CoMiAl (Food microbial communities)

Microorganisms present in food originate from directed inoculations, as well as raw materials, workshops, surfaces, and production environments. They form microbial communities whose composition and activity evolve during production and storage, impacting the organoleptic and sanitary quality of the products.

The CoMiAL team aims to better understand the structuring and functionalities of these microbial communities. To achieve this, it leverages expertise in the fields of genomic analyses (bacteria and yeasts), microbial ecology and physiology, and the characterization of microorganism/surface and microorganism/microorganism interactions.