Know more

About cookies

What is a "cookie"?

A "cookie" is a piece of information, usually small and identified by a name, which may be sent to your browser by a website you are visiting. Your web browser will store it for a period of time, and send it back to the web server each time you log on again.

Different types of cookies are placed on the sites:

Cookies strictly necessary for the proper functioning of the site
Cookies deposited by third party sites to improve the interactivity of the site, to collect statistics

Learn more about cookies and how they work

The different types of cookies used on this site

Cookies strictly necessary for the site to function

These cookies allow the main services of the site to function optimally. You can technically block them using your browser settings but your experience on the site may be degraded.

Furthermore, you have the possibility of opposing the use of audience measurement tracers strictly necessary for the functioning and current administration of the website in the cookie management window accessible via the link located in the footer of the site.

Technical cookies

Name of the cookie	Purpose	Shelf life
CAS and PHP session cookies	Login credentials, session security	Session
Tarteaucitron	Saving your cookie consent choices	12 months

Audience measurement cookies (AT Internet)

Name of the cookie	Purpose	Shelf life
atid	Trace the visitor's route in order to establish visit statistics.	13 months
atuserid	Store the anonymous ID of the visitor who starts the first time he visits the site	13 months
atidvisitor	Identify the numbers (unique identifiers of a site) seen by the visitor and store the visitor's identifiers.	13 months

About the AT Internet audience measurement tool :

AT Internet's audience measurement tool Analytics is deployed on this site in order to obtain information on visitors' navigation and to improve its use.

The French data protection authority (CNIL) has granted an exemption to AT Internet's Web Analytics cookie. This tool is thus exempt from the collection of the Internet user's consent with regard to the deposit of analytics cookies. However, you can refuse the deposit of these cookies via the cookie management panel.

Good to know:

The data collected are not cross-checked with other processing operations
The deposited cookie is only used to produce anonymous statistics
The cookie does not allow the user's navigation on other sites to be tracked.

Third party cookies to improve the interactivity of the site

This site relies on certain services provided by third parties which allow :

to offer interactive content;
improve usability and facilitate the sharing of content on social networks;
view videos and animated presentations directly on our website;
protect form entries from robots;
monitor the performance of the site.

These third parties will collect and use your browsing data for their own purposes.

How to accept or reject cookies

When you start browsing an eZpublish site, the appearance of the "cookies" banner allows you to accept or refuse all the cookies we use. This banner will be displayed as long as you have not made a choice, even if you are browsing on another page of the site.

You can change your choices at any time by clicking on the "Cookie Management" link.

You can manage these cookies in your browser. Here are the procedures to follow: Firefox; Chrome; Explorer; Safari; Opera

For more information about the cookies we use, you can contact INRAE's Data Protection Officer by email at cil-dpo@inrae.fr or by post at :

INRAE

24, chemin de Borde Rouge -Auzeville - CS52627 31326 Castanet Tolosan cedex - France

Last update: May 2021

Publications

PREMIUM’s results disseminated through the publication in scientific journals are presented here below.

	Partners	Content and link with WP, tasks
Fonseca, F., Pénicaud, C. Tymczyszyn, E.E., Gomez-Zavaglia, A., Passot, S. 2019. Factors influencing the membrane fluidity and the impact on production of lactic acid bacteria starters. Applied Microbiology and Biotechnology 103(17):6867–6883. https://doi.org/10.1007/s00253-019-10002-1	INRA, CONICET, APT	Invited mini-review on the state of the current understanding of stabilization mechanisms related to membrane properties, therefore in full in WP4 and also the link of membrane properties and particularly membrane fluidity to the production conditions (also related to WP3). WP4, WP3
Martins, G.N., Ureta, M.M., Tymczyszyn, E.E., Castilho, P.C., Gómez-Zavaglia, A. 2019. Technological Aspects of the Production of Fructo and Galacto-Oligosaccharides. Enzymatic Synthesis and Hydrolysis. Frontiers in Nutrition 6:78. https://doi.org/10.3389/fnut.2019.00078	UMa, CONICET	Invited review about the state of the art of the production of FOS and GOS, by synthesis and hydrolysis. WP2
Meneghel, J., Kilbride, P., Morris, J.G., Fonseca, F. 2019. Physical events occurring during the cryopreservation of immortalized human T cells. PLoS ONE 14(5): e0217304. https://doi.org/10.1371/journal.pone.0217304	Asymptote, INRA	Article reporting on the intracellular glass transition temperature of Jurkat cells (an immortalized human T cell line) by DSC. This provides i) a better understanding of the behavior of mammalian cells during freezing and ii) is essential for optimizing cryopreservation protocols of mammalian cells. Such optimized protocols being used within WP5 when screening FOS/GOS as new cryoprotectants for mammalian cells. WP4, WP5
Girardeau, A., Puentes, C., Keravec, S., Peteuil, P., Tréléa, C., Fonseca, F. 2019. Influence of culture conditions on the technological properties of Carnobacterium maltaromaticum CNCM I-3298 starters. Journal of Applied Microbiology, 126: 1468-1479. https://doi.org/10.1111/jam.14223	INRA, APT, Cryolog	Article reporting on the mapping of Carnobacterium maltaromaticum physiological states in pilot production conditions. This study was necessary for identifying relevant production conditions for studying preservation processes in WP3 and preservations mechanisms in WP4. WP3, WP4
Ghibaudo, F., Gerbino, E., Hugo, A., Simões, M.G., Alves, P., Costa, B., Campodall´Orto, V., Gómez-Zavaglia, A., Simões, P.N. 2018. Development and characterization of iron-pectin beads as a novel system for iron delivery to intestinal cells. Colloids and Surfaces B: Biointerfaces 170: 538-543. https://doi.org/10.1016/j.colsurfb.2018.06.052	CONICET, UC	Article related with the physical characterization of encapsulating materials. WP2, WP3
Romano, N., Araujo-Andrade, C., Lecot, C., Mobili, P., Gómez-Zavaglia, A. 2018. Infrared spectroscopy as an alternative methodology to evaluate the effect of structural features on the physical-chemical properties of inulins. Food Research International, 109(2018): 223–231. https://doi.org/10.1016/j.foodres.2018.04.032	CONICET, ICFO	Article that involves the physical and chemical properties determination of amorphous and crystalline inulins (raw polysaccharide used to obtain FOS by hydrolysis), using WAXS, DSC, FTIR and multivariate analysis. WP2
Simões, M.G., Hugo, A., Alves, P., Pérez, P.F., Gómez-Zavaglia, A., Simões, P.N. 2018. Long term stability and interaction with epithelial cells of freeze-dried pH-responsive liposomes functionalized with cholesterol-poly(acrylic acid). Colloids and Surfaces B-Biointerfaces, 164: 50-57. https://doi.org/10.1016/j.colsurfb.2018.01.018	UC, CONICET	Article related with experimental set up of methods included in PREMIUM (leakage experiments, work with eukaryotic cells). WP4

[Review article] Ligilactobacillus salivarius functionalities, applications, and manufacturing challenges

Recently published review article in the journal Applied Microbiology and Biotechnology on the functionalities, applications and production stages of...

Mon

Tue

Wed

Thu

Fri

Sat

Sun