Jérôme Mounier
Université de Bretagne Occidentale
After obtaining a MSc in the French engineering school in Food Science, Agrosup Dijon, Jérôme Mounier did his Ph. D in Microbiology in 2002 at the Moorepark Food Research Centre (Ireland) on the microbial diversity of smear-ripened cheeses. After a 2-year post-doctoral position in 2005 at INRA (France), he was hired in 2007 as an associate professor at the University of Brest (Laboratoire Universitaire de Biodiversité et Ecologie Microbienne, France). In 2013, he was hired as a full Professor in this University. He is currently the head of one research group within the LUBEM lab. His research interests focus on food microbial ecology and mainly bacterial and fungal community structure and functions of fermented foods as well as the use of bioprotective culture in food products.
- Papers in database
- 2
- Years active
- 2017
- Total publications
- 158
- Total citations
- 5,375
- h-index
- 41
Research Areas
- Probiotics and Fermented Foods
- Fermentation and Sensory Analysis
- Meat and Animal Product Quality
- Mycotoxins in Agriculture and Food
- Protein Hydrolysis and Bioactive Peptides
Papers (2)
- 2017Diversity and Control of Spoilage Fungi in Dairy Products: An Update.10.3390/microorganisms5030042
- 2017Antifungal Microbial Agents for Food Biopreservation-A Review.10.3390/microorganisms5030037