Ann Van Schoor
Show
Sort by
-
Taxonomic structure and stability of the bacterial community in Belgian sourdough ecosystems as assessed by culture and population fingerprinting
-
Influence of geographical origin and flour type on diversity of lactic acid bacteria in traditional Belgian sourdoughs
-
Population dynamics and metabolite target analysis of lactic acid bacteria during laboratory fermentations of wheat and spelt sourdoughs
-
Lactobacillus crustorum sp nov., isolated from two traditional Belgian wheat sourdoughs
-
Reclassification of Streptomyces nigrifaciens as a later synonym of Streptomyces flavovirens; Streptomyces citreofluorescens, Streptomyces chrysomallus subsp chrysomallus and Streptomyces fluorescens as later synonyms of Streptomyces anulatus; Streptomyces chibaensis as a later synonym of Streptomyces corchorusii; Streptomyces flaviscleroticus as a later synonym of Streptomyces minutiscleroticus; and Streptomyces lipmanii, Streptomyces griseus subsp alpha, Streptomyces griseus subsp cretosus and Streptomyces willmorei as later synonyms of Streptomyces microflavus
-
Recovery of Burkholderia cenocepacia strain PHDC from cystic fibrosis patients in Europe