Pawtowski, Audrey

Unraveling microbial ecology of industrial-scale Kombucha fermentations by metabarcoding and culture-based methods

Coton, M., Pawtowski, A., Taminiau, B., Burgaud, G., Deniel, F., Coulloumme-Labarthe, L., Fall, A., Daube, G., & Coton, E. (2017) · FEMS Microbiology Ecology

Fermentation and Sensory AnalysisProbiotics and Fermented Foods

Cited by 333

Diversity of spoilage fungi associated with various French dairy products

Garnier, L., Valence, F., Pawtowski, A., Auhustsinava-Galerne, L., Frotté, N., Baroncelli, R., Deniel, F., Coton, E., & Mounier, J. (2017) · International Journal of Food Microbiology

Yeasts and Rust Fungi StudiesMycotoxins in Agriculture and Food

Cited by 141

Selection of Algerian lactic acid bacteria for use as antifungal bioprotective cultures and application in dairy and bakery products

Ouiddir, M., Bettache, G., Leyva Salas, M., Pawtowski, A., Donot, C., Brahimi, S., Mabrouk, K., Coton, E., & Mounier, J. (2019) · Food Microbiology

Probiotics and Fermented FoodsEssential Oils and Antimicrobial Activity

Cited by 67