En savoir plus

Notre utilisation de cookies

« Cookies » désigne un ensemble d’informations déposées dans le terminal de l’utilisateur lorsque celui-ci navigue sur un site web. Il s’agit d’un fichier contenant notamment un identifiant sous forme de numéro, le nom du serveur qui l’a déposé et éventuellement une date d’expiration. Grâce aux cookies, des informations sur votre visite, notamment votre langue de prédilection et d'autres paramètres, sont enregistrées sur le site web. Cela peut faciliter votre visite suivante sur ce site et renforcer l'utilité de ce dernier pour vous.

Afin d’améliorer votre expérience, nous utilisons des cookies pour conserver certaines informations de connexion et fournir une navigation sûre, collecter des statistiques en vue d’optimiser les fonctionnalités du site. Afin de voir précisément tous les cookies que nous utilisons, nous vous invitons à télécharger « Ghostery », une extension gratuite pour navigateurs permettant de les détecter et, dans certains cas, de les bloquer.

Ghostery est disponible gratuitement à cette adresse : https://www.ghostery.com/fr/products/

Vous pouvez également consulter le site de la CNIL afin d’apprendre à paramétrer votre navigateur pour contrôler les dépôts de cookies sur votre terminal.

S’agissant des cookies publicitaires déposés par des tiers, vous pouvez également vous connecter au site http://www.youronlinechoices.com/fr/controler-ses-cookies/, proposé par les professionnels de la publicité digitale regroupés au sein de l’association européenne EDAA (European Digital Advertising Alliance). Vous pourrez ainsi refuser ou accepter les cookies utilisés par les adhérents de l'EDAA.

Il est par ailleurs possible de s’opposer à certains cookies tiers directement auprès des éditeurs :

Catégorie de cookie

Moyens de désactivation

Cookies analytiques et de performance

Realytics
Google Analytics
Spoteffects
Optimizely

Cookies de ciblage ou publicitaires

DoubleClick
Mediarithmics

Les différents types de cookies pouvant être utilisés sur nos sites internet sont les suivants :

Cookies obligatoires

Cookies fonctionnels

Cookies sociaux et publicitaires

Ces cookies sont nécessaires au bon fonctionnement du site, ils ne peuvent pas être désactivés. Ils nous sont utiles pour vous fournir une connexion sécuritaire et assurer la disponibilité a minima de notre site internet.

Ces cookies nous permettent d’analyser l’utilisation du site afin de pouvoir en mesurer et en améliorer la performance. Ils nous permettent par exemple de conserver vos informations de connexion et d’afficher de façon plus cohérente les différents modules de notre site.

Ces cookies sont utilisés par des agences de publicité (par exemple Google) et par des réseaux sociaux (par exemple LinkedIn et Facebook) et autorisent notamment le partage des pages sur les réseaux sociaux, la publication de commentaires, la diffusion (sur notre site ou non) de publicités adaptées à vos centres d’intérêt.

Sur nos CMS EZPublish, il s’agit des cookies sessions CAS et PHP et du cookie New Relic pour le monitoring (IP, délais de réponse).

Ces cookies sont supprimés à la fin de la session (déconnexion ou fermeture du navigateur)

Sur nos CMS EZPublish, il s’agit du cookie XiTi pour la mesure d’audience. La société AT Internet est notre sous-traitant et conserve les informations (IP, date et heure de connexion, durée de connexion, pages consultées) 6 mois.

Sur nos CMS EZPublish, il n’y a pas de cookie de ce type.

Pour obtenir plus d’informations concernant les cookies que nous utilisons, vous pouvez vous adresser au Déléguée Informatique et Libertés de l’INRA par email à cil-dpo@inra.fr ou par courrier à :

INRA
24, chemin de Borde Rouge –Auzeville – CS52627
31326 Castanet Tolosan cedex - France

Dernière mise à jour : Mai 2018

Menu Logo Principal AgroParisTech UPSay Institut Carnot Qualiment

Génie et Microbiologie des Procédés Alimentaires

Publications

Publications de l'équipe EcoMic sur la période 2008-2020 dans des revues scientifiques à comité de lecture et chapitres d'ouvrages

2020

Ben-Harb, S., Irlinger, F., Saint-Eve, A., Panouillé, M., Souchon, I., Bonnarme, P., 2020. Versatility of microbial consortia and sensory properties induced by the composition of different milk and pea protein-based gels. LWT 118, 108720. https://doi.org/10.1016/j.lwt.2019.108720

Dugat-Bony, E., Lossouarn, J., De Paepe, M., Sarthou, A.-S., Fedala, Y., Petit, M.-A., Chaillou, S., 2020. Viral metagenomic analysis of the cheese surface: A comparative study of rapid procedures for extracting viral particles. Food Microbiology 85, 103278. https://doi.org/10.1016/j.fm.2019.103278

2019

Ben-Harb, S., Saint-Eve, A., Panouillé, M., Souchon, I., Bonnarme, P., Dugat-Bony, E., Irlinger, F., 2019. Design of microbial consortia for the fermentation of pea-protein-enriched emulsions. International Journal of Food Microbiology 293, 124–136. https://doi.org/10.1016/j.ijfoodmicro.2019.01.012

