Zagorec, Monique

Characterization and selection of Lactobacillus sakei strains isolated from traditional dry sausage for their potential use as starter cultures

Ammor, S., Dufour, E., Zagorec, M., Chaillou, S., & Chevallier, I. (2005) · Food Microbiology

Probiotics and Fermented FoodsMeat and Animal Product Quality

Cited by 111

Iron Sources Used by the Nonpathogenic Lactic Acid Bacterium Lactobacillus sakei as Revealed by Electron Energy Loss Spectroscopy and Secondary-Ion Mass Spectrometry

Duhutrel, P., Bordat, C., Wu, T.-D., Zagorec, M., Guerquin-Kern, J.-L., & Champomier-Vergès, M.-C. (2010) · Applied and Environmental Microbiology

Probiotics and Fermented FoodsBacterial Genetics and Biotechnology

Cited by 32