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Génie et Microbiologie des Procédés Alimentaires


Publications de l'équipe EcoMic sur la période 2008-2017 dans des revues scientifiques à comité de lecture et chapitres d'ouvrages


Abghari, A., Madzak, C., Chen, S., 2017. Combinatorial Engineering of Yarrowia lipolytica as a Promising Cell Biorefinery Platform for the de novo Production of Multi-Purpose Long Chain Dicarboxylic Acids. Fermentation 3, 40. https://doi.org/10.3390/fermentation3030040

Darvishi, F., Moradi, M., Madzak, C., Jolivalt, C., 2017. Production of Laccase by Recombinant Yarrowia lipolytica from Molasses: Bioprocess Development Using Statistical Modeling and Increase Productivity in Shake-Flask and Bioreactor Cultures. Appl Biochem Biotechnol 181, 1228–1239. https://doi.org/10.1007/s12010-016-2280-8

Derakshan, F.K., Darvishi, F., Dezfulian, M., Madzak, C., 2017. Expression and Characterization of Glucose Oxidase from Aspergillus niger in Yarrowia lipolytica. Mol Biotechnol 59, 307–314. https://doi.org/10.1007/s12033-017-0017-8

Hernández-Galán, L., Cattenoz, T., Le Feunteun, S., Canette, A., Briandet, R., Le-Guin, S., Guedon, E., Castellote, J., Delettre, J., Dugat Bony, E., Bonnarme, P., Spinnler, H.E., Martín del Campo, S.T., Picque, D., 2017. Effect of dairy matrices on the survival of Streptococcus thermophilus, Brevibacterium aurantiacum and Hafnia alvei during digestion. Food Research International 100, 477–488. https://doi.org/10.1016/j.foodres.2017.07.044

Liu, H.-H., Madzak, C., Sun, M.-L., Ren, L.-J., Song, P., Huang, H., Ji, X.-J., 2017. Engineering Yarrowia lipolytica for arachidonic acid production through rapid assembly of metabolic pathway. Biochemical Engineering Journal 119, 52–58. https://doi.org/10.1016/j.bej.2016.12.004

Pham, N.-P., Layec, S., Dugat-Bony, E., Vidal, M., Irlinger, F., Monnet, C., 2017. Comparative genomic analysis of Brevibacterium strains: insights into key genetic determinants involved in adaptation to the cheese habitat. BMC Genomics 18, 955. https://doi.org/10.1186/s12864-017-4322-1

Sun, M.-L., Madzak, C., Liu, H.-H., Song, P., Ren, L.-J., Huang, H., Ji, X.-J., 2017. Engineering Yarrowia lipolytica for efficient γ-linolenic acid production. Biochemical Engineering Journal 117, 172–180. https://doi.org/10.1016/j.bej.2016.10.014

Yan, J., Yan, Y., Madzak, C., Han, B., 2017. Harnessing biodiesel-producing microbes: from genetic engineering of lipase to metabolic engineering of fatty acid biosynthetic pathway. Critical Reviews in Biotechnology 37, 26–36. https://doi.org/10.3109/07388551.2015.1104531


Adouard, N., Magne, L., Cattenoz, T., Guillemin, H., Foligné, B., Picque, D., Bonnarme, P., 2016. Survival of cheese-ripening microorganisms in a dynamic simulator of the gastrointestinal tract. Food Microbiology, 19th Meeting of the Club des Bactéries Lactiques 53, Part A, 30–40. https://doi.org/10.1016/j.fm.2015.03.002

Dugat-Bony, Eric, Garnier, L., Denonfoux, J., Ferreira, S., Sarthou, A.-S., Bonnarme, P., Irlinger, F., 2016a. Highlighting the microbial diversity of 12 French cheese varieties. International Journal of Food Microbiology 238, 265–273. https://doi.org/10.1016/j.ijfoodmicro.2016.09.026

Dugat-Bony, Eric, Sarthou, A.-S., Loux, V., Vidal, M., Bonnarme, P., Irlinger, F., Layec, S., 2016b. Draft Genome Sequence of Corynebacterium variabile Mu292, Isolated from Munster, a French Smear-Ripened Cheese. Genome Announc. 4, e00669-16. https://doi.org/10.1128/genomeA.00669-16

Dugat-Bony, E., Sarthou, A.-S., Perello, M.-C., de Revel, G., Bonnarme, P., Helinck, S., 2016. The effect of reduced sodium chloride content on the microbiological and biochemical properties of a soft surface-ripened cheese. Journal of Dairy Science 99, 2502–2511. https://doi.org/10.3168/jds.2015-10502

Giuffrida, D., Sutthiwong, N., Dugo, P., Donato, P., Cacciola, F., Girard-Valenciennes, E., Le Mao, Y., Monnet, C., Fouillaud, M., Caro, Y., Dufossé, L., 2016. Characterisation of the C50 carotenoids produced by strains of the cheese-ripening bacterium Arthrobacter arilaitensis. International Dairy Journal 55, 10–16. https://doi.org/10.1016/j.idairyj.2015.11.005

Guo, H., Madzak, C., Du, G., Zhou, J., 2016a. Mutagenesis of conserved active site residues of dihydrolipoamide succinyltransferase enhances the accumulation of α-ketoglutarate in Yarrowia lipolytica. Appl Microbiol Biotechnol 100, 649–659. https://doi.org/10.1007/s00253-015-6995-1

Guo, H., Su, S., Madzak, C., Zhou, J., Chen, H., Chen, G., 2016b. Applying pathway engineering to enhance production of alpha-ketoglutarate in Yarrowia lipolytica. Appl Microbiol Biotechnol 100, 9875–9884. https://doi.org/10.1007/s00253-016-7913-x

Meneghel, J., Dugat-Bony, E., Irlinger, F., Loux, V., Vidal, M., Passot, S., Béal, C., Layec, S., Fonseca, F., 2016. Draft Genome Sequence of Lactobacillus delbrueckii subsp. bulgaricus CFL1, a Lactic Acid Bacterium Isolated from French Handcrafted Fermented Milk. Genome Announc. 4, e00052-16. https://doi.org/10.1128/genomeA.00052-16

Monnet, C., Dugat-Bony, E., Swennen, D., Beckerich, J.-M., Irlinger, F., Fraud, S., Bonnarme, P., 2016. Investigation of the Activity of the Microorganisms in a Reblochon-Style Cheese by Metatranscriptomic Analysis. Front Microbiol 7, 536. https://doi.org/10.3389/fmicb.2016.00536

Ropars, J., Rodriguez De La Vega, R., López-Villavicencio, M., Gouzy, J., Dupont, J., Swennen, D., Dumas, E., Giraud, T., Branca, A., 2016. Diversity and Mechanisms of Genomic Adaptation in Penicillium, in: Ronald P. de Vries, M.R.A., Isabelle Benoit Gelber (Ed.), Aspergillus and Penicillium in the Post-Genomic Era. Caister Academic Press.


Adouard, N., Foligné, B., Dewulf, J., Bouix, M., Picque, D., Bonnarme, P., 2015. In vitro characterization of the digestive stress response and immunomodulatory properties of microorganisms isolated from smear-ripened cheese. International Journal of Food Microbiology 197, 98–107. doi:10.1016/j.ijfoodmicro.2014.12.011

Castellote, J., Fraud, S., Irlinger, F., Swennen, D., Fer, F., Bonnarme, P., Monnet, C., 2015. Investigation of Geotrichum candidum gene expression during the ripening of Reblochon-type cheese by reverse transcription-quantitative PCR. Int. J. Food Microbiol. 194, 54–61. doi:10.1016/j.ijfoodmicro.2014.11.009

Dugat-Bony, E., Straub, C., Teissandier, A., Onésime, D., Loux, V., Monnet, C., Irlinger, F., Landaud, S., Leclercq-Perlat, M.-N., Bento, P., Fraud, S., Gibrat, J.-F., Aubert, J., Fer, F., Guédon, E., Pons, N., Kennedy, S., Beckerich, J.-M., Swennen, D., Bonnarme, P., 2015. Overview of a surface-ripened cheese community functioning by meta-omics analyses. PLoS ONE 10, e0124360. doi:10.1371/journal.pone.0124360

