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Various cold storage-backslopping cycles show the robustness of Limosilactobacillus fermentum IMDO 130101 as starter culture for Type 3 sourdough production
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- Journal Article
- open access
New insights into the role of key microorganisms and wooden barrels during lambic beer fermentation and maturation
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- Journal Article
- A1
- open access
Brytella acorum gen. nov., sp. nov., a novel acetic acid bacterium from sour beverages
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- Journal Article
- A2
- open access
A phylogenomic and comparative genomic analysis of Commensalibacter, a versatile insect symbiont
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- Journal Article
- A1
- open access
Backslopping time, rinsing of the grains during backslopping, and incubation temperature influence the water kefir fermentation process
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- Journal Article
- A1
- open access
The type and concentration of inoculum and substrate as well as the presence of oxygen impact the water kefir fermentation process
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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
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Gluconacetobacter dulcium sp. nov., a novel Gluconacetobacter species from sugar-rich environments
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Novel acetic acid bacteria from cider fermentations : acetobacter conturbans sp. nov. and acetobacter fallax sp. nov
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Roasting-induced changes in cocoa beans with respect to the mood pyramid