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Philippe Marullo
Researcher at University of Bordeaux
Publications - 59
Citations - 2254
Philippe Marullo is an academic researcher from University of Bordeaux. The author has contributed to research in topics: Yeast & Wine. The author has an hindex of 25, co-authored 55 publications receiving 1982 citations. Previous affiliations of Philippe Marullo include Institut national de la recherche agronomique & Université Bordeaux Segalen.
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Journal ArticleDOI
Polyploidy in fungi: evolution after whole-genome duplication.
TL;DR: The genus Saccharomyces emerges as a relevant model for polyploid studies, in addition to plant and animal models, and is compared with the knowledge acquired with conventional plant andAnimal models.
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A Gondwanan imprint on global diversity and domestication of wine and cider yeast Saccharomyces uvarum
Pedro Almeida,Carla Gonçalves,Sara Teixeira,Diego Libkind,Martin Bontrager,Isabelle Masneuf-Pomarède,Warren Albertin,Pascal Durrens,David James Sherman,Philippe Marullo,Chris Todd Hittinger,Paula Gonçalves,José Paulo Sampaio +12 more
TL;DR: A population genomics approach uses a collection of isolates obtained from fermented beverages and from natural environments on five continents to investigate the global phylogeography and domestication fingerprints of Saccharomyces cerevisiae.
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Genetic characterization and phenotypic variability in Torulaspora delbrueckii species: Potential applications in the wine industry.
Philippe Renault,Cécile Miot-Sertier,Philippe Marullo,Purificación Hernández-Orte,Laure Lagarrigue,Aline Lonvaud-Funel,Marina Bely +6 more
TL;DR: These experiments confirmed the low volatile acidity and glycerol production of this species and revealed a difference in osmotic stress response, compared to Saccharomyces cerevisiae.
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Breeding strategies for combining fermentative qualities and reducing off-flavor production in a wine yeast model
Philippe Marullo,Marina Bely,Isabelle Masneuf-Pomarède,Monique Pons,Michel Aigle,Denis Dubourdieu +5 more
TL;DR: This article presents a powerful methodology for obtaining a single wine strain with numerous fermentative qualities that does not produce off-flavors using successive hybridization and segregation steps.
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Nitrogen catabolic repression controls the release of volatile thiols by Saccharomyces cerevisiae during wine fermentation
Cécile Thibon,Philippe Marullo,Olivier Claisse,Christophe Cullin,Denis Dubourdieu,Takatoshi Tominaga +5 more
TL;DR: The findings suggest that the enantiomer balance of 3SH may be modulated by activating specifically stereoselective enzymes such as Irc7p, a putative cystathionine beta-lyase, which is one of the main proteins catalyzing the 4MSP and 3SH release under enological conditions.