This internship aims to characterise strains of O. oeni resulting from an experimental evolution process in order to highlight and understand the mechanisms of tolerance of this bacterium to oenological conditions. The genes involved in these molecular mechanisms will be identified by comparing the genomic sequences of the ancestral strain and the evolved strains. The fermentation capacity of the evolved populations will be evaluated in a model environment. Monitoring of metabolism will reveal potential reorientations of metabolic flows in relation to stress response.

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