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Dernière mise à jour : Mai 2018

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UMRF - Unité Mixte de Recherche sur le Fromage

Publications

2021

J Piqueras, C Chassard, C Callon, E Rifa, S Theil, A Lebecque, C Delbès - Microorganisms, 2021 Lactic Starter Dose Shapes S. aureus and STEC O26: H11 Growth, and Bacterial Community Patterns in Raw Milk Uncooked Pressed Cheeses

Theil, S., & Rifa, E. (2021). rANOMALY: AmplicoN wOrkflow for Microbial community AnaLYsis [version 1; peer review: 2 approved]. F1000Research, 10(7). https://doi.org/10.12688/f1000research.27268.1

Cardin G, Poupet C, Bonnet M, Veisseire P, Ripoche I, Chalard P, Chauder A, Saunier E, Priam J, Bornes S, Rios L. A Mechanistic Study of the Antiaging Effect of Raw-Milk Cheese Extracts. Nutrients. 2021 Mar 10;13(3):897. doi: 10.3390/nu13030897. PMID: 33802038.

2020

Hassoun, A., Ait-Kaddour, A., Sahar, A., & Cozzolino, D. (2020). Monitoring {Thermal} {Treatments} {Applied} to {Meat} {Using} {Traditional} {Methods} and {Spectroscopic} {Techniques}: a {Review} of {Advances} over the {Last} {Decade}. Food and Bioprocess Technology. https://doi.org/10.1007/s11947-020-02510-0

Hassoun, A., Måge, I., Schmidt, W. F., Temiz, H. T., Li, L., Kim, H. Y., Nilsen, H., Biancolillo, A., Aït-Kaddour, A., Sikorski, M., Sikorska, E., Grassi, S., & Cozzolino, D. (2020). Fraud in animal origin food products: Advances in emerging spectroscopic detection methods over the past five years. Foods, 9(8). https://doi.org/10.3390/foods9081069

Boukria, O., Hadrami, E. M. El, Boudalia, S., Safarov, J., Leriche, F., & Aït-Kaddour, A. (2020). The effect of mixing milk of different species on chemical, physicochemical, and sensory features of cheeses: a review. Foods, 9(9), 1–23. https://doi.org/10.3390/foods9091309

Abbas, K. A., Abdelmontaleb, H. S., Hamdy, S. M., & Aït-Kaddour, A. (2020). Monitoring quality of UF-soft-white cheeses containing added matured cheeses by biochemical, physicochemical, sensorial, and fluorescence spectroscopy techniques coupled with chemometric tools. International Food Research Journal, 27(4), 648–659.

Near-infrared, S. M., Soulat, J., Andueza, D., Graulet, B., Girard, C. L., Labonne, C., Aït-kaddour, A., Martin, B., & Ferlay, A. (2020). Vitamin and Fatty Acid Contents in Cow Milk.

Boukria, O., El Hadrami, E. M., Sultanova, S., Safarov, J., Leriche, F., & Aït-Kaddour, A. (2020). 2D-cross correlation spectroscopy coupled with molecular fluorescence spectroscopy for analysis of molecular structure modification of camel milk and cow milk mixtures during coagulation. Foods, 9(6). https://doi.org/10.3390/FOODS9060724

Aït-Kaddour, A., Andueza, D., Dubost, A., Roger, J.-M., Hocquette, J.-F., & Listrat, A. (2020). Visible and {Near}-{Infrared} {Multispectral} {Features} in {Conjunction} with {Artificial} {Neural} {Network} and {Partial} {Least} {Squares} for {Predicting} {Biochemical} and {Micro}-{Structural} {Features} of {Beef} {Muscles}. Foods, 9(9), 1254. https://hal-vetagro-sup.archives-ouvertes.fr/hal-03081589

Cardin G, Ripoche I, Poupet C, Bonnet M, Veisseire P, et al. (2020) Development of an innovative methodology combining chemical fractionation and in vivo analysis to investigate the biological properties of cheese. PLOS ONE 15(11): e0242370. https://doi.org/10.1371/journal.pone.0242370

Oikonomou, G., Addis, M. F., Chassard, C., Nader-Macías, M. E. F., Grant, I., Delbes, C., Bogni, C. I., Le Loir, Y., & Even, S. (2020). Milk Microbiota: What Are We Exactly Talking About? Frontiers in Microbiology, 11(Article 60). https://doi.org/10.3389/fmicb.2020.00060

Loudiyi, M., Temiz, H. T., Sahar, A., Ahmad, M. H., Boukria, O., Hassoun, A., & Aït-Kaddour, A. (2020). Spectroscopic techniques for monitoring changes in the quality of milk and other dairy products during processing and storage. Critical Reviews in Food Science and Nutrition, 0(0), 1–25. https://doi.org/10.1080/10408398.2020.1862754

Caron, T., Le Piver, M., Péron, A.-C., Lieben, P., Lavigne, R., Brunel, S., Roueyre, D., Place, M., Bonnarme, P., Giraud, T., Branca, A., Landaud, S., & Chassard, C. (2020). Strong effect of Penicillium roqueforti populations on volatile and metabolic compounds responsible for aromas, flavour and texture in blue cheeses. BioRxiv. https://doi.org/10.1101/2020.03.02.974352

Veisseire, P., Bonnet, M., Saraoui, T., Poupet, C., Camarès, O., Gachinat, M., Callon, C., Febvre, G., Chassard, C., & Bornes, S. (2020). Investigation into In Vitro and In Vivo Caenorhabditis elegans Models to Select Cheese Yeasts as Probiotic Candidates for their Preventive Effects against Salmonella Typhimurium. Microorganisms, 8(6). https://doi.org/10.3390/microorganisms8060922

Fretin, M., Chassard, C., Delbes, C., Lavigne, R., RIFA, E., Theil, S., Fernandez, B., Laforce, P., & Callon, C. C. (2020). Robustness and efficacy of an inhibitory consortium against E. coli O26:H11 in raw milk cheeses. Food Control, 115, 107282. https://doi.org/10.1016/j.foodcont.2020.107282

Poupet, C., Veisseire, P., Bonnet, M., Camarès, O., Gachinat, M., Dausset, C., Chassard, C., Nivoliez, A., & Bornes, S. (2020). Curative Treatment of Candidiasis by the Live Biotherapeutic Microorganism Lactobacillus rhamnosus Lcr35® in the Invertebrate Model Caenorhabditis elegans: First Mechanistic Insights. Microorganisms, 8(1). https://doi.org/10.3390/microorganisms8010034

Cyril Poupet, Christophe Chassard, Adrien Nivoliez and Stéphanie Bornes. Caenorhabditis elegans, a Host to Investigate the Probiotic Properties of Beneficial Microorganisms. Front. Nutr. https://doi.org/10.3389/fnut.2020.00135

Caroline Dausset, Stéphanie Bornes, Sylvie Miquel, Nathalie Kondjoyan, Magaly Angenieux, Laurence Nakusi, Philippe Veisseire, Elina Alaterre , Luis Bermúdez-Humarán, Philippe Langella, Erwan Engel, Christiane Forestier, Adrien Nivoliez. Identification of sulfur components enhancing the anti-Candida effect of Lactobacillus rhamnosus Lcr35. Scientific reports.

Christophe d'Enfert, Ann-Kristin Kaune, Leovigildo-Rey Alaban, Sayoni Chakraborty , Nathaniel Cole, Margot Delavy, Daria Kosmala, Benoît Marsaux, Ricardo Fróis-Martins, Moran Morelli, Diletta Rosati, Marisa Valentine, Zixuan Xie, Yoan Emritloll, Peter A Warn, Frédéric Bequet, Marie-Elisabeth Bougnoux, Stephanie Bornes, Mark S Gresnigt, Bernhard Hube, Ilse D Jacobsen, Mélanie Legrand, Salomé Leibundgut-Landmann, Chaysavanh Manichanh, Carol A Munro, Mihai G Netea, Karla Queiroz, Karine Roget, Vincent Thomas, Claudia Thoral, Pieter Van den Abbeele, Alan W Walker, Alistair J P Brown. The impact of the Fungus-Host-Microbiota interplay upon Candida albicans infections: current knowledge and new perspectives. FEMS Microbiol Rev.

2019

Bord C., Guérinon D., Lebecque A., 2019. Application of two sensory methods to investigate the impact of heating on the flavor perception of a French blue cheese. Journal of Sensory Studies, accepté, DOI: 10.1111/joss.12509

Doo E.H., Schwab C., Chassard C., Lacroix C., 2019. Cumulative effect of yeast extract and fructooligosaccharide supplementation on composition and metabolic activity of elderly colonic microbiota in vitro. Journal of Functional Foods, 52: 43-53. DOI: 10.1016/j.jff.2018.10.020

Frétin M.,  Martin B., Buchin S., Desserre D., Lavigne R., Tixier E., Cirié C.,  Bord C.,  Montel M.C., Delbes C., Ferlay A., 2019. Fat composition modifies the texture and appearance of Cantal-type cheeses but not their flavour". Journal of Dairy Science, 102: 1131-1143. DOI: 10.3168/jds.2018-15534

Frétin M., 2019. Construction de la qualité sensorielle des fromages de type Cantal : rôle des interactions entre les communautés microbiennes et la composition de la matière grasse laitière des fromages. Revue des ENIL, 350 / 06-2019, 7-9.

Girard C., Fayolle K., Leriche F., Kerros S., 2019. Flow cytometric assessment of the antimicrobial activity of an essential oil mixture against E. coli. Journal of Animal and Feed Sciences. DOI: 10.22358/jafs/109687/2019

Gore E., Mardon J., Bord C., Lebecque A., 2019. Calcium lactate as an attractive compound to partly replace salt in blue-veined cheese. Journal of dairy science, 102: 1-13. DOI: 10.3168/jds.2018-15008

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. DOI: 10.1016/j.fm.2018.11.001

Meola M., Rifa E., Shani N., Delbes C., Berthoud H., Chassard C., 2019. DAIRYdb: A manually curated reference database for improved taxonomy annotation of 16S rRNA gene sequences from dairy products. BMC Genomics 20: 560. DOI: 10.1186/s12864-019-5914-8.

