Ghent University Academic Bibliography

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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Nutritional benefits, technological innovations and safety of fermented cereal products : insights from umqombothi

Lungani Amanda Nyathi, Patrick Berka Njobeh, Bhekisisa Dlamini, Kokeb Tesfamariam Hadush (UGent) , Sarah De Saeger (UGent) , Francesca Valerio, Giuseppina Avantaggiato, Oluwakamisi Festus Akinmoladun, Gabriel Bidemi Akanni and Oluwafemi Ayodeji Adebo

(2025) FOOD BIOSCIENCE. 74.

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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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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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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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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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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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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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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

Academic Bibliography

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

Nutritional benefits, technological innovations and safety of fermented cereal products : insights from umqombothi

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

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

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

Elucidation of the natural function of sophorolipids produced by Starmerella bombicola

Identity and typification of Achroomyces effusus (Pucciniomycotina, Basidiomycota)

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