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Results:
1-23
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Results: 23
Authors:
Degeest, B
Janssens, B
De Vuyst, L
Citation: B. Degeest et al., Exopolysaccharide (EPS) biosynthesis by Lactobacillus sakei 0-1: production kinetics, enzyme activities and EPS yields, J APPL MICR, 91(3), 2001, pp. 470-477
Authors:
De Vuyst, L
Marshall, V
Citation: L. De Vuyst et V. Marshall, First symposium on exopolysaccharides from lactic acid bacteria: from fundamentals to applications - Editorial, INT DAIRY J, 11(9), 2001, pp. 659-661
Authors:
De Vuyst, L
De Vin, F
Vaningelgem, F
Degeest, B
Citation: L. De Vuyst et al., Recent developments in the biosynthesis and applications of heteropolysaccharides from lactic acid bacteria, INT DAIRY J, 11(9), 2001, pp. 687-707
Authors:
Degeest, B
Vaningelgem, F
De Vuyst, L
Citation: B. Degeest et al., Microbial physiology, fermentation kinetics, and process engineering of heteropolysaccharide production by lactic acid bacteria, INT DAIRY J, 11(9), 2001, pp. 747-757
Authors:
Marshall, VM
Laws, AP
Gu, Y
Levander, F
Radstrom, P
De Vuyst, L
Degeest, B
Vaningelgem, F
Dunn, H
Elvin, M
Citation: Vm. Marshall et al., Exopolysaccharide-producing strains of thermophilic lactic acid bacteria cluster into groups according to their EPS structure, LETT APPL M, 32(6), 2001, pp. 433-437
Authors:
Degeest, B
Vaningelgem, F
Laws, AP
De Vuyst, L
Citation: B. Degeest et al., UDP-N-acetylglucosamine 4-epimerase activity indicates the presence of N-acetylgalactosamine in exopolysaccharides of Streptococcus thermophilus strains, APPL ENVIR, 67(9), 2001, pp. 3976-3984
Authors:
Leroy, F
De Vuyst, L
Citation: F. Leroy et L. De Vuyst, Growth of the bacteriocin-producing Lactobacillus sakei strain CTC 494 in MRS broth is strongly reduced due to nutrient exhaustion: a nutrient depletion model for the growth of lactic acid bacteria, APPL ENVIR, 67(10), 2001, pp. 4407-4413
Authors:
Georgalaki, MD
Sarantinopoulos, P
Ferreira, ES
De Vuyst, L
Kalantzopoulos, G
Tsakalidou, E
Citation: Md. Georgalaki et al., Biochemical properties of Streptococcus macedonicus strains isolated from Greek Kasseri cheese, J APPL MICR, 88(5), 2000, pp. 817-825
Authors:
De Vuyst, L
Citation: L. De Vuyst, Technology aspects related to the application of functional starter cultures, FOOD TECH B, 38(2), 2000, pp. 105-112
Authors:
Demeyer, D
Raemaekers, M
Rizzo, A
Holck, A
De Smedt, A
ten Brink, B
Hagen, B
Montel, C
Zanardi, E
Murbrekk, E
Leroy, F
Vandendriessche, F
Lorentsen, K
Venema, K
Sunesen, L
Stahnke, L
De Vuyst, L
Talon, R
Chizzolini, R
Eerola, S
Citation: D. Demeyer et al., Control of bioflavour and safety in fermented sausages: first results of aEuropean project, FOOD RES IN, 33(3-4), 2000, pp. 171-180
Authors:
Zamfir, M
Callewaert, R
Cornea, PC
De Vuyst, L
Citation: M. Zamfir et al., Production kinetics of acidophilin 801, a bacteriocin produced by Lactobacillus acidophilus IBB 801, FEMS MICROB, 190(2), 2000, pp. 305-308
Authors:
Callewaert, R
Hugas, M
De Vuyst, L
Citation: R. Callewaert et al., Competitiveness and bacteriocin production of Enterococci in the production of Spanish-style dry fermented sausages, INT J F MIC, 57(1-2), 2000, pp. 33-42
Authors:
Degeest, B
De Vuyst, L
Citation: B. Degeest et L. De Vuyst, Correlation of activities of the enzymes alpha-phosphoglucomutase, UDP-galactose 4-epimerase, and UDP-glucose pyrophosphorylase with exopolysaccharide biosynthesis by Streptococcus thermophilus LY03, APPL ENVIR, 66(8), 2000, pp. 3519-3527
Authors:
Callewaert, R
De Vuyst, L
Citation: R. Callewaert et L. De Vuyst, Bacteriocin production with Lactobacillus amylovorus DCE 471 is improved and stabilized by fed-batch fermentation, APPL ENVIR, 66(2), 2000, pp. 606-613
Authors:
Zamfir, M
Callewaert, R
Cornea, PC
Savu, L
Vatafu, I
De Vuyst, L
Citation: M. Zamfir et al., Purification and characterization of a bacteriocin produced by Lactobacillus acidolphilus IBB 801, J APPL MICR, 87(6), 1999, pp. 923-931
Authors:
Callewaert, R
Holo, H
Devreese, B
Van Beeumen, J
Nes, I
De Vuyst, L
Citation: R. Callewaert et al., Characterization and production of amylovorin L471, a bacteriocin purifiedfrom Lactobacillus amylovorus DCE 471 by a novel three-step method, MICROBIO-UK, 145, 1999, pp. 2559-2568
Authors:
De Vuyst, L
Degeest, B
Citation: L. De Vuyst et B. Degeest, Exopolysaccharides from lactic acid bacteria: Technological bottlenecks and practical solutions, MACRO SYMP, 140, 1999, pp. 31-41
Authors:
Degeest, B
Van de Ven, S
De Vuyst, L
Citation: B. Degeest et al., Process characteristics of exopolysaccharide production by Streptococcus thermophilus, MACRO SYMP, 140, 1999, pp. 43-52
Authors:
Delcour, J
De Vuyst, L
Shortt, C
Citation: J. Delcour et al., Recombinant dairy starters, probiotics, and prebiotics: Scientific, technological, and regulatory challenges, INT DAIRY J, 9(1), 1999, pp. 1-1
Authors:
Willaert, R
Smets, A
De Vuyst, L
Citation: R. Willaert et al., Mass transfer limitations in diffusion-limited isotropic hollow fiber bioreactors, BIOTECH TEC, 13(5), 1999, pp. 317-323
Authors:
De Vuyst, L
Degeest, B
Citation: L. De Vuyst et B. Degeest, Heteropolysaccharides from lactic acid bacteria, FEMS MIC R, 23(2), 1999, pp. 153-177
Authors:
Leroy, F
De Vuyst, L
Citation: F. Leroy et L. De Vuyst, Temperature and pH conditions that prevail during fermentation of sausagesare optimal for production of the antilisterial bacteriocin sakacin K, APPL ENVIR, 65(3), 1999, pp. 974-981
Authors:
Leroy, F
De Vuyst, L
Citation: F. Leroy et L. De Vuyst, The presence of salt and a curing agent reduces bacteriocin production by Lactobacillus sakei CTC 494, a potential starter culture for sausage fermentation, APPL ENVIR, 65(12), 1999, pp. 5350-5356
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