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International Journal of Food Microbiology|July 30, 2016
Yeast diversity of sourdoughs and associated metabolic properties and functionalitiesLuc De Vuyst, Henning Harth, Simon Van Kerrebroeck, et al.International Journal of Food Microbiology|April 4, 2003
The stimulating effect of a harsh environment on the bacteriocin activity by Enterococcus faecium RZS C5 and dependency on the environmental stress factor usedFrédéric Leroy, Sarah Vankrunkelsven, Johan De Greef, et al.Food Research International (Ottawa, Ont.)|March 28, 2018
Impact of starter culture, ingredients, and flour type on sourdough bread volatiles as monitored by selected ion flow tube-mass spectrometrySimon Van Kerrebroeck, Andrea Comasio, Henning Harth, et al.Journal of the Science of Food and Agriculture|January 10, 2018
Monitoring of starter culture-initiated liquid wheat and teff sourdough fermentations by selected ion flow tube-mass spectrometrySimon Van Kerrebroeck, Henning Harth, Andrea Comasio, et al.Iscience|October 28, 2022
Phylogenomics of a Saccharomyces cerevisiae cocoa strain reveals adaptation to a West African fermented food populationCristian Díaz-Muñoz, Marko Verce, Luc De Vuyst, et al.Frontiers in Microbiology|August 8, 2020
Diverse Microbial Composition of Sourdoughs From Different OriginsAndrea Comasio, Marko Verce, Simon Van Kerrebroeck, et al.Microorganisms|June 18, 2020
Amplicon-Based High-Throughput Sequencing Method Capable of Species-Level Identification of Coagulase-Negative Staphylococci in Diverse CommunitiesEmiel Van Reckem, Luc De Vuyst, Frédéric Leroy, et al.Applied and Environmental Microbiology|August 2, 2011
Interesting starter culture strains for controlled cocoa bean fermentation revealed by simulated cocoa pulp fermentations of cocoa-specific lactic acid bacteriaTimothy Lefeber, Maarten Janssens, Frédéric Moens, et al.Food Microbiology|December 6, 2014
Microbial communities involved in Kaşar cheese ripeningOğuz Aydemir, Henning Harth, Stefan Weckx, et al.Frontiers in Microbiology|January 11, 2020
Genome-Scale Metabolic Reconstruction of Acetobacter pasteurianus 386B, a Candidate Functional Starter Culture for Cocoa Bean FermentationRudy Pelicaen, Didier Gonze, Bas Teusink, et al.Pageof 26