Publications of the Laboratory of Food Microbiology
Researchers of the Laboratory of Food Microbiology publish on a regular basis in scientific journals, professional journals, scientific and popular books, and proceedings.
For publication lists, we refer to the Wageningen Yield database. The provided lists can be searched by author, year, etc. by clicking ‘Search within results’.
View the complete publication list of the Laboratory of Food Microbiology.
Publications of the Laboratory of Food Microbiology
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Acetate-ester hydrolase activity for screening of the variation in acetate ester yield of Cyberlindnera fabianii, Pichia kudriavzevii and Saccharomyces cerevisiae
Food Science and Technology = Lebensmittel-Wissenschaft und Technologie 104 (2019). - ISSN 0023-6438 - p. 8 - 15.
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Delivery of genome editing tools by bacterial extracellular vesicles
Microbial Biotechnology 12 (2019)1. - ISSN 1751-7907 - p. 71 - 73.
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Heat resistance of spores of 18 strains of Geobacillus stearothermophilus and impact of culturing conditions
International Journal of Food Microbiology 291 (2019). - ISSN 0168-1605 - p. 161 - 172.
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Application of apigeninidin-rich red sorghum biocolorant in a fermented food improves product quality
Journal of the Science of Food and Agriculture 99 (2019)4. - ISSN 0022-5142 - p. 2014 - 2020.
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Contribution of Eat1 and other alcohol acyltransferases to ester production in Saccharomyces cerevisiae
Frontiers in Microbiology 9 (2018). - ISSN 1664-302X - 11 p.
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Bacterial folate biosynthesis and colorectal cancer risk: more than just a gut feeling
Critical Reviews in Food Science and Nutrition (2018). - ISSN 1040-8398
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Editorial overview: Food biotechnology: Exploration and exploitation of microbial resources to address the need for sustainable production of safe, healthy and nutritious food
Current Opinion in Biotechnology 49 (2018). - ISSN 0958-1669 - p. v - vii.
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Role of nucleotide identity in effective CRISPR target escape mutations
Nucleic acids research 46 (2018)19. - ISSN 0305-1048 - p. 10395 - 10404.
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CRISPR-Cas genome engineering of esterase activity in Saccharomyces cerevisiae steers aroma formation
BMC Research Notes 11 (2018)1. - ISSN 1756-0500 - 1 p.
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Spontaneously induced prophages are abundant in a naturally evolved bacterial starter culture and deliver competitive advantage to the host
BMC Microbiology 18 (2018)1. - ISSN 1471-2180