- Work address
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Valentin Vaerwyckweg 1, Schoonmeersen - gebouw C
9000 Gent - David.Laureys@UGent.be
- ORCID iD
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0000-0003-1175-5567
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Kombucha tea fermentation : a review
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- Journal Article
- A1
- open access
The buffer capacity and calcium concentration of water influence the microbial species diversity, grain growth, and metabolite production during water kefir fermentation
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Oxygen and diverse nutrients influence the water kefir fermentation process
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Investigation of the instability and low water kefir grain growth during an industrial water kefir fermentation process
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The water kefir grain inoculum determines the characteristics of the resulting water kefir fermentation process
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- PhD Thesis
- open access
Microbial species diversity, community dynamics, substrate consumption, and metabolite production during water kefir fermentation
(2017) -
Acetic acid bacteria in fermented food and beverage ecosystems
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Bifidobacterium aquikefiri sp nov., isolated from water kefir
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Microbial species diversity, community dynamics, and metabolite kinetics of water kefir fermentation