Exploring the Link Between the Geographical Origin of European Fermented Foods and the Diversity of Their Bacterial Communities: The Case of Fermented Meats by Van Reckem, Emiel, Geeraerts, Wim, Charmpi, Christina, Van der Veken, David, De Vuyst, Luc, Leroy, Frédéric

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The Use of Less Conventional Meats or Meat with High pH Can Lead to the Growth of Undesirable Microorganisms during Natural Meat Fermentation by Charmpi, Christina, Van Reckem, Emiel, Sameli, Nikoleta, Van der Veken, David, De Vuyst, Luc, Leroy, Frédéric

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Application of a High-Throughput Amplicon Sequencing Method to Chart the Bacterial Communities that Are Associated with European Fermented Meats from Different Origins by Van Reckem, Emiel, Charmpi, Christina, Van der Veken, David, Borremans, Wim, De Vuyst, Luc, Weckx, Stefan, Leroy, Frédéric

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Amplicon-Based High-Throughput Sequencing Method Capable of Species-Level Identification of Coagulase-Negative Staphylococci in Diverse Communities by Van Reckem, Emiel, De Vuyst, Luc, Leroy, Frédéric, Weckx, Stefan

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Exploring the Ambiguous Status of Coagulase-Negative Staphylococci in the Biosafety of Fermented Meats: The Case of Antibacterial Activity Versus Biogenic Amine Formation by Van der Veken, David, Benhachemi, Rafik, Charmpi, Christina, Ockerman, Lore, Poortmans, Marijke, Van Reckem, Emiel, Michiels, Chris, Leroy, Frédéric

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Raw meat quality and salt levels affect the bacterial species diversity and community dynamics during the fermentation of pork mince by Charmpi, Christina, Van der Veken, David, Van Reckem, Emiel, De Vuyst, Luc, Leroy, Frédéric

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The narrowing down of inoculated communities of coagulase-negative staphylococci in fermented meat models is modulated by temperature and pH by Stavropoulou, Despoina Angeliki, Van Reckem, Emiel, De Smet, Stefaan, De Vuyst, Luc, Leroy, Frédéric

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Assessing levels of traditionality and naturalness depicted on labels of fermented meat products in the retail: Exploring relations with price, quality and branding strategy by Charmpi, Christina, Vervaet, Thomas, Van Reckem, Emiel, Geeraerts, Wim, Van der Veken, David, Ryckbosch, Wouter, Leroy, Frédéric, Brengman, Malaika

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High-throughput amplicon sequencing to assess the impact of processing factors on the development of microbial communities during spontaneous meat fermentation by Van Reckem, Emiel, Claeys, Ewout, Charmpi, Christina, Sosa Fajardo, Ana, Van der Veken, David, Maes, Dominique, Weckx, Stefan, De Vuyst, Luc, Leroy, Frédéric

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Next-generation sequencing to enhance the taxonomic resolution of the microbiological analysis of meat and meat-derived products by Van Reckem, Emiel, De Vuyst, Luc, Weckx, Stefan, Leroy, Frédéric

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