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Anne Thierry

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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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Deciphering the metabolism of Lactobacillus delbrueckii subsp. delbrueckii during soy juice fermentation using phenotypic and transcriptional analysis

Olivier Harlé , Jérôme Niay , Sandrine Parayre , Aurélie Nicolas , Gwenaële Henry
Applied and Environmental Microbiology, 2024, ⟨10.1128/aem.01936-23⟩
Journal articles hal-04470095v1
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Lactofermentation of vegetables: An ancient method of preservation matching new trends

Anne Thierry , Céline Baty , Laurent Marché , Victoria Chuat , Olivier Picard
Trends in Food Science and Technology, 2023, 139, pp.104112. ⟨10.1016/j.tifs.2023.07.009⟩
Journal articles hal-04179088v1
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Pourquoi l'alimentation fermentée revient au goût du jour

Anne Thierry , Florence Valence , Jessica Berthereau
Les Echos.fr, 2023
Journal articles hal-03937491v1
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Microbial communities of a variety of 75 homemade fermented vegetables

Anne Thierry , Marie-Noelle Madec , Victoria Chuat , Anne-Sophie Bage , Olivier Picard
Frontiers in Microbiology, 2023, 14, ⟨10.3389/fmicb.2023.1323424⟩
Journal articles hal-04350660v1
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Functional diversity of Bisifusarium domesticum and the newly described Nectriaceae cheese-associated species

Océane Savary , Emmanuel Coton , Marie-Bernadette Maillard , Frédéric Gaucheron , Christophe Le Meur
Food Research International, 2023, 168, pp.112691. ⟨10.1016/j.foodres.2023.112691⟩
Journal articles hal-04038208v1
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Deciphering the Microbiota and Volatile Profiles of Algerian Smen, a Traditional Fermented Butter

Rania Boussekine , Farida Bekhouche , Stella Debaets , Anne Thierry , Marie-Bernadette Maillard
Microorganisms, 2022, 10 (4), pp.736. ⟨10.3390/microorganisms10040736⟩
Journal articles hal-03626491v1
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Little Impact of NaCl Reduction in Swiss-Type Cheese

Valérie Gagnaire , Xavier Lecomte , Romain Richoux , Magali Genay , Julien Jardin
Frontiers in Nutrition, 2022, 9, ⟨10.3389/fnut.2022.888179⟩
Journal articles hal-03699130v1
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Les légumes naturellement fermentés, de la fabrication à la perception consommateur : état des lieux et focus sur le projet participatif français FLEGME

Anne Thierry , Florence Valence , Ronan Symoneaux , Céline Baty-Julien , Marie-Pierre Cassagnes
Industries Alimentaires et Agricoles, 2022, Novembre-Décembre, pp.21-24
Journal articles hal-03920490v1
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Mixed dairy and plant-based yogurt alternatives: Improving their physical and sensorial properties through formulation and lactic acid bacteria cocultures

Fanny Canon , Marie-Bernadette Maillard , Marie-Hélène Famelart , Anne Thierry , Valérie Gagnaire
Current Research in Food Science, 2022, 5, pp.665-676. ⟨10.1016/j.crfs.2022.03.011⟩
Journal articles hal-03638167v1
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Choucroute, pickles...La lactofermentation fait son grand retour

Anne Thierry , Sophie Vo
Reporterre (on line), 2022
Journal articles hal-03789539v1
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Evaluation of Environmental Lactococcus lactis Strains Reveals Their Potential for Biotransformation of Lignocellulosic Feedstocks

Desirée Román Naranjo , Michael Callanan , Anne Thierry , Olivia Mcauliffe
Applied Microbiology, 2022, 2, pp.805-817. ⟨10.3390/applmicrobiol2040061⟩
Journal articles hal-03812056v1
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Positive Interactions Between Lactic Acid Bacteria Could Be Mediated by Peptides Containing Branched-Chain Amino Acids

Fanny Canon , Valérie Briard-Bion , Julien Jardin , Anne Thierry , Valérie Gagnaire
Frontiers in Microbiology, 2022, 12, pp.793136. ⟨10.3389/fmicb.2021.793136⟩
Journal articles hal-03520425v1
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Mixing milk, egg and plant resources to obtain safe and tasty foods with environmental and health benefits

