Marie-Christine Montel mostly deals with Food science, Lactic acid, Bacteria, Microbiology and Fermentation. His research in Food science is mostly concerned with Aroma. Marie-Christine Montel has included themes like Flavour, Starter and Lactobacillus in his Lactic acid study.
His Bacteria research incorporates elements of Biochemistry and Lipolysis. His Microbiology research integrates issues from Chryseobacterium, Staphylococcus equorum, Raw milk and Kocuria. His studies in Fermentation integrate themes in fields like Pediococcus acidilactici and Staphylococcus carnosus.
His main research concerns Food science, Microbiology, Bacteria, Raw milk and Ripening. His Food science study integrates concerns from other disciplines, such as Lactobacillus plantarum, Lactic acid and Escherichia coli. His Microbiology study incorporates themes from Lactococcus lactis, Lactococcus, Lactococcus garvieae, Strain and Staphylococcus aureus.
His Bacteria research is multidisciplinary, incorporating perspectives in Biochemistry and Lipolysis. Marie-Christine Montel interconnects Listeria monocytogenes, Gram-positive bacteria, Lactobacillales and Microbial population biology in the investigation of issues within Raw milk. His biological study spans a wide range of topics, including Cheesemaking and Fatty acid.
His primary scientific interests are in Food science, Microbiology, Raw milk, Ripening and Bacteria. His Food science research incorporates themes from Listeria monocytogenes, Escherichia coli and Lactic acid. The study incorporates disciplines such as Nisin, Lactobacillus plantarum, Lactococcus lactis, Strain and Genotype in addition to Microbiology.
The concepts of his Raw milk study are interwoven with issues in Pantoea and Staphylococcus. His studies deal with areas such as Hay, Aroma and Fatty acid as well as Ripening. His study in Bacteria focuses on Food microbiology in particular.
Marie-Christine Montel focuses on Food science, Microbiology, Ripening, Raw milk and Bacteria. His work deals with themes such as Biotechnology, Serotype and Lactic acid, which intersect with Food science. His research investigates the link between Microbiology and topics such as Lactococcus lactis that cross with problems in 16S ribosomal RNA, Lactobacillus casei, Lactobacillus plantarum, Plasmid and Ribosomal RNA.
His Ripening research is multidisciplinary, relying on both Hay, Aroma and Fatty acid. His research integrates issues of Staphylococcus arlettae, A serotype and Shiga toxin-producing Escherichia coli, Escherichia coli in his study of Raw milk. The Bacteria study combines topics in areas such as Flavour and Pasteurization.
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Traditional cheeses: Rich and diverse microbiota with associated benefits
Marie-Christine Montel;Solange Buchin;Adrien Mallet;Céline Delbes-Paus.
International Journal of Food Microbiology (2014)
Bacterial role in flavour development.
M.C. Montel;F. Masson;R. Talon.
Meat Science (1998)
Effects of starter cultures on the formation of flavour compounds in dry sausage
J.L. Berdagué;P. Monteil;M.C. Montel;R. Talon.
Meat Science (1993)
Monitoring bacterial communities in raw milk and cheese by culture-dependent and -independent 16S rRNA gene-based analyses.
Céline Delbès;Leila Ali-Mandjee;Marie-Christine Montel.
Applied and Environmental Microbiology (2007)
Biochemical activities of Micrococcaceae and their effects on the aromatic profiles and odours of a dry sausage model
M.-C. Montel;J. Reitz;R. Talon;J.-L. Berdagué.
Food Microbiology (1996)
Bacterial Community Dynamics during Production of Registered Designation of Origin Salers Cheese as Evaluated by 16S rRNA Gene Single-Strand Conformation Polymorphism Analysis
Frédérique Duthoit;Jean-Jacques Godon;Marie-Christine Montel.
Applied and Environmental Microbiology (2003)
Diversity of lactic acid bacteria isolated from AOC Salers cheese.
Cécile Callon;Liliane Millet;Marie-Christine Montel.
Journal of Dairy Research (2004)
Stability of microbial communities in goat milk during a lactation year: Molecular approaches
Cécile Callon;Frédérique Duthoit;Céline Delbès;Marion Ferrand.
Systematic and Applied Microbiology (2007)
Cow Teat Skin, a Potential Source of Diverse Microbial Populations for Cheese Production
Isabelle Verdier-Metz;Geneviève Gagne;Stéphanie Bornes;Françoise Monsallier.
Applied and Environmental Microbiology (2012)
Analysis of biogenic amines in northern and southern European sausages and role of flora in amine production.
D Ansorena;MC Montel;M Rokka;R Talon.
Meat Science (2002)
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