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Applied and Environmental Microbiology|June 29, 2010
Community dynamics of bacteria in sourdough fermentations as revealed by their metatranscriptomeStefan Weckx, Roel Van der Meulen, Joke Allemeersch, et al.International Journal of Food Microbiology|December 31, 2023
Various cold storage-backslopping cycles show the robustness of Limosilactobacillus fermentum IMDO 130101 as starter culture for Type 3 sourdough productionInés Pradal, Víctor González-Alonso, Yohanes Raditya Wardhana, et al.Food Chemistry|July 15, 2020
Roasting-induced changes in cocoa beans with respect to the mood pyramidValérie Lemarcq, Emmy Tuenter, Anastasia Bondarenko, et al.Applied Microbiology and Biotechnology|February 11, 2016
Inulin-type fructan fermentation by bifidobacteria depends on the strain rather than the species and region in the human intestineMarija Selak, Audrey Rivière, Frédéric Moens, et al.Applied and Environmental Microbiology|November 27, 2002
The biodiversity of lactic acid bacteria in Greek traditional wheat sourdoughs is reflected in both composition and metabolite formationLuc De Vuyst, Vincent Schrijvers, Spiros Paramithiotis, et al.Frontiers in Microbiology|January 28, 2021
Curing of Cocoa Beans: Fine-Scale Monitoring of the Starter Cultures Applied and Metabolomics of the Fermentation and Drying StepsCristian Díaz-Muñoz, Dario Van de Voorde, Andrea Comasio, et al.Food Microbiology|September 14, 2010
Interactions between bacterial isolates from modified-atmosphere-packaged artisan-type cooked ham in view of the development of a bioprotective cultureCharalampos Vasilopoulos, Eveline De Mey, Lore Dewulf, et al.Applied and Environmental Microbiology|February 3, 2019
Following Coffee Production from Cherries to Cup: Microbiological and Metabolomic Analysis of Wet Processing of Coffea arabicaSophia Jiyuan Zhang, Florac De Bruyn, Vasileios Pothakos, et al.Applied and Environmental Microbiology|March 6, 2024
Refermentation and maturation of lambic beer in bottles: a necessary step for gueuze productionDries Bongaerts, Arne Bouchez, Jonas De Roos, et al.Applied and Environmental Microbiology|February 6, 2007
Dynamics and biodiversity of populations of lactic acid bacteria and acetic acid bacteria involved in spontaneous heap fermentation of cocoa beans in GhanaNicholas Camu, Tom De Winter, Kristof Verbrugghe, et al.Pageof 26