Showing results (51-60 of 251) with videos related to

Sort By:
Pageof 26
International Journal of Food Microbiology|June 25, 2018
Omics approaches to understand sourdough fermentation processesStefan Weckx, Simon Van Kerrebroeck, Luc De Vuyst
Applied and Environmental Microbiology|November 5, 2005
Lactobacillus paracasei subsp. paracasei 8700:2 degrades inulin-type fructans exhibiting different degrees of polymerizationLefteris Makras, Gerald Van Acker, Luc De Vuyst
International Journal of Systematic and Evolutionary Microbiology|November 17, 2009
Phylogeny and differentiation of species of the genus Gluconacetobacter and related taxa based on multilocus sequence analyses of housekeeping genes and reclassification of Acetobacter xylinus subsp. sucrofermentans as Gluconacetobacter sucrofermentans (Toyosaki et al. 1996) sp. nov., comb. novIlse Cleenwerck, Paul De Vos, Luc De Vuyst
Advances in Applied Microbiology|July 23, 2017
Microbial Ecology and Process Technology of Sourdough FermentationLuc De Vuyst, Simon Van Kerrebroeck, Frédéric Leroy
International Journal of Food Microbiology|December 28, 2020
Lemon juice and apple juice used as source of citrate and malate, respectively, enhance the formation of buttery aroma compounds and/or organic acids during Type 2 and Type 3 sourdough productions performed with Companilactobacillus crustorum LMG 23699Andrea Comasio, Simon Van Kerrebroeck, Luc De Vuyst
Food Science & Nutrition|September 28, 2018
Impact of process conditions on the microbial community dynamics and metabolite production kinetics of teff sourdough fermentations under bakery and laboratory conditionsHenning Harth, Simon Van Kerrebroeck, Luc De Vuyst
International Journal of Food Microbiology|November 9, 2002
Modelling growth and bacteriocin production by Lactobacillus curvatus LTH 1174 in response to temperature and pH values used for European sausage fermentation processesWiny Messens, Jurgen Verluyten, Frédéric Leroy, et al.
International Journal of Food Microbiology|September 16, 2018
The addition of citrate stimulates the production of acetoin and diacetyl by a citrate-positive Lactobacillus crustorum strain during wheat sourdough fermentationAndrea Comasio, Henning Harth, Stefan Weckx, et al.
Applied and Environmental Microbiology|October 5, 2010
Kinetic analysis of strains of lactic acid bacteria and acetic acid bacteria in cocoa pulp simulation media toward development of a starter culture for cocoa bean fermentationTimothy Lefeber, Maarten Janssens, Nicholas Camu, et al.
Applied and Environmental Microbiology|January 5, 2006
Cometabolism of citrate and glucose by Enterococcus faecium FAIR-E 198 in the absence of cellular growthFrederik Vaningelgem, Veerle Ghijsels, Effie Tsakalidou, et al.
Pageof 26