Kris A. Willems

Scientia Terrae Research Institute

The discharge of dye-contaminated wastewater into natural waterways presents a substantial risk to human and environmental health, therefore necessitating the treatment and removal of toxic dyes from colored wastewaters before their release into the ecosystem. The aim of this study was to isolate and characterize bacterial strains capable of decolo...

Textile wastewater contains high concentrations of organic substances derived from diverse dyes and auxiliary chemicals, some of which are non-biodegradable and/or toxic. Therefore, it is essential that textile wastewater is treated and that these substances are removed before being discharged into the environment. A combination of advanced oxidati...

A common belief is that the phylogeny of bacteria may reflect molecular functions and phenotypic characteristics, pointing towards phylogenetic conservatism of traits. Here, we tested this hypothesis for a large set of Acinetobacter strains. Members of the genus Acinetobacter are widespread in nature, demonstrate a high metabolic diversity and are...

This article presents a corpus-based investigation of the factors that co-vary with the use of nominal word formations and syntagms containing the element super, such as Superieam and super Team, in contemporary written German. The alternating constructions Super-N and super + N are studied on the basis of a statistical analysis with regard to six...

Brettanomyces (Dekkera) bruxellensis is an ascomycetous yeast of major importance in the food, beverage and biofuel industry. It has been isolated from various man-made ecological niches that are typically characterized by harsh environmental conditions such as wine, beer, soft drink etc. Recent comparative genomics studies revealed an immense intr...

This study condenses data acquired during investigations of the virological quality of irrigation water used in production of fresh produce. One hundred and eight samples of irrigation water were collected from five berry fruit farms in Finland (1), the Czech Republic (1), Serbia (2), and Poland (1), and sixty-one samples were collected from three...

It is assumed that microbial communities involved in the biological treatment of different wastewaters having a different chemical composition harbor different microbial populations which are specifically adapted to the environmental stresses encountered in these systems. Yet, little is known about the composition of these microbial communities. Th...

Recently, the non-conventional, wild yeast Brettanomyces, with B. bruxellensis (teleomorph Dekkera bruxel-lensis) as the most commonly encountered species, has gained more and more attention in academic research as well as the food and beverage industry. Brettanomyces is a distant relative of the classic brewing yeast Saccharomyces cerevisiae and i...

Recent studies have suggested a correlation between genotype groups of Brettanomyces bruxellensis and their source of isolation. To further explore this relationship, the objective of this study was to assess metabolic differences in carbon and nitrogen assimilation between different B. bruxellensis strains from three beverages, including beer, win...

Fresh produce that is contaminated with viruses may lead to infection and viral gastroenteritis or hepatitis when consumed raw. It is thus important to reduce virus numbers on these foods. Prevention of virus contamination in fresh produce production and processing may be more effective than treatment, as sufficient virus removal or inactivation by...

Aims: To screen and identify biosurfactant-producing Pseudomonas strains isolated from floral nectar; to characterize the produced biosurfactants; and to investigate the effect of different carbon sources on biosurfactant production. Methods and results: Four of eight nectar Pseudomonas isolates were found to produce biosurfactants. Phylogenetic...

Bioethanol fermentations expose yeasts to a new, complex and challenging fermentation medium with specific inhibitors and sugar mixtures depending on the type of carbon source. It is, therefore, suggested that the natural diversity of yeasts should be further exploited in order to find yeasts with good ethanol yield in stressed fermentation media....

Anaerobic digestion is a well-known technique for the recovery of energy from waste sludge. Pre-treatment methods are useful tools to improve the biodegradability of the sludge and to enhance the digestion efficiency. In this study, an ultrasound (US) and a microwave (MW) pre-treatment were compared in a long-term digestion experiment, using 3 smal...

Saccharomyces cerevisiae is the organism of choice for many food and beverage fermentations because it thrives in high-sugar and high-ethanol conditions. However, the conditions encountered in bioethanol fermentation pose specific challenges, including extremely high sugar and ethanol concentrations, high temperature, and the presence of specific t...

Microbial habitats that contain an excess of carbohydrate in the form of sugar are widespread in the microbial biosphere. Depending on the type of sugar, prevailing water activity, and other substances present, sugar-rich environments can be highly dynamic or relatively stable, osmotically stressful, and/or destabilizing for macromolecular systems...

Vibrio anguillarum is the causative agent of vibriosis, a deadly haemorrhagic septicaemic disease affecting various marine and fresh/brackish water fish, bivalves and crustaceans. However, the diversity and virulence mechanisms of this pathogen are still insufficiently known. In this study, we aimed to increase our understanding of V. anguillarum d...

Brettanomyces yeasts, with the species Brettanomyces (Dekkera) bruxellensis as the most important one, are generally reported as spoilage yeasts in the beer and wine industry due to production of phenolic off-flavors. However, B. bruxellensis is also known as a beneficial contributor in certain fermentation processes, such as the production of cert...

In 1990 the genus Tetragenococcus was created after reclassification of the halophilic lactic acid bacterium (LAB) Pediococcus halophilus as T. halophilus. Tetragenococci are typical LAB in that they are Gram-positive, catalase negative, and oxidase negative. Physiologically, tetragenococci are distinguished from other LAB mainly by their high salt...

Characterization of the microflora during malting is an essential step towards process management and optimization. Up till now, however, microbial characterization in the malting process has mostly been done using culture-dependent methods, probably leading to biased estimates of microbial diversity. The aim of this study was to characterize the b...

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Introduction –Saccharomyces cerevisiae and Brettanomyces bruxellensis, the anamorph of Dekkera bruxellensis, are two important yeasts for the brewing industry. Both yeasts are used in beer fermentation either through primary, secondary or hybrid/mixed fermentation, resulting in a beer with unique flavor properties. Despite their general use in beer...

The presence of microorganisms producing cell wall hydrolyzing enzymes such as xylanases during malting can improve mash filtration behavior and consequently have potential for more efficient wort production. In this study, the xylanolytic bacterial community during malting was assessed by isolation and cultivation on growth media containing arabin...

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