COTON Emmanuel

Professeur des Universités
Ecologie microbienne des produits alimentaires


Enseignant-chercheur
Etablissement : Université Bretagne Occidentale
Affectation de recherche : LUBEM (Laboratoire universitaire de biodiversité et écologie microbienne)

Equipe(s) : LUBEM-Plouzané
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Pour la messagerie : prénom.nom@univ-brest.fr
Page personnelle : Page perso

-Articles dans des revues avec comité de lecture
- Internationales

1. CASAREGOLA, S., JACQUES N., LOUIS-MONDÉSIR, C., COTON, M., COTON, E. (2013) Citeromyces nyonsensis sp. nov. a novel yeast species isolated from black olive brine. International Journal of Systematic and Evolutionnary Microbiology. 63( 8):3086-90

2. COTON M., JOFFRAUD J.J., MEKHTICHE L., LEROI F., COTON E. Biodiversity and dynamics of the bacterial community of packaged king scallop (Pecten maximus) meat during cold storage Food Microbiology 35(2):99-107

3. SOHIER D., JAMET E., LE DIZES A-S., DIZIN M., PAVAN S., POSTOLLEC F., COTON E. (2012) Polyphasic approach for quantitative analysis of obligately heterofermentative Lactobacillus species in cheese. Food Microbiology 31(2):271-7

4. SÁNCHEZ A., COTON M., COTON E., HERRERO M., GARCÍA L. A., DÍAZ M. (2012) Prevalent lactic acid bacteria in cider cellars and efficiency of Oenococcus oeni strains Food Microbiology 32(1):32-7

5. DELBÈS-PAUS C, POCHET S, HELINCK S, VEISSEIRE P, BORD C, LEBECQUE A, COTON M, DESMASURES N, COTON E, IRLINGER F, MONTEL MC. (2012) Impact of Gram-negative bacteria in interaction with a complex microbial consortium on biogenic amine content and sensory characteristics of an uncooked pressed cheese. Food Microbiology 30(1):74-82

6. IRLINGER F, YUNG SA, SARTHOU AS, DELBÈS-PAUS C, MONTEL MC, COTON E, COTON M, HELINCK S. (2012) Ecological and aromatic impact of two Gram-negative bacteria (Psychrobacter celer and Hafnia alvei) inoculated as part of the whole microbial community of an experimental smear soft cheese. International Journal of Food Microbiology. 153(3):332-8.

7. BURON N, COTON M, LEGENDRE P, LEDAUPHIN J, KIENTZ-BOUCHART V, GUICHARD H, BARILLIER D, COTON E. (2012) Implications of Lactobacillus collinoides and Brettanomyces/Dekkera anomala in phenolic off-flavour defects of ciders. International Journal of Food Microbiology;153(1-2):159-65

8. COTON M, DELBÈS-PAUS C., IRLINGER F., DESMASURES N., LE FLECHE A., STAHL V., MONTEL M-C., COTON E. (2012) Diversity and assessment of potential risk factors of Gram-negative isolates associated with French cheeses. Food Microbiology 29: 88-98

9. BURON N., COTON M., DESMARAIS C., LEDAUPHIN J., GUICHARD, H., BARILLIER D., COTON E. (2011) Screening of representative cider yeasts and bacteria for volatile phenol-production ability Food Microbiology 28(7):1243-1251 (Impact factor (IF) 2009= 3,216)

10. COTON M., FERNÁNDEZ M., TRIP H., LADERO V., MULDER N. L., LOLKEMA J. S., ALVAREZ M. A., COTON E. (2011) Characterization of the tyramine-producing pathway in Sporolactobacillus sp. P3J. Microbiology 157: 1841 - 1849 (IF 2009= 3,025)

11. LADERO V., COTON M., FERNÁNDEZ M., BURON N., CRUZ MARTÍN M., GUICHARD H., COTON E., ALVAREZ M. (2011) A. Biogenic amine content in Spanish and French natural ciders and quantification of biogenic amine-producers. Food Microbiology 28 (3), 554-561 (IF 2009= 3,216)

12. COTON M., DENIS C., CADOT P., COTON E. (2011) Biodiversity and characterization of aerobic spore-forming bacteria in surimi seafood products. Food microbiology. 28, 252-260 (IF 2009= 3,216)

13. BURON N., GUICHARD, H., COTON E., LEDAUPHIN J., BARILLIER D. (2011) Evidence of 4-Ethylcatechol as one of the main phenolic off-flavour markers in French ciders. Food Chemistry 125 542–548 (IF 2009= 3,146)

14. BRIDIER J., CLAISSE O., COTON M., COTON E., LONVAUD-FUNEL A. (2010) Evidence of distinct populations and specific subpopulations within the Oenococcus oeni species. Applied & Environmental Microbiology 76, 7754-7764 (IF 2009= 3,686)

