S. Chaillou

Holistic integration of omics data reveals the drivers that shape the ecology of microbial meat spoilage scenarios

This study integrates multi-omic data from meat production to identify key factors shaping microbial spoilage scenarios in poultry and pork sausages.

Combination of high pressure treatment at 500 MPa and biopreservation with a Lactococcus lactis strain for lowering the bacterial growth during storage of diced cooked ham with reduced nitrite salt

This study combines high pressure treatment and biopreservation with a Lactococcus lactis strain to reduce bacterial growth in diced cooked ham with reduced nitrite salt, showing effectiveness against Proteobacteria but variability based on initial microbiota.

Evolution of fungal community associated with ready-to-eat pineapple during storage under different temperature conditions

The paper assesses fungal communities in ready-to-eat pineapple during storage under different temperatures, finding initial microbiota and environmental factors influence spoilage.

Heme uptake in Lactobacillus sakei evidenced by a new ECF-like transport system.

This paper identifies a new ECF-like heme uptake system in Lactobacillus sakei through genetic and biochemical analyses.

LARGE MICROBIOTA SURVEY REVEALS HOW THE MICROBIAL ECOLOGY OF COOKED HAM IS SHAPED BY DIFFERENT PROCESSING STEPS

The study identifies slicing line as the most critical step in shaping microbial communities in cooked ham, with different species dominating based on processing conditions and packaging.

Viral metagenomic analysis of the cheese surface: a comparative study of rapid procedures for extracting virus-like particles

This study compares methods for extracting viral DNA from cheese surfaces and identifies the most effective procedure for characterizing the virome.