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Dernière mise à jour : Mai 2018

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What research on bacteria food interest?

In-house research with academic and private partners


PROFIL project (2014-2020)

Coordinated by: Pôle Agronomique Ouest, scientific coordinator: J. Léonil UMR 1253 STLO

"Construction of functional protein assemblies for the development of innovations in the dairy industry"

PROFIL is a new driver of innovation through the engineering of milk proteins. Protein assembly is the core of the strategy via molecular engineering, which is a source of innovation for dairy products. 4 functions are targeted in the PROFIL project: antifungal properties, emulsifying and foaming properties, texturing properties and vector properties. As part of this project, the CIRM-BIA participate in the study antifungal properties.

Main partners: Laboratoire Universitaire de Biodiversité et Ecologie Microbienne (LUBEM) UBO, industrial partners

ANR Peakyeast (2016-2019)

Coordinated by: UMR 1083, Sciences Pour l’œnologie, J-L. Legras

"Moving the wine yeast Saccharomyces cerevisiae towards its adaptative peak in grape must"

In this project, the CIRM-BIA participates to the characterization of bacterial diversity in grape must by cultoromics and will enlarge its collections of grape must bacterial strains.  

Main partners: UMR MICALIS including the team "Biologie Intégrative du Métabolisme LIPidique microbien" (BIMLip) and CIRM-Levures.

ANR Bakery (2014-2017)

Coordinated by: UMR 1083, Sciences Pour l’œnologie, Dr D. Sicard

"Diversity and interactions of one food ecosystem 'wheat/human/starter': towards a better understanding of th edurability of the bakerye sector"

In this project, CIRM-BIA participates in the characterization of bacterial inter – ans intra-specific diversity of sourdought bread ond the conservation of the bacterial strains involved.

Main partners: UMR de Génétique Végétale du Moulon, Sociologie de l'alimentation/  / Université de Bretagne Occidentale (UBO), ONIRIS Nantes, Institut Technique de l'Agriculture Biologique, industrial partners

International collaborations


Consorzio Ricerca Filira Lattiero-Casearia  institut (CoRFILaC)

This collaboration with CoRFiLaC in Sicilia is part of the missions of CIRM-BIA to explore microbial biodiversity.
The works aims to characterize the biodiversity of biofilms wooden vats (tina); this biofilm has a key role in the manufacture of one of the two appellations of origin in Sicily: Ragusano cheese. The farms that produce this cheese are very traditional and modest. They constitute a unique habitat, preserved of any commercial starter.


Federal University of  Viçosa (Departamento de Tecnologia de Alimentos, Laboratório de Leite e Derivados)

Collaboration with Federal University of Viçosa  (department of food technology) in Brazil was initiated in 2009 as part of the agreement between Brittany and Minas Gerais.
Ongoing: a co-supervised thesis (Co-supervisor Prof. A. Fernandes de Carvalho) by Rosangela Freitas (2011-2014) on the study of genomic and phenotypic biodiversity of dairy propionic acid bacteria isolated in the Brazilian farms, in region of Minas Gerais.


Mentouri Constantine  University (Institut Nationale des Technologies Alimentaires et Agroalimentaires)

Caracterization of lactic flora of fermented wheat used for couscous called LEMZEÏET by Ryma Merabti (2011-2014) as part of her thesis on study of sanitary and technology quality of fermented wheat.