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Anne Thierry

11
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

gilles-garric
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Métatranscriptomique et modèle métabolique pour identifier la succession des métabolismes bactériens en interaction lors de la fabrication d’un fromage modèle à pâte pressée.

Wenfan Cao , Maxime Lecomte , Solène Le Fur , Julie J. Aubert , Marie-Bernadette Maillard
23ème édition du colloque du Club des Bactéries Lactiques, UMR INRAE - Institut Agro STLO (Science et Technologie du Lait et de l’Œuf), Jun 2022, Rennes, France
Communication dans un congrès hal-03694338v1
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Metatranscriptomics and metabolic modeling to identify bacterial metabolic interactions during the manufacture of a model pressed cheese.

Wenfan Cao , Maxime Lecomte , Solène Le Fur , Julie J. Aubert , Marie-Bernadette Maillard
FOODMICRO 2022, Aug 2022, Athènes, Greece
Communication dans un congrès hal-03781287v1

Potential of lactic acid bacteria combinations as antifungal cultures in pilot scale dairy products.

Marcia Leyva Salas , Anne Thierry , Mathilde Lemaître , Gilles Garric , Marielle Harel-Oger
22ème édition du colloque du Club des Bactéries Lactiques, Jun 2019, Caen, France
Communication dans un congrès hal-02158176v1

Selection of effective antifungal cultures in fermented dairy products and identification of antifungal metabolites

Marcia Leyva Salas , Jérôme Mounier , Gilles Garric , Marie-Bernadette Maillard , Florence Valence
Microbes, 15 congrès national de la SFM, Sep 2019, Paris, France
Communication dans un congrès hal-02308970v1

Development of antifungal ingredients for dairy products: from in vitro screening to pilot-scale applications

Lucille Garnier , Florence Valence , Audrey Pawtowski , Franck Deniel , Nicolas Pinon
Microbial Spoilers in Food 2017, Jun 2017, Quimper, France
Communication dans un congrès hal-01568132v1

"Fromages et laitages, amis ou ennemis?"

Sylvie Lortal , Florence Valence , Anne Thierry , Gilles Garric
magazine de la santé de France 5 Allo docteur, Jan 2015, Paris, France
Communication dans un congrès hal-01209769v1