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The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on fermented foods.
Marco ML, Sanders ME, Gänzle M, Arrieta MC, Cotter PD, De Vuyst L, Hill C, Holzapfel W, Lebeer S, Merenstein D, Reid G, Wolfe BE, Hutkins R. Marco ML, et al. Among authors: de vuyst l. Nat Rev Gastroenterol Hepatol. 2021 Mar;18(3):196-208. doi: 10.1038/s41575-020-00390-5. Epub 2021 Jan 4. Nat Rev Gastroenterol Hepatol. 2021. PMID: 33398112 Free PMC article. Review.
Wheat Sourdough Breadmaking: A Scoping Review.
De Bondt Y, Verdonck C, Brandt MJ, De Vuyst L, Gänzle MG, Gobbetti M, Zannini E, Courtin CM. De Bondt Y, et al. Among authors: de vuyst l. Annu Rev Food Sci Technol. 2024 Jan 25. doi: 10.1146/annurev-food-110923-034834. Online ahead of print. Annu Rev Food Sci Technol. 2024. PMID: 38271645 Review.
Acetic acid bacteria in fermented foods and beverages.
De Roos J, De Vuyst L. De Roos J, et al. Among authors: de vuyst l. Curr Opin Biotechnol. 2018 Feb;49:115-119. doi: 10.1016/j.copbio.2017.08.007. Epub 2017 Aug 29. Curr Opin Biotechnol. 2018. PMID: 28863341 Review.
Intraspecies genomic groups in Enterococcus faecium and their correlation with origin and pathogenicity.
Vancanneyt M, Lombardi A, Andrighetto C, Knijff E, Torriani S, Björkroth KJ, Franz CM, Foulquié Moreno MR, Revets H, De Vuyst L, Swings J, Kersters K, Dellaglio F, Holzapfel WH. Vancanneyt M, et al. Among authors: de vuyst l. Appl Environ Microbiol. 2002 Mar;68(3):1381-91. doi: 10.1128/AEM.68.3.1381-1391.2002. Appl Environ Microbiol. 2002. PMID: 11872491 Free PMC article.
308 results