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

Bifidobacterium aquikefiri sp. nov., isolated from water kefir

(2016) David Laureys et al.   INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY

Phage-mediated transfer of a dextranase gene in Lactobacillus sanfranciscensis and characterization of the enzyme

(2015) Claudia Picozzi et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

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

Sequence-based analysis of the microbial composition of water kefir from multiple sources

(2013) Alan J. Marsh et al.   FEMS MICROBIOLOGY LETTERS

Application' and validation of autochthonous lactic acid bacteria starter cultures for controlled leek fermentations and their influence on the antioxidant properties of leek

(2013) D. Wouters et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Comparative phylobiomic analysis of the bacterial community of water kefir by 16S rRNA gene amplicon sequencing and ARDRA analysis

(2013) A. Gulitz et al.   JOURNAL OF APPLIED MICROBIOLOGY

Brazilian kefir: structure, microbial communities and chemical composition

(2012) Karina Teixeira Magalhães et al.   BRAZILIAN JOURNAL OF MICROBIOLOGY

Species diversity, community dynamics, and metabolite kinetics of spontaneous leek fermentations

(2012) D. Wouters et al.   FOOD MICROBIOLOGY

Effects of cow's and goat's milk as fermentation media on the microbial ecology of sugary kefir grains

(2012) Hsin-Hui Hsieh et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Species Diversity, Community Dynamics, and Metabolite Kinetics of the Microbiota Associated with Traditional Ecuadorian Spontaneous Cocoa Bean Fermentations

(2011) Zoi Papalexandratou et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

The Pentose Moiety of Adenosine and Inosine Is an Important Energy Source for the Fermented-Meat Starter Culture Lactobacillus sakei CTC 494

(2011) T. Rimaux et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Species diversity and metabolic impact of the microbiota are low in spontaneously acidified Belgian sausages with an added starter culture of Staphylococcus carnosus

(2011) M. Janssens et al.   FOOD MICROBIOLOGY

The microbial diversity of water kefir

(2011) Anna Gulitz et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Profile of microbial communities present in tibico (sugary kefir) grains from different Brazilian States

(2011) Maria Gabriela da C. P. Miguel et al.   WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY

Identification and characterization of a glucan-producing enzyme from Lactobacillus hilgardii TMW 1.828 involved in granule formation of water kefir

(2010) Florian W. Waldherr et al.   FOOD MICROBIOLOGY

Microbial communities and chemical changes during fermentation of sugary Brazilian kefir

(2010) Karina Teixeira Magalhães et al.   WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY

Differential synthesis of fermentative aroma compounds of two related commercial wine yeast strains

(2009) Ana M. Molina et al.   FOOD CHEMISTRY

Influence of environmental parameters on production of the acrolein precursor 3-hydroxypropionaldehyde by Lactobacillus reuteri DSMZ 20016 and its accumulation by wine lactobacilli

(2009) Rolene Bauer et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Sugar−Glycerol Cofermentations by Lactobacillus hilgardii Isolated from Wine

(2009) Sergio E. Pasteris et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Volatile analysis of spoiled, artisan-type, modified-atmosphere-packaged cooked ham stored under different temperatures

(2008) F LEROY et al.   FOOD MICROBIOLOGY