Chamberland, J., Messier, T., Dugat-Bony, E., Lessard, M.-H., Labrie, S., Doyen, A., Pouliot, Y., 2019. Influence of feed temperature to biofouling of ultrafiltration membrane during skim milk processing. International Dairy Journal 93, 99–105. https://doi.org/10.1016/j.idairyj.2019.02.005

Dugat-Bony, E., Bonnarme, P., Fraud, S., Catellote, J., Sarthou, A.-S., Loux, V., Rué, O., Bel, N., Chuzeville, S., Helinck, S., 2019. Effect of sodium chloride reduction or partial substitution with potassium chloride on the microbiological, biochemical and sensory characteristics of semi-hard and soft cheeses. Food Research International 125, 108643. https://doi.org/10.1016/j.foodres.2019.108643

Imran, M., Desmasures, N., Coton, M., Coton, E., Le Flèche-Matéos, A., Irlinger, F., Delbès-Paus, C., Stahl, V., Montel, M.-C., Vernoux, J.-P., 2019. Safety assessment of Gram-negative bacteria associated with traditional French cheeses. Food Microbiology 79, 1–10. https://doi.org/10.1016/j.fm.2018.11.001

Machover, D., Rossi, L., Hamelin, J., Desterke, C., Goldschmidt, E., Chadefaux-Vekemans, B., Bonnarme, P., Briozzo, P., Kopečný, D., Pierigè, F., Magnani, M., Mollicone, R., Haghighi-Rad, F., Gaston-Mathé, Y., Dairou, J., Boucheix, C., Saffroy, R., 2019. Effects in Cancer Cells of the Recombinant l-Methionine Gamma-Lyase from Brevibacterium aurantiacum. Encapsulation in Human Erythrocytes for Sustained l-Methionine Elimination. J Pharmacol Exp Ther 369, 489–502. https://doi.org/10.1124/jpet.119.256537

Pham, N.-P., Landaud, S., Lieben, P., Bonnarme, P., Monnet, C., 2019. Transcription Profiling Reveals Cooperative Metabolic Interactions in a Microbial Cheese-Ripening Community Composed of Debaryomyces hansenii, Brevibacterium aurantiacum, and Hafnia alvei. Front. Microbiol. 10. https://doi.org/10.3389/fmicb.2019.01901

Pracharova, P., Lieben, P., Pollet, B., Beckerich, J.M., Bonnarme, P., Landaud, S., Swennen, D., 2019. Geotrichum candidum gene expression and metabolite accumulation inside the cells reflect the strain oxidative stress sensitivity and ability to produce flavour compounds. FEMS Yeast Res 19. https://doi.org/10.1093/femsyr/foy111

Suleimanova, A.D., Troshagina, D.S., Madzak, C., Sharipova, M.R., 2019. Heterologous Expression of Histidine Acid Phytase from Pantoea sp. 3.5.1 in Yarrowia lipolytica. BioNanoSci. 9, 44–47. https://doi.org/10.1007/s12668-018-0574-8

Wang, L., Zong, Z., Liu, Y., Zheng, M., Li, D., Wang, C., Zheng, F., Madzak, C., Liu, Z., 2019. Metabolic engineering of Yarrowia lipolytica for the biosynthesis of crotonic acid. Bioresource Technology 287, 121484. https://doi.org/10.1016/j.biortech.2019.121484

Yang, K., Qiao, Y., Li, F., Xu, Y., Yan, Y., Madzak, C., Yan, J., 2019. Subcellular engineering of lipase dependent pathways directed towards lipid related organelles for highly effectively compartmentalized biosynthesis of triacylglycerol derived products in Yarrowia lipolytica. Metabolic Engineering 55, 231–238. https://doi.org/10.1016/j.ymben.2019.08.001

2018

Ben-Harb, S., Panouillé, M., Huc-Mathis, D., Moulin, G., Saint-Eve, A., Irlinger, F., Bonnarme, P., Michon, C., Souchon, I., 2018. The rheological and microstructural properties of pea, milk, mixed pea/milk gels and gelled emulsions designed by thermal, acid, and enzyme treatments. Food Hydrocolloids 77, 75–84. https://doi.org/10.1016/j.foodhyd.2017.09.022

Darvishi, F., Moradi, M., Jolivalt, C., Madzak, C., 2018a. Laccase production from sucrose by recombinant Yarrowia lipolytica and its application to decolorization of environmental pollutant dyes. Ecotoxicology and Environmental Safety 165, 278–283. https://doi.org/10.1016/j.ecoenv.2018.09.026

Darvishi, F., Zarei, A., Madzak, C., 2018b. In silico and in vivo analysis of signal peptides effect on recombinant glucose oxidase production in nonconventional yeast Yarrowia lipolytica. World J Microbiol Biotechnol 34, 128. https://doi.org/10.1007/s11274-018-2512-x

