Françoise Irlinger Ingénieur de recherche HC INRAE

Identifiants chercheurs

IdHAL :

francoise-irlinger

ORCID :

0000-0001-7883-7589

Publications

Article dans une revue (56)

New hybrid sequencing data of Vreelandella sulfidaeris DSM 15722T and Vreelandella aquamarina DSM 15723 provide circular and complete genomes Gwendoline Marquet,Margareth Renault,Françoise Irlinger,Vincent Hervé Data in Brief, 2026, 66, pp.112707. ⟨10.1016/j.dib.2026.112707⟩ Article dans une revue hal-05567643v1
Pink discoloration defects associated with microbial structure and metabolome changes in commercial bloomy cheeses Françoise Irlinger,Christine Keribin,Anne-Sophie Sarthou,Béatrice Laroche,Sandra Helinck International Journal of Food Microbiology, 2025, 442, pp.111363. ⟨10.1016/j.ijfoodmicro.2025.111363⟩ Article dans une revue hal-05193253v1
Metagenomic Profiling and Genome‐Centric Analysis Reveal Iron Acquisition Systems in Cheese‐Associated Bacteria and Fungi Sibylle Tabuteau,Vincent Hervé,Francoise Irlinger,Christophe Monnet Environmental Microbiology, 2025, 27 (12), ⟨10.1111/1462-2920.70218⟩ Article dans une revue hal-05430755v1
Halomonas citrativorans sp. nov., Halomonas casei sp. nov. and Halomonas colorata sp. nov., isolated from French cheese rinds Caroline Isabel Kothe,Christophe Monnet,Françoise Irlinger,Mathieu Virsolvy,Anja Frühlinget al. International Journal of Systematic and Evolutionary Microbiology, 2024, 74 (1), ⟨10.1099/ijsem.0.006234⟩ Article dans une revue hal-04442340v1
A comprehensive, large-scale analysis of “terroir” cheese and milk microbiota reveals profiles strongly shaped by both geographical and human factors Francoise Irlinger,Mahendra Mariadassou,Eric Dugat-Bony,Olivier Rué,Cécile Neuvégliseet al. ISME Communications, 2024, 4 (1), pp.ycae095. ⟨10.1093/ismeco/ycae095⟩ Article dans une revue hal-04668230v1
Environmental performance of mixed animal and plant protein sources for designing new fermented foods Juliette Huguet,Christophe Chassard,René Lavigne,Françoise Irlinger,Isabelle Souchonet al. Cleaner Environmental Systems, 2023, 9, pp.100115. ⟨10.1016/j.cesys.2023.100115⟩ Article dans une revue hal-04132788v1
Comparison of metabarcoding taxonomic markers to describe fungal communities in fermented foods Olivier Rué,Monika Coton,Eric Dugat-Bony,Kate Howell,Françoise Irlingeret al. Peer Community Journal, 2023, 3, pp.e97. ⟨10.24072/pcjournal.321⟩ Article dans une revue hal-04234976v1
Dataset about the Life Cycle Assessment of new fermented food products mixing cow milk and pea protein sources Juliette Huguet,Christophe Chassard,René Lavigne,Françoise Irlinger,Isabelle Souchonet al. Data in Brief, 2023, 48, pp.109263. ⟨10.1016/j.dib.2023.109263⟩ Article dans une revue (data paper) hal-04146697v1
Modulation of Metabolome and Overall Perception of Pea Protein-Based Gels Fermented with Various Synthetic Microbial Consortia Salma Ben-Harb,Anne Saint-Eve,Francoise Irlinger,Isabelle Souchon,Pascal Bonnarme Foods, 2022, 11 (8), pp.1146. ⟨10.3390/foods11081146⟩ Article dans une revue hal-03646862v1
The microbial community associated with pea seeds (Pisum sativum) of different geographical origins Valentine Chartrel,Eric Dugat-Bony,Anne-Sophie Sarthou,Sophie Huchette,Pascal Bonnarmeet al. Plant and Soil, 2021, 462 (1-2), pp.405-427. ⟨10.1007/s11104-021-04856-6⟩ Article dans une revue hal-03359046v1
Temporal differences in microbial composition of Époisses cheese rinds during ripening and storage F. Irlinger,Christophe Monnet Journal of Dairy Science, 2021, 104 (7), pp.7500-7508. ⟨10.3168/jds.2021-20123⟩ Article dans une revue hal-03192662v2
