C. Callon

发表

Lactic Starter Dose Shapes S. aureus and STEC O26:H11 Growth, and Bacterial Community Patterns in Raw Milk Uncooked Pressed Cheeses

A. Lebecque, S. Theil, Etienne Rifa, 2021, Microorganisms.

Diversity of lactic acid bacteria isolated from AOC Salers cheese

C. Callon, L. Millet, M. Montel, 2004, Journal of Dairy Research.

Survival of Escherichia coli O26:H11 exceeds that of Escherichia coli O157:H7 as assessed by simulated human digestion of contaminated raw milk cheeses.

C. Callon, S. Blanquet-Diot, M. Alric, 2014, International journal of food microbiology.

Control of Shigatoxin-producing Escherichia coli in cheese by dairy bacterial strains.

C. Callon, M. Montel, Céline Arliguie, 2016, Food microbiology.

Microbial biodiversity in cheese consortia and comparative Listeria growth on surfaces of uncooked pressed cheeses.

C. Callon, M. Montel, Emilie Retureau, 2014, International journal of food microbiology.

Simplification of a complex microbial antilisterial consortium to evaluate the contribution of its flora in uncooked pressed cheese.

C. Callon, S. Buchin, M. Montel, 2011, International journal of food microbiology.

Ripening conditions: A tool for the control of Listeria monocytogenes in uncooked pressed type cheese

G. Corrieu, D. Picque, C. Callon, 2011 .

Is microbial diversity an asset for inhibiting Listeria monocytogenes in raw milk cheeses?

C. Callon, M. Montel, Emilie Retureau, 2010 .

Application of Single Strand Conformation Polymorphism --PCR method for distinguishing cheese bacterial communities that inhibit Listeria monocytogenes.

C. Delbès, C. Callon, L. Millet, 2007, International journal of food microbiology.

Robustness and efficacy of an inhibitory consortium against E. coli O26:H11 in raw milk cheeses

S. Theil, Etienne Rifa, C. Delbès, 2020 .

Contribution of omics to biopreservation: Toward food microbiome engineering

J. Mounier, R. Briandet, S. Leroy, 2022, Frontiers in Microbiology.

Contribution of hydrogen peroxide to the inhibition of Staphylococcus aureus by Lactococcus garvieae in interaction with raw milk microbial community.

C. Callon, M. Montel, Zineddine Chaabna, 2010, Food microbiology.

The effect of raw milk microbial flora on the sensory characteristics of Salers-type cheeses.

J. Berdagué, C. Callon, E. Dufour, 2005, Journal of dairy science.

Stability of microbial communities in goat milk during a lactation year: molecular approaches.

C. Delbès, C. Callon, M. Ferrand, 2007, Systematic and applied microbiology.

Application of SSCP-PCR fingerprinting to profile the yeast community in raw milk Salers cheeses.

C. Delbès, C. Callon, M. Montel, 2006, Systematic and applied microbiology.

Application of variable number of tandem repeat analysis to determine the origin of S. aureus contamination from milk to cheese in goat cheese farms

C. Callon, M. Montel, F. Gilbert, 2008 .

Escherichia coli O26:H11 growth in co-culture with an antagonistic strain of Hafnia alvei according to pH and temperature

Etienne Rifa, C. Callon, M. Montel, 2016 .

Relationships between sensorial characteristics and microbial dynamics in "Registered Designation of Origin" Salers cheese.

C. Callon, L. Tessier, M. Montel, 2005, International journal of food microbiology.

Characteristics of microbial biofilm on wooden vats ('gerles') in PDO Salers cheese.

C. Callon, S. Hulin, T. Meylheuc, 2012, International journal of food microbiology.

Investigation into In Vitro and In Vivo Caenorhabditis elegans Models to Select Cheese Yeasts as Probiotic Candidates for their Preventive Effects against Salmonella Typhimurium

C. Chassard, C. Callon, S. Bornes, 2020, Microorganisms.

Genetic and technological diversity of Streptococcus thermophilus isolated from the Saint-Nectaire PDO cheese-producing area

C. Callon, S. Hélinck, S. Theil, 2023, Frontiers in microbiology.