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Dive into the research topics where Françoise Coucheney is active.

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Featured researches published by Françoise Coucheney.


Journal of Bacteriology | 2005

CtsR Is the Master Regulator of Stress Response Gene Expression in Oenococcus oeni

Cosette Grandvalet; Françoise Coucheney; Charlotte Beltramo; Jean Guzzo

Although many stress response genes have been characterized in Oenococcus oeni, little is known about the regulation of stress response in this malolactic bacterium. The expression of eubacterial stress genes is controlled both positively and negatively at the transcriptional level. Overall, negative regulation of heat shock genes appears to be more widespread among gram-positive bacteria. We recently identified an ortholog of the ctsR gene in O. oeni. In Bacillus subtilis, CtsR negatively regulates expression of the clp genes, which belong to the class III family of heat shock genes. The ctsR gene of O. oeni is cotranscribed with the downstream clpC gene. Sequence analysis of the O. oeni IOB 8413 (ATCC BAA-1163) genome revealed the presence of potential CtsR operator sites upstream from most of the major molecular chaperone genes, including the clp genes and the groES and dnaK operons. Using B. subtilis as a heterologous host, CtsR-dependent regulation of O. oeni molecular chaperone genes was demonstrated with transcriptional fusions. No alternative sigma factors appear to be encoded by the O. oeni IOB 8413 (ATCC BAA-1163) genome. Moreover, apart from CtsR, no known genes encoding regulators of stress response, such as HrcA, could be identified in this genome. Unlike the multiple regulatory mechanisms of stress response described in many closely related gram-positive bacteria, this is the first example where dnaK and groESL are controlled by CtsR but not by HrcA.


International Journal of Food Microbiology | 2017

Production of the small heat shock protein Lo18 from Oenococcus oeni in Lactococcus lactis improves its stress tolerance.

Stéphanie Weidmann; Magali Maitre; Julie Laurent; Françoise Coucheney; Aurélie Rieu; Jean Guzzo

Lactococcus lactis is a lactic acid bacterium widely used in cheese and fermented milk production. During fermentation, L. lactis is subjected to acid stress that impairs its growth. The small heat shock protein (sHsp) Lo18 from the acidophilic species Oenococcus oeni was expressed in L. lactis. This sHsp is known to play an important role in protein protection and membrane stabilization in O. oeni. The role of this sHsp could be studied in L. lactis, since no gene encoding for sHsp has been detected in this species. L. lactis subsp. cremoris strain MG1363 was transformed with the pDLhsp18 plasmid, which is derived from pDL278 and contains the hsp18 gene (encoding Lo18) and its own promoter sequence. The production of Lo18 during stress conditions was checked by immunoblotting and the cellular distribution of Lo18 in L. lactis cells after heat shock was determined. Our results clearly indicated a role for Lo18 in cytoplasmic protein protection and membrane stabilization during stress. The production of sHsp in L. lactis improved tolerance to heat and acid conditions in this species. Finally, the improvement of the L. lactis survival in milk medium thanks to Lo18 was highlighted, suggesting an interesting role of this sHsp. These findings suggest that the expression of a sHsp by a L. lactis strain results in greater resistance to stress, and, can consequently enhance the performances of industrial strains.


Sciences Des Aliments | 2002

Acidophilic behaviour of the malolactic bacterium Oenococcus oeni

Jean Guzzo; Françoise Coucheney; Fabrice Pierre; Louis-Charles Fortier; Francoise Delmas; Charles Divies; Raphaëlle Tourdot-Maréchal


International Journal of Food Microbiology | 2017

Use of a metagenetic approach to monitor the bacterial microbiota of “Tomme d’Orchies” cheese during the ripening process

Alexandre Ceugniez; Bernard Taminiau; Françoise Coucheney; Philippe Jacques; Véronique Delcenserie; Georges Daube; Djamel Drider


Research in Microbiology | 2017

Anti-Salmonella activity and probiotic trends of Kluyveromyces marxianus S-2-05 and Kluyveromyces lactis S-3-05 isolated from a French cheese, Tomme d'Orchies

Alexandre Ceugniez; Françoise Coucheney; Philippe Jacques; Georges Daube; Véronique Delcenserie; Djamel Drider


International Journal of Food Microbiology | 2005

A new approach for selection of strains in order to produce malolactic starters

Françoise Coucheney; Nicolas Desroche; Magali Bou; Raphaëlle Tourdot-Maréchal; Laurent Dulau; Jean Guzzo


Lwt - Food Science and Technology | 2017

Interactions between Kluyveromyces marxianus from cheese origin and the intestinal symbiont Bacteroides thetaiotaomicron: Impressive antioxidative effects

Alexandre Ceugniez; Mélissa Tourret; Elodie Dussert; Françoise Coucheney; Barbara Deracinois; Philippe Jacques; Christophe Flahaut; Egon Heuson; Djamel Drider; Josette Behra-Miellet


International Journal of Food Microbiology | 2017

Fungal diversity of “Tomme d'Orchies” cheese during the ripening process as revealed by a metagenomic study

Alexandre Ceugniez; Bernard Taminiau; Françoise Coucheney; Philippe Jacques; Véronique Delcenserie; Georges Daube; Djamel Drider


Phytoma | 2014

Les lipopeptides d’origine microbienne, des agents de biocontrôle aux multiples facettes

Philippe Jacques; J. Deravel; F. Coutte; M. Bechet; V. Leclere; M. Chollet; Françoise Coucheney; C. Boistel; Sébastien Lemière; Alain Leprêtre; Monica Höfte; N. Van Hese; J. D’aes; Ellen Pauwelyn; Marc Ongena; Guillaume Henry; E. Ait Barka; Stéphane Dorey; Cédric Jacquard; Christophe Clément; Giovanni Farace; Olivier Fernandez; Reignault P; Randoux B; G. Khong; B. Tisserant; L. Delanote; F. Temmerman; A. Bogaert; P. Van Nieuwenhuyse


Archive | 2013

Surproduction d’un lipopeptide antifongique par Bacillus subtilis à basses températures.

J. Guy; Françoise Coucheney; Nour-Eddine Chihib; F. Coutte; M. Bechet; V. Leclere; Philippe Jacques

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Jean Guzzo

University of Burgundy

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