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Applied and Environmental Microbiology|April 7, 2004
Sodium chloride reduces production of curvacin A, a bacteriocin produced by Lactobacillus curvatus strain LTH 1174, originating from fermented sausageJurgen Verluyten, Winy Messens, Luc De VuystApplied and Environmental Microbiology|August 6, 2004
Effects of different spices used in production of fermented sausages on growth of and curvacin A production by Lactobacillus curvatus LTH 1174Jurgen Verluyten, Frédéric Leroy, Luc De VuystApplied and Environmental Microbiology|July 4, 2003
The curing agent sodium nitrite, used in the production of fermented sausages, is less inhibiting to the bacteriocin-producing meat starter culture Lactobacillus curvatus LTH 1174 under anaerobic conditionsJurgen Verluyten, Winy Messens, Luc De VuystApplied and Environmental Microbiology|September 4, 2004
Influence of complex nutrient source on growth of and curvacin a production by sausage isolate Lactobacillus curvatus LTH 1174Jurgen Verluyten, Frédéric Leroy, Luc De VuystInternational Journal of Food Microbiology|October 11, 2005
Functional meat starter cultures for improved sausage fermentationFrédéric Leroy, Jurgen Verluyten, Luc De VuystInternational Journal of Food Microbiology|November 9, 2002
Modelling growth and bacteriocin production by Lactobacillus curvatus LTH 1174 in response to temperature and pH values used for European sausage fermentation processesWiny Messens, Jurgen Verluyten, Frédéric Leroy, et al.Archives of Public Health = Archives Belges De Sante Publique|March 27, 2015
Lessons learned from a textbook outbreak: EHEC-O157:H7 infections associated with the consumption of raw meat products, June 2012, Limburg, BelgiumToon Braeye, Sarah Denayer, Klara De Rauw, et al.Pageof 1