Scheirlinck I - Search Results

1

Lactobacillus crustorum sp. nov., isolated from two traditional Belgian wheat sourdoughs.

Scheirlinck I, Van der Meulen R, Van Schoor A, Huys G, Vandamme P, De Vuyst L, Vancanneyt M. Scheirlinck I, et al. Int J Syst Evol Microbiol. 2007 Jul;57(Pt 7):1461-1467. doi: 10.1099/ijs.0.64836-0. Int J Syst Evol Microbiol. 2007. PMID: 17625176

2

Culture-independent analysis of probiotic products by denaturing gradient gel electrophoresis.

Temmerman R, Scheirlinck I, Huys G, Swings J. Temmerman R, et al. Among authors: scheirlinck i. Appl Environ Microbiol. 2003 Jan;69(1):220-6. doi: 10.1128/AEM.69.1.220-226.2003. Appl Environ Microbiol. 2003. PMID: 12513998 Free PMC article.

3

Lactobacillus namurensis sp. nov., isolated from a traditional Belgian sourdough.

Scheirlinck I, Van der Meulen R, Van Schoor A, Cleenwerck I, Huys G, Vandamme P, De Vuyst L, Vancanneyt M. Scheirlinck I, et al. Int J Syst Evol Microbiol. 2007 Feb;57(Pt 2):223-227. doi: 10.1099/ijs.0.64607-0. Int J Syst Evol Microbiol. 2007. PMID: 17267954

4

Population dynamics and metabolite target analysis of lactic acid bacteria during laboratory fermentations of wheat and spelt sourdoughs.

Van der Meulen R, Scheirlinck I, Van Schoor A, Huys G, Vancanneyt M, Vandamme P, De Vuyst L. Van der Meulen R, et al. Among authors: scheirlinck i. Appl Environ Microbiol. 2007 Aug;73(15):4741-50. doi: 10.1128/AEM.00315-07. Epub 2007 Jun 8. Appl Environ Microbiol. 2007. PMID: 17557853 Free PMC article.

5

Influence of geographical origin and flour type on diversity of lactic acid bacteria in traditional Belgian sourdoughs.

Scheirlinck I, Van der Meulen R, Van Schoor A, Vancanneyt M, De Vuyst L, Vandamme P, Huys G. Scheirlinck I, et al. Appl Environ Microbiol. 2007 Oct;73(19):6262-9. doi: 10.1128/AEM.00894-07. Epub 2007 Aug 3. Appl Environ Microbiol. 2007. PMID: 17675431 Free PMC article.

6

Taxonomic structure and stability of the bacterial community in belgian sourdough ecosystems as assessed by culture and population fingerprinting.

Scheirlinck I, Van der Meulen R, Van Schoor A, Vancanneyt M, De Vuyst L, Vandamme P, Huys G. Scheirlinck I, et al. Appl Environ Microbiol. 2008 Apr;74(8):2414-23. doi: 10.1128/AEM.02771-07. Epub 2008 Feb 29. Appl Environ Microbiol. 2008. PMID: 18310426 Free PMC article.

7

Molecular source tracking of predominant lactic acid bacteria in traditional Belgian sourdoughs and their production environments.

Scheirlinck I, Van der Meulen R, De Vuyst L, Vandamme P, Huys G. Scheirlinck I, et al. J Appl Microbiol. 2009 Apr;106(4):1081-92. doi: 10.1111/j.1365-2672.2008.04094.x. Epub 2009 Jan 30. J Appl Microbiol. 2009. PMID: 19187144

8

Polyphasic taxonomic characterization of Lactobacillus rossiae isolates from Belgian and Italian sourdoughs reveals intraspecific heterogeneity.

Scheirlinck I, Van der Meulen R, Vrancken G, De Vuyst L, Settanni L, Vandamme P, Huys G. Scheirlinck I, et al. Syst Appl Microbiol. 2009 Apr;32(2):151-6. doi: 10.1016/j.syapm.2008.12.006. Epub 2009 Feb 7. Syst Appl Microbiol. 2009. PMID: 19201563

9

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. Among authors: scheirlinck i. 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

10

Diversity and dynamics of bacterial populations during spontaneous sorghum fermentations used to produce ting, a South African food.

Madoroba E, Steenkamp ET, Theron J, Scheirlinck I, Cloete TE, Huys G. Madoroba E, et al. Among authors: scheirlinck i. Syst Appl Microbiol. 2011 May;34(3):227-34. doi: 10.1016/j.syapm.2010.11.016. Epub 2011 Feb 6. Syst Appl Microbiol. 2011. PMID: 21300507

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