Delphine Sicard

Directrice de recherche

108

Documents

Présentation

Domaines de recherche

Compétences

Population genetics, microbial ecology, food microbiology, participatory research

Publications

	Minimal influence of milling technique in contrast to sourdough on the nutritional and organoleptic quality of bread Lauriane Mietton , Jennifer Mata-Orozco , Stéphane Guezenec , Thérèse Marlin , Marie-Françoise Samson Food Microbiology, 2024, 118, pp.104426. ⟨10.1016/j.fm.2023.104426⟩ Article dans une revue hal-04515406v1
	Microbial Dynamics during labneh Ambaris Production in Earthenware Jars Reine Abi Khalil , Christel Couderc , Sophie Yvon , Delphine Sicard , Frédéric Bigey Foods, 2023, 12 (16), pp.3131. ⟨10.3390/foods12163131⟩ Article dans une revue hal-04197014v1
	Comparison of metabarcoding taxonomic markers to describe fungal communities in fermented foods Olivier Rué , Monika Coton , Eric Dugat-Bony , Kate Howell , Françoise Irlinger Peer Community Journal, 2023, 3 (e97), pp.1-25. ⟨10.24072/pcjournal.321⟩ Article dans une revue hal-04237955v2
	Microbial community dispersal from wheat grains to sourdoughs : a contribution of participatory research Lucas von Gastrow , Elisa Michel , Judith Legrand , Rémy Amelot , Diego Segond Molecular Ecology, 2023, 32 (10), pp.2413-2427. ⟨10.1111/mec.16630⟩ Article dans une revue hal-03741463v2
	Towards a more accurate metabarcoding approach for studying fungal communities of fermented foods Olivier Rué , Monika Coton , Eric Dugat-Bony , Kate Howell , Françoise Irlinger Peer Community Journal, 2023, ⟨10.24072/pci.microbiol.100007⟩ Article dans une revue hal-04234976v1
	Kazachstania humilis Anna Wittwer , Delphine Sicard , Kate Howell Trends in Microbiology, 2022, 30 (10), pp.1012-1013. ⟨10.1016/j.tim.2022.05.007⟩ Article dans une revue hal-03897730v1
	« Industriel » ou « paysan » : quels pains et pâtes privilégier pour les hypersensibles au gluten ? Dominique Desclaux , Anaïs Boury-Esnault , Delphine Sicard , Ewen Menguy , Marie-Françoise Samson The Conversation France, 2022, https://theconversation.com/industriel-ou-paysan-quels-pains-et-pates-privilegier-pour-les-hypersensibles-au-gluten-180821 Article dans une revue hal-04212638v1
	Whole-Genome Sequences of Two Kazachstania barnettii Strains Isolated from Anthropic Environments Hugo Devillers , Véronique Sarilar , Cécile Grondin , Lieven Sterck , Diego Segond Genome Biology and Evolution, 2022, 14 (2), pp.evac007. ⟨10.1093/gbe/evac007⟩ Article dans une revue hal-03664873v1
	Microbial communities and main features of labneh Ambaris, a traditional Lebanese fermented goat milk product Reine Abi Khalil , Sophie Yvon , Christel Couderc , Loubnah Belahcen , Gwenaelle Jard Journal of Dairy Science, 2022, 106 (2), pp.868-883. ⟨10.3168/jds.2022-22275⟩ Article dans une revue hal-03922548v1
	Artisanal Household Milk Pasteurization Is Not a Determining Factor in Structuring the Microbial Communities of Labneh Ambaris: A Pilot Study Reine Abi Khalil , Christel Couderc , Sophie Yvon , Gwenaelle Jard , Delphine Sicard Foods, 2022, 11 (23), pp.3874. ⟨10.3390/foods11233874⟩ Article dans une revue hal-03880546v1
	Impact of Leavening Agent and Wheat Variety on Bread Organoleptic and Nutritional Quality Lauriane Mietton , Marie-Françoise Samson , Thérèse Marlin , Valérie Nolleau , Stéphane Guezenec Microorganisms, 2022, 10 (7), pp.1416. ⟨10.3390/microorganisms10071416⟩ Article dans une revue hal-03749787v1
	Sourdough yeast-bacteria interactions can change ferulic acid metabolism during fermentation Sonia Boudaoud , Chahinez Aouf , Hugo Devillers , Delphine Sicard , Diego Segond Food Microbiology, 2021, 98, pp.103790. ⟨10.1016/j.fm.2021.103790⟩ Article dans une revue hal-03225011v1
