Ghent University Academic Bibliography

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The impact of traditional wheat landraces on lambic beer production is limited

Dries Bongaerts, Atena Sadat Sombolestani, Jonas De Roos, Arne Bouchez, Alejandro Pinilla Croonenberghs, Margo Cnockaert (UGent) , Anneleen Wieme (UGent) , Peter Vandamme (UGent) , Stefan Weckx and Luc De Vuyst

(2026) INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY. 448.
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- Journal Article
- A1
- open access
Microbiological survey of spontaneous vegetable fermentations : a food safety perspective

Mathis Vermeersch (UGent) , Cintia Mayr, An Maes (UGent) , Anneleen Wieme (UGent) , Bruno De Meulenaer (UGent) , Peter Vandamme (UGent) , Liesbeth Jacxsens (UGent) , Tanja Kostic and Mieke Uyttendaele (UGent)

(2026) INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY. 446.
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- Journal Article
- A1
- open access
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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- Journal Article
- A1
- open access
Microbial ecology and metabolite dynamics of backslopped triticale sourdough productions and the impact of scale

Victor Gonzalez-Alonso, Ines Pradal, Yohanes Raditya Wardhana, Margo Cnockaert (UGent) , Anneleen Wieme (UGent) , Peter Vandamme (UGent) and Luc De Vuyst

(2024) INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY. 408.
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- Conference Paper
- C3
StrainInSight : a unique private strain collection and innovative tools to facilitate novel strain discovery

Eliza Depoorter (UGent) , Anneleen Wieme (UGent) , Charlotte Peeters (UGent) , Ilse Cleenwerck (UGent) , Ann Hellemans (UGent) and Peter Vandamme (UGent)

(2024) Probiotics and Prebiotics, International scientific conference, Abstracts.
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- Journal Article
- A1
- open access
Valorization of fruit by-products through lactic acid fermentation for innovative beverage formulation : microbiological and physiochemical effects

Elisabetta Chiarini (UGent) , Valentina Alessandria, Davide Buzzanca, Manuela Giordano, Negin Seif Zadeh, Francesco Mancuso and Giuseppe Zeppa

(2024) FOODS. 13(23).
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- Journal Article
- A2
- open access
Isolation, screening, identification and optimization of culture parameters to produce gamma-aminobutyric acid by Lactiplantibacillus pentosus R13, an isolate from ruoc (fermented shrimp paste)

Do Thi Bich Thuy, Tien-An Nguyen and Peter Vandamme (UGent)

(2022) APPLIED FOOD BIOTECHNOLOGY. 9(1). p.1-8
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- Journal Article
- A1
- open access
A comprehensive investigation into the production of gamma-aminobutyric acid by Limosilactobacillus fermentum NG16, a tuna gut isolate

D. T. B. Thuy, N. T. An, V. Jayasena and Peter Vandamme (UGent)

(2022) ACTA ALIMENTARIA. 51(2). p.302-311
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- PhD Thesis
Lactic acid fermentation as a strategy to diversify fruit products in sub-Saharan Africa

Juliana Mandha

(2022)
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- Journal Article
- A2
Effect of pectin on anti-diabetic and anti-oxidant properties of fermented milk by lactic acid bacteria isolated from traditional Iranian dairy products

Faezeh Shirkhan, Saeed Mirdamadi, Mahta Mirzaei (UGent) , Behrouz Akbari-Adergani and Nikoo Nasoohi

(2022) JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (IRAN). 19(123). p.55-67

Academic Bibliography

The impact of traditional wheat landraces on lambic beer production is limited

Microbiological survey of spontaneous vegetable fermentations : a food safety perspective

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

Microbial ecology and metabolite dynamics of backslopped triticale sourdough productions and the impact of scale

StrainInSight : a unique private strain collection and innovative tools to facilitate novel strain discovery

Valorization of fruit by-products through lactic acid fermentation for innovative beverage formulation : microbiological and physiochemical effects

Isolation, screening, identification and optimization of culture parameters to produce gamma-aminobutyric acid by Lactiplantibacillus pentosus R13, an isolate from ruoc (fermented shrimp paste)

A comprehensive investigation into the production of gamma-aminobutyric acid by Limosilactobacillus fermentum NG16, a tuna gut isolate

Lactic acid fermentation as a strategy to diversify fruit products in sub-Saharan Africa

Effect of pectin on anti-diabetic and anti-oxidant properties of fermented milk by lactic acid bacteria isolated from traditional Iranian dairy products

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