Zobrazeno 1 - 10
of 12
pro vyhledávání: '"Annereinou R. Dijkstra"'
Autor:
Annereinou R. Dijkstra, Marjo J. C. Starrenburg, Tilman Todt, Sacha A. F. T. van Hijum, Jeroen Hugenholtz, Peter A. Bron
Publikováno v:
Frontiers in Microbiology, Vol 9 (2018)
The viability of starter cultures is essential for an adequate contribution to the fermentation process and end-product. Therefore, robustness during processing and storage is an important characteristic of starter culture strains. For instance, duri
Externí odkaz:
https://doaj.org/article/d06d2c6b4017449cb8ae73358d1695e6
Autor:
Annereinou R Dijkstra, Wynand Alkema, Marjo J C Starrenburg, Jeroen Hugenholtz, Sacha A F T van Hijum, Peter A Bron
Publikováno v:
PLoS ONE, Vol 11, Iss 12, p e0167944 (2016)
Recently, we demonstrated that fermentation conditions have a strong impact on subsequent survival of Lactococcus lactis strain MG1363 during heat and oxidative stress, two important parameters during spray drying. Moreover, employment of a transcrip
Externí odkaz:
https://doaj.org/article/ab2b36d244a14d6ead20bfedc6cd71fd
Autor:
Wynand Alkema, Herwig Bachmann, Adriano G. Cruz, Verônica O. Alvarenga, Marjo J. C. Starrenburg, Alp Sabri Cebeci, Patrick W. M. Janssen, Ramon Peres Brexó, Reshtrie S. Sheombarsing, Annereinou R. Dijkstra, Anderson S. Sant'Ana, Bruna A. Kamimura, Larissa P. Margalho
Publikováno v:
Margalho, L P, Kamimura, B A, Brexó, R P, Alvarenga, V O, Cebeci, A S, Janssen, P W M, Dijkstra, A, Starrenburg, M J C, Sheombarsing, R S, Cruz, A G, Alkema, W, Bachmann, H & Sant'Ana, A S 2021, ' High throughput screening of technological and biopreservation traits of a large set of wild lactic acid bacteria from Brazilian artisanal cheeses ', Food microbiology, vol. 100, 103872, pp. 1-13 . https://doi.org/10.1016/j.fm.2021.103872
Food microbiology, 100:103872, 1-13. Elsevier
Food microbiology, 100:103872, 1-13. Elsevier
This study aimed to evaluate technological (acidification, proteolysis, lipolysis, resistance to low pH, NaCl, and bile salts) and biopreservation (antimicrobial activity against foodborne pathogens) features of 1002 LAB by high throughput screening
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6782d4e41b5f47d7b42ae815010c6e66
https://hdl.handle.net/1871.1/4f2dd722-4dce-4ff2-928d-ccf30adad0ab
https://hdl.handle.net/1871.1/4f2dd722-4dce-4ff2-928d-ccf30adad0ab
Autor:
Annereinou R. Dijkstra, Jos Boekhorst, Roland J. Siezen, Marke M. Beerthuyzen, Sacha A. F. T. van Hijum, Lennart Backus, Michiel Wels, Herwig Bachmann
Publikováno v:
Genome Announcements, 5, e01739-16-e01739-16
Wels, M, Backus, L, Boekhorst, J, Dijkstra, A, Beerthuyzen, M, Siezen, R J, Bachmann, H & van Hijum, S A F T 2017, ' Draft genome Sequences of 11 Lactococcus lactis subsp. cremoris strains ', Genome Announcements, vol. 5, no. 11, e01739-16, pp. e01739-16 . https://doi.org/10.1128/genomeA.01739-16
Genome Announcements, 5, 11, pp. e01739-16-e01739-16
Genome Announcements, 5(11):e01739-16, e01739-16. American Society for Microbiology
Wels, M, Backus, L, Boekhorst, J, Dijkstra, A, Beerthuyzen, M, Siezen, R J, Bachmann, H & van Hijum, S A F T 2017, ' Draft genome Sequences of 11 Lactococcus lactis subsp. cremoris strains ', Genome Announcements, vol. 5, no. 11, e01739-16, pp. e01739-16 . https://doi.org/10.1128/genomeA.01739-16
Genome Announcements, 5, 11, pp. e01739-16-e01739-16
Genome Announcements, 5(11):e01739-16, e01739-16. American Society for Microbiology
The lactic acid bacterium Lactococcus lactis is widely used for the fermentation of dairy products. Here, we present the draft genome sequences of 11 L. lactis subsp. cremoris strains isolated from different environments.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5260b19fd99eb937a5f3a0ab53cfbc16
https://research.vu.nl/en/publications/1b458336-f22a-46fb-9fc2-16b470d542ef
https://research.vu.nl/en/publications/1b458336-f22a-46fb-9fc2-16b470d542ef
Autor:
Annereinou R. Dijkstra, Peter A. Bron
During production and application, starter culture strains encounter several stresses. To ensure an adequate contribution to the fermentation process, starter culture strains should remain viable, justifying the increasing industrial efforts to unrav
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9ec8973a4748409b57075c63d2088223
https://doi.org/10.4018/978-1-5225-5363-2.ch007
https://doi.org/10.4018/978-1-5225-5363-2.ch007
Autor:
Lennart, Backus, Michiel, Wels, Jos, Boekhorst, Annereinou R, Dijkstra, Marke, Beerthuyzen, William J, Kelly, Roland J, Siezen, Sacha A F T, van Hijum, Herwig, Bachmann
Publikováno v:
Genome Announcements
