The Microbial Diversity of Traditional Spontaneously Fermented Lambic BeerFreek Spitaels, Peter Vandamme, Anita Van Landschoot et al.|PLoS ONE|2014Cited by 264
Kinetic Analysis of Strains of Lactic Acid Bacteria and Acetic Acid Bacteria in Cocoa Pulp Simulation Media toward Development of a Starter Culture for Cocoa Bean FermentationTimothy Lefeber, Luc De Vuyst, Maarten Janssens et al.|Applied and Environmental Microbiology|2010Cited by 130
Meat fermentation at the crossroads of innovation and tradition: A historical outlookFrédéric Leroy, Peter Scholliers, Anneke Geyzen et al.|Trends in Food Science & Technology|2013Cited by 119
The microbial diversity of an industrially produced lambic beer shares members of a traditionally produced one and reveals a core microbiota for lambic beer fermentationFreek Spitaels, Peter Vandamme, Anneleen D. Wieme et al.|Food Microbiology|2015Cited by 97
Species diversity and metabolic impact of the microbiota are low in spontaneously acidified Belgian sausages with an added starter culture of Staphylococcus carnosusMaarten Janssens, Frédéric Leroy, Nicolas Myter et al.|Food Microbiology|2011Cited by 82