Éric Dugat‐Bony

Highlighting the microbial diversity of 12 French cheese varieties

Éric Dugat‐Bony, Lucille Garnier, Jérémie Denonfoux et al. · International Journal of Food Microbiology · 2016 · 145 citations

Food Fermentation, Food Microbiology, Microbial Ecology +3

Identification of microbial communities involved in the methane cycle of a freshwater meromictic lake

Corinne Biderre‐Petit, Didier Jézéquel, Éric Dugat‐Bony et al. · FEMS Microbiology Ecology · 2011 · 129 citations · Full text

Design of microbial consortia for the fermentation of pea-protein-enriched emulsions

Salma Ben-Harb, Anne Saint‐Eve, Maud Panouillé et al. · International Journal of Food Microbiology · 2019 · 83 citations · Full text

Engineering, Food Fermentation, Microbial Consortia +8

Investigation of the Activity of the Microorganisms in a Reblochon-Style Cheese by Metatranscriptomic Analysis

Christophe C. Monnet, Éric Dugat‐Bony, Dominique Swennen et al. · Frontiers in Microbiology · 2016 · 59 citations · Full text

Comparative genomic analysis of Brevibacterium strains: insights into key genetic determinants involved in adaptation to the cheese habitat

Nguyen-Phuong Pham, Séverine Layec, Éric Dugat‐Bony et al. · BMC Genomics · 2017 · 57 citations · Full text