Gao, C., Qi, Q., Madzak, C., Lin, C.S.K., 2015. Exploring medium-chain-length polyhydroxyalkanoates production in the engineered yeast Yarrowia lipolytica. J Ind Microbiol Biotechnol 42, 1255–1262. doi:10.1007/s10295-015-1649-y

Guo, H., Liu, P., Madzak, C., Du, G., Zhou, J., Chen, J., 2015. Identification and application of keto acids transporters in Yarrowia lipolytica. Sci Rep 5. doi:10.1038/srep08138

Guo, H., Madzak, C., Du, G., Zhou, J., 2015. Mutagenesis of conserved active site residues of dihydrolipoamide succinyltransferase enhances the accumulation of α-ketoglutarate in Yarrowia lipolytica. Appl Microbiol Biotechnol 100, 649–659. doi:10.1007/s00253-015-6995-1

Irlinger, F., Layec, S., Hélinck, S., Dugat-Bony, E., 2015. Cheese rind microbial communities: diversity, composition and origin. FEMS Microbiol. Lett. 362, 1–11. doi:10.1093/femsle/fnu015

Liu, S., Wan, D., Wang, M., Madzak, C., Du, G., Chen, J., 2015. Overproduction of pro-transglutaminase from Streptomyces hygroscopicus in Yarrowia lipolytica and its biochemical characterization. BMC Biotechnology 15, 75. doi:10.1186/s12896-015-0193-1

Madzak, C., 2015. Yarrowia lipolytica: recent achievements in heterologous protein expression and pathway engineering. Appl Microbiol Biotechnol 99, 4559–4577. doi:10.1007/s00253-015-6624-z

Monnet, C., Landaud, S., Bonnarme, P., Swennen, D., 2015. Growth and adaptation of microorganisms on the cheese surface. FEMS Microbiol. Lett. 362, 1–9. doi:10.1093/femsle/fnu025

Morel, G., Sterck, L., Swennen, D., Marcet-Houben, M., Onesime, D., Levasseur, A., Jacques, N., Mallet, S., Couloux, A., Labadie, K., Amselem, J., Beckerich, J.-M., Henrissat, B., Peer, Y.V. de, Wincker, P., Souciet, J.-L., Gabaldón, T., Tinsley, C.R., Casaregola, S., 2015. Differential gene retention as an evolutionary mechanism to generate biodiversity and adaptation in yeasts. Scientific Reports 5. doi:10.1038/srep11571

Nambou, K., Jian, X., Zhang, X., Wei, L., Lou, J., Madzak, C., Hua, Q., 2015. Flux Balance Analysis Inspired Bioprocess Upgrading for Lycopene Production by a Metabolically Engineered Strain of Yarrowia lipolytica. Metabolites 5, 794–813. doi:10.3390/metabo5040794

Plé, C., Adouard, N., Breton, J., Dewulf, J., Pot, B., Bonnarme, P., Foligné, B., 2015. Designing specific cheese-ripening ecosystems to shape the immune effects of dairy products? Journal of Functional Foods 12, 219–229. doi:10.1016/j.jff.2014.11.021

Yan, J., Yan, Y., Madzak, C., Han, B., 2015. Harnessing biodiesel-producing microbes: from genetic engineering of lipase to metabolic engineering of fatty acid biosynthetic pathway. Critical Reviews in Biotechnology 0, 1–11. doi:10.3109/07388551.2015.1104531


Almeida, M., Hébert, A., Abraham, A.-L., Rasmussen, S., Monnet, C., Pons, N., Delbès, C., Loux, V., Batto, J.-M., Leonard, P., Kennedy, S., Ehrlich, S.D., Pop, M., Montel, M.-C., Irlinger, F., Renault, P., 2014. Construction of a dairy microbial genome catalog opens new perspectives for the metagenomic analysis of dairy fermented products. BMC Genomics 15. doi:10.1186/1471-2164-15-1101

