Marie-Christine Champomier-Vergès

The complete genome sequence of the meat-borne lactic acid bacterium Lactobacillus sakei 23K

Stéphane Chaillou, Marie-Christine Champomier-Vergès, Monique Cornet et al. · Nature Biotechnology · 2005 · 386 citations · Full text

Origin and ecological selection of core and food-specific bacterial communities associated with meat and seafood spoilage

Stéphane Chaillou, Aurélie Chaulot‐Talmon, Hélène Caekebeke et al. · The ISME Journal · 2014 · 329 citations · Full text

Physical and genetic map of the Lactobacillus sakei 23K chromosome The GenBank accession numbers for the sequences reported in this paper are given in Table 2 and the legend to Fig. 3.

Anne-Marie Dudez, Stéphane Chaillou, Lionel Hissler et al. · Microbiology · 2002 · 35 citations

Comparative Genomics, Genetics, Genetic Map +17

Iron Sources Used by the Nonpathogenic Lactic Acid Bacterium <i>Lactobacillus sakei</i> as Revealed by Electron Energy Loss Spectroscopy and Secondary-Ion Mass Spectrometry

Philippe Duhutrel, Christian Bordat, Ting‐Di Wu et al. · Applied and Environmental Microbiology · 2009 · 33 citations · Full text

Iron Sources, Food Fermentation, Biochemistry +12

Large microbiota survey reveals how the microbial ecology of cooked ham is shaped by different processing steps

Marine Zagdoun, Gwendoline Coeuret, Méry N’Dione et al. · Food Microbiology · 2020 · 33 citations · Full text

Biology, Food Fermentation, Microbial Contamination +10