Jean‐Pierre Guyot

Polyphasic Study of the Spatial Distribution of Microorganisms in Mexican Pozol, a Fermented Maize Dough, Demonstrates the Need for Cultivation-Independent Methods To Investigate Traditional Fermentations

Frédéric Ampe, Nabil Ben Omar, Claire Moizan et al. · Applied and Environmental Microbiology · 1999 · 350 citations · Full text

Pozol Ball, Engineering, Pozol Balls +19

New efficient amylase-producing strains of Lactobacillus plantarum and L. fermentum isolated from different Nigerian traditional fermented foods

A.I. Sanni, Juliette Morlon‐Guyot, Jean‐Pierre Guyot · International Journal of Food Microbiology · 2002 · 155 citations

Probiotic, Food Fermentation, Lactic Acid Bacteria +6

Pyrosequencing of Tagged 16S rRNA Gene Amplicons for Rapid Deciphering of the Microbiomes of Fermented Foods Such as Pearl Millet Slurries

Christèle Humblot, Jean‐Pierre Guyot · Applied and Environmental Microbiology · 2009 · 155 citations · Full text

Biology, Microbial Diversity, Community Structure +14

Genetic Screening of Functional Properties of Lactic Acid Bacteria in a Fermented Pearl Millet Slurry and in the Metagenome of Fermented Starchy Foods

Williams Turpin, Christèle Humblot, Jean‐Pierre Guyot · Applied and Environmental Microbiology · 2011 · 144 citations · Full text

Potential probiotic Pichia kudriavzevii strains and their ability to enhance folate content of traditional cereal-based African fermented food

Anna Greppi, Fabien Saubade, Cristian Botta et al. · Food Microbiology · 2016 · 130 citations · Full text

Probiotic, Food Function, Food Fermentation +10