Consumer preferences for new fermented food products that mix animal and plant protein sources Anne Saint-Eve,Françoise Irlinger,Caroline Pénicaud,Isabelle Souchon,Stephan Marette Food Quality and Preference, 2021, 90, pp.104117. ⟨10.1016/j.foodqual.2020.104117⟩ Article dans une revue hal-03908155v1
Versatility of microbial consortia and sensory properties induced by the composition of different milk and pea protein-based gels Salma Ben-Harb,Françoise Irlinger,Anne Saint-Eve,Maud Panouillé,Isabelle Souchonet al. LWT - Food Science and Technology, 2020, 118, pp.108720. ⟨10.1016/j.lwt.2019.108720⟩ Article dans une revue hal-02950703v1
Nouvelles percées dans la connaissance du microbiote fromager grâce aux outils « omiques » Francoise Irlinger,Céline Delbès Industries Alimentaires et Agricoles, 2020, 137 (11/12), pp.20-24 Article dans une revue hal-04413430v1
Design of microbial consortia for the fermentation of pea-protein-enriched emulsions Salma Ben-Harb,Anne Saint-Eve,Maud Panouillé,Isabelle Souchon,Pascal Bonnarmeet al. International Journal of Food Microbiology, 2019, 293, pp.124-136. ⟨10.1016/j.ijfoodmicro.2019.01.012⟩ Article dans une revue (article de synthèse) hal-04413334v1
Design of microbial consortia for the fermentation of pea-protein-enriched emulsions Salma Ben-Harb,Anne Saint Eve,Maud Panouille,Isabelle Souchon,Pascal Bonnarmeet al. International Journal of Food Microbiology, 2019, 293, pp.124-136. ⟨10.1016/j.ijfoodmicro.2019.01.012⟩ Article dans une revue hal-02619343v1
Safety assessment of Gram-negative bacteria associated with traditional French cheeses M. Imran,N. Desmasures,M. Coton,Emmanuel Coton,Anne Le Fleche-Mateoset al. Food Microbiology, 2019, 79, pp.1-10. ⟨10.1016/j.fm.2018.11.001⟩ Article dans une revue hal-02086922v1
Transcriptomic response of Debaryomyces hansenii during mixed culture in a liquid model cheese medium with Yarrowia lipolytica Reine Malek,Pascal Bonnarme,Francoise Irlinger,Pascale Frey-Klett,Djamila Onesimeet al. International Journal of Food Microbiology, 2018, 264, pp.53-62. ⟨10.1016/j.ijfoodmicro.2017.10.026⟩ Article dans une revue hal-01695894v1
The rheological and microstructural properties of pea, milk, mixed pea/milk gels and gelled emulsions designed by thermal, acid, and enzyme treatments S. Ben-Harb,M. Panouillé,D. Huc-Mathis,G. Moulin,A. Saint-Eveet al. Food Hydrocolloids, 2018, 77, pp.75-84. ⟨10.1016/j.foodhyd.2017.09.022⟩ Article dans une revue (article de synthèse) hal-04413336v1
The rheological and microstructural properties of pea, milk, mixed pea/milk gels and gelled emulsions designed by thermal, acid, and enzyme treatments Salma Ben Harb,Maud M. Panouille,Delphine Huc-Mathis,Gabrielle Moulin,Anne Saint Eveet al. Food Hydrocolloids, 2018, 77, pp.75-84. ⟨10.1016/j.foodhyd.2017.09.022⟩ Article dans une revue hal-02628698v1
Comparative genomic analysis of Brevibacterium strains: insights into key genetic determinants involved in adaptation to the cheese habitat Nguyen Phuong Pham,Séverine Layec,Eric Dugat-Bony,Marie Vidal,Francoise Irlingeret al. BMC Genomics, 2017, 18 (1), pp.955. ⟨10.1186/s12864-017-4322-1⟩ Article dans une revue hal-02628710v1
Investigation of the activity of the microorganisms in a reblochon-style cheese by metatranscriptomic analysis Christophe C. Monnet,Eric Dugat-Bony,Dominique Swennen,Jean-Marie Beckerich,Francoise F. Irlingeret al. Frontiers in Microbiology, 2016, 7, ⟨10.3389/fmicb.2016.00536⟩ Article dans une revue hal-02633875v1
