De Vuyst L - Search Results

1

Molecular source tracking of predominant lactic acid bacteria in traditional Belgian sourdoughs and their production environments.

Scheirlinck I, Van der Meulen R, De Vuyst L, Vandamme P, Huys G. Scheirlinck I, et al. Among authors: de vuyst l. J Appl Microbiol. 2009 Apr;106(4):1081-92. doi: 10.1111/j.1365-2672.2008.04094.x. Epub 2009 Jan 30. J Appl Microbiol. 2009. PMID: 19187144 Free article.

2

Influence of the carbon source on nisin production in Lactococcus lactis subsp. lactis batch fermentations.

De Vuyst L, Vandamme EJ. De Vuyst L, et al. J Gen Microbiol. 1992 Mar;138(3):571-8. doi: 10.1099/00221287-138-3-571. J Gen Microbiol. 1992. PMID: 1593266

3

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

Contreras BG, De Vuyst L, Devreese B, Busanyova K, Raymaeckers J, Bosman F, Sablon E, Vandamme EJ. Contreras BG, et al. Among authors: de vuyst l. Appl Environ Microbiol. 1997 Jan;63(1):13-20. doi: 10.1128/aem.63.1.13-20.1997. Appl Environ Microbiol. 1997. PMID: 8979334 Free PMC article.

4

Production by and isolation of exopolysaccharides from Streptococcus thermophilus grown in a milk medium and evidence for their growth-associated biosynthesis.

De Vuyst L, Vanderveken F, Van de Ven S, Degeest B. De Vuyst L, et al. J Appl Microbiol. 1998 Jun;84(6):1059-68. doi: 10.1046/j.1365-2672.1998.00445.x. J Appl Microbiol. 1998. PMID: 9717291 Free article.

5

Temperature and pH conditions that prevail during fermentation of sausages are optimal for production of the antilisterial bacteriocin sakacin K.

Leroy F, de Vuyst L. Leroy F, et al. Among authors: de vuyst l. Appl Environ Microbiol. 1999 Mar;65(3):974-81. doi: 10.1128/AEM.65.3.974-981.1999. Appl Environ Microbiol. 1999. PMID: 10049850 Free PMC article.

6

Heteropolysaccharides from lactic acid bacteria.

De Vuyst L, Degeest B. De Vuyst L, et al. FEMS Microbiol Rev. 1999 Apr;23(2):153-77. doi: 10.1111/j.1574-6976.1999.tb00395.x. FEMS Microbiol Rev. 1999. PMID: 10234843 Free article. Review.

7

The presence of salt and a curing agent reduces bacteriocin production by Lactobacillus sakei CTC 494, a potential starter culture for sausage fermentation.

Leroy F, de Vuyst L. Leroy F, et al. Among authors: de vuyst l. Appl Environ Microbiol. 1999 Dec;65(12):5350-6. doi: 10.1128/AEM.65.12.5350-5356.1999. Appl Environ Microbiol. 1999. PMID: 10583988 Free PMC article.

8

Bacteriocin production with Lactobacillus amylovorus DCE 471 is improved and stabilized by fed-batch fermentation.

Callewaert R, De Vuyst L. Callewaert R, et al. Among authors: de vuyst l. Appl Environ Microbiol. 2000 Feb;66(2):606-13. doi: 10.1128/AEM.66.2.606-613.2000. Appl Environ Microbiol. 2000. PMID: 10653724 Free PMC article.

9

Purification and characterization of a bacteriocin produced by Lactobacillus acidophilus IBB 801.

Zamfir M, Callewaert R, Cornea PC, Savu L, Vatafu I, De Vuyst L. Zamfir M, et al. Among authors: de vuyst l. J Appl Microbiol. 1999 Dec;87(6):923-31. doi: 10.1046/j.1365-2672.1999.00950.x. J Appl Microbiol. 1999. PMID: 10664915 Free article.

10

Correlation of activities of the enzymes alpha-phosphoglucomutase, UDP-galactose 4-epimerase, and UDP-glucose pyrophosphorylase with exopolysaccharide biosynthesis by Streptococcus thermophilus LY03.

Degeest B, de Vuyst L. Degeest B, et al. Among authors: de vuyst l. Appl Environ Microbiol. 2000 Aug;66(8):3519-27. doi: 10.1128/AEM.66.8.3519-3527.2000. Appl Environ Microbiol. 2000. PMID: 10919816 Free PMC article.

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