Pham V., Chassard C., Rifa E., Braegger C., Geirnaert A., Rocha Martin V., Lacroix C., 2019. Lactate metabolism is strongly modulated by fecal inoculum, pH and retention time in PolyFermS continuous colonic fermentation models mimicking young infant proximal colon. mSystems 4. DOI:10.1128/mSystems.00264-18

Poupet C., Saraoui T., Veisseire P., Bonnet M., Dausset C., Gachinat M., Camarès O., Chassard C., Nivoliez A., Bornes S., 2019. Lactobacillus rhamnosus Lcr35® as an effective treatment for preventing Candida albicans infection in preclinical models: first mechanistical insights. PlosOne, p. 612481. DOI: 10.1101/612481.

Poupet, C., Veisseire, P., Bonnet, M., Camarès, O., Gachinat, M., Dausset, C., Chassard, C., Nivoliez, A., and Bornes, S. (2019). Curative Treatment of Candidiasis by the Live Biotherapeutic Microorganism Lactobacillus rhamnosus Lcr35® in the Invertebrate Model Caenorhabditis elegans: First Mechanistic Insights. Microorganisms 8.

2018

Aït-Kaddour A., Loudiyi M., Ferlay A., Gruffat D., 2018. Performance of Fluorescence Spectroscopy for Beef Meat Authentication: Effect of Excitation Mode and Discriminant Algorithms. Meat Science, 137: 58-66. DOI: 10.1016/j.meatsci.2017.11.002

Duval P., Chatelard-Chauvin C., Gayard C., Rifa E., Bouchard P., Hulin S., Picque D., Montel M.C., 2018. Microbial dynamics in different industrial Bleu d’Auvergne and blue veined cheeses under packagings. International Dairy Journal, 56, 198-207. DOI: 10.1016/j.idairyj.2016.01.024

Douëllou T., Galia W., Kerangart S., Marchal T., Milhau N., Bastien R., Bouvier M., Buff S., Montel M.C., Sergentet-Thevenot D., 2018. Milk Fat Globules Hamper Adhesion of Enterohemorrhagic Escherichia coli to Enterocytes: In Vitro and in Vivo Evidence. Frontiers in  Microbiology, 15: 9:947. DOI: 10.3389/fmicb.2018.00947

Frétin M., Martin B., Rifa E., Verdier-Metz I., Pomiès D., Ferlay A., Montel M.C, Delbès C., 2018. Bacterial community assembly from cow teat skin to ripened cheeses is influenced by grazing systems. Scientific Reports, 8: 1-11. DOI: 10.1038/s41598-017-18447-y

Loudiyi M., Aït-Kaddour A., 2018. Delineation of salts, ripening and gentle heating effects on molecular structure of Cantal-type cheese by Mid-infrared spectroscopy. Food Research International, 105: 221-232. DOI: 10.1016/j.foodres.2017.11.002

Loudiyi M., Karoui R., Rutledge D.N., Montel M.C., Rifa E., Aït-Kaddour A., 2018. Fluorescence spectroscopy coupled with independent components analysis to monitor molecular changes during heating and cooling of Cantal-type cheeses with different NaCl and KCl contents. Journal of the Science of  Food and Agriculture, 98: 963-975. DOI: 10.1002/jsfa.8544

Loudiyi M., Rutledge D.N., Aït-Kaddour A., 2018. ComDim for explorative multi-block data analysis of Cantal-type cheeses: Effects of salts, gentle heating and ripening. Food Chemistry, 264: 401-410. DOI: 10.1016/j.foodchem

Queiroux C., Bonnet M., Saraoui T., Delpech P., Veisseire P., Rifa E., Moussard C., Gagne G., Delbès C., Bornes S., 2018. Dialogue between Staphylococcus aureus SA15 and Lactococcus garvieae strains experiencing oxidative stress. BMC Microbiology, 18:193. DOI: 10.1186/s12866-018-1340-3

Roussel C., Galia W., Leriche F., Chalancon S., Denis S., Van de Wiele T., Blanquet-Diot S., 2018.  Comparison of conventional plating, PMA-qPCR and flow cytometry for the determination of viable enterotoxigenic Escherichia coli along a gastrointestinal in vitro model. C. Roussel and W. Galia contributed equally to this work. Applied Microbiology and Biotechnology, 102:9793-9802. DOI: 10.1007/s00253-018-9380-z

2017

Bord C., Guerinon D., Lebecque A. (2017) Heated or raw Blue cheeses: What are the drivers influencing consumer preferences? International Journal of Food Science and Technology.

