Author

G. Coeuret

Listed by name: these papers carry no ORCID for this author, so different people with the same name may be mixed together.

Biology Disciplines

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Microbiology· 5

Signature Assays, Organisms & Methods

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Approach:experimental assay· 4 Research Focus:ecology & biodiversity· 3 Assay:metagenomics· 3 Organism:bacteria (other)· 1 Research Focus:cell type annotation· 1 Assay:metabolomics· 1 Assay:proteomics· 1 Approach:statistical model· 1

Frequent Co-Authors

S. Chaillou· 5 shared M. Zagorec· 2 shared M.-C. Champomier-Verges· 2 shared S. Guillou· 2 shared A. Rossero· 1 shared B. Fremaux· 1 shared C. Feurer· 1 shared C. Nielsen-Leroux· 1 shared

Activity by Year

2019-2023 · peak 2/yr

Co-Author Collaboration Network

10 top collaborators · 27 mutual co-author links

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5 shared papersMicrobiology

S. Chaillou

Mutual co-authors in cluster

Author profile →

5 papers

Recent·Most cited

Holistic integration of omics data reveals the drivers that shape the ecology of microbial meat spoilage scenarios

S. Poirier, G. Coeuret, M.-C. Champomier-Verges, M.-H. Desmonts, D. Werner, C. Feurer, B. Fremaux, S. Guillou, M.-L. Ngoc-Du, M. Zagorec, O. Rue, V. Loux, S. Chaillou

This study integrates multi-omic data from meat production to identify key factors shaping microbial spoilage scenarios in poultry and pork sausages.

bioRxiv · Aug 31, 2023Microbiology

Combination of high pressure treatment at 500 MPa and biopreservation with a Lactococcus lactis strain for lowering the bacterial growth during storage of diced cooked ham with reduced nitrite salt

S. Chaillou, M. Ramaroson, G. Coeuret, A. Rossero, V. Anthoine, M. Champomier-Verges, N. Moriceau, S. Reze, J.-L. Martin, S. Guillou, M. Zagorec

This study combines high pressure treatment and biopreservation with a Lactococcus lactis strain to reduce bacterial growth in diced cooked ham with reduced nitrite salt, showing effectiveness against Proteobacteria but variability based on initial microbiota.

Microorganisms · Feb 16, 2022Peer-reviewedMicrobiology

Evolution of fungal community associated with ready-to-eat pineapple during storage under different temperature conditions

E. Manthou, G. Coeuret, S. Chaillou, G. Nychas

The paper assesses fungal communities in ready-to-eat pineapple during storage under different temperatures, finding initial microbiota and environmental factors influence spoilage.

bioRxiv · Sep 24, 2020Microbiology

Heme uptake in Lactobacillus sakei evidenced by a new ECF-like transport system.

E. Verplaetse, G. Andre-Leroux, P. Duhutrel, G. Coeuret, S. Chaillou, C. Nielsen-Leroux, M.-C. Champomier-Verges

This paper identifies a new ECF-like heme uptake system in Lactobacillus sakei through genetic and biochemical analyses.

bioRxiv · Dec 6, 2019Microbiology

LARGE MICROBIOTA SURVEY REVEALS HOW THE MICROBIAL ECOLOGY OF COOKED HAM IS SHAPED BY DIFFERENT PROCESSING STEPS

M. Zagdoun, G. Coeuret, M. N'Dione, M. C. Champomier Verges, S. Chaillou

The study identifies slicing line as the most critical step in shaping microbial communities in cooked ham, with different species dominating based on processing conditions and packaging.

bioRxiv · Dec 5, 2019Microbiology