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149

Anne Thierry


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.


Journal articles98 documents

  • Marine Penland, Hélène Falentin, Sandrine Parayre, Audrey Pawtowski, Marie-Bernadette Maillard, et al.. Linking Pélardon artisanal goat cheese microbial communities to aroma compounds during cheese-making and ripening. International Journal of Food Microbiology, Elsevier, 2021, 345, pp.109130. ⟨10.1016/j.ijfoodmicro.2021.109130⟩. ⟨hal-03181204⟩
  • Fanny Guyomarc'H, Gaëlle Arvisenet, Saïd Bouhallab, Fanny Canon, Stéphanie-Marie Deutsch, et al.. Mixing milk, egg and plant resources to obtain safe and tasty foods with environmental and health benefits. Trends in Food Science and Technology, Elsevier, 2021, 108, pp.119-132. ⟨10.1016/j.tifs.2020.12.010⟩. ⟨hal-03099687⟩
  • Olivier Harle, Hélène Falentin, Jérôme Niay, Florence Valence-Bertel, Céline Courselaud, et al.. Diversity of the metabolic profiles of a broad range of lactic acid bacteria in soy juice fermentation. Food Microbiology, Elsevier, 2020, 89, pp.103410. ⟨10.1016/j.fm.2019.103410⟩. ⟨hal-02625001⟩
  • Emilie Dumas, Alice Feurtey, Ricardo C. Rodriguez de la Vega, Stephanie Le Prieur, Alodie Snirc, et al.. Independent domestication events in the blue-cheese fungus Penicillium roqueforti. Molecular Ecology, Wiley, 2020, pp.1-22. ⟨10.1101/451773⟩. ⟨hal-02625040⟩
  • Desirée Román Naranjo, Michael Callanan, Anne Thierry, Olivia Mcauliffe. Superior esterolytic activity in environmental Lactococcus lactis strains is linked to the presence of the SGNH hydrolase family of esterases. JDS Communications, American Dairy Science Association, 2020, 1, pp.25-28. ⟨hal-03028324⟩
  • Fanny Canon, Thibault Nidelet, Eric Guedon, Anne Thierry, Valérie Gagnaire. Understanding the Mechanisms of Positive Microbial Interactions That Benefit Lactic Acid Bacteria Co-cultures. Frontiers in Microbiology, Frontiers Media, 2020, 11, ⟨10.3389/fmicb.2020.02088⟩. ⟨hal-02931021⟩
  • Clarisse Techer, Sophie Jan, Anne Thierry, Marie-Bernadette Maillard, Noel Grosset, et al.. Identification of the bacteria and their metabolic activities associated with the microbial spoilage of custard cream desserts. Food Microbiology, Elsevier, 2020, 86, pp.103317. ⟨10.1016/j.fm.2019.103317⟩. ⟨hal-02283796⟩
  • Natayme Rocha Tartaglia, Aurélie Nicolas, Vinicius de Rezende Rodovalho, Brenda Silva Rosa Da Luz, Valérie Briard-Bion, et al.. Extracellular vesicles produced by human and animal Staphylococcus aureus strains share a highly conserved core proteome. Scientific Reports, Nature Publishing Group, 2020, 10 (1), pp.1-13. ⟨10.1038/s41598-020-64952-y⟩. ⟨hal-02638124⟩
  • Marine Penland, Stéphanie-Marie Deutsch, Hélène Falentin, Audrey Pawtowski, Elisabeth Poirier, et al.. Deciphering Microbial Community Dynamics and Biochemical Changes During Nyons Black Olive Natural Fermentations. Frontiers in Microbiology, Frontiers Media, 2020, 11 (article 586614), ⟨10.3389/fmicb.2020.586614⟩. ⟨hal-02961412⟩
  • Lucille Garnier, Marine Penland, Anne Thierry, Marie-Bernadette Maillard, Julien Jardin, et al.. Antifungal activity of fermented dairy ingredients: Identification of antifungal compounds. International Journal of Food Microbiology, Elsevier, 2020, 322, pp.108574. ⟨hal-02622774⟩
  • Fanny Canon, Mahendra Mariadassou, Marie-Bernadette Maillard, Hélène Falentin, Sandrine Parayre, et al.. Function-Driven Design of Lactic Acid Bacteria Co-cultures to Produce New Fermented Food Associating Milk and Lupin. Frontiers in Microbiology, Frontiers Media, 2020, 11, ⟨10.3389/fmicb.2020.584163⟩. ⟨hal-03019865⟩
  • Lucille Garnier, Jérôme Mounier, Sébastien Lê, Audrey Pawtowski, Nicolas Pinon, et al.. Development of antifungal ingredients for dairy products: From in vitro screening to pilot scale application. Food Microbiology, Elsevier, 2019, 81, pp.97-107. ⟨10.1016/j.fm.2018.11.003⟩. ⟨hal-01998876⟩
  • Marcia Leyva Salas, Jérôme Mounier, Marie-Bernadette Maillard, Florence Valence-Bertel, Emmanuel Coton, et al.. Identification and quantification of natural compounds produced by antifungal bioprotective cultures in dairy products. Food Chemistry, Elsevier, 2019, 301, pp.125260. ⟨10.1016/j.foodchem.2019.125260⟩. ⟨hal-02265513⟩
  • Anne Thierry, Valerie Gagnaire, A. Dereuder. Les écosystèmes microbiens transforment les légumineuses. Process Alimentaire, 2018, 1356 (Mars 2018), pp.52. ⟨hal-01739287⟩
  • Marcia Leyva Salas, Anne Thierry, Mathilde Lemaître, Gilles Garric, Marielle Harel-Oger, et al.. Antifungal Activity of Lactic Acid Bacteria Combinations in Dairy Mimicking Models and Their Potential as Bioprotective Cultures in Pilot Scale Applications. Frontiers in Microbiology, Frontiers Media, 2018, 9 (1787), ⟨10.3389/fmicb.2018.01787⟩. ⟨hal-01856973⟩
  • Guillaume Gillot, Jean-Luc Jany, Elisabeth Poirier, Marie-Bernadette Maillard, Stella Debaets, et al.. Functional diversity within the [i]Penicillium roqueforti[/i] species. International Journal of Food Microbiology, Elsevier, 2017, 241, pp.141-150. ⟨10.1016/j.ijfoodmicro.2016.10.001⟩. ⟨hal-01386935⟩
