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Researcher
Jonas De Roos
- Keywords:Applied biological sciences, biotechnology
- Disciplines:Other biological sciences not elsewhere classified
Affiliations
- Department of Bio-engineering Sciences (Department)
Member
From1 Sep 2020 → 31 Aug 2021 - Faculty of Sciences and Bioengineering Sciences (Faculty)
Member
From20 Aug 2015 → 23 Nov 2018 - Department of Bio-engineering Sciences (Department)
Member
From1 Oct 2014 → 31 Aug 2021 - Industrial Microbiology (Research group)
Member
From1 Oct 2014 → 30 Sep 2015 - Department of Bio-engineering Sciences (Department)
Member
From1 Oct 2014 → 19 May 2015 - Faculty of Sciences and Bioengineering Sciences (Faculty)
Member
From14 Sep 2012 → 12 Sep 2014
Publications
1 - 9 of 9
- Refermentation and maturation of lambic beer in bottles: a necessary step for gueuze production(2024)Published in: Appl. Environ. Microbiol.ISSN: 0099-2240Issue: 4Volume: 90
- Technological and Environmental Features Determine the Uniqueness of the Lambic Beer Microbiota and Production Process(2021)Published in: Appl. Environ. Microbiol.ISSN: 0099-2240Issue: 18Volume: 87
- Temporal Shotgun Metagenomics Revealed the Potential Metabolic Capabilities of Specific Microorganisms During Lambic Beer Production(2020)Published in: Frontiers in MicrobiologyISSN: 1664-302XIssue: July 2020Volume: 11Pages: 1692
- Microbial acidification, alcoholization, and aroma production during spontaneous lambic beer production(2019)Published in: Journal of the Science of Food and AgricultureISSN: 0022-5142Issue: 1Volume: 99Pages: 25-38
- The interior surfaces of wooden barrels are an additional microbial inoculation source for lambic beer production.(2019)Published in: Appl. Environ. Microbiol.ISSN: 0099-2240Issue: 1Volume: 85
- Wort Substrate Consumption and Metabolite Production During Lambic Beer Fermentation and Maturation Explain the Successive Growth of Specific Bacterial and Yeast Species(2018)Published in: Frontiers in MicrobiologyISSN: 1664-302XIssue: November 2018Volume: 9Pages: 2763
- Temporal and Spatial Distribution of the Acetic Acid Bacterium Communities throughout the Wooden Casks Used for the Fermentation and Maturation of Lambic Beer Underlines Their Functional Role(2018)Published in: Appl. Environ. Microbiol.ISSN: 0099-2240Issue: 7Volume: 84
- Acetic acid bacteria in fermented foods and beverages(2018)Published in: Curr Opin BiotechnolISSN: 1879-0429Volume: 49Pages: 115-119
- Functionele rol van micro-organismen en houten vaten in lambiekbierproductie(2018)