Know more

Our use of cookies

Cookies are a set of data stored on a user’s device when the user browses a web site. The data is in a file containing an ID number, the name of the server which deposited it and, in some cases, an expiry date. We use cookies to record information about your visit, language of preference, and other parameters on the site in order to optimise your next visit and make the site even more useful to you.

To improve your experience, we use cookies to store certain browsing information and provide secure navigation, and to collect statistics with a view to improve the site’s features. For a complete list of the cookies we use, download “Ghostery”, a free plug-in for browsers which can detect, and, in some cases, block cookies.

Ghostery is available here for free:

You can also visit the CNIL web site for instructions on how to configure your browser to manage cookie storage on your device.

In the case of third-party advertising cookies, you can also visit the following site:, offered by digital advertising professionals within the European Digital Advertising Alliance (EDAA). From the site, you can deny or accept the cookies used by advertising professionals who are members.

It is also possible to block certain third-party cookies directly via publishers:

Cookie type

Means of blocking

Analytical and performance cookies

Google Analytics

Targeted advertising cookies


The following types of cookies may be used on our websites:

Mandatory cookies

Functional cookies

Social media and advertising cookies

These cookies are needed to ensure the proper functioning of the site and cannot be disabled. They help ensure a secure connection and the basic availability of our website.

These cookies allow us to analyse site use in order to measure and optimise performance. They allow us to store your sign-in information and display the different components of our website in a more coherent way.

These cookies are used by advertising agencies such as Google and by social media sites such as LinkedIn and Facebook. Among other things, they allow pages to be shared on social media, the posting of comments, and the publication (on our site or elsewhere) of ads that reflect your centres of interest.

Our EZPublish content management system (CMS) uses CAS and PHP session cookies and the New Relic cookie for monitoring purposes (IP, response times).

These cookies are deleted at the end of the browsing session (when you log off or close your browser window)

Our EZPublish content management system (CMS) uses the XiTi cookie to measure traffic. Our service provider is AT Internet. This company stores data (IPs, date and time of access, length of the visit and pages viewed) for six months.

Our EZPublish content management system (CMS) does not use this type of cookie.

For more information about the cookies we use, contact INRA’s Data Protection Officer by email at or by post at:

24, chemin de Borde Rouge –Auzeville – CS52627
31326 Castanet Tolosan CEDEX - France

Dernière mise à jour : Mai 2018

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



Dr Yves Le Loir


As an agronomist and microbiologist, I am passionate about the links between bacteria and food. Milk and egg are consumed all over the world and take an important part in our daily protein and lipid intake. Bacteria are sometimes responsible for alterations in milk and egg. On the contrary, for milk, they can, through fermentation, multiply the milk benefits in the fields of nutrition, health and gastronomy.

Beyond the scientific rigor, which is inseparable from any scientific approach, curiosity and passion have driven and still drive in my daily professional life. Microbiology, an experimental discipline par excellence, allows to address thousands of questions and to satisfy the most insatiable curiosities. Combined with these two foodstuffs, milk and egg, it gives me a playground as well as a fount of wonder, from my very first training periods until today.

After graduating from ENSA Rennes (Agronomist, 1992) and from the University of Paris XI-Orsay (PhD in Microbiology, 1996), my research has always focused on bacteria for dairy production and processing. When I was recruited at INRA (Jouy en Josas) in 1997, I studied Lactococcus lactis, one of the main lactic acid bacteria, and its abilities in DNA transfer, protein secretion and respiration. When I moved to Rennes in 2001, I initiated research works on Staphylococcus aureus, an opportunistic pathogen of the dairy production chain: adaptation to the ruminant host and interactions with lactic acid bacteria. From 2008 to 2016, I headed a research team (12 permanent staff including 7 scientists), whose works dealt with S. aureus but also with Propionibacterium freudenreichii, a dairy propionic acid bacterium. Since January 2017, I am Director of the UMR STLO and pursue my research activity within the MicroBio team.

As a scientist, I have published about 100 articles and book chapters, and coordinated research projects on lactic acid bacteria and Staphylococcus aureus, with regard to the dairy production chain.

As Director of the UMR STLO, I am now at the service of a robust, dynamic and creative collective, whose works deal with all their facets of milk and egg. This leadership function, although a bit less scientific, is challenging and stimulating and I assume it with the curiosity and passion that have driven my scientific career.