  • Ewelina Stefanovic, Anne Thierry, Marie-Bernadette Maillard, Andrea Bertuzzi, Mary C. Rea, et al.. Strains of the Lactobacillus casei group show diverse abilities for the production of flavor compounds in 2 model systems. Journal of Dairy Science, American Dairy Science Association, 2017, 100 (9), pp.6918-6929. ⟨10.3168/jds.2016-12408⟩. ⟨hal-01621909⟩
  • María C. Abeijón Mukdsi, Marie-Bernadette Maillard, Roxana B. Medina, Anne Thierry. Ethyl butanoate is synthesised both by alcoholysis and esterification by dairy lactobacilli and propionibacteria. LWT - Food Science and Technology, Elsevier, 2017, 89, ⟨10.1016/j.lwt.2017.10.012⟩. ⟨hal-01621919⟩
  • Marcia Leyva Salas, Jerome Mounier, Florence Valence-Bertel, Monika Coton, Anne Thierry, et al.. Antifungal Microbial Agents for Food Biopreservation—A Review. Microorganisms, MDPI, 2017, 5 (37), Open Acess. ⟨10.3390/microorganisms5030037⟩. ⟨hal-01568139⟩
  • Anne Thierry. Editorial. Dairy Science & Technology, EDP sciences/Springer, 2017, 96 (6), pp.773-773. ⟨10.1007/s13594-016-0310-5⟩. ⟨hal-01475603⟩
  • Anne Laure Chapeau, Juliana Valle Costa Silva, Pierre Schuck, Anne Thierry, Juliane Floury. The influence of cheese composition and microstructure on the diffusion of macromolecules: A study using Fluorescence Recovery After Photobleaching (FRAP). Food Chemistry, Elsevier, 2016, 192, pp.660-667. ⟨10.1016/j.foodchem.2015.07.053⟩. ⟨hal-01454518⟩
  • Florence Valence-Bertel, Anne Thierry, Gwénaël Jan¨, Nathalie Blanc. Dossier de Sciences Ouest : Les super-pouvoirs des microbes. Sciences Ouest, 2016, 338, pp.10-18. ⟨hal-01578224⟩
  • Clémentine Le Boucher, Valerie Gagnaire Soumet, Valérie Briard-Bion, Julien Jardin, Marie-Bernadette Maillard, et al.. Spatial Distribution of Lactococcus lactis Colonies Modulates the Production of Major Metabolites during the Ripening of a Model Cheese. Applied and Environmental Microbiology, American Society for Microbiology, 2016, 82 (1), pp.202-210. ⟨10.1128/AEM.02621-15⟩. ⟨hal-02640017⟩
  • Tomislav Pogačić, Marie-Bernadette Maillard, Aurélie Leclerc, Christophe Hervé, Victoria Chuat, et al.. Lactobacillus and Leuconostoc volatilomes in cheese conditions. Applied Microbiology and Biotechnology, Springer Verlag, 2016, 100, pp.2335-2346. ⟨10.1007/s00253-015-7227-4⟩. ⟨hal-01454567⟩
  • Flavia Aburjaile, Marine Rohmer, Hugues Parrinello, Marie-Bernadette Maillard, Eric Beaucher, et al.. Adaptation of Propionibacterium freudenreichii to long-term survival under gradual nutritional shortage. BMC Genomics, BioMed Central, 2016, 17 (1), open acess. ⟨10.1186/s12864-016-3367-x⟩. ⟨hal-01416005⟩
  • Rosangela de Freitas, Marie-Noelle Madec, Victoria Chuat, Marie-Bernadette Maillard, Maria Claudia Abeijon Muksdi, et al.. New insights about phenotypic heterogeneity within [i]Propionibacterium freudenreichii[/i] argue against its division into subspecies. Dairy Science & Technology, EDP sciences/Springer, 2015, 95 (4), pp.465-477. ⟨10.1007/s13594-015-0229-2⟩. ⟨hal-01150804v2⟩
  • Ryma Merabti, Farida Bekhouche, Victoria Chuat, Marie-Noelle Madec, Marie-Bernadette Maillard, et al.. A large diversity of lactic acid bacteria species is involved in the fermentation of wheat used for the manufacture of lemzeiet. European Food Research and Technology, Springer Verlag (Germany), 2015, 241 (1), pp.137-149. ⟨10.1007/s00217-015-2442-x⟩. ⟨hal-01209793⟩
  • Anne Thierry, Florence Valence-Bertel, Stéphanie-Marie Deutsch, Sergine Even, Hélène Falentin, et al.. Strain-to-strain differences within lactic and propionic acid bacteria species strongly impact the properties of cheese-A review. Dairy Science & Technology, EDP sciences/Springer, 2015, 95 (6), pp.895-918. ⟨10.1007/s13594-015-0267-9⟩. ⟨hal-01224020v2⟩
  • Anne Thierry, Astrid Viciano. Expedition Emmentaler. die zeit, 2015. ⟨hal-01182561⟩
  • Florence Valence-Bertel, Anne Thierry. Les Ressources microbiennes au service de nos aliments: une richesse préservée et explorée dans le réseau CIRM. La diversité fonctionnelle explorée grâce au criblage à haut débit. Innovations Agronomiques, INRAE, 2015, 44, pp.99-108. ⟨10.15454/1.4622639464429463E12⟩. ⟨hal-01181051⟩
  • Herve This, Anne Thierry. Fromages, sorbets, champagne, sel : vive les petits défauts!. Pour la science, Société Pour la Science 2015, 457, pp.126. ⟨hal-01235877⟩
  • Tomislav Pogacic, Marie-Bernadette Maillard, Aurelie Leclerc, Christophe Herve, Victoria Chuat, et al.. A methodological approach to screen diverse cheese-related bacteria for their ability to produce aroma compounds. Food Microbiology, Elsevier, 2015, 46, pp.145-153. ⟨10.1016/j.fm.2014.07.018⟩. ⟨hal-01209696⟩
  • Clémentine Le Boucher, Frédérique Courant, Anne Lise Royer, Sophie Jeanson, Sylvie Lortal, et al.. LC–HRMS fingerprinting as an efficient approach to highlight fine differences in cheese metabolome during ripening. Metabolomics, Springer Verlag, 2015, 11, pp.1117-1130. ⟨10.1007/s11306-014-0769-0⟩. ⟨hal-01209768⟩
  • Rosangela de Freitas, Victoria Chuat, Marie-Noelle Madec, Luis Augusto Nero, Anne Thierry, et al.. Biodiversity of dairy [i]Propionibacterium[/i] isolated from dairy farms in Minas Gerais, Brazil. International Journal of Food Microbiology, Elsevier, 2015, 203, pp.70-77. ⟨10.1016/j.ijfoodmicro.2015.03.006⟩. ⟨hal-01209794⟩
