Van Landschoot A - Search Results

1

The microbial diversity of traditional spontaneously fermented lambic beer.

Spitaels F, Wieme AD, Janssens M, Aerts M, Daniel HM, Van Landschoot A, De Vuyst L, Vandamme P. Spitaels F, et al. Among authors: van landschoot a. PLoS One. 2014 Apr 18;9(4):e95384. doi: 10.1371/journal.pone.0095384. eCollection 2014. PLoS One. 2014. PMID: 24748344 Free PMC article.

2

Identification of beer-spoilage bacteria using matrix-assisted laser desorption/ionization time-of-flight mass spectrometry.

Wieme AD, Spitaels F, Aerts M, De Bruyne K, Van Landschoot A, Vandamme P. Wieme AD, et al. Among authors: van landschoot a. Int J Food Microbiol. 2014 Aug 18;185:41-50. doi: 10.1016/j.ijfoodmicro.2014.05.003. Epub 2014 May 29. Int J Food Microbiol. 2014. PMID: 24929682

3

The microbial diversity of an industrially produced lambic beer shares members of a traditionally produced one and reveals a core microbiota for lambic beer fermentation.

Spitaels F, Wieme AD, Janssens M, Aerts M, Van Landschoot A, De Vuyst L, Vandamme P. Spitaels F, et al. Among authors: van landschoot a. Food Microbiol. 2015 Aug;49:23-32. doi: 10.1016/j.fm.2015.01.008. Epub 2015 Feb 7. Food Microbiol. 2015. PMID: 25846912

4

Pediococcus lolii DSM 19927T and JCM 15055T are strains of Pediococcus acidilactici.

Wieme A, Cleenwerck I, Van Landschoot A, Vandamme P. Wieme A, et al. Among authors: van landschoot a. Int J Syst Evol Microbiol. 2012 Dec;62(Pt 12):3105-3108. doi: 10.1099/ijs.0.046201-0. Int J Syst Evol Microbiol. 2012. PMID: 23225319

5

Effects of growth medium on matrix-assisted laser desorption-ionization time of flight mass spectra: a case study of acetic acid bacteria.

Wieme AD, Spitaels F, Aerts M, De Bruyne K, Van Landschoot A, Vandamme P. Wieme AD, et al. Among authors: van landschoot a. Appl Environ Microbiol. 2014 Feb;80(4):1528-38. doi: 10.1128/AEM.03708-13. Epub 2013 Dec 20. Appl Environ Microbiol. 2014. PMID: 24362425 Free PMC article.

6

Acetobacter lambici sp. nov., isolated from fermenting lambic beer.

Spitaels F, Li L, Wieme A, Balzarini T, Cleenwerck I, Van Landschoot A, De Vuyst L, Vandamme P. Spitaels F, et al. Among authors: van landschoot a. Int J Syst Evol Microbiol. 2014 Apr;64(Pt 4):1083-1089. doi: 10.1099/ijs.0.057315-0. Epub 2013 Dec 20. Int J Syst Evol Microbiol. 2014. PMID: 24363299

7

Gluconobacter cerevisiae sp. nov., isolated from the brewery environment.

Spitaels F, Wieme A, Balzarini T, Cleenwerck I, Van Landschoot A, De Vuyst L, Vandamme P. Spitaels F, et al. Among authors: van landschoot a. Int J Syst Evol Microbiol. 2014 Apr;64(Pt 4):1134-1141. doi: 10.1099/ijs.0.059311-0. Epub 2013 Dec 24. Int J Syst Evol Microbiol. 2014. PMID: 24368694

8

Microbiota and metabolites of aged bottled gueuze beers converge to the same composition.

Spitaels F, Van Kerrebroeck S, Wieme AD, Snauwaert I, Aerts M, Van Landschoot A, De Vuyst L, Vandamme P. Spitaels F, et al. Among authors: van kerrebroeck s, van landschoot a. Food Microbiol. 2015 May;47:1-11. doi: 10.1016/j.fm.2014.10.004. Epub 2014 Oct 31. Food Microbiol. 2015. PMID: 25583332

9

Microbial diversity and metabolite composition of Belgian red-brown acidic ales.

Snauwaert I, Roels SP, Van Nieuwerburgh F, Van Landschoot A, De Vuyst L, Vandamme P. Snauwaert I, et al. Among authors: van landschoot a. Int J Food Microbiol. 2016 Mar 16;221:1-11. doi: 10.1016/j.ijfoodmicro.2015.12.009. Epub 2016 Jan 6. Int J Food Microbiol. 2016. PMID: 26802571

10

Acetobacter sicerae sp. nov., isolated from cider and kefir, and identification of species of the genus Acetobacter by dnaK, groEL and rpoB sequence analysis.

Li L, Wieme A, Spitaels F, Balzarini T, Nunes OC, Manaia CM, Van Landschoot A, De Vuyst L, Cleenwerck I, Vandamme P. Li L, et al. Among authors: van landschoot a. Int J Syst Evol Microbiol. 2014 Jul;64(Pt 7):2407-2415. doi: 10.1099/ijs.0.058354-0. Epub 2014 Apr 24. Int J Syst Evol Microbiol. 2014. PMID: 24763601

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