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Anne Thierry

25
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

stephanie-marie-deutsch
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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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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⟩
Article dans une revue hal-03313075v1
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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⟩
Article dans une revue hal-03181204v1
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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⟩
Article dans une revue hal-02961412v1
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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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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⟩
Article dans une revue hal-01416005v1
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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⟩
Article dans une revue hal-01224020v2

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
Article dans une revue hal-02363413v1
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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⟩
Article dans une revue 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⟩
Article dans une revue hal-01209298v1

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⟩
Article dans une revue hal-01454137v1
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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⟩
Article dans une revue hal-01204238v1

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
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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

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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Microbiote des produits fermentés par approches culturales et métagénomiques Exemple d'un fromage artisanal : le Pélardon

Marine Penland , Hélène Falentin , S Parayre , A Pawtowski , M-B 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-03693861v1
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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

Pélardon AOP des Cévennes, du lait cru au fromage affiné : dynamiques microbiennes et évolution des arômes

Marine Penland , Hélène Falentin , Sandrine Parayre , Audrey Pawtowski , Marie-Bernadette Maillard
Réunion virtuelle "Glande mammaire lait" / Galactinnov, réseau galactinnov, Nov 2021, live, France
Communication dans un congrès hal-03435234v1
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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

Florilège: a database gathering microbial phenotypes of food interest

Hélène Falentin , Estelle Chaix , Bedis Dridi , Philippe Bessieres , S Buchin
2017 Scientific MEM days: Journées scientifiques MEM (Métaomiques et écosystèmes microbiens), Jan 2017, Paris, France
Communication dans un congrès hal-01607327v1

Genomic diversity of 24 Propionibacterium freudenreichii 1 strains

Hélène Falentin , Valentin Loux , Valérie Barbe , Amal Plaudet Hammani , Stéphanie-Marie Deutsch
6 Conference on Functional Genomics of Gram-positive Microorganisms 16 International Conference on Bacilli, Jun 2011, Montecatini, Italy
Communication dans un congrès hal-01454328v1