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 UB AgroSup CNRS


Utilisation des symbiotes des légumineuses pour réduire les émissions de N2O

Symbiotes légumineuses et N2O : Les rhizobia symbiotes de certaines légumineuses sont capables de réduire le gaz à effet de serre N2O en N2
Utilisation des symbiotes des légumineuses pour réduire le puissant gaz à effet de serre, N2O

Les sols, et ainsi les activités agricoles, sont la principale source de N2O, puissant gaz à effet de serre. Les émissions de N2O par les sols sont la résultante du fonctionnement de mécanismes microbiens conduisant à la production de ce gaz (nitrification et premières étapes de la chaîne de dénitrification) et du mécanisme microbien de consommation de ce gaz (dernière étape de la chaîne de dénitrification). Une possibilité pour réduire les émissions de N2O par les sols est d’y amplifier la fonction de réduction de N2O en N2, en créant des puits de N2O. Au cours d’expérimentations en serre sur du sol cultivé avec du soja inoculé par différents micro-organismes naturels symbiotiques du soja, nous avons transformé un système émetteur de N2O en un système consommateur de ce gaz. Des travaux complémentaires de modélisation ont montré l'intérêt environnemental qu’il y aurait à développer des cultures de légumineuses inoculées avec des Rhizobia d'intérêt, puits de N2O.

See also

Catherine Hénault, Cécile Revellin, « Inoculants of leguminous crops for mitigating soil emissions of greenhouse gas nitrous oxide », Plant Soil, May 2011, 346 : 289-296