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Anne Thierry

7
Documents
Identifiants chercheurs

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

sergine-even
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Strain-to-strain differences within lactic and propionic acid bacteria species strongly impact the properties of cheese-A review

Anne Thierry , Florence Valence , Stéphanie-Marie Deutsch , Sergine Even , Hélène Falentin
Dairy Science & Technology, 2015, 95 (6), pp.895-918. ⟨10.1007/s13594-015-0267-9⟩
Article dans une revue hal-01224020v2

Accumulation of Intracellular Glycogen and Trehalose by Propionibacterium freudenreichii under Conditions Mimicking Cheese Ripening in the Cold

Marion Dalmasso , Julie Aubert , Sergine Even , Hélène Falentin , Marie-Bernadette Maillard
Applied and Environmental Microbiology, 2012, 78 (17), pp.6357-6364. ⟨10.1128/AEM.00561-12⟩
Article dans une revue hal-02363390v1

Correction: A Temporal -omic Study of Propionibacterium freudenreichii CIRM-BIA1 T Adaptation Strategies in Conditions Mimicking Cheese Ripening in the Cold

Marion Dalmasso , Julie Aubert , Valérie Briard-Bion , Victoria Chuat , Stéphanie-Marie Deutsch
Article dans une revue hal-02363413v1
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A Temporal -omic study of propionibacterium freudenreichii CIRM-BIA1T adaptation strategies in conditions mimicking cheese ripening in the cold

Marion Dalmasso , Julie Aubert , Valérie Briard-Bion , Victoria Chuat , Stéphanie-Marie Deutsch
PLoS ONE, 2012, 7 (1), pp.e29083 (1-15). ⟨10.1371/journal.pone.0029083⟩
Article dans une revue hal-01189567v1

Accumulation of intracellular glycogen and trehalose by [i]Propionibacterium Freudenreichii[/i] under conditions mimicking cheese ripening in the cold

Marion Dalmasso , Julie Aubert , Sergine Even , Hélène Falentin , Marie-Bernadette Maillard
Applied and Environmental Microbiology, 2012, 78 (17), pp.6357-6364. ⟨10.1128/AEM.00561-12⟩
Article dans une revue hal-01191223v1
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Molecular characterisation of Staphylococcus aureus strains isolated from small and large ruminants reveals a host rather than tissue specificity.

P. D. D. Alves , J. A. Mcculloch , Sergine Even , C. Le Maréchal , N. Grosset
Veterinary Microbiology, 2009, 137 (1-2), pp.190-5. ⟨10.1016/j.vetmic.2008.12.014⟩
Article dans une revue hal-00409359v1

Multilocus sequence typing of Propionibacterium freudenreichii

Marion Dalmasso , Sergine Even , Pierre Nicolas , Hélène Falentin , Jarna Tanskanen
4. Congress of European Microbiologists FEMS 2011, Jun 2011, Genève, Switzerland
Communication dans un congrès hal-01454326v1