Emilie Lhomme

Lactic acid bacterium and yeast microbiotas of sixteen French traditional sourdoughs

Emilie Lhomme, Anna Lattanzi, Xavier Dousset et al. · International Journal of Food Microbiology · 2015 · 116 citations

Probiotic, Food Fermentation, Lactic Acid Bacteria +8

Sourdough microbial community dynamics: An analysis during French organic bread-making processes

Emilie Lhomme, Charlotte Urien, Judith Legrand et al. · Food Microbiology · 2014 · 85 citations

Food Fermentation, Food Microbiology, Microbial Ecology +5

Characterization of relative abundance of lactic acid bacteria species in French organic sourdough by cultural, qPCR and MiSeq high-throughput sequencing methods

Elisa Michel, Clarisse Monfort, Marion Deffrasnes et al. · International Journal of Food Microbiology · 2016 · 66 citations · Full text

Microbial Diversity, Food Fermentation, Miseq High-throughput +10

The predominance of Lactobacillus sanfranciscensis in French organic sourdoughs and its impact on related bread characteristics

Emilie Lhomme, Servane Orain, Philippe Courcoux et al. · International Journal of Food Microbiology · 2015 · 52 citations

Food Chemistry, Probiotic, Related Bread Characteristics +10

Biodiversity, dynamics and antimicrobial activity of lactic acid bacteria involved in the fermentation of maize flour for doklu production in Côte d'Ivoire

Nanouman Marina Christelle Assohoun-Djeni, Theodore N. Djéni, Soumaya Messaoudi et al. · Food Control · 2015 · 40 citations

Food Fermentation, Lactic Acid Bacteria, Côte D'ivoire +9