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Trace determination of linear alkylbenzene sulfonates: application in artificially polluted soil-carrots system.

International journal of analytical chemistry

Sablayrolles C, Montréjaud-Vignoles M, Silvestre J, Treilhou M.
PMID: 20107562
Int J Anal Chem. 2009;2009:404836. doi: 10.1155/2009/404836. Epub 2009 Jun 14.

Surfactants are widely used in household and industrial products. The risk of incorporation of linear alkylbenzene sulfonates (LAS) from biosolids, wastewater, and fertilizers land application to the food chain is being assessed at present by the European Union. In...

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Sablayrolles C, Montréjaud-Vignoles M, Silvestre J, et al. Trace determination of linear alkylbenzene sulfonates: application in artificially polluted soil-carrots system. Int J Anal Chem. 2009;2009:404836doi: 10.1155/2009/404836.
Sablayrolles, C., Montréjaud-Vignoles, M., Silvestre, J., & Treilhou, M. (2009). Trace determination of linear alkylbenzene sulfonates: application in artificially polluted soil-carrots system. International journal of analytical chemistry, 2009404836. https://doi.org/10.1155/2009/404836
Sablayrolles, Caroline, et al. "Trace determination of linear alkylbenzene sulfonates: application in artificially polluted soil-carrots system." International journal of analytical chemistry vol. 2009 (2009): 404836. doi: https://doi.org/10.1155/2009/404836
Sablayrolles C, Montréjaud-Vignoles M, Silvestre J, Treilhou M. Trace determination of linear alkylbenzene sulfonates: application in artificially polluted soil-carrots system. Int J Anal Chem. 2009;2009:404836. doi: 10.1155/2009/404836. Epub 2009 Jun 14. PMID: 20107562; PMCID: PMC2809018.
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Impact of dry weather discharges on annual pollution from a separate storm sewer in Toulouse, France.

The Science of the total environment

Deffontis S, Breton A, Vialle C, Montréjaud-Vignoles M, Vignoles C, Sablayrolles C.
PMID: 23538109
Sci Total Environ. 2013 May 01;452:394-403. doi: 10.1016/j.scitotenv.2013.03.014. Epub 2013 Mar 26.

The city of Toulouse with its separate sewer system is ideal for studying stormwater. However, during dry weather, the storm sewer also discharges water into the environment, and it is the impact of these discharges on annual pollution from...

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Deffontis S, Breton A, Vialle C, et al. Impact of dry weather discharges on annual pollution from a separate storm sewer in Toulouse, France. Sci Total Environ. 2013;452:394-403doi: 10.1016/j.scitotenv.2013.03.014.
Deffontis, S., Breton, A., Vialle, C., Montréjaud-Vignoles, M., Vignoles, C., & Sablayrolles, C. (2013). Impact of dry weather discharges on annual pollution from a separate storm sewer in Toulouse, France. The Science of the total environment, 452394-403. https://doi.org/10.1016/j.scitotenv.2013.03.014
Deffontis, S, et al. "Impact of dry weather discharges on annual pollution from a separate storm sewer in Toulouse, France." The Science of the total environment vol. 452 (2013): 394-403. doi: https://doi.org/10.1016/j.scitotenv.2013.03.014
Deffontis S, Breton A, Vialle C, Montréjaud-Vignoles M, Vignoles C, Sablayrolles C. Impact of dry weather discharges on annual pollution from a separate storm sewer in Toulouse, France. Sci Total Environ. 2013 May 01;452:394-403. doi: 10.1016/j.scitotenv.2013.03.014. Epub 2013 Mar 26. PMID: 23538109.
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Butanediol production by Aerobacter aerogenes NRRL B199: effects of initial substrate concentration and aeration agitation.

Biotechnology and bioengineering

Sablayrolles JM, Goma G.
PMID: 18551701
Biotechnol Bioeng. 1984 Feb;26(2):148-55. doi: 10.1002/bit.260260207.

Butanediol production by Aerobacter aerogenes NRRL B199 grown on glucose requires an optimal rate of aeration for the obtention of butanediol 2, 3. In the absence of air, Aerobacter aerogenes NRRL B199 growth and production are weak. Agitation-aeration is...

