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Researcher
Jurgen Verluyten
- Keywords:Applied biological sciences, biotechnology
- Disciplines:(Bio)medical engineering
Affiliations
- Industrial Microbiology (Research group)
Member
From1 Jan 2004 → 30 Jun 2004 - Department of Bio-engineering Sciences (Department)
Member
From8 Jul 2000 → 7 Jul 2004
Publications
1 - 10 of 28
- Lessons learned from a textbook outbreak(2014)Published in: Archives of Public HealthISSN: 0778-7367Issue: 1Volume: 72
- Influence of the complex nutrient source on growth and curvacin A production by the sausage isolate Lactobacillus curvatus LTH 1174(2004)Published in: Appl. Environ. Microbiol.ISSN: 0099-2240Volume: 70Pages: 5081-5088
- Sodium chloride reduces production of curvacin A, a bacteriocin produced by Lactobacillus curvatus strain LTH 1174, originating from fermented sausage.(2004)Published in: Appl. Environ. Microbiol.ISSN: 0099-2240Volume: 70Pages: 2271-2278
- Functionality of Novel Starter Cultures in Traditional Fermentation Processes(2004)
- Modeling growth and bacteriocin production by Lactobacillus curvatus LTH 1174 in response to temperature and pH values used for European sausage fermentation processes.(2003)Published in: International Journal of Food MicrobiologyISSN: 0168-1605Volume: 81Pages: 41-52
- The curing agent sodium nitrite used in the production of fermented sausages is less inhibiting to the bacteriocin-producing meat starter culture Lactobacillus curvatus LTH 1174 under anaerobic conditions.(2003)Published in: Appl. Environ. Microbiol.ISSN: 0099-2240Volume: 69Pages: 3833-3839
- Functionality of novel starter cultures in traditional fermentation processes.(2003)
- Functionaliteit van nieuwe starterculturen in vleesfermentatieprocessen: kinetische analyse en modellering van het metabolisch gedrag van een nieuwe starter- en/of cocultuur door middel van een simulatiemedium in functie van de procesparame ters.(2003)
- Functionality of Novel Starter Cultures in Traditional Fermentation Processes.(2002)
- Modelling the behaviour of the potential meat starter culture Lactobacillus curvatus LTH 1174 as influenced by different environmental factors important for European sausage fermentations.(2002)Published in: unkown