Fanny Guyomarc'H , Gaëlle Arvisenet , Said Bouhallab , Fanny Canon , Stéphanie-Marie Deutsch
Trends in Food Science and Technology, 2021, 108, pp.119-132. ⟨10.1016/j.tifs.2020.12.010⟩
Journal articles hal-03099687v1
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Linking Pélardon artisanal goat cheese microbial communities to aroma compounds during cheese-making and ripening

Marine Penland , Hélène Falentin , Sandrine Parayre , Audrey Pawtowski , Marie-Bernadette Maillard
International Journal of Food Microbiology, 2021, 345, pp.109130. ⟨10.1016/j.ijfoodmicro.2021.109130⟩
Journal articles hal-03181204v1
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Fine-Tuning of Process Parameters Modulates Specific Metabolic Bacterial Activities and Aroma Compound Production in Semi-Hard Cheese

Wenfan Cao , Julie Aubert , Marie-Bernadette Maillard , Francoise Boissel , Arlette Leduc
Journal of Agricultural and Food Chemistry, 2021, ⟨10.1021/acs.jafc.1c01634⟩
Journal articles hal-03313075v1
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Redécouverte d'un processus millénaire: les atouts de la fermentation

Anne Thierry
Le quotidien du médecin, 2021, 29/10/2021, pp.16
Journal articles hal-03407414v1
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Tailor-made microbial consortium for Kombucha fermentation: Microbiota-induced biochemical changes and biofilm formation

Océane Savary , Jérôme Mounier , Anne Thierry , Elisabeth Poirier , Julie Jourdren
Food Research International, 2021, 147, pp.110549. ⟨10.1016/j.foodres.2021.110549⟩
Journal articles hal-03279810v2
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Positive interactions between lactic acid bacteria promoted by nitrogen-based nutritional dependencies

Fanny Canon , Marie-Bernadette Maillard , Gwénaële Henry , Anne Thierry , Valérie Gagnaire
Applied and Environmental Microbiology, 2021, ⟨10.1128/AEM.01055-21⟩
Journal articles hal-03330070v1
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Identification of the bacteria and their metabolic activities associated with the microbial spoilage of custard cream desserts

Clarisse Techer , Sophie Jan , Anne Thierry , Marie-Bernadette Maillard , Noel Grosset
Food Microbiology, 2020, 86, pp.103317. ⟨10.1016/j.fm.2019.103317⟩
Journal articles hal-02283796v1
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Independent domestication events in the blue-cheese fungus Penicillium roqueforti

Emilie Dumas , Alice Feurtey , Ricardo C. Rodriguez de La Vega , Stephanie Le Prieur , Alodie Snirc
Molecular Ecology, 2020, pp.1-22. ⟨10.1101/451773⟩
Journal articles hal-02625040v1
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Diversity of the metabolic profiles of a broad range of lactic acid bacteria in soy juice fermentation

Olivier Harle , Hélène Falentin , Jérôme Niay , Florence Valence , Céline Courselaud
Food Microbiology, 2020, 89, pp.103410. ⟨10.1016/j.fm.2019.103410⟩
Journal articles hal-02625001v1
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Understanding the Mechanisms of Positive Microbial Interactions That Benefit Lactic Acid Bacteria Co-cultures

Fanny Canon , Thibault Nidelet , Eric Guédon , Anne Thierry , Valérie Gagnaire
Frontiers in Microbiology, 2020, 11, ⟨10.3389/fmicb.2020.02088⟩
Journal articles hal-02931021v1
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Superior esterolytic activity in environmental Lactococcus lactis strains is linked to the presence of the SGNH hydrolase family of esterases

Desirée Román Naranjo , Michael Callanan , Anne Thierry , Olivia Mcauliffe
JDS Communications, 2020, 1, pp.25-28
Journal articles hal-03028324v1
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Extracellular vesicles produced by human and animal Staphylococcus aureus strains share a highly conserved core proteome

Natayme Rocha Tartaglia , Aurélie Nicolas , Vinicius de Rezende Rodovalho , Brenda Silva Rosa Da Luz , Valérie Briard-Bion
Scientific Reports, 2020, 10 (1), pp.1-13. ⟨10.1038/s41598-020-64952-y⟩
Journal articles hal-02638124v1
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Function-Driven Design of Lactic Acid Bacteria Co-cultures to Produce New Fermented Food Associating Milk and Lupin

