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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
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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
Journal articles
hal-03938233v1
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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.
Journal articles
hal-04092663v1
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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.
Journal articles
hal-01566309v1
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Highlighting the microbial diversity of 12 French cheese varieties
Eric Dugat-Bony
,
Lucille Garnier
,
Jeremie Denonfoux
,
Stéphanie Ferreira
,
Anne-Sophie Sarthou
,
et al.
Journal articles
hal-01389685v1
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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.
Journal articles
hal-02628698v1
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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 articles
hal-02681296v1
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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 articles
hal-00557157v1
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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.
Journal articles
hal-02619343v1
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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
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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.
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 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 articles
hal-03192662v2
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Microbial interactions in cheese: implications for cheese quality and safety
Françoise Irlinger
,
Jérôme Mounier
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.
Journal articles
hal-00556971v1
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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.
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.
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.
Journal articles
hal-01000609v1
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Novel extraction strategy of ribosomal RNA and genomic DNA from cheese for PCR-based investigations
Catherine Bonaïti
,
Francoise F. Irlinger
,
Sandrine Parayre
Journal articles
istex
hal-02666527v1
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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.
Journal articles
hal-02667970v1
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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
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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
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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 articles
hal-02677002v1
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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
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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.
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.
Journal articles
hal-01511494v1
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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
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