P. Neysens

The sourdough microflora: biodiversity and metabolic interactions

L. Vuyst, P. Neysens, 2005 .

Kinetics and modelling of sourdough lactic acid bacteria

L. Vuyst, P. Neysens, 2005 .

The lactobin A and amylovorin L471 encoding genes are identical, and their distribution seems to be restricted to the species Lactobacillus amylovorus that is of interest for cereal fermentations.

P. Neysens, L. De Vuyst, J. Swings, 2004, International journal of food microbiology.

Carbon dioxide stimulates the production of amylovorin L by Lactobacillus amylovorus DCE 471, while enhanced aeration causes biphasic kinetics of growth and bacteriocin production.

P. Neysens, L. De Vuyst, 2005, International journal of food microbiology.

Lactobacillus acidifarinae sp. nov. and Lactobacillus zymae sp. nov., from wheat sourdoughs.

P. Neysens, L. De Vuyst, J. Swings, 2005, International journal of systematic and evolutionary microbiology.

Biphasic kinetics of growth and bacteriocin production with Lactobacillus amylovorus DCE 471 occur under stress conditions.

D. Gevers, P. Neysens, W. Messens, 2003, Microbiology.

Modeling Growth and Bacteriocin Production by Lactobacillus amylovorus DCE 471 in Response to Temperature and pH Values Used for Sourdough Fermentations

P. Neysens, W. Messens, L. De Vuyst, 2002, Applied and Environmental Microbiology.

Effect of sodium chloride on growth and bacteriocin production by Lactobacillus amylovorus DCE 471.

P. Neysens, W. Messens, L. De Vuyst, 2003, International journal of food microbiology.

Sugars relevant for sourdough fermentation stimulate growth of and bacteriocin production by Lactobacillus amylovorus DCE 471.

P. Neysens, F. Leroy, L. De Vuyst, 2006, International journal of food microbiology.