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


Shelf life

CAS and PHP session cookies

Login credentials, session security



Saving your cookie consent choices

12 months

Audience measurement cookies (AT Internet)

Name of the cookie


Shelf life


Trace the visitor's route in order to establish visit statistics.

13 months


Store the anonymous ID of the visitor who starts the first time he visits the site

13 months


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 or by post at :


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

Last update: May 2021

Menu Logo Principal Oniris

Home page

Emilie Lhomme (2012-2015)

Description and characterization of French sourdough bacterial diversity by molecular approach


Sourdough fermentation still represents an attractive image and method for bread-making process in France despite its technological constraints. Yeast and lactic acid bacteria (LAB) are highly involved in sourdough metabolic activities and represent a wild reservoir of inter- and intra- specific diversity. The aim of this study is to improve knowledge about French sourdough LAB diversity. First, the study of the sourdough microbial community dynamics highlighted its relative stability during the bread-making process and between bread-making runs. However, a flour change leads a partial change of the sourdough microflora. In order to assess an inventory the most exhaustive as possible, classic microbiological and molecular methods like real-time PCR and pyrosequencing were used for describing microflora of 30 organic and not organic sourdoughs. This polyphasic approach showed a high predominance of Lactobacillus sanfranciscensis for all sourdoughs, organic or not. Despite the dominance of this species, physico-chemicals characteristics of breads made with these sourdoughs were different. Hence, a phenotypic and genotypic (PFGE, MLST) characterization of L. sanfranciscensis isolates was performed. The results showed an isolates diversity between the different sourdoughs but no link can be established between genotypic diversity and phenotypic diversity.

Valorisation :

  • Assohoun-Djeni, N. M. C., N. T. Djeni, S. Messaoudi, E. Lhomme, M. Koussemon-Camara, T. Ouassa, J. M. Chobert, B. Onno and X. Dousset 2016. Biodiversity, dynamics and antimicrobial activity of lactic acid bacteria involved in the fermentation of maize flour for doklu production in Côte d'Ivoire. Food Control 62: 397-404. Ranking du JCR: Q1.
  • Lhomme, E., A. Lattanzi, X. Dousset, F. Minervini, M. De Angelis, G. Lacaze, B. Onno and M. Gobbetti 2015. Lactic acid bacterium and yeast microbiotas of sixteen French traditional sourdoughs. International Journal of Food Microbiology 215: 161-170. Ranking du JCR: Q1.
  • Lhomme, E., S. Mezaize, M. B. Ducasse, H. Chiron, M.-C. Champomier-Verges, S. Chaillou, M. Zagorec, X. Dousset and B. Onno 2014. A polyphasic approach to study the dynamics of microbial population of an organic wheat sourdough during its conversion to gluten-free sourdough. International Microbiology 17(1): 1-9. Ranking du JCR: Q3.
  • Lhomme, E., B. Onno, V. Chuat, K. Durand, S. Orain, F. Valence, X. Dousset and M.-A. Jacques 2016. Genotypic diversity of Lactobacillus sanfranciscensis strains isolated from French organic sourdoughs. International Journal of Food Microbiology 226: 13-19. Ranking du JCR: Q1.
  • Lhomme, E., S. Orain, P. Courcoux, B. Onno and X. Dousset 2015. The predominance of Lactobacillus sanfranciscensis in French organic sourdoughs and its impact on related bread characteristics. International Journal of Food Microbiology 213: 40-48. Ranking du JCR: Q1.
  • Lhomme, E., C. Urien, J. Legrand, X. Dousset, B. Onno and D. Sicard 2016. Sourdough microbial community dynamics: An analysis during French organic bread-making processes. Food Microbiology 53: 41-50. Ranking du JCR: Q1.
  • Michel, E., C. Monfort, M. Deffrasnes, S. Guezenec, E.Lhomme, M. Barret, D. Sicard, X. Dousset and B. Onno 2016. Characterization of relative abundance of lactic acid bacteria species in French organic sourdough by cultural, qPCR and MiSeq high-throughput sequencing methods. International Journal of Food Microbiology 239: 35-43. Ranking du JCR: Q1.