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Phylogenetic analysis of a spontaneous cocoa bean fermentation metagenome reveals new insights into its bacterial and fungal community diversity.
Illeghems K, De Vuyst L, Papalexandratou Z, Weckx S. Illeghems K, et al. Among authors: weckx s. PLoS One. 2012;7(5):e38040. doi: 10.1371/journal.pone.0038040. Epub 2012 May 29. PLoS One. 2012. PMID: 22666442 Free PMC article.
In vitro kinetic analysis of fermentation of prebiotic inulin-type fructans by Bifidobacterium species reveals four different phenotypes.
Falony G, Lazidou K, Verschaeren A, Weckx S, Maes D, De Vuyst L. Falony G, et al. Among authors: weckx s. Appl Environ Microbiol. 2009 Jan;75(2):454-61. doi: 10.1128/AEM.01488-08. Epub 2008 Nov 14. Appl Environ Microbiol. 2009. PMID: 19011052 Free PMC article.
Development and validation of a species-independent functional gene microarray that targets lactic acid bacteria.
Weckx S, Allemeersch J, Van der Meulen R, Vrancken G, Huys G, Vandamme P, Van Hummelen P, De Vuyst L. Weckx S, et al. Appl Environ Microbiol. 2009 Oct;75(20):6488-95. doi: 10.1128/AEM.01055-09. Epub 2009 Aug 14. Appl Environ Microbiol. 2009. PMID: 19684161 Free PMC article.
Environmental pH determines citrulline and ornithine release through the arginine deiminase pathway in Lactobacillus fermentum IMDO 130101.
Vrancken G, Rimaux T, Weckx S, De Vuyst L, Leroy F. Vrancken G, et al. Among authors: weckx s. Int J Food Microbiol. 2009 Nov 15;135(3):216-22. doi: 10.1016/j.ijfoodmicro.2009.07.035. Epub 2009 Aug 5. Int J Food Microbiol. 2009. PMID: 19732985
Biodiversity, ecological determinants, and metabolic exploitation of sourdough microbiota.
De Vuyst L, Vrancken G, Ravyts F, Rimaux T, Weckx S. De Vuyst L, et al. Among authors: weckx s. Food Microbiol. 2009 Oct;26(7):666-75. doi: 10.1016/j.fm.2009.07.012. Epub 2009 Jul 18. Food Microbiol. 2009. PMID: 19747599 Review.
Community dynamics of bacteria in sourdough fermentations as revealed by their metatranscriptome.
Weckx S, Van der Meulen R, Allemeersch J, Huys G, Vandamme P, Van Hummelen P, De Vuyst L. Weckx S, et al. Appl Environ Microbiol. 2010 Aug;76(16):5402-8. doi: 10.1128/AEM.00570-10. Epub 2010 Jun 25. Appl Environ Microbiol. 2010. PMID: 20581179 Free PMC article.
Lactic acid bacteria community dynamics and metabolite production of rye sourdough fermentations share characteristics of wheat and spelt sourdough fermentations.
Weckx S, Van der Meulen R, Maes D, Scheirlinck I, Huys G, Vandamme P, De Vuyst L. Weckx S, et al. Food Microbiol. 2010 Dec;27(8):1000-8. doi: 10.1016/j.fm.2010.06.005. Epub 2010 Jun 25. Food Microbiol. 2010. PMID: 20832677
Metatranscriptome analysis for insight into whole-ecosystem gene expression during spontaneous wheat and spelt sourdough fermentations.
Weckx S, Allemeersch J, Van der Meulen R, Vrancken G, Huys G, Vandamme P, Van Hummelen P, De Vuyst L. Weckx S, et al. Appl Environ Microbiol. 2011 Jan;77(2):618-26. doi: 10.1128/AEM.02028-10. Epub 2010 Nov 19. Appl Environ Microbiol. 2011. PMID: 21097589 Free PMC article.
Influence of temperature and backslopping time on the microbiota of a type I propagated laboratory wheat sourdough fermentation.
Vrancken G, Rimaux T, Weckx S, Leroy F, De Vuyst L. Vrancken G, et al. Among authors: weckx s. Appl Environ Microbiol. 2011 Apr;77(8):2716-26. doi: 10.1128/AEM.02470-10. Epub 2011 Feb 18. Appl Environ Microbiol. 2011. PMID: 21335386 Free PMC article.
Adaptation of Lactobacillus plantarum IMDO 130201, a wheat sourdough isolate, to growth in wheat sourdough simulation medium at different pH values through differential gene expression.
Vrancken G, De Vuyst L, Rimaux T, Allemeersch J, Weckx S. Vrancken G, et al. Among authors: weckx s. Appl Environ Microbiol. 2011 May;77(10):3406-12. doi: 10.1128/AEM.02668-10. Epub 2011 Apr 1. Appl Environ Microbiol. 2011. PMID: 21460118 Free PMC article.
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