Ghent University Academic Bibliography

Journal Article
A1
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The wild solitary bees Andrena vaga, Anthophora plumipes, Colletes cunicularius, and Osmia cornuta microbiota are host specific and dominated by endosymbionts and environmental microorganisms

Gowri Amanda Hettiarachchi (UGent) , Margo Cnockaert (UGent) , Marie Joossens (UGent) , Antoine Gekiere, Ivan Meeus (UGent) , Nicolas J. Vereecken, Denis Michez, Guy Smagghe (UGent) and Peter Vandamme (UGent)

(2023) MICROBIAL ECOLOGY. 86(4). p.3013-3026

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Journal Article
A1
open access

Diversity of colacosome-interacting mycoparasites expands the understanding of the evolution and ecology of Microbotryomycetes

Nathan Schoutteten (UGent) , A. Yurkov, Olivier Leroux (UGent) , Danny Haelewaters (UGent) , Dominique Van Der Straeten (UGent) , O. Miettinen, T. Boekhout, D. Begerow and Annemieke Verbeken (UGent)

(2023) STUDIES IN MYCOLOGY. 106. p.41-94

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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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Journal Article
A1
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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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Journal Article
A1
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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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Journal Article
A1
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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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A1
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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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Journal Article
A1
open access

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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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).

Academic Bibliography

The wild solitary bees Andrena vaga, Anthophora plumipes, Colletes cunicularius, and Osmia cornuta microbiota are host specific and dominated by endosymbionts and environmental microorganisms

Diversity of colacosome-interacting mycoparasites expands the understanding of the evolution and ecology of Microbotryomycetes

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

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

Isolation and molecular characterization of the Romaine lettuce phylloplane mycobiome

Identity and typification of Achroomyces effusus (Pucciniomycotina, Basidiomycota)

Elucidation of the natural function of sophorolipids produced by Starmerella bombicola

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

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