Influence of Turning and Environmental Contamination on the Dynamics of Populations of Lactic Acid and Acetic Acid Bacteria Involved in Spontaneous Cocoa Bean Heap Fermentation in Ghana
Camu, Nicholas, González, Ángel, De Winter, Tom, Van Schoor, Ann, De Bruyne, Katrien, Vandamme, Peter, Takrama, Jemmy S, Addo, Solomon K, De Vuyst, Luc
Published in Applied and Environmental Microbiology (01.01.2008)
Published in Applied and Environmental Microbiology (01.01.2008)
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Journal Article
Dynamics and Biodiversity of Populations of Lactic Acid Bacteria and Acetic Acid Bacteria Involved in Spontaneous Heap Fermentation of Cocoa Beans in Ghana
Camu, Nicholas, De Winter, Tom, Verbrugghe, Kristof, Cleenwerck, Ilse, Vandamme, Peter, Takrama, Jemmy S, Vancanneyt, Marc, De Vuyst, Luc
Published in Applied and Environmental Microbiology (01.03.2007)
Published in Applied and Environmental Microbiology (01.03.2007)
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Journal Article
Acetobacter ghanensis sp. nov., a novel acetic acid bacterium isolated from traditional heap fermentations of Ghanaian cocoa beans
Cleenwerck, Ilse, Camu, Nicholas, Engelbeen, Katrien, De Winter, Tom, Vandemeulebroecke, Katrien, De Vos, Paul, De Vuyst, Luc
Published in International journal of systematic and evolutionary microbiology (01.07.2007)
Published in International journal of systematic and evolutionary microbiology (01.07.2007)
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Journal Article
Dynamics and Biodiversity of Populations of Lactic Acid Bacteria andAcetic Acid Bacteria Involved in Spontaneous Heap Fermentation of Cocoa Beans inGhana
Camu, Nicholas, De Winter, Tom, Verbrugghe, Kristof, Cleenwerck, Ilse, Vandamme, Peter, Takrama, Jemmy S., Vancanneyt, Marc, De Vuyst, Luc
Published in Applied and environmental microbiology (15.03.2007)
Published in Applied and environmental microbiology (15.03.2007)
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Journal Article
Fermentation of cocoa beans: influence of microbial activities and polyphenol concentrations on the flavour of chocolate
Camu, Nicholas, De Winter, Tom, Addo, Solomon K, Takrama, Jemmy S, Bernaert, Herwig, De Vuyst, Luc
Published in Journal of the science of food and agriculture (01.10.2008)
Published in Journal of the science of food and agriculture (01.10.2008)
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Journal Article
Validation of the (GTG)(5)-rep-PCR fingerprinting technique for rapid classification and identification of acetic acid bacteria, with a focus on isolates from Ghanaian fermented cocoa beans
De Vuyst, Luc, Camu, Nicholas, De Winter, Tom, Vandemeulebroecke, Katrien, Van de Perre, Vincent, Vancanneyt, Marc, De Vos, Paul, Cleenwerck, Ilse
Published in International journal of food microbiology (30.06.2008)
Published in International journal of food microbiology (30.06.2008)
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Journal Article
Validation of the (GTG) 5-rep-PCR fingerprinting technique for rapid classification and identification of acetic acid bacteria, with a focus on isolates from Ghanaian fermented cocoa beans
De Vuyst, Luc, Camu, Nicholas, De Winter, Tom, Vandemeulebroecke, Katrien, Van de Perre, Vincent, Vancanneyt, Marc, De Vos, Paul, Cleenwerck, Ilse
Published in International journal of food microbiology (2008)
Published in International journal of food microbiology (2008)
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Journal Article
Conference Proceeding
Enterocin A production by Enterococcus faecium FAIR-E 406 is characterised by a temperature- and pH-dependent switch-off mechanism when growth is limited due to nutrient depletion
Van den Berghe, Erika, De Winter, Tom, De Vuyst, Luc
Published in International journal of food microbiology (15.03.2006)
Published in International journal of food microbiology (15.03.2006)
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Journal Article
Sugars relevant for sourdough fermentation stimulate growth of and bacteriocin production by Lactobacillus amylovorus DCE 471
Leroy, Frédéric, De Winter, Tom, Adriany, Tom, Neysens, Patricia, De Vuyst, Luc
Published in International journal of food microbiology (01.11.2006)
Published in International journal of food microbiology (01.11.2006)
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Journal Article
Validation of the (GTG) sub(5)-rep-PCR fingerprinting technique for rapid classification and identification of acetic acid bacteria, with a focus on isolates from Ghanaian fermented cocoa beans
De Vuyst, Luc, Camu, Nicholas, De Winter, Tom, Vandemeulebroecke, Katrien, Van de Perre, Vincent, Vancanneyt, Marc, De Vos, Paul, Cleenwerck, Ilse
Published in International journal of food microbiology (01.01.2008)
Published in International journal of food microbiology (01.01.2008)
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Journal Article