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Items: 1 to 20 of 224

1.

Acetic acid bacteria in fermented foods and beverages.

De Roos J, De Vuyst L.

Curr Opin Biotechnol. 2017 Aug 29;49:115-119. doi: 10.1016/j.copbio.2017.08.007. [Epub ahead of print] Review.

PMID:
28863341
2.

Microbial Ecology and Process Technology of Sourdough Fermentation.

De Vuyst L, Van Kerrebroeck S, Leroy F.

Adv Appl Microbiol. 2017;100:49-160. doi: 10.1016/bs.aambs.2017.02.003. Epub 2017 Apr 17. Review.

PMID:
28732554
3.

Enhanced mannitol biosynthesis by the fruit origin strain Fructobacillus tropaeoli CRL 2034.

Ruiz Rodríguez LG, Aller K, Bru E, De Vuyst L, Hébert EM, Mozzi F.

Appl Microbiol Biotechnol. 2017 Aug;101(15):6165-6177. doi: 10.1007/s00253-017-8395-1. Epub 2017 Jul 3.

PMID:
28674850
4.
5.

Diversity of the dominant bacterial species on sliced cooked pork products at expiration date in the Belgian retail.

Geeraerts W, Pothakos V, De Vuyst L, Leroy F.

Food Microbiol. 2017 Aug;65:236-243. doi: 10.1016/j.fm.2017.03.007. Epub 2017 Mar 8.

PMID:
28400008
6.

Effects of glucose and oxygen on arginine metabolism by coagulase-negative staphylococci.

Sánchez Mainar M, Matheuse F, De Vuyst L, Leroy F.

Food Microbiol. 2017 Aug;65:170-178. doi: 10.1016/j.fm.2017.02.007. Epub 2017 Feb 22.

PMID:
28399999
8.

Investigation of the instability and low water kefir grain growth during an industrial water kefir fermentation process.

Laureys D, Van Jean A, Dumont J, De Vuyst L.

Appl Microbiol Biotechnol. 2017 Apr;101(7):2811-2819. doi: 10.1007/s00253-016-8084-5. Epub 2017 Jan 9.

PMID:
28070662
9.

The water kefir grain inoculum determines the characteristics of the resulting water kefir fermentation process.

Laureys D, De Vuyst L.

J Appl Microbiol. 2017 Mar;122(3):719-732. doi: 10.1111/jam.13370.

PMID:
27930854
10.

Whole-Genome Sequence Analysis of Bombella intestini LMG 28161T, a Novel Acetic Acid Bacterium Isolated from the Crop of a Red-Tailed Bumble Bee, Bombus lapidarius.

Li L, Illeghems K, Van Kerrebroeck S, Borremans W, Cleenwerck I, Smagghe G, De Vuyst L, Vandamme P.

PLoS One. 2016 Nov 16;11(11):e0165611. doi: 10.1371/journal.pone.0165611. eCollection 2016.

11.

Lactate- and acetate-based cross-feeding interactions between selected strains of lactobacilli, bifidobacteria and colon bacteria in the presence of inulin-type fructans.

Moens F, Verce M, De Vuyst L.

Int J Food Microbiol. 2017 Jan 16;241:225-236. doi: 10.1016/j.ijfoodmicro.2016.10.019. Epub 2016 Oct 17.

PMID:
27810444
12.

Exploring the Impacts of Postharvest Processing on the Microbiota and Metabolite Profiles during Green Coffee Bean Production.

De Bruyn F, Zhang SJ, Pothakos V, Torres J, Lambot C, Moroni AV, Callanan M, Sybesma W, Weckx S, De Vuyst L.

Appl Environ Microbiol. 2016 Dec 15;83(1). pii: e02398-16. Print 2017 Jan 1.

13.

Systemic availability and metabolism of colonic-derived short-chain fatty acids in healthy subjects: a stable isotope study.

Boets E, Gomand SV, Deroover L, Preston T, Vermeulen K, De Preter V, Hamer HM, Van den Mooter G, De Vuyst L, Courtin CM, Annaert P, Delcour JA, Verbeke KA.

J Physiol. 2017 Jan 15;595(2):541-555. doi: 10.1113/JP272613. Epub 2016 Sep 18.

PMID:
27510655
14.

Yeast diversity of sourdoughs and associated metabolic properties and functionalities.

De Vuyst L, Harth H, Van Kerrebroeck S, Leroy F.

Int J Food Microbiol. 2016 Dec 19;239:26-34. doi: 10.1016/j.ijfoodmicro.2016.07.018. Epub 2016 Jul 15. Review.

PMID:
27470533
15.

A low pH does not determine the community dynamics of spontaneously developed backslopped liquid wheat sourdoughs but does influence their metabolite kinetics.

Van Kerrebroeck S, Bastos FC, Harth H, De Vuyst L.

Int J Food Microbiol. 2016 Dec 19;239:54-64. doi: 10.1016/j.ijfoodmicro.2016.07.019. Epub 2016 Jul 14.

PMID:
27450514
16.

Bifidobacteria and Butyrate-Producing Colon Bacteria: Importance and Strategies for Their Stimulation in the Human Gut.

Rivière A, Selak M, Lantin D, Leroy F, De Vuyst L.

Front Microbiol. 2016 Jun 28;7:979. doi: 10.3389/fmicb.2016.00979. eCollection 2016. Review.

17.

The environmental and intrinsic yeast diversity of Cuban cocoa bean heap fermentations.

Fernández Maura Y, Balzarini T, Clapé Borges P, Evrard P, De Vuyst L, Daniel HM.

Int J Food Microbiol. 2016 Sep 16;233:34-43. doi: 10.1016/j.ijfoodmicro.2016.06.012. Epub 2016 Jun 14.

PMID:
27322722
18.

Bifidobacterial inulin-type fructan degradation capacity determines cross-feeding interactions between bifidobacteria and Faecalibacterium prausnitzii.

Moens F, Weckx S, De Vuyst L.

Int J Food Microbiol. 2016 Aug 16;231:76-85. doi: 10.1016/j.ijfoodmicro.2016.05.015. Epub 2016 May 12.

PMID:
27233082
19.

Assessment of the contribution of cocoa-derived strains of Acetobacter ghanensis and Acetobacter senegalensis to the cocoa bean fermentation process through a genomic approach.

Illeghems K, Pelicaen R, De Vuyst L, Weckx S.

Food Microbiol. 2016 Sep;58:68-78. doi: 10.1016/j.fm.2016.03.013. Epub 2016 Mar 29.

PMID:
27217361
20.

Community dynamics and metabolite target analysis of spontaneous, backslopped barley sourdough fermentations under laboratory and bakery conditions.

Harth H, Van Kerrebroeck S, De Vuyst L.

Int J Food Microbiol. 2016 Jul 2;228:22-32. doi: 10.1016/j.ijfoodmicro.2016.04.011. Epub 2016 Apr 8.

PMID:
27088869

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