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Anne Thierry
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Documents
Identifiants chercheurs
anne-thierry-
0000-0002-9170-2889
- IdRef : 18894818X
Présentation
Short biography and current research
I have been aware soon of the life of “good microbes” and of their crucial role in many different aspects of our everyday life, including fermented foods. This is probably why I focussed my education and professional experience to understand and take advantage of the multiple potentials of micro-organisms.
After a Master’s degree in Industrial Microbiology (ENSA Rennes, 1985) and a PhD thesis in Biotechnology in 1988 (INA-PG, now AgroParisTech) on the production of bioethanol, I first had a 4-yr experience in a private company, where I supervised several R&D projects on the production of metabolites by fermentation. I joined INRA, now INRAE at Rennes in 1992 as a researcher scientist and I have been working since on food microbiology. My main area of expertise is the contribution of food microbes to the formation of metabolites, in particular aroma compounds, in dairy and other fermented products.
I have always been interested to investigate how the environmental conditions inside food modulate the metabolism of bacteria and the consequences on the properties of the final product.
Publications
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Fine-Tuning of Process Parameters Modulates Specific Metabolic Bacterial Activities and Aroma Compound Production in Semi-Hard CheeseJournal of Agricultural and Food Chemistry, 2021, ⟨10.1021/acs.jafc.1c01634⟩
Article dans une revue
hal-03313075v1
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Antifungal Activity of Lactic Acid Bacteria Combinations in Dairy Mimicking Models and Their Potential as Bioprotective Cultures in Pilot Scale ApplicationsFrontiers in Microbiology, 2018, 9 (1787), ⟨10.3389/fmicb.2018.01787⟩
Article dans une revue
hal-01856973v1
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Cheese powder methods for manufacturing said cheese powder and a cheese-based food product made from the latterFrance, Patent n° : US2022354144(A1), WO/2020/260296. 2022
Brevet
hal-04157511v1
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Procédé pour la fabrication d'une denrée alimentaire fromagère, avantageusement du type fromage, spécialité fromagère ou substitut de fromageFrance, N° de brevet: FR 3097408 B1. 2022
Brevet
hal-03865604v1
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