Fanny Canon , Mahendra Mariadassou , Marie-Bernadette Maillard , Hélène Falentin , Sandrine Parayre
Frontiers in Microbiology, 2020, 11, ⟨10.3389/fmicb.2020.584163⟩
Journal articles hal-03019865v1
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Deciphering Microbial Community Dynamics and Biochemical Changes During Nyons Black Olive Natural Fermentations

Marine Penland , Stéphanie-Marie Deutsch , Hélène Falentin , Audrey Pawtowski , Elisabeth Poirier
Frontiers in Microbiology, 2020, 11 (article 586614), ⟨10.3389/fmicb.2020.586614⟩
Journal articles hal-02961412v1
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Antifungal activity of fermented dairy ingredients: Identification of antifungal compounds

Lucille Garnier , Marine Penland , Anne Thierry , Marie-Bernadette Maillard , Julien Jardin
International Journal of Food Microbiology, 2020, 322, pp.108574
Journal articles hal-02622774v1
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Identification and quantification of natural compounds produced by antifungal bioprotective cultures in dairy products

Marcia Leyva Salas , Jérôme Mounier , Marie-Bernadette Maillard , Florence Valence , Emmanuel Coton
Food Chemistry, 2019, 301, pp.125260. ⟨10.1016/j.foodchem.2019.125260⟩
Journal articles hal-02265513v1
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Development of antifungal ingredients for dairy products: From in vitro screening to pilot scale application

Lucille Garnier , Jérôme Mounier , Sébastien Lê , Audrey Pawtowski , Nicolas Pinon
Food Microbiology, 2019, 81, pp.97-107. ⟨10.1016/j.fm.2018.11.003⟩
Journal articles hal-01998876v1
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Antifungal Activity of Lactic Acid Bacteria Combinations in Dairy Mimicking Models and Their Potential as Bioprotective Cultures in Pilot Scale Applications

Marcia Leyva Salas , Anne Thierry , Mathilde Lemaître , Gilles Garric , Marielle Harel-Oger
Frontiers in Microbiology, 2018, 9 (1787), ⟨10.3389/fmicb.2018.01787⟩
Journal articles hal-01856973v1

Les écosystèmes microbiens transforment les légumineuses

Anne Thierry , Valérie Gagnaire , A. Dereuder
Process Alimentaire, 2018, 1356 (Mars 2018), pp.52
Journal articles hal-01739287v1
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Antifungal Microbial Agents for Food Biopreservation—A Review

Marcia Leyva Salas , Jerome Mounier , Florence Valence , Monika Coton , Anne Thierry
Microorganisms, 2017, 5 (37), Open Acess. ⟨10.3390/microorganisms5030037⟩
Journal articles hal-01568139v1

Functional diversity within the [i]Penicillium roqueforti[/i] species

Guillaume Gillot , Jean-Luc Jany , Elisabeth Poirier , Marie-Bernadette Maillard , Stella Debaets
International Journal of Food Microbiology, 2017, 241, pp.141-150. ⟨10.1016/j.ijfoodmicro.2016.10.001⟩
Journal articles hal-01386935v1

Ethyl butanoate is synthesised both by alcoholysis and esterification by dairy lactobacilli and propionibacteria

María C. Abeijón Mukdsi , Marie-Bernadette Maillard , Roxana B. Medina , Anne Thierry
LWT - Food Science and Technology, 2017, 89, ⟨10.1016/j.lwt.2017.10.012⟩
Journal articles hal-01621919v1

Strains of the Lactobacillus casei group show diverse abilities for the production of flavor compounds in 2 model systems

Ewelina Stefanovic , Anne Thierry , Marie-Bernadette Maillard , Andrea Bertuzzi , Mary C. Rea
Journal of Dairy Science, 2017, 100 (9), pp.6918-6929. ⟨10.3168/jds.2016-12408⟩
Journal articles hal-01621909v1

Editorial

Anne Thierry
Dairy Science & Technology, 2017, 96 (6), pp.773-773. ⟨10.1007/s13594-016-0310-5⟩
Journal articles hal-01475603v1

The influence of cheese composition and microstructure on the diffusion of macromolecules: A study using Fluorescence Recovery After Photobleaching (FRAP)

Anne Laure Chapeau , Juliana Valle Costa Silva , Pierre Schuck , Anne Thierry , Juliane Floury
Food Chemistry, 2016, 192, pp.660-667. ⟨10.1016/j.foodchem.2015.07.053⟩
Journal articles hal-01454518v1
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Adaptation of Propionibacterium freudenreichii to long-term survival under gradual nutritional shortage

