Ghent University Academic Bibliography

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A phylogenomic and comparative genomic analysis of Commensalibacter, a versatile insect symbiont

Juliana Botero Cardona (UGent) , Atena Sadat Sombolestani (UGent) , Margo Cnockaert (UGent) , Charlotte Peeters (UGent) , Wim Borremans, Luc De Vuyst, Nicolas J. Vereecken, Denis Michez, Guy Smagghe, German Bonilla-Rosso, et al.

(2023) ANIMAL MICROBIOME. 5(1).
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Backslopping time, rinsing of the grains during backslopping, and incubation temperature influence the water kefir fermentation process

David Laureys (UGent) , Frédéric Leroy, Peter Vandamme (UGent) and Luc De Vuyst

(2022) FRONTIERS IN MICROBIOLOGY. 13.
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The type and concentration of inoculum and substrate as well as the presence of oxygen impact the water kefir fermentation process

David Laureys (UGent) , Frédéric Leroy, Tom Hauffman, Marc Raes, Maarten Aerts, Peter Vandamme (UGent) and Luc De Vuyst

(2021) FRONTIERS IN MICROBIOLOGY. 12.
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Characterization of novel Gluconobacter species from fruits and fermented food products : Gluconobacter cadivus sp. nov., Gluconobacter vitians sp. nov. and Gluconobacter potus sp. nov

Atena Sadat Sombolestani (UGent) , Ilse Cleenwerck (UGent) , Margo Cnockaert (UGent) , Wim Borremans, Anneleen Wieme (UGent) , Luc De Vuyst and Peter Vandamme (UGent)

(2021) INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY. 71(3).
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Gluconacetobacter dulcium sp. nov., a novel Gluconacetobacter species from sugar-rich environments

Atena Sadat Sombolestani (UGent) , Ilse Cleenwerck (UGent) , Margo Cnockaert (UGent) , Wim Borremans, Anneleen Wieme (UGent) , Yvan Moutia, Stijn Spaepen, Luc De Vuyst and Peter Vandamme (UGent)

(2021) INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY. 71(1).
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Novel acetic acid bacteria from cider fermentations : acetobacter conturbans sp. nov. and acetobacter fallax sp. nov

Atena Sadat Sombolestani (UGent) , Ilse Cleenwerck (UGent) , Margo Cnockaert (UGent) , Wim Borremans, Anneleen Wieme (UGent) , Luc De Vuyst and Peter Vandamme (UGent)

(2020) INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY. 70(12). p.6163-6171
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Roasting-induced changes in cocoa beans with respect to the mood pyramid

Valérie Lemarcq (UGent) , Emmy Tuenter, Anastasia Bondarenko, Davy Van de Walle (UGent) , Luc De Vuyst, Luc Pieters, Eleni Sioriki (UGent) and Koen Dewettinck (UGent)

(2020) FOOD CHEMISTRY. 332.
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The buffer capacity and calcium concentration of water influence the microbial species diversity, grain growth, and metabolite production during water kefir fermentation

David Laureys (UGent) , Maarten Aerts, Peter Vandamme (UGent) and Luc De Vuyst

(2019) FRONTIERS IN MICROBIOLOGY. 10.
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Wort substrate consumption and metabolite production during lambic beer fermentation and maturation explain the successive growth of specific bacterial and yeast species

Jonas De Roos, Peter Vandamme (UGent) and Luc De Vuyst

(2018) FRONTIERS IN MICROBIOLOGY. 9.
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Oxygen and diverse nutrients influence the water kefir fermentation process

David Laureys (UGent) , Maarten Aerts, Peter Vandamme (UGent) and Luc De Vuyst

(2018) FOOD MICROBIOLOGY. 73. p.351-361

Academic Bibliography

A phylogenomic and comparative genomic analysis of Commensalibacter, a versatile insect symbiont

Backslopping time, rinsing of the grains during backslopping, and incubation temperature influence the water kefir fermentation process

The type and concentration of inoculum and substrate as well as the presence of oxygen impact the water kefir fermentation process

Characterization of novel Gluconobacter species from fruits and fermented food products : Gluconobacter cadivus sp. nov., Gluconobacter vitians sp. nov. and Gluconobacter potus sp. nov

Gluconacetobacter dulcium sp. nov., a novel Gluconacetobacter species from sugar-rich environments

Novel acetic acid bacteria from cider fermentations : acetobacter conturbans sp. nov. and acetobacter fallax sp. nov

Roasting-induced changes in cocoa beans with respect to the mood pyramid

The buffer capacity and calcium concentration of water influence the microbial species diversity, grain growth, and metabolite production during water kefir fermentation

Wort substrate consumption and metabolite production during lambic beer fermentation and maturation explain the successive growth of specific bacterial and yeast species

Oxygen and diverse nutrients influence the water kefir fermentation process

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