  • Sophie Jeanson, Anne Thierry. Editorial: Exploring Bacterial Colonies in Solid Foods or Model Foods Using Non-Destructive Techniques. Frontiers in Microbiology, Frontiers Media, 2015, 6 (article 1440), pp.1-2. ⟨10.3389/fmicb.2015.01440⟩. ⟨hal-01454568⟩
  • Anne Thierry, Na Li, Sophie Jeanson, C. Bernard. Le neuvième cheese symposium de Cork.. Revue des ENIL, 2015, pp.7-8. ⟨hal-01182820⟩
  • Sophie Jeanson, Juliane Floury, Valérie Gagnaire Soumet, Sylvie Lortal, Anne Thierry. Bacterial colonies in solid media and foods: a review on their growth and interactions with the microenvironment. Frontiers in Microbiology, Frontiers Media, 2015, 6 (article 1284), ⟨10.3389/fmicb.2015.01284⟩. ⟨hal-01454549⟩
  • Juliane Floury, Ilham El Mourdi, Juliana Valle Costa Silva, Sylvie Lortal, Anne Thierry, et al.. Diffusion of solutes inside bacterial colonies immobilized in model cheese depends on their physicochemical properties: a time-lapse microscopy study. Frontiers in Microbiology, Frontiers Media, 2015, 6, ⟨10.3389/fmicb.2015.00366⟩. ⟨hal-01209808⟩
  • Maria Claudia Abeijon Muksdi, Hélène Falentin, Marie-Bernadette Maillard, Victoria Chuat, Roxana Beatriz Medina, et al.. The Secreted Esterase of [i]Propionibacterium freudenreichii[/i] Has a Major Role in Cheese Lipolysis. Applied and Environmental Microbiology, American Society for Microbiology, 2014, 80 (2), pp.751-756. ⟨10.1128/AEM.03640-13⟩. ⟨hal-01209533⟩
  • Alison Yee, Marie-Bernadette Maillard, Nathalie Roland, Victoria Chuat, Aurélie Leclerc, et al.. Great interspecies and intraspecies diversity of dairy propionibacteria in the production of cheese aroma compounds. International Journal of Food Microbiology, Elsevier, 2014, 191, pp.60-68. ⟨10.1016/j.ijfoodmicro.2014.09.001⟩. ⟨hal-01209716⟩
  • Sophie Jeanson, Juliane Floury, Al Amine Issulahi, Marie-Noelle Madec, Anne Thierry, et al.. Microgradients of pH Do Not Occur around Lactococcus Colonies in a Model Cheese. Applied and Environmental Microbiology, American Society for Microbiology, 2013, 79 (20), pp.6516-6518. ⟨10.1128/AEM.01678-13⟩. ⟨hal-01209510⟩
  • Clémentine Le Boucher, F Courant, Sophie Jeanson, S Chereau, Marie-Bernadette Maillard, et al.. First mass spectrometry metabolic fingerprinting of bacterial metabolism in a model cheese. Food Chemistry, Elsevier, 2013, 141, pp.1032-1040. ⟨10.1016/j.foodchem.2013.03.094⟩. ⟨hal-01209436⟩
  • Hélène Falentin, Nadine Henaff, Pierre Le Bivic, Stéphanie-Marie Deutsch, Sandrine Parayre-Breton, et al.. Reverse transcription quantitative PCR revealed persistency of thermophilic lactic acid bacteria metabolic activity until the end of the ripening of Emmental cheese. Food Microbiology, Elsevier, 2012, 29 (1), pp.132-140. ⟨10.1016/j.fm.2011.09.009⟩. ⟨hal-01209298⟩
  • Marion Dalmasso, Julie Aubert, Valérie Briard-Bion, Victoria Chuat, Stéphanie-Marie Deutsch, et al.. Correction: A Temporal -omic Study of Propionibacterium freudenreichii CIRM-BIA1 T Adaptation Strategies in Conditions Mimicking Cheese Ripening in the Cold. PLoS ONE, Public Library of Science, 2012, 7 (4), ⟨10.1371/annotation/e0ff065d-a52d-44f2-8727-328393ed60b6⟩. ⟨hal-02363413⟩
  • Marion Dalmasso, Julie Aubert, Valérie Briard-Bion, Victoria Chuat, Stéphanie-Marie Deutsch, et al.. A Temporal -omic study of propionibacterium freudenreichii CIRM-BIA1T adaptation strategies in conditions mimicking cheese ripening in the cold. PLoS ONE, Public Library of Science, 2012, 7 (1), pp.e29083 (1-15). ⟨10.1371/journal.pone.0029083⟩. ⟨hal-01189567⟩
  • Marion Dalmasso, Julie Aubert, Sergine Even, Hélène Falentin, Marie-Bernadette Maillard, et al.. Accumulation of Intracellular Glycogen and Trehalose by Propionibacterium freudenreichii under Conditions Mimicking Cheese Ripening in the Cold. Applied and Environmental Microbiology, American Society for Microbiology, 2012, 78 (17), pp.6357-6364. ⟨10.1128/AEM.00561-12⟩. ⟨hal-02363390⟩
  • Marion Dalmasso, Julie Aubert, Sergine Even, Hélène Falentin, Marie-Bernadette Maillard, et al.. Accumulation of intracellular glycogen and trehalose by [i]Propionibacterium Freudenreichii[/i] under conditions mimicking cheese ripening in the cold. Applied and Environmental Microbiology, American Society for Microbiology, 2012, 78 (17), pp.6357-6364. ⟨10.1128/AEM.00561-12⟩. ⟨hal-01191223⟩
  • Marion Dalmasso, Pierre Nicolas, Hélène Falentin, Florence Valence-Bertel, Jarna Tanskanen, et al.. Multilocus sequence typing of Propionibacterium freudenreichii. International Journal of Food Microbiology, Elsevier, 2011, 145 (1), pp.113-120. ⟨10.1016/j.ijfoodmicro.2010.11.037⟩. ⟨hal-01454161⟩
  • Anne Thierry, Stéphanie-Marie Deutsch, Hélène Falentin, Marion Dalmasso, Fabien Cousin, et al.. New insights into physiology and metabolism of Propionibacterium freudenreichii. International Journal of Food Microbiology, Elsevier, 2011, 149 (1), pp.19-27. ⟨10.1016/j.ijfoodmicro.2011.04.026⟩. ⟨hal-02363483⟩
  • Anne Thierry, Stéphanie-Marie Deutsch, Hélène Falentin, Marion Dalmasso, Fabien Cousin, et al.. New insights into physiology and metabolism of Propionibacterium freudenreichii. International Journal of Food Microbiology, Elsevier, 2011, 149 (1), pp.19-27. ⟨10.1016/j.ijfoodmicro.2011.04.026⟩. ⟨hal-01454137⟩
