Mutually stimulating interactions between lactic acid bacteria and Saccharomyces cerevisiae in sourdough fermentation

Autor: Peter A. Bron, Sander Sieuwerts, Eddy J. Smid

Publikováno v: LWT-Food Science and Technology, 90, 201-206
LWT-Food Science and Technology 90 (2018)

Interactions between microorganisms are key to their performance in food habitats. Improved understanding of these interactions supports rational improvement of food fermentations. This study aimed at identifying interactions between lactic acid bact

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a6e84f71e9bb92bb2203c61c9e51b7fe
https://doi.org/10.1016/j.lwt.2017.12.022

The role of exopolysaccharide-producing cultures and whey protein ingredients in yoghurt

Autor: Katrine Thygesen, Connie Benfeldt, Ditte Marie Folkenberg, Patrizia Buldo, Hanne Bak Jensen, José Manuel Amigo, Sander Sieuwerts, Richard Ipsen, Frans van den Berg

Publikováno v: LWT - Food Science and Technology. 72:189-198

Physical stability and textural properties of eighteen low fat stirred yoghurts, differing in type of added dairy protein ingredients and in exopolysaccharide (EPS)-producing cultures, were studied by instrumental and sensorial measurements. Image an

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::7c04dac02ee926ec0e94f548d78bb0ee
https://doi.org/10.1016/j.lwt.2016.04.050

Microbial Interactions in the Yoghurt Consortium: Current Status and Product Implications

Autor: Sander Sieuwerts

Publikováno v: SOJ Microbiology & Infectious Diseases. 4:01-05

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::e5f267c2422bbdf23bb2fe793321b1e8
https://doi.org/10.15226/sojmid/4/2/00150

High-throughput pH monitoring method for application in dairy fermentations

Autor: Rodrigo Bibiloni, Valery Gutsal, Sander Sieuwerts

Publikováno v: The Journal of dairy research. 85(4)

Optimization of dairy fermentation processes often requires multiplexed pH measurements over several hours. The method developed here measures up to 90 samples simultaneously, where traditional electrode-based methods require a lot more time for hand

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::04e378b87ebe068e01ba825857669eb3
https://pubmed.ncbi.nlm.nih.gov/30132424

Mixed-culture transcriptome analysis reveals the molecular basis of mixed-culture growth in Streptococcus thermophilus and Lactobacillus bulgaricus

Autor: Marke M. Beerthuyzen, Marc J. A. Stevens, Willem M. de Vos, Patrick W. M. Janssen, Sander Sieuwerts, Frank A. M. de Bok, Johan E. T. van Hylckama Vlieg, Sacha A. F. T. van Hijum, Colin J. Ingham, Douwe Molenaar

Publikováno v: Applied and Environmental Microbiology, 76(23), 7775-7784. American Society for Microbiology
Applied and Environmental Microbiology, 76, 23, pp. 7775-7784
Sieuwerts, S, Molenaar, D, van Hijum, S A F T, Beerthuyzen, M, Stevens, M J A, Janssen, P W M, Ingham, C J, de Bok, F A M, de Vos, W M & Vlieg, J E T V H 2010, ' Mixed-Culture Transcriptome Analysis Reveals the Molecular Basis of Mixed-Culture Growth in Streptococcus thermophilus and Lactobacillus bulgaricus ', Applied and Environmental Microbiology, vol. 76, no. 23, pp. 7775-7784 . https://doi.org/10.1128/AEM.01122-10
Applied and Environmental Microbiology, 76(33), 7775-7784
Applied and Environmental Microbiology 76 (2010) 33
Applied and Environmental Microbiology, 76, 7775-7784

Many food fermentations are performed using mixed cultures of lactic acid bacteria. Interactions between strains are of key importance for the performance of these fermentations. Yogurt fermentation by Streptococcus thermophilus and Lactobacillus bul

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d6a94576a5fb27b3148baadd488d35b5
https://doi.org/10.1128/aem.01122-10