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47

Publication's Rémy Cachon


Journal articles35 documents

  • Estelle Fischer, Rémy Cachon, Nathalie Cayot. Pisum sativum vs Glycine max, a comparative review of nutritional, physicochemical, and sensory properties for food uses. Trends in Food Science and Technology, Elsevier, 2020, 95, pp.196-204. ⟨10.1016/j.tifs.2019.11.021⟩. ⟨hal-02433349⟩
  • Duried Alwazeer, Rémy Cachon. Ion-selective electrode integrated in small-scale bioreactor for continuous intracellular pH determination in Lactobacillus plantarum. Folia Microbiologica, Springer Verlag (Germany), 2020, 65, pp.467-473. ⟨10.1007/s12223-019-00749-5⟩. ⟨hal-02433373⟩
  • Edouard Munier, Helene Licandro-Seraut, Christine Achilleos, Rémy Cachon, Eric Beuvier. Whole-Genome Sequencing and Annotation of Clostridium tyrobutyricum Strain Cirm BIA 2237, Isolated from Silage. Microbiology Resource Announcements, American Society for Microbiology, 2019, 8 (30), pp.1-2. ⟨10.1128/MRA.00492-19⟩. ⟨hal-02310653⟩
  • Duried Alwazeer, Christophe Riondet, Rémy Cachon. Comparison Between Fluorescent Probe and Ion-Selective Electrode Methods for Intracellular pH Determination in Leuconostoc mesenteroides. Current Microbiology, Springer Verlag, 2018, 75 (11), pp.1493 - 1497. ⟨10.1007/s00284-018-1550-9⟩. ⟨hal-01895993⟩
  • Célia Roussel, Bénédicte Cesselin, Rémy Cachon, Philippe Gaudu. Characterization of two Lactococcus lactis zinc membrane proteins, Llmg_0524 and Llmg_0526, and role of Llmg_0524 in cell wall integrity. BMC Microbiology, BioMed Central, 2015, 15 (1), pp.1-13. ⟨10.1186/s12866-015-0587-1⟩. ⟨hal-02433401⟩
  • Charline Allonneau, Eric Olmos, Stéphane Guyot, Eric Ferret, Patrick Gervais, et al.. Hydrodynamic characterization of a new small-scale reactor mixed by a magnetic bar. Biochemical Engineering Journal, Elsevier, 2015, 96, pp.29-37. ⟨10.1016/j.bej.2014.12.005⟩. ⟨hal-01267213⟩
  • Bruno Ebel, Guillaume Lemetais, Laurent Beney, Rémy Cachon, Harry Sokol, et al.. Impact of probiotics on risk factors for cardiovascular diseases. A review.. Critical Reviews in Food Science and Nutrition, Taylor & Francis, 2014, 54 ((2)), pp.175-89. ⟨10.1080/10408398.2011.579361⟩. ⟨hal-00880426⟩
  • Damien Michelon, Sybille Tachon, Bruno Ebel, Joëlle de Coninck, Gilles Feron, et al.. Screening of lactic acid bacteria for reducing power using a tetrazolium salt reduction method on milk agar.. J Biosci Bioeng, 2013, 115 (2), pp.229-32. ⟨10.1016/j.jbiosc.2012.09.010⟩. ⟨hal-00865989⟩
  • Florence Martin-Dejardin, Bruno Ebel, Guillaume Lemetais, H. Nguyen Thi Minh, Patrick Gervais, et al.. A way to follow the viability of encapsulated Bifidobacterium bifidum subjected to a freeze-drying process in order to target the colon: Interest of flow cytometry. European Journal of Pharmaceutical Sciences, Elsevier, 2013, 49 (2), pp.166-174. ⟨10.1016/j.ejps.2013.02.015⟩. ⟨hal-02434074⟩
  • Sophie Abraham, Rémy Cachon, Sophie Jeanson, Bruno Ebel, Damien Michelon, et al.. A procedure for reproducible measurement of redox potential (E h) in dairy processes. Dairy Science & Technology, EDP sciences/Springer, 2013, 93 (6), pp.675-690. ⟨10.1007/s13594-013-0134-5⟩. ⟨hal-01201444⟩
  • Florence Martin, Rémy Cachon, Karine Pernin, Joëlle de Coninck, Patrick Gervais, et al.. Effect of oxidoreduction potential on aroma biosynthesis by lactic acid bacteria in nonfat yogurt. Journal of Dairy Science, American Dairy Science Association, 2011, 94 (2), pp.614-622. ⟨10.3168/jds.2010-3372⟩. ⟨hal-00939775⟩
  • Bruno Ebel, Florence Martin-Dejardin, Doan Thanh Lam Le, Patrick Gervais, Rémy Cachon. Use of gases to improve survival of Bifidobacterium bifidum by modifying redox potential in fermented milk. Journal of Dairy Science, American Dairy Science Association, 2011, 94 (5), pp.2185-2191. ⟨10.3168/jds.2010-3850⟩. ⟨hal-02434110⟩
  • F. Martin, Nathalie Cayot, Catherine Vergoignan, L. Journaux, P. Gevais, et al.. Impact of oxidoreduction potential and of gas bubbling on rheological properties of non-fat yoghurt. Food Research International, Elsevier, 2010, 43 (1), pp.218-223. ⟨10.1016/j.foodres.2009.09.032⟩. ⟨hal-02662649⟩
  • Damien Michelon, S. Abraham, Bruno Ebel, Joëlle De-Coninck, Florence Husson, et al.. Contribution of exofacial thiol groups in the reducing activity of Lactococcus lactis. FEBS Journal, Wiley, 2010, 277 (10), pp.2282-2290. ⟨10.1111/j.1742-4658.2010.07644.x⟩. ⟨hal-02434368⟩
  • Mirna Patricia Santiago-Gómez, Hoa Tran Thanh, Joëlle de Coninck, Rémy Cachon, Selim Kermasha, et al.. Modeling hexanal production in oxido-reducing conditions by the yeast Yarrowia lipolytica. Process Biochemistry, Elsevier, 2009, 44 (9), pp.1013-1018. ⟨10.1016/j.procbio.2009.04.028⟩. ⟨hal-02467733⟩
  • Florence Martin, Nathalie Cayot, A. Marin, L. Journaux, Philippe Cayot, et al.. Effect of oxidoreduction potential and of gas bubbling on rheological properties and microstructure of acid skim milk gels acidified with glucono-delta-lactone. Journal of Dairy Science, American Dairy Science Association, 2009, 92 (12), pp.5898-5906. ⟨10.3168/jds.2009-2491⟩. ⟨hal-01191294⟩
  • Thu Ha Pham, Genevieve Mauvais, Catherine Vergoignan, Joëlle de Coninck, Rémy Cachon, et al.. Gaseous environments modify reserve carbohydrate contents and cell survival in the brewing yest Saccharomyces cerevisiae. Biotechnology Letters, Springer Verlag, 2008, 30 (2), pp.287-294. ⟨10.1007/s10529-007-9533-0⟩. ⟨hal-02662245⟩
  • Thu Ha Pham, Genevieve Mauvais, Catherine Vergoignan, Joëlle de Coninck, Frederic Dumont, et al.. Gaseous environments modify physiology in the brewing yeast Saccharomyces cerevisiae during batch alcoholic fermentation. Journal of Applied Microbiology, Wiley, 2008, 105 (3), pp.858-874. ⟨10.1111/j.1365-2672.2008.03821.x⟩. ⟨hal-02654470⟩
  • Hoa Tran Thanh, Catherine Vergoignan, Rémy Cachon, Selim Kermasha, Patrick Gervais, et al.. Recombinant hydroperoxide lyase for the production of aroma compounds: Effect of substrate on the yeast Yarrowia lipolytica. Journal of Molecular Catalysis B: Enzymatic, Elsevier, 2008, 52-53, pp.146-152. ⟨10.1016/j.molcatb.2007.12.010⟩. ⟨hal-02467760⟩
  • Sophie Abraham, Rémy Cachon, Bernard Colas, Gilles Feron, Joëlle de Coninck. Eh and pH gradients in Camembert cheese during ripening: Measurements using microelectrodes and correlations with texture. International Dairy Journal, Elsevier, 2007, 17 (8), pp.954-960. ⟨10.1016/j.idairyj.2006.12.010⟩. ⟨hal-02461344⟩
  • Alice B. Nongonierma, Philippe Cayot, Mark Springett, Jean-Luc Le Quéré, Rémy Cachon, et al.. Transfers of small analytes in a multiphasic stirred fruit yoghurt model. Food Hydrocolloids, Elsevier, 2007, 21 (2), pp.287-296. ⟨hal-02660919⟩
  • Mai Huong Ly, Jean-François Cavin, Rémy Cachon, Thanh Mai Lê, Jean-Marc Belin, et al.. Relationship between the presence of the citrate permease plasmid and high electron-donor surface properties of Lactococcus lactis ssp. lactis biovar. diacetylactis.. FEMS Microbiology Letters, Wiley-Blackwell, 2007, 268 (2), pp.166-70. ⟨10.1111/j.1574-6968.2006.00570.x⟩. ⟨hal-00368194⟩
  • Gilles Feron, Genevieve Mauvais, Jeannine Lherminier, Joel Michel, Xiao-Dong Wang, et al.. Metabolism of fatty acid in yeast: addition of reducing agents to the reaction medium influences beta-oxidation activities, gamma-decalactone production, and cell ultrastructure in Sporidiobolus ruinenii cultivated on ricinoleic acid methyl ester. Canadian Journal of Microbiology, NRC Research Press, 2007, 53 (6), pp.738-749. ⟨10.1139/w07-028⟩. ⟨hal-02668233⟩
  • Françoise Husson, - Viet Phu Tu, Mirna Santiago-Gómez, Rémy Cachon, Gilles Feron, et al.. Effect of redox potential on the growth of Yarrowia lipolytica and the biosynthesis and activity of heterologous hydroperoxide lyase. Journal of Molecular Catalysis B: Enzymatic, Elsevier, 2006, 39 (1-4), pp.179-183. ⟨10.1016/j.molcatb.2006.01.021⟩. ⟨hal-02662525⟩
  • Stephanie Heux, J.-M. Sablayrolles, Rémy Cachon, S. Dequin. Engineering a Saccharomyces cerevisiae Wine Yeast That Exhibits Reduced Ethanol Production during Fermentation under Controlled Microoxygenation Conditions. Applied and Environmental Microbiology, American Society for Microbiology, 2006, 72 (9), pp.5822-5828. ⟨10.1128/AEM.00750-06⟩. ⟨hal-02129781⟩
  • Stephanie Heux, Rémy Cachon, Sylvie Dequin. Cofactor engineering in Saccharomyces cerevisiae: Expression of a H2O-forming NADH oxidase and impact on redox metabolism. Metabolic Engineering, Elsevier, 2006, 8 (4), pp.303-314. ⟨10.1016/j.ymben.2005.12.003⟩. ⟨hal-02129775⟩
  • Agnieszka Kieronczyk, Rémy Cachon, Gilles Feron, Mireille Yvon. Addition of oxidizing or reducing agents to the reaction medium influences amino acid conversion to aroma compounds by Lactococcus lactis. Journal of Applied Microbiology, Wiley, 2006, 101 (5), pp.1114-1122. ⟨10.1111/j.1365-2672.2006.02999.x⟩. ⟨hal-02662495⟩
  • Yves Waché, Christophe Riondet, Charles Diviès, Rémy Cachon. Effect of reducing agents on the acidification capacity and the proton motive force of Lactococcus lactis ssp. cremoris resting cells.. Bioelectrochemistry, Elsevier, 2002, 57 (2), pp.113-8. ⟨hal-00368230⟩
  • Ariane Ouvry, Yves Waché, Raphaëlle Tourdot-Maréchal, Charles Diviès, Rémy Cachon. Effects of oxidoreduction potential combined with acetic acid, NaCl and temperature on the growth, acidification, and membrane properties of Lactobacillus plantarum.. FEMS Microbiology Letters, Wiley-Blackwell, 2002, 214 (2), pp.257-61. ⟨hal-00368229⟩
  • C. Aubert, N. Capelle, Sophie Jeanson, H. Eckert, C. Diviès, et al.. Le potentiel d'oxydoréduction et sa prise en compte dans les procédés d'utilisation des bactéries lactiques. Sciences des Aliments, Lavoisier Abonnements, 2002, 22, pp.177-187. ⟨hal-02677825⟩
  • Rémy Cachon, Sophie Jeanson, M. Aldarf, C. Diviès. Characterisation of lactic starters based on acidification and reduction activities. Lait, Elsevier, 2002, 82, pp.281-288. ⟨hal-02673549⟩
  • C. Riondet, Rémy Cachon, Yves Waché, E. Sunyol I Bert, P. Gbaguidi, et al.. Combined action of redox potential and pH on heat resistance and growth recovery of sublethally heat-damaged Escherichia coli.. Applied Microbiology and Biotechnology, Springer Verlag, 2000, 53 (4), pp.476-9. ⟨hal-00368233⟩
  • C. Riondet, Rémy Cachon, Yves Waché, G. Alcaraz, C. Diviès. Extracellular oxidoreduction potential modifies carbon and electron flow in Escherichia coli.. Journal of Bacteriology, American Society for Microbiology, 2000, 182 (3), pp.620-6. ⟨hal-00368237⟩
  • Hache, Rémy Cachon, Yves Waché, T. Belguendouz, Christophe Riondet, et al.. Influence of lactose-citrate co-metabolism on the differences of growth and energetics in Leuconostoc lactis, Leuconostoc mesenteroides ssp. mesenteroides and Leuconostoc mesenteroides ssp. cremoris. Systematic and Applied Microbiology, Elsevier, 1999, 22 (4), pp.507-13. ⟨hal-00368234⟩
  • C. Riondet, Rémy Cachon, Yves Waché, Gilles Alcaraz, C. Diviès. Changes in the proton-motive force in Escherichia coli in response to external oxidoreduction potential.. European Journal of Biochemistry, Wiley, 1999, 262 (2), pp.595-9. ⟨hal-00368239⟩

