Projects per year
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Dive into the research topics where Dries Bongaerts is active. These topic labels come from the works of this person. Together they form a unique fingerprint.
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Collaborations and top research areas from the last five years
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Projects
- 1 Active
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IOF3017: GEAR: “Industrial Food Biotechnology: Food Fermentations and Functional Starter Cultures ”
Weckx, S. (Administrative Promotor), Leroy, F. (Collaborator) & Bongaerts, D. (Mandate)
1/01/21 → 31/12/25
Project: Applied
Research output
- 4 Article
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Fruit beers, beers with or without a co-fermentation step with fruits
P Croonenberghs , A., Bongaerts, D., Bouchez, A., De Roos, J. & De Vuyst, L., Apr 2024, In: Current Opinion in Biotechnology. 86, 6 p., 103081.Research output: Contribution to journal › Article › peer-review
Open AccessFile10 Citations (Scopus)206 Downloads (Pure) -
Refermentation and maturation of lambic beer in bottles: a necessary step for gueuze production
Bongaerts, D., Bouchez, A., De Roos, J., Cnockaert, M., Wieme, A. D., Vandamme, P., Weckx, S. & De Vuyst, L., Apr 2024, In: Applied and Environmental Microbiology. 90, 4, 31 p., e01869-23.Research output: Contribution to journal › Article › peer-review
Open AccessFile3 Citations (Scopus)49 Downloads (Pure) -
Brytella acorum gen. nov., sp. nov., a novel acetic acid bacterium from sour beverages
Sombolestani, A. S., Bongaerts, D., Depoorter, E., Cleenwerck, I., Wieme, A. D., Britton, S. J., Weckx, S., De Vuyst, L. & Vandamme, P., Sept 2023, In: Systematic and Applied Microbiology. 46, 5, 8 p., 126440.Research output: Contribution to journal › Article › peer-review
5 Citations (Scopus) -
Technological and Environmental Features Determine the Uniqueness of the Lambic Beer Microbiota and Production Process
Bongaerts, D., De Roos, J. & De Vuyst, L., Sept 2021, In: Applied and Environmental Microbiology. 87, 18, 18 p., e00612-21.Research output: Contribution to journal › Article › peer-review
Open Access37 Citations (Scopus)
Activities
- 6 Talk or presentation at a conference
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Wickerhamomyces anomalus as an alternative yeast for yeast-leavened and sourdough bread production
Bongaerts, D. (Speaker), Pradal-Álvarez-Prida, I. (Contributor), Snijders, A. (Contributor) & Baert, Z. (Contributor)
29 Sept 2024 → 3 Oct 2024Activity: Talk or presentation › Talk or presentation at a conference
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A deep dive into the acetic acid bacterial diversity of lambic beer production processes reveals a treasure of new taxa
Bongaerts, D. (Speaker), Sombolestani, A. S. (Contributor), De Roos, J. (Contributor), Vandamme, P. (Contributor) & De Vuyst, L. (Contributor)
4 Aug 2024 → 7 Aug 2024Activity: Talk or presentation › Talk or presentation at a conference
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Fermenting beer wort as a matrix to isolate new species and genera of acetic acid bacteria
Bongaerts, D. (Speaker), Pinilla Ballester, A. (Contributor), Sombolestani, A. S. (Contributor), De Roos, J. (Contributor), Vandamme, P. (Contributor) & De Vuyst, L. (Contributor)
26 May 2024 → 30 May 2024Activity: Talk or presentation › Talk or presentation at a conference
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Wickerhamomyces anomalus as an alternative yeast for yeast-leavened and sourdough bread production
Bongaerts, D. (Speaker), Pradal-Álvarez-Prida, I. (Contributor), Snijders, A. (Contributor), Baert, Z. (Contributor) & De Vuyst, L. (Contributor)
29 Sept 2024 → 3 Oct 2024Activity: Talk or presentation › Talk or presentation at a conference
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Updates on the isolation and identification of acetic acid bacteria
Bongaerts, D. (Speaker), Vandamme, P. (Contributor) & De Vuyst, L. (Contributor)
1 Aug 2024 → 3 Aug 2024Activity: Talk or presentation › Talk or presentation at a conference
Thesis
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Soortdiversiteit, subtraatverbruik- en metabolietproductiekinetiek van een zuurdesemfermentatie op basis van lambiekbier.
Bongaerts, D. ((PhD) Student) & De Vuyst, L. (Promotor), 2018Student thesis: Master's Thesis
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The Use of Equity Crowdfunding in the Life Sciences Sector.
Bongaerts, D. ((PhD) Student) & Crispeels, T. (Promotor), Crispeels, T. (Promotor) & Eiselein, P. (Jury), 2019Student thesis: Master's Thesis