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INRAE

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Last update: May 2021

Menu Logo Principal Temporary logo for l'institut Agro / Agrocampus Ouest

Internet de l'unité STLO Science et Technologie du Lait et de l'Oeuf

STLO Research Unit

Microbiology of Milk and Egg Sectors

Bacterial Diversity & Interactions team

 

Eric Guédon

Dr Éric Guédon

Leader of Microbiology of Milk and Egg Sectors team
Phone: +33(0)2 23 48 53 37
Mail: eric.guedon@inrae.fr
Read all about our LATEST MAIN RESULTS at the bottom of this page

IconeBas

Our objectives

The priority of the MicroBio team "Microbiology of milk and egg sectors" is to control and improve the quality and safety of food, in a context of sustainability. To this end, we study different microbial communities in the milk and egg sectors. We are particularly interested in adaptive functions and interactions between strains and with their environment. Our ambition is to better understand these interactions in order to control and to drive them towards targeted properties including techno-functional, organoleptic, nutritional, and health attributes.

Our work aims to:

  1. Prevent mastitis by offering alternatives to antibiotic treatments (e.g. Staphylococcus aureus, mammary microbiota)
  2. Develop safe, hedonistic and functional foods by fermentation of milk and other raw materials (e.g. mixed vegetable-milk)
  3. Reduce the health risks and alteration of eggs and egg products (e.g. Salmonella enteritidis, Bacilluscereus)
  4. Develop fermented products with beneficial effects on human health (probiotics).

Our strategies

Our research is conducted at multiscales by combining studies from molecular to macroscopic, and from model systems to real systems, to:

  • Characterize resident, fermenting, alteration and/or contamination bacterial communities (composition, diversity, biological properties)
  • Understand the molecular mechanisms underlying the adaptation of bacteria to their environment
  • Investigate intra- and inter-species interactions and communication mechanisms within bacterial communities
  • Define rules for assembly of bacterial communities from genetic and phenotypic data to design new communities
  • Understand and control the interactions between bacteria and their environment
  • Assess and exploit the beneficial properties for human and animals of fermented foods and probiotics
  • Identify markers of alteration (e.g. species, metabolites)
  • Understand the molecular mechanisms involved in mastitis development.

Skills & Expertise

Food microbiology, fermentation, molecular biology, genomics, post-genomics, computational biology, bio-statistics, bioinformatics, meta-omics, biochemistry, cellular biology, microscopy.

People

Bandeau People MicroBio

 

Researchers & Technical support

Éric GUÉDON (scientist, Team leader)
Florence BARON (scientist)
Nadia BERKOVA (scientist)
Sylvie BONNASSIE-ROUXIN (scientist)
Nathalie DANIEL (technician)
Stéphanie-Marie DEUTSCH (scientist)
Jean-Jacques DUBOIS (technician)
Sergine EVEN (scientist)
Hélène FALENTIN (scientist)
GAGNAIRE Valérie (scientist)
GAUTIER Michel (scientist)
GIFFO Sophie (secretary)
GONNET Fabienne (technician)
GROSSET Noël (technician)
JACQUET Nolwenn (technician, fixed-term contract)
Gwenaël JAN (scientist)
Sophie JAN (scientist)
Yves LE LOIR (scientist)
Marie-Bernadette MAILLARD (technician)
Aurélie NICOLAS (scientist)
Sandrine PARAYRE (technician)
Sandrine PERON (technician)
RAULT Lucie (technician)
THIERRY Anne (scientist)
VASSAUX Danièle (technician)

PhD students & Postdoctoral researcher

BLANCHET Sarah (PhD)
BROSSAUD Rodrigue (PhD)
DA SILVA Tales (PhD)
GDOURA Maroua (PhD)
ILLIKOUD Nassima (Post-doc)
KPONOUGLO Koffigan (PhD)
LEBRAS Charles (PhD)
LEGROS Julie (PhD)
LECOMTE Maxime (PhD)
MANTEL Marine  (PhD)
PENLAND Marine (Post-doc)
SILVA ROSA DA LUZ Brenda (PhD)

Our main results

Nyons table black olives

PDO Nyons Table Olives: a treasure to be cherished and preserved !

Artisanal fermented foods constitute a significant part of the Mediterranean diet and represent a cultural heritage that needs to be preserved and...
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Propionibacteria

Magic SlpB protein confers probiotic superpowers to a cheese bug

Propionibacterium freudenreichii is a beneficial bacterium, a good bug, with a long history of safe use. It has been used to ripen cheeses and to...
Read more
Microbio-R24

Exfoliative toxin E, a new Staphylococcus aureus virulence factor with host-specific activity

Staphylococcus aureus is a major pathogen which represents a worldwide concern in both human- and animal- health. Human nose and skin are its primary...
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All results of Bioactivity & Nutrition team