Ghent University Academic Bibliography

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Acetobacter senegalensis isolated from mango fruits : its polyphasic characterization and adaptation to protect against stressors in the industrial production of vinegar : a review

Bassirou Ndoye, Rasoul Shafiei, Nastaran Shah Sanaei, Ilse Cleenwerck (UGent) , Marius K. Somda, Mamoudou Hama Dicko, Lat Souk Tounkara, Amadou Tidiane Guiro, Frank Delvigne and Philippe Thonart

(2022) JOURNAL OF APPLIED MICROBIOLOGY. 132(6). p.4130-4149
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- Journal Article
- A2
Risk assessment of isolated lactobacill from traditional Iranian dairy products

Fatemeh Bagheri, Saeed Mirdamadi, Mahta Mirzaei (UGent) and Maliheh Safavi

(2020) JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (IRAN). 17(104). p.65-78
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Pervasiveness of Staphylococcus carnosus over Staphylococcus xylosus is affected by the level of acidification within a conventional meat starter culture set-up

Despoina Angeliki Stavropoulou, Hannelore De Maere, Alberto Berardo (UGent) , Bente Janssens, Panagiota Filippou, Luc De Vuyst, Stefaan De Smet (UGent) and Frédéric Leroy

(2018) INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY. 274. p.60-66
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- Journal Article
- A1
The water kefir grain inoculum determines the characteristics of the resulting water kefir fermentation process

David Laureys (UGent) and L De Vuyst

(2017) JOURNAL OF APPLIED MICROBIOLOGY. 122(3). p.719-732
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- Journal Article
- A1
Microbial species diversity, community dynamics, and metabolite kinetics of water kefir fermentation

David Laureys (UGent) and Luc De Vuyst

(2014) APPLIED AND ENVIRONMENTAL MICROBIOLOGY. 80(8). p.2564-2572
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Metabolism of ferulic acid during growth of Lactobacillus plantarum and Lactobacillus collinoides

Dries Knockaert (UGent) , Katleen Raes (UGent) , Christophe Wille (UGent) , Karin Struijs (UGent) and John Van Camp (UGent)

(2012) JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE. 92(11). p.2291-2296
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- Journal Article
- A1
Analysis of biogenic amines in northern and southern European sausages and role of flora in amine production

D Ansorena, MC Montel, M Rokka, R Talon, S Eerola, A Rizzo, Marc Raemaekers and Daniël Demeyer (UGent)

(2002) MEAT SCIENCE. 61(2). p.141-147
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- Book Chapter
Antimicrobial potential of lactic acid bacteria

Luc De Vuyst and Erick Vandamme (UGent)

(1994) Bacteriocins of lactic acid bacteria : microbiology, genetics and applications. p.91-142
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- Book Chapter
Lactic acid bacteria and bacteriocins : their practical importance

Luc De Vuyst and Erick Vandamme (UGent)

(1994) Bacteriocins of lactic acid bacteria : microbiology, genetics and applications. p.1-11

Academic Bibliography

Acetobacter senegalensis isolated from mango fruits : its polyphasic characterization and adaptation to protect against stressors in the industrial production of vinegar : a review

Risk assessment of isolated lactobacill from traditional Iranian dairy products

Pervasiveness of Staphylococcus carnosus over Staphylococcus xylosus is affected by the level of acidification within a conventional meat starter culture set-up

The water kefir grain inoculum determines the characteristics of the resulting water kefir fermentation process

Microbial species diversity, community dynamics, and metabolite kinetics of water kefir fermentation

Metabolism of ferulic acid during growth of Lactobacillus plantarum and Lactobacillus collinoides

Analysis of biogenic amines in northern and southern European sausages and role of flora in amine production

Antimicrobial potential of lactic acid bacteria

Lactic acid bacteria and bacteriocins : their practical importance

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