Export 184 results:
Sort by: Author Keyword Title Type [ Year (Desc)]
Filters: Author is De Vuyst, L.  [Clear All Filters]
The cocoa bean fermentation process: from ecosystem analysis to starter culture development, De Vuyst, L., and Weckx S. , Journal of Applied Microbiology, 07/2016, Volume 121, Issue 1, p.5 - 17, (2016)
Unraveling the microbiota of teat apices of clinically healthy lactating dairy cows, with special emphasis on coagulase-negative staphylococci., Braem, G., De Vliegher S., Verbist B., Piessens V., Van Coillie E., De Vuyst L., and Leroy F. , Journal of dairy science, 2013 Mar, Volume 96, Issue 3, p.1499-510, (2013) Abstract
Summer Meeting 2013: growth and physiology of bifidobacteria., De Vuyst, L., Moens F., Selak M., Rivière A., and Leroy F. , Journal of applied microbiology, 2013 Dec 7, (2013) Abstract
Community dynamics of coagulase-negative staphylococci during spontaneous artisan-type meat fermentations differ between smoking and moulding treatments., Janssens, M., Myter N., De Vuyst L., and Leroy F. , International journal of food microbiology, 2013 Aug 16, Volume 166, Issue 1, p.168-175, (2013) Abstract
Application and validation of autochthonous lactic acid bacteria starter cultures for controlled leek fermentations and their influence on the antioxidant properties of leek., Wouters, D., Bernaert N., Anno N., Van Droogenbroeck B., De Loose M., Van Bockstaele E., and De Vuyst L. , International journal of food microbiology, 2013 Apr 28, Volume 165, Issue 2, p.121-133, (2013) Abstract
Species diversity, community dynamics, and metabolite kinetics of spontaneous leek fermentations., Wouters, D., Bernaert N., Conjaerts W., Van Droogenbroeck B., De Loose M., and De Vuyst L. , Food microbiology, 2013 Apr, Volume 33, Issue 2, p.185-196, (2013) Abstract
Characterisation of Gouda cheeses based on sensory, analytical and high-field 1H nuclear magnetic resonance spectroscopy determinations: Effect of adjunct cultures and brine composition on sodium-reduced Gouda cheese, Ruyssen, T., Janssens M., Van Gasse B., Van Laere D., Van der Eecken N., De Meerleer M., Vermeiren L., Van Hoorde K., Martins J. C., Uyttendaele M., et al. , International Dairy Journal, 12/2013, Volume 33, Issue 2, p.142 - 152, (2013)
Species diversity and metabolic impact of the microbiota are low in spontaneously acidified Belgian sausages with an added starter culture of Staphylococcus carnosus., Janssens, M., Myter N., De Vuyst L., and Leroy F. , Food microbiology, April 2012, Volume 29, Issue 2, p.167-177, (2012) Abstract
Intra-species diversity and epidemiology varies among coagulase-negative Staphylococcus species causing bovine intramammary infections., Piessens, V., De Vliegher S., Verbist B., Braem G., Van Nuffel A., De Vuyst L., Heyndrickx M., and Van Coillie E. , Veterinary microbiology, 24 February 2012, Volume 155, Issue 1, p.62-71, (2012) Abstract
Characterization of coagulase-negative staphylococcus species from cows' milk and environment based on bap, icaA, and mecA genes and phenotypic susceptibility to antimicrobials and teat dips., Piessens, V., De Vliegher S., Verbist B., Braem G., Van Nuffel A., De Vuyst L., Heyndrickx M., and Van Coillie E. , Journal of dairy science, 2012 Dec, Volume 95, Issue 12, p.7027-7038, (2012) Abstract
Expression of the arginine deiminase pathway genes in Lactobacillus sakei is strain dependent and is affected by the environmental pH., Rimaux, T., Rivière A., Illeghems K., Weckx S., De Vuyst L., and Leroy F. , Applied and Environmental Microbiology, 07/2012, Volume 78, Issue 14, p.4874-4883, (2012) Abstract
Microbial production of conjugated linoleic and linolenic acids in fermented foods: technological bottlenecks, Gorissen, L., Raes K., De Smet S., De Vuyst L., and Leroy F. , European Journal of Lipid Science and Technology, 04/2012, Volume 4, Issue 114, p.486-491, (2012) Abstract
Identification of a five-dehydrogenase-gene cluster from Acetobacter pasteurianus conferring ethanol-dependent acidification in Escherichia coli, Garcia-Armisen, T., Vercammen K., Rimaux T., Vrancken G., De Vuyst L., and Cornelis P. , MicrobiologyOpen, 03/2012, Volume 1, Issue 1, p.25-32, (2012) Abstract
Bacterial diversity and functionalities in food fermentations, Ravyts, F., De Vuyst L., and Leroy F. , Engeneering in Life Sciences, 01/2012, Volume 12, p.1-12, (2012) Abstract