1. 2020
  2. Genome-scale metabolic modeling of Acetobacter pasteurianus 386B reveals its metabolic adaptation to cocoa fermentation conditions

    Pelicaen, R., Gonze, D., De Vuyst, L. & Weckx, S., Dec 2020, In : Food Microbiology. 92, December 2020, 10597.

    Research output: Contribution to journalArticle

  3. 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

  4. 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

  5. Temporal Shotgun Metagenomics Revealed the Potential Metabolic Capabilities of Specific Microorganisms During Lambic Beer Production

    De Roos, J., Verce, M., Weckx, S. & De Vuyst, L., 17 Jul 2020, In : Frontiers in Microbiology. 11, July 2020, 17 p., 1692.

    Research output: Contribution to journalArticle

  6. 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

  7. Next-generation sequencing to enhance the taxonomic resolution of the microbiological analysis of meat and meat-derived products

    Van Reckem, E. N., De Vuyst, L., Weckx, S. & Leroy, F., 2020, (Accepted/In press) In : Current Opinion in Food Science. 37, p. 58-65

    Research output: Contribution to journalArticle

  8. 2019
  9. Genome-Scale Metabolic Reconstruction of Acetobacter pasteurianus 386B, a Candidate Functional Starter Culture for Cocoa Bean Fermentation

    Pelicaen, R., Gonze, D., Teusink, B., De Vuyst, L. & Weckx, S., 5 Dec 2019, In : Frontiers in Microbiology. 10, p. 2801 15 p., 2801.

    Research output: Contribution to journalArticle

  10. Influence of Various Processing Parameters on the Microbial Community Dynamics, Metabolomic Profiles, and Cup Quality During Wet Coffee Processing

    Zhang, J. S., De Bruyn, F., Pothakos, V., Contreras Martos, S., Cai, Z., Moccand, C., Weckx, S. & De Vuyst, L., 13 Nov 2019, In : Frontiers in Microbiology. 10, 2621, 45 p., 2621.

    Research output: Contribution to journalArticle

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