By browsing our site you accept the installation and use cookies on your computer. Know more

Menu Logo Principal Logo partenaire

Home page

Bio-products, Food, Micro-organisms and Processes

The principal research fields of BioMiP are: the production and the stabilisation of micro-organisms of interest for food applications and the production of bio-sourced molecules. The development of eco-efficient processes is a major challenge, requiring the understanding of the impact of production conditions on the physiology and on the target functionalities of micro-organisms. The integrated approach proposed by the BioMiP group will make it possible to eliminate scientific bottlenecks at different levels: - Physiological (orientation of metabolism, elimination of inhibitor metabolites, stabilisation of functionalities); - Methodological (utilisation of relevant indicators of the physiological state, in situ, over time and at different scales). The aim of the BioMiP research group is to develop adapted methods for controlling and optimising entire systems while taking environmental impacts into account or proposing new eco-efficient processes.

Our activities in a few keywords

BioMiP_EnUK
Our research objective: to transform agricultural resources by designing and operating optimised bioprocesses within a context of sustainability.

Our study models

Micro-organisms: bacteria and yeast
Bio-sourced molecules: aroma molecules and synthons
Exemples de microorganismes

Our general research question

What holistic approach will make it possible to better understand and to control the mechanisms for developing and maintaining biological functionality throughout integrated bio-processes while limiting the environmental impact?

To answer this question, our main objectives are:

  • To better understand the mechanisms of development and degradation of target micro-organism functionalities (acidifying activity, cell viability, production performance of molecules of interest, etc.);
  • To study biological material through a combination of "omic" approaches - genomics, transcriptomics, proteomics - based on the in-depth knowledge of the metabolic pathways of interest;
  • To adapt production conditions (physico-chemical and biotic environment, medium, formulation) and operating conditions, in order to control and optimise the relevant metabolic pathways and, as a  consequence, the target functionalities;
  • To study new integrated bio-processes involving optimised coupling between upstream (bioconversion, production) and downstream (extraction, purification, stabilisation) processes;
  • To take environmental impact criteria into account at the process level (e.g., fermentation substrates and solvents used, water and energy consumption), associated with the development and preservation of functionalities in order to propose alternative sustainable technologies.

Projects supported by public funding

Europe

2008-2013

Project FP7 CAFE (222654-2) « Computer aided food processes for control engineering ». http://www.cafe-project.org/
16 public and private partners from 7 different European countries.

France

2014-2016

CellExtraDry Carnot-Qualiment project: Preserving the functionality of antioxidant-enriched yeast.
In partnership with PAM and Welience. 

2009-2011

ADEME MIDIPER, project financed within the framework of the AAP Bioressources Industries Performances (co-construction and participation), "Study of the technical and financial feasibility of a MIni DIstillery close to resources and needs, equipped with a membrane dehydration system based on PERmeation".
In partnership with UNGDA (Union Nationale des Groupements de Distillateurs d’Alcool), Société Honoré and Vaperma.

2008-2010

LacLys ANR project (ANR-07-PNRA-0010): "Lactalbumin Lysozyme: Stabilisation of supramolecular structures by lyophilisation (participation, coordinator: S. Bouhallab, STLO, Rennes).
In partnership with 4 research laboratories (STLO, Rennes; LCBM, CEA, Grenoble; UMR GMPA, Paris-Grignon; GMCM, CNRS, Rennes).

2007-2009

AliminTest ANR project (ANR-06-PNRA-0024) (participation, coordinator: R. Nalin), "Impact of diet on the structural and functional dynamics of the human intestinal microbiota".

2006-2008

VDQA ANR project (ANR-05-PNRA-0011) (co-construction, participation, coordinators: M. Bes and J.L. Escudier, UE Pech Rouge), "Quality wine with low alcohol content".
In partnership with 8 public laboratories and 4 private partners.

Examples of industrial contracts 

2011-2014

Partnership with the French National Dairy Industry Council(CNIEL), DEPhy project: "Characterisation of the physiological state of cells from culture to stabilisation for diversifying and optimising starter production".

2011-2013

Partnership with BioProx, OSEO project: "Improving freeze-dried lactic acid bacteria by modifying formulation and freeze-drying operating conditions".

2009-2012

Partnership with Lallemand SAS, "Improving the biological stability of lactic acid starters by modulating fermentation conditions"

2009-2012

Partnership with Les Grands Moulins de Paris, "Production of lactic acid bacteria capable of producing exopolysaccharides for making liquid starters for dough manufacture".

2010-2011

Partnership with Naturatech, "Improving the conservation of lactic acid starters (viability and biological activity)"

2009-2011

Partnership with Bongrain SA, "Study of technical feasibility of coupling fermentation and separation for lactic acid recovery"

PhD projects

More information about ongoing PhD projects at BioMiP as well as PhD theses recently defended at GMPA is available at the corresponding web pages.

Members

Members of BioMiP team can be contacted:

  • by phone: +33 (0)1 30 81 + extension (click on member name)
  • by e-mail: firstname.lastname@grignon.inra.fr

Chaire Industrielle ABI – Agro Biotechnologies Industrielles

Publications of BioMiP

Publications of the BioMiP team

Publications of the BioMiP team from 2008-2013, in peer-reviewed scientific journals and book chapters.
Read more