Exploiting bacterial biodiversity allows development of probiotic fermented vegetable foods for the prevention of IBD and IBS

Le fichier a été transmis par son auteur sur demande, il n'a pas le même titre que la présentation orale sur le programme mais correspond bien au support présenté.

Authors

Chen Even
Nassima Illikoud (ORCID: https://orcid.org/0000-0001-5002-0104)
Fanny Canon (ORCID: https://orcid.org/0000-0002-1048-2766)
Fillipe Luiz Rosa Do Carmo (ORCID: https://orcid.org/0000-0003-4405-1013)
Florence Valence
Gwénaël Jan
Valérie Gagnaire

Publication Details

Journal: SPIRE - Sciences Po Institutional REpository
Published: 2025-09-24
Primary Topic: Probiotics and Fermented Foods
Type: article
Field-Weighted Citation Impact: 0.00

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article

Exploiting bacterial biodiversity allows development of probiotic fermented vegetable foods for the prevention of IBD and IBS

Chen Even, Nassima Illikoud, Fanny Canon, Fillipe Luiz Rosa Do Carmo et al.

Sep 24, 2025

SPIRE - Sciences Po Institutional REpository

Probiotics and Fermented Foods

article

Exploiting bacterial biodiversity allows development of probiotic fermented vegetable foods for the prevention of IBD and IBS

Chen Even, Nassima Illikoud, Fanny Canon, Fillipe Luiz Rosa Do Carmo, Florence Valence, Gwénaël Jan, Valérie Gagnaire

September 24, 2025article en

Abstract

Le fichier a été transmis par son auteur sur demande, il n'a pas le même titre que la présentation orale sur le programme mais correspond bien au support présenté.

SPIRE - Sciences Po Institutional REpository

Zero hunger

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Probiotics and Fermented Foods

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Exploiting bacterial biodiversity allows development of probiotic fermented vegetable foods for the prevention of IBD and IBS — Chen Even, Nassima Illikoud, et al. · SPIRE - Sciences Po Institutional REpository (2025) | TGRS Research Map | TGRS