Yves Le Loir
About author
An INRAE researcher, Yves Le Loir heads the UMR STLO (Rennes). His work focuses on food and veterinary microbiology in relation to the dairy industry, and in particular on the role of Staphylococcus aureus in this sector, its adaptation to the ruminant host and its interactions with lactic acid bacteria.
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Food preservation
Towards greater sustainability and naturalness
Alain Kondjoyan, Catherine Renard, Patrice Dole, Laurence Fournaison, Hong-Minh Hoang-Le, Yves Le Loir, Caroline Pénicaud, Monique Zagorec, François Zuber
Book 17,00 €
Is milk packed with benefits?
50 keys to understanding dairy products
Joëlle Léonil, Yves Le Loir, Sylvie Lortal
Book 19,00 €