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

Cocoa fermentation: Microbial identification by MALDI-TOF MS, and sensory evaluation of produced chocolate

(2017) Maria Gabriela da Cruz Pedrozo Miguel et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Identification of acetic acid bacteria through matrix-assisted laser desorption/ionization time-of-flight mass spectrometry and report of Gluconobacter nephelii Kommanee et al. 2011 and Gluconobacter uchimurae Tanasupawat et al. 2012 as later heterotypic synonyms of Gluconobacter japonicus Malimas et al. 2009 and Gluconobacter oxydans (Henneberg 1897) De Ley 1961 (Approved Lists 1980) emend. Gosselé et al. 1983, respectively

(2017) Leilei Li et al.   SYSTEMATIC AND APPLIED 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

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

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

The Key to Acetate: Metabolic Fluxes of Acetic Acid Bacteria under Cocoa Pulp Fermentation-Simulating Conditions

(2014) Philipp Adler 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

Fast and sensitive protein alignment using DIAMOND

(2014) Benjamin Buchfink et al.   NATURE METHODS

The Microbial Diversity of Traditional Spontaneously Fermented Lambic Beer

(2014) Freek Spitaels et al.   PLoS One

Effects of Growth Medium on Matrix-Assisted Laser Desorption–Ionization Time of Flight Mass Spectra: a Case Study of Acetic Acid Bacteria

(2013) Anneleen D. Wieme et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

High-Throughput Sequencing and Metagenomics: Moving Forward in the Culture-Independent Analysis of Food Microbial Ecology

(2013) Danilo Ercolini   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Rapid identification of Tetragenococcus halophilus and Tetragenococcus muriaticus, important species in the production of salted and fermented foods, by matrix-assisted laser desorption ionization-time of flight mass spectrometry (MALDI-TOF MS)

(2013) Takashi Kuda et al.   FOOD CONTROL

Optimization of experimental and modelling parameters for the differentiation of beverage spoiling yeasts by Matrix-Assisted-Laser-Desorption/Ionization–Time-of-Flight Mass Spectrometry (MALDI–TOF MS) in response to varying growth conditions

(2013) Julia C. Usbeck et al.   FOOD MICROBIOLOGY

Hanseniaspora opuntiae, Saccharomyces cerevisiae, Lactobacillus fermentum, and Acetobacter pasteurianus predominate during well-performed Malaysian cocoa bean box fermentations, underlining the importance of these microbial species for a successful cocoa bean fermentation process

(2013) Zoi Papalexandratou et al.   FOOD MICROBIOLOGY

Gluconobacter cerevisiae sp. nov., isolated from the brewery environment

(2013) F. Spitaels et al.   INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY

Acetobacter lambici sp. nov., isolated from fermenting lambic beer

(2013) F. Spitaels et al.   INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY

Potential and limitations of MALDI-TOF MS for discrimination within the species Leuconostoc mesenteroides and Leuconostoc pseudomesenteroides

(2013) Véronique Zeller-Péronnet et al.   Journal fur Verbraucherschutz und Lebensmittelsicherheit-Journal of Consumer Protection and Food Safety

The influence of growth conditions on strain differentiation within theLactobacillus acidophilusgroup using matrix-assisted laser desorption/ionization time-of-flight mass spectrometry profiling

(2013) Ondrej Šedo et al.   RAPID COMMUNICATIONS IN MASS SPECTROMETRY

Atypical yeasts identified as Saccharomyces cerevisiae by MALDI-TOF MS and gene sequencing are the main responsible of fermentation of chicha, a traditional beverage from Peru

(2013) Juan Andrés Vallejo et al.   SYSTEMATIC AND APPLIED MICROBIOLOGY

Identification of lactobacilli isolated from food by genotypic methods and MALDI-TOF MS

(2012) Marta Dušková et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Characterization of strains of Weissella fabalis sp. nov. and Fructobacillus tropaeoli from spontaneous cocoa bean fermentations

(2012) I. Snauwaert et al.   INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY

Pediococcus lolii DSM 19927T and JCM 15055T are strains of Pediococcus acidilactici

(2012) A. Wieme et al.   INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY

Validation of MALDI-TOF MS for rapid classification and identification of lactic acid bacteria, with a focus on isolates from traditional fermented foods in Northern Vietnam

(2012) N.T.L. Doan et al.   LETTERS IN APPLIED MICROBIOLOGY

Rapid identification of acetic acid bacteria using MALDI-TOF mass spectrometry fingerprinting

(2012) Cristina Andrés-Barrao et al.   SYSTEMATIC AND APPLIED MICROBIOLOGY

Comparison of the bacterial species diversity of spontaneous cocoa bean fermentations carried out at selected farms in Ivory Coast and Brazil

(2011) Zoi Papalexandratou et al.   FOOD MICROBIOLOGY

Spontaneous organic cocoa bean box fermentations in Brazil are characterized by a restricted species diversity of lactic acid bacteria and acetic acid bacteria

(2011) Zoi Papalexandratou et al.   FOOD MICROBIOLOGY

Rapid and Accurate Bacterial Identification in Probiotics and Yoghurts by MALDI-TOF Mass Spectrometry

(2011) Emmanouil Angelakis et al.   JOURNAL OF FOOD SCIENCE

Comparison of media formulations used to selectively cultivate Dekkera/Brettanomyces

(2011) A.D. Morneau et al.   LETTERS IN APPLIED MICROBIOLOGY

Bacterial species identification from MALDI-TOF mass spectra through data analysis and machine learning

(2011) Katrien De Bruyne et al.   SYSTEMATIC AND APPLIED MICROBIOLOGY

Fermentation characteristics of Dekkera bruxellensis strains

(2010) Johanna Blomqvist et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

(GTG)5-PCR reference framework for acetic acid bacteria

(2009) Zoi Papalexandratou et al.   FEMS MICROBIOLOGY LETTERS

In Vitro Kinetic Analysis of Fermentation of Prebiotic Inulin-Type Fructans by Bifidobacterium Species Reveals Four Different Phenotypes

(2008) G. Falony et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Chemical compounds released from five different woods used to make barrels for aging wines and spirits: volatile compounds and polyphenols

(2008) Mirko De Rosso et al.   WOOD SCIENCE AND TECHNOLOGY

Acetic acid bacteria spoilage of bottled red wine—A review

(2007) Eveline J. Bartowsky et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Validation of the (GTG)5-rep-PCR fingerprinting technique for rapid classification and identification of acetic acid bacteria, with a focus on isolates from Ghanaian fermented cocoa beans

(2007) Luc De Vuyst et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY