Know more

Our use of cookies

Cookies are a set of data stored on a user’s device when the user browses a web site. The data is in a file containing an ID number, the name of the server which deposited it and, in some cases, an expiry date. We use cookies to record information about your visit, language of preference, and other parameters on the site in order to optimise your next visit and make the site even more useful to you.

To improve your experience, we use cookies to store certain browsing information and provide secure navigation, and to collect statistics with a view to improve the site’s features. For a complete list of the cookies we use, download “Ghostery”, a free plug-in for browsers which can detect, and, in some cases, block cookies.

Ghostery is available here for free: https://www.ghostery.com/fr/products/

You can also visit the CNIL web site for instructions on how to configure your browser to manage cookie storage on your device.

In the case of third-party advertising cookies, you can also visit the following site: http://www.youronlinechoices.com/fr/controler-ses-cookies/, offered by digital advertising professionals within the European Digital Advertising Alliance (EDAA). From the site, you can deny or accept the cookies used by advertising professionals who are members.

It is also possible to block certain third-party cookies directly via publishers:

Cookie type

Means of blocking

Analytical and performance cookies

Realytics
Google Analytics
Spoteffects
Optimizely

Targeted advertising cookies

DoubleClick
Mediarithmics

The following types of cookies may be used on our websites:

Mandatory cookies

Functional cookies

Social media and advertising cookies

These cookies are needed to ensure the proper functioning of the site and cannot be disabled. They help ensure a secure connection and the basic availability of our website.

These cookies allow us to analyse site use in order to measure and optimise performance. They allow us to store your sign-in information and display the different components of our website in a more coherent way.

These cookies are used by advertising agencies such as Google and by social media sites such as LinkedIn and Facebook. Among other things, they allow pages to be shared on social media, the posting of comments, and the publication (on our site or elsewhere) of ads that reflect your centres of interest.

Our EZPublish content management system (CMS) uses CAS and PHP session cookies and the New Relic cookie for monitoring purposes (IP, response times).

These cookies are deleted at the end of the browsing session (when you log off or close your browser window)

Our EZPublish content management system (CMS) uses the XiTi cookie to measure traffic. Our service provider is AT Internet. This company stores data (IPs, date and time of access, length of the visit and pages viewed) for six months.

Our EZPublish content management system (CMS) does not use this type of cookie.

For more information about the cookies we use, contact INRA’s Data Protection Officer by email at cil-dpo@inra.fr or by post at:

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

Home page

Publications of the BioMiP team

Publications of the BioMiP team from 2008-2013, in peer-reviewed scientific journals and book chapters.

Peer-reviewed scientific journals

2013

  1. BOUIX M., GHORBAL S. 2013. Rapid enumeration of Oenococcus oeni during malolactic fermentation by flow cytometry. Journal of Applied Microbiology. 114:1075-1081.
  2. CLARK A., MORRIS G.J., FONSECA F., MURRAY B.J., ACTON E., PRICE H.C. 2013. A low temperature limit for life on earth. PLoS ONE in press. 
  3. DETERRE S., ALBET J., JOULIA X., BAUDOUIN O., GIAMPAOLI P., DECLOUX M., ATHÈS V. 2013. Vapour-liquid equilibria measurements of bitter orange aroma compounds at infinite dilution in boiling hydro-alcoholic solutions at 101.3 kPa. Journal of Chemical and Engineering Data. 57:3344-3356. 
  4. GAUTIER J., PASSOT S., PÉNICAUD C., GUILLEMIN H., CENARD S., LIEBEN P., FONSECA F. 2013. A low membrane lipid phase transition temperature is associated to a high cryotolerance of Lactobacillus delbrueckii subsp.bulgaricus CFL1. Journal of Dairy Science. 96:5591-5602.
  5. MORAKUL S., MOURET J.R., NICOLLE P., AGUERA E., SABLAYROLLES J.M., ATHES V. 2013. A dynamic analysis of higher alcohol and ester release during winemaking fermentations. Food and Bioprocess Technology. 6:818-827.

