Special Issue: Beneficial Microorganisms for Food Manufacturing—Fermented and Biopreserved Foods and Beverages

بواسطة Régine Talon, Monique Zagorec
منشور في 2017-11-01

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

بواسطة Monique Zagorec, Marie-Christine Champomier-Vergès
منشور في 2017-09-01

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

بواسطة Stéphane Chaillou, Isabelle Lucquin, Afef Najjari, Monique Zagorec, Marie-Christine Champomier-Vergès
منشور في 2013-01-01

Transcriptome and Volatilome Analysis During Growth of Brochothrix thermosphacta in Food: Role of Food Substrate and Strain Specificity for the Expression of Spoilage Functions

بواسطة Nassima Illikoud, Rodérick Gohier, Dalal Werner, Célia Barrachina, David Roche, Emmanuel Jaffrès, Monique Zagorec
منشور في 2019-11-01

A Bayesian Approach to Describe and Simulate the pH Evolution of Fresh Meat Products Depending on the Preservation Conditions

بواسطة Ngoc-Du Martin Luong, Louis Coroller, Monique Zagorec, Nicolas Moriceau, Valérie Anthoine, Sandrine Guillou, Jeanne-Marie Membré
منشور في 2022-04-01