Emilie Gauvry

Differentiation of Vegetative Cells into Spores: a Kinetic Model Applied to Bacillus subtilis

M. Jules, A. Mathot, I. Leguerinel, 2018, Applied and Environmental Microbiology.

Knowledge of the physiology of spore-forming bacteria can explain the origin of spores in the food environment.

A. Mathot, F. Postollec, I. Leguerinel, 2017, Research in microbiology.

Quantifying Effect of Lactic, Acetic, and Propionic Acids on Growth of Molds Isolated from Spoiled Bakery Products.

B. Onno, J. Membré, Stéphane Dagnas, 2015, Journal of food protection.

Effects of temperature, pH and water activity on the growth and the sporulation abilities of Bacillus subtilis BSB1.

A. Mathot, I. Leguerinel, O. Couvert, 2020, International journal of food microbiology.

Differentiation of Vegetative Cells into Spores: a Kinetic Model Applied to Bacillus subtilis

M. Jules, A. Mathot, I. Leguerinel, 2018, Applied and Environmental Microbiology.