Home > Research > Research units > Research Unit BioDyMIA > The Researcher and Teacher Yann Demarigny
The Researcher and Teacher Yann Demarigny
Yann Demarigny
Associate professor in microbiology, food microbiology, dairy technology and sensory analysis
Expertise
Microbiology, food microbiology, dairy and food technology, sensory analysis, fermentations
Research Unit
BioDyMIA
Key Words
Food microbiology, dairy and food technology, experimental design and sensory analysis
Ongoing research projects or lately completed
- SMARTIB project (since 2023): On-line Fermenter monitoring using spectral methods and other sensors for process optimisation. Project led by ADISSEO and involving a consortium of companies, UCBL1 and Isara (BioDyMIA).
- Use of the NeOse® apparatus (portable electronic nose) monitoring the aromatic quality of Comtés during the ripening phase. Project supported by CIGC
- Development of strains to combat weeds on sports pitches: project carried out in association with the company Team Green.
- Development of innovating food ingredients: use of a bacterial strain able to produce sticky substances to improve the texture of food products
- Increase of the shelf life of food products made without any antimicrobial compounds. Project supported by food producers
PHD followed in the microbiology Lab
- Marion Dalmasso (2006-2009): Influence of the backslopping practice on the microbial composition of natural whey starters. Application to two cheese model systems: Tome and goat milk type cheeses (Université de Savoie)
- Annabelle Verra (2008-2011): Effect of scale-up on the fermentation step; focus on physico-chemical and microbial parameters (UCB Lyon1)
- Laetitia Gemelas (2012-2015): Use of lactic acid bacteria to improve the aromatic quality of patisserie, viennoiserie and bakery products (UCB Lyon 1)
- Justine Godart (2017-2020) : Fermentation to enhance the value of by-products from the agri-food industry (UCB Lyon 1)
- César Rodriguez Fano (2024-2027): Study of a fermentation step using spectral methods for its optimisation (UCB Lyon I)
Professional experience and studies
- 1997: PHD in Food Science and Microbiology (Université de Bourgogne – Franche Comté)
- 2012: Accreditation to conduct research (UCB Lyon1)
- 2018: team leader of the AgroLab technical centre of Isara, which includes the following labs: microbiology, chemistry, physic, biology, automation, food technology. 11 teachers, researchers and technicians
- Work place first aider
Latest publications
Journal articles
2023
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- Mojtaba Azari-Anpar, Pascal Degraeve, Sandrine Ecochard, Kambiz Jahanbin, Ali Assifaoui, et al.. Effect of the interaction of nisin Z with various polysaccharides on its antibacterial activity. Food Control, 2023, 152, pp.109874. ⟨10.1016/j.foodcont.2023.109874⟩. ⟨hal-04150006⟩
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2022
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- Mojtaba Azari-Anpar, Pascal Degraeve, Nadia Oulahal, Isabelle Adt, Kambiz Jahanbin, et al.. Interaction of Escherichia coli heat-labile enterotoxin B-pentamer with exopolysaccharides from Leuconostoc mesenteroides P35: Insights from surface plasmon resonance and molecular docking studies. Food Bioscience, 2022, 50 (A), pp.102058. ⟨10.1016/j.fbio.2022.102058⟩. ⟨hal-03826849⟩
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- Rym Nouria Benamara, Meryem Benahmed, Kada Ibri, Boumediene Moussa Boudjemaa, Yann Demarigny. Algerian extra hard cheese of Klila: a review on the production method, and microbial, organoleptic, and nutritional properties. Journal of Ethnic Foods, 2022, 9, pp.41. ⟨10.1186/s42779-022-00157-0⟩. ⟨hal-03826718⟩
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- Pauline Claus, Thomas Cattenoz, Sophie Landaud, Stéphane Chaillou, Anne-Claire Peron, et al.. Discrimination of spoiled beef and salmon stored under different atmospheres by an optoelectronic nose. Comparison with GC-MS measurements. Future Foods, 2022, 5, pp.100106. ⟨10.1016/j.fufo.2021.100106⟩. ⟨hal-03708769⟩
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2021
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- Yann Demarigny, Elodie Legrand, Julia Sanchez, Arnaud Hallier, Nathalie Laurent, et al.. Utilisation of a Portable Electronic Nose, NeOse Pro, to Follow the Microbial Fermentation of a Yoghurt. Food and Nutrition Sciences, 2021, 12 (01), pp.90-105. ⟨10.4236/fns.2021.121008⟩. ⟨hal-03708795⟩
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2020
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- Georgi Kostov, Rositsa Denkova-Kostova, Zapryana Denkova, Nenko Nenov, Vesela Shopska, et al.. Biopreservation of emulsified food and cosmetic products by synergistic action of probiotics and plant extracts: a Franco-Bulgarian perspective. Food Science and Applied Biotechnology, 2020, 3 (2), pp.167. ⟨10.30721/fsab2020.v3.i2.93⟩. ⟨hal-03599290⟩
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- Abir Maalaoui, Abdesselem Trimeche, Pierre-Guy Marnet, Yann Demarigny. Use of Lactococcus lactis Subsp. Lactis Strains to Inhibit the Development of Pathogens. Food and Nutrition Sciences, 2020, 11, pp.98-112. ⟨10.4236/fns.2020.112009⟩. ⟨hal-02500976⟩
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2019
- ref_biblio
- Justine Godard, Yann Demarigny. Selection of Lactobacillus paracasei strains from grated carrots by-products for L-lactic acid production. International Journal of Applied Microbiology and Biotechnology Research, 2019, 7 (7), pp.106-116. ⟨10.33500/ijambr.2019.07.013⟩. ⟨hal-03821559⟩
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