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Items: 10

1.

Diversity and dynamics of bacterial populations during spontaneous sorghum fermentations used to produce ting, a South African food.

Madoroba E, Steenkamp ET, Theron J, Scheirlinck I, Cloete TE, Huys G.

Syst Appl Microbiol. 2011 May;34(3):227-34. doi: 10.1016/j.syapm.2010.11.016. Epub 2011 Feb 6.

PMID:
21300507
2.

Lactic acid bacteria community dynamics and metabolite production of rye sourdough fermentations share characteristics of wheat and spelt sourdough fermentations.

Weckx S, Van der Meulen R, Maes D, Scheirlinck I, Huys G, Vandamme P, De Vuyst L.

Food Microbiol. 2010 Dec;27(8):1000-8. doi: 10.1016/j.fm.2010.06.005. Epub 2010 Jun 25.

PMID:
20832677
3.

Polyphasic taxonomic characterization of Lactobacillus rossiae isolates from Belgian and Italian sourdoughs reveals intraspecific heterogeneity.

Scheirlinck I, Van der Meulen R, Vrancken G, De Vuyst L, Settanni L, Vandamme P, Huys G.

Syst Appl Microbiol. 2009 Apr;32(2):151-6. doi: 10.1016/j.syapm.2008.12.006. Epub 2009 Feb 7.

PMID:
19201563
4.

Molecular source tracking of predominant lactic acid bacteria in traditional Belgian sourdoughs and their production environments.

Scheirlinck I, Van der Meulen R, De Vuyst L, Vandamme P, Huys G.

J Appl Microbiol. 2009 Apr;106(4):1081-92. doi: 10.1111/j.1365-2672.2008.04094.x. Epub 2009 Jan 30.

5.

Taxonomic structure and stability of the bacterial community in belgian sourdough ecosystems as assessed by culture and population fingerprinting.

Scheirlinck I, Van der Meulen R, Van Schoor A, Vancanneyt M, De Vuyst L, Vandamme P, Huys G.

Appl Environ Microbiol. 2008 Apr;74(8):2414-23. doi: 10.1128/AEM.02771-07. Epub 2008 Feb 29.

6.

Influence of geographical origin and flour type on diversity of lactic acid bacteria in traditional Belgian sourdoughs.

Scheirlinck I, Van der Meulen R, Van Schoor A, Vancanneyt M, De Vuyst L, Vandamme P, Huys G.

Appl Environ Microbiol. 2007 Oct;73(19):6262-9. Epub 2007 Aug 3.

7.

Lactobacillus crustorum sp. nov., isolated from two traditional Belgian wheat sourdoughs.

Scheirlinck I, Van der Meulen R, Van Schoor A, Huys G, Vandamme P, De Vuyst L, Vancanneyt M.

Int J Syst Evol Microbiol. 2007 Jul;57(Pt 7):1461-7.

PMID:
17625176
8.

Population dynamics and metabolite target analysis of lactic acid bacteria during laboratory fermentations of wheat and spelt sourdoughs.

Van der Meulen R, Scheirlinck I, Van Schoor A, Huys G, Vancanneyt M, Vandamme P, De Vuyst L.

Appl Environ Microbiol. 2007 Aug;73(15):4741-50. Epub 2007 Jun 8.

9.

Lactobacillus namurensis sp. nov., isolated from a traditional Belgian sourdough.

Scheirlinck I, Van der Meulen R, Van Schoor A, Cleenwerck I, Huys G, Vandamme P, De Vuyst L, Vancanneyt M.

Int J Syst Evol Microbiol. 2007 Feb;57(Pt 2):223-7.

PMID:
17267954
10.

Culture-independent analysis of probiotic products by denaturing gradient gel electrophoresis.

Temmerman R, Scheirlinck I, Huys G, Swings J.

Appl Environ Microbiol. 2003 Jan;69(1):220-6.

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