Yann DEMARIGNY

Professor and researcher in microbiology, food microbiology, dairy technology, and sensory analysis

Expertise

Microbiology, food microbiology, dairy technology and sensory analysis, fermentation

Research unit

BioDyMIA

Keywords

Food microbiology, food and dairy technology, experimental design, and sensory analysis.

Ongoing or recently completed projects

SMARTIB project (since 2023) : Online monitoring of fermenters using spectral methods and other sensors to optimize processes. Project led by ADISSEO in partnership with a consortium of companies, UCBL1, and Isara (BioDyMIA)
Use of the Néose® sensor (portable electronic nose) to monitor the aromatic quality of Comté cheese during ripening. Led in partnership with the CIGC
Development of strains to combat weeds on sports turf : project led in association with the company Team Green
Development of innovative fermented products : development of a texturizing strain used as an ingredient in food production
Improvement of the preservation of fresh food products without additives. Project sponsored by an industrial partner

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 lactic-dominant cheese models. (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)
César Rodriguez Fano (2024-2027): Study of a fermentation stage using spectral methods for its optimization (UCB Lyon I)

Professional experience and education

1997 : PhD in Food Science, specializing in Microbiology (University of Burgundy Franche Comté)
2012 : Accreditation to supervise research (UCB Lyon1)
2018 : Coordinator of the ISARA AgroLab platform, bringing together laboratories specializing in microbiology, chemistry, physics, biology, automation, and food technology: 11 teachers, teacher-researchers, and technicians
SST / PSSM

Latest publications

Article in a journal

2022

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.

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.

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.

2021

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.

2020

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.

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.

2019

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.

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