C. Callon

Publications26
h-index14
Citations713
Highly Influential Citations41
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Stability of microbial communities in goat milk during a lactation year: molecular approaches.
The microbial communities in milks from one herd were evaluated during 1-year of lactation, using molecular methods to evaluate their stability and the effect of breeding conditions on their… Expand
  • 112
  • 7
Diversity of lactic acid bacteria isolated from AOC Salers cheese.
The objective of this work was to describe the diversity of lactic acid bacteria in traditional raw milk Salers cheeses at the species and strain levels. The characterization of 381 strains isolated… Expand
  • 124
  • 6
Characteristics of microbial biofilm on wooden vats ('gerles') in PDO Salers cheese.
The purpose of this study was to characterize microbial biofilms from 'gerles' (wooden vats for making PDO Salers cheese) and identify their role in milk inoculation and in preventing pathogen… Expand
  • 58
  • 5
Application of SSCP-PCR fingerprinting to profile the yeast community in raw milk Salers cheeses.
Bacteria and yeasts are important sensory factors of raw-milk cheeses as they contribute to the sensory richness and diversity of these products. The diversity and succession of yeast populations in… Expand
  • 84
  • 4
Application of Single Strand Conformation Polymorphism --PCR method for distinguishing cheese bacterial communities that inhibit Listeria monocytogenes.
The aim of this study was to compare the microbial communities of different cheeses where Listeria monocytogenes either grew or did not grow. For this purpose, (i) isolates from the most inhibitory… Expand
  • 48
  • 4
Contribution of hydrogen peroxide to the inhibition of Staphylococcus aureus by Lactococcus garvieae in interaction with raw milk microbial community.
The response of Staphylococcus aureus growth inhibition by Lactococcus garvieae to catalase and milk lactoperoxidase, and its efficiency in raw milk cheese were evaluated. S. aureus and L. garvieae… Expand
  • 22
  • 4
Relationships between sensorial characteristics and microbial dynamics in "Registered Designation of Origin" Salers cheese.
Raw milk cheeses show a wide diversity of sensorial characteristics, largely determined by the microflora of raw milk. Microbial dynamics in Registered Designation of Origin (R.D.O.) Salers cheese… Expand
  • 48
  • 3
Application of variable number of tandem repeat analysis to determine the origin of S. aureus contamination from milk to cheese in goat cheese farms
The aim of the paper was to evaluate multiple locus variable number tandem repeat analysis and staphylokinase gene amplification to track the origins of Staphylococcus aureus contamination in dairy… Expand
  • 42
  • 3
The effect of raw milk microbial flora on the sensory characteristics of Salers-type cheeses.
The sensory characteristics of Salers Protected Denomination of Origin raw-milk cheeses are linked to the biochemical composition of the raw material (milk) and to the resultant microbial community.… Expand
  • 39
  • 1
Control of Shigatoxin-producing Escherichia coli in cheese by dairy bacterial strains.
Bio-preservation could be a valuable way to control Shigatoxin-producing Escherichia coli (STEC) in cheese. To this end, 41 strains were screened for their inhibitory potential on model cheese curd… Expand
  • 18
  • 1