Cozma, A., Martin, B., Cirié, C., Verdier-Metz, I., Agabriel, J., and Ferlay, A. (2017). Influence of the calf presence during milking on dairy performance, milk fatty acid composition, lipolysis and cheese composition in Salers cows during winter and grazing seasons. J Anim Physiol Anim Nutr (Berl) 101, 949–963.

Delpech P., Rifa E., Nidelet S., Dubois E., Gagne G., Montel M.-C., Delbès C., Bornes S., 2017. New insights into the anti-pathogenic potential of Lactococcus garvieae against Staphylococcus aureus using RNA sequencing profiling, Frontiers in Microbiology, 51; 163-170.

T. Douëllou, M.C. Montel, D. Thevenot Sergentet, Invited review: Anti-adhesive properties of bovine oligosaccharides and bovine milk fat globule membrane-associated glycoconjugates against bacterial food enteropathogens, Journal of Dairy Science, February 2017.

Marie Frétin, Anne Ferlay, Isabelle Verdier-Metz, Florence Fournier, Marie-Christine Montel, Anne Farruggia, Céline Delbès, Bruno Martin, The effects of low-input grazing systems and milk pasteurisation on the chemical composition, microbial communities, and sensory properties of uncooked pressed cheeses, International Dairy Journal, Volume 64, January 2017, Pages 56-67, ISSN 0958-6946.

Mohammed Loudiyi; Romdhane Karoui; Douglas N. Rutledge; René Lavigne; Marie-Christine Montel ; Abderrahmane AIT-KADDOUR. (2017). Contribution of fluorescence spectroscopy and ICA to the evaluation of NaCl and KCl effects on molecular-structure and fat melting temperatures of Cantal-type cheese. International Dairy Journal. 

Zindy P., Halawany-Darson R., Hauwy A. Perception et attitude des consommateurs vis-à-vis des produits de terroir : focus sur les fromages de terroir. INRA Production Animale, 30: 229-240.

2016

Ait Kaddour, A.; Thomas, A.; Mardon, J.; Jacquot, S.; Ferlay, A.; Gruffat, D. Potential of fluorescence spectroscopy to predict fatty acid composition of beef. Meat Sci., 2016. Volume : 113, 124-131 

Abderrahmane Aït-Kaddour, Sylvain Jacquot, Didier Micol & Anne Listrat (2016): Discrimination of Beef Muscle Based on VIS-NIR Multispectral Features: Textural and Spectral Analysis, International Journal of Food Properties.

Callon C., Musavu Ndob A., Rifa, E., Montel M.C., 2016. Escherichia coli O26:H11 growth in co-culture with an antagonistic strain of Hafnia alvei according to pH and temperature. Food Control, 62:117-124.

Callon C., Arliguie C., Montel M.C., 2016. Control of Shigatoxin- producing Escherichia coli in cheese by dairy bacterial strains. Food Microbiology, 53(B):63-70.

Cozma A., Martin B., Cirié C., Verdier-Metz I., Agabriel J., Ferlay A., 2016. Influence of the calf presence during milking on dairy performance, milk fatty acid composition, lipolysis, and cheese composition in Salers cow during winter and grazing seasons,Journal of Animal Physiology and Animal Nutrition.

Douëllou T., Delannoy S., Gannet S., Fach P., Loukiadis E., Montel M.C., Thevenot D., 2015. Shiga toxin-producing Escherichia coli strains isolated from dairy products - Genetic diversity and virulence gene profiles, International Journal of food Microbiology, 232; 52-62

Duval P., Chatelard-Chauvin C., Gayard C., Rifa E., Bouchard P., Hulin S., Picque D., Montel M.C., 2016. Microbial dynamics in industrial Blue veined cheeses in different packaging, International Dairy Journal, 56; 198-207

Duval P., Chatelard-Chauvin C., Gayard C., Rifa E., Bouchard P., Hulin S., Delile A., Pollet B., Montel M.C., Picque D., 2016. Changes in biochemical and sensory parameters in industrial blue veined cheeses in different packagings, International Dairy Journal.

Gore, E., Mardon, J., & Lebecque, A. (2016). Draining and salting as responsible key steps in the generation of the acid-forming potential of cheese: Application to a soft blue-veined cheese. Journal of Dairy Science, 99(9), 6927-6936.

Gore E.; Mardon J, Guerinon D.; Lebecque A. (2016) Exploratory study of acid-forming potential of commercial cheeses: impact of cheese type. International Journal of Food Science and Nutrition Volume 99, Issue 9, Pages 6927–6936

Helou, C., Gadonna-Widehem, P., Robert, N., Branlard, G., Thebault, J., Librere, S., Jacquot, S., Mardon, J., Piquet-Pissaloux, A., Chapron, S., Chatillon, A., Niquet-Léridon, C & Tessier, FJ. (2016). The impact of raw materials and baking conditions on Maillard reaction products, thiamine, folate, phytic acid and minerals in white bread. Food & function, 7, 2498-2507.