Draft Genome Sequence of Lactobacillus delbrueckii subsp. bulgaricus CFL1, a Lactic Acid Bacterium Isolated from French Handcrafted Fermented Milk Julie Meneghel,Eric Dugat-Bony,Françoise Irlinger,Valentin Loux,Marie Vidalet al. Genome Announcements, 2016, 4 (2), pp.e00052-16. ⟨10.1128/genomeA.00052-16⟩ Article dans une revue hal-01511494v1
Highlighting the microbial diversity of 12 French cheese varieties Eric Dugat-Bony,Lucille Garnier,Jeremie Denonfoux,Stéphanie Ferreira,Anne-Sophie Sarthouet al. International Journal of Food Microbiology, 2016, 238, pp.265-273. ⟨10.1016/j.ijfoodmicro.2016.09.026⟩ Article dans une revue hal-01389685v1
Draft Genome Sequence of Corynebacterium variabile Mu292, Isolated from Munster, a French Smear-Ripened Cheese Eric Dugat-Bony,Anne-Sophie Sarthou,Valentin Loux,Marie Vidal,Pascal Bonnarmeet al. Genome Announcements, 2016, 4 (4), pp.e00669-16. ⟨10.1128/genomea.00669-16⟩ Article dans une revue hal-03649175v1
Draft genome sequence of Corynebacterium variabile Mu292, isolated from Munster, a french smear-ripened cheese Eric Dugat-Bony,Anne-Sophie Sarthou,Valentin Loux,Marie Vidal,Pascal Bonnarmeet al. Genome Announcements, 2016, 4 (4), ⟨10.1128/genomeA.00669-16⟩ Article dans une revue hal-01480898v1
Des communautés microbiennes au service de la qualité des fromages : diversité et dynamique adaptative et fonctionnelle des populations endogènes et ensemencées Céline Delbès,Christophe C. Monnet,Francoise F. Irlinger Innovations Agronomiques, 2015, 44, pp.69-86. ⟨10.15454/1.462263595954793E12⟩ Article dans une revue hal-02641698v1
Overview of a surface-ripened cheese community functioning by meta-omics analyses Eric Dugat-Bony,Cecile Straub,Aurélie Teissandier,Djamila Onesime,Valentin Louxet al. PLoS ONE, 2015, 10 (4), pp.e0124360. ⟨10.1371/journal.pone.0124360⟩ Article dans une revue hal-01195505v1
Cheese rind microbial communities: diversity, composition and origin Francoise Irlinger,Séverine Layec,Sandra Hélinck,Eric Dugat-Bony FEMS Microbiology Letters, 2015, 362 (1), pp.1-11. ⟨10.1093/femsle/fnu015⟩ Article dans une revue (article de synthèse) hal-01535274v1
Investigation of [i]Geotrichum candidum[/i] gene expression during the ripening of Reblochon-type cheese by reverse transcription-quantitative PCR Jessie Castellote,Sebastien Fraud,Francoise Irlinger,Dominique Swennen,Frédéric Feret al. International Journal of Food Microbiology, 2015, 194, pp.54-61. ⟨10.1016/j.ijfoodmicro.2014.11.009⟩ Article dans une revue hal-01195507v1
Construction of a dairy microbial genome catalog opens new perspectives for the metagenomic analysis of dairy fermented products Mathieu Almeida,Agnes Hebert,Anne-Laure Abraham,Simon Rasmussen,Christophe Monnetet al. BMC Genomics, 2014, 15, article 1101 (16 p.). ⟨10.1186/1471-2164-15-1101⟩ Article dans une revue hal-01195502v1
Biodiversity of the Surface Microbial Consortia from Limburger, Reblochon, Livarot, Tilsit, and Gubbeen Cheeses Timothy M. Cogan,Stefanie Goerges,Roberto Gelsomino,Sandra Larpin,Markus Hoheneggeret al. Microbiology Spectrum, 2014, 2 (1), ⟨10.1128/microbiolspec.CM-0010-2012⟩ Article dans une revue hal-02086944v1
Quantification of Yeast and Bacterial Gene Transcripts in Retail Cheeses by Reverse Transcription-Quantitative PCR Christophe C. Monnet,Cecile C. Straub,Jessie J. Castellote,Djamila Onesime,Pascal P. Bonnarmeet al. Applied and Environmental Microbiology, 2013, 79 (2), pp.469 - 477. ⟨10.1128/AEM.02360-12⟩ Article dans une revue hal-01001612v1
Genome sequence of corynebacterium casei UCMA 3821, isolated from a smear-ripened cheese Christophe C. Monnet,Valentin Loux,Pascal P. Bento,Jean-Francois J.-F. Gibrat,Cecile C. Straubet al. Journal of Bacteriology, 2012, 194 (3), pp.738-739. ⟨10.1128/JB.06496-11⟩ Article dans une revue hal-01000221v1
