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ArticlesPeer ReviewedFull Text
Cheese rind microbial communities: diversity, composition and origin
Author / Creator:Irlinger, Françoise ; Layec, Séverine ; Hélinck, Sandra ; Dugat-Bony, Eric
Publisher:England: Oxford University Press
Journal title:FEMS microbiology letters, 2015-01, Vol.362 (2), p.1-11
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The microbial community associated with pea seeds (Pisum sativum) of different geographical origins
Author / Creator:Chartrel, Valentine ; Dugat-Bony, Eric ; Sarthou, Anne-Sophie ; Huchette, Sophie ; Bonnarme, Pascal ; Irlinger, Françoise
Publisher:Cham: Springer Science + Business Media
Journal title:Plant and soil, 2021-05, Vol.462 (1/2), p.405-427
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Comparative genomic analysis of Brevibacterium strains: insights into key genetic determinants involved in adaptation to the cheese habitat
Author / Creator:Pham, Nguyen-Phuong ; Layec, Séverine ; Dugat-Bony, Eric ; Vidal, Marie ; Irlinger, Françoise ; Monnet, Christophe
Publisher:England: BioMed Central Ltd
Journal title:BMC genomics, 2017-12, Vol.18 (1), p.955-955, Article 955
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Construction of a dairy microbial genome catalog opens new perspectives for the metagenomic analysis of dairy fermented products
Author / Creator:Almeida, Mathieu ; Hébert, Agnès ; Abraham, Anne-Laure ; Rasmussen, Simon ; Monnet, Christophe ; Pons, Nicolas ; Delbès, Céline ; Loux, Valentin ; Batto, Jean-Michel ; Leonard, Pierre ; Kennedy, Sean ; Ehrlich, Stanislas Dusko ; Pop, Mihai ; Montel, Marie-Christine ; Irlinger, Françoise ; Renault, Pierre
Publisher:England: BioMed Central Ltd
Journal title:BMC genomics, 2014-12, Vol.15 (1), p.1101-1101, Article 1101
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Modulation of Metabolome and Overall Perception of Pea Protein-Based Gels Fermented with Various Synthetic Microbial Consortia
Author / Creator:Ben-Harb, Salma ; Saint-Eve, Anne ; Irlinger, Françoise ; Souchon, Isabelle ; Bonnarme, Pascal
Publisher:Switzerland: MDPI AG
Journal title:Foods, 2022-04, Vol.11 (8), p.1146
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The Arthrobacter arilaitensis Re117 Genome Sequence Reveals Its Genetic Adaptation to the Surface of Cheese
Author / Creator:Monnet, Christophe ; Loux, Valentin ; Gibrat, Jean-François ; Spinnler, Eric ; Barbe, Valérie ; Vacherie, Benoit ; Gavory, Frederick ; Gourbeyre, Edith ; Siguier, Patricia ; Chandler, Michaël ; Elleuch, Rayda ; Irlinger, Françoise ; Vallaeys, Tatiana
Publisher:United States: Public Library of Science
Journal title:PloS one, 2010-11, Vol.5 (11), p.e15489-e15489
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Surface microbial consortia from Livarot, a French smear-ripened cheese
Author / Creator:Larpin-Laborde, Sandra ; Imran, Muhammad ; Bonaïti, Catherine ; Bora, Nagamani ; Gelsomino, Roberto ; Goerges, Stefanie ; Irlinger, Françoise ; Goodfellow, Michael ; Ward, Alan C. ; Vancanneyt, Marc ; Swings, Jean ; Scherer, Siegfried ; Guéguen, Micheline ; Desmasures, Nathalie
Publisher:Ottawa, ON: NRC Research Press
Journal title:Canadian journal of microbiology, 2011-08, Vol.57 (8), p.651-660
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A comprehensive, large-scale analysis of “terroir” cheese and milk microbiota reveals profiles strongly shaped by both geographical and human factors
Author / Creator:Irlinger, Françoise ; Mariadassou, Mahendra ; Dugat-Bony, Eric ; Rué, Olivier ; Neuvéglise, Cécile ; Renault, Pierre ; Rifa, Etienne ; Theil, Sébastien ; Loux, Valentin ; Cruaud, Corinne ; Gavory, Frederick ; Barbe, Valérie ; Lasbleiz, Ronan ; Gaucheron, Frédéric ; Spelle, Céline ; Delbès, Céline
Publisher:England: Springer Nature
Journal title:ISME Communications, 2024-01, Vol.4 (1), p.ycae095
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Draft Genome Sequence of Corynebacterium variabile Mu292, Isolated from Munster, a French Smear-Ripened Cheese
Author / Creator:Dugat-Bony Eric ; Sarthou Anne-Sophie ; Loux Valentin ; Vidal, Marie ; Bonnarme Pascal ; Irlinger Françoise ; Layec Séverine
Publisher:Washington: American Society for Microbiology
Journal title:Microbiology resource announcements, 2016-07, Vol.4 (4)
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Draft Genome Sequence of Lactobacillus delbrueckii subsp. bulgaricus CFL1, a Lactic Acid Bacterium Isolated from French Handcrafted Fermented Milk
Author / Creator:Meneghel, Julie ; Dugat-Bony Eric ; Irlinger Françoise ; Loux Valentin ; Vidal, Marie ; Passot Stéphanie ; Béal, Catherine ; Layec Séverine ; Fonseca, Fernanda
Publisher:Washington: American Society for Microbiology
Journal title:Microbiology resource announcements, 2016-03, Vol.4 (2)
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Overview of a Surface-Ripened Cheese Community Functioning by Meta-Omics Analyses
Author / Creator:Dugat-Bony, Eric ; Straub, Cécile ; Teissandier, Aurélie ; Onésime, Djamila ; Loux, Valentin ; Monnet, Christophe ; Irlinger, Françoise ; Landaud, Sophie ; Leclercq-Perlat, Marie-Noëlle ; Bento, Pascal ; Fraud, Sébastien ; Gibrat, Jean-François ; Aubert, Julie ; Fer, Frédéric ; Guédon, Eric ; Pons, Nicolas ; Kennedy, Sean ; Beckerich, Jean-Marie ; Swennen, Dominique ; Bonnarme, Pascal
Publisher:United States: Public Library of Science
Journal title:PloS one, 2015-04, Vol.10 (4), p.e0124360-e0124360
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Investigation of Freezing and Freeze-Drying for Preserving and Re-Using a Whole Microbial Cheese Community
Author / Creator:Cao, Wenfan ; Passot, Stéphanie ; Irlinger, Françoise ; Fonseca, Fernanda
Publisher:Switzerland: MDPI AG
Journal title:Foods, 2024-06, Vol.13 (12), p.1809
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Growth and colour development of some surface ripening bacteria with Debaryomyces hansenii on aseptic cheese curd
Author / Creator:Mounier, Jérôme ; Irlinger, Françoise ; Leclercq-Perlat, Marie-Noëlle ; Sarthou, Anne-Sophie ; Spinnler, Henry-Eric ; Fitzgerald, Gerald F ; Cogan, Timothy M
Publisher:Cambridge, UK: Cambridge University Press
Journal title:Journal of dairy research, 2006-11, Vol.73 (4), p.441-448
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Does Smearing Inoculum Reflect the Bacterial Composition of the Smear at the End of the Ripening of a French Soft, Red-Smear Cheese?
Author / Creator:Feurer, C ; Vallaeys, T ; Corrieu, G ; Irlinger, F
Publisher:Savoy, IL: Elsevier Inc
Journal title:Journal of dairy science, 2004-10, Vol.87 (10), p.3189-3197
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Genetic transformation of Brevibacterium linens strains producing high amounts of diverse sulphur compounds
Author / Creator:Nardi, Michele ; Sextius, Peggy ; Bonnarme, Pascal ; Eric Spinnler, Henry ; Monnet, Veronique ; Irlinger, Francoise
Publisher:Cambridge, UK: Cambridge University Press
Journal title:Journal of dairy research, 2005-05, Vol.72 (2), p.179-187
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Consumer preferences for new fermented food products that mix animal and plant protein sources - [Les préférences des consommateurs pour de nouveaux produits alimentaires fermentés qui mélangent des
Author / Creator:Saint-Eve, Anne ; Irlinger, Françoise ; Pénicaud, Caroline ; Souchon, Isabelle ; Marette, Stéphan
Publisher:St. Louis: Federal Reserve Bank of St. Louis
Journal title:IDEAS Working Paper Series from RePEc, 2021-01
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Comparison of metabarcoding taxonomic markers to describe fungal communities in fermented foods
Author / Creator:Rué, Olivier ; Cotton, Monika ; Dugat-Bony, Eric ; Howell, Kate ; Irlinger, Françoise ; Legras, Jean-Luc ; Loux, Valentin ; Michel, Elisa ; Mounier, Jerome ; Neuveglise, Cécile ; Sicard, Delphine
Publisher:Cold Spring Harbor: Cold Spring Harbor Laboratory Press
Journal title:bioRxiv, 2023-01
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An Iterative Sensory Procedure to Select Odor-Active Associations in Complex Consortia of Microorganisms: Application to the Construction of a Cheese Model
Author / Creator:Bonaïti, C. ; Irlinger, F. ; Spinnler, H.E. ; Engel, E.
Publisher:Savoy, IL: Elsevier Inc
Journal title:Journal of dairy science, 2005-05, Vol.88 (5), p.1671-1684
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Cheese rind microbial communities: diversity, composition and origin

