Author

T. Nidelet

Listed by name: these papers carry no ORCID for this author, so different people with the same name may be mixed together.

Biology Disciplines

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Microbiology· 2 Ecology· 1

Signature Assays, Organisms & Methods

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Approach:experimental assay· 3 Assay:metabolomics· 2 Organism:yeast· 2 Research Focus:cell type annotation· 1 Research Focus:host-pathogen & immune response· 1 Research Focus:metabolism & bioenergetics· 1 Assay:metagenomics· 1

Frequent Co-Authors

J. Legrand· 2 shared B. Onno· 1 shared C. Tesniere· 1 shared D. Segond· 1 shared D. Sicard· 1 shared E. Masson· 1 shared E. Michel· 1 shared H. Devillers· 1 shared

Activity by Year

2019-2023 · peak 1/yr

Co-Author Collaboration Network

10 top collaborators · 24 mutual co-author links

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2 shared papersEcology

J. Legrand

Mutual co-authors in cluster

Author profile →

3 papers

Recent·Most cited

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

L. Monnin, T. Nidelet, J. Noble, V. Galeote

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.

bioRxiv · Feb 24, 2023 · PreprintMicrobiology

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

E. Michel, E. Masson, S. Bubbendorf, L. Lapicque, T. Nidelet, D. Segond, S. Guezenec, T. Marlin, H. Devillers, O. Rue, B. Onno, J. Legrand, D. Sicard

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.

bioRxiv · Nov 20, 2022Ecology

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

O. Harle, J. Legrand, C. Tesniere, M. Pradal, J.-R. Mouret, T. Nidelet

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.

bioRxiv · Nov 15, 2019Microbiology