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Sablayrolles JM, Goma G. Butanediol production by Aerobacter aerogenes NRRL B199: effects of initial substrate concentration and aeration agitation. Biotechnol Bioeng. 1984;26(2):148-55doi: 10.1002/bit.260260207.
Sablayrolles, J. M., & Goma, G. (1984). Butanediol production by Aerobacter aerogenes NRRL B199: effects of initial substrate concentration and aeration agitation. Biotechnology and bioengineering, 26(2), 148-55. https://doi.org/10.1002/bit.260260207
Sablayrolles, J M, and Goma, G. "Butanediol production by Aerobacter aerogenes NRRL B199: effects of initial substrate concentration and aeration agitation." Biotechnology and bioengineering vol. 26,2 (1984): 148-55. doi: https://doi.org/10.1002/bit.260260207
Sablayrolles JM, Goma G. Butanediol production by Aerobacter aerogenes NRRL B199: effects of initial substrate concentration and aeration agitation. Biotechnol Bioeng. 1984 Feb;26(2):148-55. doi: 10.1002/bit.260260207. PMID: 18551701.
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How to modulate the formation of negative volatile sulfur compounds during wine fermentation?.

FEMS yeast research

Jimenez-Lorenzo R, Bloem A, Farines V, Sablayrolles JM, Camarasa C.
PMID: 34191008
FEMS Yeast Res. 2021 Jul 24;21(5). doi: 10.1093/femsyr/foab038.

Beyond the production of positive aromas during alcoholic fermentation, Saccharomyces cerevisiae metabolism also results in the formation of volatile compounds detrimental to wine quality, including a wide range of volatile sulfur compounds (VSCs). The formation of these VSCs during...

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Jimenez-Lorenzo R, Bloem A, Farines V, et al. How to modulate the formation of negative volatile sulfur compounds during wine fermentation?. FEMS Yeast Res. 2021;21(5)doi: 10.1093/femsyr/foab038.
Jimenez-Lorenzo, R., Bloem, A., Farines, V., Sablayrolles, J. M., & Camarasa, C. (2021). How to modulate the formation of negative volatile sulfur compounds during wine fermentation?. FEMS yeast research, 21(5), . https://doi.org/10.1093/femsyr/foab038
Jimenez-Lorenzo, Rafael, et al. "How to modulate the formation of negative volatile sulfur compounds during wine fermentation?." FEMS yeast research vol. 21,5 (2021). doi: https://doi.org/10.1093/femsyr/foab038
Jimenez-Lorenzo R, Bloem A, Farines V, Sablayrolles JM, Camarasa C. How to modulate the formation of negative volatile sulfur compounds during wine fermentation?. FEMS Yeast Res. 2021 Jul 24;21(5). doi: 10.1093/femsyr/foab038. PMID: 34191008; PMCID: PMC8310686.
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Modification of the acetaldehyde concentration during alcoholic fermentation and effects on fermentation kinetics.

Journal of bioscience and bioengineering

Roustan JL, Sablayrolles JM.
PMID: 16233216
J Biosci Bioeng. 2002;93(4):367-75.

We studied the kinetic effects of increasing the residual acetaldehyde concentration during alcoholic fermentation, especially during the stationary phase. We added this compound via pulse or continuous injections. The yeast response depended on the amount of acetaldehyde added: high...

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Roustan JL, Sablayrolles JM. Modification of the acetaldehyde concentration during alcoholic fermentation and effects on fermentation kinetics. J Biosci Bioeng. 2002;93(4):367-75
Roustan, J. L., & Sablayrolles, J. M. (2002). Modification of the acetaldehyde concentration during alcoholic fermentation and effects on fermentation kinetics. Journal of bioscience and bioengineering, 93(4), 367-75.
Roustan, Jean Louis, and Sablayrolles, Jean-Marie. "Modification of the acetaldehyde concentration during alcoholic fermentation and effects on fermentation kinetics." Journal of bioscience and bioengineering vol. 93,4 (2002): 367-75.
Roustan JL, Sablayrolles JM. Modification of the acetaldehyde concentration during alcoholic fermentation and effects on fermentation kinetics. J Biosci Bioeng. 2002;93(4):367-75. PMID: 16233216.
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Impact of oxygen addition during enological fermentation on sterol contents in yeast lees and their reactivity towards oxygen.