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The microbial community associated with pea seeds (Pisum sativum) of different geographical origins

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Comparative genomic analysis of Brevibacterium strains: insights into key genetic determinants involved in adaptation to the cheese habitat

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Construction of a dairy microbial genome catalog opens new perspectives for the metagenomic analysis of dairy fermented products

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Modulation of Metabolome and Overall Perception of Pea Protein-Based Gels Fermented with Various Synthetic Microbial Consortia

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The Arthrobacter arilaitensis Re117 Genome Sequence Reveals Its Genetic Adaptation to the Surface of Cheese

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

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A comprehensive, large-scale analysis of “terroir” cheese and milk microbiota reveals profiles strongly shaped by both geographical and human factors

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Draft Genome Sequence of Corynebacterium variabile Mu292, Isolated from Munster, a French Smear-Ripened Cheese

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Draft Genome Sequence of Lactobacillus delbrueckii subsp. bulgaricus CFL1, a Lactic Acid Bacterium Isolated from French Handcrafted Fermented Milk

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Overview of a Surface-Ripened Cheese Community Functioning by Meta-Omics Analyses

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Investigation of Freezing and Freeze-Drying for Preserving and Re-Using a Whole Microbial Cheese Community

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

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Does Smearing Inoculum Reflect the Bacterial Composition of the Smear at the End of the Ripening of a French Soft, Red-Smear Cheese?

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

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Consumer preferences for new fermented food products that mix animal and plant protein sources - [Les préférences des consommateurs pour de nouveaux produits alimentaires fermentés qui mélangent des

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Comparison of metabarcoding taxonomic markers to describe fungal communities in fermented foods

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An Iterative Sensory Procedure to Select Odor-Active Associations in Complex Consortia of Microorganisms: Application to the Construction of a Cheese Model

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