Top-down and bottom-up ecological engineering for the selection of autochthonous ferments for cheese production

Authors

Cécile Mangavel (ORCID: https://orcid.org/0000-0002-4582-8675)
Chloé Gapp (ORCID: https://orcid.org/0000-0002-1484-9780)
Alexis Dijamentiuk (ORCID: https://orcid.org/0000-0003-1639-9434)
Frédéric Borges (ORCID: https://orcid.org/0000-0002-6159-5509)
Pascal Bonnarme (ORCID: https://orcid.org/0000-0001-7185-8723)
Cécile Callon (ORCID: https://orcid.org/0009-0008-5320-5786)
P. Gerber
Sébastien Theil (ORCID: https://orcid.org/0000-0001-7361-4159)
Anna Grizon (ORCID: https://orcid.org/0000-0002-0039-5853)
Sandra Hélinck
Anne-Marie Revol-Junelles
Eric Dugat-Bony
Christophe Chassard

Institutions

Université Clermont Auvergne (FR)
Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement (FR)
Unité Mixte de Recherche sur les Fromages
Laboratoire d'Ingénierie des Biomolécules
Université de Lorraine (FR)

Publication Details

Journal: SPIRE - Sciences Po Institutional REpository
Published: 2025-02-05
Primary Topic: Probiotics and Fermented Foods
Type: article
Field-Weighted Citation Impact: 0.00

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article

Top-down and bottom-up ecological engineering for the selection of autochthonous ferments for cheese production

Cécile Mangavel, Chloé Gapp, Alexis Dijamentiuk, Frédéric Borges et al.

Feb 5, 2025

SPIRE - Sciences Po Institutional REpository

Probiotics and Fermented Foods

article

Top-down and bottom-up ecological engineering for the selection of autochthonous ferments for cheese production

Cécile Mangavel, Chloé Gapp, Alexis Dijamentiuk, Frédéric Borges, Pascal Bonnarme, Cécile Callon, P. Gerber, Sébastien Theil, Anna Grizon, Sandra Hélinck, Anne-Marie Revol-Junelles, Eric Dugat-Bony, Christophe Chassard

February 5, 2025article en

Abstract

No abstract available for this paper.

SPIRE - Sciences Po Institutional REpository

Université Clermont Auvergne (FR), Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement (FR), Unité Mixte de Recherche sur les Fromages, Laboratoire d'Ingénierie des Biomolécules, Université de Lorraine (FR)

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Openalex Percentile: Top 26%

Probiotics and Fermented Foods

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