LinkedIn

https://www.linkedin.com/in/viwetyibilika

Career

2020–2024: PhD in Biotechnology and Microbiology, University of Montpellier (France)/Stellenbosch University (South Africa) – joint supervision
Thesis: Exploring redox status management in wine yeast species: impact on the production of aromatic compounds
2020 (February–August, 7 months): Intern in food microbiology – University of Foggia, Italy 
In vitro characterisation of the antifungal activity of lactic acid bacteria isolated from fruit

September 2019 – January 2020 (5 months): Research assistant in microbiology and agri-food physico-chemistry UMR-PAM, Dijon
Study of metabolic pathways activated by microorganisms and their impact on aromatic compounds

2019 (2 months) - University Institute of Vine and Wine (IUVV), Dijon
Research intern in microbiology
Isolation and characterisation of extracellular substances produced by Lactiplantibacillus plantarum

Formation

2020–2024: Doctorate in Biotechnology and Microbiology
University of Montpellier (France) & Stellenbosch University (Stellenbosch, South Africa) – Joint supervision

2018–2020: Master's degree in Microbiology and Physical Chemistry of Food and Wine Production Processes
COMUE University of Bourgogne-Franche Comté, Dijon, France

2017–2017: Bachelor of Science Honours (equivalent to Master's degree) in Biochemistry
University of Fort Hare, Alice, South Africa

2013–2015: Bachelor of Science in Biochemistry and Microbiology
University of Fort Hare, Alice, South Africa

Skills

Cultural and molecular microbiology
Microbial ecology and physiology
Microbial physiology and fermentation
Development and optimisation of experimental protocols
Protein and enzyme biochemistry
Metabolomic and spectrometric analyses
Analysis and interpretation of experimental data

Current research

My work focuses on understanding how microorganisms function and interact within complex biological systems. I am particularly interested in the dynamics of microbial communities, their metabolic and enzymatic activity, and their mobilisation in biotechnological processes dedicated to the transformation and valorisation of lignin.

Publications

Tyibilika V, Setati ME, Bloem A, Divol B, Camarasa C. Exploring fermentative metabolic response to varying exogenous supplies of redox cofactor precursors in selected wine yeast species. FEMS Yeast Res. 2024 Jan 9;24:foae029. 
DOI: 10.1093/femsyr/foae029. PMID: 39375837; PMCID: PMC11503943.

Tyibilika V, Setati ME, Bloem A, Divol B, Camarasa C. Differences in the management of intracellular redox state between wine yeast species dictate their fermentation performances and metabolite production. Int J Food Microbiol. 2024 Feb 2;411:110537. 
DOI: 10.1016/j.ijfoodmicro.2023.110537. Epub 2023 Dec 21. PMID: 38150773.

De Simone N, Pace B, Grieco F, Chimienti M, Tyibilika V, Santoro V, Capozzi V, Colelli G, Spano G, Russo P. Botrytis cinerea and Table Grapes: A Review of the Main Physical, Chemical, and Bio-Based Control Treatments in Post-Harvest. Foods. 2020 Aug 19;9(9):1138. DOI: 10.3390/foods9091138. PMID: 32824971; PMCID: PMC7555317.