Emiel Van Reckem

Exploring the Link Between the Geographical Origin of European Fermented Foods and the Diversity of Their Bacterial Communities: The Case of Fermented Meats

Emiel Van Reckem, Wim Geeraerts, Christina Charmpi et al. · Frontiers in Microbiology · 2019 · 65 citations · Full text

Raw meat quality and salt levels affect the bacterial species diversity and community dynamics during the fermentation of pork mince

Christina Charmpi, David Van der Veken, Emiel Van Reckem et al. · Food Microbiology · 2020 · 38 citations · Full text

Biology, Microbial Diversity, Food Fermentation +11

The narrowing down of inoculated communities of coagulase-negative staphylococci in fermented meat models is modulated by temperature and pH

Despoina Angeliki Stavropoulou, Emiel Van Reckem, Stefaan De Smet et al. · International Journal of Food Microbiology · 2018 · 29 citations

Inoculated Communities, Fermented Meat Models, Food Fermentation +6

Next-generation sequencing to enhance the taxonomic resolution of the microbiological analysis of meat and meat-derived products

Emiel Van Reckem, Luc De Vuyst, Stefan Weckx et al. · Current Opinion in Food Science · 2020 · 27 citations · Full text

Microbiological Analysis, Microbial Systematics, Taxonomic Resolution +8

The Use of Less Conventional Meats or Meat with High pH Can Lead to the Growth of Undesirable Microorganisms during Natural Meat Fermentation

Christina Charmpi, Emiel Van Reckem, Nikoleta Sameli et al. · Foods · 2020 · 25 citations · Full text