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Stefan Weckx

Showing results (1-10 of 75) with videos related to

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International Journal of Food Microbiology|May 19, 2009
Metagenome and metatranscriptome analysis: does the flag always cover the cargo?Stefan Weckx, Luc De Vuyst
Critical Reviews in Food Science and Nutrition|May 14, 2026
Starter cultures for sourdough production: rational selection, mixed-strain starter cultures, and strain monitoringInés Pradal, Stefan Weckx, Luc De Vuyst
Frontiers in Microbiology|February 2, 2026
Application of <i>Lacticaseibacillus paracasei</i> and <i>Tetragenococcus halophilus</i> as adjunct starter cultures in Gouda cheese productionHannes Decadt, Stefan Weckx, Luc De Vuyst
Applied and Environmental Microbiology|February 27, 2025
The production of esters by specific sourdough lactic acid bacteria species is limited by the precursor concentrationsInés Pradal, Stefan Weckx, Luc De Vuyst
BMC Genomics|October 14, 2015
Comparative genome analysis of the candidate functional starter culture strains Lactobacillus fermentum 222 and Lactobacillus plantarum 80 for controlled cocoa bean fermentation processesKoen Illeghems, Luc De Vuyst, Stefan Weckx
Frontiers in Microbiology|March 6, 2023
The rotation of primary starter culture mixtures results in batch-to-batch variations during Gouda cheese productionHannes Decadt, Stefan Weckx, Luc De Vuyst
BMC Genomics|August 2, 2013
Complete genome sequence and comparative analysis of Acetobacter pasteurianus 386B, a strain well-adapted to the cocoa bean fermentation ecosystemKoen Illeghems, Luc De Vuyst, Stefan Weckx
International Journal of Food Microbiology|January 18, 2024
The microbial and metabolite composition of Gouda cheese made from pasteurized milk is determined by the processing chainHannes Decadt, Stefan Weckx, Luc De Vuyst
Food Microbiology|May 23, 2015
Applying meta-pathway analyses through metagenomics to identify the functional properties of the major bacterial communities of a single spontaneous cocoa bean fermentation process sampleKoen Illeghems, Stefan Weckx, Luc De Vuyst
Frontiers in Microbiology|March 29, 2019
Shotgun Metagenomics of a Water Kefir Fermentation Ecosystem Reveals a Novel <i>Oenococcus</i> SpeciesMarko Verce, Luc De Vuyst, Stefan Weckx
Pageof 8

Showing results (1-10 of 75) with videos related to

Sort By:
Pageof 8
International Journal of Food Microbiology|May 19, 2009
Metagenome and metatranscriptome analysis: does the flag always cover the cargo?Stefan Weckx, Luc De Vuyst
Critical Reviews in Food Science and Nutrition|May 14, 2026
Starter cultures for sourdough production: rational selection, mixed-strain starter cultures, and strain monitoringInés Pradal, Stefan Weckx, Luc De Vuyst
Frontiers in Microbiology|February 2, 2026
Application of <i>Lacticaseibacillus paracasei</i> and <i>Tetragenococcus halophilus</i> as adjunct starter cultures in Gouda cheese productionHannes Decadt, Stefan Weckx, Luc De Vuyst
Applied and Environmental Microbiology|February 27, 2025
The production of esters by specific sourdough lactic acid bacteria species is limited by the precursor concentrationsInés Pradal, Stefan Weckx, Luc De Vuyst
BMC Genomics|October 14, 2015
Comparative genome analysis of the candidate functional starter culture strains Lactobacillus fermentum 222 and Lactobacillus plantarum 80 for controlled cocoa bean fermentation processesKoen Illeghems, Luc De Vuyst, Stefan Weckx
Frontiers in Microbiology|March 6, 2023
The rotation of primary starter culture mixtures results in batch-to-batch variations during Gouda cheese productionHannes Decadt, Stefan Weckx, Luc De Vuyst
BMC Genomics|August 2, 2013
Complete genome sequence and comparative analysis of Acetobacter pasteurianus 386B, a strain well-adapted to the cocoa bean fermentation ecosystemKoen Illeghems, Luc De Vuyst, Stefan Weckx
International Journal of Food Microbiology|January 18, 2024
The microbial and metabolite composition of Gouda cheese made from pasteurized milk is determined by the processing chainHannes Decadt, Stefan Weckx, Luc De Vuyst
Food Microbiology|May 23, 2015
Applying meta-pathway analyses through metagenomics to identify the functional properties of the major bacterial communities of a single spontaneous cocoa bean fermentation process sampleKoen Illeghems, Stefan Weckx, Luc De Vuyst
Frontiers in Microbiology|March 29, 2019
Shotgun Metagenomics of a Water Kefir Fermentation Ecosystem Reveals a Novel <i>Oenococcus</i> SpeciesMarko Verce, Luc De Vuyst, Stefan Weckx
Pageof 8