Cogan, T.M., Goerges, S., Gelsomino, R., Larpin, S., Hohenegger, M., Bora, N., Jamet, E., Rea, M.C., Mounier, J., Vancanneyt, M., Guéguen, M., Desmasures, N., Swings, J., Goodfellow, M., Ward, A.C., Sebastiani, H., Irlinger, F., Chamba, J.-F., Beduhn, R., Scherer, S., 2014. Biodiversity of the Surface Microbial Consortia from Limburger, Reblochon, Livarot, Tilsit, and Gubbeen Cheeses. Microbiology Spectrum 2. doi:10.1128/microbiolspec.CM-0010-2012

Pénicaud, C., Landaud, S., Jamme, F., Talbot, P., Bouix, M., Ghorbal, S., Fonseca, F., 2014. Physiological and Biochemical Responses of Yarrowia lipolytica to Dehydration Induced by Air-Drying and Freezing. PLoS ONE 9, e111138. doi:10.1371/journal.pone.0111138


DELBES C., MISZCZYCHA S., GANET S., HELINCK S., VEISSEIRE P., POCHET S., THÉVENOT D., MONTEL M.C. 2013. Behaviour of Escherichia coli O26:H11 in the presence of Hafnia alvei in a model cheese ecosystem. International Journal of Food Microbiology. 160:212-218

HÉBERT A., FORQUIN M.P., ROUX A., AUBERT J., JUNOT C., LOUX V., HEILIER J.F., LANDAUD S., BONNARME P., BECKERICH J.M. 2013. New Insights into Sulfur Metabolism in Yeasts as Revealed by Studies of Yarrowia lipolytica. Applied and Environmental Microbiology. 79:1200-1211.

HELINCK S., PERELLO M.-C., DEETAE P., DE REVEL G., SPINNLER H.-E. 2013. Debaryomyces hansenii, Proteus vulgaris, Psychrobacter sp. and Microbacterium foliorum are able to produce biogenic amines. Dairy Science & Technology. 93:191-200.

LECLERCQ-PERLAT M.N., PICQUE D., MARTIN DEL CAMPO BARBA S.T., MONNET C. 2013. Dynamics of Penicillium camemberti growth quantified by real-time PCR on Camembert-type cheeses at different conditions of temperature and relative humidity. Journal of Dairy Science. 96:4031–4040.

MONNET C., STRAUB C., CASTELLOTE J., ONESIME D., BONNARME P., IRLINGER F. 2013. Quantification of yeast and bacterial gene transcripts in retail cheeses by reverse transcription-quantitative PCR. Applied and Environmental Microbiology. 79:469-477.

HÉBERT A., BECKERICH J.M., LANDAUD S., BONNARME P. 2013. Sulphur metabolism of the cheese-ripening yeast Yarrowia lipolytica. Microbiology Monographs

JAMET E., IRLINGER F., DELBÈS-PAUS C., MONTEL M.-C., FRAUD S. 2013. Chapitre 3. Applications dans la filière des produits laitiers et fromagers.In Zagorec M.,  Christeans S. (ed.). Flores protectrices pour la conservation des aliments. Editions Quae



COTON M., DELBES-PAUS C., IRLINGER F., DESMASURES N., LE FLECHE A., STAHL V., MONTEL M.C., COTON E. 2012. Diversity and assessment of potential risk factors of Gram-negative isolates associated with French cheeses. Food Microbiology. 29:88-98.

DELBÈS-PAUS C., POCHET S., HELINCK S., VEISSEIRE P., BORD C., LEBECQUE A., COTON M., DESMASURES N., COTON E., IRLINGER F., MONTEL M.-C. 2012. Impact of Gram-negative bacteria in interaction with a complex microbial consortium on biogenic amine content and sensory characteristics of an uncooked pressed cheese. Food Microbiology. 30:74-82.

IRLINGER F., AH YUEN IN YUNG S., SARTHOU A.-S., DELBÈS-PAUS C., MONTEL M.-C., COTON E., COTON M., HELINCK S. 2012. 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. International Journal of Food Microbiology. 153:332-338.

