Daube, G.

Unraveling microbial ecology of industrial-scale Kombucha fermentations by metabarcoding and culture-based methods

Coton, M., Pawtowski, A., Taminiau, B., Burgaud, G., Deniel, F., Coulloumme-Labarthe, L., Fall, A., Daube, G., & Coton, E. (2017) · FEMS Microbiology Ecology

Fermentation and Sensory AnalysisProbiotics and Fermented Foods

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Microbial characterization of probiotics–Advisory report of the Working Group “8651 Probiotics” of the Belgian Superior Health Council ( SHC )

Huys, G., Botteldoorn, N., Delvigne, F., De Vuyst, L., Heyndrickx, M., Pot, B., Dubois, J., & Daube, G. (2013) · Molecular Nutrition & Food Research

Probiotics and Fermented FoodsGut microbiota and health

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Clostridium difficile in food and animals: a comprehensive review.

Rodriguez, C., Taminiau, B., Van Broeck, J., Delmée, M., & Daube, G. (2016) · Advances in Experimental Medicine and Biology

Clostridium difficile and Clostridium perfringens researchSalmonella and Campylobacter epidemiology

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Assessing interventions by quantitative risk assessment tools to reduce the risk of human salmonellosis from fresh minced pork meat in Belgium

Delhalle, L., Saegerman, C., Messens, W., Farnir, F., Korsak, N., Van Der Stede, Y., & Daube, G. (2009) · Journal of Food Protection

Salmonella and Campylobacter epidemiologyFood Safety and Hygiene

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Reducing agent can be omitted in the incubation medium of the batch in vitro fermentation model of the pig intestines

Poelaert, C., Nollevaux, G., Boudry, C., Taminiau, B., Nezer, C., Daube, G., Schneider, Y.-J., Portetelle, D., Théwis, A., & Bindelle, J. (2018) · animal

Animal Nutrition and PhysiologyGut microbiota and health

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