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Systematic and Applied Microbiology|February 10, 2009
Polyphasic taxonomic characterization of Lactobacillus rossiae isolates from Belgian and Italian sourdoughs reveals intraspecific heterogeneityIlse Scheirlinck, Roel Van der Meulen, Gino Vrancken, et al.Food Microbiology|April 8, 2015
The microbial diversity of an industrially produced lambic beer shares members of a traditionally produced one and reveals a core microbiota for lambic beer fermentationFreek Spitaels, Anneleen D Wieme, Maarten Janssens, et al.Applied and Environmental Microbiology|July 28, 2009
In vitro kinetics of prebiotic inulin-type fructan fermentation by butyrate-producing colon bacteria: implementation of online gas chromatography for quantitative analysis of carbon dioxide and hydrogen gas productionGwen Falony, An Verschaeren, Feije De Bruycker, et al.International Journal of Systematic and Evolutionary Microbiology|March 12, 2021
Characterization of novel Gluconobacter species from fruits and fermented food products: Gluconobacter cadivus sp. nov., Gluconobacter vitians sp. nov. and Gluconobacter potus sp. novAtena Sadat Sombolestani, Ilse Cleenwerck, Margo Cnockaert, et al.International Journal of Systematic and Evolutionary Microbiology|July 13, 2007
Acetobacter ghanensis sp. nov., a novel acetic acid bacterium isolated from traditional heap fermentations of Ghanaian cocoa beansIlse Cleenwerck, Nicholas Camu, Katrien Engelbeen, et al.Journal of Dairy Science|August 24, 2015
Short communication: Subtyping of Staphylococcus haemolyticus isolates from milk and corresponding teat apices to verify the potential teat-skin origin of intramammary infections in dairy cowsFrédéric Leroy, Els Van Coillie, Gorik Braem, et al.Applied and Environmental Microbiology|September 20, 2011
Species diversity, community dynamics, and metabolite kinetics of the microbiota associated with traditional ecuadorian spontaneous cocoa bean fermentationsZoi Papalexandratou, Gwen Falony, Edwina Romanens, et al.Microbial Genomics|August 2, 2019
Comparative genome analysis of Lactobacillus mudanjiangensis, an understudied member of the Lactobacillus plantarum groupSander Wuyts, Camille Nina Allonsius, Stijn Wittouck, et al.Applied Microbiology and Biotechnology|October 14, 2011
Mannitol production by heterofermentative Lactobacillus reuteri CRL 1101 and Lactobacillus fermentum CRL 573 in free and controlled pH batch fermentationsCecilia Rodríguez, Tom Rimaux, María José Fornaguera, et al.Foods (Basel, Switzerland)|September 10, 2020
Application of a High-Throughput Amplicon Sequencing Method to Chart the Bacterial Communities that Are Associated with European Fermented Meats from Different OriginsEmiel Van Reckem, Christina Charmpi, David Van der Veken, et al.Pageof 26