Kerangart S., Douëllou T., Delannoy S., Fach P., Beutin L., Sergentet-Thévenot D., Cournoyer B., Loukiadis E., Variable tellurite resistance profiles of clinically-relevant Shiga toxin-producing Escherichia coli (STEC) influence their recovery from foodstuffs. Food Microbiology. 2016 Oct;59:32-42.

Monsallier F., Couzy C., Chatelard-Chauvin C., Bouton Y., Feutry F., Verdier-Metz I., Hulin S., Montel, M.C. (2016) Accompagner les producteurs laitiers pour orienter les équilibres microbiens des laits en faveur de la qualité des fromages au lait cru. Innovations Agronomiques, 49, 267-279

Martin B., Coppa M., Verdier-Metz I., Montel M.C., Joy M., Casasùs I., Blanco M. (2016) The contribution of mountain pastures to the link to terroir in dairy and meat products. In: "Mountain pastures and livestock farming facing uncertainly: environmental, technical and socio-economic challenges" Network (p. 105-115). Options Méditerranéennes. Série A: Séminaires Méditerranéens, 116. "Mountain Pastures, Mediterranean Forage Resources (FAO/ESCORENA-CIHEAM)” Network, Zaragoza, Spain, 14-16 june

Roussel C., Cordonnier C., Galia W. , Le Goff O., Thevenot J., Chalancon S., Alric M., Thevenot-Sergent D., Leriche F., Van de Wiele T., Livrelli V., Blanquet-Diot S.(2016) Increased EHEC survival and virulence gene expression indicate an enhanced  pathogenesis upon simulated infant gastrointestinal conditions. Pediatric Research  80, 734–743 

2015

Adrien Nivoliez, Philippe Veisseire, Elina Alaterre, Caroline Dausset, Fabrice Baptiste, Olivier Camarès, Marylise Paquet-Gachinat, Muriel Bonnet, Christiane Forestier, Stéphanie Bornes. Influence of manufacturing processes on cell surface properties of probiotic strain Lactobacillus rhamnosus Lcr35®. Appl Microbiol Biotechnol.

Ait Kaddour, A.; Cuq, B. Potential of near infrared spectroscopy to monitor dough mixing: from crumbly dough to dilute batter, NIR news, 2015. Volume : 23, N° revue : (2) ; 12-17 

Andueza, D.; Mourot, B.P.; Ait Kaddour, A.; Prache, S.; Mourot, J.Inra Prod. Anim., 2015. Utilisation de la spectroscopie dans le proche infrarouge et de la spectroscopie de fluorescence pour estimer la qualité et la traçabilité de la viande. Volume : 28, N° revue : (2) ; 197-208 

Bonnet M., Massard C., Veisseire P., Camares O., Awitor K. O.,2015. Environmental toxicity and Antimicrobial efficiency of titanium dioxide nanoparticles in suspension. Journal of Biomaterials and Nanobiotechnology, 6:213-224.

Bord C., Guerinon D., Lebecque A.(2015) Impact of heating on sensory properties of French Protected Designation of Origin (PDO) blue cheeses. Relationships with physicochemical parameters. Food Science and Technology International - 1,384 (IF 2015)

Chatelard-Chauvin C., Pelissier F., Hulin S., Montel M.C.,2015. Behaviour of Listeria monocytogenes in raw milk Cantal type cheeses during cheese making, ripening and storage in different packaging conditions. Food Control, 54:53-65.

Delbès C., Montel M.C., Irlinger F. (2015) Des communautés microbiennes au service de la qualité des fromages : diversité et dynamique adaptative et fonctionnelle des populations endogènes et ensemencées. Innovations Agronomiques, 44, 69-86.

Delpech P., Bornes S., Alaterre E., Bonnet M., Gagne G., Montel M.C., Delbès C., 2015. Staphylococcus aureus transcriptomic response to inhibition by H2O2-producing Lactococcus garvieae. Food Microbiology, 51:163-170.

Galia W., Mariani-Kurkdjian P., Loukiadis E., Blanquet-Diot S., Leriche F., Brugère H., Thevenot-Sergentet D. (2015). Genome sequence and annotation of a human infection isolate of Escherichia coli O26: H11 involved in a raw milk cheese outbreak. Genome announcements, 3(1), e01568-14.

Picque D, Duval P., Chauvin C., Montel M.C. (2015) L’emballage une contrainte ou une innovation pour les fromages : exemple d’un fromage AOP à pâte persillée ? Innovations Agronomiques, 44, 87-97.

Lerch S., Ferlay A., Graulet B., Cirié C., Verdier-Metz I., Montel M.C., Chilliard Y., Martin B., 2015. Extruded linseeds, vitamin E and plant extracts in corn silage-based diets of dairy cows/Effects on sensory properties of raw milk and uncooked pressed cheese. International Dairy Journal, 51:65-74.