  • Marion Dalmasso, Pierre Nicolas, Hélène Falentin, Florence Valence, Jarna Tanskanen, et al.. Multilocus sequence typing of Propionibacterium freudenreichii. International Journal of Food Microbiology, Elsevier, 2011, 145 (1), pp.113-120. ⟨10.1016/j.ijfoodmicro.2010.11.037⟩. ⟨hal-02363419⟩
  • Hélène Falentin, Florence Postollec, Sandrine Parayre-Breton, Nadine Hénaff, Pierre Le Bivic, et al.. Specific metabolic activity of ripening bacteria quantified by real-time reverse transcription PCR throughout Emmental cheese manufacture. International Journal of Food Microbiology, Elsevier, 2010, 144 (1), pp.10-19. ⟨10.1016/j.ijfoodmicro.2010.06.003⟩. ⟨hal-01454117⟩
  • Anne Thierry. Editorial announcement. Dairy Science & Technology, EDP sciences/Springer, 2010, 90 (1), ⟨10.1051/dst/2010007⟩. ⟨hal-00895812⟩
  • Julien Dherbecourt, Claire Bourlieu-Lacanal, Marie-Bernadette Maillard, Lydie Aubert-Frogerais, Romain Richoux, et al.. Time course and specificity of lipolysis in swiss cheese. Journal of Agricultural and Food Chemistry, American Chemical Society, 2010, 58, pp.11732-11739. ⟨10.1021/jf102572z⟩. ⟨hal-01454122⟩
  • J. Dherbécourt, J. Jardin, M.-B. Maillard, F. Baglinière, Frédérique Barloy-Hubler, et al.. Identification of a secreted lipolytic esterase in Propionibacterium freudenreichii, a ripening process bacterium involved in emmental cheese lipolysis.. Applied and Environmental Microbiology, American Society for Microbiology, 2010, 76 (4), pp.1181-8. ⟨10.1128/AEM.02453-09⟩. ⟨hal-00461599⟩
  • Hélène Falentin, Stéphanie-Marie Deutsch, Gwénaël Jan¨, Valentin Loux, Anne Thierry, et al.. The complete genome of Propionibacterium freudenreichii CIRM-BIA1T, a Hardy actinobacterium with food and probiotic applications. PLoS ONE, Public Library of Science, 2010, 5 (7), pp.1-12. ⟨10.1371/journal.pone.0011748⟩. ⟨hal-01204238⟩
  • Isabelle de Freitas, Nicolas Pinon, Jean-Louis Maubois, Sylvie Lortal, Anne Thierry. The addition of a cocktail of yeast species to Cantalet cheese changes bacterial survival and enhances aroma compound formation. International Journal of Food Microbiology, Elsevier, 2009, 129, pp.37-42. ⟨10.1016/j.ijfoodmicro.2008.10.026⟩. ⟨hal-01454092⟩
  • P. D. D. Alves, J. A. Mcculloch, S. Even, C. Le Maréchal, N. Grosset, et al.. Molecular characterisation of Staphylococcus aureus strains isolated from small and large ruminants reveals a host rather than tissue specificity.. Veterinary Microbiology, Elsevier, 2009, 137 (1-2), pp.190-5. ⟨10.1016/j.vetmic.2008.12.014⟩. ⟨hal-00409359⟩
  • Anne Thierry. Editorial Announcement: Electronic submission of papers. Dairy Science & Technology, EDP sciences/Springer, 2009, 89 (1), pp.1-1. ⟨hal-00895797⟩
  • Leo Meile, Gwenaelle Le Blay, Anne Thierry. Safety assessment of dairy microorganisms: Propionibacterium and Bifidobacterium.. International Journal of Food Microbiology, Elsevier, 2008, 126 (3), pp.316-320. ⟨10.1016/j.ijfoodmicro.2007.08.019⟩. ⟨hal-00559392⟩
  • Julien Dherbecourt, Marie-Bernadette Maillard, D. Catheline, Anne Thierry. Production of branched-chain aroma compounds by Propionibacterium freudenreichii: links with the biosynthesis of membrane fatty acids. Journal of Applied Microbiology, Wiley, 2008, pp.1-9. ⟨hal-01454082⟩
  • Françoise Richoux, Marie-Bernadette Maillard, Jean-René Kerjean, Sylvie Lortal, Anne Thierry. Enhancement of ethyl ester and flavour formation in Swiss cheese by ethanol addition. International Dairy Journal, Elsevier, 2008, 18, pp.1140-1145. ⟨10.1016/j.idairyj.2008.05.011⟩. ⟨hal-01454060⟩
  • Isabelle de Freitas, Nicolas Pinon, Jean-Louis Berdagué, Pascal Tournayre, Sylvie Lortal, et al.. Kluyveromyces lactis but not Pichia fermentans used as adjunct culture modifies the olfactory profiles of Cantalet cheese. Journal of Dairy Science, American Dairy Science Association, 2008, 91, pp.531-543. ⟨10.3168/jds.2007-0136⟩. ⟨hal-01454021⟩
  • Julien Dherbecourt, Marie-Bernadette Maillard, Daniel Catheline, Anne Thierry. Production of branched-chain aroma compounds by Propionibacterium freudenreichii: links with the biosynthesis of membrane fatty acids.. Journal of Applied Microbiology, Wiley, 2008, 105 (4), pp.977-85. ⟨10.1111/j.1365-2672.2008.03830.x⟩. ⟨hal-00729785⟩
  • Julien Dherbecourt, Hélène Falentin, Stéphane Canaan, Anne Thierry. A genomic search approach to identify esterases in Propionibacterium freudenreichii involved in the formation of flavour in Emmental cheese. Microbial Cell Factories, BioMed Central, 2008, 7, pp.1-14. ⟨10.1186/1475-2859-7-16⟩. ⟨hal-01454100⟩
  • Isabelle de Freitas, Nicolas Pinon, Anne Thierry, Christelle Lopez, Jean-Louis Maubois, et al.. In depth dynamic characterization of French PDO Cantal cheese made from raw milk. Lait, Elsevier, 2007, 87, pp.97-117. ⟨10.1051/lait:2007007⟩. ⟨hal-01454002⟩
  • Isabelle de Freitas, Nicolas Pinon, Anne Thierry, Christelle Lopez, Jean-Louis Maubois, et al.. In depth dynamic characterisation of French PDO Cantal cheese made from raw milk. Le Lait, INRA Editions, 2007, 87 (2), pp.97-117. ⟨hal-00895645⟩
  • Julien Dherbecourt, Anne Thierry, Marie-Noelle Madec, Sylvie Lortal. Comparison of amplified ribosomal DNA restriction analysis, peptidoglycan hydrolase and biochemical profiles for rapid dairy propionibacteria species identification. Research in Microbiology, Elsevier, 2006, 157 (10), pp.905-913. ⟨10.1016/j.resmic.2006.09.002⟩. ⟨hal-01453905⟩
