The Pentose Moiety of Adenosine and Inosine Is an Important Energy Source for the Fermented-Meat Starter Culture Lactobacillus sakei CTC 494

by Rimaux, T., Vrancken, G., Vuylsteke, B., De Vuyst, L., Leroy, F.
Published 2011

The Interior Surfaces of Wooden Barrels Are an Additional Microbial Inoculation Source for Lambic Beer Production

by De Roos, J., Van der Veken, D., De Vuyst, L.
Published in Appl Environ Microbiol (2018)

Expression of the Arginine Deiminase Pathway Genes in Lactobacillus sakei Is Strain Dependent and Is Affected by the Environmental pH

by Rimaux, T., Rivière, A., Illeghems, K., Weckx, S., De Vuyst, L., Leroy, F.
Published 2012

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 Func...

by De Roos, J., Verce, M., Aerts, M., Vandamme, P., De Vuyst, L.
Published in Appl Environ Microbiol (2018)

Isolation, purification, and amino acid sequence of lactobin A, one of the two bacteriocins produced by Lactobacillus amylovorus LMG P-13139.

by Contreras, B G, De Vuyst, L, Devreese, B, Busanyova, K, Raymaeckers, J, Bosman, F, Sablon, E, Vandamme, E J
Published 1997