1.
Influence of Geographical Origin and Flour Type on Diversity of Lactic Acid Bacteria in Traditional Belgian Sourdoughs
2.
Taxonomic Structure and Stability of the Bacterial Community in Belgian Sourdough Ecosystems as Assessed by Culture and Population Fingerprinting
Microbial characterization of probiotics-Advisory report of the Working Group "8651 Probiotics" of the Belgian Superior Health Council (SHC).
3.
4.
Microbial characterization of probiotics–Advisory report of the Working Group “8651 Probiotics” of the Belgian Superior Health Council ( SHC)