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Research Unit BioDyMIA

BIOENGINEERING AND MICROBIAL DYNAMICS AT FOOD INTERFACES (cohabilited team n°3733 Isara – University of Lyon 1)

BioDyMIA is developing activities from basic research to applicative goals, thorough studying the mechanisms involved in the biopreservation of foods. Biopreservation concepts are based on the exploitation of the antimicrobial activity of natural extracts, molecules or biological agents (microorganisms such as those contributing to the preservation of traditional fermented foods or bacteriophages). This allows BioDyMIA to propose innovative approaches inspired from the observation of interactions between microorganisms and their environment.

Finding application fields of these innovative biopreservation routes implies:
• In-depth understanding of the mechanisms of biopreservation of traditional foods
• Design of innovative materials to improve food microbial safety (for example antimicrobial packaging).


  • Marion Dalmasso (2006-2009) : Etude de l’influence du repiquage sur la complexité des lactosérums levains. Application aux modèles fromagers de type pâte pressée non cuite et de type mixte à dominante lactique. (Université de Savoie)
  • Annabelle Vera (2008-2011) : Etude de l’écosystème levain de panification. Incidence de l’échelle de fermentation sur la composition physico-chimique et microbiologique des levains (UCB Lyon1)
  • Laetitia Gemelas (2012-2015) : Développement de levains de bactéries lactiques destinés à l’aromatisation des produits de pâtisserie, boulangerie et viennoiserie (UCB Lyon 1)
  • Justine Godart (2017-2020) : Les fermentations au service de la valorisation des sous-produits de l’industrie agro-alimentaire (UCB Lyon 1)

Projects ongoing

  • Projet ValPro (2017-2020) : valorisation des sous-produits végétaux issus de l’agroalimentaire : production d’acide lactique et de composés aromatique. This project is supported by Terra Isara in collaboration with 5 companies : Pierre Martinet, Florette, Philibertsavours, Charles&Alice, Lustucru
  • Using the sensor Néose® for monitoring the aromatic quality oh highly hydrated products. (2018-2021). Aryballe project in collaboration with l’INRA
  • Development of innovative fermented products.

Last Publications

  • Demarigny Y (2012). International of Food Science and Technology, 47 : 2469-2476
  • Ly-Chatain MH et al., (2011). International Journal of Microbiology and Biotechnology, DOI : 10.1155/2011/54369
  • Dalmasso M et al., (2009). Food Science and Technology International, 14 : 469-477
  • Vera A. et al , (2009). Food Microbiology, 26 : 728-733
  • Dalmasso M. et al., (2008). International Journal of Dairy Science,3(3) : 117-130.


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