Zobrazeno 1 - 10
of 100
pro vyhledávání: '"Stefan Weckx"'
Autor:
Ana Sosa-Fajardo, Cristian Díaz-Muñoz, David Van der Veken, Inés Pradal, Marko Verce, Stefan Weckx, Frédéric Leroy
Publikováno v:
BMC Genomics, Vol 25, Iss 1, Pp 1-22 (2024)
Abstract Background Staphylococcus shinii appears as an umbrella species encompassing several strains of Staphylococcus pseudoxylosus and Staphylococcus xylosus. Given its phylogenetic closeness to S. xylosus, S. shinii can be found in similar ecolog
Externí odkaz:
https://doaj.org/article/00e1f958bbf74e6783e7732d1ed9e888
Autor:
Dario Van de Voorde, Cristian Díaz-Muñoz, Carlos Eduardo Hernandez, Stefan Weckx, Luc De Vuyst
Publikováno v:
Frontiers in Microbiology, Vol 14 (2023)
The microbiological and metabolic outcomes of good cocoa fermentation practices can be standardized and influenced through the addition of starter culture mixtures composed of yeast and bacterial strains. The present study performed two spontaneous a
Externí odkaz:
https://doaj.org/article/29820c7eab4d4894b4083d93901c0ea3
Autor:
Tania María Guzmán-Armenteros, Luis Alejandro Ramos-Guerrero, Luis Santiago Guerra, Stefan Weckx, Jenny Ruales
Publikováno v:
Heliyon, Vol 9, Iss 4, Pp e15065- (2023)
Acid and bitter notes of the cocoa clone Cacao Castro Naranjal 51 (CCN 51) negatively affect the final quality of the chocolate. Thence, the fermentative process of cocoa beans using native species and electromagnetic fields (EMF) was carried out to
Externí odkaz:
https://doaj.org/article/6940317b8ac347668953a66b77c9f328
Publikováno v:
Frontiers in Microbiology, Vol 14 (2023)
Industrial production of Gouda cheeses mostly relies on a rotated use of different mixed-strain lactic acid bacteria starter cultures to avoid phage infections. However, it is unknown how the application of these different starter culture mixtures af
Externí odkaz:
https://doaj.org/article/64acec84a1374a5a956d55f5627eb472
Publikováno v:
Frontiers in Microbiology, Vol 13 (2022)
Acetobacter species play an import role during cocoa fermentation. However, Acetobacter ghanensis and Acetobacter senegalensis are outcompeted during fermentation of the cocoa pulp-bean mass, whereas Acetobacter pasteurianus prevails. In this paper,
Externí odkaz:
https://doaj.org/article/966f3af403bf45b2970185b9e4027ec4
Publikováno v:
iScience, Vol 25, Iss 11, Pp 105309- (2022)
Summary: Various yeast strains have been proposed as candidate starter cultures for cocoa fermentation, especially strains of Saccharomyces cerevisiae. In the current study, the genome of the cocoa strain S. cerevisiae IMDO 050523 was unraveled based
Externí odkaz:
https://doaj.org/article/34e6e25a77b84c1bbae34668d5e20986
Publikováno v:
Frontiers in Microbiology, Vol 13 (2022)
The fiber, vitamin, and antioxidant contents of fruits contribute to a balanced human diet. In countries such as Argentina, several tropical fruits are witnessing a high yield in the harvest season, with a resulting surplus. Fruit fermentation using
Externí odkaz:
https://doaj.org/article/18e71cec75d14c888d00a7186b69d985
Autor:
Vasileios Pothakos, Luc De Vuyst, Sophia Jiyuan Zhang, Florac De Bruyn, Marko Verce, Julio Torres, Michael Callanan, Cyril Moccand, Stefan Weckx
Publikováno v:
Current Research in Biotechnology, Vol 2, Iss , Pp 1-15 (2020)
Temporal shotgun metagenomics of multiple samples of an Arabica wet coffee fermentation process, which was examined microbiologically and metabolomically before, was performed to complement these microbiological and biochemical data with an in-depth
Externí odkaz:
https://doaj.org/article/f74ae4ed736b492c9b96fe6ae7395f3d
Publikováno v:
Foods, Vol 11, Iss 13, p 1854 (2022)
The development of early civilizations was greatly associated with populations’ ability to exploit natural resources. The development of methods for food preservation was one of the pillars for the economy of early societies. In Ecuador, food ferme
Externí odkaz:
https://doaj.org/article/5bcacabc14294d2cb720156e322721df
Autor:
Marko Verce, Jorn Schoonejans, Carlos Hernandez Aguirre, Ramón Molina-Bravo, Luc De Vuyst, Stefan Weckx
Publikováno v:
Frontiers in Microbiology, Vol 12 (2021)
Cocoa fermentation is the first step in the post-harvest processing chain of cocoa and is important for the removal of the cocoa pulp surrounding the beans and the development of flavor and color precursors. In the present study, metagenomic and meta
Externí odkaz:
https://doaj.org/article/9d563b4ca8c14120bfad3f6b941f8791