Flavia Aburjaile , Marine Rohmer , Hugues Parrinello , Marie-Bernadette Maillard , Eric Beaucher
BMC Genomics, 2016, 17 (1), open acess. ⟨10.1186/s12864-016-3367-x⟩
Journal articles hal-01416005v1

Dossier de Sciences Ouest : Les super-pouvoirs des microbes

Florence Valence , Anne Thierry , Gwénaël Jan , Nathalie Blanc
Sciences Ouest, 2016, 338, pp.10-18
Journal articles hal-01578224v1

Lactobacillus and Leuconostoc volatilomes in cheese conditions

Tomislav Pogačić , Marie-Bernadette Maillard , Aurélie Leclerc , Christophe Hervé , Victoria Chuat
Applied Microbiology and Biotechnology, 2016, 100, pp.2335-2346. ⟨10.1007/s00253-015-7227-4⟩
Journal articles hal-01454567v1

Spatial Distribution of Lactococcus lactis Colonies Modulates the Production of Major Metabolites during the Ripening of a Model Cheese

Clémentine Le Boucher , Valérie Gagnaire , Valérie V. Briard-Bion , Julien Jardin , Marie-Bernadette Maillard
Applied and Environmental Microbiology, 2016, 82 (1), pp.202-210. ⟨10.1128/AEM.02621-15⟩
Journal articles hal-02640017v1

LC–HRMS fingerprinting as an efficient approach to highlight fine differences in cheese metabolome during ripening

Clémentine Le Boucher , Frédérique Courant , Anne-Lise Royer , Sophie Jeanson , Sylvie Lortal
Metabolomics, 2015, 11, pp.1117-1130. ⟨10.1007/s11306-014-0769-0⟩
Journal articles hal-01209768v1
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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

Florence Valence , Anne Thierry
Innovations Agronomiques, 2015, 44, pp.99-108. ⟨10.15454/1.4622639464429463E12⟩
Journal articles hal-01181051v1
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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⟩
Journal articles hal-01224020v2
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Bacterial colonies in solid media and foods: a review on their growth and interactions with the microenvironment

Sophie Jeanson , Juliane Floury , Valérie Gagnaire , Sylvie Lortal , Anne Thierry
Frontiers in Microbiology, 2015, 6 (article 1284), ⟨10.3389/fmicb.2015.01284⟩
Journal articles hal-01454549v1

Fromages, sorbets, champagne, sel : vive les petits défauts!

Herve This , Anne Thierry
Pour la science, 2015, 457, pp.126
Journal articles hal-01235877v1
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Editorial: Exploring Bacterial Colonies in Solid Foods or Model Foods Using Non-Destructive Techniques

Sophie Jeanson , Anne Thierry
Frontiers in Microbiology, 2015, 6 (article 1440), pp.1-2. ⟨10.3389/fmicb.2015.01440⟩
Journal articles hal-01454568v1

Expedition Emmentaler

Anne Thierry , Astrid Viciano
die zeit, 2015, 3
Journal articles hal-01182561v1

Biodiversity of dairy [i]Propionibacterium[/i] isolated from dairy farms in Minas Gerais, Brazil

Rosangela de Freitas , Victoria Chuat , Marie-Noelle Madec , Luis Augusto Nero , Anne Thierry
International Journal of Food Microbiology, 2015, 203, pp.70-77. ⟨10.1016/j.ijfoodmicro.2015.03.006⟩
Journal articles hal-01209794v1

Le neuvième cheese symposium de Cork.

Anne Thierry , Na Li , Sophie Jeanson , C. Bernard
Revue des ENIL, 2015, 335, pp.7-8
Journal articles hal-01182820v1
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Diffusion of solutes inside bacterial colonies immobilized in model cheese depends on their physicochemical properties: a time-lapse microscopy study

Juliane Floury , Ilham El Mourdi , Juliana Valle Costa Silva , Sylvie Lortal , Anne Thierry
Frontiers in Microbiology, 2015, 6, ⟨10.3389/fmicb.2015.00366⟩
Journal articles hal-01209808v1
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New insights about phenotypic heterogeneity within [i]Propionibacterium freudenreichii[/i] argue against its division into subspecies

