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Researcher
Tom Rimaux
- Keywords:Applied biological sciences, biotechnology
- Disciplines:Humanities and the arts
Affiliations
- Department of Bio-engineering Sciences (Department)
Member
From1 Oct 2007 → 31 Jan 2012 - Industrial Microbiology (Research group)
Member
From1 Oct 2007 → 31 Dec 2011
Publications
1 - 10 of 16
- A putative transport protein is involved in citrulline excretion and re-uptake during arginine deiminase pathway activity by Lactobacillus sakei.(2013)
Authors: Tom Rimaux, Audrey Rivière, E.m. Hebert, Fernanda Mozzi
Pages: 216-225 - Expression of the arginine deiminase pathway genes in Lactobacillus sakei is strain dependent and is affected by the environmental pH.(2012)
Authors: Tom Rimaux, Audrey Rivière, Koen Illeghems
Pages: 4874-4883 - Identification of a five-dehydrogenase-gene cluster from Acetobacter pasteurianus conferring ethanol-dependent acidification in Escherichia coli(2012)
Authors: Tamara Garcia Armisen, Ken Vercammen, Tom Rimaux, Gino Vrancken, Pierre Cornelis
Pages: 25-32 - Mannitol production by heterofermentative Lactobacillus reuteri CRL 1101 and Lactobacillus fermentum CRL 573 in free and controlled pH batch fermentation.(2012)
Authors: C. Rodriguez, Tom Rimaux, Maria José Fornaguera, Gino Vrancken, G. Font De Valdez, Fernanda Mozzi
Pages: 2519-2527 - The Pentose Moiety of Adenosine and Inosine Is an Important Energy Source for the Fermented-Meat Starter Culture Lactobacillus sakei CTC 494▿(2011)
Authors: Tom Rimaux, Gino Vrancken, Bram Vuylsteke
Pages: 6539-6550 - The kinetics of the arginine deiminase pathway in the meat starter culture Lactobacillus sakei CTC 494 are pH-dependent(2011)
Authors: Tom Rimaux, Gino Vrancken, V Potahkos
Pages: 597-604 - Adaptation of Lactobacillus plantarum IMDO 130201, a Wheat Sourdough Isolate, to Growth in Wheat Sourdough Simulation Medium at Different pH Values through Differential Gene Expression(2011)
Authors: Gino Vrancken, Tom Rimaux, Joke Allemeersch
Pages: 3406-3412 - Influence of Temperature and Backslopping Time on the Microbiota of a Type I Propagated Laboratory Wheat Sourdough Fermentation(2011)
Authors: Gino Vrancken, Tom Rimaux
Pages: 2716-2726 - Exploring bacterial metabolism of non-glucose energy sources in fermented meats(2011)
Authors: Maarten Janssens, Tom Rimaux, Luc De Vuyst
Pages: O-26 - Low-calorie sugars produced by lactic acid abacteria.(2010)
Authors: Gino Vrancken, Tom Rimaux, Fernanda Mozzi, Fernanda Mozzi
Pages: 193-209Number of pages: 17