  • Anne Thierry, Marie-Bernadette Maillard, Romain Richoux, Sylvie Lortal. Ethyl ester formation is enhanced by ethanol addition in mini swiss cheese with and without added propionibacteria. Journal of Agricultural and Food Chemistry, American Chemical Society, 2006, 54 (18), pp.6819-6824. ⟨10.1021/jf060673m⟩. ⟨hal-01453955⟩
  • Catherine Denis, Catherine Béal, Marielle Bouix, Jean-François Chamba, Emmanuel Jamet, et al.. Congélation de micro-organismes d'intérêt laitier : optimisation des conditions d'adaptation des souches avant congélation et des conditions de remise en culture après congélation. Actes du BRG, 2006, 6, pp.433-448. ⟨hal-01453958⟩
  • Isabelle de Freitas, Nicolas Pinon, Christelle Lopez, Anne Thierry, Jean-Louis Maubois, et al.. Microstructure, physicochemistry, microbial populations and aroma compounds of ripened Cantal cheeses. Lait, Elsevier, 2005, 85 (6), pp.453-468. ⟨10.1051/lait:2005033⟩. ⟨hal-01453951⟩
  • Anne Thierry, Marie-Bernadette Maillard, Romain Richoux, Jean-René Kerjean, Sylvie Lortal. Propionibacterium freudenreichii strains quantitatively affect production of volatile compounds in Swiss cheese. Lait, Elsevier, 2005, 85 (1/2), pp.57-74. ⟨10.1051/lait:2004036⟩. ⟨hal-01453928⟩
  • Isabelle de Freitas, Nicolas Pinon, Christelle Lopez, Anne Thierry, Jean-Louis Maubois, et al.. Microstructure, physicochemistry, microbial populations and aroma compounds of ripened Cantal cheeses. Le Lait, INRA Editions, 2005, 85 (6), pp.453-468. ⟨hal-00895567⟩
  • Anne Thierry, Marie-Bernadette Maillard, Romain Richoux, Jean-René Kerjean, Sylvie Lortal. Propionibacterium freudenreichii strains quantitatively affect production of volatile compounds in Swiss cheese. Le Lait, INRA Editions, 2005, 85 (1-2), pp.57-74. ⟨hal-00895594⟩
  • Anne Thierry, Marie-Bernadette Maillard, Pascal Bonnarme, Edmond Roussel. The addition of Propionibacterium freundenreichii to Raclette cheese induces biochemical changes and enhances flavor development. Journal of Agricultural and Food Chemistry, American Chemical Society, 2005, 53, pp.4157-4165. ⟨10.1021/jf0481195⟩. ⟨hal-01453971⟩
  • Anne Thierry, Romain Richoux, Jean-René Kerjean, Sylvie Lortal. A simple screening methodfor isovaleric acidproduction by Propionibacterium freudenreichii in Swiss cheese. International Dairy Journal, Elsevier, 2004, 14 (8), pp.397-700. ⟨10.1016/j.idairyj.2004.01.001⟩. ⟨hal-01454501⟩
  • Anne Thierry, Marie-Bernadette Maillard, Christophe Hervé, Romain Richoux, Sylvie Lortal. Varied volatile compounds are produced by Propionibacterium freudenreichii in Emmental cheese. Food Chemistry, Elsevier, 2004, 87 (3), pp.439-446. ⟨10.1016/j.foodchem.2003.12.018⟩. ⟨hal-01454500⟩
  • Guillaume Meurice, Daniel Jacob, Catherine Deborde, Stéphane Chaillou, Annette Rouault, et al.. Whole genome sequencing project of a dairy Propionibacterium freudenreichii subsp. shermanii genome: progress and first bioinformatic analysis. Le Lait, INRA Editions, 2004, 84 (1-2), pp.15-24. ⟨10.1051/lait:2003041⟩. ⟨hal-00895526⟩
  • Anne Thierry, Romain Richoux, Jean-René Kerjean. Isovaleric acid is mainly produced by Propionibacterium freudenreichii in Swiss cheese. International Dairy Journal, Elsevier, 2004, 14 (9), pp.801-807. ⟨10.1016/j.idairyj.2004.02.002⟩. ⟨hal-02264923⟩
  • Anne Thierry, Marie-Bernadette Maillard, Sylvie Lortal. Detection of aminotransferase activity of Propionibacterium freudenreichii after SDS-PAGE. Journal of Microbiological Methods, Elsevier, 2002, 51 (1), pp.57-62. ⟨10.1016/S0167-7012(02)00060-X⟩. ⟨hal-01454505⟩
  • Anne Thierry, M.B. Maillard. Production of cheese flavour compounds derived from amino acid catabolism by Propionibacterium freudenreichii: a review. Lait, Elsevier, 2002, 82 (1), pp.17-32. ⟨hal-02678099⟩
  • Anne Thierry, M.B. Maillard, M. Yvon. Conversion of L-leucine to isovaleric acid by Propionibacterium freudenreichii TL 34 and ITGP23. Applied and Environmental Microbiology, American Society for Microbiology, 2002, 68 (2), pp.608-615. ⟨hal-02681477⟩
  • Valérie Gagnaire, Anne Thierry, Joëlle Léonil. Propionibacteria and facultatively heterofermentative lactobacilli weakly contribute to secondary proteolysis of Emmental cheese. Le Lait, INRA Editions, 2001, 81 (3), pp.339-353. ⟨10.1051/lait:2001136⟩. ⟨hal-00895380⟩
  • N. Klein, M.B. Maillard, Anne Thierry, Sylvie Lortal. Conversion of amino acids into aroma compounds by cell-free extracts of Lactobacillus helveticus. Journal of Applied Microbiology, Wiley, 2001, 91, pp.404-411. ⟨hal-02674828⟩
  • Valérie Gagnaire, Anne Thierry, Joëlle Leonil. Propionibacteria and facultatively heterofermentative lactobacilli weakly contribute to secondary proteolysis of emmental cheese. Lait, Elsevier, 2001, 81 (3), pp.339-353. ⟨hal-02676173⟩
  • Anne Thierry, D. Salvat-Brunaud, J.L. Maubois. Influence of thermophilic lactic acid bacteria strains on propionibacteria growth and lactate consumption in an Emmental juice-like medium. Journal of Dairy Research, Cambridge University Press (CUP), 1999, 66, pp.105-113. ⟨hal-02694499⟩
  • Anne Thierry, M.B. Maillard, Jean-Luc Le Quéré. Dynamic headspace analysis of emmental aqueous phase as a method to quantify changes in volatile flavour compounds during ripening. International Dairy Journal, Elsevier, 1999, 9, pp.453-463. ⟨hal-02689314⟩
