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Butyrogenic effect of inulin-type fructans: kinetics of cross-feeding between colon bacteria, Falony, G. , 06/2009, Brussels, Belgium, (2009)
Ecological interactions of bacteria in the human gut, Falony, G., and De Vuyst L. , Prebiotics and Probiotics Science and Technology, Heidelberg, Germany, p.641-682, (2009)
Fermentation and acidification ingredients, Leroy, F., and De Vuyst L. , Functional ingredients in Meat Products, New York, USA, p.227-252, (2009)
Vinegars from tropical Africa, Gonzalez, A., and De Vuyst L. , Vinegars of the world, Milan, Italy, p.209-221, (2009)
Probiotics in fermented sausages, De Vuyst, Luc, Falony Gwen, and Leroy Frederic , MEAT SCIENCE, SEP, Volume 80, Number 1, p.75-78, (2008) Abstract
Characterization of the amylovorin locus of Lactobacillus amylovorus DCE 471, producer of a bacteriocin active against Pseudomonas aeruginosa, in combination with colistin and pyocins, Moreno, Maria Foulquie R., Baert Barbara, Denayer Sarah, Cornelis Pierre, and De Vuyst Luc , FEMS MICROBIOLOGY LETTERS, SEP, Volume 286, Number 2, p.199-206, (2008) Abstract
Competitiveness and antibacterial potential of bacteriocin-producing starter cultures in different types of fermented sausages, Ravyts, Frederic, Barbuti Silvana, Frustoli Maria Angela, Parolari Giovanni, Saccani Giovanna, De Vuyst Luc, and Leroy Frederic , JOURNAL OF FOOD PROTECTION, SEP, Volume 71, Number 9, p.1817-1827, (2008) Abstract
Acetobacter fabarum sp nov., an acetic acid bacterium from a Ghanaian cocoa bean heap fermentation, Cleenwerck, Ilse, Gonzalez Angel, Camu Nicholas, Engelbeen Katrien, De Vos Paul, and De Vuyst Luc , INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY, SEP, Volume 58, Number Part 9, p.2180-2185, (2008) Abstract
Fermentation of cocoa beans: influence of microbial activities and polyphenol concentrations on the flavour of chocolate, Camu, Nicholas, De Winter Tom, Addo Solomon K., Takrama Jemmy S., Bernaert Herwig, and De Vuyst Luc , JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, OCT, Volume 88, Number 13, p.2288-2297, (2008) Abstract
Kinetic analysis of growth and sugar consumption by Lactobacillus fermentum IMDO 130101 reveals adaptation to the acidic sourdough ecosystem, Vrancken, G., Rimaux T., De Vuyst L., and Leroy F. , INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, NOV 30, Volume 128, Number 1, Sp. Iss. SI, p.58-66, (2008) Abstract
In vitro kinetic analysis of carbohydrate and aromatic amino acid metabolism of different members of the human colon, Van der Meulen, Roel, Camu Nicholas, Van Vooren Tirno, Heymans Chrigtbphe, and De Vuyst Luc , INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, MAY 10, Volume 124, Number 1, p.27-33, (2008) Abstract
Evaluation of the spoilage lactic acid bacteria in modified-atmosphere-packaged artisan-type cooked ham using culture-dependent and culture-independent approaches, Vasilopoulos, C., Ravyts F., De Maere H., De Mey E., Paelinck H., De Vuyst L., and Leroy F. , JOURNAL OF APPLIED MICROBIOLOGY, MAY, Volume 104, Number 5, p.1341-1353, (2008) Abstract
Arginine biosynthesis in Escherichia coli - Experimental perturbation and mathematical modeling, Caldara, Marina, Dupont Genevieve, Leroy Frederic, Goldbeter Albert, De Vuyst Luc, and Cunin Raymond , JOURNAL OF BIOLOGICAL CHEMISTRY, MAR 7, Volume 283, Number 10, p.6347-6358, (2008) Abstract
Validation of the (GTG)(5)-rep-PCR fingerprinting technique for rapid classification and identification of acetic acid bacteria, with a focus on isolates from Ghanaian fermented cocoa beans, De Vuyst, Luc, Camu Nicholas, De Winter Tom, Vandemeulebroecke Katrien, De Perre Vincent Van, Vancanneyt Marc, De Vos Paul, and Cleenwerck Ilse , INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, JUN 30, Volume 125, Number 1, p.79-90, (2008) Abstract
Influence of turning and environmental contamination on the dynamics of populations of lactic acid and acetic acid bacteria involved in spontaneous cocoa bean heap fermentation in Ghana, Camu, Nichlas, Gonzalez Angel, De Winter Tom, Van Schoor Ann, De Bruyne Katrien, Vandamme Peter, Takrama Jemmy S., Addo Solomon K., and De Vuyst Luc , APPLIED AND ENVIRONMENTAL MICROBIOLOGY, JAN, Volume 74, Number 1, p.86-98, (2008) Abstract
Pediococcus argentinicus sp nov from Argentinean fermented wheat flour and identification of Pediococcus species by pheS, rpoA and atpA sequence analysis, De Bruyne, Katrien, Franz Charles M. A. P., Vancanneyt Marc, Schillinger Ulrich, Mozzi Fernanda, de Valdez Graciela Font, De Vuyst Luc, and Vandamme Peter , INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY, DEC, Volume 58, Number Part 12, p.2909-2916, (2008) Abstract
Weissella ghanensis sp nov., isolated from a Ghanaian cocoa fermentation, De Bruyne, Katrien, Camu Nicholas, Lefebvre Karen, De Vuyst Luc, and Vandamme Peter , INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY, DEC, Volume 58, Number Part 12, p.2721-2725, (2008) Abstract
Sensitivity of capsular-producing Streptococcus thermophilus strains to bacteriophage adsorption, Rodriguez, C., Van der Meulen R., Vaningelgem F., de Valdez Font G., Raya R., De Vuyst L., and Mozzi F. , LETTERS IN APPLIED MICROBIOLOGY, APR, Volume 46, Number 4, p.462-468, (2008) Abstract
Taxonomic structure and stability of the bacterial community in Belgian sourdough ecosystems as assessed by culture and population fingerprinting, Scheirlinck, Ilse, Van der Meulen Roel, Van Schoor Ann, Vancanneyt Marc, De Vuyst Luc, Vandamme Peter, and Huys Geert , APPLIED AND ENVIRONMENTAL MICROBIOLOGY, APR, Volume 74, Number 8, p.2414-2423, (2008) Abstract
Latest developments in probiotics, Leroy, F., Falony G., and De Vuyst L. , Meat Biotechnology, New York, USA, p.221-233, (2008)