Frédéric Bigey
@fredericbigey.bsky.social
Research scientist specializing in yeast genomics and bioinformatics. Primarily focus on comparative genomics of yeasts associated with food processes
Exciting news! Our latest research on Monosporozyma unispora diversity is now published in FEMS Yeast Research! Check it out here: doi.org/10.1093/fems... #Yeast #Diversity
Insights into the genomic and phenotypic diversity of Monosporozyma unispora strains isolated from anthropic environments
Abstract. Food microorganisms have been employed for centuries for the processing of fermented foods, leading to adapted populations with phenotypic traits
doi.org
March 30, 2025 at 6:42 PM
Exciting news! Our latest research on Monosporozyma unispora diversity is now published in FEMS Yeast Research! Check it out here: doi.org/10.1093/fems... #Yeast #Diversity
Reposted by Frédéric Bigey
Wine connoisseurs take note:
The study of Franco-Duarte et al. (2025) unveils the fermentome and flavorome of 530 non-Saccharomyces yeasts from winemaking environments, shedding light on their genomic potential to shape fermentation and aroma profiles.
https://doi.org/10.3114/sim.2025.111.01
#fungi
The study of Franco-Duarte et al. (2025) unveils the fermentome and flavorome of 530 non-Saccharomyces yeasts from winemaking environments, shedding light on their genomic potential to shape fermentation and aroma profiles.
https://doi.org/10.3114/sim.2025.111.01
#fungi
February 20, 2025 at 8:45 AM
Wine connoisseurs take note:
The study of Franco-Duarte et al. (2025) unveils the fermentome and flavorome of 530 non-Saccharomyces yeasts from winemaking environments, shedding light on their genomic potential to shape fermentation and aroma profiles.
https://doi.org/10.3114/sim.2025.111.01
#fungi
The study of Franco-Duarte et al. (2025) unveils the fermentome and flavorome of 530 non-Saccharomyces yeasts from winemaking environments, shedding light on their genomic potential to shape fermentation and aroma profiles.
https://doi.org/10.3114/sim.2025.111.01
#fungi