  • Anne Thierry, D. Salvat-Brunaud, M.N. Madec, F. Michel, J.L. Maubois. Affinage de l'emmental : Dynamique des populations bactériennes et évolution de la composition de la phase aqueuse. Lait, Elsevier, 1998, 78 (5), pp.521-542. ⟨hal-02694513⟩
  • Florence Valence, R. Richoux, Anne Thierry, A. Palva, Sylvie Lortal. Autolysis of Lactobacillus helveticus and Propionibacterium freudenreichii in Swiss cheeses: First evidence by using species-specific lysis markers. Journal of Dairy Research, Cambridge University Press (CUP), 1998, 65 (4), pp.609-620. ⟨hal-02694510⟩
  • Anne Thierry, Delphine Salvat-Brunaud, Marie-Noëlle Madec, Françoise Michel, Jean-Louis Maubois. Affinage de l'emmental : dynamique des populations bactériennes et évolution de la composition de la phase aqueuse. Le Lait, INRA Editions, 1998, 78 (5), pp.521-542. ⟨hal-00929615⟩
  • D. Salvat-Brunaud, Anne Thierry, J.L. Maubois. Development of a medium simulating Emmental juice for propionibacteria growth. Journal of Dairy Research, Cambridge University Press (CUP), 1997, 64, pp.573-580. ⟨hal-02694561⟩
  • Catherine Deborde, D. Salvat-Brunaud, Anne Thierry, D.B. Rolin, Patrick Boyaval. Etude du métabolisme des bactéries propioniques laitières par RMN in vitro. Analusis, EDP Sciences, 1997, 25 (1), pp.15-20. ⟨hal-02695823⟩
  • D. Salvat-Brunaud, J.L. Maubois, Y. Le Graet, M. Piot, M.B. Maillard, et al.. Extraction et analyse de la phase aqueuse de l'Emmental à 4 stades d'affinage. Lait, Elsevier, 1995, 75, pp.239-249. ⟨hal-02714780⟩
  • Anne Thierry, M.N. Madec. Enumeration of propionibacteria in raw milk using a new selective medium. Lait, Elsevier, 1995, 75, pp.315-323. ⟨hal-02712314⟩
  • D Salvat-Brunaud, Jl Maubois, Y Le Graët, M Piot, Mb Maillard, et al.. Extraction et analyse de la phase aqueuse de l'emmental à 4 stades d'affinage. Le Lait, INRA Editions, 1995, 75 (3), pp.239-249. ⟨hal-00929432⟩
  • A Thierry, Mn Madec. Enumeration of propionibacteria in raw milk using a new selective medium. Le Lait, INRA Editions, 1995, 75 (4_5), pp.315-323. ⟨hal-00929439⟩
  • Anne Thierry, M.N. Madec, R. Richoux. Croissance des bactéries propioniques dans le fromage: comparaison de 2 milieux de dénombrement. Lait, Elsevier, 1994, 74, pp.161-171. ⟨hal-02712692⟩
  • A Thierry, Mn Madec, R Richoux. Croissance des bactéries propioniques dans le fromage : comparaison de 2 milieux de dénombrement. Le Lait, INRA Editions, 1994, 74 (3), pp.161-171. ⟨hal-00929388⟩

Book sections16 documents

  • Meral Turgay, Hans-Peter Bachmann, Stefan Irmler, Ueli von Ah, Marie-Therese Frö Hlich-Wyder, et al.. Propionibacterium spp. and Acidipropionibacterium spp.. Reference Module in Food Science, Elsevier, 2020, Reference Module in Food Science, ⟨10.1016/B978-0-08-100596-5.23016-3⟩. ⟨hal-02640422⟩
  • Rémy Coat, Boris Gouilleux, Gerald Thouand, Ali Assaf, Abdellah Arhaliass, et al.. Caractérisation de l’altération des ovoproduits par des approches ciblées et non ciblées. ISTE Editions. Altération des ovoproduits : de la métabolique au contrôle en ligne, pp.125-202, 2018. ⟨hal-02547146⟩
  • Valerie Gagnaire, Henry-Eric Spinnler, Anne Thierry. Chapitre 9: Affinage des fromages: Biochimie de l’affinage : les phénomènes enzymatiques et microbiens. Le Fromage, Editions Tec & Doc Lavoisier, 1001 p., 2018, 9782743023157. ⟨hal-01791800⟩
  • Rémy Coat, Boris Gouilleux, Gerald Thouand, Ali Assaf, Abdellah Arhaliass, et al.. Characterizing the Spoilage of Egg Products using Targeted and Non-targeted Approaches. Alteration of Ovoproducts, ISTE Editions, 302 p., 2018, 9781785482717. ⟨10.1016/B978-1-78548-271-7.50003-1⟩. ⟨hal-01861716⟩
  • Anne Thierry, Yvonne F. Collins, M.C. Abeijón Mukdsi, Paul L.H. Mcsweeney, Martin G. Wilkinson, et al.. Lipolysis and Metabolism of Fatty Acids in Cheese. Cheese, Chemistry, Physics and Microbiology, 4ième édition, Academic Press - Elsevier, 1302 p., 2017, 9780124170124. ⟨10.1016/B978-0-12-417012-4.00017-X⟩. ⟨hal-01621918⟩
  • Anne Thierry. Adjunct cultures. The Oxford Companion to Cheese, Oxford University Press, 849 p., 2016, 9780199330881. ⟨hal-01392871⟩
  • Anne Thierry. Symbiotic relationship. The Oxford Companion to Cheese, Oxford University Press, 849 p., 2016, 9780199330881. ⟨hal-01392878⟩
  • Anne Thierry. starter cultures. The Oxford Companion to Cheese, Oxford University Press, 849 p., 2016, 9780199330881. ⟨hal-01392876⟩
  • Anne Thierry. Dairy propionibacteria. The Oxford Companion to Cheese, Oxford University Press, 849 p., 2016, 9780199330881. ⟨hal-01392873⟩
  • Anne Thierry. Non starter lactic acid bacteria (NSLAB). The Oxford Companion to Cheese, Oxford University Press, 849 p., 2016, 9780199330881. ⟨hal-01392872⟩
  • Anne Thierry. Synergistic effects. The Oxford Companion to Cheese, Oxford University Press, 849 p., 2016, 9780199330881. ⟨hal-01392874⟩
  • Anne Thierry, Tomislav Pogacic, Magalie Weber, Sylvie Lortal. Production of Flavor Compounds by Lactic Acid Bacteria in Fermented Foods. Biotechnology of Lactic Acid Bacteria Novel Applications, John Wiley and Sons Ltd, 2015, 978-0-8138-1583-1. ⟨hal-01157293⟩