Kamgang‐Youbi, G., Herry, J.-M., Meylheuc, T., Laminsi, S., Naïtali, M., 2018. Microbial decontamination of stainless steel and polyethylene surfaces using GlidArc plasma activated water without chemical additives. Journal of Chemical Technology & Biotechnology 93, 2544–2551. https://doi.org/10.1002/jctb.5608

Madzak, C., 2018. Engineering Yarrowia lipolytica for Use in Biotechnological Applications: A Review of Major Achievements and Recent Innovations. Mol Biotechnol 60, 621–635. https://doi.org/10.1007/s12033-018-0093-4

Malek, R., Bonnarme, P., Irlinger, F., Frey-Klett, P., Onésime, D., Aubert, J., Loux, V., Beckerich, J.-M., 2018. Transcriptomic response of Debaryomyces hansenii during mixed culture in a liquid model cheese medium with Yarrowia lipolytica. International Journal of Food Microbiology 264, 53–62. https://doi.org/10.1016/j.ijfoodmicro.2017.10.026

Nunez, N., Derré-Bobillot, A., Gaubert, S., Herry, J.-M., Deschamps, J., Wei, Y., Baranek, T., Si-Tahar, M., Briandet, R., Serror, P., Archambaud, C., 2018. Exploration of the role of the virulence factor ElrA during Enterococcus faecalis cell infection. Scientific Reports 8, 1749. https://doi.org/10.1038/s41598-018-20206-6

Qiao, Y., Yang, K., Zhou, Q., Xu, Z., Yan, Y., Xu, L., Madzak, C., Yan, J., 2018. Engineering Yarrowia lipolytica for Sustainable Production of Fatty Acid Methyl Esters Using in Situ Self-Cycled Glycerol as a Carbon Source. ACS Sustainable Chem. Eng. 6, 7645–7651. https://doi.org/10.1021/acssuschemeng.8b00492

Troshagina, D.S., Smirnova, A.E., Madzak, C., Suleimanova, A.D., 2018. Construction of Integration Vectors for Secreted Expression of Bacterial Phytase in Yarrowia Lipolytica. Helix 8, 2289–2294. https://doi.org/10.29042/2018-2289-2294

Yan, J., Han, B., Gui, X., Wang, G., Xu, L., Yan, Y., Madzak, C., Pan, D., Wang, Y., Zha, G., Jiao, L., 2018. Engineering Yarrowia lipolytica to Simultaneously Produce Lipase and Single Cell Protein from Agro-industrial Wastes for Feed. Scientific Reports 8, 758. https://doi.org/10.1038/s41598-018-19238-9

Yang, K., Li, F., Qiao, Y., Zhou, Q., Hu, Z., He, Y., Yan, Y., Xu, L., Madzak, C., Yan, J., 2018. Design of a New Multienzyme Complex Synthesis System Based on Yarrowia lipolytica Simultaneously Secreted and Surface Displayed Fusion Proteins for Sustainable Production of Fatty Acid-Derived Hydrocarbons. ACS Sustainable Chem. Eng. 6, 17035–17043. https://doi.org/10.1021/acssuschemeng.8b04401

Yu, Y., Yang, Q., Wu, N., Tang, H., Yi, Y., Wang, G., Ge, Y., Zong, J., Madzak, C., Zhao, Y., Jiang, L., Huang, H., 2018. Effect of Bulk MoS₂ on the Metabolic Profile of Yeast. J Nanosci Nanotechnol 18, 3901–3907. https://doi.org/10.1166/jnn.2018.15015

2017

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 <Emphasis Type="Italic">Aspergillus niger</Emphasis> in <Emphasis Type="Italic">Yarrowia lipolytica</Emphasis>. 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

Irlinger, F., Helinck, S., Jany, J.L., 2017. Chapter 11 - Secondary and Adjunct Cultures, in: McSweeney, P.L.H., Fox, P.F., Cotter, P.D., Everett, D.W. (Eds.), Cheese (Fourth Edition). Academic Press, San Diego, pp. 273–300. https://doi.org/10.1016/B978-0-12-417012-4.00011-9

Landaud, S., Spinnler, H.-E., 2017. Fermentations Generating the Cheese Diversity, in: Fermented Foods, Part II. https://doi.org/10.1201/9781315205359-20

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

Mounier, J., Coton, M., Irlinger, F., Landaud, S., Bonnarme, P., 2017. Chapter 38 - Smear-Ripened Cheeses, in: McSweeney, P.L.H., Fox, P.F., Cotter, P.D., Everett, D.W. (Eds.), Cheese (Fourth Edition). Academic Press, San Diego, pp. 955–996. https://doi.org/10.1016/B978-0-12-417012-4.00038-7

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

Zaheer, R., Dugat-Bony, E., Holman, D., Cousteix, E., Xu, Y., Munns, K., Selinger, L.J., Barbieri, R., Alexander, T., McAllister, T.A., Selinger, L.B., 2017. Changes in bacterial community composition of Escherichia coli O157:H7 super-shedder cattle occur in the lower intestine. PLOS ONE 12, e0170050. https://doi.org/10.1371/journal.pone.0170050

2016

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.

2015

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

2014

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

2013

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

 

2012

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.

 

2011

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.

 

2010

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.

 

2009

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

 

2008

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