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Smear-ripened cheeses

Jérôme Mounier , Monika Coton , Francoise Irlinger , Sophie Landaud , Pascal Bonnarme et al.
Cheese : Chemistry, Physics and Microbiology, 4ème ed., Elsevier, Academic Press, 1302 p., 2017, 978-0-12-417017-9 978-0-12-417012-4. ⟨10.1016/B978-0-12-417012-4.00038-7⟩
Book sections hal-02791512v1

Secondary and adjunct cultures

Francoise Irlinger , Sandra Hélinck , Jean-Luc Jany
Cheese : Chemistry, Physics and Microbiology, 4ème ed., Elsevier, Academic Press, 1302 p., 2017, 978-0-12-417017-9 978-0-12-417012-4. ⟨10.1016/B978-0-12-417012-4.00011-9⟩
Book sections hal-02791615v1
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Safety assessment of Gram-negative bacteria associated with traditional French cheeses

M. Imran , N. Desmasures , M. Coton , Anne Le Fleche-Mateos , F. Irlinger et al.
Food Microbiology, 2019, 79, pp.1-10. ⟨10.1016/j.fm.2018.11.001⟩
Journal articles hal-02086922v1

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

Francoise F. Irlinger , Stéphane S. Ah Yuen In Yung , Anne-Sophie A.-S. Sarthou , Céline C. Delbes , Marie-Christine M.-C. Montel et al.
International Journal of Food Microbiology, 2012, 153 (3), pp.332-338. ⟨10.1016/j.ijfoodmicro.2011.11.022⟩
Journal articles hal-01001503v1
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Modulation of Metabolome and Overall Perception of Pea Protein-Based Gels Fermented with Various Synthetic Microbial Consortia

Salma Ben-Harb , Anne Saint-Eve , Francoise Irlinger , Isabelle Souchon , Pascal Bonnarme et al.
Foods, 2022, 11 (8), pp.1146. ⟨10.3390/foods11081146⟩
Journal articles hal-03646862v1

Investigation of [i]Geotrichum candidum[/i] gene expression during the ripening of Reblochon-type cheese by reverse transcription-quantitative PCR

Jessie Castellote , Sebastien Fraud , Francoise Irlinger , Dominique Swennen , Frédéric Fer et al.
International Journal of Food Microbiology, 2015, 194, pp.54-61. ⟨10.1016/j.ijfoodmicro.2014.11.009⟩
Journal articles hal-01195507v1

Stabilisation d'écosystèmes microbiens fromagers : preuve de concept

Francoise Irlinger , Wenfan Cao , Thomas Cattenoz , Stéphanie Passot , Marie Noelle Leclercq-Perlat et al.
Société Française de Microbiologie, Oct 2017, Paris, France
Conference papers hal-02266905v1
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Assessment of the microbial diversity at the surface of Livarot cheese using culture-dependent and independent approaches

Jérôme Mounier , Christophe Monnet , Noémie Jacques , A. Antoinette , Françoise Irlinger et al.
International Journal of Food Microbiology, 2009, 133 (1-2), pp.31-37. ⟨10.1016/j.ijfoodmicro.2009.04.020⟩
Journal articles hal-00557000v1
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Growth of Aerobic Ripening Bacteria at the Cheese Surface Is Limited by the Availability of Iron

Christophe C. Monnet , Alexandre A. Back , Francoise F. Irlinger
Applied and Environmental Microbiology, 2012, 78 (9), pp.3185 - 3192. ⟨10.1128/AEM.00085-12⟩
Journal articles hal-01004196v1

Les aliments fermentés : un nouveau regard

Anne Thierry , Francoise Irlinger
14.congrès national de la Société Française de Microbiologie (SFM), Oct 2018, Paris, France. , 2018
Poster communications hal-01889272v1

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

Highlighting the microbial diversity of 12 French cheese varieties

Eric Dugat-Bony , Lucille Garnier , Jeremie Denonfoux , Stéphanie Ferreira , Anne-Sophie Sarthou et al.
International Journal of Food Microbiology, 2016, 238, pp.265-273. ⟨10.1016/j.ijfoodmicro.2016.09.026⟩
Journal articles hal-01389685v1