	Ecology of yeasts associated with kernels of several durum wheat genotypes and their role in co-culture with Saccharomyces cerevisiae during dough leavening Antonio Alfonzo , Delphine Sicard , Giuseppe Di Miceli , Stéphane Guezenec , Luca Settanni Food Microbiology, 2021, 94, ⟨10.1016/j.fm.2020.103666⟩ Article dans une revue hal-03109790v1
	Evidence for Two Main Domestication Trajectories in Saccharomyces cerevisiae Linked to Distinct Bread-Making Processes Frédéric Bigey , Diego Segond , Anne Friedrich , Stephane Guezenec , Aurélie Bourgais Current Biology - CB, 2021, 31, pp.722-732. ⟨10.1016/j.cub.2020.11.016⟩ Article dans une revue hal-03110131v1
	Ferulic acid content variation from wheat to bread Sonia Boudaoud , Delphine Sicard , Lucas Suc , Geneviève Conéjèro , Diego Segond Food Science & Nutrition, 2021, 9 (5), pp.2446-2457. ⟨10.1002/fsn3.2171⟩ Article dans une revue hal-03192534v1
	Microbial Diversity Associated with Gwell, a Traditional French Mesophilic Fermented Milk Inoculated with a Natural Starter Lucas von Gastrow , Marie-Noelle Madec , Victoria Chuat , Stanislas Lubac , Clémence Morinière Microorganisms, 2020, 8 (7), ⟨10.3390/microorganisms8070982⟩ Article dans une revue hal-02900333v1
	Interactions between Kazachstania humilis Yeast Species and Lactic Acid Bacteria in Sourdough Belén Carbonetto , Thibault Nidelet , Stephane Guezenec , Marc Perez , Diego Segond Microorganisms, 2020, 8 (2), ⟨10.3390/microorganisms8020240⟩ Article dans une revue hal-02641199v1
	Interactions between Kazachstania humilis Yeast Species and Lactic Acid Bacteria in Sourdough Belén Carbonetto , Thibault Nidelet , Stéphane Guezenec , Marc Perez , Diego Segond Microorganisms, 2020, 8 (11), pp.591-603. ⟨10.3390/microorganisms8020240⟩ Article dans une revue hal-04206576v1
	Fungal Species Diversity in French Bread Sourdoughs Made of Organic Wheat Flour Charlotte Urien , Judith Legrand , Pierre Montalent , Serge Casaregola , Delphine Sicard Frontiers in Microbiology, 2019, 10, ⟨10.3389/fmicb.2019.00201⟩ Article dans une revue hal-02319371v1
	Bakery yeasts, a new model for studies in ecology and evolution Maria Belen Carbonetto , Johan Ramsayer , Thibault Nidelet , Judith Legrand , Delphine Sicard Yeast, 2018, 35 (11), pp.591-603. ⟨10.1002/yea.3350⟩ Article dans une revue hal-02154370v1
	Feedback between environment and traits under selection in a seasonal environment: consequences for experimental evolution Dorian Collot , Thibault Nidelet , Johan Ramsayer , Olivier C. Martin , Sylvie Meleard Proceedings of the Royal Society B: Biological Sciences, 2018, 285 (1876), pp.9. ⟨10.1098/rspb.2018.0284⟩ Article dans une revue hal-01837849v1
	Genome sequence of the type strain CLIB 1764 T (= CBS 14374 T ) of the yeast species Kazachstania saulgeensis isolated from French organic sourdough Véronique Sarilar , Lieven Sterck , Saki Matsumoto , Noémie Jacques , Cécile Neuvéglise Genomics Data, 2017, 13, pp.41 - 43. ⟨10.1016/j.gdata.2017.07.003⟩ Article dans une revue hal-03665066v1
	Characterization of relative abundance of lactic acid bacteria species in French organic sourdough by cultural, qPCR and MiSeq high-throughput sequencing methods Elisa Michel , Clarisse Monfort , Marion Deffrasnes , Stéphane Guezenec , Emilie Lhomme International Journal of Food Microbiology, 2016, 239, pp.35-43. ⟨10.1016/j.ijfoodmicro.2016.07.034⟩ Article dans une revue hal-01527569v1
	Life-history strategies and carbon metabolism gene dosage in the Nakaseomyces yeasts Judith Legrand , Monique Bolotin-Fukuhara , Aurélie Bourgais , Cécile Fairhead , Delphine Sicard FEMS Yeast Research, 2016, 16, 14 p. ⟨10.1093/femsyr/fov112⟩ Article dans une revue hal-01531601v1
	Le monde des pains au levain Delphine Sicard Sciences Ouest, 2016, pp.12-13 Article dans une revue hal-01605552v1