  • Denis Roy, Anne Thierry, Gwénaël Jan¨. Dairy Propionibacteria and Bifidobacteria. The Role of Food, Agriculture, Forestry and Fisheries in Human Nutrition. Encyclopedia of Life Support Systems (EOLSS), Developed under the Auspices of the UNESCO, Volume 1, EOLSS Publishers Co, 282 p., 2011. ⟨hal-02804022⟩
  • Anne Thierry, Hélène Falentin, Stéphanie-Marie Deutsch, Gwénaël Jan¨. Propionibacterium ssp.. Encyclopedia of dairy sciences, Academic Press, 2011, 978-0-12-374402-9. ⟨hal-01454136⟩
  • Anne Thierry, Françoise Berthier, Valérie Gagnaire, Jean-René Kerjean, Christelle Lopez, et al.. Eye Formation and Swiss-Type Cheeses. Technology of cheese-making, Wiley-Blackwell, 2010, 978-1-5051-8298-0. ⟨hal-02824001⟩
  • Y. Noël, Patrick Boyaval, Anne Thierry, Valérie Gagnaire, R. Grappin. Eye formation and Swiss-type cheeses. Technology of cheesemaking, Sheffield academic press, 1999, 0-8493-9744-8. ⟨hal-02840613⟩

Conference papers32 documents

  • Anne Thierry. Matière grasse laitière et développement d’arômes. LesMardisGrasdu CNIEL, Cniel Paris, Mar 2021, Paris (webinaire), France. ⟨hal-03201684⟩
  • Stéphanie-Marie Deutsch, Olivier Harlé, Jérôme Niay, Florence Valence-Bertel, Sandrine Parayre, et al.. How LAB can cooperate to improve soy juice fermentation?. NIZO Plant Protein Functionality Conference, Fred van de Velde (NIZO; chair) René Floris (NIZO) John Giezen (NIZO) Marie-Claire Morley (Elsevier), Oct 2020, Conference - Online., France. ⟨hal-02975394⟩
  • Florence Valence-Bertel, Anne Thierry. La fermentation de matières premières végétales. CTCPA: Journée produits végétaux fermentés non pasteurisés, Jun 2019, Nantes, France. ⟨hal-02166487⟩
  • Marcia Leyva Salas, Jérôme Mounier, Gilles Garric, Marie-Bernadette Maillard, Florence Valence-Bertel, et al.. Selection of effective antifungal cultures in fermented dairy products and identification of antifungal metabolites. Microbes, 15 congrès national de la SFM, Sep 2019, Paris, France. ⟨hal-02308970⟩
  • Olivier Harle, Hélène Falentin, Anne Thierry, Stéphanie-Marie Deutsch, Florence Valence-Bertel, et al.. Comparative study of Lactic Acid Bacteria in soy juice fermentation.. 22ème édition du colloque du Club des Bactéries Lactiques, Jun 2019, Caen, France. ⟨hal-02158179⟩
  • Marcia Leyva Salas, Anne Thierry, Mathilde Lemaître, Gilles Garric, Marielle Harel-Oger, et al.. Potential of lactic acid bacteria combinations as antifungal cultures in pilot scale dairy products.. 22ème édition du colloque du Club des Bactéries Lactiques, Jun 2019, Caen, France. ⟨hal-02158176⟩
  • Anne Thierry. Design de communautés bactériennes pour fermenter de nouveaux aliments à base de légumineuses. WEBINAIRE Aliments Fermentés 24-25 mai 2018, Institut National de Recherche Agronomique (INRA). UAR Département Microbiologie et Chaîne Alimentaire (1194)., May 2018, Paris, France. ⟨hal-01795996⟩
  • Marcia Leyva Salas, Jerome Mounier, Marie-Bernadette Maillard, Florence Valence-Bertel, Emmanuel Coton, et al.. Composés potentiellement support de l’activité antifongique de cultures bioprotectrices dans des produits laitiers. 14.congrès national de la Société Française de Microbiologie (SFM), Oct 2018, Paris, France. ⟨hal-01905545⟩
  • Anne Thierry, Valerie Gagnaire, Clémentine Leboucher, Ilham El Mourdi, Juliana Valle Costa Silva, et al.. Colonies bactériennes dans le fromage : distribution spatiale et micro-environnement. congrès National de la Société Française de Microbiologie, Oct 2017, Paris, France. ⟨hal-01628083⟩
  • Anne Thierry. Les microorganismes peuplent nos aliments. Salon de l'agriculture 2017 SIA, Feb 2017, Paris, France. ⟨hal-01484168⟩
  • Valerie Gagnaire, Anne Thierry. Design de communautés bactériennes pour fermenter un nouvel aliment associant le lait et la farine de lupin. Journée fermentation des protéines végétales, Oct 2017, Paris, France. ⟨hal-02736431⟩
  • Clarisse Techer, Florence Baron, Anne Thierry, Marie-Bernadette Maillard, Noel Grosset, et al.. The volatilome allows assigning custard cream spoilage to a specific bacterial genus. Microbial spoilers in food 2017, Jun 2017, Quimper, France. ⟨hal-02736336⟩
  • Anne Thierry, Francoise Irlinger. Assembly of communities for the fermentation of cereals and protein crops. 2017 Scientific MEM days: Journées scientifiques MEM (Métaomiques et écosystèmes microbiens), Jan 2017, Paris, France. ⟨hal-01454663⟩
  • Marcia Leyva Salas, Florence Valence-Bertel, Jerome Mounier, Anne Thierry, Emmanuel Coton. Production de molécules antifongiques par des bactéries levains dans les matrices laitières : Identification, mode d’action des molécules et interactions avec la matrice. Journée PROFIL - La plasticité des protéines du lait : un atout majeur pour concevoir des assemblages fonctionnels, Institut National de Recherche Agronomique (INRA). UMR UMR INRA / AgroCampus Rennes : Science et Technologie du Lait et de l'?uf (1253)., Sep 2017, Rennes, France. ⟨hal-01609600⟩
  • Lucille Garnier, Florence Valence-Bertel, Audrey Pawtowski, Franck Deniel, Nicolas Pinon, et al.. Development of antifungal ingredients for dairy products: from in vitro screening to pilot-scale applications. Microbial Spoilers in Food 2017, Jun 2017, Quimper, France. ⟨hal-01568132⟩
