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Anne Thierry

6
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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

juliane-floury

Colonies bactériennes dans le fromage : distribution spatiale et micro-environnement

Anne Thierry , Valérie Gagnaire , Clémentine Leboucher , Ilham El Mourdi , Juliana Valle Costa Silva
congrès National de la Société Française de Microbiologie, Oct 2017, Paris, France
Communication dans un congrès hal-01628083v1

Exploration of the micro-environment around bacterial colonies in cheeses depending on their spatial distribution

S. Jeanson , Juliane Floury , A.A. Issulahi , M-N. Madec , J. Chadoeuf
6.IDF Cheese Ripening & Technology Symposium, May 2012, Monona Terrace, Madison (US), United States
Communication dans un congrès hal-00849262v1