	Sourdough microbial community dynamics: an analysis during French organic bread-making processes Emilie Lhomme , Charlotte Urien , Judith Legrand , Xavier Dousset , Bernard Onno Food Microbiology, 2016, 53 (part A), pp.41-50. ⟨10.1016/j.fm.2014.11.014⟩ Article dans une revue hal-01532508v1
	Hybridization within saccharomyces genus results in homoeostasis and phenotypic novelty in winemaking conditions Telma da Silva , Warren Albertin , Christine Dillmann , Marina Bely , Stéphane La Guerche PLoS ONE, 2015, 10 (5), 24 p. ⟨10.1371/journal.pone.0123834⟩ Article dans une revue hal-02637133v1
	A systems approach to elucidate heterosis of protein abundances in yeast Melisande Blein-Nicolas , Warren Albertin , Telma da Silva , Benoît Valot , Thierry T. Balliau Molecular and Cellular Proteomics, 2015, 14 (8), pp.2056-2071. ⟨10.1074/mcp.M115.048058⟩ Article dans une revue hal-02636704v1
	Explorer et conserver la diversité de la flore des levains, un potentiel en boulangerie Johan Ramsayer , Delphine Sicard Innovations Agronomiques, 2015, 44, pp.45-54. ⟨10.15454/1.462200815153098E12⟩ Article dans une revue hal-01837776v1
	Linking post-translational modifications and variation of phenotypic traits Warren Albertin , Philippe Marullo , Marina Bely , Michel Aigle , Aurelie Bourgais Molecular and Cellular Proteomics, 2013, 12 (3), pp.720 - 735. ⟨10.1074/mcp.M112.024349⟩ Article dans une revue hal-01003318v1
	Yeast proteome variations reveal different adaptive responses to grape must fermentation Melisande Blein-Nicolas , Warren Albertin , Benoit B. Valot , Philippe Marullo , Delphine Sicard Molecular Biology and Evolution, 2013, 30 (6), pp.1368-1383. ⟨10.1093/molbev/mst050⟩ Article dans une revue hal-02648058v1
	Switch between Life History Strategies Due to Changes in Glycolytic Enzyme Gene Dosage in Saccharomyces cerevisiae Shaoxiao Wang , Aymé Spor , Thibault Nidelet , Pierre P. Montalent , Christine Dillmann Applied and Environmental Microbiology, 2011, 77 (2), pp.452 - 459. ⟨10.1128/AEM.00808-10⟩ Article dans une revue hal-02645566v1
	Bread, beer and wine: Yeast domestication in the Saccharomyces sensu stricto complex Delphine Sicard , Jean-Luc Legras Comptes Rendus Biologies, 2011, pp.229 - 236. ⟨10.1016/j.crvi.2010.12.016⟩ Article dans une revue hal-02653082v1
	Population size drives industrial Saccharomyces cerevisiae alcoholic fermentation and is under genetic control Warren Albertin , Philippe Marullo , Michel Aigle , Christine Dillmann , Dominique de Vienne Applied and Environmental Microbiology, 2011, 77 (8), pp.2772-2784. ⟨10.1128/AEM.02547-10⟩ Article dans une revue hal-02644810v1
	Hierarchical bayesian modelling for saccharomyces cerevisiae population dynamics Aymé Spor , Christine Dillmann , Shaoxiao Wang , Dominique de Vienne , Delphine Sicard International Journal of Food Microbiology, 2010, 142 (1-2), pp.25-35. ⟨10.1016/j.ijfoodmicro.2010.05.012⟩ Article dans une revue hal-01197603v1
	Evidence for autotetraploidy associated with reproductive isolation in Saccharomyces cerevisiae: towards a new domesticated species Warren Albertin , Philippe Marullo , M. Aigle , Aurelie Bourgais , Marina Bely Journal of Evolutionary Biology, 2009, 22 (11), pp.2157-2170. ⟨10.1111/j.1420-9101.2009.01828.x⟩ Article dans une revue hal-02657083v1
	Niche-driven evolution of metabolic and life-history strategies in natural and domesticated populations of Saccharomyces cerevisiae Aymé Spor , Thibault Nidelet , Jonattan Simon , Aurélie Bourgais , Dominique de Vienne BMC Evolutionary Biology, 2009, 9 (296), ⟨10.1186/1471-2148-9-296⟩ Article dans une revue hal-02901364v1
	Genetic improvement of thermo-tolerance in wine Saccharomyces cerevisiae strains by a backcross approach Philippe Marullo , Chantal Mansour , Mathieu Dufour , Warren Albertin , Delphine Sicard FEMS Yeast Research, 2009, 9 (8), pp.1148 - 1160. ⟨10.1111/j.1567-1364.2009.00550.x⟩ Article dans une revue hal-02660871v1

