S
Souhir Marsit
Researcher at Laval University
Publications - 27
Citations - 862
Souhir Marsit is an academic researcher from Laval University. The author has contributed to research in topics: Saccharomyces cerevisiae & Fermentation in winemaking. The author has an hindex of 10, co-authored 25 publications receiving 602 citations. Previous affiliations of Souhir Marsit include Institut national de la recherche agronomique & SupAgro.
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Journal ArticleDOI
Adaptation of S. cerevisiae to Fermented Food Environments Reveals Remarkable Genome Plasticity and the Footprints of Domestication.
Jean Luc Legras,Virginie Galeote,Frederic Bigey,Carole Camarasa,Souhir Marsit,Thibault Nidelet,Isabelle Sanchez,Arnaud Couloux,Julie Guy,Ricardo Franco-Duarte,Marina Marcet-Houben,Toni Gabaldón,Dorit Elisabeth Schuller,José Paulo Sampaio,Sylvie Dequin +14 more
TL;DR: These striking genome dynamics associated with local adaptation and domestication reveal the remarkable plasticity of the S. cerevisiae genome, revealing this species to be an amazing complex of specialized populations.
Journal ArticleDOI
Diversity and adaptive evolution of Saccharomyces wine yeast: a review.
TL;DR: This review will summarize the current knowledge on the diversity and evolutionary history of wine yeasts, focusing on the domestication fingerprints identified in these strains.
Journal ArticleDOI
Evolutionary Advantage Conferred by an Eukaryote-to-Eukaryote Gene Transfer Event in Wine Yeasts
Souhir Marsit,Souhir Marsit,Souhir Marsit,Adriana Mena,Frederic Bigey,Frederic Bigey,Frederic Bigey,Francois Xavier Sauvage,Francois Xavier Sauvage,Francois Xavier Sauvage,Arnaud Couloux,Julie Guy,Jean Luc Legras,Jean Luc Legras,Jean Luc Legras,Eladio Barrio,Sylvie Dequin,Sylvie Dequin,Sylvie Dequin,Virginie Galeote,Virginie Galeote,Virginie Galeote +21 more
TL;DR: It is shown that FOT genes confer a strong competitive advantage during grape must fermentation by increasing the number and diversity of oligopeptides that yeast can utilize as a source of nitrogen, thereby improving biomass formation, fermentation efficiency, and cell viability.
Journal ArticleDOI
Evolutionary biology through the lens of budding yeast comparative genomics
Souhir Marsit,Jean-Baptiste Leducq,Eléonore Durand,Axelle Marchant,Marie Filteau,Christian R. Landry +5 more
TL;DR: Comparative genomic analyses of laboratory, wild and domesticated yeast populations are providing unprecedented detail about many of the processes that govern evolution, including long-term processes, such as reproductive isolation and speciation, and short- term processes,such as adaptation to natural and domestication-related environments.
Journal ArticleDOI
Fungi as a Source of Food
Joëlle Dupont,Sylvie Dequin,Tatiana Giraud,François Le Tacon,Souhir Marsit,Jeanne Ropars,Franck Richard,Marc-André Selosse +7 more
TL;DR: Some of the best-studied fungi used as food sources, in particular, the cheese fungi, the truffles, and the fungi used for drink fermentation such as beer, wine, and sake are reviewed.