Conference papers3 documents

  • Florence Martin, Karine Pernin, Rémy Cachon, Nathalie Cayot. Impact of oxydoreduction potential on biosynthesis of volatile compounds in acid skim milk gel: identification and quantification. 12. Weurman Flavour Research Symposium, Labo/service de l'auteur, Ville service, Pays service., Jul 2008, Interlaken, Switzerland. ⟨hal-02756078⟩
  • Françoise Husson, - Viet Phu Tu, Mirna Santiago-Gómez, Rémy Cachon, Gilles Feron, et al.. Effect of redox potential on the growth of Yarrowia lipolytica and the biosynthesis and activity of heterologous hydroperoxide lyase. Colloque BIOTRANS' 2005 - 7th Symposium on Biocatalysis and Biotransformations; 2005/07/3-8, 2005, Delft, Netherlands. ⟨10.1016/j.molcatb.2006.01.021⟩. ⟨hal-02823136⟩
  • Gilles Feron, X.D. Wang, Clément Viel, C. Perrin, T.H. Pham, et al.. Influence of a reducing environment on the bioconversion of fatty acids to lactones and methyl-ketones by microorganisms : cellular and enzymatic approaches. 10. Weurman Flavour Research Symposium, Jun 2002, Beaune, France. pp.97. ⟨hal-02831045⟩

Books1 document

Book sections4 documents

  • Rémy Cachon, Eric Olmos, N. Guibert, Bruno Ebel. Chap. 7.8.1. Biotechnological Processes : Culture of cells and microorganisms. Gases in Agro-Food Processes, Academic Press, pp.512-532, 2019, 9780128124659. ⟨hal-02446735⟩
  • Rémy Cachon. Chap. 7.2.2.1. Modified Atmosphere Packaging and Controlled Atmosphere Packaging : Effect of gases on microorganisms. Gases in Agro-Food Processes, Academic Press, pp.512-532, 2019, 9780128124659. ⟨hal-02446806⟩
  • Rémy Cachon, Duried Alwazeer. Quality Performance Assessment of Gas Injection During Juice Processing and Conventional Preservation Technologies. Value-Added Ingredients and Enrichments of Beverages, 14, Elsevier, pp.465-485, 2019, The Science of Beverages, 978-0-12-816687-1. ⟨10.1016/B978-0-12-816687-1.00014-X⟩. ⟨hal-02174458⟩
  • Romain Villéger, Rémy Cachon, Maria Urdaci. Fermented foods: Microbiology, biochemistry and biotechnology. Fermented Foods, Part II : Technological Interventions, CRC Press, pp.1-20, 2017, Fermented Foods, Part II Technological Interventions, 978-1138637849. ⟨10.1201/9781315205359⟩. ⟨hal-02433392⟩

Patents4 documents

  • Rémy Cachon, Carole Delbeau, Gilles Feron, Henry Ledon. Procédé par lequel on modifie la viabilité d'un microorganisme lyophilisé par conditionnement de son milieu de croissance par des gaz. N° de brevet: 2006-08-25 (BOPI 2006-34). 2005, 21 p. ⟨hal-02819271⟩
  • Rémy Cachon, Carole Delbeau, Gilles Feron, Henry Ledon. Process by which the sensory properties of a fermented dairy product are modified, and maturation thereof during the conservation of said product. Patent n° : US 2007/0092605 A1. 2005, 12 p. ⟨hal-02819278⟩
  • Rémy Cachon, Carole Debleau, Gilles Feron, Dominique Ibarra, Henry Ledon. Procédé par lequel on modifie les qualités sensorielles d'un produit laitier fermenté et sa maturation lors de la conservation dudit produit. N° de brevet: FR2876871 - A1. 2004, 22 p. ⟨hal-02831471⟩
  • Gilles Feron, Elisabeth Guichard, Isabelle Andriot, Rémy Cachon, Charles Diviès. Procédé de contrôle de la rétention d'un composé organique ou d'une pluralité de composés organiques au sein d'une phase liquide ou solide et applications du procédé, notamment en agro-alimentaire. N° de brevet: FR2848122 -A1. 2002, 38 p. ⟨hal-02831646⟩