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Food Microbiology|March 2, 2011
Dynamics and species diversity of communities of lactic acid bacteria and acetic acid bacteria during spontaneous cocoa bean fermentation in vesselsTimothy Lefeber, William Gobert, Gino Vrancken, et al.
Applied and Environmental Microbiology|August 4, 2006
Kinetic analysis of bifidobacterial metabolism reveals a minor role for succinic acid in the regeneration of NAD+ through its growth-associated productionRoel Van der Meulen, Tom Adriany, Kristof Verbrugghe, et al.
International Journal of Food Microbiology|November 18, 2005
Streptococcus macedonicus ACA-DC 198 produces the lantibiotic, macedocin, at temperature and pH conditions that prevail during cheese manufactureErika Van den Berghe, Giorgos Skourtas, Effie Tsakalidou, et al.
Applied and Environmental Microbiology|March 2, 2002
Modeling growth and bacteriocin production by Lactobacillus amylovorus DCE 471 in response to temperature and pH values used for sourdough fermentationsWiny Messens, Patricia Neysens, Wim Vansieleghem, et al.
Probiotics and Antimicrobial Proteins|January 20, 2016
Peptide Extracts from Cultures of Certain Lactobacilli Inhibit Helicobacter pyloriLuc De Vuyst, Pascal Vincent, Eleftherios Makras, et al.
Food Microbiology|November 26, 2008
Volatile analysis of spoiled, artisan-type, modified-atmosphere-packaged cooked ham stored under different temperaturesFrédéric Leroy, Charalampos Vasilopoulos, Steven Van Hemelryck, et al.
International Journal of Systematic and Evolutionary Microbiology|December 9, 2008
Weissella ghanensis sp. nov., isolated from a Ghanaian cocoa fermentationKatrien De Bruyne, Nicholas Camu, Karen Lefebvre, et al.
Applied and Environmental Microbiology|September 24, 2025
Insights into the production of erythritol by strains of Limosilactobacillus fermentum of sourdough originVíctor González-Alonso, Marko Verce, Inés Pradal, et al.
Microorganisms|October 10, 2020
Potential of Bacteria from Alternative Fermented Foods as Starter Cultures for the Production of Wheat SourdoughsAndrea Comasio, Simon Van Kerrebroeck, Henning Harth, et al.
International Journal of Food Microbiology|September 5, 2006
Sugars relevant for sourdough fermentation stimulate growth of and bacteriocin production by Lactobacillus amylovorus DCE 471Frédéric Leroy, Tom De Winter, Tom Adriany, et al.
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