Microbiology and Biochemistry of the natural wort fermentation in the production of lambic and gueuze. D. van Oevelen, Agricultura (Heverlee) 26(4) 353-505 (date?)

Yeasts in mixed culture with emphasis on lambic beer brewing. H. Verachtert, Shanta Kumara, E. Dawoud, In Yeast: biotechnology, and Bioengineering, eds Verachtert and De Mot, pp 429-473

Interactions between Enterobacteriaceae and S. cervisiae. H. Verachtert, E. Dawoud, Shanta Kumara, YEAST 5 Spec. Issue 67-72

Identification of lambic superattenuating micro-organisms by the use of selective antibiotics. Shanta Kumara, H. Verachtert, J. Inst. Brew. 97, 181-185

Wort enterobacteria and other microbial populations involved during the first stage of lambic fermentation, H. Martens, E. Dwoud, H. Verachtert J. Inst. Brew. 97, 435-439

Synthesis of aroma compounds by wort enterobacteria during the first stage of lambic fermentation. E. Dwoud, H. Verachtert J. Inst. Brew. 98, 421-425

Lambic and gueuze brewing: mixed cultures in action H. Verachtert, Foundation Biotechnical and Industrial Fermentation research, Vol. 7 Finland 243-263.

Microbiological aspects of spontaneous wort fermentation in the production of lambic and gueuze, D. Van Oevelen, M. Spaepen, P. timmermans, H. Verachtert, J. Inst. Brew., 1977, pp. 356-360

Fatty acids and esters produced during the spontaneous fermentation of lambic and gueuze, M. Spaepen, D. Van Oevelen, H. Verachtert, J. Inst. Brew., 1978, pp. 278-285

Esterase Activity in the genus Brettanomyces, M. Spaepen, H. Verachtert, J. Inst. Brew., 1982, pp. 11-17

Identification of lambic superattenuating micro-organisms by the use of selective antibiotics, H.M.C. Shantha Kumara, H. Verachtert, J. Inst. Brew., 1991, pp. 181-185

Characteristics of Enterobacteriaceae involved in lambic brewing, Ensaf Dawoud, PhD Thesis, Katholieke Universiteit te Leuven, February 1987

Microbiology and biochemistry of lambic beer overattenuation, H.M. Chandana Shantha Kumara, PhD Thesis, Katholieke Universiteit te Leuven, November 1990

Dextrinases from lambic organisms: Brettanomyces lambicus and Lactovacillus brevis isolation and characterization, Frank Maris, PhD Thesis, Katholieke Universiteit te Leuven, 1990

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