	Parallélisme des successions de communautés dans l’établissement des levains de panification Delphine Sicard Séminaire du métaprogramme holoflux, Métaprogramme Holoflux, Jan 2023, Paris, France Communication dans un congrès hal-04237818v1
	Succession de communautés microbiennes dans les filières céréales locales et conséquences sur la qualité nutritionnelle, sanitaire et organoleptique des pains Delphine Sicard Assises du département MICA, INRAE, May 2022, Anglet, France Communication dans un congrès hal-04237806v1
	Yeast domestication in sourdough : insight from genomics and high-throughput phenotyping Delphine Sicard VIII International Symposium on Sourdough, Marco Gobbetti, Free University of Bolzano, Italy (Chair); Emanuele Zannini, University College Cork, Ireland (Chair), Jun 2022, Bolzano, Italy Communication dans un congrès hal-04237676v1
	Drivers of microbial communities dynamic in sourdough Thibault Nidelet , Jennifer Mata-Orozco , Stéphane Guezenec , Thérèse Marlin , Marie-Françoise Samson Microbes 2022, Société Française de Microbiologie, Oct 2022, Montpellier, France Communication dans un congrès hal-04237728v1
	Du blé au pain : diversité des pratiques et biodiversité microbienne dans la filière boulangerie à faible intrant Delphine Sicard Aux sources végétales de notre alimentation, Société Botanique de France, Mar 2022, Paris - Amphithéatre de l'école Natuonale de Physique Chimie Biologie, France Communication dans un congrès hal-04237789v1
	Mycotoxins throughout the life cycle of a wheat grain. A case study of organic farming with on-farm storage and processing Camille Vindras-Fouillet , Marie-Hélène Robin , François Brionnet , Frédéric Bigey , Delphine Sicard 43rd Mycotoxin Workshop, May 2022, Toulouse, France Communication dans un congrès hal-03727947v1
	Dispersal and stability in sourdough microbial communities Lucas von Gastrow , Florence Valence , Delphine Sicard i-Génolevures workshop, Cécile Fairhead; Cécile Neuveglise; Hugo Devillers, Nov 2021, Zoom Webinar, France Communication dans un congrès hal-04212548v1
	Domestication of microbial communities for bread making: insights from a participatory research project Delphine Sicard grAiNZ, Oct 2019, Trentham, Australia Communication dans un congrès hal-02950616v1
	Illustration de l'Axe 2 "Flux microbiens et dynamiques au sein d’un système agri-alimentaire " Delphine Sicard Séminaire de lancement du métaprogramme HOLOFLUX, Nov 2019, Nantes, France Communication dans un congrès hal-02950886v1
	Baker’s bread-making practices and house microbiota shape fungal species diversity in french sourdoughs Delphine Sicard , Elisa Michel , Judith Legrand , Estelle Masson , Sandrine Bubendorff Harlan III, Jun 2019, Montpellier, France Communication dans un congrès hal-02950822v1
	Le son de blé : une source durable d’acide férulique libre et libéré Sonia Boudaoud , Chahinaz Aouf , Delphine Sicard Graines: VIIième colloque du Réseau Français de Biologie des Graines, May 2019, Angers, France Communication dans un congrès hal-02950903v1
	Sourdough bread diversity: Which drivers? Participative research from seeds to bread. Elisa Michel , Delphine Sicard European Diversity Cereal festival : Second CERERE EU Event, Cerere network, Jun 2019, Kalø, Denmark Communication dans un congrès hal-02950604v1
	Domestication of yeast and bacteria in sourdough microbial communities Delphine Sicard SPECIES INTERACTIONS : 1ère journée de séminaires du réseau "Evolution expérimentale-Occitanie", Jun 2019, Montpellier, France Communication dans un congrès hal-02950787v1
	Exploring S. cerevisiae domestication from the analysis of their genome and from an experimental evolution approach in the grape must. Jean-Nicolas Jasmin , Delphine Sicard , Virginie Galeote , Sylvie Dequin , Jean-Luc Legras 3. Harlan International Symposium : Harlan III, Jun 2019, Montpellier, France Communication dans un congrès hal-02306190v1
	Horizontal gene transfer: one of the key mechanisms involved into the adaptation of yeast to their environment Jean-Nicolas Jasmin , Delphine Sicard , Virginie Galeote , Sylvie Dequin , Jean-Luc Legras ESF-EMBO Symposium, Comparative genomics of eukaryotic microbes: Genomes in flux, and flux between genomes, Oct 2019, St Feliu de Guixols, Spain Communication dans un congrès hal-02461749v1
	Domestication of microbial communities for bread making: insights from a participatory research project Elisa Michel , Judith Legrand , Estelle Masson , Sandrine Bubendorff , Stephane Guezenec The 2019 Congress of the European Society for Evolutionary Biology, ESEB, Aug 2019, Turku, Finland Communication dans un congrès hal-02950758v1
	The BAKERY project: toward a better understanding of bakery sustainability Delphine Sicard , Jean-François Berthellot , Nicolas Supiot , Charles Poilly , Ismael Rodriguez Sème ta Résistance 2019- Rencontres internationales Réseau Semences Paysannes, Nov 2019, Mèze, France Communication dans un congrès hal-02950873v1
	Study of genome evolution among traditional bakery yeasts in relation to domestication Colin Tinsley , Veronique Sarilar , Sandrine Pinos , Lieven Sterck , Chris Hittinger NGS 2018, Apr 2018, Barcelone, Spain Communication dans un congrès hal-02124765v1
	Représentations sociales, pratiques et biodiversité : du souci de l’environnemental à la biodiversité microbienne. Estelle Masson , Elisa Michel , Sandrine Bubendorff , Delphine Sicard 14. International Conference on Social Representations, Aug 2018, Buenos Aires, Argentine Communication dans un congrès hal-02006839v1
	METABAR-FOOD, a project for developing standardized metabarcoding and metagenomic analysis of fermented food Delphine Sicard i-Genolevure, "High-Throughput Technologies Applied to Yeasts", Nov 2018, Strasbourg, France Communication dans un congrès hal-02006837v1
	Domestication of microbial community in action : a participatory research and multidisciplinary study of sourdough bread Elisa Michel , Maria Belen Carbonetto , Charlotte Urien , Emilie Lhomme , Stephane Guezenec Second Joint Congress on Evolutionary Biology (EVOLUTION 2018), Aug 2018, Montpellier, France Communication dans un congrès hal-02008729v1
