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Journal Abstract Search

245 related items for PubMed ID: 34935420

  • 21. 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.
    Food Microbiol; 2015 Aug; 49():23-32. PubMed ID: 25846912
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  • 22. 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.
    Food Microbiol; 2015 May; 47():1-11. PubMed ID: 25583332
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  • 25. Fatty acid analysis and spoilage potential of biofilms from two breweries.
    Timke M, Wang-Lieu NQ, Altendorf K, Lipski A.
    J Appl Microbiol; 2005 May; 99(5):1108-22. PubMed ID: 16238741
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  • 26. Technological and Environmental Features Determine the Uniqueness of the Lambic Beer Microbiota and Production Process.
    Bongaerts D, De Roos J, De Vuyst L.
    Appl Environ Microbiol; 2021 Aug 26; 87(18):e0061221. PubMed ID: 34232060
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  • 27. Bioprotective potential of lactic acid bacteria in malting and brewing.
    Rouse S, van Sinderen D.
    J Food Prot; 2008 Aug 26; 71(8):1724-33. PubMed ID: 18724772
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  • 28. Microbiota encompassing putative spoilage bacteria in retail packaged broiler meat and commercial broiler abattoir.
    Lauritsen CV, Kjeldgaard J, Ingmer H, Bisgaard M, Christensen H.
    Int J Food Microbiol; 2019 Jul 02; 300():14-21. PubMed ID: 30991234
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  • 29. Development of a species-specific PCR assay for identification of the strictly anaerobic bacterium Selenomonas lacticifex found in biofilm-covered surfaces in brewery bottling halls.
    Felsberg J, Jelínková M, Kubizniaková P, Matoulková D.
    J Appl Microbiol; 2014 Nov 02; 117(5):1328-35. PubMed ID: 25066481
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  • 30. Identification of microbial communities and multi-species biofilms contamination in seafood processing environments with different hygiene conditions.
    Zhang J, Lu Z, Feng L, Qu D, Zhu J.
    Food Microbiol; 2024 Sep 02; 122():104553. PubMed ID: 38839233
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  • 32. Oligonucleotide microarrays for the detection and identification of viable beer spoilage bacteria.
    Weber DG, Sahm K, Polen T, Wendisch VF, Antranikian G.
    J Appl Microbiol; 2008 Oct 02; 105(4):951-62. PubMed ID: 18785882
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  • 35. Discovery and control of culturable and viable but non-culturable cells of a distinctive Lactobacillus harbinensis strain from spoiled beer.
    Liu J, Deng Y, Li L, Li B, Li Y, Zhou S, Shirtliff ME, Xu Z, Peters BM.
    Sci Rep; 2018 Jul 30; 8(1):11446. PubMed ID: 30061572
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  • 36. Microbial acidification, alcoholization, and aroma production during spontaneous lambic beer production.
    De Roos J, De Vuyst L.
    J Sci Food Agric; 2019 Jan 15; 99(1):25-38. PubMed ID: 30246252
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  • 39. The two faces of microorganisms in traditional brewing and the implications for no- and low-alcohol beers.
    Roselli GE, Kerruish DWM, Crow M, Smart KA, Powell CD.
    Front Microbiol; 2024 Jan 15; 15():1346724. PubMed ID: 38440137
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