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.
Food Hydrocolloids, 2018, 77, pp.75-84. ⟨10.1016/j.foodhyd.2017.09.022⟩
Journal articles hal-02628698v1

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.
Applied and Environmental Microbiology, 2009, 75 (20), pp.6422-6430. ⟨10.1128/AEM.00228-09⟩
Journal articles hal-01566309v1
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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
Poster communications hal-01651302v1

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

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 of Applied Microbiology, 2009, 107 (4), pp.1404-1413. ⟨10.1111/j.1365-2672.2009.04315.x⟩
Journal articles hal-00557157v1
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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.
PLoS ONE, 2010, 5 (11), pp.e15489. ⟨10.1371/journal.pone.0015489⟩
Journal articles hal-01195440v1

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 of Dairy Science, 2005, 88 (5), pp.1671-1684. ⟨10.3168/jds.S0022-0302(05)72839-3⟩
Journal articles hal-02681296v1

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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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.
International Journal of Food Microbiology, 2019, 293, pp.124-136. ⟨10.1016/j.ijfoodmicro.2019.01.012⟩
Journal articles hal-02619343v1

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

Interactions de bactéries à gram négatif dans un écosystème microbien complexe de fromage à pâte pressée non cuite

Céline Delbes , E. Coton , M. Coton , S. Helinck , Francoise Irlinger et al.
Journées des microbiologistes de l'INRA, May 2010, Poitiers, France
Conference papers hal-01195442v1

FORTRESS : Impact of microbial diversity on the barrier effect against an exogenous species

Eric Dugat-Bony , Philippine de Barbeyrac , Mahendra Mariadassou , Cecile Callon , Pascal Bonnarme et al.
2017 Scientific MEM days: Journées scientifiques MEM (Métaomiques et écosystèmes microbiens), Jan 2017, Paris, France
Conference papers hal-01608159v1

Surface microbial consortia from Livarot, a French smear-ripened cheese

Sandra S. Larpin-Laborde , Muhammad M. Imran , Catherine C. Bonaiti , Nagamani N. Bora , Roberto R. Gelsomino et al.
Canadian Journal of Microbiology, 2011, 57 (8), pp.651 - 660. ⟨10.1139/W11-050⟩
Journal articles hal-01004576v1
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Draft genome sequence of Corynebacterium variabile Mu292, isolated from Munster, a french smear-ripened cheese

Eric Dugat-Bony , Anne-Sophie Sarthou , Valentin Loux , Marie Vidal , Pascal Bonnarme et al.
Genome Announcements, 2016, 4 (4), ⟨10.1128/genomeA.00669-16⟩
Journal articles hal-01480898v1

Genetic transformation of Brevibacterium linens strains producing high amounts of diverse sulphur compounds

Michelle Nardi , Peggy Sextius , Pascal P. Bonnarme , Henry-Eric Spinnler , Veronique V. Monnet et al.
Journal of Dairy Research, 2005, 72 (2), pp.179-187. ⟨10.1017/S0022029905000737⟩
Journal articles istex hal-02680650v1

Growth and colour development of some surface ripening bacteria with Debaryomyces hansenii on aseptic cheese curd

Jérôme Mounier , Francoise F. Irlinger , Marie Noelle Leclercq-Perlat , Anne-Sophie A.-S. Sarthou , Henry-Eric Spinnler et al.
Journal of Dairy Research, 2006, 73 (4), pp.441-448. ⟨10.1017/S0022029906001919⟩
Journal articles istex hal-02662435v1
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Diversity and assessment of potential risk factors of Gram-negative isolates associated with French cheeses

Monika M. Coton , Céline C. Delbes , Francoise F. Irlinger , Nathalie N. Desmasures , Anne A. Le Fleche et al.
Food Microbiology, 2012, 29 (1), pp.88-98. ⟨10.1016/j.fm.2011.08.020⟩
Journal articles hal-01001502v1
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Extraction of RNA from cheese without prior separation of microbial cells

Christophe Monnet , Vincent Ulve , Anne-Sophie Sarthou , Francoise Irlinger
Applied and Environmental Microbiology, 2008, 74 (18), pp.5724-5730. ⟨10.1128/AEM.00716-08⟩
Journal articles hal-01195423v1