Publications

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2010
The functional role of lactic acid bacteria in cocoa bean fermentation, De Vuyst, L., Lefeber T., Papalexandratou Z., and Camu N. , Biotechnology of lactic acid bacteria: Novel applications, Ames, IA, USA, (2010)
Low-calorie sugars produced by lactic acid bacteria, Vrancken, G., Rimaux T., De Vuyst L., and Mozzi F. , Biotechnology of Lactic Acid Bacteria: Novel Applications, Ames, IA, USA, p.301-326, (2010)
2009
In Vitro Kinetics of Prebiotic Inulin-Type Fructan Fermentation by Butyrate-Producing Colon Bacteria: Implementation of Online Gas Chromatography for Quantitative Analysis of Carbon Dioxide and Hydrogen Gas Production, Falony, Gwen, Verschaeren An, De Bruycker Feije, De Preter Vicky, Verbeke Kristin, Leroy Frederic, and De Vuyst Luc , APPLIED AND ENVIRONMENTAL MICROBIOLOGY, SEP 15, Volume 75, Number 18, p.5884-5892, (2009) Abstract
Development and Validation of a Species-Independent Functional Gene Microarray That Targets Lactic Acid Bacteria, Weckx, Stefan, Allemeersch Joke, Van der Meulen Roel, Vrancken Gino, Huys Geert, Vandamme Peter, Van Hummelen Paul, and De Vuyst Luc , APPLIED AND ENVIRONMENTAL MICROBIOLOGY, OCT 15, Volume 75, Number 20, p.6488-6495, (2009) Abstract
The arginine deiminase pathway of Lactobacillus fermentum IMDO 130101 responds to growth under stress conditions of both temperature and salt, Vrancken, G., Rimaux T., Wouters D., Leroy F., and De Vuyst L. , FOOD MICROBIOLOGY, OCT, Volume 26, Number 7, Sp. Iss. SI, p.720-727, (2009) Abstract
Biodiversity, ecological determinants, and metabolic exploitation of sourdough microbiota, De Vuyst, L., Vrancken G., Ravyts F., Rimaux I., and Weckx S. , FOOD MICROBIOLOGY, OCT, Volume 26, Number 7, Sp. Iss. SI, p.666-675, (2009) Abstract
Environmental pH determines citrulline and ornithine release through the arginine deiminase pathway in Lactobacillus fermentum IMDO 130101, Vrancken, G., Rimaux T., Weckx S., De Vuyst L., and Leroy F. , INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, NOV 15, Volume 135, Number 3, p.216-222, (2009) Abstract
Inhibition of Clostridium tyrobutyricum by Streptococcus macedonicus ACA-DC 198 under conditions mimicking Kasseri cheese production and ripening, Anastasiou, Rania, Aktypis Anastasios, Georgalaki Marina, Papadelli Marina, De Vuyst Luc, and Tsakalidou Effie , INTERNATIONAL DAIRY JOURNAL, MAY, Volume 19, Number 5, p.330-335, (2009) Abstract
Differentiation of species of the family Acetobacteraceae by AFLP DNA fingerprinting: Gluconacetobacter kombuchae is a later heterotypic synonym of Gluconacetobacter hansenii, Cleenwerck, Ilse, De Wachter Marian, Gonzalez Angel, De Vuyst Luc, and De Vos Paul , INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY, JUL, Volume 59, Number Part 7, p.1771-1786, (2009) Abstract
In Vitro Kinetic Analysis of Fermentation of Prebiotic Inulin-Type Fructans by Bifidobacterium Species Reveals Four Different Phenotypes, Falony, Gwen, Lazidou Katerina, Verschaeren An, Weckx Stefan, Maes Dominique, and De Vuyst Luc , APPLIED AND ENVIRONMENTAL MICROBIOLOGY, JAN 15, Volume 75, Number 2, p.454-461, (2009) Abstract
Lactobacillus fabifermentans sp nov and Lactobacillus cacaonum sp nov., isolated from Ghanaian cocoa fermentations, De Bruyne, Katrien, Camu Nicholas, De Vuyst Luc, and Vandamme Peter , INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY, JAN, Volume 59, Number Part 1, p.7-12, (2009) Abstract
Volatile analysis of spoiled, artisan-type, modified-atmosphere-packaged cooked ham stored under different temperatures, Leroy, Frederic, Vasilopoulos Charalampos, Van Hemelryck Steven, Falony Gwen, and De Vuyst Luc , FOOD MICROBIOLOGY, FEB, Volume 26, Number 1, p.94-102, (2009) Abstract
(GTG)(5)-PCR reference framework for acetic acid bacteria, Papalexandratou, Zoi, Cleenwerck Ilse, De Vos Paul, and De Vuyst Luc , FEMS MICROBIOLOGY LETTERS, DEC, Volume 301, Number 1, p.44-49, (2009) Abstract
Kinetics of growth and 3-methyl-1-butanol production by meat-borne, coagulase-negative staphylococci in view of sausage fermentation, Ravyts, F., Vrancken G., D'Hondt K., Vasilopoulos C., De Vuyst L., and Leroy F. , INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, AUG 31, Volume 134, Number 1-2, Sp. Iss. SI, p.89-95, (2009) Abstract
Metagenome and metatranscriptome analysis: Does the flag always cover the cargo?, Weckx, Stefan, and De Vuyst Luc , INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, AUG 15, Volume 133, Number 3, p.292-293, (2009)
Yeast diversity of Ghanaian cocoa bean heap fermentations, Daniel, Heide-Marie, Vrancken Gino, Takrama Jemmy F., Camu Nicholas, De Vos Paul, and De Vuyst Luc , FEMS YEAST RESEARCH, AUG, Volume 9, Number 5, p.774-783, (2009) Abstract
Molecular source tracking of predominant lactic acid bacteria in traditional Belgian sourdoughs and their production environments, Scheirlinck, I., Van der Meulen R., De Vuyst L., Vandamme P., and Huys G. , JOURNAL OF APPLIED MICROBIOLOGY, APR, Volume 106, Number 4, p.1081-1092, (2009) Abstract
Coculture Fermentations Of Bifidobacterium Species And Bacteroides thetaiotaomicron Reveal A Mechanistic Insight Into The Prebiotic Effect Of Inulin-Type Fructans., Falony, G., and De Vuyst L. , MICROBIAL ECOLOGY, APR, Volume 57, Number 3, p.570, (2009)
Coculture Fermentations of Bifidobacterium Species and Bacteroides thetaiotaomicron Reveal a Mechanistic Insight into the Prebiotic Effect of Inulin-Type Fructans, Falony, Gwen, Calmeyn Thomas, Leroy Frederic, and De Vuyst Luc , APPLIED AND ENVIRONMENTAL MICROBIOLOGY, APR, Volume 75, Number 8, p.2312-2319, (2009) Abstract
Ontwikkeling van een multilocus sequentie analyse-gesteund identificatiesysteem voor studie van de biodiversiteit van melkzuurbacteriën in cacao, De Bruyne, K. , 08/2009, Ghent, Belgium, (2009)