	METABAR-FOOD, a project for developing standardized metabarcoding and metagenomic analysis of fermented food Delphine Sicard "High-Throughput Technologies Applied to Yeasts", International meeting of the i-genolevure network, Nov 2018, Strasbourg, France Communication dans un congrès hal-02950893v1
	The Darwinian fitness of wine strains of Saccharomyces cerevisiae adapted toin the grape must environment Jean-Nicolas Jasmin , Delphine Sicard , Virginie Galeote , Sylvie Dequin , Jean-Luc Legras ISSY 34, Oct 2018, Bariloche, Argentina Communication dans un congrès hal-02154369v1
	Florilège: a database gathering microbial phenotypes of food interest Hélène Falentin , Estelle Chaix , Bedis Dridi , Philippe Bessieres , S Buchin 2017 Scientific MEM days: Journées scientifiques MEM (Métaomiques et écosystèmes microbiens), Jan 2017, Paris, France Communication dans un congrès hal-01607327v1
	Complexity of yeast/bacteria interactions in wheat sourdough microbial communities Delphine Sicard , Johan Ramsayer , Maria Belen Carbonetto , Dorian Collot , Judith Legrand 4. International Conference on Microbial Diversity 2017, Oct 2017, Bari, Italy Communication dans un congrès hal-01606242v1
	Effects of terroir, wheat varieties and breadmaking practices on the microbial diversity of leaven and the quality of the bread Delphine Sicard , Elisa Michel Let's Cultivate Diversity 2017, Jun 2017, Virton, Belgique Communication dans un congrès hal-01606258v1
	Complexity of yeast/bacteria interactions: perspectives from the point of view of mathematics and biology Delphine Sicard Colloque du métaprogramme Méta-omiques et écosystèmes microbiens (MEM), Jan 2017, Paris, France Communication dans un congrès hal-01605609v1
	Ecology and domestication of yeasts in wine and bread ecosystems Delphine Sicard , Elisa Michel , Thibault Nidelet , Lucie Farrera , Jean-Luc Legras MicrobiOccitanie 2017 - 1. Rencontre des Microbiologistes Région Occitanie, Apr 2017, Toulouse, France Communication dans un congrès hal-01605558v1
	Complexity of yeast/bacteria interactions in wheat sourdough microbial communities Johan Ramsayer , Maria Belen Carbonetto , Dorian Collot , Stephane Guezenec , Judith Legrand 4. International Conference on Microbial Diversity 2017, Oct 2017, Bari, Italy Communication dans un congrès hal-02008734v1
	Feedback loops between traits under selection and the environment in batch experimental evolution: a mathematical analysis Delphine Sicard , Thibault Nidelet , Christine Dillmann , Olivier Martin , Sylvie Méléard 16. Congress of the European Society for Evolutionary Biology (ESEB 2017), Aug 2017, Groningue, Netherlands Communication dans un congrès hal-01607570v1
	Wheat sourdoughs: a new model to link ecology and evolution Belen Carbonetto , Elisa Michel , Yoann Robert , Johan Ramsayer , Charlotte Urien EMBO conference New Model Systems for Linking Evolution and Ecology, May 2016, EMBL Heidelberg, Germany Communication dans un congrès hal-01606190v1
	Interspecific interactions in wheat sourdough bread microbial communities Delphine Sicard , Johan Ramsayer , Judith Legrand Journée IDEEV, Oct 2016, Gif-sur-Yvette, France Communication dans un congrès hal-01605574v1
	Diversité des terroirs, des blés, des levures, des bactéries, des pratiques boulangères: quel impact sur la saveur et la qualité nutritionnelle du pain ? Delphine Sicard , Elisa Michel , Amandine Deroite , Sandrine Mallet Terres d'Octobre-Faite le plein d’idées durables., Oct 2016, Maison départementale de l'environnement, Restinclière, France Communication dans un congrès hal-01602306v1
	Quels droits autours des communautés de micro-organismes ? Exemple de dynamique de réflexion dans le projet « BAKERY » Delphine Sicard 2. Séminaire REPASTOL-Apprivoiser le vivant invisible – Savoirs, usages, appropriations de la microbiodiversité fromagère, Dec 2016, Paris, France Communication dans un congrès hal-01605559v1
	Les micro-organismes : définition, diversité et rôle dans notre alimentation Delphine Sicard , Elisa Michel , Amandine Deroite , Sandrine Mallet Terres d'Octobre-Faite le plein d’idées durables, Oct 2016, Maison départementale de l'environnement, Restinclière, France Communication dans un congrès hal-01602307v1
	Présentation des résultats partiels du projet ANR-BAKERY Delphine Sicard Pain au levain: entre tradition et modernité, Nov 2016, Paris, France Communication dans un congrès hal-01605572v1
	Les microorganismes des pains et du vin dépendent - ils des pratiques et de l'histoire des plantes associées ? Delphine Sicard Domestication et agroécosystèmes méditerranéens. Interactions socio-écologiques de la préhistoire à nos jours, Oct 2016, Galeria, Corse, France Communication dans un congrès hal-01602304v1
	Le pain au levain Delphine Sicard Du champ à l’assiette, fête de la biodiversité cultivée, Jul 2016, Rennes, France Communication dans un congrès hal-01602305v1
	Le levain, un microbiote riche de diversité Delphine Sicard , Elisa Michel Pain au levain, entre tradition et modernité, Nov 2016, Paris, France Communication dans un congrès hal-01602303v1
	Interspecific interactions in wheat sourdough microbial communities Delphine Sicard , Johan Ramsayer , Judith Legrand Petit Pois Déridé – 37ème édition, Aug 2016, Amiens, France Communication dans un congrès hal-01605573v1
	Ecology and diversity of yeasts in fermented food ecosystems Thibault Nidelet , Maria Belen Carbonetto , Eric Dugat-Bony , Cecile Callon , Céline Delbes 16. International Symposium on Microbial Ecology - ISME16, Aug 2016, Montréal, Canada Communication dans un congrès hal-01606838v1
	Diversité des levures Saccharomyces cerevisiae et domestication Delphine Sicard , Jean-Luc Legras Element transposables, Virus et domestication des espèces, May 2010, Lyon, France Communication dans un congrès hal-02814040v1

