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Applied and Environmental Microbiology|August 12, 2025
Coculture fermentation processes in wheat sourdough simulation media with Companilactobacillus crustorum LMG 23699 and Wickerhamomyces anomalus IMDO 010110 reflect their competitiveness and desirable traits for sourdough and sourdough bread productionInés Pradal, Jasper Kaesemans, Thomas Gettemans, et al.
Critical Reviews in Food Science and Nutrition|June 11, 2014
Bacterial production of conjugated linoleic and linolenic Acid in foods: a technological challengeLara Gorissen, Frédéric Leroy, Luc De Vuyst, et al.
Current Research in Food Science|January 14, 2025
Effect of lactic acid-rich sourdough bread on appetite regulation: A randomized, double-blind controlled trialGeorgia Chatonidi, Inés Pradal, Luc De Vuyst, et al.
Applied and Environmental Microbiology|January 17, 2024
Decarboxylase activity of the non-starter lactic acid bacterium Loigolactobacillus rennini gives crack defects in Gouda cheese through the production of γ-aminobutyric acidHannes Decadt, Louise Vermote, Cristian Díaz-Muñoz, et al.
International Journal of Food Microbiology|July 25, 2016
A low pH does not determine the community dynamics of spontaneously developed backslopped liquid wheat sourdoughs but does influence their metabolite kineticsSimon Van Kerrebroeck, Francisca Casanova C Bastos, Henning Harth, et al.
Food Microbiology|August 16, 2011
Spontaneous organic cocoa bean box fermentations in Brazil are characterized by a restricted species diversity of lactic acid bacteria and acetic acid bacteriaZoi Papalexandratou, Gino Vrancken, Katrien De Bruyne, et al.
International Journal of Food Microbiology|March 13, 2012
Conjugated linoleic and linolenic acid production kinetics by bifidobacteria differ among strainsLara Gorissen, Luc De Vuyst, Katleen Raes, et al.
Food Research International (Ottawa, Ont.)|July 10, 2019
The application of selected ion flow tube-mass spectrometry to follow volatile formation in modified-atmosphere-packaged cooked hamWim Geeraerts, Wim Borremans, Luc De Vuyst, et al.
Applied and Environmental Microbiology|March 4, 2018
Complementary Mechanisms for Degradation of Inulin-Type Fructans and Arabinoxylan Oligosaccharides among Bifidobacterial Strains Suggest Bacterial CooperationAudrey Rivière, Marija Selak, Annelies Geirnaert, et al.
Applied and Environmental Microbiology|October 22, 2013
The ability of bifidobacteria to degrade arabinoxylan oligosaccharide constituents and derived oligosaccharides is strain dependentAudrey Rivière, Frédéric Moens, Marija Selak, et al.
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