Zobrazeno 1 - 10
of 130
pro vyhledávání: '"Anne Thierry"'
Autor:
Anne Thierry, Marie-Noelle Madec, Victoria Chuat, Anne-Sophie Bage, Olivier Picard, Cécile Grondin, Olivier Rué, Mahendra Mariadassou, Laurent Marché, Florence Valence
Publikováno v:
Frontiers in Microbiology, Vol 14 (2023)
Fermentation is an ancient practice of food preservation. Fermented vegetables are popular in Eastern European and Asian countries. They have received a growing interest in Western countries, where they are mainly manufactured at domestic and artisan
Externí odkaz:
https://doaj.org/article/c1a00cff369349a594338cf302a80f4b
Autor:
Fanny Canon, Marie-Bernadette Maillard, Marie-Hélène Famelart, Anne Thierry, Valérie Gagnaire
Publikováno v:
Current Research in Food Science, Vol 5, Iss , Pp 665-676 (2022)
Food transition requires incorporating more plant-based ingredients in our diet, thus leading to the development of new plant-based products, such as yogurt alternatives (YAs). This study aimed at evaluating the impact of lactic acid bacteria (LAB) c
Externí odkaz:
https://doaj.org/article/f2fe4b4b5d404dbda56845f755c7217a
Autor:
Valérie Gagnaire, Xavier Lecomte, Romain Richoux, Magali Genay, Julien Jardin, Valérie Briard-Bion, Jean-René Kerjean, Anne Thierry
Publikováno v:
Frontiers in Nutrition, Vol 9 (2022)
Reducing salt intake can mitigate the prevalence of metabolic disorders. In fermented foods such as cheeses, however, salt can impact the activity of desirable and undesirable microorganisms and thus affect their properties. This study aimed to inves
Externí odkaz:
https://doaj.org/article/a7767df5d9e84dd8a69ee3aef9ba99d9
Publikováno v:
JDS Communications, Vol 1, Iss 2, Pp 25-28 (2020)
Lactococcus lactis strains are widely used in the dairy industry in fermentation processes for production of cheese and fermented milks. However, the esterolytic activity of L. lactis is not generally considered high. For this reason, purified microb
Externí odkaz:
https://doaj.org/article/a031fd4c138b4f689a36f9950869365c
Publikováno v:
Frontiers in Microbiology, Vol 12 (2022)
Lactic acid bacteria (LAB) are responsible for the sanitary, organoleptic, and health properties of most fermented products. Positive interactions between pairs of LAB strains, based on nitrogen dependencies, were previously demonstrated. In a chemic
Externí odkaz:
https://doaj.org/article/f064529b46294a009baad23178f33fcd
Autor:
Fanny Canon, Mahendra Mariadassou, Marie-Bernadette Maillard, Hélène Falentin, Sandrine Parayre, Marie-Noëlle Madec, Florence Valence, Gwénaële Henry, Valérie Laroute, Marie-Line Daveran-Mingot, Muriel Cocaign-Bousquet, Anne Thierry, Valérie Gagnaire
Publikováno v:
Frontiers in Microbiology, Vol 11 (2020)
Designing bacterial co-cultures adapted to ferment mixes of vegetal and animal resources for food diversification and sustainability is becoming a challenge. Among bacteria used in food fermentation, lactic acid bacteria (LAB) are good candidates, as
Externí odkaz:
https://doaj.org/article/16981c07de034f5bb93dfd45f4da6974
Autor:
Marine Penland, Stéphanie-Marie Deutsch, Hélène Falentin, Audrey Pawtowski, Elisabeth Poirier, Giorgia Visenti, Christophe Le Meur, Marie-Bernadette Maillard, Anne Thierry, Jérôme Mounier, Monika Coton
Publikováno v:
Frontiers in Microbiology, Vol 11 (2020)
French PDO Nyons black table olives are produced according to a traditional slow spontaneous fermentation in brine. The manufacture and unique sensorial properties of these olives thus only rely on the autochthonous complex microbiota. This study aim
Externí odkaz:
https://doaj.org/article/3f7b4310c4874fbda532a06fb83cd825
Publikováno v:
Frontiers in Microbiology, Vol 11 (2020)
Microorganisms grow in concert, both in natural communities and in artificial or synthetic co-cultures. Positive interactions between associated microbes are paramount to achieve improved substrate conversion and process performance in biotransformat
Externí odkaz:
https://doaj.org/article/843e000708464a08a515b6b4a5af4e48
Autor:
Rania Boussekine, Farida Bekhouche, Stella Debaets, Anne Thierry, Marie-Bernadette Maillard, Hélène Falentin, Audrey Pawtowski, Malika Barkat, Monika Coton, Jérôme Mounier
Publikováno v:
Microorganisms, Vol 10, Iss 4, p 736 (2022)
In Algeria, Smen is a fermented butter produced in households using empirical methods. Smen fermentation is driven by autochthonous microorganisms; it improves butter shelf-life and yields highly fragrant products used as ingredients in traditional d
Externí odkaz:
https://doaj.org/article/5d7cb57c4e02427f8475bf81245e156c
Autor:
Marcia Leyva Salas, Anne Thierry, Mathilde Lemaître, Gilles Garric, Marielle Harel-Oger, Manon Chatel, Sébastien Lê, Jérôme Mounier, Florence Valence, Emmanuel Coton
Publikováno v:
Frontiers in Microbiology, Vol 9 (2018)
Consumer's demand for naturally preserved food products is growing and the use of bioprotective cultures is an alternative to chemical preservatives or a complementary tool to hurdle technologies to avoid or delay fungal spoilage of dairy products. T
Externí odkaz:
https://doaj.org/article/ffef86db76cf4552b35acd1471a6d185