Control of Shigatoxin-producing Escherichia coli in cheese by dairy bacterial strains von Callon, Cécile, Arliguie, Céline, Montel, Marie-Christine

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Contribution of omics to biopreservation: Toward food microbiome engineering von Borges, Frédéric, Briandet, Romain, Callon, Cécile, Champomier-Vergès, Marie-Christine, Christieans, Souad, Chuzeville, Sarah, Denis, Catherine, Desmasures, Nathalie, Desmonts, Marie-Hélène, Feurer, Carole, Leroi, Françoise, Leroy, Sabine, Mounier, Jérôme, Passerini, Delphine, Pilet, Marie-France, Schlusselhuber, Margot, Stahl, Valérie, Strub, Caroline, Talon, Régine, Zagorec, Monique

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Microbial biodiversity in cheese consortia and comparative Listeria growth on surfaces of uncooked pressed cheeses von Callon, Cécile, Retureau, Emilie, Didienne, Robert, Montel, Marie-Christine

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Simplification of a complex microbial antilisterial consortium to evaluate the contribution of its flora in uncooked pressed cheese von Callon, Cécile, Saubusse, Marjorie, Didienne, Robert, Buchin, Solange, Montel, Marie-Christine

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Escherichia coli O26:H11 growth in co-culture with an antagonistic strain of Hafnia alvei according to pH and temperature von Callon, Cécile, Ndob, Aïchatou Musavu, Savignard, Amaury, Rifa, Etienne, Montel, Marie-Christine

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Ripening conditions: A tool for the control of Listeria monocytogenes in uncooked pressed type cheese von Callon, Cécile, Picque, Daniel, Corrieu, Georges, Montel, Marie-Christine

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Stability of microbial communities in goat milk during a lactation year: Molecular approaches von Callon, Cécile, Duthoit, Frédérique, Delbès, Céline, Ferrand, Marion, Le Frileux, Yves, De Crémoux, Renée, Montel, Marie-Christine

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Contribution of hydrogen peroxide to the inhibition of Staphylococcus aureus by Lactococcus garvieae in interaction with raw milk microbial community von Delbes-Paus, Céline, Dorchies, Géraud, Chaabna, Zineddine, Callon, Cécile, Montel, Marie-Christine

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Genetic and technological diversity of Streptococcus thermophilus isolated from the Saint-Nectaire PDO cheese-producing area von Grizon, Anna, Theil, Sebastien, Callon, Cecile, Gerber, Pauline, Helinck, Sandra, Dugat-Bony, Eric, Bonnarme, Pascal, Chassard, Christophe

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Characteristics of microbial biofilm on wooden vats (‘gerles’) in PDO Salers cheese von Didienne, Robert, Defargues, Catherine, Callon, Cécile, Meylheuc, Thierry, Hulin, Sophie, Montel, Marie-Christine

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Relationships between sensorial characteristics and microbial dynamics in “Registered Designation of Origin” Salers cheese von Duthoit, Frédérique, Callon, Cécile, Tessier, Laurent, Montel, Marie-Christine

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Robustness and efficacy of an inhibitory consortium against E. coli O26:H11 in raw milk cheeses von Frétin, Marie, Chassard, Christophe, Delbès, Céline, Lavigne, René, Rifa, Etienne, Theil, Sébastien, Fernandez, Benoit, Laforce, Patrice, Callon, Cécile

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Is microbial diversity an asset for inhibiting Listeria monocytogenes in raw milk cheeses? von Retureau, Émilie, Callon, Cécile, Didienne, Robert, Montel, Marie-Christine

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Serial fermentation in milk generates functionally diverse community lineages with different degrees of structure stabilization von Gapp, Chloé, Dijamentiuk, Alexis, Mangavel, Cécile, Callon, Cécile, Theil, Sébastien, Revol-Junelles, Anne-Marie, Chassard, Christophe, Borges, Frédéric

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Diversity of lactic acid bacteria isolated from AOC Salers cheese von Callon, Cécile, Millet, Liliane, Montel, Marie-Christine

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Investigation into In Vitro and In Vivo Caenorhabditis elegans Models to Select Cheese Yeasts as Probiotic Candidates for their Preventive Effects against Salmonella Typhimurium von Veisseire, Philippe, Bonnet, Muriel, Saraoui, Taous, Poupet, Cyril, Camares, Olivier, Gachinat, Marylise, Callon, Cecile, Febvre, Guy, Chassard, Christophe, Bornes, Stephanie

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Survival of Escherichia coli O26:H11 exceeds that of Escherichia coli O157:H7 as assessed by simulated human digestion of contaminated raw milk cheeses von Miszczycha, Stéphane D., Thévenot, Jonathan, Denis, Sylvain, Callon, Cécile, Livrelli, Valérie, Alric, Monique, Montel, Marie-Christine, Blanquet-Diot, Stéphanie, Thevenot-Sergentet, Delphine

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Lactic Starter Dose Shapes S. aureus and STEC O26:H11 Growth, and Bacterial Community Patterns in Raw Milk Uncooked Pressed Cheeses von Piqueras, Justine, Chassard, Christophe, Callon, Cecile, Rifa, Etienne, Theil, Sebastien, Lebecque, Annick, Delbes, Celine

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Application of SSCP–PCR fingerprinting to profile the yeast community in raw milk Salers cheeses von Callon, Cécile, Delbès, Céline, Duthoit, Frédérique, Montel, Marie-Christine

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Application of variable number of tandem repeat analysis to determine the origin of S. aureus contamination from milk to cheese in goat cheese farms von Callon, Cécile, Gilbert, Florence B., De Cremoux, Renée, Montel, Marie-Christine

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