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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
Complete genome sequence and comparative analysis of Acetobacter pasteurianus 386B, a strain well-adapted to the cocoa bean fermentation ecosystem., Illeghems, Koen, De Vuyst Luc, and Weckx Stefan , BMC genomics, 2013, Volume 14, p.526, (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)
Metabolomics as a tool for the comprehensive understanding of fermented and functional foods with lactic acid bacteria, Mozzi, Fernanda, Ortiz Maria Eugenia, Bleckwedel Juliana, De Vuyst Luc, and Pescuma Micaela , Food Research International, 11/2013, Volume 54, Issue 1, p.1152 - 1161, (2013) Abstract
Bacterial production of conjugated linoleic and linolenic acid in foods: a technological challenge, Gorissen, Lara, Leroy Frédéric, De Vuyst Luc, De Smet Stefaan, and Raes Katleen , Critical Reviews in Food Science and Nutrition, 10/2013, (2013) Abstract
SHELF-LIFE REDUCTION AS AN EMERGING PROBLEM IN COOKED HAMS UNDERLINES THE NEED FOR IMPROVED PRESERVATION STRATEGIES, Vasilopoulos, Charalampos, De Vuyst Luc, and Leroy Frédéric , Critical Reviews in Food Science and Nutrition, 10/2013, (2013) Abstract
Isolation of novel homopolysaccharide-producing lactic acid bacteria from Romanian raw milk and fermented dairy products, Grosu-Tudor, Silvia-Simona, Zamfir Medana, Meulen Roel, and Vuyst Luc , European Food Research and Technology, 10/2013, Volume 237, Issue 4, p.609 - 615, (2013) Abstract
Mannitol production by heterofermentative Lactobacillus reuteri CRL 1101 and Lactobacillus fermentum CRL 573 in free and controlled pH batch fermentations., Rodríguez, Cecilia, Rimaux Tom, Fornaguera María José, Vrancken Gino, de Valdez Graciela Font, De Vuyst Luc, and Mozzi Fernanda , Applied Microbiology and Biotechnology, March 2012, Volume 93, Issue 6, p.2519-2527, (2012) Abstract
On-farm implementation of a starter culture for improved cocoa bean fermentation and its influence on the flavour of chocolates produced thereof., Lefeber, Timothy, Papalexandratou Zoi, Gobert William, Camu Nicholas, and De Vuyst Luc , Food Microbiology, Juni 2012, Volume 30, Issue 2, p.379-392, (2012) Abstract
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
Phylogenetic analysis of a spontaneous cocoa bean fermentation metagenome reveals new insights into its bacterial and fungal community diversity., Illeghems, Koen, De Vuyst Luc, Papalexandratou Zoi, and Weckx Stefan , PloS One, 2012, Volume 7, Issue 5, p.e38040, (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
Culture-independent exploration of the teat apex microbiota of dairy cows reveals a wide bacterial species diversity., Braem, Gorik, De Vliegher Sarne, Verbist Bert, Heyndrickx Marc, Leroy Frédéric, and De Vuyst Luc , Veterinary Microbiology, 06/2012, Volume 157, Issue 3-4, p.383-390, (2012) Abstract
Innovative traditions in swiftly transforming foodscapes: an exploratory essay, Geyzen, A., Scholliers P., and Leroy F. , 05/2012, Volume 1, Issue 25, p.47-52, (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
Conjugated linoleic and linolenic acid production kinetics by bifidobacteria differ among strains., Gorissen, Lara, De Vuyst Luc, Raes Katleen, De Smet Stefaan, and Leroy Frédéric , International Journal of Food Microbiology, 04/2012, Volume 155, Issue 3, p.234-240, (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