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Yann Demarigny
Yann Demarigny
Associate professor in microbiology, food microbiology
Expertise
Microbiology, food microbiology, food and dairy technology, sensory analysis
Research Unit
BioDyMIA
Key Words
Microbiology, food microbiology, food and dairy technology, sensory analysis
Research projects
- ValPro (2017-2020) : fermentation of by-products from fruit and vegetable plants: lactic acid and aromatic coumpond production. This project was built thanks to the help of TerraIsara and five industrial partners: Pierre Martinet, Florette, Philibertsavours, Charles&Alice, Lustucru
- Neose® : use of an electronic tool to evaluate the aromatic balance of aqueous fermented food products (2018-2021)
- Development of innovating fermented food products
PhD strudents graduated in the Lab
- Marion Dalmasso (2006-2009) : Influence of the backslopping practice on the complexity of natural whey starters. Development of a tome like cheese model and a lacid acid goat cheese model. (Savoie University)
- Annabelle Vera (2008-2011) : Study of the influence of the sourdough ecosystem. Role of the size of the fermentation bulk on the physico-chemical and microbiological composition of the natural starter (UCB Lyon 1)
- Laetitia Gemelas (2012-2015) : Développement de levains de bactéries lactiques destinés à l’aromatisation des produits de pâtisserie, boulangerie et viennoiserie (UCB Lyon 1)
- Laetitia Gemelas (2012-2015) : Development of an aromatic lactic acid bacteria starter to be used to make pastry and bakery products (UCB Lyon 1)
Work experiences and studies
- 2012: Habilitation à Diriger les Recherches (UCB Lyon1)
- 2009: leader of the food microbiology lab
- 2012: professional research thesis (UCB Lyon 1)
Latest publications
Journal articles
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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- Kostov Georgi, 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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