Antoine Martin

Oxygen management during kombucha production: Roles of the matrix, microbial activity, and process parameters.

C. Grandvalet, H. Alexandre, François Verdier, 2022, Food microbiology.

Use of a Minimal Microbial Consortium to Determine the Origin of Kombucha Flavor

S. Vichi, C. Grandvalet, H. Alexandre, 2022, Frontiers in Microbiology.

Non-Targeted Metabolomic Analysis of the Kombucha Production Process

P. Schmitt‐Kopplin, Rémy Romanet, C. Grandvalet, 2022, Metabolites.

Shedding Light on the Formation and Structure of Kombucha Biofilm Using Two-Photon Fluorescence Microscopy

C. Grandvalet, H. Alexandre, François Verdier, 2021, Frontiers in Microbiology.

Microbial Interactions in Kombucha through the Lens of Metabolomics

P. Schmitt‐Kopplin, C. Grandvalet, C. Roullier-Gall, 2022, Metabolites.

Evolution in Composition of Kombucha Consortia over Three Consecutive Years in Production Context

C. Grandvalet, H. Alexandre, François Verdier, 2022, Foods.

Exploring the role of production and release of proteins for microbial interactions in kombucha

C. Grandvalet, François Verdier, Antoine Martin, 2024, LWT.

Field Investigation of Flavored Kombucha’s Shelf Life Unveils High Sensitivity of Microbial Dynamics Towards Assimilable Nitrogen

C. Grandvalet, François Verdier, Antoine Martin, 2024, Food and Bioprocess Technology.