Messens W - Search Results

1

Biphasic kinetics of growth and bacteriocin production with Lactobacillus amylovorus DCE 471 occur under stress conditions.

Neysens P, Messens W, Gevers D, Swings J, De Vuyst L. Neysens P, et al. Among authors: messens w. Microbiology (Reading). 2003 Apr;149(Pt 4):1073-1082. doi: 10.1099/mic.0.25880-0. Microbiology (Reading). 2003. PMID: 12686649 Free article.

2

Modeling growth and bacteriocin production by Lactobacillus amylovorus DCE 471 in response to temperature and pH values used for sourdough fermentations.

Messens W, Neysens P, Vansieleghem W, Vanderhoeven J, De Vuyst L. Messens W, et al. Appl Environ Microbiol. 2002 Mar;68(3):1431-5. doi: 10.1128/AEM.68.3.1431-1435.2002. Appl Environ Microbiol. 2002. PMID: 11872497 Free PMC article.

3

Modelling growth and bacteriocin production by Lactobacillus curvatus LTH 1174 in response to temperature and pH values used for European sausage fermentation processes.

Messens W, Verluyten J, Leroy F, De Vuyst L. Messens W, et al. Int J Food Microbiol. 2003 Feb 25;81(1):41-52. doi: 10.1016/s0168-1605(02)00168-x. Int J Food Microbiol. 2003. PMID: 12423917

4

The biodiversity of lactic acid bacteria in Greek traditional wheat sourdoughs is reflected in both composition and metabolite formation.

De Vuyst L, Schrijvers V, Paramithiotis S, Hoste B, Vancanneyt M, Swings J, Kalantzopoulos G, Tsakalidou E, Messens W. De Vuyst L, et al. Among authors: messens w. Appl Environ Microbiol. 2002 Dec;68(12):6059-69. doi: 10.1128/AEM.68.12.6059-6069.2002. Appl Environ Microbiol. 2002. PMID: 12450829 Free PMC article.

5

The curing agent sodium nitrite, used in the production of fermented sausages, is less inhibiting to the bacteriocin-producing meat starter culture Lactobacillus curvatus LTH 1174 under anaerobic conditions.

Verluyten J, Messens W, De Vuyst L. Verluyten J, et al. Among authors: messens w. Appl Environ Microbiol. 2003 Jul;69(7):3833-9. doi: 10.1128/AEM.69.7.3833-3839.2003. Appl Environ Microbiol. 2003. PMID: 12839751 Free PMC article.

6

Effect of sodium chloride on growth and bacteriocin production by Lactobacillus amylovorus DCE 471.

Neysens P, Messens W, De Vuyst L. Neysens P, et al. Among authors: messens w. Int J Food Microbiol. 2003 Nov 15;88(1):29-39. doi: 10.1016/s0168-1605(03)00079-5. Int J Food Microbiol. 2003. PMID: 14527783

7

Sodium chloride reduces production of curvacin A, a bacteriocin produced by Lactobacillus curvatus strain LTH 1174, originating from fermented sausage.

Verluyten J, Messens W, De Vuyst L. Verluyten J, et al. Among authors: messens w. Appl Environ Microbiol. 2004 Apr;70(4):2271-8. doi: 10.1128/AEM.70.4.2271-2278.2004. Appl Environ Microbiol. 2004. PMID: 15066822 Free PMC article.

8

Inhibitory substances produced by Lactobacilli isolated from sourdoughs--a review.

Messens W, De VL. Messens W, et al. Int J Food Microbiol. 2002 Jan 30;72(1-2):31-43. doi: 10.1016/s0168-1605(01)00611-0. Int J Food Microbiol. 2002. PMID: 11843411 Review.

9

Salmonella spp. survival strategies within the host gastrointestinal tract.

Álvarez-Ordóñez A, Begley M, Prieto M, Messens W, López M, Bernardo A, Hill C. Álvarez-Ordóñez A, et al. Among authors: messens w. Microbiology (Reading). 2011 Dec;157(Pt 12):3268-3281. doi: 10.1099/mic.0.050351-0. Epub 2011 Oct 20. Microbiology (Reading). 2011. PMID: 22016569 Free article. Review.

10

Influence of storage conditions on the growth of Pseudomonas species in refrigerated raw milk.

De Jonghe V, Coorevits A, Van Hoorde K, Messens W, Van Landschoot A, De Vos P, Heyndrickx M. De Jonghe V, et al. Among authors: messens w. Appl Environ Microbiol. 2011 Jan;77(2):460-70. doi: 10.1128/AEM.00521-10. Epub 2010 Nov 29. Appl Environ Microbiol. 2011. PMID: 21115713 Free PMC article.

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