15. COTON, M., ROMANO, A., SPANO, G., ZIEGLER, K., VETRANA, C., DESMARAIS, C., LONVAUD, A., LUCAS, P., COTON, E. (2010) Occurrence of biogenic amine-forming lactic acid bacteria in wine and cider. Food Microbiology. 27 (8): 1078-1085 (IF 2009= 3,216)

16. SPANO, G., RUSSO, P., LONVAUD-FUNEL, A., LUCAS, P., ALEXANDRE, H., GRANDVALET, C., COTON, E., COTON, M., BARNAVON, L., BACH, B., RATTRAY, F., BUNTE, A., MAGNI, C., ALVAREZ, M., FERNANDEZ, MP., LADERO, VM., LOPEZ, P., FERNÁNDEZ DE PALENCIA, P., CORBI, A., TRIP, H., LOLKEMA, J. S. (2010) Risk assessment of biogenic amines in fermented food. European Journal of Clinical Nutrition 64, S95–S100 (IF 2009= 3,072)

17. SANCHEZ, A. RODRIGUEZ, R, COTON, M., COTON, E., HERRERO M., GARCIA L. A, DIAZ M. (2010) Population dynamics of lactic acid bacteria during spontaneous malolactic fermentation in industrial cider. Food Research International. 43: 2101–2107 (IF 2009= 2,414)

18. COTON E., MULDER N., COTON M., POCHET S., TRIP H., S. LOLKEMA J.S. Origin of the Putrescine-producing Ability in Coagulase-negative Staphylococcus epidermidis 2015B. (2010) Applied & Environmental Microbiology 76(16):5570-5576 (IF 2009=3,686)

19. EVEN S., LEROY S., CHARLIER C., BEN ZAKOUR N, CHACORNAC J-P., LEBERT I., JAMET E., DESMONTS M-H., COTON E., POCHET S., DONNIO P-Y., GAUTIER M., TALON R., LE LOIR Y. (2010) Low occurrence of safety hazards in coagulase negative staphylococci isolated from fermented foodstuffs. International Journal of Food Microbiology 139(1-2):87-95 (IF2009= 3,011)

20. COTON E., DESMONTS M-H., LEROY S., COTON M., JAMET E., CHRISTIEANS S., DONNIO P-Y., LEBERT I., TALON R. (2010) Biodiversity Of Coagulase-Negative Staphylococci In French Cheeses, Dry Fermented Sausages, Processing Environments And Clinical Samples. International Journal of Food Microbiology 137(2-3):221-229 (IF 2009= 3.011)

21. BOUDAUD N., COTON M., COTON E., PINEAU S., TRAVERT J., AMIEL C. (2010) Polyphasic study of marine bacteria associated with biocorrosion phenomena. Journal of Applied Microbiology. 109: 166-179 (IF2009= 2,098)

22. SOHIER D., LE DIZES A-S., THUAULT D., NEUVEGLISE C., COTON E., CASAREGOLA S. (2009) Important genetic diversity revealed by inter-LTR PCR fingerprinting of Kluyveromyces marxianus and Debaryomyces hansenii strains from French traditional cheeses. Dairy Science & Technology 89: 569–581 (IF= 1,012).

23. COTON E., COTON M. (2009) Evidence of horizontal transfer as origin of strain to strain variation of the tyramine production trait in Lactobacillus brevis. Food Microbiology 26: 52–57 (IF = 3,216)

24. COTON M., BERTHIER F., COTON E. (2008) Rapid identification of the three species of dairy obligate heterofermenters Lactobacillus brevis, Lactobacillus fermentum and Lactobacillus parabuchneri by species-specific PCR FEMS Microbiology Letters 284 (2): 150-157 (IF = 2,021)

25. COTON M., LAPLACE J.M, GUICHARD H., COTON E. (2008) Factors affecting Zymomonas mobilis subsp. francensis growth and acetaldehyde production. Journal of the Institute of Brewing 114 (2) 114-121 (IF 2008: 0,759)

26. PROUDY I., BOUGLE D., COTON E., COTON M., LECLERCQ R., VERGNAUD M. (2008) Genotypic characterization of Enterobacter sakazakii isolates by PFGE, BOX-PCR and sequencing of the fliC gene. Journal of Applied Microbiology 104 (1) 26-34 (IF2008: 2,028)

27. BAUDUIN R., LE QUERE J-M., COTON E., PRIMAULT J. (2006) Factors leading to the expression of “framboisé” in French ciders. LWT - Food Science and Technology, 39, 966-971 (IF2008 : 1,887)

28. COTON M., LAPLACE J.M., AUFFRAY Y., COTON E. (2006) “Framboisé” spoilage in French ciders: Zymomonas mobilis implication and characterization. LWT - Food Science and Technology, 39, 972-979 (IF2008 : 1,887)

29. COTON M., LAPLACE J.M., AUFFRAY Y., COTON E. (2006) Polyphasic study of Zymomonas mobilis strains revealing the existence of a novel subspecies Z. mobilis subsp. francensis subsp. nov. isolated from French cider. International Journal of Systematic and Evolutionnary Microbiology, 56(1), 121-5 (IF2008: 2,222)

