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Gwénaël Jan research activity focuses on the “2-in-1” properties of selected strains of dairy bacteria, both as starters for fermented dairy products, and as probiotic beneficial microbes. Following a PhD in Rennes University and Post-doc in Aberdeen Institute of Medical Sciences, he joined INRA in 1998 to study probiotic abilities of dairy propionibacteria. In close collaboration with INSERM, Pasteur Institute, Rennes University Hospital, as well as with dairy industry stakeholders, he develops a research activity spanning from food technology and molecular microbiology to preclinical and clinical investigations
Why buy probiotics while they are already in your fridge? The 2-in-1 effect of dairy bacteria as both immune modulators and cheese starters.