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Applied and Environmental Microbiology|November 18, 2008
In vitro kinetic analysis of fermentation of prebiotic inulin-type fructans by Bifidobacterium species reveals four different phenotypesGwen Falony, Katerina Lazidou, An Verschaeren, et al.The Journal of Biological Chemistry|January 1, 2008
Arginine biosynthesis in Escherichia coli: experimental perturbation and mathematical modelingMarina Caldara, Geneviève Dupont, Frédéric Leroy, et al.Food Microbiology|March 7, 2020
Raw meat quality and salt levels affect the bacterial species diversity and community dynamics during the fermentation of pork minceChristina Charmpi, David Van der Veken, Emiel Van Reckem, et al.Microbiology (Reading, England)|October 12, 1999
Characterization and production of amylovorin L471, a bacteriocin purified from Lactobacillus amylovorus DCE 471 by a novel three-step methodRaf Callewaert, Helge Holo, Bart Devreese, et al.Microbiologyopen|September 6, 2012
Identification of a five-oxidoreductase-gene cluster from Acetobacter pasteurianus conferring ethanol-dependent acidification in Escherichia coliTamara Garcia-Armisen, Ken Vercammen, Tom Rimaux, et al.International Journal of Systematic and Evolutionary Microbiology|September 5, 2008
Acetobacter fabarum sp. nov., an acetic acid bacterium from a Ghanaian cocoa bean heap fermentationIlse Cleenwerck, Angel Gonzalez, Nicholas Camu, et al.Journal of Applied Microbiology|September 19, 2025
Fructophilic metabolism of mannitol-producing Fructobacillus strains under different carbon sources and electron acceptorsFlorencia Mohamed, Luciana G Ruiz Rodríguez, Luc De Vuyst, et al.International Journal of Food Microbiology|April 9, 2008
In vitro kinetic analysis of carbohydrate and aromatic amino acid metabolism of different members of the human colonRoel Van der Meulen, Nicholas Camu, Timo Van Vooren, et al.Applied and Environmental Microbiology|December 13, 2006
Use of artificial neural networks and a gamma-concept-based approach to model growth of and bacteriocin production by Streptococcus macedonicus ACA-DC 198 under simulated conditions of Kasseri cheese productionPanayiota Poirazi, Frédéric Leroy, Marina D Georgalaki, et al.International Journal of Food Microbiology|March 13, 2023
New insights into the role of key microorganisms and wooden barrels during lambic beer fermentation and maturationLouise Vermote, Jonas De Roos, Margo Cnockaert, et al.Pageof 26