Yves Waché
University of Burgundy
84 Papers
580 Citations
Yves Waché is an academic researcher from University of Burgundy. The author has contributed to research in topics: Yarrowia & Chemistry. The author has an hindex of 30, co-authored 77 publications. Previous affiliations of Yves Waché include Hanoi University of Science and Technology & École nationale supérieure de biologie appliquée à la nutrition et à l'Alimentation.
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Papers
Yeasts as Probiotics and their Functional Roles
Giorgia Perpetuini,Yves Waché,Rosanna Tofalo +2 more
- 07 Jan 2022
TL;DR: In this paper , the authors summarized the mechanisms of action of yeast probiotics and their benefits for human health and showed the importance of encapsulation to improve the efficacy of Yeast Probiotic and further studies to improve probiotic traits exploiting engineered Yeasts.
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Impact of the surface properties of lactic bacteria on the stability of emulsions
Mai Huong Ly,Yves Waché,M. Bouchez-Naïtali,Thierry Meylheuc,Mario Aguedo,José A. Teixeira,T. M. Le,Jean-Marc Belin +7 more
- 01 Jan 2005
TL;DR: In this article, the effect of surface properties of lactic bacteria on the stability of model emulsions was studied. And the results showed that the choice of a bacterium according to its surface properties may have a strong impact on its stability and on the behavior of an emulsion.
Patent
Cell analysis apparatus, e.g. for microorganisms, to determine biological activities and/or physiological parameters, based on sample chamber comprising vertical PVC well receiving cuvette and probes
Remy Cachon,Yves Waché,Duried Alwazeer,Christophe Riondet,Patrick Guyondet,Charles Diviès +5 more
- 11 Sep 2003
TL;DR: In this article, a cell analysis apparatus comprising a measuring cell with a sample chamber containing probe(s) connected to measuring and electrical signal processing devices, the measuring cell comprises a vertical well (8) of PVC, open at the top and closed at the bottom.
Use of a Doehlert factorial design to investigate the effects of pH and aeration on the accumulation of lactones by Yarrowia lipolytica.
TL;DR: Aims: To detect rate‐limiting steps in the production of lactones by studying the combined effect of pH and aeration on their accumulation.
Solid state fermentation for the production of γ-decalactones by Yarrowia lipolytica
TL;DR: An alternative process is proposed as a novel model for lactone production after some yeast cells changed their morphological properties from the yeast-like shape to pseudo-mycelium and mycelium resulting in the high production of 3-hydroxy-γ-decalactone.