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Researcher
Gino Vrancken
- Keywords:Applied biological sciences, biotechnology
- Disciplines:Humanities and the arts
Affiliations
- Industrial Microbiology (Research group)
Member
From1 Aug 2005 → 31 Mar 2011 - Department of Bio-engineering Sciences (Department)
Member
From1 Aug 2005 → 31 Mar 2011
Publications
1 - 10 of 24
- 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 - Spontaneous organic cocoa bean box fermentations in Brazil are characterized by a restricted species diversity of lactic acid bacteria and acetic acid bacteria☆(2011)
Authors: Zoi Papalexandratou, Gino Vrancken, Katrien De Bruyne, Peter Vandamme
Pages: 1326-1338 - 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 - Dynamics and species diversity of communities of lactic acid bacteria and acetic acid bacteria during spontaneous cocoa bean fermentation in vessels(2011)
Authors: Timothy Lefeber, William Gobert, Gino Vrancken, Nicholas Camu
Pages: 457-464 - 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 - Wickerhamomyces anomalus in the sourdough microbial ecosystem(2011)
Authors: Heide-Marie Daniel, M.-C. Moons, Stéphanie Huret, Gino Vrancken
Pages: 63-73 - Metatranscriptome Analysis for Insight into Whole-Ecosystem Gene Expression during Spontaneous Wheat and Spelt Sourdough Fermentations(2011)
Authors: Joke Allemeersch, Roel Van Der Meulen, Gino Vrancken, Geert Huys, Peter Vandamme, Paul Van Hummelen
Pages: 618-626