Journal of bioscience and bioengineering

Fornairon-Bonnefond C, Aguera E, Deytieux C, Sablayrolles JM, Salmon JM.
PMID: 16233446
J Biosci Bioeng. 2003;95(5):496-503. doi: 10.1016/s1389-1723(03)80051-8.

During enological fermentations, superfluous oxygen consumption by yeast cells is observed. The superfluous oxygen consumed by the yeast cells is mainly related to the operation of non-respiratory oxygen consumption pathways resulting in an overall decrease in the total sterol...

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Fornairon-Bonnefond C, Aguera E, Deytieux C, et al. Impact of oxygen addition during enological fermentation on sterol contents in yeast lees and their reactivity towards oxygen. J Biosci Bioeng. 2003;95(5):496-503doi: 10.1016/s1389-1723(03)80051-8.
Fornairon-Bonnefond, C., Aguera, E., Deytieux, C., Sablayrolles, J. M., & Salmon, J. M. (2003). Impact of oxygen addition during enological fermentation on sterol contents in yeast lees and their reactivity towards oxygen. Journal of bioscience and bioengineering, 95(5), 496-503. https://doi.org/10.1016/s1389-1723(03)80051-8
Fornairon-Bonnefond, Caroline, et al. "Impact of oxygen addition during enological fermentation on sterol contents in yeast lees and their reactivity towards oxygen." Journal of bioscience and bioengineering vol. 95,5 (2003): 496-503. doi: https://doi.org/10.1016/s1389-1723(03)80051-8
Fornairon-Bonnefond C, Aguera E, Deytieux C, Sablayrolles JM, Salmon JM. Impact of oxygen addition during enological fermentation on sterol contents in yeast lees and their reactivity towards oxygen. J Biosci Bioeng. 2003;95(5):496-503. doi: 10.1016/s1389-1723(03)80051-8. PMID: 16233446.
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Feasibility of measuring ferricyanide reduction by yeasts to estimate their activity during alcoholic fermentation in wine-making conditions.

Journal of bioscience and bioengineering

Roustan JL, Sablayrolles JM.
PMID: 16233552
J Biosci Bioeng. 2003;96(5):434-7. doi: 10.1016/S1389-1723(03)70128-5.

We assessed the feasibility of measuring the extracellular reduction of ferricyanide in the presence of an intermediate carrier (menadione) as a means of estimating the activity of yeasts during alcoholic fermentation. A spectrophotometric and a potentiometric approach were used....

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Roustan JL, Sablayrolles JM. Feasibility of measuring ferricyanide reduction by yeasts to estimate their activity during alcoholic fermentation in wine-making conditions. J Biosci Bioeng. 2003;96(5):434-7doi: 10.1016/S1389-1723(03)70128-5.
Roustan, J. L., & Sablayrolles, J. M. (2003). Feasibility of measuring ferricyanide reduction by yeasts to estimate their activity during alcoholic fermentation in wine-making conditions. Journal of bioscience and bioengineering, 96(5), 434-7. https://doi.org/10.1016/S1389-1723(03)70128-5
Roustan, Jean-Louis, and Sablayrolles, Jean-Marie. "Feasibility of measuring ferricyanide reduction by yeasts to estimate their activity during alcoholic fermentation in wine-making conditions." Journal of bioscience and bioengineering vol. 96,5 (2003): 434-7. doi: https://doi.org/10.1016/S1389-1723(03)70128-5
Roustan JL, Sablayrolles JM. Feasibility of measuring ferricyanide reduction by yeasts to estimate their activity during alcoholic fermentation in wine-making conditions. J Biosci Bioeng. 2003;96(5):434-7. doi: 10.1016/S1389-1723(03)70128-5. PMID: 16233552.
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Stuck and slow fermentations in enology: statistical study of causes and effectiveness of combined additions of oxygen and diammonium phosphate.

