Publications by authors named "Pascal Bonnarme"

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Iron-based microbial interactions: the role of iron metabolism in the cheese ecosystem.
Rina Mekuli, Mahtab Shoukat, Eric Dugat-Bony, Pascal Bonnarme, Sophie Landaud

J Bacteriol· May 2025

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Iron fortification modifies the microbial community structure and metabolome of a model surface-ripened cheese.
Mahtab Shoukat, Vincent Hervé, Anne-Sophie Sarthou, Anne-Claire Peron, Alice Danel, Pascal Bonnarme

Int J Food Microbiol· January 2025

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Genomic Characterization of Wild Strains Reveals Low Diversity but Strong Typicity.
Anna Grizon, Sébastien Theil, Sandra Helinck, Pauline Gerber, Pascal Bonnarme

Microorganisms· March 2024

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Genetic and technological diversity of isolated from the Saint-Nectaire PDO cheese-producing area.
Anna Grizon, Sebastien Theil, Cecile Callon, Pauline Gerber, Sandra Helinck, Pascal Bonnarme

Front Microbiol· November 2023

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Protein Sources Alternative to Meat: State of the Art and Involvement of Fermentation.
Mariagrazia Molfetta, Etiele G Morais, Luisa Barreira, Giovanni Luigi Bruno, Francesco Porcelli, Pascal Bonnarme

Foods· July 2022

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Modulation of Metabolome and Overall Perception of Pea Protein-Based Gels Fermented with Various Synthetic Microbial Consortia.
Salma Ben-Harb, Anne Saint-Eve, Françoise Irlinger, Isabelle Souchon, Pascal Bonnarme

Foods· April 2022

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Strong effect of Penicillium roqueforti populations on volatile and metabolic compounds responsible for aromas, flavor and texture in blue cheeses.
Thibault Caron, Mélanie Le Piver, Anne-Claire Péron, Pascale Lieben, René Lavigne, Pascal Bonnarme

Int J Food Microbiol· September 2021

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Sensory Improvement of a Pea Protein-Based Product Using Microbial Co-Cultures of Lactic Acid Bacteria and Yeasts.
Cynthia El Youssef, Pascal Bonnarme, Sébastien Fraud, Anne-Claire Péron, Sandra Helinck

Foods· March 2020

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Effect of sodium chloride reduction or partial substitution with potassium chloride on the microbiological, biochemical and sensory characteristics of semi-hard and soft cheeses.
Eric Dugat-Bony, Pascal Bonnarme, Sébastien Fraud, Jessie Catellote, Anne-Sophie Sarthou

Food Res Int· November 2019

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Transcription Profiling Reveals Cooperative Metabolic Interactions in a Microbial Cheese-Ripening Community Composed of , , and .
Nguyen-Phuong Pham, Sophie Landaud, Pascale Lieben, Pascal Bonnarme, Christophe Monnet

Front Microbiol· August 2019

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Effects in Cancer Cells of the Recombinant l-Methionine Gamma-Lyase from Encapsulation in Human Erythrocytes for Sustained l-Methionine Elimination.
David Machover, Luigia Rossi, Jocelyne Hamelin, Christophe Desterke, Emma Goldschmidt, Pascal Bonnarme

J Pharmacol Exp Ther· June 2019

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Design of microbial consortia for the fermentation of pea-protein-enriched emulsions.
Salma Ben-Harb, Anne Saint-Eve, Maud Panouillé, Isabelle Souchon, Pascal Bonnarme

Int J Food Microbiol· March 2019

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Transcriptomic response of Debaryomyces hansenii during mixed culture in a liquid model cheese medium with Yarrowia lipolytica.
Reine Malek, Pascal Bonnarme, Françoise Irlinger, Pascale Frey-Klett, Djamila Onésime

Int J Food Microbiol· January 2018

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Effect of dairy matrices on the survival of Streptococcus thermophilus, Brevibacterium aurantiacum and Hafnia alvei during digestion.
Leticia Hernández-Galán, Thomas Cattenoz, Steven Le Feunteun, Alexis Canette, Romain Briandet, Pascal Bonnarme

Food Res Int· October 2017

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Highlighting the microbial diversity of 12 French cheese varieties.
Eric Dugat-Bony, Lucille Garnier, Jeremie Denonfoux, Stéphanie Ferreira, Anne-Sophie Sarthou, Pascal Bonnarme

Int J Food Microbiol· December 2016

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Draft Genome Sequence of Corynebacterium variabile Mu292, Isolated from Munster, a French Smear-Ripened Cheese.
Eric Dugat-Bony, Anne-Sophie Sarthou, Valentin Loux, Marie Vidal, Pascal Bonnarme

Genome Announc· July 2016

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Investigation of the Activity of the Microorganisms in a Reblochon-Style Cheese by Metatranscriptomic Analysis.
Christophe Monnet, Eric Dugat-Bony, Dominique Swennen, Jean-Marie Beckerich, Françoise Irlinger, Pascal Bonnarme

Front Microbiol· May 2016

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Overview of a surface-ripened cheese community functioning by meta-omics analyses.
Eric Dugat-Bony, Cécile Straub, Aurélie Teissandier, Djamila Onésime, Valentin Loux, Pascal Bonnarme

PLoS One· March 2016

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Survival of cheese-ripening microorganisms in a dynamic simulator of the gastrointestinal tract.
Nadège Adouard, Laurent Magne, Thomas Cattenoz, Hervé Guillemin, Benoît Foligné, Pascal Bonnarme

Food Microbiol· February 2016

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In vitro characterization of the digestive stress response and immunomodulatory properties of microorganisms isolated from smear-ripened cheese.
Nadège Adouard, Benoît Foligné, Joëlle Dewulf, Marielle Bouix, Daniel Picque, Pascal Bonnarme

Int J Food Microbiol· March 2015

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Investigation of Geotrichum candidum gene expression during the ripening of Reblochon-type cheese by reverse transcription-quantitative PCR.
Jessie Castellote, Sébastien Fraud, Françoise Irlinger, Dominique Swennen, Frédéric Fer, Pascal Bonnarme

Int J Food Microbiol· February 2015

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Growth and adaptation of microorganisms on the cheese surface.
Christophe Monnet, Sophie Landaud, Pascal Bonnarme, Dominique Swennen

FEMS Microbiol Lett· January 2015

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New insights into sulfur metabolism in yeasts as revealed by studies of Yarrowia lipolytica.
Agnès Hébert, Marie-Pierre Forquin-Gomez, Aurélie Roux, Julie Aubert, Christophe Junot, Pascal Bonnarme

Appl Environ Microbiol· February 2013

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Quantification of yeast and bacterial gene transcripts in retail cheeses by reverse transcription-quantitative PCR.
Christophe Monnet, Cécile Straub, Jessie Castellote, Djamila Onesime, Pascal Bonnarme

Appl Environ Microbiol· January 2013

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Genome sequence of Staphylococcus equorum subsp. equorum Mu2, isolated from a French smear-ripened cheese.
Françoise Irlinger, Valentin Loux, Pascal Bento, Jean-François Gibrat, Cécile Straub, Pascal Bonnarme

J Bacteriol· September 2012

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