Organisation
Department of Microbial and Molecular Systems (M²S)
Department
The Department of Microbial and Molecular Systems (M²S) consists of 3 research centres: Centre for Surface Chemistry and Catalysis; Centre for Food and Microbial Technology; Centre of Microbial and Plant Genetics. The Bioengineering Technology TC is also a part of the department.
Sub-organisation(s)
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- Membrane Separations, Adsorption, Catalysis, and Spectroscopy for Sustainable Solutions (cMACS)
- Food and Microbial Technology (CLMT)
- Microbial and Molecular Systems, Kulak Kortrijk Campus
- Centre for Surface Chemistry and Catalysis
- Bioengineering Technology
- Microbial and Plant Genetics (CMPG)
- Center for Sustainable Catalysis and Engineering
- Center for Surface Chemistry and Catalysis: Characterisation and Application Team
- Surface Chemistry and Catalysis: Characterisation and Application Team (COK-KAT)
- Sustainable Catalysis and Engineering (CSCE)
Current researchers
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- Chris Michiels (Responsible)
- Tom Bernaerts (Member)
- Mieke Buntinx (Member)
- Rosa Peeters (Member)
- Diete Verfaillie (Member)
Projects
1 - 10 of 16
- Kinases Involved In Establishing A Flocculation Phenotype In Bottom Fermenting Brewing YeastFrom1 Jan 2023 → TodayFunding: FWO research project (including WEAVE projects)
- Ontwikkeling van een “high-throughput” screeningmethode om de enzymproductie te optimaliseren voor een ideale mout met het oog op het verbeteren van de procesefficiëntie en de smaakstabiliteit van bierFrom4 Oct 2021 → TodayFunding: Own budget, for example: patrimony, inscription fees, gifts
- Development of a high-throughput screening platform to optimize enzyme production for ideal malting in view of improving process efficiency and beer flavour qualityFrom1 Jan 2021 → 31 Dec 2022Funding: Fund Recuperation Fiscal Exemption
- An integrated study towards understanding the functionalization, texturizing potential and storage stability of cell wall materialFrom1 Oct 2020 → 30 Sep 2023Funding: FWO junior postdoctoral fellowship
- Protein composition and physical properties of soy protein isolates and their role in structure formation during high moisture extrusionFrom4 Mar 2020 → 4 Mar 2024Funding: Own budget, for example: patrimony, inscription fees, gifts
- Towards understanding the extractability and functionality of fruit and vegetable derived cell wall polysaccharides using non-conventional extraction techniquesFrom1 Oct 2019 → 30 Sep 2020Funding: BOF - postdoctoral mandates
- Use of alternative grains for the production of high-quality innovative beersFrom1 Oct 2019 → 30 Sep 2021Funding: IWT / VLAIO - TETRA fund
- Production of specialty beers with a wood character through the addition of wood alternativesFrom1 Oct 2019 → 30 Sep 2021Funding: IWT / VLAIO - TETRA fund
- Production of innovative specialty beers through maturation on woodFrom22 Sep 2017 → 17 Oct 2022Funding: FWO Strategic Basic Research Grant
- Determination of critical factors in malt production related to the flavour stability of final beerFrom7 Apr 2017 → 15 Oct 2021Funding: BOF - doctoral mandates
Publications
31 - 40 of 183
- Protective effect of hop ß-acids on microbial degradation of thick juice during storage(2008)
Authors: Annelies Justé, MS Krause, Bart Lievens, M Klingeberg, Chris Michiels, Kris Willems
Pages: 51 - 59 - Reinigen und Rekonditionieren von Holzfässern für die Bierreifung(2022)
Authors: Tin Kocijan, Sofie Bossaert, Gert De Rouck, Bart Lievens, Sam Crauwels
Pages: 240 - 243 - Rapid detection and identification of viral and bacterial fish pathogens using a DNA array-based multiplex assay(2011)
Authors: Bart Lievens, Ingeborg Frans, Christophe Heusdens, A Justé, SP Jonstrup, F Lieffrig, Kris Willems
Pages: 861 - 875 - Description of the temporal dynamics in microbial community composition and beer chemistry in sour beer production via barrel ageing of finished beers(2021)
Authors: Sofie Bossaert, Filip Van Opstaele, Christel Verreth, Maarten Van Geel, Kevin Verstrepen, Sam Crauwels, Gert De Rouck, Bart Lievens
- The effect of exogenous enzymes and mechanical treatment on mango purée: Effect on the molecular properties of pectic substances(2015)
Authors: Zahra Jamsazzadeh Kermani, Avi Shpigelman, Tom Bernaerts, Ann Van Loey, Marc Hendrickx
Pages: 193 - 202 - The volatile profile of pasteurized leek (Allium ampeloprasum var. porrum) and Brussels sprouts (Brassica oleracea var. gemmifera) (products), as a witness to (bio)chemical reactivity, influenced by pretreatment and successive refrigerated storage(2023)
Authors: Sophie Delbaere, Tom Bernaerts, Flore Vancoillie, Marc Hendrickx, Tara Grauwet
- Microstructural and Texturizing Properties of Partially Pectin-Depleted Cell Wall Material: The Role of Botanical Origin and High-Pressure Homogenization(2021)
Authors: Jelle Van Audenhove, Tom Bernaerts, Novita Putri, Ann Van Loey, Marc Hendrickx
- Beer quality screening by FT-IR spectrometry: impact of measurement strategies, data pre-processings and variable selection algorithms(2011)
Authors: Evgeny Polshin, Ben Aernouts, Wouter Saeys, Filip Delvaux, Freddy Delvaux, Maarten Hertog, Bart Nicolai, Jeroen Lammertyn
Pages: 188 - 198 - Impact of microalgal species on the oxidative stability of n-3 LC-PUFA enriched tomato puree(2019)
Authors: Lore Gheysen, Robbe Demets, Tom Bernaerts, Peter Goos, Ann Van Loey, Luc De Cooman, Imogen Foubert
Pages: 1 - 14 - Flocculation gene variability in industrial brewer's yeast strains(2010)
Authors: Sebastiaan Van Mulders, Maarten Ghequire, Luk Daenen, Pieter Verbelen, Kevin Verstrepen, Freddy Delvaux
Pages: 1321 - 1331