	Yeast dispersion is the main driver of microbial community diversity in sourdough bread-making Lauriane Mietton , Jennifer Mata-Orozco , Hugo Devillers , Théo Guillerminet , Stéphane Guezenec 8th Conference on Physiology of Yeasts and Filamentous Fungi (PYFF8), Jun 2023, Cork, Ireland Poster de conférence hal-04237767v1
	Bakery environnement shapes sourdough microorganisms community and bread aroma profile over milling technique Lauriane Mietton , Delphine Sicard Engaging Citizen Science Conference, May 2022, Aarhus (Danemark), Denmark Poster de conférence hal-04237827v1
	Genome and gene copy number variation in bakery yeast domestication Frédéric Bigey , Diego Segond , Anne Friedrich , Stephane Guezenec , Aurélie Bourgais Virtual EMBL Conference: Molecular Mechanisms in Evolution and Ecology, Sep 2020, Heidelberg, Germany Poster de conférence hal-02952117v1
	Florilege, a database gathering microbial habitats, phenotypes and uses Sandra Derozier , Louise Deleger , Estelle Chaix , Reda Mekdad , Mouhamadou Ba JOBIM 2020, Jun 2020, Montpellier, France Poster de conférence hal-02904156v1
	Testing markers to characterize microbial communities in food ecosystems using a metagenomics approach Claire Vincent , Serge Casaregola , Monika Coton , Céline Delbes , Hugo Devillers JOBIM, Jun 2020, Montpellier, France Poster de conférence hal-02914960v1
	Role of agronomic and bread-making practices in sourdough microbial diversity and bread nutritional and organoleptic properties Elisa Michel , Stephane Guezenec , Judith Legrand , Isabelle Goldringer , Simon Rousselot 7. international symposium on sourdough, Jul 2018, Cork, Ireland. 2018 Poster de conférence hal-02154390v1
	Domestication of microbial community in action : a participatory research and multidisciplinary study of sourdough bread Elisa Michel , Maria Belen Carbonetto , Charlotte Urien , Emilie Lhomme , Stephane Guezenec II Joint Congress on Evolutionary Biology • Montpellier 2018, Aug 2018, Montpellier, France Poster de conférence hal-02954338v1
	Microbial community assemblies and interspecific interactions in wheat sourdough Johan Ramsayer , Delphine Sicard , Judith Legrand Sfécologie-2018 - International Conference of Ecological Sciences, Oct 2018, Rennes, France. 2018 Poster de conférence hal-02006834v1
	FLORILEGE: an integrative database using text mining and ontologies Estelle Chaix , Sandra Derozier , Louise Deleger , Hélène Falentin , Jean-Baptiste Bohuon JOBIM 2018, Jul 2018, Marseille, France. , 2018, ABSTRACTS JOBIM 2018 Poster de conférence hal-01827946v1
	Feedback loops between traits under selection and the environment in batch experimental evolution: a mathematical analysis Dorian Collot , Thibault Nidelet , Christine Dillmann , Olivier Martin , Sylvie Méléard Second Joint Congress on Evolutionary Biology (EVOLUTION 2018), Aug 2018, Montpellier, France. 2018 Poster de conférence hal-02154389v1
	Non transitivity of fitness and the emergence of correlations between traits in seasonal environments: a modeling approach. Dorian Collot , Thibault Nidelet , Christine Dillmann , Johan Ramsayer , Olivier Martin Second Joint Congress on Evolutionary Biology (ESEB, ASN, SSE, SSB) 2018, Aug 2018, Montpellier, France Poster de conférence hal-02954340v1
	Microbial diversity in French sourdoughs bread Charlotte Urien , E. Lhomme , C. Aulard , Y. Mouffok , B. Onno Tallin university-PhD program and competent center, Jun 2017, Tallin, Estonia. 2017 Poster de conférence hal-01606219v1
	Florilege : a database gathering microbial phenotypes of food interest Hélène Falentin , Estelle Chaix , Bedis Dridi , Philippe Bessieres , S Buchin 4th International Conference on Microbial Diversity 2017, Oct 2017, Bari, Italy. , 2017 Poster de conférence hal-01651302v1
	Impact of baker’s practices, terroir and wheat varieties on sourdough microbial taxonomic and functional diversity Elisa Michel , Héloise Debroise , Marion Deffrasnes , Isabelle Hue , Stephane Guezenec 4. International Conference on Microbial Diversity 2017, Oct 2017, Bari, Italy. , 2017 Poster de conférence hal-02154391v1
	The association and distribution of yeasts with drosophilid insect vectors in natural environments Kate Howell , Phil Ganter , Delphine Sicard , Thibault Nidelet Australian Society For Microbiology (ASM) Annual Scientific Meeting, Jul 2016, Perth, Australia. 2016 Poster de conférence hal-02008730v1
	Taxonomy and genomics of Kazachstania yeasts from sourdough Delphine Sicard , Serge Casaregola , Veronique Sarilar , Noémie Jacques , Charlotte Urien 14. International Conference on Yeasts (ICY2016), Sep 2016, Awaji Island, Japan. 2016 Poster de conférence hal-01602293v1

