Bacterial diversity and functionalities in food fermentations

Competitiveness and Antibacterial Potential of Bacteriocin-Producing Starter Cultures in Different Types of Fermented Sausages

(2016) FRÉDÉRIC RAVYTS et al.   JOURNAL OF FOOD PROTECTION

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

New insights into the exopolysaccharide production of Streptococcus thermophilus

(2011) Luc De Vuyst et al.   INTERNATIONAL DAIRY JOURNAL

Selection of yoghurt starter culture from indigenous isolates ofStreptococcus thermophilus andLactobacillus delbrueckii subsp.bulgaricus on the basis of technological properties

(2010) Aijaz Hussain Soomro et al.   ANNALS OF MICROBIOLOGY

Production of conjugated linoleic acid and conjugated linolenic acid isomers by Bifidobacterium species

(2010) Lara Gorissen et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Yeast species composition differs between artisan bakery and spontaneous laboratory sourdoughs

(2010) Gino Vrancken et al.   FEMS YEAST RESEARCH

The application of staphylococci with flavour-generating potential is affected by acidification in fermented dry sausages

(2010) Frédéric Ravyts et al.   FOOD MICROBIOLOGY

The kinetics of the arginine deiminase pathway in the meat starter culture Lactobacillus sakei CTC 494 are pH-dependent

(2010) T. Rimaux et al.   FOOD MICROBIOLOGY

The effect of starter cultures on proteolytic changes and amino acid content in fermented sausages

(2009) Juan Marcos Aro Aro et al.   FOOD CHEMISTRY

Novel metabolites from cereal-associated lactobacilli – Novel functionalities for cereal products?

(2009) Michael G. Gänzle et al.   FOOD MICROBIOLOGY

Sourdough and cereal fermentation in a nutritional perspective

(2009) Kaisa Poutanen et al.   FOOD MICROBIOLOGY

Biodiversity, ecological determinants, and metabolic exploitation of sourdough microbiota

(2009) L. De Vuyst et al.   FOOD MICROBIOLOGY

Behaviour of volatile compounds during the shelf life of yoghurt

(2009) SANDRA MARIA PINTO et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Probiotic fermented milks: Present and future

(2009) BORJA SÁNCHEZ et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Functional milks and dairy beverages

(2009) BARBAROS H ÖZER et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Kinetics of growth and 3-methyl-1-butanol production by meat-borne, coagulase-negative staphylococci in view of sausage fermentation

(2009) F. Ravyts et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Environmental pH determines citrulline and ornithine release through the arginine deiminase pathway in Lactobacillus fermentum IMDO 130101

(2009) G. Vrancken et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Identification of Lactic Acid Bacterial Strains with High Conjugated Linoleic Acid-Producing Ability from Natural Sauerkraut Fermentations

(2009) Z. Zeng et al.   JOURNAL OF FOOD SCIENCE

Unraveling Microbial Interactions in Food Fermentations: from Classical to Genomics Approaches

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

Comparative Genomics of Enzymes in Flavor-Forming Pathways from Amino Acids in Lactic Acid Bacteria

(2008) M. Liu et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Effect of probiotics on biotechnological characteristics of yoghurt

(2008) S. Sarkar   British Food Journal

Biotechnological Applications of Acetic Acid Bacteria

(2008) Peter Raspor et al.   CRITICAL REVIEWS IN BIOTECHNOLOGY

Moulds and ochratoxin A on surfaces of artisanal and industrial dry sausages

(2008) L IACUMIN et al.   FOOD MICROBIOLOGY

Production of microbial exopolysaccharides in the sourdough and its effects on the rheological properties of dough

(2008) Ali Ketabi et al.   FOOD RESEARCH INTERNATIONAL

Safety improvement and preservation of typical sensory qualities of traditional dry fermented sausages using autochthonous starter cultures

(2008) R TALON et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Probiotics in fermented sausages

(2008) Luc De Vuyst et al.   MEAT SCIENCE

Use of nisin and other bacteriocins for preservation of dairy products

(2007) A. Sobrino-López et al.   INTERNATIONAL DAIRY JOURNAL

Safety assessment of dairy microorganisms: Coagulase-negative staphylococci☆

(2007) F IRLINGER   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Application of bacteriocins in vegetable food biopreservation

(2007) Luca Settanni et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY