About: Hervé Alexandre

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An Entity of Type : foaf:Person, within Data Space : data.idref.fr associated with source document(s)

Attributes	Values
type	Person
sameAs	Alexandre, Hervé (1964-.... ; oenologue) Alexandre, Hervé (1964-.... ; oenologue)
Life Event	http://www.idref.fr/103288864/birth
preferred label	Alexandre, Hervé (1964-.... ; oenologue)
name	Hervé Alexandre
dbpedia-owl:citizenship	http://sws.geonames.org/3017382/
Language	http://lexvo.org/id/iso639-3/fra
Given name	Hervé
familyName	Alexandre
has biographical i...tion (Deprecated)	Docteur en Oenologie (Dijon, 1994). En poste à l'Institut Universitaire de la Vigne et du Vin Jules Guyot à Dijon (en 2006). Directeur d'une thèse en Sciences de l'alimentation, spécialité Microbiologie (Dijon, 2013). Directeur d'une thèse en biotechnologie agro-alimentaires (Dijon, 2019).
gender	male
ORCID iD	0000-0002-1316-7016
Scopus ID	57200605251
is sameAs of	Alexandre, Hervé (1964-.... ; oenologue)
is Thesis advisor of	http://www.sudoc.fr/121607046/id http://www.sudoc.fr/160596319/id http://www.sudoc.fr/140050116/id http://www.sudoc.fr/160369940/id http://www.sudoc.fr/177253991/id http://www.sudoc.fr/177397705/id Etude et caractérisation de l'état \" Viable mais Non Cultivable \" chez Saccharomyces cerevisiae http://www.sudoc.fr/195496027/id http://www.sudoc.fr/195496175/id http://www.sudoc.fr/199539286/id http://www.sudoc.fr/160594456/id Etude des interactions levures/bactérie par métabolomique http://www.sudoc.fr/160299950/id Etude du métabolisme des amines biogènes chez les bactéries lactiques du vin http://www.sudoc.fr/199592845/id Développement de méthodes permettant la détection et la quantification de microorganismes d'altération du vin, étude de facteurs de développement Etude et caractérisation de l'état \" Viable mais Non Cultivable \" chez Brettanomyces, une levure d'altération des vins, nouvel outil de détection et de quantification spécifique de Brettanomyces en vin Etude des besoins en azote des levures non-Saccharomyces en vinification, impact sur les fermentations séquentielles http://www.sudoc.fr/245334017/id http://www.sudoc.fr/268654018/id http://www.sudoc.fr/269714391/id http://www.sudoc.fr/269635270/id Interactome entre micro-organismes au cours la fermentation alcoolique des vins http://www.sudoc.fr/245333037/id http://www.sudoc.fr/237245310/id http://www.sudoc.fr/237246384/id Étude du rôle du gène FLO11 et de son implication potentielle dans les propriétés pariétales et membranaires des levures http://www.sudoc.fr/247015091/id Caractérisation du système protéolytique de la bactérie lactique Oenococcus oeni, rôle dans l’assimilation des éléments azotés du milieu vin http://www.sudoc.fr/279384491/id
is Author of	http://www.sudoc.fr/125936729/id http://www.sudoc.fr/044157649/id When yeast-bacterial interactions depend on the quality of wines Effect of Biofilm Formation by Oenococcus oeni on Malolactic Fermentation and the Release of Aromatic Compounds in Wine Oligopeptide assimilation and transport by Oenococcus oeni Peptidases specific for proline-containing peptides and their unusual peptide-dependent regulation in Oenococcus oeni Biogenic amines in fermented foods Efficiency of population-dependent sulfite against Brettanomyces bruxellensis in red wine Microbial Interactions in Kombucha through the Lens of Metabolomics Chemical Transfers Occurring Through Oenococcus oeni Biofilm in Different Enological Conditions Directed evolution of oenococcus oeni to improve acid-tolerance reveals fixed beneficial mutations in the citrate locus Biovi : a research program for reducing chemical input in vine and wine https://hal.archives-ouvertes.fr/hal-00939790#id Yeast-yeast interactions revealed by aromatic profile analysis of Sauvignon Blanc wine fermented by single or co-culture of non-Saccharomyces and Saccharomyces yeasts. MetICA : independent component analysis for high-resolution mass-spectrometry based non-targeted metabolomics Origines des levures Saccharomyces et non-Saccharomyces présentes dans le moût : Vignoble ou cuverie ? Polyphenols in kombucha: Metabolomic analysis of biotransformations during fermentation New molecular evidence of wine yeast-bacteria interaction unraveled by non-targeted exometabolomic profiling Use of antisense RNA to modulate HSP gene expression in oenococcus oeni Co-levurage Metschnikowia pulcherrima-Saccharomyces cerevisiae. Intérêts oenologiques Oxygen management during kombucha production: Roles of the matrix, microbial activity, and process parameters Application of flow cytometry to wine microorganisms Exploring yeast interactions through metabolic profiling Oenococcus oeni : advances in molecular genetics Microbiological and technological parameters impacting the chemical composition and sensory quality of kombucha High-throughput sequencing of amplicons for monitoring yeast biodiversity in must and during alcoholic fermentation Non-Targeted Metabolomic Analysis of the Kombucha Production Process Shedding Light on the Formation and Structure of Kombucha Biofilm Using Two-Photon Fluorescence Microscopy Membres du comité d'organisation scientifique Polyphenols in kombucha: impact of infusion time on extraction and investigation of their behavior during "fermentation Design and performance testing of a real-time PCR assay for sensitive and reliable direct quantification of Brettanomyces in wine Digging into the low molecular weight peptidome with the OligoNet web server Viable But Not Culturable (VBNC) state of Brettanomyces bruxellensis in wine : New insights on molecular basis of VBNC behaviour using a transcriptomic approach The establishment of a fungal consortium in a new winery Molecular Cloning, Heterologous Expression, and Characterization of Ornithine Decarboxylase from Oenococcus oeni Influence of nitrogen status in wine alcoholic fermentation Using CRISPR/Cas platform for Genetic Modification of Commercial Saccharomyces cerevisiae strains Design and Performance Testing of a DNA Extraction Assay for Sensitive and Reliable Quantification of Acetic Acid Bacteria Directly in Red Wine Using Real Time PCR eGFP Gene Integration in HO: A Metabolomic Impact ? Tyrosine-containing peptides are precursors of tyramine produced by Lactobacillus plantarum strain IR BL0076 isolated from wine Characterization of EprA, a major extracellular protein of Oenococcus oeni with protease activity Effect of ethanol on membrane fluidity of protoplasts fromSaccharomyces cerevisiae andKloeckera apiculata grown with or without ethanol, measured by fluorescence anisotropy Influence of the drying processes of yeasts on their volatile phenol sorption capacity in model wine. Genetically engineered Oenococcus oeni strains to highlight the impact of estA2 and estA7 esterase genes on wine ester profile Comparative morphological characteristics of three Brettanomyces bruxellensis wine strains in the presence/absence of sulfur dioxide The antisense RNA approach: a new application for in vivo investigation of the stress response of Oenococcus oeni, a wine-associated lactic acid bacterium Diversity of yeast strains of the genus Hanseniaspora in the winery environment: What is their involvement in grape must fermentation? Co-levurage Metschnikowia pulcherrima-Saccharomyces cerevisiae. Intérêts oenologiques Evaluation of three Brettanomyces qPCR commercial kits : results from an interlaboratory study Wine microbiology is driven by vineyard and winery anthropogenic factors The sensitivity of yeasts and yeasts-like fungi to copper and sulfur could explain lower yeast biodiversity in organic vineyards New advances on the Brettanomyces bruxellensis biofilm mode of life Yeast–Yeast Interactions: Mechanisms, Methodologies and Impact on Composition http://www.sudoc.fr/235593540/id http://www.sudoc.fr/246361271/id

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