	Yeast domestication in fermented food and beverages: past research and new avenues Irene de Guidi , Jean-Luc Legras , Virginie Galeote , Delphine Sicard Current Opinion in Food Science, 51, pp.101032, 2023, ⟨10.1016/j.cofs.2023.101032⟩ N°spécial de revue/special issue hal-04186307v1

	Du Blé au Pain, impact des levains en panification biologique Bernard Onno , Philippe Roussel , Elisa Michel , Delphine Sicard Editions Universitaires Européennes, 2021, Du Blé au Pain, impact des levains en panification biologique, 978-620-2-55127-4 Ouvrages hal-03345315v1
	La panification au levain naturel. Glossaire des savoirs Philippe Roussel , Bernard Onno , Elisa Michel , Delphine Sicard QOAE. Éditions Quae, pp.100, 2020, 9782759231669 Ouvrages hal-02965827v1

	Taxonomy, Biodiversity, and Physiology of Sourdough Yeasts Lucas von Gastrow , Andrea Gianotti , Pamela Vernocchi , Diana Isabella Serrazanetti , Delphine Sicard Handbook on Sourdough Biotechnology, 11 (23), Springer International Publishing, pp.161-212, 2023, ⟨10.1007/978-3-031-23084-4_7⟩ Chapitre d'ouvrage hal-04212429v1
	Yeasts and Breadmaking Caiti Smukowski Heil , Kate Howell , Delphine Sicard Yeasts: From Nature to Bioprocesses, 2, BENTHAM SCIENCE PUBLISHERS, pp.327-356, 2022, Mycology: Current and Future Developments, ⟨10.2174/9789815051063122020013⟩ Chapitre d'ouvrage hal-04212403v1
	Evolution expérimentale Xavier Reboud , Delphine Sicard , Thomas Bataillon , Stéphanie Bedhomme , Christine Dillmann Biologie évolutive, 2ème ed., De Boeck Supérieur Sciences (DBS Sciences), 1000 p., 2016, ISBN-10 2807302963 ISBN-13 9782807302969 Chapitre d'ouvrage hal-02800866v1
	Evolution expérimentale Xavier Reboud , Delphine Sicard , Thomas Bataillon , Christine Dillmann , Sabrina S. Gaba Biologie évolutive, Groupe De Boeck, 840 p., 2010, 2804101614 Chapitre d'ouvrage hal-02823771v1

	Mieux connaitre pour mieux choisir : recherches sur la transformation et la qualité des aliments bio: le cas de la filière boulangerie à faible intrant Delphine Sicard 2019 Autre publication scientifique hal-02950859v1
	Projet scientifique 2017-2021 UMR Sciences pour l'oenologie Carole Camarasa , Celine Poncet-Legrand , Virginie Hugouvieux , Aude Vernhet , Delphine Sicard 2017 Autre publication scientifique hal-01607751v1
	Yeast-yeast interactions in oenological fermentations Thibault Nidelet , Olivier Harle , Estefania Ortega-Flores , Delphine Sicard , Jean-Roch Mouret 2017 Autre publication scientifique hal-02963927v1

	Microbial community dispersal in sourdough Lucas von Gastrow , Rémy Amelot , Diego Segond , Stéphane Guézennec , Florence Valence 2022 Pré-publication, Document de travail hal-03531897v1

	Élever un levain Cécile Berthellot , Jean-Francois Berthellot , Julie Bertrand , Émile Blaque , Denis Cassan 2022 Son hal-04237852v1

Delphine Sicard

Présentation

Domaines de recherche

Compétences

Publications

Minimal influence of milling technique in contrast to sourdough on the nutritional and organoleptic quality of bread

Microbial Dynamics during labneh Ambaris Production in Earthenware Jars

Comparison of metabarcoding taxonomic markers to describe fungal communities in fermented foods

Microbial community dispersal from wheat grains to sourdoughs : a contribution of participatory research

Towards a more accurate metabarcoding approach for studying fungal communities of fermented foods

Kazachstania humilis

« Industriel » ou « paysan » : quels pains et pâtes privilégier pour les hypersensibles au gluten ?

Whole-Genome Sequences of Two Kazachstania barnettii Strains Isolated from Anthropic Environments

Microbial communities and main features of labneh Ambaris, a traditional Lebanese fermented goat milk product

Artisanal Household Milk Pasteurization Is Not a Determining Factor in Structuring the Microbial Communities of Labneh Ambaris: A Pilot Study

Impact of Leavening Agent and Wheat Variety on Bread Organoleptic and Nutritional Quality

Sourdough yeast-bacteria interactions can change ferulic acid metabolism during fermentation

Ecology of yeasts associated with kernels of several durum wheat genotypes and their role in co-culture with Saccharomyces cerevisiae during dough leavening

Evidence for Two Main Domestication Trajectories in Saccharomyces cerevisiae Linked to Distinct Bread-Making Processes

