Zobrazeno 1 - 10
of 14
pro vyhledávání: '"Maarten Janssens"'
Autor:
Freek Spitaels, Anneleen D Wieme, Maarten Janssens, Maarten Aerts, Heide-Marie Daniel, Anita Van Landschoot, Luc De Vuyst, Peter Vandamme
Publikováno v:
PLoS ONE, Vol 9, Iss 4, p e95384 (2014)
Lambic sour beers are the products of a spontaneous fermentation that lasts for one to three years before bottling. The present study determined the microbiota involved in the fermentation of lambic beers by sampling two fermentation batches during t
Externí odkaz:
https://doaj.org/article/60c6e2b2a24a41d6a018f8a95f548672
Autor:
Freek Spitaels, Anita Van Landschoot, Anneleen D. Wieme, Maarten Janssens, Peter Vandamme, Maarten Aerts, Luc De Vuyst
Publikováno v:
Food Microbiology. 49:23-32
The microbiota involved in lambic beer fermentations in an industrial brewery in West-Flanders, Belgium, was determined through culture-dependent and culture-independent techniques. More than 1300 bacterial and yeast isolates from 13 samples collecte
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0d11c716cd8d130511ada7ea57345361
https://doi.org/10.1016/j.fm.2015.01.008
https://doi.org/10.1016/j.fm.2015.01.008
Autor:
L. Vermeiren, Tony Ruyssen, K. Van Hoorde, Mieke Uyttendaele, José C. Martins, D. Van Laere, B. Van Gasse, Maarten Janssens, M. De Meerleer, N. Van der Eecken, L. De Vuyst
Publikováno v:
International Dairy Journal. 33:142-152
This study aimed at the interception of flavour deviations of salt-reduced Gouda-type cheeses, salted in sodium-reduced brines (NaCl + KCl brine) compared with a reference brine (NaCl brine), by the addition of adjunct strains of Lactobacillus helvet
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ed836ee0536d60105ef2da3a201a8c61
https://doi.org/10.1016/j.idairyj.2013.04.009
https://doi.org/10.1016/j.idairyj.2013.04.009
Autor:
A. Van der Mijnsbrugge, L. De Vuyst, M. Sánchez Mainar, Tom Balzarini, Maarten Janssens, Frédéric Leroy
Publikováno v:
Vrije Universiteit Brussel
The ability of coagulase-negative staphylococci (CNS) to use alternative energy sources in meat may partially explain their occurrence in fermented meats. Of 61 CNS strains tested, all metabolized adenosine and inosine in a meat simulation medium (MS
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f0336f083589a7cc3223c8110ac52dd6
https://biblio.vub.ac.be/vubir/the-use-of-nucleosides-and-arginine-as-alternative-energy-sources-by-coagulasenegative-staphylococci-in-view-of-meat-fermentation(c97b9cda-c219-4f23-a73e-92d122e2958c).html
https://biblio.vub.ac.be/vubir/the-use-of-nucleosides-and-arginine-as-alternative-energy-sources-by-coagulasenegative-staphylococci-in-view-of-meat-fermentation(c97b9cda-c219-4f23-a73e-92d122e2958c).html
Autor:
Maarten Aerts, Freek Spitaels, Peter Vandamme, Luc De Vuyst, Maarten Janssens, Heide-Marie Daniel, Anneleen D. Wieme, Anita Van Landschoot
Publikováno v:
PLoS ONE, Vol 9, Iss 4, p e95384 (2014)
PLOS ONE
PLoS One, Vol. 9, no. 4, p. E95384 (2014)
Vrije Universiteit Brussel
PLoS ONE
PLOS ONE
PLoS One, Vol. 9, no. 4, p. E95384 (2014)
Vrije Universiteit Brussel
PLoS ONE
Lambic sour beers are the products of a spontaneous fermentation that lasts for one to three years before bottling. The present study determined the microbiota involved in the fermentation of lambic beers by sampling two fermentation batches during t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::463d34f9ad81b32324c1361d4c173ac5
http://europepmc.org/articles/PMC3991685?pdf=render
http://europepmc.org/articles/PMC3991685?pdf=render
Publikováno v:
Vrije Universiteit Brussel
Coagulase-negative staphylococci (CNS) that are naturally present in the raw meat batter of fermented sausages or that originate from the addition of a starter culture play a role in flavour development. A wide species diversity of CNS can be present
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::989ab6a9c81b599de3d86b022a3da141
https://biblio.vub.ac.be/vubir/community-dynamics-of-coagulasenegative-staphylococci-during-spontaneous-artisantype-meat-fermentations-differ-between-smoking-and-moulding-treatments(5cdcc702-8270-4e2b-8a49-d903772f388d).html
https://biblio.vub.ac.be/vubir/community-dynamics-of-coagulasenegative-staphylococci-during-spontaneous-artisantype-meat-fermentations-differ-between-smoking-and-moulding-treatments(5cdcc702-8270-4e2b-8a49-d903772f388d).html
Publikováno v:
Vrije Universiteit Brussel
Fermented meats are unique products, often represented as elements of culinary heritage and identity. Yet, their success has often been compromised throughout history because of health and safety issues. Moreover, contemporary industrialized products
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9a947be3e84d16bd3ddd788dc1a19e2d
https://biblio.vub.ac.be/vubir/meat-fermentation-at-the-crossroads-of-innovation-and-tradition-a-historical-outlook(3af778b9-c627-4cb3-a8f6-ffe678fc5eac).html
https://biblio.vub.ac.be/vubir/meat-fermentation-at-the-crossroads-of-innovation-and-tradition-a-historical-outlook(3af778b9-c627-4cb3-a8f6-ffe678fc5eac).html
Publikováno v:
Vrije Universiteit Brussel
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::5b17d8bdab8cc1a05cd379dd3c9ecdcb
https://biblio.vub.ac.be/vubir/exploring-bacterial-metabolism-of-nonglucose-energy-sources-in-fermented-meats(3102db22-69d8-4e41-9306-7ba6d5846a07).html
https://biblio.vub.ac.be/vubir/exploring-bacterial-metabolism-of-nonglucose-energy-sources-in-fermented-meats(3102db22-69d8-4e41-9306-7ba6d5846a07).html
Publikováno v:
Vrije Universiteit Brussel
The composition of cocoa pulp simulation media (PSM) was optimized with species-specific strains of lactic acid bacteria (PSM-LAB) and acetic acid bacteria (PSM-AAB). Also, laboratory fermentations were carried out in PSM to investigate growth and me
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::739794186390d858a1bf6e800622aca2
https://researchportal.vub.be/en/publications/557885b2-64e1-49aa-a4d9-aea30f74f633
https://researchportal.vub.be/en/publications/557885b2-64e1-49aa-a4d9-aea30f74f633
Publikováno v:
Vrije Universiteit Brussel
Among various lactic acid bacterial strains tested, cocoa-specific strains of Lactobacillus fermentum were best adapted to the cocoa pulp ecosystem. They fermented glucose to lactic acid and acetic acid, reduced fructose to mannitol, and converted ci
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c0221fdb52e396023a541f8a9d97e21d
https://researchportal.vub.be/en/publications/a98ddf5f-0e7d-4f90-a117-57e2bdf32964
https://researchportal.vub.be/en/publications/a98ddf5f-0e7d-4f90-a117-57e2bdf32964