Refermentation and maturation of lambic beer in bottles: a necessary step for gueuze production.

Autor: Bongaerts D; Department of Bioengineering Sciences, Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium., Bouchez A; Department of Bioengineering Sciences, Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium., De Roos J; Department of Bioengineering Sciences, Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium., Cnockaert M; Department of Biochemistry and Microbiology, Laboratory for Microbiology, Faculty of Sciences, Ghent University, Ghent, Belgium., Wieme AD; Department of Biochemistry and Microbiology, Laboratory for Microbiology, Faculty of Sciences, Ghent University, Ghent, Belgium.; Department of Biochemistry and Microbiology, BCCM/LMG Bacteria Collection, Faculty of Sciences, Ghent University, Ghent, Belgium., Vandamme P; Department of Biochemistry and Microbiology, Laboratory for Microbiology, Faculty of Sciences, Ghent University, Ghent, Belgium.; Department of Biochemistry and Microbiology, BCCM/LMG Bacteria Collection, Faculty of Sciences, Ghent University, Ghent, Belgium., Weckx S; Department of Bioengineering Sciences, Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium., De Vuyst L; Department of Bioengineering Sciences, Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium.

Publikováno v: Applied and environmental microbiology [Appl Environ Microbiol] 2024 Apr 17; Vol. 90 (4), pp. e0186923. Date of Electronic Publication: 2024 Mar 06.

New insights into the role of key microorganisms and wooden barrels during lambic beer fermentation and maturation.

Autor: Vermote L; Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Department of Bioengineering Sciences, Vrije Universiteit Brussel, Pleinlaan 2, B-1050 Brussels, Belgium., De Roos J; Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Department of Bioengineering Sciences, Vrije Universiteit Brussel, Pleinlaan 2, B-1050 Brussels, Belgium., Cnockaert M; Laboratory for Microbiology, Department of Biochemistry and Microbiology, Ghent University, K.L. Ledganckstraat 35, B-9000 Ghent, Belgium., Vandamme P; Laboratory for Microbiology, Department of Biochemistry and Microbiology, Ghent University, K.L. Ledganckstraat 35, B-9000 Ghent, Belgium., Weckx S; Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Department of Bioengineering Sciences, Vrije Universiteit Brussel, Pleinlaan 2, B-1050 Brussels, Belgium., De Vuyst L; Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Department of Bioengineering Sciences, Vrije Universiteit Brussel, Pleinlaan 2, B-1050 Brussels, Belgium. Electronic address: luc.de.vuyst@vub.be.

Publikováno v: International journal of food microbiology [Int J Food Microbiol] 2023 Jun 02; Vol. 394, pp. 110163. Date of Electronic Publication: 2023 Mar 06.

Technological and Environmental Features Determine the Uniqueness of the Lambic Beer Microbiota and Production Process.

Autor: Bongaerts D; Research Group of Industrial Microbiology and Food Biotechnology, Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brusselgrid.8767.e, Brussels, Belgium., De Roos J; Research Group of Industrial Microbiology and Food Biotechnology, Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brusselgrid.8767.e, Brussels, Belgium., De Vuyst L; Research Group of Industrial Microbiology and Food Biotechnology, Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brusselgrid.8767.e, Brussels, Belgium.

Publikováno v: Applied and environmental microbiology [Appl Environ Microbiol] 2021 Aug 26; Vol. 87 (18), pp. e0061221. Date of Electronic Publication: 2021 Aug 26.

Structural Basis for Long Residence Time c-Src Antagonist: Insights from Molecular Dynamics Simulations.

Autor: Zhong, Haiyang^1,2 (AUTHOR), Zhang, Zhengshuo¹ (AUTHOR), Chen, Mengdan¹ (AUTHOR), Chen, Yue¹ (AUTHOR), Yang, Can¹ (AUTHOR), Xue, Yunsheng¹ (AUTHOR), Xu, Pei¹ (AUTHOR) xupei@xzhmu.edu.cn, Liu, Hongli¹ (AUTHOR) xupei@xzhmu.edu.cn

Publikováno v: International Journal of Molecular Sciences. Oct2024, Vol. 25 Issue 19, p10477. 13p.

Effects of Loquat Juice Addition on Sensory Characteristics and Volatile Organic Compounds of Loquat Beer.

Autor: Li, Junjie^1,2 (AUTHOR) lijunjie900501@163.com, Li, Lang^1,2 (AUTHOR) zhaozx621@163.com, Yu, Pinglian^1,2 (AUTHOR), Zhang, Banglei^1,2 (AUTHOR), Zhao, Lina¹ (AUTHOR), Zhao, Zhongxia¹ (AUTHOR), Liu, Kunyi³ (AUTHOR) ben.91@163.com, Kang, Kaijie¹ (AUTHOR) ben.91@163.com

Publikováno v: Molecules. Aug2024, Vol. 29 Issue 16, p3737. 15p.