Author

M. Zagorec

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· 2

Signature Assays, Organisms & Methods

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Research Focus:cell type annotation· 1 Research Focus:ecology & biodiversity· 1 Approach:experimental assay· 1 Assay:metabolomics· 1 Assay:metagenomics· 1 Assay:proteomics· 1 Approach:statistical model· 1

Frequent Co-Authors

G. Coeuret· 2 shared S. Chaillou· 2 shared S. Guillou· 2 shared A. Rossero· 1 shared B. Fremaux· 1 shared C. Feurer· 1 shared D. Werner· 1 shared J.-L. Martin· 1 shared

Activity by Year

2022-2023 · peak 1/yr

Co-Author Collaboration Network

10 top collaborators · 33 mutual co-author links

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2 shared papersMicrobiology

G. Coeuret

Mutual co-authors in cluster

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2 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