Lactobacillus sakei: A Starter for Sausage Fermentation, a Protective Culture for Meat Products

by Monique Zagorec, Marie-Christine Champomier-Vergès
Published 2017-09-01

Population genetics of Lactobacillus sakei reveals three lineages with distinct evolutionary histories.

by Stéphane Chaillou, Isabelle Lucquin, Afef Najjari, Monique Zagorec, Marie-Christine Champomier-Vergès
Published 2013-01-01

Microbiome definition re-visited: old concepts and new challenges

by Gabriele Berg, Daria Rybakova, Doreen Fischer, Tomislav Cernava, Marie-Christine Champomier Vergès, Trevor Charles, Xiaoyulong Chen, Luca Cocolin, Kellye Eversole, Gema Herrero Corral, Maria Kazou, Linda Kinkel, Lene Lange, Nelson Lima, Alexander Loy, James A. Macklin, Emmanuelle Maguin, Tim Mauchline, Ryan McClure, Birgit Mitter, Matthew Ryan, Inga Sarand, Hauke Smidt, Bettina Schelkle, Hugo Roume, G. Seghal Kiran, Joseph Selvin, Rafael Soares Correa de Souza, Leo van Overbeek, Brajesh K. Singh, Michael Wagner, Aaron Walsh, Angela Sessitsch, Michael Schloter
Published 2020-06-01