Journal of bioscience and bioengineering

Blateyron L, Sablayrolles JM.
PMID: 16232972
J Biosci Bioeng. 2001;91(2):184-9. doi: 10.1263/jbb.91.184.

One hundred and seventy-eight musts from different regions in France were selected by enologists and fermented under standardized conditions. Two kinds of fermentation problems were distinguished: (a) slow and (b) sluggish (late-onset sluggish) and stuck (with residual sugar) fermentations....

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Blateyron L, Sablayrolles JM. Stuck and slow fermentations in enology: statistical study of causes and effectiveness of combined additions of oxygen and diammonium phosphate. J Biosci Bioeng. 2001;91(2):184-9doi: 10.1263/jbb.91.184.
Blateyron, L., & Sablayrolles, J. M. (2001). Stuck and slow fermentations in enology: statistical study of causes and effectiveness of combined additions of oxygen and diammonium phosphate. Journal of bioscience and bioengineering, 91(2), 184-9. https://doi.org/10.1263/jbb.91.184
Blateyron, L, and Sablayrolles, J M. "Stuck and slow fermentations in enology: statistical study of causes and effectiveness of combined additions of oxygen and diammonium phosphate." Journal of bioscience and bioengineering vol. 91,2 (2001): 184-9. doi: https://doi.org/10.1263/jbb.91.184
Blateyron L, Sablayrolles JM. Stuck and slow fermentations in enology: statistical study of causes and effectiveness of combined additions of oxygen and diammonium phosphate. J Biosci Bioeng. 2001;91(2):184-9. doi: 10.1263/jbb.91.184. PMID: 16232972.
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Glycerol overproduction by engineered saccharomyces cerevisiae wine yeast strains leads to substantial changes in By-product formation and to a stimulation of fermentation rate in stationary phase .

Applied and environmental microbiology

Barre P, Dequin S, Remize F, Roustan JL, Sablayrolles JM.
PMID: 9872772
Appl Environ Microbiol. 1999 Jan;65(1):143-9. doi: 10.1128/AEM.65.1.143-149.1999.
Free PMC Article

Six commercial wine yeast strains and three nonindustrial strains (two laboratory strains and one haploid strain derived from a wine yeast strain) were engineered to produce large amounts of glycerol with a lower ethanol yield. Overexpression of the GPD1...

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Barre P, Dequin S, Remize F, et al. Glycerol overproduction by engineered saccharomyces cerevisiae wine yeast strains leads to substantial changes in By-product formation and to a stimulation of fermentation rate in stationary phase . Appl Environ Microbiol. 1999;65(1):143-9doi: 10.1128/AEM.65.1.143-149.1999.
Barre, P., Dequin, S., Remize, F., Roustan, J. L., & Sablayrolles, J. M. (1999). Glycerol overproduction by engineered saccharomyces cerevisiae wine yeast strains leads to substantial changes in By-product formation and to a stimulation of fermentation rate in stationary phase . Applied and environmental microbiology, 65(1), 143-9. https://doi.org/10.1128/AEM.65.1.143-149.1999
Barre, et al. "Glycerol overproduction by engineered saccharomyces cerevisiae wine yeast strains leads to substantial changes in By-product formation and to a stimulation of fermentation rate in stationary phase ." Applied and environmental microbiology vol. 65,1 (1999): 143-9. doi: https://doi.org/10.1128/AEM.65.1.143-149.1999
Barre P, Dequin S, Remize F, Roustan JL, Sablayrolles JM. Glycerol overproduction by engineered saccharomyces cerevisiae wine yeast strains leads to substantial changes in By-product formation and to a stimulation of fermentation rate in stationary phase . Appl Environ Microbiol. 1999 Jan;65(1):143-9. doi: 10.1128/AEM.65.1.143-149.1999. PMID: 9872772; PMCID: PMC90995.
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Showing 1 to 9 of 9 entries