Publications

Export 124 results:
Sort by: Author Keyword Title Type [ Year (Desc)]
Filters: Author is De Vuyst, Luc  [Clear All Filters]
2016
Inulin-type fructan fermentation by bifidobacteria depends on the strain rather than the species and region in the human intestine, Selak, Marija, Rivière Audrey, Moens Frédéric, Van den Abbeele Pieter, Geirnaert Annelies, Rogelj Irena, Leroy Frédéric, and De Vuyst Luc , Applied Microbiology and Biotechnology, 5/2016, Volume 100, Issue 9, p.4097 - 4107, (2016)
Assessment of the contribution of cocoa-derived strains of Acetobacter ghanensis and Acetobacter senegalensis to the cocoa bean fermentation process through a genomic approach, Illeghems, Koen, Pelicaen Rudy, De Vuyst Luc, and Weckx Stefan , Food Microbiology, 09/2016, Volume 58, p.68 - 78, (2016)
The environmental and intrinsic yeast diversity of Cuban cocoa bean heap fermentations, Fernández Maura, Yurelkys, Balzarini Tom, Clapé Borges Pablo, Evrard Pierre, De Vuyst Luc, and Daniel H. - M. , International Journal of Food Microbiology, 09/2016, Volume 233, p.34 - 43, (2016)
Bifidobacterial inulin-type fructan degradation capacity determines cross-feeding interactions between bifidobacteria and Faecalibacterium prausnitzii, Moens, Frédéric, Weckx Stefan, and De Vuyst Luc , International Journal of Food Microbiology, 08/2016, Volume 231, p.76 - 85, (2016)
Community dynamics and metabolite target analysis of spontaneous, backslopped barley sourdough fermentations under laboratory and bakery conditions, Harth, Henning, Van Kerrebroeck Simon, and De Vuyst Luc , International Journal of Food Microbiology, 07/2016, Volume 228, p.22 - 32, (2016)
Bifidobacteria and Butyrate-Producing Colon Bacteria: Importance and Strategies for Their Stimulation in the Human Gut, Rivière, Audrey, Selak Marija, Lantin David, Leroy Frédéric, and De Vuyst Luc , Frontiers in Microbiology, 06/2016, Volume 7, Issue 1030, (2016)
Advances in production and simplified methods for recovery and quantification of exopolysaccharides for applications in food and health1, Leroy, Frédéric, and De Vuyst Luc , Journal of Dairy Science, 04/2016, Volume 99, Issue 4, p.3229 - 3238, (2016)
Microbial diversity and metabolite composition of Belgian red-brown acidic ales, Snauwaert, Isabel, Roels Sanne P., Van Nieuwerburg Filip, Van Landschoot Anita, De Vuyst Luc, and Vandamme Peter , International Journal of Food Microbiology, 03/2016, Volume 221, p.1 - 11, (2016)
Bifidobacterium aquikefiri sp. nov., isolated from water kefir, De Vuyst, Luc, Cnockaert Margo, Laureys David, and Vandamme Peter , International Journal of Systematic and Evolutionary Microbiology, 03/2016, Volume 66, Issue 3, p.1281 - 1286, (2016)
2015
Applying meta-pathway analyses through metagenomics to identify the functional properties of the major bacterial communities of a single spontaneous cocoa bean fermentation process sample., Illeghems, Koen, Weckx Stefan, and De Vuyst Luc , Food Microbiology, 2015 Sep, Volume 50, p.54-63, (2015) Abstract
Leuconostoc rapi sp. nov., isolated from sous-vide cooked rutabaga., Lyhs, Ulrike, Snauwaert Isabel, Pihlajaviita Seija, De Vuyst Luc, and Vandamme Peter , International Journal of Systematic and Evolutionary Microbiology, 2015 May 7, (2015) Abstract
Amino acid conversions by coagulase-negative staphylococci in a rich medium: Assessment of inter- and intraspecies heterogeneity., Stavropoulou, Despoina Angeliki, Borremans Wim, De Vuyst Luc, De Smet Stefaan, and Leroy Frédéric , International Journal of Food Microbiology, 2015 May 7, (2015) Abstract
Microbiota and metabolites of aged bottled gueuze beers converge to the same composition., Spitaels, Freek, Van Kerrebroeck Simon, Wieme Anneleen D., Snauwaert Isabel, Aerts Maarten, Van Landschoot Anita, De Vuyst Luc, and Vandamme Peter , Food microbiology, 2015 May, Volume 47, p.1-11, (2015) Abstract
Selected ion flow tube-mass spectrometry for online monitoring of submerged fermentations: a case study of sourdough fermentation., Van Kerrebroeck, Simon, Vercammen Joeri, Wuyts Roel, and De Vuyst Luc , Journal of agricultural and food chemistry, 2015 Jan 28, Volume 63, Issue 3, p.829-35, (2015) Abstract
Bombella intestini gen. nov., sp. nov., an acetic acid bacterium isolated from bumble bee crop., Li, Leilei, Praet Jessy, Borremans Wim, Nunes Olga C., Manaia Célia M., Cleenwerck Ilse, Meeus Ivan, Smagghe Guy, De Vuyst Luc, and Vandamme Peter , International journal of systematic and evolutionary microbiology, 2015 Jan, Volume 65, Issue Pt 1, p.267-73, (2015) Abstract
The microbial diversity of an industrially produced lambic beer shares members of a traditionally produced one and reveals a core microbiota for lambic beer fermentation., Spitaels, Freek, Wieme Anneleen D., Janssens Maarten, Aerts Maarten, Van Landschoot Anita, De Vuyst Luc, and Vandamme Peter , Food Microbiology, 2015 Aug, Volume 49, p.23-32, (2015) Abstract
Microbial communities involved in Kaşar cheese ripening., Aydemir, Oğuz, Harth Henning, Weckx Stefan, Dervişoğlu Muhammet, and De Vuyst Luc , Food microbiology, 2015 Apr, Volume 46, p.587-95, (2015) Abstract
Comparative genome analysis of Pediococcus damnosus LMG 28219, a strain well-adapted to the beer environment., Snauwaert, Isabel, Stragier Pieter, De Vuyst Luc, and Vandamme Peter , BMC genomics, 2015, Volume 16, p.267, (2015) Abstract
Bacterial production of conjugated linoleic and linolenic Acid in foods: a technological challenge., Gorissen, Lara, Leroy Frédéric, De Vuyst Luc, De Smet Stefaan, and Raes Katleen , Critical Reviews in Food Science and Nutrition, 2015, Volume 55, Issue 11, p.1561-1574, (2015) Abstract
Shelf-life Reduction as an Emerging Problem in Cooked Hams Underlines the Need for Improved Preservation Strategies., Vasilopoulos, Charalampos, De Vuyst Luc, and Leroy Frédéric , Critical Reviews in Food Science and Nutrition, 2015, Volume 55, Issue 10, p.1425-1443, (2015) Abstract