Jurgen Verluyten

Modelling growth and bacteriocin production by Lactobacillus curvatus LTH 1174 in response to temperature and pH values used for European sausage fermentation processes

Winy Messens, Jurgen Verluyten, Frédéric Leroy et al. · International Journal of Food Microbiology · 2003 · 95 citations

Agriculture, Food Science, Microbiology +17

Sodium Chloride Reduces Production of Curvacin A, a Bacteriocin Produced by <i>Lactobacillus curvatus</i> Strain LTH 1174, Originating from Fermented Sausage

Jurgen Verluyten, Winy Messens, Luc De Vuyst · Applied and Environmental Microbiology · 2004 · 69 citations · Full text

Agriculture, Food Science, Microbiology +17

Effects of Different Spices Used in Production of Fermented Sausages on Growth of and Curvacin A Production by<i>Lactobacillus curvatus</i>LTH 1174

Jurgen Verluyten, Frédéric Leroy, Luc De Vuyst · Applied and Environmental Microbiology · 2004 · 56 citations · Full text

Agriculture, Food Science, Microbiology +17

The Curing Agent Sodium Nitrite, Used in the Production of Fermented Sausages, Is Less Inhibiting to the Bacteriocin-Producing Meat Starter Culture <i>Lactobacillus curvatus</i> LTH 1174 under Anaerobic Conditions

Jurgen Verluyten, Winy Messens, Luc De Vuyst · Applied and Environmental Microbiology · 2003 · 53 citations · Full text

Agriculture, Food Science, Microbiology +17

Influence of Complex Nutrient Source on Growth of and Curvacin A Production by Sausage Isolate <i>Lactobacillus curvatus</i> LTH 1174

Jurgen Verluyten, Frédéric Leroy, Luc De Vuyst · Applied and Environmental Microbiology · 2004 · 39 citations · Full text

Agriculture, Food Science, Microbiology +17