Ferulic acid content variation from wheat to bread

Microbial Diversity Associated with Gwell, a Traditional French Mesophilic Fermented Milk Inoculated with a Natural Starter

Interactions between Kazachstania humilis Yeast Species and Lactic Acid Bacteria in Sourdough

Interactions between Kazachstania humilis Yeast Species and Lactic Acid Bacteria in Sourdough

Fungal Species Diversity in French Bread Sourdoughs Made of Organic Wheat Flour

Bakery yeasts, a new model for studies in ecology and evolution

Feedback between environment and traits under selection in a seasonal environment: consequences for experimental evolution

Genome sequence of the type strain CLIB 1764 T (= CBS 14374 T ) of the yeast species Kazachstania saulgeensis isolated from French organic sourdough

Characterization of relative abundance of lactic acid bacteria species in French organic sourdough by cultural, qPCR and MiSeq high-throughput sequencing methods

Life-history strategies and carbon metabolism gene dosage in the Nakaseomyces yeasts

Le monde des pains au levain

Sourdough microbial community dynamics: an analysis during French organic bread-making processes

Hybridization within saccharomyces genus results in homoeostasis and phenotypic novelty in winemaking conditions

A systems approach to elucidate heterosis of protein abundances in yeast

Explorer et conserver la diversité de la flore des levains, un potentiel en boulangerie

Linking post-translational modifications and variation of phenotypic traits

Yeast proteome variations reveal different adaptive responses to grape must fermentation

Switch between Life History Strategies Due to Changes in Glycolytic Enzyme Gene Dosage in Saccharomyces cerevisiae

Bread, beer and wine: Yeast domestication in the Saccharomyces sensu stricto complex

Population size drives industrial Saccharomyces cerevisiae alcoholic fermentation and is under genetic control

Hierarchical bayesian modelling for saccharomyces cerevisiae population dynamics

Evidence for autotetraploidy associated with reproductive isolation in Saccharomyces cerevisiae: towards a new domesticated species

Niche-driven evolution of metabolic and life-history strategies in natural and domesticated populations of Saccharomyces cerevisiae

Genetic improvement of thermo-tolerance in wine Saccharomyces cerevisiae strains by a backcross approach

Parallélisme des successions de communautés dans l’établissement des levains de panification

Succession de communautés microbiennes dans les filières céréales locales et conséquences sur la qualité nutritionnelle, sanitaire et organoleptique des pains

Yeast domestication in sourdough : insight from genomics and high-throughput phenotyping

Drivers of microbial communities dynamic in sourdough

Du blé au pain : diversité des pratiques et biodiversité microbienne dans la filière boulangerie à faible intrant

Mycotoxins throughout the life cycle of a wheat grain. A case study of organic farming with on-farm storage and processing

Dispersal and stability in sourdough microbial communities

Domestication of microbial communities for bread making: insights from a participatory research project

Illustration de l'Axe 2 "Flux microbiens et dynamiques au sein d’un système agri-alimentaire "

Baker’s bread-making practices and house microbiota shape fungal species diversity in french sourdoughs

Le son de blé : une source durable d’acide férulique libre et libéré

Sourdough bread diversity: Which drivers? Participative research from seeds to bread.

Domestication of yeast and bacteria in sourdough microbial communities

Exploring S. cerevisiae domestication from the analysis of their genome and from an experimental evolution approach in the grape must.

Horizontal gene transfer: one of the key mechanisms involved into the adaptation of yeast to their environment

Domestication of microbial communities for bread making: insights from a participatory research project

The BAKERY project: toward a better understanding of bakery sustainability

Study of genome evolution among traditional bakery yeasts in relation to domestication

Représentations sociales, pratiques et biodiversité : du souci de l’environnemental à la biodiversité microbienne.

METABAR-FOOD, a project for developing standardized metabarcoding and metagenomic analysis of fermented food

Domestication of microbial community in action : a participatory research and multidisciplinary study of sourdough bread

METABAR-FOOD, a project for developing standardized metabarcoding and metagenomic analysis of fermented food

The Darwinian fitness of wine strains of Saccharomyces cerevisiae adapted toin the grape must environment

Florilège: a database gathering microbial phenotypes of food interest

Complexity of yeast/bacteria interactions in wheat sourdough microbial communities

Effects of terroir, wheat varieties and breadmaking practices on the microbial diversity of leaven and the quality of the bread

Complexity of yeast/bacteria interactions: perspectives from the point of view of mathematics and biology

Ecology and domestication of yeasts in wine and bread ecosystems

Complexity of yeast/bacteria interactions in wheat sourdough microbial communities

Feedback loops between traits under selection and the environment in batch experimental evolution: a mathematical analysis

Wheat sourdoughs: a new model to link ecology and evolution

Interspecific interactions in wheat sourdough bread microbial communities

Diversité des terroirs, des blés, des levures, des bactéries, des pratiques boulangères: quel impact sur la saveur et la qualité nutritionnelle du pain ?

Quels droits autours des communautés de micro-organismes ? Exemple de dynamique de réflexion dans le projet « BAKERY »

Les micro-organismes : définition, diversité et rôle dans notre alimentation

Présentation des résultats partiels du projet ANR-BAKERY

Les microorganismes des pains et du vin dépendent - ils des pratiques et de l'histoire des plantes associées ?