M. Piot

Institut Agro Rennes-Angers

Papers (2)

• 2013
  Lactobacillus helveticus as a tool to change proteolysis and functionality in Swiss-type cheeses.10.3168/jds.2012-6179
• 2012
  A Temporal -omic Study of Propionibacterium freudenreichii CIRM-BIA1T Adaptation Strategies in Conditions Mimicking Cheese Ripening in the Cold10.1371/journal.pone.0029083