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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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Chapitre 9: Affinage des fromages: Biochimie de l’affinage : les phénomènes enzymatiques et microbiensLe Fromage, 4 ième Edition, Editions Tec & Doc Lavoisier, 1001 p., 2018, 9782743023157
Chapitre d'ouvrage
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Eye Formation and Swiss-Type CheesesTechnology of cheese-making, Wiley-Blackwell, 2010, 978-1-5051-8298-0
Chapitre d'ouvrage
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Eye formation and Swiss-type cheesesTechnology of cheesemaking, Sheffield academic press, 1999, 0-8493-9744-8
Chapitre d'ouvrage
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Fermented dairy and legume-based food products: from smart design of lactic acid bacteria to innovative productsThe 10th Beneficial Microbes Conference, Nov 2023, Amsterdam, Netherlands
Communication dans un congrès
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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
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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
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Positive interactions between lactic acid bacteria:A must-have to develop new fermented foods1st 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
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Positive interactions between lactic acid bacteria promoted by nitrogen-based nutritional dependenciesLes Journées Scientifiques de l'ED EGAAL, Jun 2021, Rennes, France
Communication dans un congrès
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Design de communautés bactériennes pour fermenter un nouvel aliment associant le lait et la farine de lupinJournée fermentation des protéines végétales, Oct 2017, Paris, France
Communication dans un congrès
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Colonies bactériennes dans le fromage : distribution spatiale et micro-environnementcongrès National de la Société Française de Microbiologie, Oct 2017, Paris, France
Communication dans un congrès
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Exploration of the micro-environment around bacterial colonies in cheeses depending on their spatial distribution6.IDF Cheese Ripening & Technology Symposium, May 2012, Monona Terrace, Madison (US), United States
Communication dans un congrès
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First characterisation of in situ bacterial metabolism in model cheeses using mass spectrometry metabolic fingerprinting6 èmes journées scientifiques du Réseau Français Métabolomique et Fluxomique, May 2012, Nantes, France. 15 p
Communication dans un congrès
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