Wort Substrate Consumption and Metabolite Production During Lambic Beer Fermentation and Maturation Explain the Successive Growth of Specific Bacterial and Yeast Species

Acetic acid bacteria in fermented foods and beverages

(2018) Jonas De Roos et al.   CURRENT OPINION IN BIOTECHNOLOGY

Temporal and Spatial Distribution of the Acetic Acid Bacterium Communities throughout the Wooden Casks Used for the Fermentation and Maturation of Lambic Beer Underlines Their Functional Role

(2018) J. De Roos et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Amplicon and shotgun metagenomic sequencing indicates that microbial ecosystems present in cheese brines reflect environmental inoculation during the cheese production process

(2018) Louise Vermote et al.   INTERNATIONAL DAIRY JOURNAL

The Interior Surfaces of Wooden Barrels Are an Additional Microbial Inoculation Source for Lambic Beer Production

(2018) J. De Roos et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Tyramine and histamine risk assessment related to consumption of dry fermented sausages by the Spanish population

(2017) M.L. Latorre-Moratalla et al.   FOOD AND CHEMICAL TOXICOLOGY

The dietary biogenic amines tyramine and histamine show synergistic toxicity towards intestinal cells in culture

(2017) Beatriz del Rio et al.   FOOD CHEMISTRY

Different Non-Saccharomyces Yeast Species Stimulate Nutrient Consumption in S. cerevisiae Mixed Cultures

(2017) Jose A. Curiel et al.   Frontiers in Microbiology

Microbial diversity and metabolite composition of Belgian red-brown acidic ales

(2016) Isabel Snauwaert et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

The microbial diversity of an industrially produced lambic beer shares members of a traditionally produced one and reveals a core microbiota for lambic beer fermentation

(2015) Freek Spitaels et al.   FOOD MICROBIOLOGY

Interaction between Hanseniaspora uvarum and Saccharomyces cerevisiae during alcoholic fermentation

(2015) Chunxiao Wang et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Brettanomyces yeasts — From spoilage organisms to valuable contributors to industrial fermentations

(2015) Jan Steensels et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

PIPITS: an automated pipeline for analyses of fungal internal transcribed spacer sequences from the Illumina sequencing platform

(2015) Hyun S. Gweon et al.   Methods in Ecology and Evolution

Mapping microbial ecosystems and spoilage-gene flow in breweries highlights patterns of contamination and resistance

(2015) Nicholas A Bokulich et al.   eLife

A Study on the Fundamental Mechanism and the Evolutionary Driving Forces behind Aerobic Fermentation in Yeast

(2015) Arne Hagman et al.   PLoS One

Microbial Species Diversity, Community Dynamics, and Metabolite Kinetics of Water Kefir Fermentation

(2014) David Laureys et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Oxidation of Metabolites Highlights the Microbial Interactions and Role ofAcetobacter pasteurianusduring Cocoa Bean Fermentation

(2014) Frédéric Moens et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

The use of lactic acid-producing, malic acid-producing, or malic acid-degrading yeast strains for acidity adjustment in the wine industry

(2014) Jing Su et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

The Microbial Diversity of Traditional Spontaneously Fermented Lambic Beer

(2014) Freek Spitaels et al.   PLoS One

The problem of biogenic amines in fermented foods and the use of potential biogenic amine-degrading microorganisms as a solution

(2014) Miguel A. Alvarez et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Improved Selection of Internal Transcribed Spacer-Specific Primers Enables Quantitative, Ultra-High-Throughput Profiling of Fungal Communities

(2013) Nicholas A. Bokulich et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Identification of novel GAPDH-derived antimicrobial peptides secreted by Saccharomyces cerevisiae and involved in wine microbial interactions

(2013) Patrícia Branco et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Dynamics of lactic acid bacteria populations in Rioja wines by PCR-DGGE, comparison with culture-dependent methods

(2013) Lucía González-Arenzana et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

The Microbiology of Malting and Brewing

(2013) N. A. Bokulich et al.   MICROBIOLOGY AND MOLECULAR BIOLOGY REVIEWS

Topographic diversity of fungal and bacterial communities in human skin

(2013) Keisha Findley et al.   NATURE

Tyrosine-containing peptides are precursors of tyramine produced by Lactobacillus plantarum strain IR BL0076 isolated from wine

(2012) Maryse Bonnin-Jusserand et al.   BMC MICROBIOLOGY

Indigenous lactic acid bacteria communities in alcoholic and malolactic fermentations of Tempranillo wines elaborated in ten wineries of La Rioja (Spain)

(2012) Lucía González-Arenzana et al.   FOOD RESEARCH INTERNATIONAL

Brewhouse-Resident Microbiota Are Responsible for Multi-Stage Fermentation of American Coolship Ale

(2012) Nicholas A. Bokulich et al.   PLoS One

Biogenic Amines in Italian Pecorino Cheese

(2012) Maria Schirone et al.   Frontiers in Microbiology

UCHIME improves sensitivity and speed of chimera detection

(2011) Robert C. Edgar et al.   BIOINFORMATICS

Dynamics of Indigenous Lactic Acid Bacteria Populations in Wine Fermentations from La Rioja (Spain) During Three Vintages

(2011) Lucía González-Arenzana et al.   MICROBIAL ECOLOGY

Parallel evolution of the make–accumulate–consume strategy in Saccharomyces and Dekkera yeasts

(2011) Elżbieta Rozpędowska et al.   Nature Communications

Biogenic amines in fermented foods

(2010) G Spano et al.   EUROPEAN JOURNAL OF CLINICAL NUTRITION

Global patterns of 16S rRNA diversity at a depth of millions of sequences per sample

(2010) J. G. Caporaso et al.   PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA

Introducing mothur: Open-Source, Platform-Independent, Community-Supported Software for Describing and Comparing Microbial Communities

(2009) P. D. Schloss et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Molecular Characterization of New Natural Hybrids of Saccharomyces cerevisiae and S. kudriavzevii in Brewing

(2008) S. S. Gonzalez et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Natural Populations of Saccharomyces kudriavzevii in Portugal Are Associated with Oak Bark and Are Sympatric with S. cerevisiae and S. paradoxus

(2008) J. P. Sampaio et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY