Ghent University Academic Bibliography

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Sporobolomyces lactucae sp. nov. (Pucciniomycotina, Microbotryomycetes, Sporidiobolales) : an abundant component of romaine lettuce phylloplanes

Samira Fatemi, Danny Haelewaters (UGent) , Hector Urbina, Samuel Brown, Makenna L. Houston and M. Catherine Aime

(2022) JOURNAL OF FUNGI. 8(3).
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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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Identity and typification of Achroomyces effusus (Pucciniomycotina, Basidiomycota)

Vera Malysheva, Nathan Schoutteten (UGent) , Annemieke Verbeken (UGent) and Viacheslav Spirin

(2021) MYCOLOGICAL PROGRESS. 20(4). p.413-417
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Elucidation of the natural function of sophorolipids produced by Starmerella bombicola

Veerle De Clercq (UGent) , Sophie Roelants (UGent) , Martijn Castelein (UGent) , Sofie De Maeseneire (UGent) and Wim Soetaert (UGent)

(2021) JOURNAL OF FUNGI. 7(11).
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Isolation and molecular characterization of the Romaine lettuce phylloplane mycobiome

Danny Haelewaters (UGent) , Hector Urbina, Samuel Brown, Shannon Newerth-Henson and M. Catherine Aime

(2021) JOURNAL OF FUNGI. 7(4).
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MALDI-TOF MS profiling of non-starter lactic acid bacteria from artisanal cheeses of the Greek island of Naxos

Charalampos Gantzias (UGent) , Iliada Lappa, Maarten Aerts, Marina Georgalaki, Eugenia Manolopoulou, Kostas Papadimitriou, Evie De Brandt (UGent) , Effie Tsakalidou and Peter Vandamme (UGent)

(2020) INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY. 323.
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The use of selected bacteria and yeasts to control vibrio spp. in live food

Javad Sahandi, Patrick Sorgeloos (UGent) , Hui Xiao, Xianghong Wang, Zizhong Qi, Yanfen Zheng and Xuexi Tang

(2019) ANTIBIOTICS-BASEL. 8(3).
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Production of antioxidant and ACE-inhibitory peptides from Kluyveromyces marxianus protein hydrolysates : purification and molecular docking

Mahta Mirzaei (UGent) , Saeed Mirdamadi, Mohamad Reza Ehsani and Mahmoud Aminlari

(2018) JOURNAL OF FOOD AND DRUG ANALYSIS. 26(2). p.696-705
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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
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New species in Helicogloea and Spiculogloea, including a type study of H. graminicola (Bres.) GE Baker (Basidiomycota, Pucciniomycotina)

Nathan Schoutteten (UGent) , Peter Roberts, Karel Van De Put and Annemieke Verbeken (UGent)

(2018) CRYPTOGAMIE MYCOLOGIE. 39(3). p.311-323

Academic Bibliography

Sporobolomyces lactucae sp. nov. (Pucciniomycotina, Microbotryomycetes, Sporidiobolales) : an abundant component of romaine lettuce phylloplanes

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

Identity and typification of Achroomyces effusus (Pucciniomycotina, Basidiomycota)

Elucidation of the natural function of sophorolipids produced by Starmerella bombicola

Isolation and molecular characterization of the Romaine lettuce phylloplane mycobiome

MALDI-TOF MS profiling of non-starter lactic acid bacteria from artisanal cheeses of the Greek island of Naxos

The use of selected bacteria and yeasts to control vibrio spp. in live food

Production of antioxidant and ACE-inhibitory peptides from Kluyveromyces marxianus protein hydrolysates : purification and molecular docking

Oxygen and diverse nutrients influence the water kefir fermentation process

New species in Helicogloea and Spiculogloea, including a type study of H. graminicola (Bres.) GE Baker (Basidiomycota, Pucciniomycotina)

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