Tailor-made microbial consortium for Kombucha fermentation: Microbiota-induced biochemical changes and biofilm formationOcéane Savary, Monika Coton, Jérôme Mounier et al.|Food Research International|2021Cited by 80
Deciphering Microbial Community Dynamics and Biochemical Changes During Nyons Black Olive Natural FermentationsMarine Penland, Monika Coton, Elisabeth Poirier et al.|Frontiers in Microbiology|2020Cited by 47
Mycobiota dynamics and mycotoxin detection in PGI Salame PiemonteIrene Franciosa, Jérôme Mounier, Monika Coton et al.|Journal of Applied Microbiology|2021Cited by 17
Monascus spp. used in wheat kernel solid-state fermentations: growth, extrolite production and citrinin cytotoxicityMonika Coton, Adeline Picot, Nolwenn Hymery et al.|World Mycotoxin Journal|2019Cited by 2
Dynamic follow-up of a Kombucha fermentationOcéane Savary, Monika Coton, Jérôme Mounier et al.|Prodinra (INRA Bordeaux-Aquitaine)|2019Cited by 0