2012

  1. ANTELO L.T., PASSOT S., FONSECA F., TRELEA I.C., ALONSO A.A. 2012. Towards optimal operation conditions of freeze-drying processes via a multi-level approach. Drying Technology. 30:1432–1448.
  2. FLORENCE A.C.R., BÉAL C., SILVA R.C., BOGSAN C.S.B., PILLEGGIA A.L.O.S., GIOIELLIA L.A., OLIVEIRA M.N. 2012. Fatty acid profile, trans-octadecenoic, α-linolenic and conjugated linoleic acid contents differing in certified organic and conventional probiotic fermented milks. Food Chemistry. 135:2207–2214.
  3. MORRIS G.J., ACTON E., MURRAY B., FONSECA F. 2012. Freezing injury: the special case of the sperm cell. Cryobiology. 64:71-80.
  4. MOURET J.R., MORAKUL S., NICOLLE P., ATHES V., SABLAYROLLES J.M. 2012. Gas-liquid transfer of aroma compounds during winemaking fermentations. LWT-Food Science and Technology. 49:238-244.
  5. PASSOT S., CENARD S., DOUANIA I., TRELEA I.C., FONSECA F. 2012. Critical water activity and amorphous state for optimal preservation of lyophilized lactic acid bacteria. Food Chemistry. 132:1699–1705.

2011

  1. DUPUY A., ATHES V., SCHENK J., JENELTEN U., SOUCHON I. 2011. Experimental and theoretical considerations on breakthrough pressure in membrane-based solvent extraction: Focus on citrus essential oil/hydroalcoholic solvent systems with low interfacial tension. Journal of Membrane Science. 378 203– 213.
  2. DUPUY A., ATHES V., SCHENK J., JENELTEN U., SOUCHON I. 2011. Solvent extraction of highly valuable oxygenated terpenes from lemon essential oil using a polypropylene membrane contactor: potential and limitations. Flavour and Fragrance Journal. 26:192–203.
  3. EL ARBI A., GHORBAL S., DELACROIX-BUCHET A., BOUIX M. 2011. Assessment of the dynamics of the physiological state of Lactococcus lactis ssp.cremoris SK11 during growth by flow cytometry. Journal of Applied Microbiology. 111:1205-1211.
  4. MALEK R., EL ATTAR A., MOHAMED M., ANWAR S., EL SODA M., BÉAL C. 2011. Technological and safety properties display biodiversity among enterococci isolated from two Egyptian cheeses, “Ras” and “Domiati”. International Journal of Food Microbiology. 153:314-322.
  5. MORAKUL S., MOURET J.R., NICOLLE P., TRELEA I.C., SABLAYROLLES J.M., ATHES V. 2011. Modelling of the gas–liquid partitioning of aroma compounds during wine alcoholic fermentation and prediction of aroma losses. Process Biochemistry. 46:1125-1131.
  6. ROGER P., DELETTRE J., BOUIX M., BÉAL C. 2011. Characterization of Streptococcus salivarius growth and maintenance in artificial saliva. Journal of Applied Microbiology. 111:631-641.
  7. ROGER P., HARN-ARSA S., DELETTRE J., BÉAL C. 2011. Salivary enzymes and expired air affect Streptococcus salivarius growth and physiological state in complemented artificial saliva. Archives of Microbiology. 193:905-910.
  8. STREIT F., ATHES V., BCHIR A., CORRIEU G., BEAL C. 2011. Microfiltration conditions modify Lactobacillus bulgaricus cryotolerance in response to physiological changes. Bioprocess and Biosystems Engineering. 34  197-204.
  9. WANG Y., DELETTRE J., CORRIEU G., BÉAL C. 2011. Starvation induces physiological changes that act on the cryotolerance of Lactobacillus acidophilus RD758. Biotechnology Progress. 27:342-350.

