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Anne Thierry
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Documents
Identifiants chercheurs
- anne-thierry
- 0000-0002-9170-2889
- IdRef : 18894818X
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.
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Little Impact of NaCl Reduction in Swiss-Type CheeseFrontiers in Nutrition, 2022, 9, ⟨10.3389/fnut.2022.888179⟩
Article dans une revue
hal-03699130v1
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Positive Interactions Between Lactic Acid Bacteria Could Be Mediated by Peptides Containing Branched-Chain Amino AcidsFrontiers in Microbiology, 2022, 12, pp.793136. ⟨10.3389/fmicb.2021.793136⟩
Article dans une revue
hal-03520425v1
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Spatial Distribution of Lactococcus lactis Colonies Modulates the Production of Major Metabolites during the Ripening of a Model CheeseApplied and Environmental Microbiology, 2016, 82 (1), pp.202-210. ⟨10.1128/AEM.02621-15⟩
Article dans une revue
hal-02640017v1
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The proteolytic profiles of lactic acid bacteria drive positive interactions in co-culture in a food-mimicking mediumFoodMicro2022, Aug 2022, Athènes, Greece
Communication dans un congrès
hal-03782268v1
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Les dépendances nutritionnelles en acides aminés et peptides au cœur des interactions positives entre bactéries lactiques23ème 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-03697570v1
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