Fanny Canon

Positive Interactions between Lactic Acid Bacteria Promoted by Nitrogen-Based Nutritional Dependencies

A. Thierry, M. Maillard, G. Henry, 2021, Applied and environmental microbiology.

The stressing life of Lactobacillus delbrueckii subsp. bulgaricus in soy milk.

G. Jan, J. Jardin, V. Briard-Bion, 2022, Food microbiology.

Positive Interactions Between Lactic Acid Bacteria Could Be Mediated by Peptides Containing Branched-Chain Amino Acids

A. Thierry, J. Jardin, V. Briard-Bion, 2022, Frontiers in Microbiology.

Function-Driven Design of Lactic Acid Bacteria Co-cultures to Produce New Fermented Food Associating Milk and Lupin

M. Mariadassou, H. Falentin, A. Thierry, 2020, Frontiers in Microbiology.

Data from a proteomic comparative analysis highlight differential adaptation of Lactobacillus delbrueckii subsp. bulgaricus to cow milk versus to soy milk environments

G. Jan, J. Jardin, V. Briard-Bion, 2022, Data in brief.

Understanding the Mechanisms of Positive Microbial Interactions That Benefit Lactic Acid Bacteria Co-cultures

A. Thierry, Thibault Nidelet, V. Gagnaire, 2020, Frontiers in Microbiology.

Mixed dairy and plant-based yogurt alternatives: Improving their physical and sensorial properties through formulation and lactic acid bacteria cocultures

A. Thierry, M. Maillard, M. Famelart, 2022, Current research in food science.

Mixing milk, egg and plant resources to obtain safe and tasty foods with environmental and health benefits

Y. Le Loir, S. Deutsch, G. Jan, 2021 .