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Onderzoeker
Gino Vrancken
- Trefwoorden:Toegepaste biologische wetenschappen
- Disciplines:Humane wetenschappen en de kunsten
Affiliaties
- Industriële Microbiologie (Onderzoeksgroep)
Lid
Vanaf1 aug 2005 → 31 mrt 2011 - Toegepaste Biologische Wetenschappen (Departement)
Lid
Vanaf1 aug 2005 → 31 mrt 2011
Publicaties
1 - 10 van 24
- Identification of a five-dehydrogenase-gene cluster from Acetobacter pasteurianus conferring ethanol-dependent acidification in Escherichia coli(2012)
Auteurs: Tamara Garcia Armisen, Ken Vercammen, Tom Rimaux, Gino Vrancken, Pierre Cornelis
Pagina's: 25-32 - Mannitol production by heterofermentative Lactobacillus reuteri CRL 1101 and Lactobacillus fermentum CRL 573 in free and controlled pH batch fermentation.(2012)
Auteurs: C. Rodriguez, Tom Rimaux, Maria José Fornaguera, Gino Vrancken, G. Font De Valdez, Fernanda Mozzi
Pagina's: 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)
Auteurs: Zoi Papalexandratou, Gino Vrancken, Katrien De Bruyne, Peter Vandamme
Pagina's: 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)
Auteurs: Tom Rimaux, Gino Vrancken, Bram Vuylsteke
Pagina's: 6539-6550 - Dynamics and species diversity of communities of lactic acid bacteria and acetic acid bacteria during spontaneous cocoa bean fermentation in vessels(2011)
Auteurs: Timothy Lefeber, William Gobert, Gino Vrancken, Nicholas Camu
Pagina's: 457-464 - The kinetics of the arginine deiminase pathway in the meat starter culture Lactobacillus sakei CTC 494 are pH-dependent(2011)
Auteurs: Tom Rimaux, Gino Vrancken, V Potahkos
Pagina's: 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)
Auteurs: Gino Vrancken, Tom Rimaux, Joke Allemeersch
Pagina's: 3406-3412 - Influence of Temperature and Backslopping Time on the Microbiota of a Type I Propagated Laboratory Wheat Sourdough Fermentation(2011)
Auteurs: Gino Vrancken, Tom Rimaux
Pagina's: 2716-2726 - Wickerhamomyces anomalus in the sourdough microbial ecosystem(2011)
Auteurs: Heide-Marie Daniel, M.-C. Moons, Stéphanie Huret, Gino Vrancken
Pagina's: 63-73 - Metatranscriptome Analysis for Insight into Whole-Ecosystem Gene Expression during Spontaneous Wheat and Spelt Sourdough Fermentations(2011)
Auteurs: Joke Allemeersch, Roel Van Der Meulen, Gino Vrancken, Geert Huys, Peter Vandamme, Paul Van Hummelen
Pagina's: 618-626