Genome sequence of Staphylococcus equorum subsp equorum Mu2, Isolated from a french smear-ripened cheese Francoise Irlinger,Valentin Loux,Pascal Bento,Jean-Francois Gibrat,Cecile Straubet al. Journal of Bacteriology, 2012, 194 (18), pp.5141-5142. ⟨10.1128/JB.01038-12⟩ Article dans une revue hal-01019837v1
Impact of Gram-negative bacteria in interaction with a complex microbial consortium on biogenic amine content and sensory characteristics of an uncooked pressed cheese Céline Delbès,Sylvie S. Pochet,Sandra S. Hélinck,Philippe P. Veisseire,Cécile C. Bordet al. Food Microbiology, 2012, 30 (1), pp.74-82. ⟨10.1016/j.fm.2011.12.008⟩ Article dans une revue hal-01000609v1
Diversity and assessment of potential risk factors of Gram-negative isolates associated with French cheeses Monika M. Coton,Céline Delbès,Francoise F. Irlinger,Nathalie N. Desmasures,Anne A. Le Flecheet al. Food Microbiology, 2012, 29 (1), pp.88-98. ⟨10.1016/j.fm.2011.08.020⟩ Article dans une revue hal-01001502v1
Ecological and aromatic impact of two Gram-negative bacteria ( Psychrobacter celer and Hafnia alvei) inoculated as part of the whole microbial community of an experimental smear soft cheese Francoise F. Irlinger,Stéphane S. Ah Yuen In Yung,Anne-Sophie A.-S. Sarthou,Céline Delbès,Marie-Christine M.-C. Montelet al. International Journal of Food Microbiology, 2012, 153 (3), pp.332-338. ⟨10.1016/j.ijfoodmicro.2011.11.022⟩ Article dans une revue istex hal-01001503v1
Growth of Aerobic Ripening Bacteria at the Cheese Surface Is Limited by the Availability of Iron Christophe C. Monnet,Alexandre A. Back,Francoise F. Irlinger Applied and Environmental Microbiology, 2012, 78 (9), pp.3185 - 3192. ⟨10.1128/AEM.00085-12⟩ Article dans une revue hal-01004196v1
Surface microbial consortia from Livarot, a French smear-ripened cheese Sandra S. Larpin-Laborde,Muhammad M. Imran,Catherine C. Bonaiti,Nagamani N. Bora,Roberto R. Gelsominoet al. Canadian Journal of Microbiology, 2011, 57 (8), pp.651 - 660. ⟨10.1139/W11-050⟩ Article dans une revue hal-01004576v1
Assessment of the anti-listerial activity of microfloras from the surface of smear-ripened cheeses Christophe Monnet,Anne Bleicher,Klaus Neuhaus,Anne-Sophie Sarthou,Marie Noelle Leclercq-Perlatet al. Food Microbiology, 2010, 27 (2), pp.302-310. ⟨10.1016/j.fm.2009.11.009⟩ Article dans une revue istex hal-02667970v1
The arthrobacter arilaitensis Re117 genome sequence reveals its genetic adaptation to the surface of cheese Christophe Monnet,Valentin Loux,Jean-Francois Gibrat,Valérie Barbe,Benoit Vacherieet al. PLoS ONE, 2010, 5 (11), pp.e15489. ⟨10.1371/journal.pone.0015489⟩ Article dans une revue hal-01195440v1
Microbial interactions in cheese: implications for cheese quality and safety Françoise Irlinger,Jérôme Mounier Current Opinion in Biotechnology, 2009, 20 (2), pp.142-148. ⟨10.1016/j.copbio.2009.02.016⟩ Article dans une revue hal-00557069v1
Investigation of associations of Yarrowia lipolytica, Staphylococcus xylosus, and Lactococcus lactis in culture as a first step in microbial interaction analysis Soulaf Mansour,J. Bailly,Sophie Landaud-Liautaud,Christophe Monnet,Anne-Sophie Sarthouet al. Applied and Environmental Microbiology, 2009, 75 (20), pp.6422-6430. ⟨10.1128/AEM.00228-09⟩ Article dans une revue hal-01566309v1
Effects of Proteus vulgaris growth on the establishment of a cheese microbial community and on the production of volatile aroma compounds in a model cheese. P. Deetae,Jérôme Mounier,Pascal Bonnarme,H. E. Spinnler,Françoise Irlingeret al. Journal of Applied Microbiology, 2009, 107 (4), pp.1404-1413. ⟨10.1111/j.1365-2672.2009.04315.x⟩ Article dans une revue hal-00557157v1