Mardon J., Thiel E., Laniau M., Sijtsema S., Zimmermmann K., Barjolle D.(2015) Motives underlying food consumption in the Western Balkans: consumers’ profiles and public health strategies. International Journal of Public Health. Int J Public Health. 2015 Jul;60(5):517-26 – 2.701 (IF 2014)

Menozzi D.; Halawany-Darson R.; Mora C., Giraud G. (2015). Motives towards traceable food choice: a comparison between French and Italian consumers. Food Control, 49, 40-48, DOI : 10.1016/j.foodcont.2013.09.006. - 2,819 (IF 2013)

Sahraoui Y., Fayolle K., Leriche F., Le Flèche-Matéos A., Sadoun D. (2015). Antibacterial and technological  properties of Lactococcus lactis ssp. lactis KJ660075 strain selected for its inhibitory power against Staphylococcus aureus for cheese quality improving. Journal of Food Science and Technology, 1-10.

Spilmont, M.; Leotoing, L.; Davicco, M.J.; Lebecque, P.; Miot-Noirault, E.; Pillet, P.; Rios, L.; Wittrant, Y.; Coxam, V. Pomegranate Peel Extract Prevents Bone Loss in a Preclinical Model of Osteoporosis and Stimulates Osteoblastic Differentiation in Vitro. Nutrients, 2015. Volume : 7, N° revue : (11) ; 9265-9284 

2014

Almeida M., Hebert A., Abraham A.L., Rasmussen S., Monnet C., Pons N., Delbès C., Loux V., Batto J.M, Leonard P., Kennedy S., Ehrlich S., 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(1): 110.

Montel M.C, Buchin S., Mallet A., Delbès C., Vuitton D.A., Desmasures N., Berthier F., 2014. Traditional cheeses: rich and diverse microbiota with associated benefits. International Journal of Food Microbiology, 177:136-154. (Traduite en Français par Caroline Chatelard-Chauvin et Montel pour diffusion au CNAOL)

Miszczycha S., Thevenot J., Denis S., Callon C., Livrelli V., Alric M., Montel M.C., Blanquet-Diot S., Thevenot-Sergentet D., 2014. Survival of Escherichia coli O26:H11 exceeds that of Escherichia coli O157:H7 as assessed by simulated human digestion of contaminated raw milk cheeses. International Journal of Food Microbiology, 172:40-48.

Callon C., Retureau E., Didienne R., Montel M.C. 2014. Microbial biodiversity in cheese consortia and comparative Listeria growth on surfaces of uncooked pressed cheeses. International Journal of Food Microbiology, 174:98-109.

Farruggia A., Pomiès D., Coppa M., Ferlay A., Verdier-Metz I., Le Morvan A., Bethier A., Pompanon F., Troquier O., Martin B., 2014. Animal performances, pasture biodiversity and dairy product quality: how it works in contrasted mountain grazing systems. Agriculture, Ecosystems and Environment, 185:231-244.

Nivoliez A., Veisseire P., Alaterre E., Dausset C., Baptiste F., Camarès O., Paquet-Gachinat M., Bonnet M., Forestier C., Bornes S., 2014. Influence of manufacturing processess on cell surface properties of probiotic strain Lactobacillus rhamnosus Lcr35®. Applied Microbiology and Biotechnology, 99(1):399-411.

Muller C., Mazelb V., Dausset C., Busignies V., Bornes S., Nivoliez A., Tchoreloff P., 2014. Study of the Lactobacillus rhamnosus Lcr35® properties and genetic stability after compression and, proposition of a model to predict tablet stability. European Journal of Pharmaceutics and Biopharmaceutics, 88(3):787-94.

Jacquot S., Karoui R., Abbas K., Lebecque A., Bord C., Aït-Kaddour A. (2014). Potential of multispectral imager to characterize anisotropic French PDO cheeses: A feasibility study. Eur. Food Res. Technol., 231, (6), 873-882, DOI: 10.1007/s00217-010-1336-1 - 0,877 (IF 2012)

Prevost P., Capitaine M., Gautier Pelissier F., Michelin Y., Jeanneaux P., Fort F., Javelle A., Moiti-Maizi P., Leriche, F., Brunschwig G., Fournier S., Lapeyronie P., Josien E. (2014). Le terroir, un concept pour l'action dans le développement des territoires, VertigO - la revue électronique en sciences de l’environnement, 14, (1), 20 p. DOI : 10.4000/vertigo.14807. Publication de Rang A SHS

Verdier-Metz I., Pradel P., Monsallier F., Montel M.-C. (2014) Effect of post-milking treatment on teat skin and milk microbial diversity of dairy cows. In: Forage resources and ecosystem services (p. 411-414). Options Méditerranéennes. Série A : Séminaires Méditerranéens, 109. JM FAO 2014: Forages resources and ecosystem services provided by Mountain and Mediterranean grasslands and rangelands, Clermont-Ferrand, 24-26 june

