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International Journal of Food Microbiology|August 20, 2016
Characterization of relative abundance of lactic acid bacteria species in French organic sourdough by cultural, qPCR and MiSeq high-throughput sequencing methodsElisa Michel, Clarisse Monfort, Marion Deffrasnes, et al.
FEMS Microbiology Ecology|May 2, 2017
Survival and electrotransformation of Pseudomonas syringae strains under simulated cloud-like conditionsLaurine S Blanchard, Anaïs Monin, Hounaïda Ouertani, et al.
Food Microbiology|January 1, 2026
Microbial community transfers across a pilot ripening cellar are increased by cheese wipingReshad Fantelli, Patricia Battais, Sébastien Theil, et al.
Frontiers in Immunology|June 23, 2025
Dysregulated monocyte compartment in PACS patientsRomy Kronstein-Wiedemann, Madeleine Teichert, Elisa Michel, et al.
Molecular Ecology|July 27, 2022
Microbial community dispersal from wheat grains to sourdoughs: A contribution of participatory researchLucas von Gastrow, Elisa Michel, Judith Legrand, et al.
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