The BioDyMIA Research Unit focuses on the microbial ecology of fermented food products and the development of their sensory characteristics.
Themes
Study of the link between the typical characteristics of fermented products and microflora
Valorization of agri-food by-products through fermentation
Validation of innovative analytical techniques: portable electronic nose, microscopic device
Culture in a biofermenter of a symbiotic association of entomotoxic nematodes and bacteria
Use of lactic acid bacteria for biopreservation
Doctorates defended within the laboratory
Marion Dalmasso (2006-2009): Study of the influence of inoculation on the complexity of sourdough cultures. Application to uncooked pressed cheese and mixed cheese models with a predominantly lactic culture. (University of Savoie)
Annabelle Vera (2008-2011): Study of the sourdough ecosystem in bread making. Impact of fermentation scale on the physicochemical and microbiological composition of sourdoughs (UCB Lyon 1)
Laetitia Gemelas (2012-2015): Development of lactic acid bacteria sourdoughs for flavoring pastries, breads, and Viennese pastries (UCB Lyon 1)
Justine Godart (2017-2020): Fermentation for the recovery of agri-food industry by-products (UCB Lyon 1)
Current projects
ValPro Project (2017-2020): valorization of plant by-products from the agri-food industry: production of lactic acid and aromatic compounds. Project led by Terra Isara with the support of five industrial partners: Pierre Martinet, Florette, Philibertsavours, Charles&Alice, Lustucru
Use of the Néose® sensor to monitor the aromatic quality of highly hydrated products. (2018-2021). Project by Aryballe in partnership with INRA