Rosangela de Freitas , Marie-Noelle Madec , Victoria Chuat , Marie-Bernadette Maillard , Maria Claudia Abeijon Muksdi
Dairy Science & Technology, 2015, 95 (4), pp.465-477. ⟨10.1007/s13594-015-0229-2⟩
Journal articles hal-01150804v2

A methodological approach to screen diverse cheese-related bacteria for their ability to produce aroma compounds

Tomislav Pogacic , Marie-Bernadette Maillard , Aurelie Leclerc , Christophe Herve , Victoria Chuat
Food Microbiology, 2015, 46, pp.145-153. ⟨10.1016/j.fm.2014.07.018⟩
Journal articles hal-01209696v1

A large diversity of lactic acid bacteria species is involved in the fermentation of wheat used for the manufacture of lemzeiet

Ryma Merabti , Farida Bekhouche , Victoria Chuat , Marie-Noelle Madec , Marie-Bernadette Maillard
European Food Research and Technology, 2015, 241 (1), pp.137-149. ⟨10.1007/s00217-015-2442-x⟩
Journal articles hal-01209793v1

Great interspecies and intraspecies diversity of dairy propionibacteria in the production of cheese aroma compounds

Alison Yee , Marie-Bernadette Maillard , Nathalie Roland , Victoria Chuat , Aurélie Leclerc
International Journal of Food Microbiology, 2014, 191, pp.60-68. ⟨10.1016/j.ijfoodmicro.2014.09.001⟩
Journal articles hal-01209716v1

The Secreted Esterase of [i]Propionibacterium freudenreichii[/i] Has a Major Role in Cheese Lipolysis

Maria Claudia Abeijon Muksdi , Hélène Falentin , Marie-Bernadette Maillard , Victoria Chuat , Roxana Beatriz Medina
Applied and Environmental Microbiology, 2014, 80 (2), pp.751-756. ⟨10.1128/AEM.03640-13⟩
Journal articles hal-01209533v1

First mass spectrometry metabolic fingerprinting of bacterial metabolism in a model cheese

Clémentine Le Boucher , F Courant , Sophie Jeanson , Sylvain Chéreau , Marie-Bernadette Maillard
Food Chemistry, 2013, 141, pp.1032-1040. ⟨10.1016/j.foodchem.2013.03.094⟩
Journal articles hal-01209436v1

Microgradients of pH Do Not Occur around Lactococcus Colonies in a Model Cheese

Sophie Jeanson , Juliane Floury , Al Amine Issulahi , Marie-Noelle Madec , Anne Thierry
Applied and Environmental Microbiology, 2013, 79 (20), pp.6516-6518. ⟨10.1128/AEM.01678-13⟩
Journal articles hal-01209510v1
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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⟩
Journal articles hal-01189567v1

Reverse transcription quantitative PCR revealed persistency of thermophilic lactic acid bacteria metabolic activity until the end of the ripening of Emmental cheese

Hélène Falentin , Nadine Henaff , Pierre Le Bivic , Stéphanie-Marie Deutsch , Sandrine Parayre-Breton
Food Microbiology, 2012, 29 (1), pp.132-140. ⟨10.1016/j.fm.2011.09.009⟩
Journal articles hal-01209298v1

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⟩
Journal articles hal-01191223v1

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⟩
Journal articles 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
Journal articles hal-02363413v1

Multilocus sequence typing of Propionibacterium freudenreichii

Marion Dalmasso , Pierre Nicolas , Hélène Falentin , Florence Valence , Jarna Tanskanen
International Journal of Food Microbiology, 2011, 145 (1), pp.113-120. ⟨10.1016/j.ijfoodmicro.2010.11.037⟩
Journal articles hal-02363419v1

New insights into physiology and metabolism of Propionibacterium freudenreichii

Anne Thierry , Stéphanie-Marie Deutsch , Hélène Falentin , Marion Dalmasso , Fabien Cousin
International Journal of Food Microbiology, 2011, 149 (1), pp.19-27. ⟨10.1016/j.ijfoodmicro.2011.04.026⟩
Journal articles hal-01454137v1
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Multilocus sequence typing of Propionibacterium freudenreichii

Marion Dalmasso , Pierre Nicolas , Hélène Falentin , Florence Valence , Jarna Tanskanen
International Journal of Food Microbiology, 2011, 145 (1), pp.113-120. ⟨10.1016/j.ijfoodmicro.2010.11.037⟩
Journal articles hal-01454161v1

Specific metabolic activity of ripening bacteria quantified by real-time reverse transcription PCR throughout Emmental cheese manufacture

Hélène Falentin , Florence Postollec , Sandrine Parayre-Breton , Nadine Hénaff , Pierre Le Bivic
International Journal of Food Microbiology, 2010, 144 (1), pp.10-19. ⟨10.1016/j.ijfoodmicro.2010.06.003⟩
Journal articles hal-01454117v1

Identification of a secreted lipolytic esterase in Propionibacterium freudenreichii, a ripening process bacterium involved in emmental cheese lipolysis.

