustering· 1 Approach:experimental assay· 1 Research Focus:gene regulatory network inference· 1

Frequent Co-Authors

A. Branca· 4 shared D. Roueyre· 4 shared T. Giraud· 4 shared A. Snirc· 3 shared M. Coton· 3 shared R. C. Rodriguez de la Vega· 3 shared S. Le Prieur· 3 shared C. Chassard· 2 shared

Activity by Year

2019-2024 · peak 1/yr

Co-Author Collaboration Network

10 top collaborators · 44 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

4 shared papersEvolutionary Biology

A. Branca

Mutual co-authors in cluster

Author profile →

4 papers

Recent·Most cited

Generation of diversity in the blue cheese mold Penicillium roqueforti and identification of pleiotropic QTL for key cheese-making phenotypes

T. Caron, E. Crequer, M. Le Piver, S. Le Prieur, B. Sammy, A. Snirc, G. Cueff, D. Roueyre, M. Place, C. Chassard, A. Simon, R. C. Rodriguez de la Vega, M. Coton, E. Coton, M. Foulongne-Oriol, , T. Giraud

This study identifies pleiotropic QTLs for key cheese-making traits in Penicillium roqueforti by analyzing F1 hybrids from cheese and non-cheese populations.

bioRxiv · Feb 22, 2024 · PreprintEvolutionary Biology

Domestication in dry-cured meat Penicillium fungi: convergent specific phenotypes and horizontal gene transfers without strong genetic subdivision

Y.-C. Lo, J. Bruxaux, R. C. Rodriguez de la Vega, S. O'Donnell, A. Snirc, M. Coton, M. Le Piver, S. Le Prieur, D. Roueyre, J. Dupont, J. Houbraken, R. Debuchy, J. Ropars, T. Giraud, A. Branca

bioRxiv · Mar 25, 2022Evolutionary Biology

Strong effect of Penicillium roqueforti populations on volatile and metabolic compounds responsible for aromas, flavor and texture in blue cheeses

T. Caron, M. Le Piver, A.-C. Peron, P. Lieben, R. Lavigne, S. Brunel, D. Roueyre, M. Place, P. Bonnarme, T. Giraud, A. Branca, S. Landaud, C. Chassard

This study shows that P. roqueforti strains from different populations affect blue cheese characteristics like blue color, volatile compounds, and water activity, with Roquefort strains producing more aromatic compounds and lower water availability.

bioRxiv · Mar 2, 2020Evolutionary Biology

Independent domestication events in the blue-cheese fungus Penicillium roqueforti

E. Dumas, A. Feurtey, R. C. Rodriguez de la Vega, S. Le Prieur, A. Snirc, M. Coton, A. Thierry, E. Coton, M. Le Piver, D. Roueyre, J. Ropars, A. Branca, T. Giraud

This study identifies two independent domestication events in Penicillium roqueforti, revealing distinct genetic and phenotypic adaptations for cheese production.

bioRxiv · Jul 22, 2019Evolutionary Biology