1. 2020
  2. Temporal shotgun metagenomic dissection of an Ecuadorian coffee fermentation process highlights the predominance of lactic acid bacteria

    Pothakos, V., De Vuyst, L., Zhang, J. S., De Bruyn, F., Verce, M., Torres, J., Callanan, M., Moccand, C. & Weckx, S., Nov 2020, In : Current Research in Biotechnology. 2, p. 1-15 15 p.

    Research output: Contribution to journalArticle

  3. Comparative genomics of Lactobacillus fermentum suggests a free-living lifestyle of this lactic acid bacterial species

    Verce, M., De Vuyst, L. & Weckx, S., Aug 2020, In : Food Microbiology. 89, 103448.

    Research output: Contribution to journalArticle

  4. Diverse Microbial Composition of Sourdoughs From Different Origins

    Comasio, A., Verce, M., Van Kerrebroeck, S. & De Vuyst, L., 15 Jul 2020, In : Frontiers in Microbiology. 11, July 2020, 25 p., 1212.

    Research output: Contribution to journalArticle

  5. The metagenome-assembled genome of Candidatus Oenococcus aquikefiri from water kefir represents the species Oenococcus sicerae

    Verce, M., De Vuyst, L. & Weckx, S., Jun 2020, In : Food Microbiology. 88, 5 p., 103402.

    Research output: Contribution to journalArticle

  6. 2019
  7. Shotgun Metagenomics of a Water Kefir Fermentation Ecosystem Reveals a Novel Oenococcus Species

    Verce, M., De Vuyst, L. & Weckx, S., 13 Mar 2019, In : Frontiers in Microbiology. 10, 36 p., 479.

    Research output: Contribution to journalArticle

  8. 2018
  9. Complete and Annotated Genome Sequence of the Sourdough Lactic Acid Bacterium Lactobacillus fermentum IMDO 130101

    Verce, M., De Vuyst, L. & Weckx, S., May 2018, In : Genome Announcements. 6, 19, p. 1-2 e00256-18 .

    Research output: Contribution to journalArticle

  10. Temporal and Spatial Distribution of the Acetic Acid Bacterium Communities throughout the Wooden Casks Used for the Fermentation and Maturation of Lambic Beer Underlines Their Functional Role

    De Roos, J., Verce, M., Aerts, M., Vandamme, P. & De Vuyst, L., 1 Apr 2018, In : Applied and Environmental Microbiology. 84, 7, e-02846-17.

    Research output: Contribution to journalArticle

  11. 2017
  12. Lactate- and acetate-based cross-feeding interactions between selected strains of lactobacilli, bifidobacteria and colon bacteria in the presence of inulin-type fructans

    Moens, F., Verce, M. & De Vuyst, L., 16 Jan 2017, In : International Journal of Food Microbiology. 241, p. 225-236 12 p.

    Research output: Contribution to journalArticle

ID: 76266