Identification of factors favoring adaptation, establishment and spread of opportunistic pathogens and lactic acid bacteria in dairy products and in vivo.

We are studying bacterial species belonging to the group of Gram-positive bacteria with a low GC content, including Lactococcus lactis (used in food fermentations), Enterococcus faecalis, Staphylococcus aureus and Streptococcus agalactiae (present as commensal bacteria and opportunistic pathogens).