Impact of process conditions on the microbial community dynamics and metabolite production kinetics of teff sourdough fermentations under bakery and laboratory conditions

por Harth, Henning, Van Kerrebroeck, Simon, De Vuyst, Luc
Publicado 2018

Diverse Microbial Composition of Sourdoughs From Different Origins

por Comasio, Andrea, Verce, Marko, Van Kerrebroeck, Simon, De Vuyst, Luc
Publicado 2020

Potential of Bacteria from Alternative Fermented Foods as Starter Cultures for the Production of Wheat Sourdoughs

por Comasio, Andrea, Van Kerrebroeck, Simon, Harth, Henning, Verté, Fabienne, De Vuyst, Luc
Publicado 2020

Whole-Genome Sequence Analysis of Bombella intestini LMG 28161(T), a Novel Acetic Acid Bacterium Isolated from the Crop of a Red-Tailed Bumble Bee, Bombus lapidarius

por Li, Leilei, Illeghems, Koen, Van Kerrebroeck, Simon, Borremans, Wim, Cleenwerck, Ilse, Smagghe, Guy, De Vuyst, Luc, Vandamme, Peter
Publicado 2016