Françoise Leroi

Researcher in microbiology, Head of Laboratory EM3B

Ifremer

France

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About

Françoise Leroi is a researcher in microbiology and the Head of Laboratory EM3B at IFREMER, France. Her research areas focus on sustainable food systems, microbial diversity, and the interactions between food microbiomes and health, as evidenced by her recent articles on biosolutions, spoilage dynamics in seafood, and the gut microbiome of aquaculture species. Through her work, she aims to enhance food quality and safety while exploring innovative biopreservation techniques.

Articles (14)

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2025

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2025

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2025

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2024

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2024

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2024

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2023

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2022

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2022

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2022

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2022

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2021

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2021

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2020

Collaborators (8)

Sinead Waters

Ollscoil na Gaillimhe – University of Galway

IRELAND

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Angela Sessitsch

AIT Austrian Institute of Technology GmbH

AUSTRIA

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Livio Antonielli

AIT Austrian Institute of Technology GmbH

AUSTRIA

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Israel Ikoyi

Lecturer

University College Cork

IRELAND

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Chris Creevey

Professor of Computational Biology

The Queen's University Belfast

UNITED KINGDOM

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Nathalie DESMASURES

Professor

Université de Caen Normandie

FRANCE

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Olivier Grovel

Université de Nantes

FRANCE

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Narciso M. Quijada

Head of the Bioinformatics and Data Science Unit

Instituto de Biología Funcional y Genómica

SPAIN

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Françoise Leroi

Research Interests

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Articles (14)

Evaluating biosolutions for sustainable food systems: A review of safety, quality, regulatory and sustainability considerations within the European Union

Multi-omics signature profiles of cold-smoked salmon from different processing plants: Insights into spoilage dynamics

A Bacteriolysin of Lactococcus carnosus is potentially involved in mediating contact-dependent antagonism against Listeria monocytogenes

A Thorough Insight into the Biofilm Properties of Potential Fish Pathogen Tenacibaculum discolor Strain FMCC B487

The gut microbiome of farmed Arctic char (Salvelinus alpinus) is shaped by feeding stage and nutrient presence

Unexplored microbial diversity from 2,500 food metagenomes and links with the human microbiome.

The Anti-Listeria Activity of Pseudomonas fluorescens Isolated from the Horticultural Environment in New Zealand

Contribution of omics to biopreservation: Toward food microbiome engineering

Antibacterial activity of plasma-treated polypropylene membrane functionalized with living Carnobacterium divergens in cold-smoked salmon

Impact of Putative Probiotics on Growth, Behavior, and the Gut Microbiome of Farmed Arctic Char (Salvelinus alpinus)

Development of a rapid qPCR method to quantify lactic acid bacteria in cold-smoked salmon

Effect of the Manufacturing Process on the Microbiota, Organoleptic Properties and Volatilome of Three Salmon-Based Products

Genomic diversity of Serratia proteamaculans and Serratia liquefaciens predominant in seafood products and spoilage potential analyses

New Insight into Antimicrobial Compounds from Food and Marine-Sourced <i>Carnobacterium</i> Species through Phenotype and Genome Analyses

Collaborators (8)

Sinead Waters

Angela Sessitsch

Livio Antonielli

Israel Ikoyi

Chris Creevey

Nathalie DESMASURES

Olivier Grovel

Narciso M. Quijada

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