Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Tom, Balzarini"'
Autor:
Tom Balzarini, Yurelkys Fernandez Maura, Pablo Clape Borges, Luc De Vuyst, Heide-Marie Daniel, Pierre Evrard
Publikováno v:
International Journal of Food Microbiology. 233:34-43
The environmental yeast diversity of spontaneous cocoa bean fermentations in east Cuba was investigated. Seven fermentations, 25 equipment- and handling-related samples, and 115 environmental samples, such as flowers, leaf and cocoa pod surfaces, as
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d5855cf6accd90395ebfe69351395536
https://doi.org/10.1016/j.ijfoodmicro.2016.06.012
https://doi.org/10.1016/j.ijfoodmicro.2016.06.012
Autor:
Keith S. Wilson, Joanne E. Nettleship, Tom Balzarini, Heather Rada, Víctor M. Castillo-Acosta, Maria João Valente, Dolores González-Pacanowska, Louise E. Bird, Luis M. Ruiz-Pérez, Jennifer Timm
Publikováno v:
Molecular Microbiology. 102:365-385
Thymidine kinase (TK) is a key enzyme in the pyrimidine salvage pathway which catalyzes the transfer of the γ-phosphate of ATP to 2′-deoxythymidine (dThd) forming thymidine monophosphate (dTMP). Unlike other type II TKs, the Trypanosoma brucei enz
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0c41baf6fa35d1e2bf030885b8f170f7
https://doi.org/10.1111/mmi.13467
https://doi.org/10.1111/mmi.13467
Autor:
Christophe Pierlot, Audrey Rivière, Frédéric Moens, Luc De Vuyst, Marija Selak, Tom Balzarini, Sebastiaan Eeltink
Publikováno v:
Vrije Universiteit Brussel
Arabinoxylan-oligosaccharides (AXOS) are a new class of prebiotics with promising health-promoting characteristics. However, the mechanism by which bacteria break down these compounds in the colon is still uncharacterized, due to their structural com
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::73135ddc9752e0d65c043dec6a4ea9cc
https://doi.org/10.1021/ac400187f
https://doi.org/10.1021/ac400187f
Autor:
Maria, Valente, Jennifer, Timm, Víctor M, Castillo-Acosta, Luis M, Ruiz-Pérez, Tom, Balzarini, Joanne E, Nettleship, Louise E, Bird, Heather, Rada, Keith S, Wilson, Dolores, González-Pacanowska
Publikováno v:
Molecular microbiology. 102(3)
Thymidine kinase (TK) is a key enzyme in the pyrimidine salvage pathway which catalyzes the transfer of the γ-phosphate of ATP to 2'-deoxythymidine (dThd) forming thymidine monophosphate (dTMP). Unlike other type II TKs, the Trypanosoma brucei enzym
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::69f7461cb98aaac4191f004675615946
https://pubmed.ncbi.nlm.nih.gov/27426054
https://pubmed.ncbi.nlm.nih.gov/27426054
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:
Luc De Vuyst, Tom Balzarini, Leilei Li, Célia M. Manaia, Peter Vandamme, Olga C. Nunes, Anneleen D. Wieme, Freek Spitaels, Anita Van Landschoot, Ilse Cleenwerck
Publikováno v:
Vrije Universiteit Brussel
Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
Five acetic acid bacteria isolates, awK9_3, awK9_4 ( = LMG 27543), awK9_5 ( = LMG 28092), awK9_6 and awK9_9, obtained during a study of micro-organisms present in traditionally produced kefir, were grouped on the basis of their MALDI-TOF MS profile w
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f01303f3854fbfb976212d91bb012cf4
https://pubmed.ncbi.nlm.nih.gov/24763601
https://pubmed.ncbi.nlm.nih.gov/24763601
Autor:
Ilse Cleenwerck, Anneleen D. Wieme, Peter Vandamme, Anita Van Landschoot, Tom Balzarini, Freek Spitaels, Luc De Vuyst
Publikováno v:
Vrije Universiteit Brussel
Three strains, LMG 27748T, LMG 27749 and LMG 27882 with identical MALDI-TOF mass spectra were isolated from samples taken from the brewery environment. Analysis of the 16S rRNA gene sequence of strain LMG 27748T revealed that the taxon it represents
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::74dc08e690ed8418fbfc04464eae8a75
https://pubmed.ncbi.nlm.nih.gov/24368694
https://pubmed.ncbi.nlm.nih.gov/24368694
Autor:
Anneleen D. Wieme, Ilse Cleenwerck, Peter Vandamme, Freek Spitaels, Anita Van Landschoot, Leilei Li, Tom Balzarini, Luc De Vuyst
Publikováno v:
Vrije Universiteit Brussel
An acetic acid bacterium, strain LMG 27439T, was isolated from fermenting lambic beer. The cells were Gram-stain-negative, motile rods, catalase-positive and oxidase-negative. Analysis of the 16S rRNA gene sequence revealed the strain was closely rel
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d69f6b997d5d09444d8073ccd03e718b
https://researchportal.vub.be/en/publications/d46eabeb-5cf5-4040-aa81-5e009d31968d
https://researchportal.vub.be/en/publications/d46eabeb-5cf5-4040-aa81-5e009d31968d