Assessment of the microbial diversity at the surface of Livarot cheese using culture-dependent and independent approaches Jérôme Mounier,Christophe Monnet,Noémie Jacques,A. Antoinette,Françoise Irlinger International Journal of Food Microbiology, 2009, 133 (1-2), pp.31-37. ⟨10.1016/j.ijfoodmicro.2009.04.020⟩ Article dans une revue hal-00557000v1
Microbial interactions within a cheese microbial community Jérôme Mounier,Christophe Monnet,Tatiana Vallaeys,Roger Arditi,Anne-Sophie Sarthouet al. Applied and Environmental Microbiology, 2008, 74 (1), pp.172-181. ⟨10.1128/AEM.01338-07⟩ Article dans une revue hal-00556971v1
Extraction of RNA from cheese without prior separation of microbial cells Christophe Monnet,Vincent Ulve,Anne-Sophie Sarthou,Francoise Irlinger Applied and Environmental Microbiology, 2008, 74 (18), pp.5724-5730. ⟨10.1128/AEM.00716-08⟩ Article dans une revue hal-01195423v1
Quantitative detection of Corynebacterium casei in cheese by real-time PCR Christophe C. Monnet,Karine Correia,Anne-Sophie A.-S. Sarthou,Francoise F. Irlinger Applied and Environmental Microbiology, 2006, 72 (11), pp.6972-6979. ⟨10.1128/AEM.01303-06⟩ Article dans une revue hal-02658706v1
Novel extraction strategy of ribosomal RNA and genomic DNA from cheese for PCR-based investigations Catherine Bonaïti,Francoise F. Irlinger,Sandrine Parayre International Journal of Food Microbiology, 2006, 107 (2), pp.171-179. ⟨10.1016/j.ijfoodmicro.2005.08.028⟩ Article dans une revue istex hal-02666527v1
Growth and colour development of some surface ripening bacteria with Debaryomyces hansenii on aseptic cheese curd Jérôme Mounier,Francoise F. Irlinger,Marie Noelle Leclercq-Perlat,Anne-Sophie A.-S. Sarthou,Henry-Eric Spinnleret al. Journal of Dairy Research, 2006, 73 (4), pp.441-448. ⟨10.1017/S0022029906001919⟩ Article dans une revue istex hal-02662435v1
Arthrobacter bergerei sp. nov. and Arthrobacter arilaitensis sp. nov., novel coryneform species isolated from the surfaces of cheeses Francoise F. Irlinger,François Bimet,Jérôme J. Delettre,Martine Lefevre,Patrick Grimont International Journal of Systematic and Evolutionary Microbiology, 2005, 55 (1), pp.457-462. ⟨10.1099/ijs.0.63125-0⟩ Article dans une revue hal-02680076v1
Microbial formulation of fermented foods: A new method to select microbial ecosystems efficient to generate a diversity of sensory properties Catherine Bonaïti,Francoise F. Irlinger Journal of Biotechnology, 2005, 118 (1), pp.S150. ⟨10.1016/j.jbiotec.2005.06.005⟩ Article dans une revue hal-02677002v1
An iterative sensory procedure to select odor-active associations in complex consortia of microorganisms: Application to the construction of a cheese model Catherine Bonaïti,Francoise F. Irlinger,Erwan Engel Journal of Dairy Science, 2005, 88 (5), pp.1671-1684. ⟨10.3168/jds.S0022-0302(05)72839-3⟩ Article dans une revue hal-02681296v1
Genetic transformation of Brevibacterium linens strains producing high amounts of diverse sulphur compounds Michelle Nardi,Peggy Sextius,Pascal P. Bonnarme,Henry-Eric Spinnler,Veronique V. Monnetet al. Journal of Dairy Research, 2005, 72 (2), pp.179-187. ⟨10.1017/S0022029905000737⟩ Article dans une revue istex hal-02680650v1
Does smearing inoculum reflect the bacterial composition of the smear at the end of the ripening of a French soft, red-smear cheese? C. Feurer,Tatiana Vallaeys,Georges Corrieu,Françoise Irlinger Journal of Dairy Science, 2004, 87 (10), pp.3189-3197 Article dans une revue hal-02673541v1

Communication dans un congrès (18)

MetaPDOcheese: La diversité microbienne des laits et des fromages AOP français et ses facteurs d’influence Céline Delbès,Francoise Irlinger Fromages au lait cru : bénéfices et recommandations, discutons-en !, Chambre d'Agriculture de l'Aveyron, Mar 2024, Millau, France Communication dans un congrès hal-04854452v1
Drivers of microbial diversity in French Protected designation of Origin (PDO) cheeses Francoise Irlinger,Mahendra Mariadassou,Eric Dugat-Bony,Cécile Neuvéglise,Olivier Ruéet al. IDF World Dairy Science, Oct 2024, Paris, France Communication dans un congrès hal-04820075v1
MetaPDOcheese : Cartographie de la diversité microbienne des laits et des fromages AOP français et exploration des déterminants technologiques Francoise Irlinger,Céline Delbès Fromages au lait cru, du près à l'assiette, l'indispensable approche globale, INRAE; CNAOL, Nov 2023, Aurillac, France Communication dans un congrès hal-04411206v1
MetaPDOcheese: Cartographie de la diversité microbienne des laits et des fromages AOP français et exploration des déterminants technologiques Céline Delbès,Francoise Irlinger Assemblée Générale du CNAOL, CNAOL, Sep 2023, Laguiole, France Communication dans un congrès hal-04854492v1
MetaPDOcheese : investigation of the drivers of microbial communities from French PDO milks and cheeses Francoise Irlinger,Mahendra Mariadassou,Eric Dugat-Bony,Cécile Neuvéglise,Olivier Ruéet al. FORUM ON FERMENTED FOODS, COST PIMENTO, May 2023, Lyon, France Communication dans un congrès hal-04221356v1
Cartography of the microbial diversity from French PDO milks and cheeses and investigation of the technological drivers Francoise Irlinger,Céline Delbès Environmental and Agronomical Genomics 2021 symposium, France Genomique; GDR Génomique Environnementale, Oct 2021, Tours (France), France Communication dans un congrès hal-04411267v1
Optimisation de la composition des laits et la qualité nutritionnelle, probiotique et sensorielle des produits laitiers par les pratiques d'élevage des vaches laitières (amont) et l'ajout de ferments (aval) Benoit Graulet,Francoise Irlinger,Eric Dugat-Bony,Sophie Landaud-Liautaud,Céline Delbèset al. Webinaire "Glande mammaire, lait" Galactinnov, Nov 2021, Visio Conférence, France Communication dans un congrès hal-04823848v1
Nature des moteurs biotiques/abiotiques dans la construction des communautés microbiennes des fromages traditionnels Français Francoise Irlinger Congrès de la société Française de Microbiologie, SFM, Sep 2019, PARIS, cité des sciences, France Communication dans un congrès hal-04413205v1
Assembly of communities for the fermentation of cereals and protein crops Anne Thierry,Francoise Irlinger 2017 Scientific MEM days: Journées scientifiques MEM (Métaomiques et écosystèmes microbiens), Jan 2017, Paris, France Communication dans un congrès hal-01454663v1
Florilège: a database gathering microbial phenotypes of food interest Hélène Falentin,Estelle Chaix,Bedis Dridi,Philippe Bessieres,S Buchinet al. 2017 Scientific MEM days: Journées scientifiques MEM (Métaomiques et écosystèmes microbiens), Jan 2017, Paris, France Communication dans un congrès hal-01607327v1
An high-throughput molecular tool for highlighting the eukaryotic food microbial communities : application on 12 french cheese varieties Jeremie Denonfoux,Stéphanie Ferreira,Lucille Garnier,Anne-Sophie Sarthou,Pascal Bonnarmeet al. 7. Congress of European Microbiologists (FEMS 2017), Jul 2017, Valencia, Spain Communication dans un congrès hal-01567202v1
FORTRESS : Impact of microbial diversity on the barrier effect against an exogenous species Eric Dugat-Bony,Philippine de Barbeyrac,Mahendra Mariadassou,Cecile Callon,Pascal Bonnarmeet al. 2017 Scientific MEM days: Journées scientifiques MEM (Métaomiques et écosystèmes microbiens), Jan 2017, Paris, France Communication dans un congrès hal-01608159v1
Stabilisation d'écosystèmes microbiens fromagers : preuve de concept Francoise Irlinger,Wenfan Cao,Thomas Cattenoz,Stéphanie Passot,Marie Noelle Leclercq-Perlatet al. Société Française de Microbiologie, Oct 2017, Paris, France Communication dans un congrès hal-02266905v1
Nouveau regard sur la diversité microbienne de fromages français grâce aux outils NGS Eric Dugat-Bony,Lucille Garnier,Jeremie Denonfoux,Stéphanie Ferreira,Pascal Bonnarmeet al. 20. Colloque du Club des Bactéries Lactiques, Jun 2015, Lille, France Communication dans un congrès hal-01603506v1
Inventaire génomique des bactéries du fromage M. Almeida,A. Hébert,S. Rasmussen,N. Pons,Céline Delbèset al. 18ème Colloque du Club des Bactéries Lactiques, May 2012, Clermont-Ferrand France Communication dans un congrès hal-01566437v1
Benefits and risks of gram negative bacteria within complex microbial consortia in model semi-hard cheese Céline Delbès,Emmanuel Coton,Monika Coton,S. Ganet,Stéphane Miszczychaet al. 22. International ICFMH Symposium, FoodMicro 2010, Aug 2010, Copenhague, Denmark. p.14 Communication dans un congrès hal-01195436v1
Interactions de bactéries à gram négatif dans un écosystème microbien complexe de fromage à pâte pressée non cuite Céline Delbès,E. Coton,M. Coton,S. Helinck,Francoise Irlingeret al. Journées des microbiologistes de l'INRA, May 2010, Poitiers, France Communication dans un congrès hal-01195442v1
Microbial formulation of fermented foods: A new method to select microbial ecosystems efficient to generate a diversity of sensory properties Catherine Bonaïti,Francoise F. Irlinger ECB12:12th European Congress on Biotechnology, Aug 2005, Copenhague, Denmark. ⟨10.1016/j.jbiotec.2005.06.005⟩ Communication dans un congrès hal-02828521v1

Poster de conférence (11)

Genome-centric analysis reveals key bacterial and fungal players for iron acquisition in cheese Sibylle Tabuteau,Vincent Hervé,Francoise Irlinger,Christophe Monnet 1st International Conference on Fermented Foods, Oct 2025, Bolzano, Italy Poster de conférence hal-05461581v1
Deciphering and cataloging the genomic and functional diversity of the French cheese microbiota Hélène Gardon,Françoise Irlinger,Céline Delbès,Éric Dugat-Bony,Julia Gendreet al. WDS 2024, Oct 2024, Paris, France Poster de conférence hal-05288574v1
Iron acquisition mechanisms as a factor in structuring microbial communities on cheese surfaces Sibylle Tabuteau,Vincent Hervé,Françoise Irlinger,Christophe Monnet International Dairy Federation - World Dairy Summit, Oct 2024, Paris, France Poster de conférence hal-05461559v1
Iron acquisition mechanisms as a factor in structuring microbial communities on cheese surfaces Sibylle Tabuteau,Vincent Hervé,Françoise Irlinger,Christophe Monnet 1st Interdisciplinary MICROBES symposium by young researchers, Feb 2024, Palaiseau, France Poster de conférence hal-05461549v1
Candida anglica, a yeast species newly found in cheese Frédéric Bigey,Xavière Menatong Tene,Marc Wessner,Martine Pradal,Jean-Marc Auryet al. WDS 2024, Oct 2024, Paris, France Poster de conférence hal-05288556v1
Testing markers to characterize microbial communities in food ecosystems using a metagenomics approach Claire Vincent,Serge Casaregola,Monika Coton,Céline Delbès,Hugo Devillerset al. JOBIM, Jun 2020, Montpellier, France Poster de conférence hal-02914960v1
fermentation de trois légumineuses par différentes communautés microbiennes, en vue de développer de nouveaux aliments fermentés Anne Thierry,Francoise Rul,Valérie Gagnaire,Fiona Lauraire,Marie Valmoriet al. RFL2, 2e Rencontres Francophones sur les Légumineuses, Oct 2018, Toulouse, France. , 2018 Poster de conférence hal-02154332v1
Les aliments fermentés : un nouveau regard Anne Thierry,Francoise Irlinger 14.congrès national de la Société Française de Microbiologie (SFM), Oct 2018, Paris, France. , 2018 Poster de conférence hal-01889272v1
Preservation of Preservation of a smear surface-ripened cheese ecosystem by freezing and freeze-drying: a proof of concepta smear surface-ripened cheese ecosystem by freezing and freeze-drying: a proof of concept Wenfan Cao,Francoise Irlinger,Thomas Cattenoz,Marie Noelle Leclercq-Perlat,Stéphanie Passotet al. 7. Congress of European Microbiologists FEMS 2017, Jul 2017, Valencia, Spain. 2017, FEMS 2017 ABSTRACT BOOK Poster de conférence hal-02268925v1
Florilege : a database gathering microbial phenotypes of food interest Hélène Falentin,Estelle Chaix,Bedis Dridi,Philippe Bessieres,S Buchinet al. 4. International Conference on Microbial Diversity 2017, Oct 2017, Bari, Italy. , 2017 Poster de conférence hal-01651302v1
New approach to rebuild subecosystems of livarot cheese having desired aromatic and technological properties C. Bonaïti,S. Larpin,N. Bora,S. Goerges,R. Gelsominoet al. IDF Symposium on Cheese: Ripening, Charaterization and Technology, 2004, Prague, Czech Republic Poster de conférence hal-04185389v1

