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authIdHal_s : francoise-irlinger
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Florilege : a database gathering microbial phenotypes of food interest

Hélène Falentin , Estelle Chaix , Bedis Dridi , Philippe Bessieres , S Buchin , et al.
4th International Conference on Microbial Diversity 2017, Oct 2017, Bari, Italy. , 2017
Conference poster hal-01651302v1

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
Journal articles hal-02673541v1
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Consumer preferences for new fermented food products that mix animal and plant protein sources

Anne Saint-Eve , Françoise Irlinger , Caroline Pénicaud , Isabelle Souchon , Stéphan Marette
Food Quality and Preference, 2021, 90, pp.104117. ⟨10.1016/j.foodqual.2020.104117⟩
Journal articles hal-03938233v1

Overview of a Surface-Ripened Cheese Community Functioning by Meta-Omics Analyses

Eric Dugat-Bony , Cécile Straub , Aurélie Teissandier , Djamila Onésime , Valentin Loux , et al.
PLoS ONE, 2015, 10 (4), pp.e0124360. ⟨10.1371/journal.pone.0124360⟩
Journal articles hal-04092663v1

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 Sarthou , et al.
Applied and Environmental Microbiology, 2009, 75 (20), pp.6422-6430. ⟨10.1128/AEM.00228-09⟩
Journal articles hal-01566309v1

Highlighting the microbial diversity of 12 French cheese varieties

Eric Dugat-Bony , Lucille Garnier , Jeremie Denonfoux , Stéphanie Ferreira , Anne-Sophie Sarthou , et al.
International Journal of Food Microbiology, 2016, 238, pp.265-273. ⟨10.1016/j.ijfoodmicro.2016.09.026⟩
Journal articles hal-01389685v1

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 Eve , et al.
Food Hydrocolloids, 2018, 77, pp.75-84. ⟨10.1016/j.foodhyd.2017.09.022⟩
Journal articles hal-02628698v1

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⟩
Journal articles hal-02681296v1

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 Irlinger , et al.
Journal of Applied Microbiology, 2009, 107 (4), pp.1404-1413. ⟨10.1111/j.1365-2672.2009.04315.x⟩
Journal articles hal-00557157v1

Florilège: a database gathering microbial phenotypes of food interest

Hélène Falentin , Estelle Chaix , Bedis Dridi , Philippe Bessieres , S Buchin , et al.
2017 Scientific MEM days: Journées scientifiques MEM (Métaomiques et écosystèmes microbiens), Jan 2017, Paris, France
Conference papers hal-01607327v1
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Design of microbial consortia for the fermentation of pea-protein-enriched emulsions

Salma Ben-Harb , Anne Saint Eve , Maud Panouille , Isabelle Souchon , Pascal Bonnarme , et al.
International Journal of Food Microbiology, 2019, 293, pp.124-136. ⟨10.1016/j.ijfoodmicro.2019.01.012⟩
Journal articles hal-02619343v1

Benefits and risks of gram negative bacteria within complex microbial consortia in model semi-hard cheese

Céline Delbes , Emmanuel Coton , Monika Coton , S. Ganet , Stéphane Miszczycha , et al.
22. International ICFMH Symposium, FoodMicro 2010, Aug 2010, Copenhague, Denmark. p.14
Conference papers hal-01195436v1

Nouveau regard sur la diversité microbienne de fromages français grâce aux outils NGS

Eric Dugat-Bony , Lucille Garnier , Jeremie Denonfoux , Stéphanie Ferreira , Pascal Bonnarme , et al.
20. Colloque du Club des Bactéries Lactiques, Jun 2015, Lille, France
Conference papers hal-01603506v1
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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 Vacherie , et al.
PLoS ONE, 2010, 5 (11), pp.e15489. ⟨10.1371/journal.pone.0015489⟩
Journal articles hal-01195440v1
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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 Straub , et al.
Journal of Bacteriology, 2012, 194 (18), pp.5141-5142. ⟨10.1128/JB.01038-12⟩
Journal articles hal-01019837v1
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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⟩
Journal articles hal-03192662v2
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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⟩
Journal articles hal-00557069v1
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Microbial interactions within a cheese microbial community

Jérôme Mounier , Christophe Monnet , Tatiana Vallaeys , Roger Arditi , Anne-Sophie Sarthou , et al.
Applied and Environmental Microbiology, 2008, 74 (1), pp.172-181. ⟨10.1128/AEM.01338-07⟩
Journal articles hal-00556971v1

Biodiversity of the Surface Microbial Consortia from Limburger, Reblochon, Livarot, Tilsit, and Gubbeen Cheeses

Timothy M. Cogan , Stefanie Goerges , Roberto Gelsomino , Sandra Larpin , Markus Hohenegger , et al.
Microbiology Spectrum, 2014, 2 (1), ⟨10.1128/microbiolspec.CM-0010-2012⟩
Journal articles hal-02086944v1
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Overview of a surface-ripened cheese community functioning by meta-omics analyses

Eric Dugat-Bony , Cecile Straub , Aurélie Teissandier , Djamila Onesime , Valentin Loux , et al.
PLoS ONE, 2015, 10 (4), pp.e0124360. ⟨10.1371/journal.pone.0124360⟩
Journal articles hal-01195505v1
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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 C. Delbes , Sylvie S. Pochet , Sandra S. Hélinck , Philippe P. Veisseire , Cécile C. Bord , et al.
Food Microbiology, 2012, 30 (1), pp.74-82. ⟨10.1016/j.fm.2011.12.008⟩
Journal articles hal-01000609v1

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⟩
Journal articles istex hal-02666527v1

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-Perlat , et al.
Food Microbiology, 2010, 27 (2), pp.302-310. ⟨10.1016/j.fm.2009.11.009⟩
Journal articles hal-02667970v1

Recommandations du RMT – ACTIA – FLOREPRO pour « l’usage des cultures protectrices »

Catherine Denis , Marie-Christine Champomier Verges , Carole Feurer , Erwan Hamon , Françoise Leroi , et al.
2015, 15 p
Other publications hal-02798437v1

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 Valmori , et al.
RFL2, 2e Rencontres Francophones sur les Légumineuses, Oct 2018, Toulouse, France. , 2018
Conference poster hal-02154332v1

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⟩
Journal articles hal-02677002v1

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⟩
Journal articles hal-02680076v1

Overview of a Surface-Ripened Cheese Community Functioning by Meta-Omics Analyses

Eric Dugat-Bony , Cécile Straub , Aurélie Teissandier , Djamila Onésime , Valentin Loux , et al.
PLoS ONE, 2015, 10 (4), pp.e0124360. ⟨10.1371/journal.pone.0124360⟩
Journal articles hal-03274351v1
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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 Vidal , et al.
Genome Announcements, 2016, 4 (2), pp.e00052-16. ⟨10.1128/genomeA.00052-16⟩
Journal articles hal-01511494v1

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 Passot , et al.
7. Congress of European Microbiologists FEMS 2017, Jul 2017, Valencia, Spain. 2017, FEMS 2017 ABSTRACT BOOK
Conference poster hal-02268925v1