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Frontiers in Microbiology|May 23, 2022
Backslopping Time, Rinsing of the Grains During Backslopping, and Incubation Temperature Influence the Water Kefir Fermentation ProcessDavid Laureys, Frédéric Leroy, Peter Vandamme, et al.
Food Microbiology|May 25, 2016
Assessment of the contribution of cocoa-derived strains of Acetobacter ghanensis and Acetobacter senegalensis to the cocoa bean fermentation process through a genomic approachKoen Illeghems, Rudy Pelicaen, Luc De Vuyst, et al.
Food Microbiology|April 13, 2017
Diversity of the dominant bacterial species on sliced cooked pork products at expiration date in the Belgian retailWim Geeraerts, Vasileios Pothakos, Luc De Vuyst, et al.
Systematic and Applied Microbiology|February 27, 2017
Identification of acetic acid bacteria through matrix-assisted laser desorption/ionization time-of-flight mass spectrometry and report of Gluconobacter nephelii Kommanee et al. 2011 and Gluconobacter uchimurae Tanasupawat et al. 2012 as later heterotypic synonyms of Gluconobacter japonicus Malimas et al. 2009 and Gluconobacter oxydans (Henneberg 1897) De Ley 1961 (Approved Lists 1980) emend. Gosselé et al. 1983, respectivelyLeilei Li, Ilse Cleenwerck, Luc De Vuyst, et al.
Applied and Environmental Microbiology|March 3, 2009
Coculture fermentations of Bifidobacterium species and Bacteroides thetaiotaomicron reveal a mechanistic insight into the prebiotic effect of inulin-type fructansGwen Falony, Thomas Calmeyn, Frédéric Leroy, et al.
International Journal of Systematic and Evolutionary Microbiology|August 28, 2012
Characterization of strains of Weissella fabalis sp. nov. and Fructobacillus tropaeoli from spontaneous cocoa bean fermentationsIsabel Snauwaert, Zoi Papalexandratou, Luc De Vuyst, et al.
Food Microbiology|September 20, 2020
Genome-scale metabolic modeling of Acetobacter pasteurianus 386B reveals its metabolic adaptation to cocoa fermentation conditionsRudy Pelicaen, Didier Gonze, Luc De Vuyst, et al.
International Journal of Systematic and Evolutionary Microbiology|October 6, 2009
Weissella fabaria sp. nov., from a Ghanaian cocoa fermentationKatrien De Bruyne, Nicholas Camu, Luc De Vuyst, et al.
Applied and Environmental Microbiology|July 8, 2005
Molecular and biochemical analysis of the galactose phenotype of dairy Streptococcus thermophilus strains reveals four different fermentation profilesFilip de Vin, Peter Rådström, Lieve Herman, et al.
International Journal of Systematic and Evolutionary Microbiology|January 8, 2009
Lactobacillus fabifermentans sp. nov. and Lactobacillus cacaonum sp. nov., isolated from Ghanaian cocoa fermentationsKatrien De Bruyne, Nicholas Camu, Luc De Vuyst, et al.
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