Know more

Our use of cookies

Cookies are a set of data stored on a user’s device when the user browses a web site. The data is in a file containing an ID number, the name of the server which deposited it and, in some cases, an expiry date. We use cookies to record information about your visit, language of preference, and other parameters on the site in order to optimise your next visit and make the site even more useful to you.

To improve your experience, we use cookies to store certain browsing information and provide secure navigation, and to collect statistics with a view to improve the site’s features. For a complete list of the cookies we use, download “Ghostery”, a free plug-in for browsers which can detect, and, in some cases, block cookies.

Ghostery is available here for free:

You can also visit the CNIL web site for instructions on how to configure your browser to manage cookie storage on your device.

In the case of third-party advertising cookies, you can also visit the following site:, offered by digital advertising professionals within the European Digital Advertising Alliance (EDAA). From the site, you can deny or accept the cookies used by advertising professionals who are members.

It is also possible to block certain third-party cookies directly via publishers:

Cookie type

Means of blocking

Analytical and performance cookies

Google Analytics

Targeted advertising cookies


The following types of cookies may be used on our websites:

Mandatory cookies

Functional cookies

Social media and advertising cookies

These cookies are needed to ensure the proper functioning of the site and cannot be disabled. They help ensure a secure connection and the basic availability of our website.

These cookies allow us to analyse site use in order to measure and optimise performance. They allow us to store your sign-in information and display the different components of our website in a more coherent way.

These cookies are used by advertising agencies such as Google and by social media sites such as LinkedIn and Facebook. Among other things, they allow pages to be shared on social media, the posting of comments, and the publication (on our site or elsewhere) of ads that reflect your centres of interest.

Our EZPublish content management system (CMS) uses CAS and PHP session cookies and the New Relic cookie for monitoring purposes (IP, response times).

These cookies are deleted at the end of the browsing session (when you log off or close your browser window)

Our EZPublish content management system (CMS) uses the XiTi cookie to measure traffic. Our service provider is AT Internet. This company stores data (IPs, date and time of access, length of the visit and pages viewed) for six months.

Our EZPublish content management system (CMS) does not use this type of cookie.

For more information about the cookies we use, contact INRA’s Data Protection Officer by email at or by post at:

24, chemin de Borde Rouge –Auzeville – CS52627
31326 Castanet Tolosan CEDEX - France

Dernière mise à jour : Mai 2018

Menu Logo Principal Logo

Home page

Website UMR SPO - INRA Montpellier

PhD Mehmet Gazaloglu

Pectinolytic activities in yeast: genetic, enzymatic and metabolic diversity

Pectin consists of a complex set of heteropolysaccharides that are present in most primary cell walls and are particularly abundant in fruits, particularly in citrus, apple, and grape. Three major groups of pectic polysaccharides have been recognized, all containing D-galacturonic acid as a central building block. Pectinases are an enzyme group that catalyzes the degradation of pectic substances through depolymerization (hydrolases and lyases) and de-esterification (esterases) reactions. During the industrial processing of fruits, the addition of pectinolytic enzymes supports the extraction of the juice and facilitates filtration. In winemaking, the presence of pectinolytic enzymes has also been shown to improve stability, taste, texture, color, and aroma. It has been reported that certain yeast species display pectinolytic activities, which mainly result from the activity of polygalacturonases that are homogalacturonan-degrading enzymes. This is of great industrial interest, particularly in winemaking and cocoa production due to the reported positive effects on taste complexity and organoleptic richness of the respective products. Nevertheless, a detailed understanding of how pectinolytic yeasts contribute to the product quality needs further scientific work.

In this study, yeast strains from different species will be studied for phenotypic and genotypic diversity with regard to their polygalacturonase activities. The superior yeast strains will be subjected to whole-genome sequencing and bioinformatic analysis will be conducted to search for Carbohydrate-Active Enzymes (CAZYmes). Selected yeast strains will be characterized in more detail in wine fermentations.

  • Period: 02/05/2018 - 30/06/2021
  • Supervisors : Sylvie Dequin (INRA Montpellier, UMR SPO) & Elke Nevoig (Jacobs University Bremen, Germany)
  • Co-supervisor : Carole Camarasa (INRA Montpellier, UMR SPO)
  • Contact: