Marie-Aurore Caillaud, PhD is a microbiologist and scientific consultant specializing in gut health. She holds a PhD in Microbial and Enzyme Engineering from the Toulouse Biotechnology Institute and Purpan Engineering School (France), where her research focused on lactic acid bacteria interactions in dairy ecosystems.

With a strong background in food microbiology, probiotics, and postbiotics, Dr Marie-Aurore has contributed to multiple research projects, including the development of functional food supplements and the valorization of dairy by-products. She has also worked extensively in R&D and product development for the food and supplement industries.

As a freelance scientific consultant, she offers expertise in scientific writing, product formulation, and microbiome research.

Beyond her scientific work, Dr Marie-Aurore is an avid traveler, CrossFit enthusiast, and advocate for integrative health, bringing a well-rounded approach to her work in microbiology and nutrition. Connect with her via Linkedin.

Education

• Biology Bachelor’s degree called “Microbiology, Agrobiosciences, System’s Biology
  and Bioinformatics” at Paul Sabatier University (city of Toulouse, FRANCE)
  

• First year of Microbiology Master’s Degree: specialisation “Food Quality&
  Safety” at Paul Sabatier University (city of Toulouse, FR)
  o First research internship at Toulouse Biotechnology Institute (Toulouse, FR);
  topic: Lactococcus lactis metabolism
  
  
• Second year of Master’s Degree: specialization “Health & Nutrition” at
  AgroParisTech School – Paris Saclay University (Paris, FR)
  o Second research internship at Paris Descartes Pharmaceutical Sciences
  Faculty (Paris, FR); topic: Interaction probiotics – immune cells in the case of
  cow’s milk allergy (one paper published [1] )
  
  
• PhD in Microbiology (2021), speciality “Microbial and Enzyme Engineering” at
  Toulouse Biotechnology Institute and Purpan Engineering School (Toulouse, FR);
  topic: Intra- and Interspecies metabolic interactions within communities of lactic acid
  bacteria and Lactococcus lactis strains over hundreds of generations
  (three papers published [2–4] + thesis manuscript [5] )

Publications

1. Esber N, Mauras A, Delannoy J, Labellie C, Mayeur C, Caillaud M-A, et al. Three
   Candidate Probiotic Strains Impact Gut Microbiota and Induce Anergy in Mice
   with Cow’s Milk Allergy. Appl. Environ. Microbiol. 2020.
   https://doi.org/10.1128/AEM.01203-20.
2. Caillaud M-A, Abeilhou M, Gonzalez I, Audonnet M, Gaucheron F, Cocaign-
   Bousquet M, et al. Precise Populations’ Description in Dairy Ecosystems Using
   Digital Droplet PCR: The Case of L. lactis Group in Starters. Front. Microbiol.
   2020;11. https://doi.org/10.3389/fmicb.2020.01906.
3. Caillaud M-A, Audonnet M, Couderc C, Thierry A, Maillard M-B, Doutart E, et al.
   Interaction between a Lactococcus lactis autochthonous starter and a raw goat
   milk microbial community during long-term backslopping. Food Microbiol.
   2025;125:104656. https://doi.org/10.1016/j.fm.2024.104656.
4. Couderc C, Laroute V, Coddeville M, Caillaud M-A, Jard G, Raynaud C, et al.
   Harnessing diversity of Lactococcus lactis from raw goat milk: Design of an
   indigenous starter for the production of Rocamadour, a French PDO cheese. Int.
   J. Food Microbiol. 2022;379:109837.
   https://doi.org/10.1016/j.ijfoodmicro.2022.109837.
5. Caillaud M-A. Metabolic interactions' decoding in milk during the experimental
   evolution of a lactococcal consortium and an undefined community from raw milk
   alone or in association. PhD Thesis. Toulouse, INSA, 2021.
   https://www.theses.fr/2021ISAT0035