Monsallier F., Feutry F., Bouton Y., Convert T., Verdier-Metz I., Montel M.-C. (2014) Are bedding materials a source of useful microorganisms for dairy cow and ewe milk? In: "Mountain Pastures, Mediterranean Forage Resources (FAO/ESCORENA-CIHEAM) and Mountain Cheese" Network (p. 363-363). Options Méditerranéennes. Série A: Séminaires Méditerranéens, 109. JM FAO 2014: Forages resources and ecosystem services provided by Mountain and Mediterranean grasslands and rangelands, Clermont-Ferrand, 24-26 june

Monsallier F., Convert T., Couzy C., Feutry F., Bouton Y., Verdier-Metz I., Chatelard-Chauvin C., Hulin S., Montel M.C. (2014). Démarche d'accompagnement des producteurs de lait engagés dans des productions de fromage sous signe de qualité. 1st International Meeting on Milk Vector Development, Rennes, 21-23 mai

2013

Parapouli M., Delbès C., Kakouri A., Koukkou A.I., Montel M.C., Samelis J., 2013. Characterization of a wild, novel nisin A-producing Lactococcus strain with an L.lactis subsp. cremoris genotype and an L.lactis subsp. lactis phenotype, isolated from Greek raw milk. Applied Environmental Microbiology, 79(11):3476-3484.

Miszczycha S., Perrin F., Ganet S., Jamet E., Tenenhaus-Aziza F., Montel M.C., Thevenot-Sergentet D., 2013. Behavior of different Shiga toxin-producing Escherichia coli serotypes in various experimentally contaminated raw-milk cheeses. Applied and Environmental Microbiology, 79(1):150-158.

Guinard-Flament J., Marnet PG., Verdier-Metz I., Hurtaud C., Montel M.C., Stelwagen K., Pomies D., 2013. Milking as a management tool on dairy farms. INRA Productions Animales, 26(2):193-206.

Delbès C., Miszczycha S., Ganet S., Helinck S., Veisseire P., Pochet S., Thevenot D., Montel M.C., 2013. Behavior of Escherichia coli O26:H11 in the presence of Hafnia alvei in a model cheese ecosystem. International Journal of Food Microbiology, 160(3):212-218.

Wanat N., Austruy A., Joussein E., Soubrand M., Hitmi A., Gauthier-Moussard C., Lenain J.-F., Vernay P., Munch J.-C., Pichon M., 2013. Potentials of Miscanthus x giganteus grown on highly contaminated Technosols. Journal of Geochemical Exploration 126-127, 78-84.

Austruy A., Wanat N., Moussard C., Vernay P., Joussein E., Ledoigt G., Hitmi A., 2013. Physiological impacts of soil pollution and arsenic uptake in three plant species: Agrostis capillaris, Solanum nigrum and Vicia faba. Ecotoxicology & Environmental Safety 90:28-34.

Massard C., Bonnet M., Veisseire P., Sibaud Y., Caudron E., Awitor K. O., 2013. Photokilling of Escherichia coli Using Hybrid Titania Nanoparticles Suspended in an Aqueous Liquid. Journal of Biomaterials and Nanobiotechnology, 4:137-144.

2012

Verdier-Metz I., Monsallier F., Montel M.C., 2012. Contribution of pastures grazed by cattle to dairy microbial fluxes. Fourrages 209:53-58.

Verdier-Metz I., Gagne G., Bornes S., Monsallier F., Veisseire P., Delbès C., Montel M.C., 2012. Cow teat skin, a potential source of diverse microbial populations for cheese production. Applied and Environmental Microbiology, 78(2):326-333.

Montel M.C., Bouton Y., Parguel P. (2012) Ecosystèmes des laits et des fromages au lait cru – enjeux pour leur maîtrise. 19èmes Rencontres autour des Recherches sur les Ruminants, 233-240. Paris : Institut de l'Elevage – INRA

Monsallier F., Verdier-Metz I., Agabriel C., Martin B., Montel M.C., 2012. Variability of microbial teat skin flora in relation to farming practices and individual dairy cow characteristics. Dairy Science & Technology, 92(3):265-278.

Mirade P.S., Perret B., Guillemin H., Picque D., Desserre B., Montel M.C., Corrieu G., 2012. Quantifying energy savings during cheese ripening after implementation of sequential air ventilation in an industrial cheese making plant. Energy, 46(1):248-258.

Irlinger F., Yung S.A., Sarthou A.S., Delbès 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(3):332-338.

Didienne R., Defargues C., Callon C., Meylheuc T., Hulin S., Montel M.C., 2012. Characteristics of microbial biofilm on wooden vats ('gerles') in PDO Salers cheese. Int J Food Microbiology, 156(2):91-101.

Delbès C., Pochet S., Helinck S., Veisseire P., Bord C., Lebecque A., Coton M., Desmasures N., Coton E., Irlinger F., 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(1):74-82.

Coton M., Delbès C., Irlinger F., Desmasures N., 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(1):88-98.

Coppa M., Ferlay A., Monsallier F., Verdier-Metz I., Pradel P., Didienne R., Montel M.C., Pomiès D., Martin B., Farruggia A., 2012. How does the pasture system affect the nutritional and sensory properties of dairy products? Fourrages (209):33-41.