The lactic acid bacterium Lactococcus lactis is widely used for the production of fermented dairy products. Here, we present the draft genome sequences of 24 L. lactis strains isolated from different environments and geographic locations.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::d7e8d1031a505d3fa6f08526ca27a989
https://pubmed.ncbi.nlm.nih.gov/28360177
https://pubmed.ncbi.nlm.nih.gov/28360177
Autor:
Roland J. Siezen, Michiel Wels, Jos Boekhorst, Sacha A. F. T. van Hijum, Marke M. Beerthuyzen, William J. Kelly, Herwig Bachmann, Annereinou R. Dijkstra, Lennart Backus
Publikováno v:
Genome Announcements, 5, e01737-16-e01737-16
Backus, L, Wels, M, Boekhorst, J, Dijkstra, A R, Beerthuyzen, M, Kelly, W J, Siezen, R J, van Hijum, S A F T & Bachmann, H 2017, ' Draft genome sequences of 24 Lactococcus lactis strains ', Genome Announcements, vol. 5, no. 13, e01737-16, pp. e01737-16 . https://doi.org/10.1128/genomeA.01737-16
Genome Announcements, 5, 13, pp. e01737-16-e01737-16
Genome Announcements, 5(13):e01737-16, e01737-16. American Society for Microbiology
Backus, L, Wels, M, Boekhorst, J, Dijkstra, A R, Beerthuyzen, M, Kelly, W J, Siezen, R J, van Hijum, S A F T & Bachmann, H 2017, ' Draft genome sequences of 24 Lactococcus lactis strains ', Genome Announcements, vol. 5, no. 13, e01737-16, pp. e01737-16 . https://doi.org/10.1128/genomeA.01737-16
Genome Announcements, 5, 13, pp. e01737-16-e01737-16
Genome Announcements, 5(13):e01737-16, e01737-16. American Society for Microbiology
The lactic acid bacterium Lactococcus lactis is widely used for the production of fermented dairy products. Here, we present the draft genome sequences of 24 L. lactis strains isolated from different environments and geographic locations.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::68b63c893d67485fdb9c26cf3652f6ad
http://hdl.handle.net/2066/169962
http://hdl.handle.net/2066/169962
Autor:
Jeroen Hugenholtz, Sacha A. F. T. van Hijum, Peter A. Bron, Marjo J. C. Starrenburg, Wynand Alkema, Annereinou R. Dijkstra
Publikováno v:
PLoS ONE, 11(12):e0167944. Public Library of Science
PLoS ONE
PLoS One, 11
PLoS One, 11, 12
PLoS ONE, Vol 11, Iss 12, p e0167944 (2016)
PLoS ONE
PLoS One, 11
PLoS One, 11, 12
PLoS ONE, Vol 11, Iss 12, p e0167944 (2016)
Recently, we demonstrated that fermentation conditions have a strong impact on subsequent survival of Lactococcus lactis strain MG1363 during heat and oxidative stress, two important parameters during spray drying. Moreover, employment of a transcrip
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8d709d01e009d1762f7964ebae54af97
https://dare.uva.nl/personal/pure/en/publications/straindependent-transcriptome-signatures-for-robustness-in-lactococcus-lactis(72507b0b-670c-4732-84fb-7e5acb5b7379).html
https://dare.uva.nl/personal/pure/en/publications/straindependent-transcriptome-signatures-for-robustness-in-lactococcus-lactis(72507b0b-670c-4732-84fb-7e5acb5b7379).html
Autor:
Leonardo Lenoci, Wynand Alkema, Svetlana Minkova, Peter A. Bron, Zoltan Urshev, Karima Hajo, Annereinou R. Dijkstra, Roland J. Siezen, Michiel Wels, Sacha A. F. T. van Hijum
Publikováno v:
Genome Announcements, 4, 5, pp. e01090-16-e01090-16
Genome Announcements, 4, e01090-16-e01090-16
Genome Announcements
Genome Announcements, 4, e01090-16-e01090-16
Genome Announcements
Lactobacillus delbrueckii subsp . bulgaricus LBB.B5 originates from homemade Bulgarian yogurt and was selected for its ability to form a strong association with Streptococcus thermophilus . The genome sequence will facilitate elucidating the genetic
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1bb23f8470bf5cc6de0c87b28f6a5e00
https://hdl.handle.net/https://repository.ubn.ru.nl/handle/2066/172351
https://hdl.handle.net/https://repository.ubn.ru.nl/handle/2066/172351
Autor:
Meily C. Setyawati, Sacha A. F. T. van Hijum, Jumamurat R. Bayjanov, Jeroen Hugenholtz, Wynand Alkema, Peter A. Bron, Annereinou R. Dijkstra
Publikováno v:
Applied and Environmental Microbiology, 80(2), 603-611. American Society for Microbiology
Applied and Environmental Microbiology, 80, 2, pp. 603-11
Applied and Environmental Microbiology, 80, 603-11
Applied and Environmental Microbiology, 80, 2, pp. 603-11
Applied and Environmental Microbiology, 80, 603-11
In this study we tested 39 Lactococcus lactis strains isolated from diverse habitats for their robustness under heat and oxidative stress, demonstrating high diversity in survival (up to 4 log units). Strains with an L. lactis subsp. lactis phenotype
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a59d700daa7c63453a53a87acad5105c
https://doi.org/10.1128/AEM.03434-13
https://doi.org/10.1128/AEM.03434-13