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International Journal of Systematic and Evolutionary Microbiology|January 13, 2006
Reclassification of Leuconostoc argentinum as a later synonym of Leuconostoc lactisMarc Vancanneyt, Medana Zamfir, Marjan De Wachter, et al.
Food Microbiology|January 14, 2015
Microbiota and metabolites of aged bottled gueuze beers converge to the same compositionFreek Spitaels, Simon Van Kerrebroeck, Anneleen D Wieme, et al.
Annual Review of Food Science and Technology|January 25, 2024
Wheat Sourdough Breadmaking: A Scoping ReviewYamina De Bondt, Celine Verdonck, Markus J Brandt, et al.
Applied and Environmental Microbiology|November 27, 2002
Macedocin, a food-grade lantibiotic produced by Streptococcus macedonicus ACA-DC 198Marina D Georgalaki, Erika Van Den Berghe, Dimitrios Kritikos, et al.
International Journal of Food Microbiology|October 9, 2007
Validation of the (GTG)(5)-rep-PCR fingerprinting technique for rapid classification and identification of acetic acid bacteria, with a focus on isolates from Ghanaian fermented cocoa beansLuc De Vuyst, Nicholas Camu, Tom De Winter, et al.
International Journal of Systematic and Evolutionary Microbiology|December 22, 2020
Gluconacetobacter dulcium sp. nov., a novel Gluconacetobacter species from sugar-rich environmentsAtena Sadat Sombolestani, Ilse Cleenwerck, Margo Cnockaert, et al.
International Journal of Food Microbiology|April 13, 2023
Impact of process parameters on the specific volume of wholemeal wheat bread made using sourdough- and baker's yeast-based leavening strategiesCeline Verdonck, Yamina De Bondt, Inés Pradal, et al.
Applied and Environmental Microbiology|June 6, 2006
Diversity of heteropolysaccharide-producing lactic acid bacterium strains and their biopolymersFernanda Mozzi, Frederik Vaningelgem, Elvira María Hébert, et al.
Systematic and Applied Microbiology|July 10, 2023
Brytella acorum gen. nov., sp. nov., a novel acetic acid bacterium from sour beveragesAtena Sadat Sombolestani, Dries Bongaerts, Eliza Depoorter, et al.
Journal of the Science of Food and Agriculture|February 15, 2013
Antioxidant changes of leek (Allium ampeloprasum var. porrum) during spontaneous fermentation of the white shaft and green leavesNathalie Bernaert, Dorrit Wouters, Luc De Vuyst, et al.
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