Peyretaillade E., Parisot N., Polonais V., Terrat S., Denonfoux J., Dugat-Bony E., Wawrzyniak I., Biderre-Petit C., Mahul A., Rimour S., Gonçalves O., Bornes S., Delbac F., Chebance B., Duprat S., Samson G., Katinka M., Weissenbach J., Wincker P., Peyret P, 2012. Annotation of microsporidian genomes using transcriptional signals. Nat Commun, 3:1137.

Nivoliez A., Camares O., Paquet-Gachinat M., Bornes S., Forestier C., Veisseire P., 2012. Influence of manufacturing processes on in vitro properties of the probiotic strain Lactobacillus rhamnosus Lcr35®. J. Biotechnol, 160(3-4):236-241.

2011

Isabelle Verdier-Metz, Geneviève Gagne, Stéphanie Bornes, Françoise Monsallier, Philippe Veisseire, Céline Delbès-Paus, Marie-Christine Montel. Cow teat skin, a potential source of diverse microbial populations for cheese production. AEM. https://aem.asm.org/content/78/2/326

Verdier-Metz I., Monsallier F., Bornes S., Gagne G., Delbès-Paus C., Montel M.C. 2011. Biodiversity and factors of variation of microbial flora on the teats of dairy cows. 10th International Meeting on Mountain cheese Dronero (CN), Italy 14-15 september 2011

Coppa  M., Verdier-Metz I., Ferlay A., Pradel P., Didienne R., Farruggia A., Montel M.C., Martin M.C. 2011. Sensory properties of cheese from different grazing systems on upland pastures compared to hay-diet. 16th Meeting of the FAO-CIHEAM Mountain Pastures Network Krakow, Poland 25-27 may 2011

Guiadeur M., Verdier-Metz  I., Monsallier F., Agabriel J., Cirié C., Montel M.C., Martin B. 2011. Traditional milking of Salers cows: influence of removing calf on cheese making ability of milk in comparison to Holstein cows. 10th International Meeting on Mountain cheese Dronero (CN), Italy 14-15 september 2011

Montel M.C. (2011). Microbial ecology in service of raw milk moutain cheeses. 10th International Meeting on Mountain cheese Dronero (CN), Italy 14-15 september 2011, 79-81

Samelis J., Bleicher A., Delbes C., Kakouri A., Neuhaus K., Montel M.C., 2011. FTIR-based polyphasic identification of lactic acid bacteria isolated from traditional Greek Graviera cheese. Food Microbiology, 28(1):76-83.

Picque D., Leclercq-Perlat M.N., Guillemin H., Cattenoz T., Corrieu G., Montel M.C., 2011. Impact of packaging on the quality of Saint-Nectaire cheese. International Dairy Journal, 21(12):987-993.

Intorre F., Foddai M.S., Azzini E., Martin B., Montel M.C., Catasta G., Toti E., Finotti E., Palomba L., Venneria E., 2011. Differential effect of cheese fatty acid composition on blood lipid profile and redox status in normolipidemic volunteers: a pilot study. International Journal of Food Sciences and Nutrition, 62(6):660-669.

Coppa M., Verdier-Metz I., Ferlay A., Pradel P., Didienne R., Farruggia A., Montel M.C., Martin B., 2011. Effect of different grazing systems on upland pastures compared with hay diet on cheese sensory properties evaluated at different ripening times. International Dairy Journal, 21(10):815-822.

Coppa M., Ferlay A., Monsallier F., Verdier-Metz I., Pradel P., Didienne R., Farruggia A., Montel M.C., Martin B., 2011. Milk fatty acid composition and cheese texture and appearance from cows fed hay or different grazing systems on upland pastures. J Dairy Sci, 94(3):1132-1145.

Callon C., Saubusse M., Didienne R., Buchin S., Montel M.C., 2011. Simplification of a complex microbial antilisterial consortium to evaluate the contribution of its flora in uncooked pressed cheese. Int J Food Microbiol, 145(2--3):379-389.

Callon C., Picque D., Corrieu G., Montel M.C., 2011. Ripening conditions: A tool for the control of Listeria monocytogenes in uncooked pressed type cheese. Food Control, 22(12):1911-1919.

2010

Retureau E., Callon C., Didienne R., Montel M.C., 2010. Is microbial diversity an asset for inhibiting Listeria monocytogenes in raw milk cheeses? Dairy Science & Technology 90(4):375-398.

Delbès C., Dorchies G., Chaabna Z., Callon C., Montel M.C., 2010. Contribution of hydrogen peroxide to the inhibition of Staphylococcus aureus by Lactococcus garvieae in interaction with raw milk microbial community. Food Microbiology, 27(7):924-932.

Zindy P., Halawany-Darson R., Hauwy A. Perception et attitude des consommateurs vis-à-vis des produits de terroir : focus sur les fromages de terroir. (article soumis fin 2016 – accepté en janvier et publication prévue en 2017 dans la revue INRA Productions Animales)