imdo.vub.ac.be
About us | Research Group of Industrial Microbiology and Food Biotechnology
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Research Group of Industrial Microbiology and Food Biotechnology. How to reach us. The Research Group of Industrial Microbiology and Food Biotechnology. Because of the profound experience and state-of-the-art laboratory. IMDO can cover a broad research concept that will lead to functional starter cultures and bioprotective cultures:. Unravelling the functionality of selected strains, including interactions between strains and with the food matrix, through extracellular flux analysis by means of simulatio...
imdo.vub.ac.be
Process-driven bacterial community dynamics are key to cured meat colour formation by coagulase-negative staphylococci via nitrate reductase or nitric oxide synthase activities. | Research Group of Industrial Microbiology and Food Biotechnology
http://imdo.vub.ac.be/node/459
Research Group of Industrial Microbiology and Food Biotechnology. Process-driven bacterial community dynamics are key to cured meat colour formation by coagulase-negative staphylococci via nitrate reductase or nitric oxide synthase activities. Sánchez Mainar, María. International Journal of Food Microbiology (2015). Arginine; Coagulase-negative staphylococci; Fermented sausage; Meat fermentation; Nitrate reductase; Nitric oxide synthase. Lactobacillus sakei CTC 494. And either a nitrate-reducing.
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Leuconostoc rapi sp. nov., isolated from sous-vide cooked rutabaga. | Research Group of Industrial Microbiology and Food Biotechnology
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Research Group of Industrial Microbiology and Food Biotechnology. Leuconostoc rapi sp. nov., isolated from sous-vide cooked rutabaga. De Vuyst, Luc. International Journal of Systematic and Evolutionary Microbiology (2015). A Gram-positive, ovoid lactic acid bacterium, strain LMG 27676T, was isolated from a spoiled sous-vide cooked rutabaga. 16S rRNA gene sequence analysis indicated that the novel strain belongs to the genus. Sp nov. is proposed. IMDO is part of the Department of Bio-engineering Sciences.
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User account | Research Group of Industrial Microbiology and Food Biotechnology
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Research Group of Industrial Microbiology and Food Biotechnology. Username or e-mail address: *. Process-driven bacterial community dynamics are key to cured meat colour formation by coagulase-negative staphylococci via nitrate reductase or nitric oxide synthase activities. Leuconostoc rapi sp. nov., isolated from sous-vide cooked rutabaga. Amino acid conversions by coagulase-negative staphylococci in a rich medium: Assessment of inter- and intraspecies heterogeneity.
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Publications | Research Group of Industrial Microbiology and Food Biotechnology
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Research Group of Industrial Microbiology and Food Biotechnology. Inulin-type fructan fermentation by bifidobacteria depends on the strain rather than the species and region in the human intestine. Van den Abbeele Pieter. And De Vuyst Luc. Applied Microbiology and Biotechnology, 5/2016, Volume 100, Issue 9, p.4097 - 4107, (2016). Effect of sodium ascorbate and sodium nitrite on protein and lipid oxidation in dry fermented sausages. Stavropoulou D. A. And De Smet S. Sánchez Mainar, María. And De Vuyst Luc.
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Amino acid conversions by coagulase-negative staphylococci in a rich medium: Assessment of inter- and intraspecies heterogeneity. | Research Group of Industrial Microbiology and Food Biotechnology
http://imdo.vub.ac.be/node/457
Research Group of Industrial Microbiology and Food Biotechnology. Amino acid conversions by coagulase-negative staphylococci in a rich medium: Assessment of inter- and intraspecies heterogeneity. Stavropoulou, Despoina Angeliki. De Vuyst, Luc. De Smet, Stefaan. International Journal of Food Microbiology (2015). Staphylococcus carnosus, Staphylococcus epidermidis, Staphylococcus equorum, Staphylococcus saprophyticus,. Was significantly higher than for strains of. 2011 • Vrije Universiteit Brussel.
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Technology platform | Research Group of Industrial Microbiology and Food Biotechnology
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Research Group of Industrial Microbiology and Food Biotechnology. Laminar flows, autoclaves, ULT freezers, stomacher, dry ovens, freeze-dryer, centrifuges, (atmosphere-controlled), incubators, (water bath) shakers, water baths, cryostats, cell disrupter (sonicator), spectrophotometers, microscope, Accuri C6 flow cytometer. Batch, chemostat, fed-batch, on-line mass monitoring, on-line biomass monitoring, on-line in/off gas analysis (NIR, on-line GC). Selective ion flow tube mass spectrometry (SIFT-MS).
imdo.vub.ac.be
Job opportunities | Research Group of Industrial Microbiology and Food Biotechnology
http://imdo.vub.ac.be/node/38
Research Group of Industrial Microbiology and Food Biotechnology. There are currently no open job opportunities. Process-driven bacterial community dynamics are key to cured meat colour formation by coagulase-negative staphylococci via nitrate reductase or nitric oxide synthase activities. Leuconostoc rapi sp. nov., isolated from sous-vide cooked rutabaga. Amino acid conversions by coagulase-negative staphylococci in a rich medium: Assessment of inter- and intraspecies heterogeneity.
imdo.vub.ac.be
Collaborations with industry | Research Group of Industrial Microbiology and Food Biotechnology
http://imdo.vub.ac.be/node/32
Research Group of Industrial Microbiology and Food Biotechnology. Our research group has a profound track record of collaborations with industrial partners, from SMEs to large industrial groups, and this in the frame of large European projects, projects at the national and regional level, and bilateral collaborations. IMDO is member of Flanders' Food. And is an officially recognised service provider in the KMO-portefeuille. Program of the Flemish government. 2011 • Vrije Universiteit Brussel.
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Home | Research Group of Industrial Microbiology and Food Biotechnology
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Research Group of Industrial Microbiology and Food Biotechnology. Functional starter cultures for improved food quality, safety and healthiness. The Research Group of Industrial Microbiology and Food Biotechnology (IMDO) of the Vrije Universiteit Brussel. Check out our new job opportunities here. To find information to reach us. Process-driven bacterial community dynamics are key to cured meat colour formation by coagulase-negative staphylococci via nitrate reductase or nitric oxide synthase activities.
