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INRA
24, chemin de Borde Rouge –Auzeville – CS52627
31326 Castanet Tolosan CEDEX - France

Dernière mise à jour : Mai 2018

Menu INRA Agrocampus Ouest logo

Internet de l'unité STLO Science et Technologie du Lait et de l'Oeuf

STLO Research Unit

Microbiology of Milk and Egg Sectors

Bacterial Diversity & Interactions team

 

Eric Guédon

Dr Éric Guédon

Leader of Microbiology of Milk and Egg Sectors team
Phone: +33(0)2 23 48 53 37
Mail: eric.guedon@inra.fr
Read all about our LATEST MAIN RESULTS at the bottom of this page

IconeBas

Our objectives

The priority of the MicroBio team "Microbiology of milk and egg sectors" is to control and improve the quality and safety of food, in a context of sustainability. To this end, we study different microbial communities in the milk and egg sectors. We are particularly interested in adaptive functions and interactions between strains and with their environment. Our ambition is to better understand these interactions in order to control and to drive them towards targeted properties including techno-functional, organoleptic, nutritional, and health attributes.

Our work aims to:

  1. Prevent mastitis by offering alternatives to antibiotic treatments (e.g. Staphylococcus aureus, mammary microbiota)
  2. Develop safe, hedonistic and functional foods by fermentation of milk and other raw materials (e.g. mixed vegetable-milk)
  3. Reduce the health risks and alteration of eggs and egg products (e.g. Salmonella enteritidis, Bacilluscereus)
  4. Develop fermented products with beneficial effects on human health (probiotics).

Our strategies

Our research is conducted at multiscales by combining studies from molecular to macroscopic, and from model systems to real systems, to:

  • Characterize resident, fermenting, alteration and/or contamination bacterial communities (composition, diversity, biological properties)
  • Understand the molecular mechanisms underlying the adaptation of bacteria to their environment
  • Investigate intra- and inter-species interactions and communication mechanisms within bacterial communities
  • Define rules for assembly of bacterial communities from genetic and phenotypic data to design new communities
  • Understand and control the interactions between bacteria and their environment
  • Assess and exploit the beneficial properties for human and animals of fermented foods and probiotics
  • Identify markers of alteration (e.g. species, metabolites)
  • Understand the molecular mechanisms involved in mastitis development.

Skills & Expertise

Food microbiology, fermentation, molecular biology, genomics, post-genomics, computational biology, bio-statistics, bioinformatics, meta-omics, biochemistry, cellular biology, microscopy.

People

Bandeau People MicroBio

 

Éric GUÉDON (scientist, Team leader)
Florence BARON (scientist)
Nadia BERKOVA (scientist)
Sylvie BONNASSIE-ROUXIN (scientist)
Marie-Françoise COCHET (scientist)
Martine DEPLANCHE (technician)
Stéphanie-Marie DEUTSCH (scientist)
Jean-Jacques DUBOIS (technician)
Sergine EVEN (scientist)
Hélène FALENTIN (scientist)
Valérie GAGNAIRE (scientist)
Michel GAUTIER (scientist)
Sophie GIFFO (secretary)
Fabienne GONNET (technician)
Noël GROSSET (technician)
Gwenaël JAN (scientist)
Sophie JAN (scientist)
Sophie JEANSON (scientist)
Yves LE LOIR (scientist)
Marie-Bernadette MAILLARD (technician)
Jessica MUSSET (technician)
Aurélie NICOLAS (scientist)
Sandrine PARAYRE (technician)
Lucie RAULT (technician)
Anne THIERRY (scientist) 

PhD students:

Houem RABAH,
Elma LIMA LEITE,
Floriane GAUCHER,
Marine PENLAND,
Olivier HARLÉ,
Vinícius RODOVALHO, 
Antoine CULOT,
Maroua GDOURA, 
Brenda SILVA ROSA DA LUZ, 
Grégoire SIEKANIEC

Postdoctoral researcher:

Alberto F. DE OLIVEIRA

Our main results

Cow

Role of Staphylococcus aureus extracellular vesicles in bovine mastitis: Tiny but mighty !

Staphylococcus aureus is a major pathogen responsible for bovine mastitis, the most common disease affecting dairy cattle. The economic impact of...
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Dairy product spoiled by fungi

Association of antifungal lactobacilli to fight fungal contaminants in dairy products

Consumer’s demand for « clean label » food products is growing. The use of bioprotective bacterial cultures is an alternative to chemical...
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Microbio-R21

My probiotics have superpowers !

Probiotics are beneficial food-grade bacteria that we would like to consume daily in high amounts, under a live form. Sadly, they are fragile and...
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Api gallery

Propionibacterium freudenreichii is what it eats

Propionibacterium freudenreichii (PF) is a dairy bacterial species widely used in cheese manufacturing and is also recognized for its probiotic and...
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Diffusion in matrice

Nanoparticle diffusometry for exploring cheese microstructure

In cheese technology, many diffusion phenomena occur during ripening. We developed a powerful technique to investigate the relationships between...
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All results of Bioactivity & Nutrition team