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Strain diversity in Saccharomyces cerevisiae thiamine production capacity

Yeast (Chichester, England), 2023-12, Vol.40 (12), p.628-639

2023

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Performance of non‐conventional yeasts in co‐culture with brewers’ yeast for steering ethanol and aroma production

Microbial biotechnology, 2017-11, Vol.10 (6), p.1591-1602

2017

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Enhancing vitamin B12 in lupin tempeh by in situ fortification

Food science & technology, 2018-10, Vol.96, p.513-518

2018

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Lactococcus cell envelope proteases enable lactococcal growth in minimal growth media supplemented with high molecular weight proteins of plant and animal origin

FEMS microbiology letters, 2024-01, Vol.371

2024

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Functional implications of the microbial community structure of undefined mesophilic starter cultures

Microbial cell factories, 2014-08, Vol.13 Suppl 1 (9018), p.S2-S2

2014

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Pivotal role of cheese salting method for the production of 3‐methylbutanal by Lactococcus lactis

International journal of dairy technology, 2022-05, Vol.75 (2), p.421-430

2022

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Contribution of Eat1 and Other Alcohol Acyltransferases to Ester Production in Saccharomyces cerevisiae

Frontiers in microbiology, 2018-12, Vol.9, p.3202-3202

2018

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Bacterial concentration and diversity in fresh tropical shrimps (Penaeus notialis) and the surrounding brackish waters and sediment

International journal of food microbiology, 2016-02, Vol.218, p.96-104

2016

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Dynamic modelling of brewers’ yeast and Cyberlindnera fabianii co-culture behaviour for steering fermentation performance

Food microbiology, 2019-10, Vol.83, p.113-121

2019

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Fecal Bacterial Communities in Insectivorous Bats from the Netherlands and Their Role as a Possible Vector for Foodborne Diseases

Acta chiropterologica, 2018-12, Vol.20 (2), p.475

2018

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Nutrient limitation leads to penetrative growth into agar and affects aroma formation in Pichia fabianii, P. kudriavzevii and Saccharomyces cerevisiae

Yeast (Chichester, England), 2015-01, Vol.32 (1), p.89-101

2015

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Spatial-temporal distribution of oxygen and its effect on microbial dynamics and vitamin B12 content in lupin tempeh

Food science & technology, 2024-06, Vol.201, p.116275, Article 116275

2024

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Acetate-ester hydrolase activity for screening of the variation in acetate ester yield of Cyberlindnera fabianii, Pichia kudriavzevii and Saccharomyces cerevisiae

Food science & technology, 2019-05, Vol.104, p.8-15

2019

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Effect of soybean processing on content and bioaccessibility of folate, vitamin B12 and isoflavones in tofu and tempe

Food chemistry, 2013-12, Vol.141 (3), p.2418-2425

2013

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Lytic bacteriophages affect the population dynamics of multi-strain microbial communities

Microbiome research reports, 2023, Vol.2 (4)

2023

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Microbiota Dynamics and Diversity at Different Stages of Industrial Processing of Cocoa Beans into Cocoa Powder

Applied and Environmental Microbiology, 2012-04, Vol.78 (8), p.2904-2913

2012

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Solid-state fungal fermentation transforms low-quality plant-based foods into products with improved protein quality

Food science & technology, 2023-07, Vol.184, p.114979, Article 114979

2023

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Microbiota of Tayohounta, a fermented baobab flavour food of Benin

African journal of biotechnology, 2011-11, Vol.10 (69), p.15607-15615

2011

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Nutrient limitation leads to penetrative growth into agar and affects aroma formation in Pichia fabianii , Pichia kudriavzevii and Saccharomyces cerevisiae: Aroma formation in non-conventional yeast

Yeast (Chichester, England), 2014-10, p.n/a

2014

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Microbial diversity and dynamics of microbial communities during back-slop soaking of soybeans as determined by PCR–DGGE and molecular cloning

World journal of microbiology & biotechnology, 2013-10, Vol.29 (10), p.1969-1974

2013

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Strain diversity in Saccharomyces cerevisiae thiamine production capacity

Performance of non‐conventional yeasts in co‐culture with brewers’ yeast for steering ethanol and aroma production

Enhancing vitamin B12 in lupin tempeh by in situ fortification

Lactococcus cell envelope proteases enable lactococcal growth in minimal growth media supplemented with high molecular weight proteins of plant and animal origin

Functional implications of the microbial community structure of undefined mesophilic starter cultures

Pivotal role of cheese salting method for the production of 3‐methylbutanal by Lactococcus lactis

Contribution of Eat1 and Other Alcohol Acyltransferases to Ester Production in Saccharomyces cerevisiae

Bacterial concentration and diversity in fresh tropical shrimps (Penaeus notialis) and the surrounding brackish waters and sediment

Dynamic modelling of brewers’ yeast and Cyberlindnera fabianii co-culture behaviour for steering fermentation performance

Fecal Bacterial Communities in Insectivorous Bats from the Netherlands and Their Role as a Possible Vector for Foodborne Diseases

Nutrient limitation leads to penetrative growth into agar and affects aroma formation in Pichia fabianii, P. kudriavzevii and Saccharomyces cerevisiae

Spatial-temporal distribution of oxygen and its effect on microbial dynamics and vitamin B12 content in lupin tempeh

Acetate-ester hydrolase activity for screening of the variation in acetate ester yield of Cyberlindnera fabianii, Pichia kudriavzevii and Saccharomyces cerevisiae

Effect of soybean processing on content and bioaccessibility of folate, vitamin B12 and isoflavones in tofu and tempe

Lytic bacteriophages affect the population dynamics of multi-strain microbial communities

Microbiota Dynamics and Diversity at Different Stages of Industrial Processing of Cocoa Beans into Cocoa Powder

Solid-state fungal fermentation transforms low-quality plant-based foods into products with improved protein quality

Microbiota of Tayohounta, a fermented baobab flavour food of Benin

Nutrient limitation leads to penetrative growth into agar and affects aroma formation in Pichia fabianii , Pichia kudriavzevii and Saccharomyces cerevisiae: Aroma formation in non-conventional yeast

Microbial diversity and dynamics of microbial communities during back-slop soaking of soybeans as determined by PCR–DGGE and molecular cloning

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