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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

valerie-gagnaire
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Little Impact of NaCl Reduction in Swiss-Type Cheese

Valérie Gagnaire , Xavier Lecomte , Romain Richoux , Magali Genay , Julien Jardin
Frontiers in Nutrition, 2022, 9, ⟨10.3389/fnut.2022.888179⟩
Article dans une revue hal-03699130v1
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Mixed dairy and plant-based yogurt alternatives: Improving their physical and sensorial properties through formulation and lactic acid bacteria cocultures

Fanny Canon , Marie-Bernadette Maillard , Marie-Hélène Famelart , Anne Thierry , Valérie Gagnaire
Current Research in Food Science, 2022, 5, pp.665-676. ⟨10.1016/j.crfs.2022.03.011⟩
Article dans une revue hal-03638167v1
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Positive Interactions Between Lactic Acid Bacteria Could Be Mediated by Peptides Containing Branched-Chain Amino Acids

Fanny Canon , Valérie Briard-Bion , Julien Jardin , Anne Thierry , Valérie Gagnaire
Frontiers in Microbiology, 2022, 12, pp.793136. ⟨10.3389/fmicb.2021.793136⟩
Article dans une revue hal-03520425v1
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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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Positive interactions between lactic acid bacteria promoted by nitrogen-based nutritional dependencies

Fanny Canon , Marie-Bernadette Maillard , Gwénaële Henry , Anne Thierry , Valérie Gagnaire
Applied and Environmental Microbiology, 2021, ⟨10.1128/AEM.01055-21⟩
Article dans une revue hal-03330070v1
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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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Function-Driven Design of Lactic Acid Bacteria Co-cultures to Produce New Fermented Food Associating Milk and Lupin

Fanny Canon , Mahendra Mariadassou , Marie-Bernadette Maillard , Hélène Falentin , Sandrine Parayre
Frontiers in Microbiology, 2020, 11, ⟨10.3389/fmicb.2020.584163⟩
Article dans une revue hal-03019865v1

Les écosystèmes microbiens transforment les légumineuses

Anne Thierry , Valérie Gagnaire , A. Dereuder
Process Alimentaire, 2018, 1356 (Mars 2018), pp.52
Article dans une revue hal-01739287v1

Spatial Distribution of Lactococcus lactis Colonies Modulates the Production of Major Metabolites during the Ripening of a Model Cheese

Clémentine Le Boucher , Valérie Gagnaire , Valérie V. Briard-Bion , Julien Jardin , Marie-Bernadette Maillard
Applied and Environmental Microbiology, 2016, 82 (1), pp.202-210. ⟨10.1128/AEM.02621-15⟩
Article dans une revue hal-02640017v1
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Bacterial colonies in solid media and foods: a review on their growth and interactions with the microenvironment

Sophie Jeanson , Juliane Floury , Valérie Gagnaire , Sylvie Lortal , Anne Thierry
Frontiers in Microbiology, 2015, 6 (article 1284), ⟨10.3389/fmicb.2015.01284⟩
Article dans une revue hal-01454549v1
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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
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Propionibacteria and facultatively heterofermentative lactobacilli weakly contribute to secondary proteolysis of Emmental cheese

Valérie Gagnaire , Anne Thierry , Joëlle Léonil
Le Lait, 2001, 81 (3), pp.339-353. ⟨10.1051/lait:2001136⟩
Article dans une revue hal-00895380v1

Fermented dairy and legume-based food products: from smart design of lactic acid bacteria to innovative products

Valérie Gagnaire , Fanny Guyomarc'H , Gwénaël Jan , Anne Thierry
The 10th Beneficial Microbes Conference, Nov 2023, Amsterdam, Netherlands
Communication dans un congrès hal-04302538v1

The proteolytic profiles of lactic acid bacteria drive positive interactions in co-culture in a food-mimicking medium

Valérie Gagnaire , Fanny Canon , Gwénaële Henry , Marie-Bernadette Maillard , Valérie Briard -Bion
FoodMicro2022, 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 lactiques

Fanny Canon , Marie-Bernadette Maillard , Henry Gwenaëlle , Julien Jardin , Valérie Briard-Bion
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-03697570v1
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Positive interactions between lactic acid bacteria:A must-have to develop new fermented foods

Fanny Canon , Anne Thierry , Valérie Gagnaire
1st Webinar : Novel foods based on new ingredients, materials, and processes, Consortium of Novel Food Work Package The SYSTEMIC project “an integrated approach to the challenge of sustainable food systems: adaptive and mitigatory strategies to address climate change and malnutrition", Knowledge hub on Nutrition and Food Security, has received funding from national research funding parties in Belgium (FWO), France (INRAE), Germany (BLE), Italy (MIPAAF), Latvia (IZM), Norway (RCN), Portugal (FCT), and Spain (AEI) in a joint action of JPI HDHL, JPI-OCEANS and FACCE-JPI launched in 2019 under the ERA-NET ERA-HDHL (n° 696295), Jan 2022, Bragança, (visioconférence), Portugal
Communication dans un congrès hal-03543585v1

Positive interactions between lactic acid bacteria promoted by nitrogen-based nutritional dependencies

Fanny Canon , Marie-Bernadette Maillard , Gwénaële Henry , Anne Thierry , Valérie Gagnaire
Les Journées Scientifiques de l'ED EGAAL, Jun 2021, Rennes, France
Communication dans un congrès hal-03283721v1

Design de communautés bactériennes pour fermenter un nouvel aliment associant le lait et la farine de lupin

Valérie Gagnaire , Anne Thierry
Journée fermentation des protéines végétales, Oct 2017, Paris, France
Communication dans un congrès hal-02736431v1

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

First characterisation of in situ bacterial metabolism in model cheeses using mass spectrometry metabolic fingerprinting

Sophie Jeanson , Frédérique Courant , Sylvain Chéreau , Valérie Gagnaire , Clémentine Le Boucher
6 èmes journées scientifiques du Réseau Français Métabolomique et Fluxomique, May 2012, Nantes, France. 15 p
Communication dans un congrès hal-01209328v1