dr. Koenraad Van Hoorde
No current affiliation with UGent
- ORCID iD
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0000-0003-1958-730X
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- Journal Article
- A1
- open access
Piacentinu Ennese PDO cheese as reservoir of promising probiotic bacteria
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- Journal Article
- A1
- open access
Fermentation of Nocellara Etnea table olives by functional starter cultures at different low salt concentrations
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Use of next‐generation sequencing in microbial risk assessment
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Survival of potential probiotic lactobacilli used as adjunct cultures on Pecorino Siciliano cheese ripening and passage through the gastrointestinal tract of healthy volunteers
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Selected Lactobacillus strains isolated from sugary and milk kefir reduce Salmonella infection of epithelial cells in vitro
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The microbiology of 37 Belgian beers of more than 25 years old unraveled with MALDI-TOF MS
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Matrix-assisted laser desorption/ionization time-of-flight mas spectrometry (MALDI-TOF MS) for brewing microbiology
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Nghiên cú'u quân xã vi khuân trong nem chua bâng phu'o'ng pháp không phu thuôc vào nuôi cáy
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Application of culture-dependent and culture-independent methods for the identification of Lactobacillus kefiranofaciens in microbial consortia present in kefir grains
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Staphylococcus jettensis sp nov., a coagulase-negative staphylococcal species isolated from human clinical specimens
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A culture-dependent and -independent approach for the identification of lactic acid bacteria associated with the production of nem chua, a Vietnamese fermented meat product
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Characterisation of Gouda cheeses based on sensory, analytical and high-field H-1 nuclear magnetic resonance spectroscopy determinations: effect of adjunct cultures and brine composition on sodium-reduced Gouda cheese
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A description of the lactic acid bacteria microbiota associated with the production of traditional fermented vegetables in Vietnam
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- Journal Article
- A1
- open access
Lactobacillus porcinae sp. nov. isolated from traditional Vietnamese nem chua
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- Journal Article
- A1
- open access
Survival or revival: long-term preservation induces a reversible viable but non-culturable state in methane-oxidizing bacteria