  • Hélène Falentin, Estelle Chaix, Bedis Dridi, Philippe Bessieres, S Buchin, et al.. Florilège: a database gathering microbial phenotypes of food interest. 2017 Scientific MEM days: Journées scientifiques MEM (Métaomiques et écosystèmes microbiens), Jan 2017, Paris, France. ⟨hal-01607327⟩
  • Anne Thierry. Approaches to screen cheese-related bacteria for their ability to produce aroma compounds. IDF Cheese Science & Technology Symposium, Apr 2016, Dublin, Ireland. ⟨hal-01303985⟩
  • Anne Thierry. Aroma compound production by Propionibacterium. 4. International Symposium on Propionibacteria and Bifidobacteria, Sep 2016, Cork, Ireland. ⟨hal-01454643⟩
  • Sylvie Lortal, Florence Valence-Bertel, Anne Thierry, Gilles Garric. "Fromages et laitages, amis ou ennemis?". magazine de la santé de France 5 Allo docteur, Jan 2015, Paris, France. ⟨hal-01209769⟩
  • Anne Thierry. Les matières grasses laitières comme précurseurs d'arômes dans les fromages. Focus sur les estérases lipolytiques et libération d'acides gras précurseurs d'arômes. Séminaire de Printemps 2014 de la SFEL « Lipides Laitiers », Mar 2014, Paris, France. ⟨hal-01209670⟩
  • Sylvie Lortal, Anne Thierry. Maitrise de la qualité organoleptiques des produits laitiers : Verrous et points clé du lien entre l’écosystème laitier et la formation des composés d’arôme in situ. Commission Lait, pôle de compétitivité, Valorial, Oct 2012, Rennes, France. ⟨hal-01209686⟩
  • Sophie Jeanson, Frédérique Courant, Sylvain Chereau, Valérie Gagnaire Soumet, Clémentine Le Boucher, et al.. First characterisation of in situ bacterial metabolism in model cheeses using mass spectrometry metabolic fingerprinting. 6 èmes journées scientifiques du Réseau Français Métabolomique et Fluxomique, May 2012, Nantes, France. 15 p. ⟨hal-01209328⟩
  • S. Jeanson, Juliane Floury, A.A. Issulahi, M-N. Madec, J. Chadoeuf, et al.. Exploration of the micro-environment around bacterial colonies in cheeses depending on their spatial distribution. 6.IDF Cheese Ripening & Technology Symposium, May 2012, Monona Terrace, Madison (US), United States. ⟨hal-00849262⟩
  • F. Postollec, Hélène Falentin, Sandrine Parayre-Breton, N. Henaff, Anne Thierry, et al.. The use of targeted mRNA expression as biomarker to track growth and activity of Lactobacillus helveticus in broth and in Swiss cheese. IAFP European Symposium on Food Safety, May 2011, Ede, Netherlands. ⟨hal-01454370⟩
  • Maria Claudia Abeijon Muksdi, Marie-Bernadette Maillard, Ruben Oliszewski, Roxana B. Medina, Silvia N. Gonzales, et al.. Synthesis of esters by propionibacteria and lactobacilli. VII CONGRESO ARGENTINO DE MICROBIOLOGÍA GENERAL SAMIGE DEL BICENTENARIO, May 2011, Tucuman, Argentina. ⟨hal-01454325⟩
  • Marion Dalmasso, Sergine Even, Pierre Nicolas, Hélène Falentin, Jarna Tanskanen, et al.. Multilocus sequence typing of Propionibacterium freudenreichii. 4. Congress of European Microbiologists FEMS 2011, Jun 2011, Genève, Switzerland. ⟨hal-01454326⟩
  • Julien Dherbecourt, Hélène Falentin, Julien Jardin, Frédérique Barloy-Hubler, Anne Thierry. Identification of a secreted lipolytic esterase in Propionibacterium freudenreichii. 4. Congress of European Microbiologists (FEMS2011), Jun 2011, Genève, France. ⟨hal-01454329⟩
  • Tiphaine Le Roy, Marielle Bouix, Anne Thierry. Intérêt de la cytométrie en flux pour caractériser l’état physiologique de [i]Propionibacterium freudenreichii[/i]. SFM-AFC Société Française de Microbiologie, Feb 2011, Paris, France. ⟨hal-01190434⟩
  • Hélène Falentin, Valentin Loux, Valérie Barbe, Amal Plaudet Hammani, Stéphanie-Marie Deutsch, et al.. Genomic diversity of 24 Propionibacterium freudenreichii 1 strains. 6 Conference on Functional Genomics of Gram-positive Microorganisms 16 International Conference on Bacilli, Jun 2011, Montecatini, Italy. ⟨hal-01454328⟩
  • Marion Dalmasso, Pierre Nicolas, Hélène Falentin, Florence Valence-Bertel, Jarna Tanskanen, et al.. Lineages with broad dairy biotope ranges and phenotypic variability in Propionibacterium freudenreichii revealed by multilocus sequence typing. 12 International Conference on Culture Collections, Sep 2010, Florianópolis, Santa Catarina, Brazil. ⟨hal-01454350⟩
  • Anne Thierry. Aroma compounds in dairy products. 3. International Symposium on Lactic Acid Bacteria, Sep 2009, Tucuman, Argentina. ⟨hal-01577090⟩
  • N Jacques, L Lesage-Meessen, A Thierry, Ap Texeira, M Haon, et al.. Un CRB pour la conservation et l'étude de la biodiversité microbienne à l'INRA. 7e Congrès National de la Société Française de Microbiologie, 2007, Nantes, France. pp.Inconnu. ⟨hal-02819965⟩

Patents2 documents

  • M.N. Madec, A. Rouault, J.L. Maubois, Anne Thierry. Milieu sélectif et procédé pour le dénombrement des bactéries propioniques. N° de brevet: FR-2-700-778-A1;C-12-Q-1/04. 1994, 15 p. ⟨hal-02852469⟩
  • Anne Thierry, Régis de Baynast, François Brouard. Procédé de régénération et de décontamination de levures utilisées dans des installations de fermentation. N° de brevet: EP0299847A1. 1988. ⟨hal-02857237⟩

Reports1 document

  • Valérie Gagnaire, Anne Thierry. Identifier les enzymes bactériennes clés pour diversifier la texture et la flaveur des fromages, dans le rapport Recherche et Innovations pour l'aliment et les bioproduits du département CEPIA. [Interne] édition 2014, 2014, pp.24. ⟨hal-02797358⟩