IRLINGER F., LOUX V., BENTO P., GIBRAT J.B., STRAUB C., BONNARME P., LANDAUD S., MONNET C. 2012. Genome Sequence ofStaphylococcus equorum subsp.equorumMu2, Isolated from a French Smear-Ripened Cheese. Journal of Bacteriology. 194:5141-5142.

MONNET C., BACK A., IRLINGER F. 2012. Growth of Aerobic Ripening Bacteria at the Cheese Surface Is Limited by the Availability of Iron. Applied and Environmental Microbiology. 78:3185-3192.

MONNET C., LOUX V., BENTO P., GIBRAT J.B., STRAUB C., BONNARME P., LANDAUD S., IRLINGER F. 2012. Genome sequence of Corynebacterium casei UCMA 3821, isolated from a smear-ripened cheese. Journal of Bacteriology. 194:738-739.

SOURABIÉ A.M., SPINNLER H.E., BOURDAT-DESCHAMPS M., TALLON R., LANDAUD S., BONNARME P. 2012. S-methyl thioesters are produced from fatty acids and branched-chain amino acids by brevibacteria: focus on L-leucine catabolic pathway and identification of acyl-CoA intermediates. Applied Microbiology and Biotechnology. 93:1673-1683.

MONNET C., BOGOVIC MATIJASIC B. 2012. Application of PCR-Based Methods to Dairy Products and to Non-Dairy Probiotic Products.In Hernandez-Rodriguez P.,  Ramirez Gomez A.P. (ed.). Polymerase Chain Reaction. InTech, Rijeka, 11-51.



DEETAE P., SAINT-EVE A., SPINNLER H.E., HELINCK S. 2011. Critical effect of oxygen on aroma compound production by Proteus vulgaris. Food Chemistry. 126:134-139.

FORQUIN-GOMEZ M.P., HÉBERT A., ROUX A., AUBERT J., PROUX C., HEILIER J.F., LANDAUD S., JUNOT C., BONNARME P., MARTIN-VERSTRAETE I. 2011. Global regulation of the response to sulfur availability in the cheese-related bacterium Brevibacterium aurantiacum. Applied and Environmental Microbiology. 77:1449-1459.

HÉBERT A., CASAREGOLA S., BECKERICH J.M. 2011. Biodiversity in sulfur metabolism in hemiascomycetous yeasts. FEMS Yeast research. 11:366-378.

HÉBERT A., FORQUIN-GOMEZ M.P., ROUX A., AUBERT J., JUNOT C., LOUX V., HEILIER J.F., BONNARME P., BECKERICH J.M., LANDAUD S. 2011. Exploration of sulfur metabolism in the yeast Kluyveromyces lactis. Applied and Environmental Microbiology. 91:1409-1423.

LARPIN-LABORDE S., IMRAN M., BONAÏTI C., BORA N., GELSOMINO R., GOERGES S., IRLINGER F., GOODFELLOW M., WARD A.C., VANCANNEYT M., SWINGS J., SCHERER S., GUÉGUEN M., DESMASURES N. 2011. Surface microbial consortia from Livarot, a French smear-ripened cheese. Canadian Journal of Microbiology. 57.

SPINNLER H.E. 2011. Role of lipids in the olfactive perception of dairy products. Sciences des Aliments. 30:105-121.

TRMCIC A., MONNET C., ROGELJ I., BOGOVIC MATIJASIC B. 2011. Expression of nisin genes in cheese--A quantitative real-time polymerase chain reaction approach. Journal of Dairy Science. 94:77-85.

