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Anne Thierry

9
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

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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⟩
Article dans une revue hal-04470095v1
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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⟩
Article dans une revue hal-03099687v1
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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⟩
Article dans une revue 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⟩
Article dans une revue hal-02931021v1
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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⟩
Article dans une revue hal-02638124v1

How do two strains of lactic acid bacteria cooperate to improve soy juice fermentation?

Olivier Harlé , Sandrine Parayre , Jérôme Niay , Florence Valence , Julie J. Aubert
16 th symposium on Bacterial Genetics and Ecology BAGECO 2023, https://bageco2023.org/committees/, Jul 2023, Copenhague., Denmark
Communication dans un congrès hal-04149821v1

Soy juice fermentation for yogurt production: how a relevant starter selection can improve it ?

Stéphanie-Marie Deutsch , Olivier Harlé , Jérôme Niay , Florence Valence , Anne Thierry
36th EFFoST International Conference 2022, The European Federation of Food Science and Technology (EFFoST), Nov 2022, Dublin, Ireland
Communication dans un congrès hal-03851848v1
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How LAB can cooperate to improve soy juice fermentation?

Stéphanie-Marie Deutsch , Olivier Harlé , Jérôme Niay , Florence Valence , Sandrine Parayre
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
Communication dans un congrès hal-02975394v1

Comparative study of Lactic Acid Bacteria in soy juice fermentation.

Olivier Harle , Hélène Falentin , Anne Thierry , Stéphanie-Marie Deutsch , Florence Valence
22ème édition du colloque du Club des Bactéries Lactiques, Jun 2019, Caen, France
Communication dans un congrès hal-02158179v1