J. Dherbécourt , Julien Jardin , M.-B. Maillard , F. Baglinière , Frédérique Barloy-Hubler
Applied and Environmental Microbiology, 2010, 76 (4), pp.1181-8. ⟨10.1128/AEM.02453-09⟩
Journal articles hal-00461599v1
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Editorial announcement

Anne Thierry
Dairy Science & Technology, 2010, 90 (1), ⟨10.1051/dst/2010007⟩
Journal articles hal-00895812v1

Time course and specificity of lipolysis in swiss cheese

Julien Dherbecourt , Claire Bourlieu-Lacanal , Marie-Bernadette Maillard , Lydie Aubert-Frogerais , Romain Richoux
Journal of Agricultural and Food Chemistry, 2010, 58, pp.11732-11739. ⟨10.1021/jf102572z⟩
Journal articles hal-01454122v1
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The complete genome of Propionibacterium freudenreichii CIRM-BIA1T, a Hardy actinobacterium with food and probiotic applications

Hélène Falentin , Stéphanie-Marie Deutsch , Gwénaël Jan , Valentin Loux , Anne Thierry
PLoS ONE, 2010, 5 (7), pp.1-12. ⟨10.1371/journal.pone.0011748⟩
Journal articles hal-01204238v1
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Editorial Announcement: Electronic submission of papers

Anne Thierry
Dairy Science & Technology, 2009, 89 (1), pp.1-1
Journal articles hal-00895797v1

The addition of a cocktail of yeast species to Cantalet cheese changes bacterial survival and enhances aroma compound formation

Isabelle de Freitas , Nicolas Pinon , Jean-Louis Maubois , Sylvie Lortal , Anne Thierry
International Journal of Food Microbiology, 2009, 129, pp.37-42. ⟨10.1016/j.ijfoodmicro.2008.10.026⟩
Journal articles hal-01454092v1
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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⟩
Journal articles hal-00409359v1

Kluyveromyces lactis but not Pichia fermentans used as adjunct culture modifies the olfactory profiles of Cantalet cheese

Isabelle de Freitas , Nicolas Pinon , Jean-Louis Berdagué , Pascal Tournayre , Sylvie Lortal
Journal of Dairy Science, 2008, 91, pp.531-543. ⟨10.3168/jds.2007-0136⟩
Journal articles hal-01454021v1
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Production of branched-chain aroma compounds by Propionibacterium freudenreichii: links with the biosynthesis of membrane fatty acids.

Julien Dherbecourt , Marie-Bernadette Maillard , Daniel D. Catheline , Anne Thierry
Journal of Applied Microbiology, 2008, 105 (4), pp.977-85. ⟨10.1111/j.1365-2672.2008.03830.x⟩
Journal articles hal-00729785v1

Enhancement of ethyl ester and flavour formation in Swiss cheese by ethanol addition

Françoise Richoux , Marie-Bernadette Maillard , Jean-René Kerjean , Sylvie Lortal , Anne Thierry
International Dairy Journal, 2008, 18, pp.1140-1145. ⟨10.1016/j.idairyj.2008.05.011⟩
Journal articles hal-01454060v1
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A genomic search approach to identify esterases in Propionibacterium freudenreichii involved in the formation of flavour in Emmental cheese

Julien Dherbecourt , Hélène Falentin , Stéphane Canaan , Anne Thierry
Microbial Cell Factories, 2008, 7, pp.1-14. ⟨10.1186/1475-2859-7-16⟩
Journal articles hal-01454100v1

Production of branched-chain aroma compounds by Propionibacterium freudenreichii: links with the biosynthesis of membrane fatty acids

Julien Dherbecourt , Marie-Bernadette Maillard , D. Catheline , Anne Thierry
Journal of Applied Microbiology, 2008, pp.1-9
Journal articles hal-01454082v1

Safety assessment of dairy microorganisms: Propionibacterium and Bifidobacterium.