COGAN T.M., GOERGES S., GELSOMINO R., LARPIN S., HOHENEGGER M., BORA N., JAMET E., REA M., MOUNIER J., VANCANNEYT M., GUÉGUEN M., DESMASURES N., SWINGS J., GOODFELLOW M., WARD A.C., SEBASTIANI H., IRLINGER F., CHAMBA J.F., BEDUHN R., SCHERER S. 2011. Biodiversity of the surface microbial consortia from Limburger, Reblochon, Livarot, Tilsit and Gubbeen cheese (300 pages).In Donelly C. (ed.). Cheese and Microbes. ASM press

SOURABIÉ A.M., SPINNLER H.-E., SAINT-EVE A., BONNARME P., LANDAUD S. 2011. Recent Advances in Volatile Sulfur Compounds in Cheese: Thiols and Thioesters.In Qian M.C., Fan X., Mahattanatawee K. (ed.). Volatile Sulfur Compounds in Food, ACS Symposium series 1068. ACS Publications, 119-135.

SPINNLER H.E. 2011. Flavors from Amino Acids.In Jelen H. (ed.). Food Flavors: Chemical, Sensory, and Technological Properties. CRC Press Publisher, Boca Raton, 121-136.

SPINNLER H.E. 2011. Flavors from cheeses.In Jelen H. (ed.). Food Flavors: Chemical, Sensory, and Technological Properties. CRC Press Publisher, Boca Raton, 237-249.



MONNET C., BLEICHER A., NEUHAUS K., SARTHOU A.-S., LECLERCQ-PERLAT M.-N., IRLINGER F. 2010. Assessment of the anti-listerial activity of microfloras from the surface of smear-ripened cheeses. Food Microbiology. 27:302-310.

MONNET C., LOUX V., GIBRAT J.-F., SPINNLER E., BARBE V., VACHERIE B., GAVORY F., GOURBEYRE E., SIGUIER P., CHANDLER M., ELLEUCH R., IRLINGER F., VALLAEYS T. 2010. The Arthrobacter arilaitensis Re117 Genome Sequence Reveals Its Genetic Adaptation to the Surface of Cheese. PLoS ONE. 5:e15489.



ARIOLI S., MONNET C., GUGLIELMETTI S., MORA D. 2009. Carbamoylphosphate synthetase activity is essential for the optimal growth of Streptococcus thermophilus in milk. Journal of Applied Microbiology. 107:348-354.

DEETAE P., MOUNIER J., BONNARME P., SPINNLER H.E., IRLINGER F., HELINCK S. 2009. 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. Journal of Applied Microbiology. 107:1404-1413.

DEETAE P., SPINNLER H.-E., BONNARME P., HELINCK S. 2009. Growth and aroma contribution of Microbacterium foliorum, Proteus vulgaris and Psychrobacter sp. during ripening in a cheese model medium. Applied Microbiology and Biotechnology. 82:169-177.

FORQUIN M.P., DUVERGEY H., PROUX C., LOUX V., MOUNIER J., LANDAUD S., COPPEE J.Y., GIBRAT J.F., BONNARME P., MARTIN-VERSTRAETE I., VALLAEYS T. 2009. Identification of brevibacteriaceae by multilocus sequence typing and comparative genomic hybridization analyses. Applied and Environmental Microbiology. 75:6406-6409.

IRLINGER F., MOUNIER J. 2009. Microbial interactions in cheese: implications for cheese quality and safety. Current Opinion in Biotechnology. 20:142-148.

LAFORGUE R., GUERIN L., PERNELLE J.J., MONNET C., DUPONT J., BOUIX M. 2009. Evaluation of PCR-DGGE methodology to monitor fungal communities on grapes. Journal of Applied Microbiology. 107:1208-1218.

MANSOUR S., BAILLY J., DELETTRE J., BONNARME P. 2009. A proteomic and transcriptomic view of amino acids catabolism in the yeast Yarrowia lipolytica. Proteomics. 9:4714-4725.

MANSOUR S., BAILLY J., LANDAUD S., MONNET C., SARTHOU A.S., COCAIGN-BOUSQUET M., LEROY S., IRLINGER F., BONNARME P. 2009. Investigation of Associations of Yarrowia lipolytica, Staphylococcus xylosus, and Lactococcus lactis in Culture as a First Step in Microbial Interaction Analysis. Applied and Environmental Microbiology. 75:6422-6430.