Chapitre d'ouvrage (5)

Ecosystèmes microbiens des fromages affinés. Francoise Irlinger,Henry-Éric Spinnler Techniques de l’Ingénieur, Ref 6309, 2020 Chapitre d'ouvrage hal-04413227v1
Microorganismes d’affinage : levures, moisissures et bactéries. Écosystèmes microbiens d’acidification et d’affinage Francoise Irlinger,Nathalie N. Desmasures Le Fromage - 4ème Édition, 255-293, 2018 Chapitre d'ouvrage hal-04413096v1
Les bactéries lactiques non acidifiantes : NSLAB Francoise Irlinger,Sandra Helinck Le Fromage - 4ème Édition, 2018 Chapitre d'ouvrage hal-04413107v1
Secondary and adjunct cultures Francoise Irlinger,Sandra Hélinck,Jean-Luc Jany Cheese : Chemistry, Physics and Microbiology, 4ème ed., Elsevier, Academic Press, pp.273-300, 2017, 978-0-12-417017-9 978-0-12-417012-4. ⟨10.1016/B978-0-12-417012-4.00011-9⟩ Chapitre d'ouvrage hal-02791615v1
Smear-ripened cheeses Jérôme Mounier,Monika Coton,Francoise Irlinger,Sophie Landaud,Pascal Bonnarme Cheese : Chemistry, Physics and Microbiology, 4ème ed., Elsevier, Academic Press, pp.955-996, 2017, 978-0-12-417017-9 978-0-12-417012-4. ⟨10.1016/B978-0-12-417012-4.00038-7⟩ Chapitre d'ouvrage hal-02791512v1

Autre publication scientifique (2)

Fromages et laits AOP : une analyse inédite révèle leur diversité microbienne Francoise Irlinger,Céline Delbès 2024, https://www.inrae.fr/actualites/fromages-laits-aop-analyse-grande-ampleur-revele-leur-diversite-microbienne Autre publication scientifique hal-04854501v1
Recommandations du RMT – ACTIA – FLOREPRO pour « l’usage des cultures protectrices » Catherine Denis,Marie-Christine Champomier Verges,Carole Feurer,Erwan Hamon,Françoise Leroiet al. 2015, 15 p Autre publication scientifique hal-02798437v1