Showing results (41-50 of 251) with videos related to
Sort By:
Pageof 26
International Journal of Food Microbiology|November 5, 2016
Lactate- and acetate-based cross-feeding interactions between selected strains of lactobacilli, bifidobacteria and colon bacteria in the presence of inulin-type fructansFrédéric Moens, Marko Verce, Luc De VuystGenome Announcements|May 12, 2018
Complete and Annotated Genome Sequence of the Sourdough Lactic Acid Bacterium Lactobacillus fermentum IMDO 130101Marko Verce, Luc De Vuyst, Stefan WeckxApplied and Environmental Microbiology|September 4, 2004
Influence of complex nutrient source on growth of and curvacin a production by sausage isolate Lactobacillus curvatus LTH 1174Jurgen Verluyten, Frédéric Leroy, Luc De VuystFood Microbiology|March 7, 2020
Comparative genomics of Lactobacillus fermentum suggests a free-living lifestyle of this lactic acid bacterial speciesMarko Verce, Luc De Vuyst, Stefan WeckxFEMS Microbiology Reviews|April 19, 2023
Meat fermentation at a crossroads: where the age-old interplay of human, animal, and microbial diversity and contemporary markets meetFrédéric Leroy, Christina Charmpi, Luc De VuystApplied and Environmental Microbiology|January 14, 2014
Oxidation of metabolites highlights the microbial interactions and role of Acetobacter pasteurianus during cocoa bean fermentationFrédéric Moens, Timothy Lefeber, Luc De VuystCritical Reviews in Food Science and Nutrition|September 15, 2021
Sourdough production: fermentation strategies, microbial ecology, and use of non-flour ingredientsLuc De Vuyst, Andrea Comasio, Simon Van KerrebroeckFrontiers in Microbiology|December 5, 2018
Wort Substrate Consumption and Metabolite Production During Lambic Beer Fermentation and Maturation Explain the Successive Growth of Specific Bacterial and Yeast SpeciesJonas De Roos, Peter Vandamme, Luc De VuystApplied and Environmental Microbiology|July 7, 2021
Technological and Environmental Features Determine the Uniqueness of the Lambic Beer Microbiota and Production ProcessDries Bongaerts, Jonas De Roos, Luc De VuystInternational Journal of Food Microbiology|April 19, 2016
Community dynamics and metabolite target analysis of spontaneous, backslopped barley sourdough fermentations under laboratory and bakery conditionsHenning Harth, Simon Van Kerrebroeck, Luc De VuystPageof 26