Lactobacillus sakei: A Starter for Sausage Fermentation, a Protective Culture for Meat Products Autor Monique Zagorec, Marie-Christine Champomier-Vergès

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Population genetics of Lactobacillus sakei reveals three lineages with distinct evolutionary histories. Autor Stéphane Chaillou, Isabelle Lucquin, Afef Najjari, Monique Zagorec, Marie-Christine Champomier-Vergès

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Holistic integration of omics data reveals the drivers that shape the ecology of microbial meat spoilage scenarios Autor Simon Poirier, Gwendoline Coeuret, Marie-Christine Champomier-Vergès, Marie-Hélène Desmonts, Dalal Werner, Carole Feurer, Bastien Frémaux, Sandrine Guillou, Ngoc-Du Martin Luong, Olivier Rué, Valentin Loux, Monique Zagorec, Stéphane Chaillou, on behalf of the ANR Redlosses Consortium Group

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Contribution of omics to biopreservation: Toward food microbiome engineering Autor Frédéric Borges, Romain Briandet, Cécile Callon, Marie-Christine Champomier-Vergès, Souad Christieans, Sarah Chuzeville, Catherine Denis, Nathalie Desmasures, Marie-Hélène Desmonts, Carole Feurer, Françoise Leroi, Sabine Leroy, Jérôme Mounier, Delphine Passerini, Marie-France Pilet, Margot Schlusselhuber, Valérie Stahl, Caroline Strub, Régine Talon, Monique Zagorec

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Microbiome ethics, guiding principles for microbiome research, use and knowledge management Autor Lene Lange, Gabriele Berg, Tomislav Cernava, Marie-Christine Champomier-Vergès, Trevor Charles, Luca Cocolin, Paul Cotter, Kathleen D’Hondt, Tanja Kostic, Emmanuelle Maguin, Thulani Makhalanyane, Annelein Meisner, Matthew Ryan, George Seghal Kiran, Rafael Soares de Souza, Yolanda Sanz, Michael Schloter, Hauke Smidt, Steve Wakelin, Angela Sessitsch

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