Leo Meile , Gwenaelle Le Blay , Anne Thierry
International Journal of Food Microbiology, 2008, 126 (3), pp.316-320. ⟨10.1016/j.ijfoodmicro.2007.08.019⟩
Journal articles hal-00559392v1
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In depth dynamic characterisation of French PDO Cantal cheese made from raw milk

Isabelle de Freitas , Nicolas Pinon , Anne Thierry , Christelle Lopez , Jean-Louis Maubois
Le Lait, 2007, 87 (2), pp.97-117
Journal articles hal-00895645v1

In depth dynamic characterization of French PDO Cantal cheese made from raw milk

Isabelle de Freitas , Nicolas Pinon , Anne Thierry , Christelle Lopez , Jean-Louis Maubois
Lait, 2007, 87, pp.97-117. ⟨10.1051/lait:2007007⟩
Journal articles hal-01454002v1

Ethyl ester formation is enhanced by ethanol addition in mini swiss cheese with and without added propionibacteria

Anne Thierry , Marie-Bernadette Maillard , Romain Richoux , Sylvie Lortal
Journal of Agricultural and Food Chemistry, 2006, 54 (18), pp.6819-6824. ⟨10.1021/jf060673m⟩
Journal articles hal-01453955v1

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

Catherine Denis , Catherine Béal , Marielle Bouix , Jean-François Chamba , Emmanuel Jamet
Actes du BRG, 2006, 6, pp.433-448
Journal articles hal-01453958v1

Comparison of amplified ribosomal DNA restriction analysis, peptidoglycan hydrolase and biochemical profiles for rapid dairy propionibacteria species identification

Julien Dherbecourt , Anne Thierry , Marie-Noelle Madec , Sylvie Lortal
Research in Microbiology, 2006, 157 (10), pp.905-913. ⟨10.1016/j.resmic.2006.09.002⟩
Journal articles hal-01453905v1

The addition of Propionibacterium freundenreichii to Raclette cheese induces biochemical changes and enhances flavor development

Anne Thierry , Marie-Bernadette Maillard , Pascal Bonnarme , Edmond Roussel
Journal of Agricultural and Food Chemistry, 2005, 53, pp.4157-4165. ⟨10.1021/jf0481195⟩
Journal articles hal-01453971v1
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Microstructure, physicochemistry, microbial populations and aroma compounds of ripened Cantal cheeses

Isabelle de Freitas , Nicolas Pinon , Christelle Lopez , Anne Thierry , Jean-Louis Maubois
Le Lait, 2005, 85 (6), pp.453-468. ⟨10.1051/lait:2005033⟩
Journal articles hal-00895567v1
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Propionibacterium freudenreichii strains quantitatively affect production of volatile compounds in Swiss cheese

Anne Thierry , Marie-Bernadette Maillard , Romain Richoux , Jean-René Kerjean , Sylvie Lortal
Le Lait, 2005, 85 (1-2), pp.57-74
Journal articles hal-00895594v1
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Whole genome sequencing project of a dairy Propionibacterium freudenreichii subsp. shermanii genome: progress and first bioinformatic analysis

Guillaume Meurice , Daniel Jacob , Catherine Deborde , Stéphane Chaillou , Annette Rouault
Le Lait, 2004, 84 (1-2), pp.15-24. ⟨10.1051/lait:2003041⟩
Journal articles hal-00895526v1

Varied volatile compounds are produced by Propionibacterium freudenreichii in Emmental cheese

Anne Thierry , Marie-Bernadette Maillard , Christophe Hervé , Romain Richoux , Sylvie Lortal
Food Chemistry, 2004, 87 (3), pp.439-446. ⟨10.1016/j.foodchem.2003.12.018⟩
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Isovaleric acid is mainly produced by Propionibacterium freudenreichii in Swiss cheese

Anne Thierry , Romain Richoux , Jean-René Kerjean
International Dairy Journal, 2004, 14 (9), pp.801-807. ⟨10.1016/j.idairyj.2004.02.002⟩
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A simple screening methodfor isovaleric acidproduction by Propionibacterium freudenreichii in Swiss cheese

Anne Thierry , Romain Richoux , Jean-René Kerjean , Sylvie Lortal