30. COTON E., COTON M., LEVERT D., CASAREGOLA S., SOHIER D. (2006) Yeast ecology in French cider and black olive natural fermentations. International Journal of Food Microbiology, 108, 130-135. (IF2008= 2,753)

31. GENTE S., SOHIER D., COTON E., DUHAMEL, C., GUEGUEN M. (2006) Identification of Geotrichum candidum at the species and strain level: proposal for a standardized protocol. Journal of industrial Microbiology and Biotechnology 33 (12) 1019-1031 (IF2008: 1,919)

32. COTON E., M. COTON. (2005) Multiplex PCR for colony direct detection of Gram-positive histamine- and tyramine-producing bacteria. Journal of Microbiological Methods, 63 (3), 296-304 (IF2008: 2,000)

33. COTON M., LAPLACE J-M., COTON E. (2005) Zymomonas mobilis subspecies identification by amplified ribosomal DNA restriction analysis (ARDRA) Letters in Applied Microbiology, 40, 152-157 (IF2008: 1,679)

34. COTON M., LAPLACE J.M., AUFFRAY Y., COTON E. (2005) Duplex PCR method for rapid detection of Zymomonas mobilis in cider. Journal of the Institute of Brewing 111 (3), 299-303 (IF2008: 0,759)

35. COTON M., COTON E.*, LUCAS P., LONVAUD A. (2004) Identification of the gene encoding a putative tyrosine decarboxylase of Carnobacterium divergens 508. Development of molecular tools for the detection of tyramine-producing bacteria. Food Microbiology, 21, 125-130 (* auteur correspondant) (IF2008= 2,847)

36. COTON E., COTON M. (2003) Microbiological origin of "framboisé" in French Ciders. Journal of the Institute of Brewing 109 (4), 299-304 (IF2008: 0,759)

37. LUCAS P., LANDETE J., COTON M., COTON E., LONVAUD-FUNEL A. (2003) The tyrosine decarboxylase operon of Lactobacillus brevis IOEB 9809: characterization and conservation in tyramine producing bacteria. FEMS Microbiology Letters, 229, 65-71 (IF = 2,021)

38. COTON E., TORLOIS S., BERTRAND A., LONVAUD-FUNEL A. (1999) Biogenic amines and wine lactic acid bacteria. Bulletin de l’O.I.V. 75, 815-816

39. COTON E., ROLLAN G., LONVAUD-FUNEL A. (1998) Histidine decarboxylase of Leuconostoc œnos 9204: purification, kinetic properties, cloning and nucleotide sequence of the hdc gene. Journal of Applied Microbiology 84, 143-151 (IF2008= 2,028)

40. COTON E., ROLLAN G., BERTRAND, A. LONVAUD-FUNEL A. (1998) Histamine-producing lactic acid bacteria in wines: early detection, frequency and distribution. American Journal of Enology and Viticulture 49 (2), 199-204 (IF: 1.689)

41. ROLLAN G., COTON E., LONVAUD-FUNEL A. (1995) Histidine decarboxylase activity of Leuconostoc œnos 9204. Food Microbiology 12, 455-461 (IF 2008= 2,847)

- Nationales

1. DAULOUEDE S., OKOMO-ASSOUMOU M.C., COTON E. et VINCENDEAU P. (1993) Effet cytostatique de l’oxyde nitrique sur Trypanosoma brucei gambiense et T. b. brucei. Bulletin de la Société Française de Parasitologie. 11 (2), 201-208


- Ouvrages scientifiques (ou chapitres)

1. COTON E. & LEGUERINEL I. MS 439. Ecology of bacteria and fungi in foods | effects of pH in: Encyclopedia of food microbiology 2nd edition, editors Carl BATT & Mary-Lou TORTORELLO, elsevier oxford (manuscrit valide par les editeurs, ouvrage a paraitre en 2014)

2. QUIGNON F., COTON E., MADELINE M., PICOCHE B. (2005) Incidence des paramètres technologiques et des désinfectants sur le risque viral en agro-alimentaire (Synthèse bibliographique de 154 pages) Coll. Actualités scientifiques & techniques, N°50 Editions Lavoisier

3. LE JEUNE C., COTON E., ROLLAN G. C. et LONVAUD-FUNEL A. (1995) Formation d’histamine par Leuconostoc œnos. Détection du gène et activité de l’histidine décarboxylase des souches impliquées. In: Œnologie 95, Coord. Lonvaud-Funel A., Lavoisier Tec & Doc, Paris, 191-194

4. DENEUVE L., BERNARD E., BOUKANDOURA B., COTON E, COTON M., ECOURTEMER S., LEMONNIER S., PETIT T., PICOCHE B. Gestion du risque « allergènes alimentaire » Guide méthodologique d’application HACCP –ACTIA/ADRIA Normandie (2008)