2010

  1. AGUERA E., ATHES V., BES M., CAILLE S., COTTEREAU P., ESCUDIER J.L., MIKOLAJCZAK M., ROY A., SABLAYROLLES J.M., SAMSON A., SOUCHON I., VIDAL J. 2010. Réduction de la teneur en alcool des vins : étude comparative de différentes technologies. Bulletin de l'OIV. 83:31-42.
  2. BES M., AGUERA E., ATHES V., CADIERE A., COTTEREAU P., DEQUIN S., MIKOLAJCZAK M., ROY A., SABLAYROLLES J.M., SOUCHON I., SAMSON A., ESCUDIER J.L. 2010. Microbiological and technological strategies for production of wines with a decreased content of alcohol. Revue des Oenologues:9-11.
  3. CHASSAGNE-BERCES S., FONSECA F., CITEAU M., MARIN M. 2010. Freezing protocol effect on quality properties of fruit tissue according to the fruit, the variety and the stage of maturity. LWT-Food Science and Technology. 43:1441-1449.
  4. CHASSAGNE-BERCES S., GUILLON F., DEVAUX M.-F., TRAORE A., PIGORINI G., GAUCEL S., MARIN M., FONSECA F. 2010. Characterization of Water Mobility and Ice Crystallisation in Plant Tissue During Freezing. Cryoletters. 31:179.
  5. DUQUENNE M., FLEUROT I., AIGLE M., DARREGO C., BOREZEE-DURANT E., DERZELLE S., BOUIX M., DEPERROIS-LAFARGE V., DELACROIX-BUCHET A. 2010. A toolbox to quantify staphylococcal enterotoxins gene expression during cheese making. Applied and Environmental Microbiology. 76:1367-1374.
  6. MORAKUL S., ATHES V., MOURET J.R., SABLAYROLLES J.M. 2010. Comprehensive Study of the Evolution of Gas-Liquid Partitioning of Aroma Compounds during Wine Alcoholic Fermentation. Journal of Agricultural and Food Chemistry. 58:10219-10225.
  7. RAULT A., BOUIX M., BÉAL C. 2010. Cryotolerance of Lactobacillus delbrueckii subsp.bulgaricus CFL1 is influenced by the physiological state during fermentation. International Dairy Journal 20:792-799.
  8. STREIT F., CORRIEU G., BÉAL C. 2010. Effect of centrifugation conditions on the cryotolerance of Lactobacillus bulgaricus CFL1. Food and Bioprocess Technology 3:36-42.
  9. YAO W., SIMONNET C., BOUBETRA A., LE FOLL A.P., BOUIX M. 2010. Validation of a rapid method for Salmonella detection in food products by flow cytometer. Sciences des Aliments. 28:415-429.

2009

  1. CHASSAGNE-BERCES S., MARIN M., GUILLON F., DEVAUX M.-F., LAHAYE M., PIGORINI G., FONSECA F. 2009. Observation à différentes échelles de l'effet de la congélation sur la texture de la pomme. Revue Générale du Froid 10989:47-54.
  2. CHASSAGNE-BERCES S., POIRIER C., DEVAUX M.-F., FONSECA F., LAHAYE M., PIGORINI G., GUILLON F. 2009. Changes in texture, cellular structure and cell wall composition in apple tissue as a result of freezing. Food Research International 42:788-797.
  3. GAVACH M., SAGNE C., FARGUES C., BOUIX M., DECLOUX M., LAMELOISE M.L. 2009. Assessing reverse osmosis for water recycling in alcoholic fermentation processes. International Journal of Chemical Reactor Engineering. 7:A73.
  4. 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.
  5. PASSOT S., TRÉLÉA I.C., MARIN M., GALAN M., MORRIS G.J., FONSECA F. 2009. Effect of controlled ice nucleation on primary drying stage and protein recovery in vials cooled in a modified freeze-dryer. Journal of Biomechanical Engineering-Transactions of the ASME. 131:0745111-5.
  6. RAULT A., BOUIX M., BÉAL C. 2009. Fermentation pH influences the dynamic of Lactobacillus bulgaricus CFL1 physiological state during pH-controlled cultures. Applied and Environmental Microbiology. 75:4374-4381.
  7. TRELEA I.C., PASSOT S., MARIN M., FONSECA F. 2009. Model for heat and mass transfer in freeze-drying of pellets. Journal of Biomechanical Engineering-Transactions of the ASME. 131:074501:1-4.

