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

by Régine Talon, Monique Zagorec
Published 2017-11-01

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

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

by Nassima Illikoud, Rodérick Gohier, Dalal Werner, Célia Barrachina, David Roche, Emmanuel Jaffrès, Monique Zagorec
Published 2019-11-01

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

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