T. Nidelet

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

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

Design of a new model yeast consortium for ecological studies of enological fermentation

This paper designs a yeast consortium for ecological studies of enological fermentation and shows initial species proportions affect population dynamics but not osmotic stress response.

Insights into intraspecific diversity of central carbon metabolites in Saccharomyces cerevisiae during wine fermentation

The paper examines intraspecific diversity of primary metabolites in Saccharomyces cerevisiae during wine fermentation, finding significant variation in metabolite yields and correlations between ethanol and glycerol.

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

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.

Investigations of the mechanisms of interactions between four non-conventional species with Saccharomyces cerevisiae in oenological conditions

The paper investigates yeast-yeast interactions in wine fermentation by comparing isolated and mixed cultures of Saccharomyces cerevisiae with four non-conventional yeast species, revealing competition and negative interactions.

Non-linear phenotypic variation uncovers the emergence of heterosis in Arabidopsis thaliana

This study tests Wright's model of physiological dominance in Arabidopsis thaliana hybrids, finding that non-linear trait relationships explain most heterosis, while genetic distance explains little.