Team FME, UMR MICALIS
The FME lab focuses its research on understanding the mechanisms by which bacteria and fungi interact with food products during spoilage and fermentation. In particular, our team is trying to understand how food microbial diversity may be leveraged to design microbial solutions for more sustainable and healthy fermented food production.
We develop fundamental analysis of food microbial ecology, including metagenomics, metatranscriptomics and metabolomics, comparative genomics and global analyses of the metabolic functions carried out by the different microbial species.
Scientific strategy is based on four research axes. A strongly inter-disciplinary strategy combines results and approaches from microbial ecology, high throughput omics data analysis, and computational biology. Our scientific activity creates a strong foreground to develop downstream innovative programs with industrial stakeholders in fermented food areas. The FME lab is also managing the Ferment-du-Futur BioLector XT micro-fermenters in the frame of the PIAM platform for studying metabolic microbial interactions within food models.
More news about our lab and our various activities?
Please visit: https://fme.micalis.fr
Last publications
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Francoise Irlinger, Mahendra Mariadassou, Eric Dugat-Bony, Olivier Rué, Cécile Neuvéglise, et al.. A comprehensive, large-scale analysis of “terroir” cheese and milk microbiota reveals profiles strongly shaped by both geographical and human factors. ISME Communications, In press, 4 (1), pp.ycae095. ⟨10.1093/ismeco/ycae095⟩. ⟨hal-04668230⟩
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Romane Junker, Florence Valence, Michel-Yves Mistou, Stéphane Chaillou, Helene Chiapello. Integration of metataxonomic data sets into microbial association networks highlights shared bacterial community dynamics in fermented vegetables. Microbiology Spectrum, 2024, 12 (6), pp.e00312-24. ⟨10.1128/spectrum.00312-24⟩. ⟨hal-04581000⟩