2008

  1. ATHÈS V., PARICAUD P., ELLAITE M., SOUCHON I., FÜRST W. 2008. Vapour-liquid equilibria of aroma compounds in hydroalcoholic solutions: Measurements with a recirculation method and modelling with the NRTL and COSMO-SAC approaches. Fluid Phase Equilibria. 265:139-154.
  2. DIBAN N., ATHES V., BES M., SOUCHON I. 2008. Ethanol and aroma compounds transfer study for partial dealcoholization of wine using membrane contactor. Journal of Membrane Science. 311:136-146.
  3. HAYOUNI A., BOUIX M., ABEDRABBA M., HAMDI M. 2008. Mechanism of action of Melaleuca armillaris Sm. essential oil on six LAB strains as assessed by multiparametric flow cytometry and automated microtiter-based assay. Food Chemistry. 111:707-718.
  4. HAYOUNI A., CHRAIEF I., ABEDRABBA M., BOUIX M., LEVEAU J.Y., HAMDI M. 2008. Tunisian Salvia officinalis L. and Shinus molle L. essential oils: their compositions and their preservation effects against Salmonella inoculated in minced beef meat. International Journal of Food Microbiology. 125:241-251.
  5. RAULT A., BOUIX M., BÉAL C. 2008. Dynamic analysis of Lactobacillus delbrueckii subsp.bulgaricus CFL1 physiological characteristics during fermentation. Applied Microbiology and Biotechnology. 81:559-570.
  6. STREIT F., DELETTRE J., CORRIEU G., BÉAL C. 2008. Acid adaptation of Lactobacillus delbrueckii subsp.bulgaricus induces physiological responses at membrane and cytosolic levels that improves cryotolerance. Journal of Applied Microbiology. 105:1071-1080.
  7. TSACHAKI M., GADY A.-L., KALOPESAS M., LINFORTH R.S.T., ATHÈS V., MARIN M., TAYLOR A.J. 2008. Effect of Ethanol, Temperature, and Gas Flow Rate on Volatile Release from Aqueous Solutions under Dynamic Headspace Dilution Conditions. Journal of Agricultural and Food Chemistry. 56:5308-5315.

Book chapters

2013

  1. SPINNLER H.E., ZAGOREC M., CHRISTIAENS S. 2013. Vers une réglementation appropriée des flores protectrices. In Zagorec M.,  Christiaens S. (ed.). flores protectrices pour la conservation des aliments Editions Quae, Paris

2012

  1. BÉAL C., CHAMMAS G. 2012. Production of laban. In Hui Y.H.,  Özgül Evranuz E. (ed.). Handbook of animal-based fermented food and beverage technology. CRC Press, Boca Raton, Florida, USA, 181-211.

2011

  1. GAVACH M., FARGUES C., BOUIX M., LAMELOISE M.L. 2011. Assessing reverse osmosis and ion-exchange for condensates recycling in fermentation.InAntizar-Ladislao B.,  Sheikolami R. (ed.). Water Production and Wastewater Treatment. Nova Science Publishers, 253-268. 

2010

  1. PASSOT S., TRÉLÉA I.C., MARIN M., FONSECA F. 2010. The relevance of thermal properties for improving formulation and cycle development: Application to freeze-drying of proteins.InRey L.,  May J.C. (ed.). Freeze-Drying/Lyophilization of Pharmaceuticals and Biological Products, 3rd Edition. Informa Healthcare USA Inc, New York 

2009

  1. MARIN M., PASSOT S., FONSECA F., TRELEA I.C. 2009. Optimization of Freeze-Drying Process Applied to Food and Biological Products: From Response Surface Methodologies to an Interactive Tool. In Erdoğdu F. (ed.). Optimization in Food Engineering, 415-427.
  2. PASSOT S., TRELEA I.C., MARIN M., FONSECA F. 2009. The relevance of the thermal properties for improving formulation and cycle development: Application on freeze-drying of proteins. In Rey L.,  May J.C. (ed.). Freeze-drying / lyophilization of pharmaceuticals and biological products. Informa Publishing, New York, 140-168.

2008

  1. BÉAL C., MARIN M., FONTAINE E., FONSECA F., OBERT J.P. 2008. Production et conservation des ferments lactiques et probiotiques. In Corrieu G.,  Luquet F.M. (ed.). Bactéries lactiques : de la génétique aux ferments. Lavoisier
  2. 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.
  3. 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
  4. MARIN M., PASSOT S., FONSECA F., TRELEA I.C. 2008. Optimization of freeze-drying process applied to food and biological products: from response surface methodologies to an interactive tool.InErdogdu F. (ed.). Optimization in food engineering. Taylor and Francis, 413-420.