Ghent University Academic Bibliography

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Refermentation and maturation of lambic beer in bottles: a necessary step for gueuze production

Dries Bongaerts, Arne Bouchez, Jonas De Roos, Margo Cnockaert (UGent) , Anneleen Wieme (UGent) , Peter Vandamme (UGent) , Stefan Weckx and Luc De Vuyst

(2024) APPLIED AND ENVIRONMENTAL MICROBIOLOGY. 90(4).
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New insights into the role of key microorganisms and wooden barrels during lambic beer fermentation and maturation

Louise Vermote, Jonas De Roos, Margo Cnockaert (UGent) , Peter Vandamme (UGent) , Stefan Weckx and Luc De Vuyst

(2023) INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY. 394.
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Brytella acorum gen. nov., sp. nov., a novel acetic acid bacterium from sour beverages

Atena Sadat Sombolestani, Dries Bongaerts (UGent) , Eliza Depoorter (UGent) , Ilse Cleenwerck (UGent) , Anneleen Wieme (UGent) , Scott J. Britton, Stefan Weckx, Luc De Vuyst and Peter Vandamme (UGent)

(2023) SYSTEMATIC AND APPLIED MICROBIOLOGY. 46(5).
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An in-depth multiphasic analysis of the chocolate production chain, from bean to bar, demonstrates the superiority of Saccharomyces cerevisiae over Hanseniaspora opuntiae as functional starter culture during cocoa fermentation

Cristian Díaz-Muñoz, Dario Van de Voorde, Emmy Tuenter, Valérie Lemarcq, Davy Van de Walle (UGent) , José Pedro Soares Maio, Alejandra Mencía, Carlos Eduardo Hernandez, Andrea Comasio, Eleni Sioriki (UGent) , et al.

(2023) FOOD MICROBIOLOGY. 109.
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The microbiota of modified-atmosphere-packaged cooked charcuterie products throughout their shelf-life period, as revealed by a complementary combination of culture-dependent and culture-independent analysis

Evelyne Duthoo, Geertrui Rasschaert, Frederic Leroy, Stefan Weckx, Marc Heyndrickx (UGent) and Koen De Reu

(2021) MICROORGANISMS. 9(6).
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Metatranscriptome analysis for insight into whole-ecosystem gene expression during spontaneous wheat and spelt sourdough fermentations

Stefan Weckx, Joke Allemeersch, Roel Van der Meulen, Gino Vrancken, Geert Huys (UGent) , Peter Vandamme (UGent) , Paul Van Hummelen and Luc De Vuyst

(2011) APPLIED AND ENVIRONMENTAL MICROBIOLOGY. 77(2). p.618-626
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Lactic acid bacteria community dynamics and metabolite production of rye sourdough fermentations share characteristics of wheat and spelt sourdough fermentations

Stefan Weckx, Roel van der Meulen, Dominique Maes, Ilse Scheirlinck, Geert Huys (UGent) , Peter Vandamme (UGent) and Luc De Vuyst

(2010) FOOD MICROBIOLOGY. 27(8). p.1000-1008
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Community dynamics of bacteria in sourdough fermentations as revealed by their metatranscriptome

Stefan Weckx, Roel Van der Meulen, Joke Allemeersch, Geert Huys (UGent) , Peter Vandamme (UGent) , Paul Van Hummelen and Luc De Vuyst

(2010) APPLIED AND ENVIRONMENTAL MICROBIOLOGY. 76(16). p.5402-5408
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Linkage and association studies identify a novel locus for Alzheimer disease at 7q36 in a Dutch population-based sample

Rosa Rademakers, Marc Cruts, Kristel Sleegers, Bart Dermaut (UGent) , Jessie Theuns, Yurii Aulchenko, Stefan Weckx, Tim De Pooter, Marleen Van den Broeck, Ellen Corsmit, et al.

(2005) AMERICAN JOURNAL OF HUMAN GENETICS. 77(4). p.643-652

Academic Bibliography

Refermentation and maturation of lambic beer in bottles: a necessary step for gueuze production

New insights into the role of key microorganisms and wooden barrels during lambic beer fermentation and maturation

Brytella acorum gen. nov., sp. nov., a novel acetic acid bacterium from sour beverages

An in-depth multiphasic analysis of the chocolate production chain, from bean to bar, demonstrates the superiority of Saccharomyces cerevisiae over Hanseniaspora opuntiae as functional starter culture during cocoa fermentation

The microbiota of modified-atmosphere-packaged cooked charcuterie products throughout their shelf-life period, as revealed by a complementary combination of culture-dependent and culture-independent analysis

Metatranscriptome analysis for insight into whole-ecosystem gene expression during spontaneous wheat and spelt sourdough fermentations

Lactic acid bacteria community dynamics and metabolite production of rye sourdough fermentations share characteristics of wheat and spelt sourdough fermentations

Community dynamics of bacteria in sourdough fermentations as revealed by their metatranscriptome

Linkage and association studies identify a novel locus for Alzheimer disease at 7q36 in a Dutch population-based sample

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