MOUNIER J., MONNET C., JACQUES N., ANTOINETTE A., IRLINGER F. 2009. Assessment of the microbial diversity at the surface of Livarot cheese using culture-dependent and independent approaches. International Journal of Food Microbiology. 133:31-37.

IRLINGER F., BERTHET N., VALLAEYS T., VASSEUR V., IOOS L., BUÉE M., MOUNIER J. 2009. Preparation of fungal specimens for direct molecular applications.In Liu D. (ed.). Handbook of Nucleic Acid Purification. CRC Press, London



CHOLET O., HENAUT A., HÉBERT A., BONNARME P. 2008. Transcriptional analysis of L-methionine catabolism in the cheese-ripening yeast Yarrowia lipolytica in relation to volatile sulfur compound biosynthesis. Applied and Environmental Microbiology. 74:3356-3367.

DENIS C., IRLINGER F. 2008. Safety assessment of dairy microorganisms: aerobic coryneform bacteria isolated from the surface of smear ripened cheeses. International Journal of Food Microbiology. 126:311-315.

IRLINGER F. 2008. Safety assessment of dairy microorganisms : Coagulase-negative Staphylococci. International Journal of Food Microbiology. 126:302-310.

LANDAUD S., HELINCK S., BONNARME P. 2008. Formation of volatile sulfur compounds and metabolism of methionine and other sulfur compounds in fermented food. Applied Microbiology and Biotechnology. 77:1191-205.

LOPEZ DEL CASTILLO LOZANO M., MANSOUR S., TACHE R., BONNARME P., LANDAUD S. 2008. The effect of cysteine on production of volatile sulphur compounds by cheese-ripening bacteria. International Journal of Food Microbiology. 122:321-327.

MANSOUR S., BECKERICH J.M., BONNARME P. 2008. Lactate and amino acid catabolism in the cheese-ripening yeast Yarrowia lipolytica. Applied and Environmental Microbiology. 74:6505-6512.

MONNET C., ULVÉ V., SARTHOU A.S., IRLINGER F. 2008. Extraction of RNA from Cheese Without Prior Separation of Microbial Cells. Applied and Environmental Microbiology. 74:5724-5730.

MOUNIER J., MONNET C., VALLAEYS T., ARDITI R., SARTHOU A.-S., HELIAS A., IRLINGER F. 2008. Microbial Interactions within a Cheese Microbial Community. Applied and Environmental Microbiology. 74:172-181.

SOURABIÉ A., SPINNLER E., BONNARME P., SAINT-EVE A., LANDAUD S. 2008. Identification of a Powerful Aroma Compound in Munster and Camembert Cheeses: Ethyl 3-Mercaptopropionate. Journal of Agricultural and Food Chemistry. 56:4674-4680.

ULVÉ V.M., MONNET C., VALENCE F., FAUQUANT J., FALENTIN H., LORTAL S. 2008. RNA extraction from cheese for analysis ofin situ gene expression ofLactococcus lactis. Journal of Applied Microbiology. 105:1327-1333.

MONNET C., LATRILLE E., BÉAL C., CORRIEU G. 2008. Croissance et propriétés fonctionnelles des bactéries lactiques.In Corrieu G.,  Luquet F.M. (ed.). Bactéries lactiques : De la génétique aux ferments. Tec&Doc Lavoisier, Paris, 511-611.

MONNET V., ATLAN D., BÉAL C., CHAMPONIER-VERGÈS M.C., CHAPOT-CHARTIER M.P., CHOUAYEKH H., COCAIGN-BOUSQUET M., DEGHORAIN M., GAUDU P., GILBERT C., GUÉDON E., GUILLOUARD I., GOFFIN P., GUZZO J., HOLS P., JUILLARD V., LADERO V., LINDLEY N., LORTAL S., LOUBIÈRE P., MAGUIN E., MONNET C., RUL F., TOURDOT-MARÉCHAL R., YVON M. 2008. Métabolisme et Ingéniérie Métabolique.In Corrieu G.,  Luquet F.M. (ed.). Bactéries lactiques : de la génétique aux ferments. Editions Tec et Doc, Paris